In 2016, when Newcomer Kitchen took root and grew out of The Depanneur, one of the most exciting aspects was the sudden, deep dive into the heart of traditional Syrian cuisine. Of the many delicious new things I was introduced to, one of my absolute favourites discoveries was makdous; rich, complex, pickled mini eggplants stuffed with garlic, spices and walnuts, eaten as a mezze, a side dish, or used as an ingredient in other dishes. Under Rahaf's expert guidance, you'll get to taste a variety of Syrian pickles, and learn a streamlined way to create your own flavorful makdous, along with an unforgettable introduction to Syrian culture, food and music.