Shamborak شمبورك by Dilsha, in the style of Al Kamishli City Probably the ancestor of every meat pie in the Western world. Thin, yeasted wheat flour dough is stuffed with a mixture of cooked onions and halal ground beef spiced with black pepper, and then baked (or sometimes fried). It comes with a traditional accompaniment, […]
What better way to celebrate Canada Day Holiday Monday than with immersive, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian brunch? In late 2016, The Depanneur & Butler's Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada's first Syrian Brunch Pop-Up, a sold-out event that reached as far […]
Yabrak يبرق Stuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe, by Khadija El Ebrahim from the city of Kamishli, features a ground lamb and rice filling seasoned generously with garlic, mint, Aleppo pepper, black pepper, with a bit of pepper paste. The carefully stuffed and rolled […]
Molokhia ملوخية 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 jute plant (the same one that produces jute fibre for rope & […]
Maldoum ملضوم When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo. “One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between […]
Our last Newcomer Kitchen meal of the summer! We'll be off for August and back in September! Kousa Mahashi كوسا محشي Stuffed zucchinis are a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. The small, young pale green zucchini known as white marrows are the most popular. They […]