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NEWCOMER KITCHEN — March 9

March 9, 2017 @ 6:00 pm - 7:00 pm

- $5 – $50

 

[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 green peas, green onion, butter-fried nuts, fresh herbs and lemon, served more as a warm meze salad, with a side of cool yogurt.

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.

Zalabeh زلابية
Donuts are a universal language. Sticky sweet fried dough desserts can be found all over the world and this Syrian treat is right at the intersection of Greek loukoumades, Mexican churros and Indian jalebi. Flour dough tinted with turmeric, and flavoured with anise and mahlab (a almond-like spice made from cherry stones), fried until crispy and dunked in a wild honey syrup.

$20 +HST

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

C.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com


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.

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

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Learn more about the Newcomer Kitchen project.

 

ORDERS AFTER 4PM THURSDAY FOR PICKUP ONLY

Who's Attending

26 people are attending NEWCOMER KITCHEN — March 9

  • Carrie Flood
  • Richard Keshen
  • Sally Eldiriny
  • Maria DaSilva
  • Jade Arnaout
  • Adam Walman
  • jill arthur
  • Heather Kelly
  • Jessica Marteinson
  • Graham Giles
  • Maya Khaddam
  • Helgi Maki
  • Michael Ross
  • Zuzana Betkova
  • Janice Sandomirsky
  • Ed Lui
  • Karina Thompson
  • Kinan Rai
  • Melissa Foster
  • vincent chiao
  • Rebecca Pinkus
  • Jason Young
  • J Blair Drummie
  • Leslie Garber
  • Anne Cairns
  • Load all attendees

Details

Date:
March 9, 2017
Time:
6:00 pm - 7:00 pm
Cost:
$5 – $50
Event Category:

Organizer

Len Senater

Venue

The Depanneur
1033a College St.
Toronto, Ontario m6h 1a8 Canada
Phone:
416-828-1990
Website:
https://thedepanneur.ca/
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