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Upcoming Events

Fri 22

PICK-UP DINNER: Flavours of Damascus by Syrian Sisters

October 22 @ 6:00 pm - 7:30 pm
Wed 27

PICK-UP DINNER: Dia de los Muertos by Erika Araujo

October 27 @ 6:00 pm - 7:30 pm
(Sold out)
Thu 28

COOKING CLASS: Fall Pickles and Chutney by Camilla Wynne (Sold Out)

October 28 @ 6:30 pm - 9:00 pm

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#LastChance FRI Oct 22 — Pick Up Dinner: Flavou #LastChance FRI Oct 22 — Pick Up Dinner: Flavours of Damascus by Syrian Sisters Pre-order online until THU Oct 21, 10pm • Pick up on FRI Oct 22, 6-7:30pm In early 2016, shortly after hundreds of Syrian refugee families arrived in Toronto, The Depanneur reached out with an invitation to share our kitchen. From that small gesture of hospitality emerged Newcomer Kitchen, which evolved into a nonprofit organization dedicated to creating social and economic opportunities for newcomer women while enriching the culinary landscape of our city. Now, 5 years and thousands of meals later, a small group of the original participants have teamed up to form their own catering business, Syrian Sisters. Tonight’s menu features a selection of traditional Syrian dishes that were among my favourites from the Newcomer Kitchen project. ——— Mutabal Kousa ( متبل كوسا) A delicious meze dip that manages to be both light and rich at the same time. Lightly cooked shredded zucchini is mixed with tahini, yogurt, and garlic, then garnished with parsley, walnuts and olive oil. Served with crispy pita chips, brushed with olive oil and dusted with thyme, red pepper and sumac. Ouzi (أوزي) A decadent and luxurious meat pie from Damascus, ouzi combines a filling of spiced halal ground beef, short-grained "Egyptian" rice, and green peas with almonds and cashews, all wrapped in a buttery phyllo pastry shell and baked until crispy and golden. Also available #vegetarian stuffed with spiced rice, carrots, peas and nuts. Served with Keyar bil Laban (خيار باللبن) A traditional middle eastern cucumber salad, similar to Greek tzatziki, this combines cool yogurt with garlic and cucumbers, but the addition of mint makes for an especially delightful and refreshing salad. Mahalabia مهلبية A delicate, creamy milk pudding scented with mastic, a aromatic resin popular in middle eastern desserts, and garnished with crumbled pistachios. ----- Also available: Homemade Labneh | 375ml jar | $12 ----- Beef, Vegetarian or 1/2+1/2 Syrian Dinner for 2 $48 • for 4 $90 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-flavours-of-damascus-by-syrian-sisters/
#LastChance THU Oct 21 - COOKING CLASS: Moroccan T #LastChance THU Oct 21 - COOKING CLASS: Moroccan Tea Party with Fatima Khlifi In this fun, hands-on workshop, Fatima Khlifi offers a bit of both; a mix ofdip old-world flavours and new-world convenience. The class will walk you through recipes and techniques for three traditional Moroccan treats: savoury m’semen and sweet baghrir, served with fresh Moroccan mint tea. As an added bonus, Fatima will show you some cool, time-saving techniques using her favourite state-of-the-art kitchen tool, the Thermomix TM6, that combines all the benefits of a food processor and a multi-cooker into an award-winning, all-in-one appliance. (Super helpful, but not at all required to make these dishes). M'semen is a traditional flatbread originally from the Maghreb, common to Algeria, Tunisia and Morocco. It can be served plain, maybe with a little honey for breakfast with a cup of tea or coffee, or as a heartier snack stuffed with spiced minced beef or a mix of carrots, peas, potatoes and cheese. Here the Thermomix is used to mix and knead the dough, which is then stretched out thin to be folded over the fillings and griddled. Baghrir is known as the “thousand-hole crepe“, a traditional Moroccan yeasted semolina pancake that is cooked only on one side, revealing a multitude of tiny holes on top, kind of like a crumpet — perfect for soaking up delicious toppings like butter and honey, jam, or amlou, a delicious spread of toasted almonds, argan oil and honey. For this recipe, the Thermomix is simply used as a blender, and the crepes are finished traditional way in a pan. The best companion for any Moroccan gathering is piping hot, traditional Moroccan mint tea, made with fresh mint leaves — and with it’s built-in heating functionality the Themomix can even help with this! ----- $60 +HST https://thedepanneur.ca/event/cooking-class-moroccan-tea-party-with-fatima-khlifi/ @faticookinmix_canada
#LastChance WED Oct 20 — Pick Up Dinner: Mughlai #LastChance WED Oct 20 — Pick Up Dinner: Mughlai Treasures by Nasir Zuberi Pre-order online until TUE Oct 19, 10pm • Pick up on WED Oct 20, 6-7:30pm Join Chef Nasir Zuberi on a culinary journey that stretches across Pakistan’s culinary landscape from Karachi to Khyber. Inspired by his mother’s kitchen, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto. ——----- Mix Plate Chaat Chaats are a very popular street food in Pakistan and Northern India, prepared in countless different styles. This particular combination features tender chickpeas and boiled potato, mixed with crunchy bits of puffed gram flour & yoghurt, topped with diced tomatoes, seasoned with distinctive chaat masala spice blend and a tangy-sweet tamarind chutni Murgh Do Piyaza An old recipe that gets its name from the Persian for “two onions”, referring to the generous amount of melted onions that sweeten the base of the sauce, and the additional onions added later in the cooking. This Pakistani version features tender chicken braised in a mild, rich onion and tomato gravy, seasoned with fresh garlic & ginger, fragrant whole garam masala spices, roasted cumin & coriander, and finished with fresh coriander. –or– Dhaba Dal Karahi Chana daal (split chickpeas) cooked with fresh tomatoes, seasoned with Nasir’s personal, fresh-ground spice blend including cumin, turmeric, and fenugreek, garam masala and then finished with a sizzling tadka (temper) of ginger and caramelized fried onions. Both dishes are served with matar pulao, a pilaf of basmati rice studded with green peas, scented with cinnamon, green cardamom and saffron. Suji ki Barfi This traditional dessert is a kind of rich fudge made with semolina and coconut enriched with sweet milk, ghee (clarified butter) and almonds, and infused with the heady aroma of cardamom. ----- Chicken, Vegetarian or 1/2+1/2 Pakistani Dinner for 2 $48 • for 4 $90 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-mughlai-treasures-by-nasir-zuberi/
🎃 WED Oct 20 - Mughlai Treasures; THU Oct 21 - 🎃 WED Oct 20 - Mughlai Treasures; THU Oct 21 - Moroccan Tea Party; FRI Oct 22 - Flavours of Damascus; THU Oct 28 - Fall Pickles and Chutney, and more…
#UpNext WED Oct 20 — Pick Up Dinner: Mughlai Tr #UpNext WED Oct 20 — Pick Up Dinner: Mughlai Treasures by Nasir Zuberi Pre-order online until TUE Oct 19, 10pm • Pick up on WED Oct 20, 6-7:30pm Join Chef Nasir Zuberi on a culinary journey that stretches across Pakistan’s culinary landscape from Karachi to Khyber. Inspired by his mother’s kitchen, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto. ——----- Mix Plate Chaat Chaats are a very popular street food in Pakistan and Northern India, prepared in countless different styles. This particular combination features tender chickpeas and boiled potato, mixed with crunchy bits of puffed gram flour & yoghurt, topped with diced tomatoes, seasoned with distinctive chaat masala spice blend and a tangy-sweet tamarind chutni Murgh Do Piyaza An old recipe that gets its name from the Persian for “two onions”, referring to the generous amount of melted onions that sweeten the base of the sauce, and the additional onions added later in the cooking. This Pakistani version features tender chicken braised in a mild, rich onion and tomato gravy, seasoned with fresh garlic & ginger, fragrant whole garam masala spices, roasted cumin & coriander, and finished with fresh coriander. –or– Dhaba Dal Karahi Chana daal (split chickpeas) cooked with fresh tomatoes, seasoned with Nasir’s personal, fresh-ground spice blend including cumin, turmeric, and fenugreek, garam masala and then finished with a sizzling tadka (temper) of ginger and caramelized fried onions. Both dishes are served with matar pulao, a pilaf of basmati rice studded with green peas, scented with cinnamon, green cardamom and saffron. Suji ki Barfi This traditional dessert is a kind of rich fudge made with semolina and coconut enriched with sweet milk, ghee (clarified butter) and almonds, and infused with the heady aroma of cardamom. ----- Chicken, Vegetarian or 1/2+1/2 Pakistani Dinner for 2 $48 • for 4 $90 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-mughlai-treasures-by-nasir-zuberi/
#UpNext THU Oct 21 - COOKING CLASS: Moroccan Tea P #UpNext THU Oct 21 - COOKING CLASS: Moroccan Tea Party with Fatima Khlifi In this fun, hands-on workshop, Fatima Khlifi offers a bit of both; a mix of old-world flavours and new-world convenience. The class will walk you through recipes and techniques for three traditional Moroccan treats: savoury m’semen and sweet baghrir, served with fresh Moroccan mint tea. As an added bonus, Fatima will show you some cool, time-saving techniques using her favourite state-of-the-art kitchen tool, the Thermomix TM6, that combines all the benefits of a food processor and a multi-cooker into an award-winning, all-in-one appliance. (Super helpful, but not at all required to make these dishes). M'semen is a traditional flatbread originally from the Maghreb, common to Algeria, Tunisia and Morocco. It can be served plain, maybe with a little honey for breakfast with a cup of tea or coffee, or as a heartier snack stuffed with spiced minced beef or a mix of carrots, peas, potatoes and cheese. Here the Thermomix is used to mix and knead the dough, which is then stretched out thin to be folded over the fillings and griddled. Baghrir is known as the “thousand-hole crepe“, a traditional Moroccan yeasted semolina pancake that is cooked only on one side, revealing a multitude of tiny holes on top, kind of like a crumpet — perfect for soaking up delicious toppings like butter and honey, jam, or amlou, a delicious spread of toasted almonds, argan oil and honey. For this recipe, the Thermomix is simply used as a blender, and the crepes are finished traditional way in a pan. The best companion for any Moroccan gathering is piping hot, traditional Moroccan mint tea, made with fresh mint leaves — and with it’s built-in heating functionality the Themomix can even help with this! ----- $60 +HST https://thedepanneur.ca/event/cooking-class-moroccan-tea-party-with-fatima-khlifi/ @faticookinmix_canada
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