[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.
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.
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.
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: firstname.lastname@example.org
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!