Damascus-style Molokhia with ground beef ملوخية ع الطريقة الشامية باللحمة Molokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East, it is virtually unknown in North America. It’s based on the leaves of the mallow or jute plant […]
Burgul behommos برغل بحمص Burgul (aka bulgur wheat), is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground, soaked, steamed and dried, a process that enhances its shelf life and nutritional profile. Compared to white […]
Newcomer Kitchen will NOT be hosting its regular Wednesday-night Pop-Up at The Depanneur on WED Oct 10 Newcomer Kitchen is back at Gladstone Hotel for their fabulous Harvest Wednesdays dinner series. Join us for delicious family-style Syrian feast incorporating just-picked local produce from Chick-A-Biddy Acres, a wine list curated by 86 Common Collective, and live […]
Kebab Hindi كباب هندي Levantine cuisine has no shortage of kebabs – as Islamic culture spread across the world it brought with it many dishes, and brought back many inspirations and influences. So it comes as no surprise that there are countless kebab dishes in India, nor that Indian culinary ideas have also filtered back […]
Musakhan مسخن Over the last 60 years, many people from the Palestinian diaspora have found their way to Syria, bringing elements of their food and culture with them. Musakhan is a traditional Palestinian dish that has become very popular in Syria, especially in the South. Very thin sheets of taboon flatbread are filled with cooked […]
For this special Halloween Edition of Newcomer Kitchen we've designed a special menu of tasty finger foods — including a Pumpkin Kibbeh — that can easily be eaten on the go. Pick up your dinner at The Depanneur and you'll have a tasty, nourishing dinner you can eat & share right out of the bag […]
Freekeh فريكة Freekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, […]
Mahashi Bialllahma محاشي باللحمة -or- Mahashi Nabatia محاشي نباتية Stuffed vegetables were cherished by the former Ottoman Empire, and they made them popular from the Balkans to the Levant. Pale green young zucchinis are very popular, but almost any vegetable can be Mashi (stuffed). Today it's a combination of eggplants (batenjan), tomatoes (bandoura) and peppers […]
Maqluba مقلوبة Maqluba is a traditional dish from the Levant that includes meat, rice, and fried vegetables layered in a pot, which is then tipped over before serving, hence the name which translates literally as “upside-down”. This Syrian version of the recipe includes tomatoes, eggplant, poached halal chicken and spiced ground beef, with a garnish […]
Bulgur Bandoura برغل ببندورة Bulgur, whole wheat that has been parboiled, dried and then cracked is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours, from pale yellow to dark brown, and grinds, from very fine to coarse. In this classic dish, bulgur is cooked with tomatoes […]
Sayadieh صيادية Fish and seafood is something of a rarity in Syrian cuisine, but it does appear in the specialities of areas along the Mediterranean coast in the East. In this dish (roughly translated as "fisherman's dish"), white fish (tilapia) is delicately seasoned with a blend of warm spices (baharat), and served atop long grain […]