Over the last four years, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time, many people have expressed interest in learning some of their fabulous recipes. So this December, in collaboration with Evergreen Brick Works’ Winter Village, Newcomer Kitchen will be offering 8 fun, hands-on cooking classes!
Come and share the fun of making savoury Fatayer stuffed flatbreads! These tempting pastries are made with fresh bread dough and filled with three different fillings: Jibneh (cheese & parsley), Sabanekh (spinach & onions), and Muhummara (a slightly spicy paste of roasted red peppers, walnuts, sesame seeds, pomegranate molasses and Aleppo pepper). Baked to golden perfection they can be made small for dainty appetizers or big for a satisfying lunchtime dish.
BOOK NOW: SUN Dec 1 | 10 AM & SUN Dec 15 | 10 AM
Come and share the joy of crafting time-honoured Syrian holiday sweets. Asawar El Sit (bracelets), delicate phyllo rings filled with pistachios and brushed with sweet syrup, may look complicated, but are fast and simple once you know the secret technique! Mamoul are tender butter cookies stuffed with date or apricot paste and formed in traditional cookie moulds. Listen to the Syrian ladies share their family stories as you prepare these precious cookies to nibble and take a box home. Rounding out the workshop you will learn to make Arabic coffee the traditional way. Simply delicious!
BOOK NOW: SUN DEC 1 | 1:30 PM & SUN DEC 15 | 1:30 PM
A fun, hands-on workshops exploring several traditional Syrian dips, typical of the spread of “mezze” appetizers that make up the start of many Middle Eastern meals. Hummous Shmander is a traditional beet-based meze dip popular in Syria, especially in Aleppo. A colourful relative of hummus, it’s made with beets, chickpeas, tahini and parsley seasoned with a bit garlic, and garnished with pomegranate molasses, lemon, za’atar and walnuts. M’tabbal Koussa is similar to baba ganoush, this light zucchini-based dip is cool and refreshing, made with combination of thick yogurt and tahini, seasoned with a bit garlic, lemon and cumin. Muhammara is a rich, complex and slightly spicy dip of roasted red peppers, tomato, walnuts, pomegranate molasses and Aleppo pepper. Originally from Aleppo but can now be found in countless variations throughout the Levant. Participants will get to enjoy their dips for lunch along with pita bread and fresh vegetables.
BOOK NOW: SUN Dec 8 | 10 AM & SUN Dec 22 | 10 AM
Come and share the joy of crafting time honoured Syrian holiday sweets. Working with the ladies of Newcomer Kitchen you will make Qatyef, little semolina pancakes filled with a ricotta cream and dipped in pistachio crumbs and drizzled with lemon and rose water syrup. Next we will make simple and light Baklava Lydia — buttery phyllo dough dusted with pistachios and brushed with flavoured syrups. To round out the afternoon we will make a unique cake called S’fouf. Its sunny yellow hue comes from turmeric, and it is complexly flavoured with anise, sesame, coconut and black nigella seeds. Listen to the Syrian ladies share their family stories as you prepare these delicious desserts to nibble over a glass of mint tea and take a box home. Simply delightful and delicious!