Newcomer Kitchen – Communication Basics

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The outpouring of support for this project has been incredible and overwhelming! Our team is working hard to be able to do this again ASAP, and to keep everyone in the loop.

To start we have set up some basic online resources for those who want to stay up-to-date on this project, or who may want to support it further once we figure out our next steps.

There is now a Facebook Group you can join:
https://www.facebook.com/groups/NewcomerKitchen/

A mailing list where you can add your email:
http://eepurl.com/bYqCnj

Or you can follow it on Twitter or Instagram @newcomerkitchen

Direct inquires can be sent to newcomerkitchen@thedepanneur.ca

We will continue posting to the website, you can check in on updates here:
http://thedepanneur.ca/category/newcomerkitchen/

NEWCOMER KITCHEN — August 18

Freekeh  فريكة

Freekeh فريكة

MENU — August 18

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[chicken]  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, not the seeds. In these controlled conditions, the high moisture content of the seeds prevents them from burning, but imparts them with a unique smoky flavour. Next, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. This Syrian freekeh recipe is seasoned with onion, butter, black pepper, cinnamon, and cumin, topped with a quarter chicken and garnished with fried nuts.

[vegetarian]  Freekeh  فريكة
The vegetarian version of freekeh is made with chickpeas, green onion, fresh herbs and lemon, served more as a cool meze salad.

Khyar Belaban خيار بلبن
Yogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean, but the addition of mint makes for an especially delightful, cool and refreshing summer salad.

Knafeh Nabulsia  كنافة نابلسية
This version of kanafeh, a dessert with a base of mild white cheese (also known as Nabulsi) topped with a crispy shredded wheat surface, doused with a scented sugar syrup, originates in the Palestinian city of Nablus as far back as 10th century, but variations spread with the Ottoman Empire to include much of the Middle East. Nablus is still renowned for its kanafeh — they even made a giant one weighing in at 1,350kg for the Guinness Book of World Records!

——
$20 +HST

Meals are available for pickup from The Depanneur, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday, Aug. 18
foodora sponsors FREE Delivery within 3km radius

Meals go on sale on Tuesday at 7am.
Please indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout.

>> PURCHASE HERE <<


Newcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun, social setting. Meals are prepared and packaged, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks.

We also offer 1 spot to help/hang out in the kitchen, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this, which will go to topping up the $ we have to share with the cooks. This is available for purchase online, on a first-come, first-served basis.

Proceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!

Support the Newcomer Kitchen’s FundRazr campaign.

Help us take this idea into any restaurant kitchen, in any city in the world!

 

Learn more about the Newcomer Kitchen project.

NEWCOMER KITCHEN – August 11

jazmaz

Jazmaz جز مز

MENU — August 11

——
[beef] Jazmaz  جز مز
Eggs poached or baked in a richly flavoured tomato sauce can be found in one version or another all around the Mediterranean, across North Africa from Morocco to Israel, where is it known as shakshouka, with local variations also found  in Turkey, Iraq, Italy and Spain. I guess it should come as no surprise that Syrians have their own special version of this delicious dish. We’ll be serving it up with two mini sujuk beef sausages on the side, and fresh pita bread.

[vegetarian]  Jazmaz  جز مز
The same dish, but with haloumi cheese..

M’tabbal koossa  متبل كوسا 
A relative of hummus or babaganoush, this zucchini-based meze dip is cool and refreshing, made with combination of thick yogurt and tahini, seasoned with a bit garlic, lemon and cumin.

Salatet al-Zeitun سلطة زيتون
Another tasty and uncommon mezze, this salad features chopped green olives, tomatoes, red & green peppers, walnuts and green onions in a dressing of fresh thyme, garlic, pomegranate molasses and olive oil.

Roz bel Haleeb  رز بحليب
Wherever you find rice, you’ll probably find a version of rice pudding. This creamy version is scented with cardamom, vanilla and rosewater, and garnished with some fresh Ontario fruit.
——
$20 +HST

Meals are available for pickup from The Depanneur, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday, Aug. 11
foodora sponsors FREE Delivery within 3km radius

Meals go on sale on Tuesday at 7am.
Please indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout.

>> PURCHASE HERE <<


Newcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun, social setting. Meals are prepared and packaged, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks.

We also offer 1 spot to help/hang out in the kitchen, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this, which will go to topping up the $ we have to share with the cooks. This is available for purchase online, on a first-come, first-served basis.

Proceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!

Support the Newcomer Kitchen’s FundRazr campaign.

Help us take this idea into any restaurant kitchen, in any city in the world!

 

Learn more about the Newcomer Kitchen project.

NEWCOMER KITCHEN — August 4

Maldoum ملضوم

Maldoum ملضوم

MENU — August 4

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[beef] 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 neighbourhoods, and even families. A series of handfuls and pinches that, when executed properly, lead to extraordinary meals. One of the dishes that exemplifies this culinary ingenuity is called maldoum (ملضوم), an incredibly delicious layered meat and eggplant dish. The classic way to prepare this dish is over a grill, where you alternate meat patties and eggplant slices on a skewer. When the dish is prepared over the grill, it is called, kabob banjan (كباب باذنجان). But if you don’t have access to a grill, you can prepare kabob banjan in the oven, and call it maldoum.”

Maldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic, countryside version of of the dish, that adds green peppers, tomatoes and potatoes, which are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. It is served with bulgur b-shaaria (برغل بشعيرية‎), a kind of pilaf of bulgur wheat and fried vermicelli noodles.

[vegetarian]  Maldoum  ملضوم
The same dish, but with more veggies, no meat and a generous splash of olive oil.

Salateh Jarjeer صلطة جرجير
A refreshing salad of peppery arugula with fresh pomegranate and onions, with a apple cider & lemon vinaigrette.

Barazek  برازق
A crisp, buttery cookie studded with pistachio pieces and covered in sesame seeds, barazek are one of the most famous sweets of Damascus, and a popular gift often brought by people visiting from Syria.
——
$20 +HST

Meals are available for pickup from The Depanneur, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday, Aug. 4
foodora sponsors FREE Delivery within 3km radius

Meals go on sale on Tuesday at 7am.
Please indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout.

>> PURCHASE HERE <<


Newcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun, social setting. Meals are prepared and packaged, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks.

We also offer 1 spot to help/hang out in the kitchen, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this, which will go to topping up the $ we have to share with the cooks. This is available for purchase online, on a first-come, first-served basis.

Proceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!

Support the Newcomer Kitchen’s FundRazr campaign.

Help us take this idea into any restaurant kitchen, in any city in the world!

 

Learn more about the Newcomer Kitchen project.

NEWCOMER KITCHEN — July 28

Molokhia ملوخية‎‎

Molokhia ملوخية‎‎

MENU — July 28

——
[chicken]  Molokhia  ملوخية‎‎
Molokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric), but known by many other names as well, including West African sorrel, bush okra and Jew’s mallow. This plant has been under cultivation in the Levant for millennia, and was likely on the table of the ancient Egyptians.

While a popular dish throughout the Middle East, it is virtually unknown in North America. I have found only a single local farmer growing it, as an experiment, and she has only found a single customer for it so far. (Well, we can now make it two!). This week’s dish will use some fresh, organic molokhia grown and donated by Kathy Horne of Birdsong Gardens at Fresh CIty Farms in Downsview, as well as imported product sourced at Middle Eastern specialty markets in Mississauga.

For the Syrian version of this dish, this very healthy, dark leafy green is cooked with garlic, coriander and lemon, and combined with shredded chicken that has been cooked separately in a broth with onion and spices. The cooked vegetable is topped with chicken and fried pine nuts, and served alongside Rez bel Shairieh (rice with vermicelli), with some lemon wedges and pickles.

[vegetarian]  Molokhia  ملوخية‎‎ 
The same dish, but topped with whole mushrooms.

Fattoush  فتوش
This popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens, fresh vegetables like tomatoes, cucumber and radish, but vary according to season and region. Mint and parsley lend a freshness and fragrance, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour.

Joz Al-Hind  كاتو جوز الهند
A semolina-based cake with syrup, similar to namoura or basbousa, but the addition of lots of grated coconut gives it a rich, macaroon-like quality.
——
$20 +HST

Meals go on sale on Tuesday at 7am.
Meals are available for pickup from The Depanneur, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday, July 28.
foodora has sponsored optional FREE Delivery within 3km radius

Please indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout.

>> PURCHASE HERE <<

Tonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated.


Newcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun, social setting. Meals are prepared and packaged, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks.

We also offer 1 spot to help/hang out in the kitchen, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this, which will go to topping up the $ we have to share with the cooks. This is available for purchase online, on a first-come, first-served basis.


Support the Newcomer Kitchen’s FundRazr campaign.

Help us take this idea into any restaurant kitchen, in any city in the world!

Proceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!

Learn more about the Newcomer Kitchen project.

Syrian refugee women cooking up a business in Toronto — Metro Toronto

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Young recent Syrian migrant Jury Musri eats watermelon during a break in the preparation of a typical Syrian meal at a community kitchen in Toronto on Thursday July 7, 2016. The Newcomer Kitchen Project is an initiative for recent Syrian migrant women, organized by Len Senater and Cara Benjamin-Pace at the Depanneur restaurant in Toronto.

Walk into the Depanneur, a restaurant and gathering-place in Toronto, on any Thursday, and you’ll be hit with savoury and distinctly Syrian smells like kibbeh (bulgur balls with spiced lamb), Khyar belaban (cucumber-mint dip), or Torab el Melook (a trifle-like concoction of pineapple, custard and crumbled cookies).

You’ll also see around 10 Syrian women — from 20-somethings with babes in arms to grandmothers — busily making and packaging gourmet meals.

They’re part of a project called the Newcomer Kitchen. It got its modest start in April after Len Senater, The Depanneur’s owner, learned government-sponsored Syrian refugees were cooped up in crowded hotels…

Read the article

Syrian women in Canada cook up a taste of home — Middle East Eye

The Newcomer Kitchen, a volunteer-run initiative that brings Syrian refugee women together in Toronto to cook meals from their native country and share them with Canadians (MEE/Jillian d'Amours)

The Newcomer Kitchen, a volunteer-run initiative that brings Syrian refugee women together in Toronto to cook meals from their native country and share them with Canadians (MEE/Jillian d’Amours)

Jillian D’Amours Monday 18 July 2016

TORONTO, Canada – Chatting around a large wooden table, Syrian women methodically scoop a mixture of rice, tomatoes, onions, fresh parsley and mint onto grape leaves.

Wearing plastic gloves and aprons, they delicately roll the leaves and place them in small mounds on plates in front of them. Then, without skipping a beat, they grab more and start the process over again.

All the while, the animated and jovial conversations around the table do not stop – nor does the cooking.

This is the Newcomer Kitchen, a volunteer-run initiative that brings Syrian refugee women together in Toronto to cook and share traditional meals from their native country with Canadians.

Read the article

NEWCOMER KITCHEN — July 21

Kousa Mahshi

Kousa Mahshi كوسا محشي

MENU — July 21

——
[beef & lamb]  Kousa Mahshi  كوسا محشي
Stuffed zucchinis (aka marrow or summer squash) is a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. WIth beautiful, local pale green young zucchini in the midst of their brief season, there’s no better time to make this delicious dish. Stuffed with a mix of spiced ground halal beef, lamb and rice, and cooked with tomato and cinnamon, the meat version is served hot, as a main course, while the meatless version is considered an “olive-oil dish” and is often eaten at room temperature or warm. Served with fresh saj bread, handmade on the traditional domed oven of the same name.

[vegetarian]  Kousa Mahshi كوسا محشي
The same dish, but with a rice stuffing with garlic and mint.

Khyar belaban خيار بلبن
Much like tzatziki, it’s well-known Greek cousin, this combines cool yogurt with garlic and cucumbers, but the addition of mint makes for an especially delightful, cool and refreshing summer salad

Torab el Melook  طراب الملوك
A cool, creamy, layered trifle of sorts, perfect for a warm summer night. Vanilla custard and rich clotted cream with fresh pineapple and golden crumbled biscuits, from which the dish likely gets its name (Sand of Kings).
——
$20 +HST

Meals go on sale on Tuesday at 7am.
Meals are available for pickup from The Depanneur, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday, July 21.

foodora has sponsored FREE Delivery within 3km radius

Please indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout.

>> PURCHASE HERE <<

Tonight’s meal is available in limited quantities. Proceeds from the sales of these dishes help pay for all the ingredients prepared by the moms to take home to their families, with any remaining proceeds shared amongst the cooks. Your support is greatly appreciated.


Newcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook traditional Syrian dishes in a fun, social setting. Meals are prepared and packaged, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks.

We also offer 1 guest cook spot to help/hang out in the kitchen, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this, which will go to topping up the $ we have to share with the cooks. This is available for purchase online, on a first-come, first-served basis.


Support the Newcomer Kitchen’s FundRazr campaign.

Help us take this idea into any restaurant kitchen, in any city in the world!

LAST CHANCE! We need your help to reach our goal — please DONATE!

NK Postcard_v3-01

Learn more about the Newcomer Kitchen project.

Syrian refugee women cook up fun and profit in Newcomer Kitchen project — CTV News

Syrian women prepare food at the Newcomer Kitchen Project, hosted by Len Senater and Cara Benjamin-Pace at the Depanneur restaurant inToronto on July 7, 2016. (Christopher Katsarov/The Canadian Press)

Syrian women prepare food at the Newcomer Kitchen Project, hosted by Len Senater and Cara Benjamin-Pace at the Depanneur restaurant inToronto on July 7, 2016. (Christopher Katsarov/The Canadian Press)

by Lois Abraham, The Canadian Press

TORONTO — Walking into the Newcomer Kitchen, one’s senses are assailed. Chopped onions bring a tear to the eye, the scents of lemon and mint mingle in the air, and amid the clatter of utensils and pots is the sound of happy chatter as Syrian women discuss combining the ingredients for yalanji — stuffed grape leaves — and gossip a little.

The women, who came from Syria as part of the federal government’s sponsorship program for refugees, were housed for months in hotels with no access to a kitchen to prepare food for their families.

The Newcomer Kitchen in Toronto is the brainchild of Len Senater, founder and owner of The Depanneur, which hosts pop-up food events and workshops. When he heard about the plight of the refugee families, he decided to open his kitchen to them to cook and enjoy communal meals.

>> Read the story

مطعم كندي يعطي فرصة للسوريات لإظهار مواهبهن في الطبخ.. فماذا كانت النتيجة؟

تم النشر:

إنه لمن المثير جداً أن يُترك باب مطعم دبانيور مفتوحاً للهواء. فرائحة البصل المقلي والدجاج بالصلصة تفوح إلى الخارج، في وقت ما بعد الظهيرة المُشبع بالبخار بمدينة تورونتو الكندية.

ومن الصعب ألا تتوقف وتُحدّق فيما يحدث في آخر ذلك المطعم المزدحم المفتوح، بحسب تقرير نشرته النسخة الكندية لـ”هافينغتون بوست”.

لسن عاملات

قرابة دستة من النساء، بعضهن يرتدين الحجاب، والبعض الآخر يرتدين الجينز، مشغولات بطبخ وجبة مكونة من 3 أطباق، لكن جميعهن لسن عاملات، فهم لاجئات سوريات جئن إلى وطنهم الجديد كندا منذ 3 أشهر فحسب.

“أحب رائحة الطبخ”، هكذا تقول ماجدة مافالاني التي أضافت: “إنه شعور عظيم أن أطبخ مجدداً، أشعر بأنني وُلِدت من جديد”.

Read the article