MENU — July 21 ------ Kousa Mahshi كوسا محشي Stuffed zucchinis (aka marrow or summer squash) is a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. WIth beautiful, local pale green young zucchini in the midst of their brief season, there's no better time to make this delicious dish. Stuffed with a […]
A selection of dishes spanning across the North of the Indian subcontinent, from Gujarat to Nepal to Bangladesh Sooji Dhokla A light and fluffy steamed dhokla (savoury cake) made from semolina and yogurt flavoured with ginger and chilli. A twist on a traditional dish from the state of Gujarat, it's served with a vibrant green […]
France is home to the concept of terroir - the taste of a specific place - the combination of geography and season, history and culture, tradition and food that give each region it's unique specialities. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to […]
Come and get your pickle on! Join Christine Manning, owner of Manning Canning and long-time preserver, as we make two very different types of pickles. One that we all know and love — spicy pickled green beans — and one that is a Southern favourite that you might not yet be familiar with, but that you will […]
MENU — July 28 ------ Molokhia ملوخية Molokhia is dish that goes by many names; I've come across at least half a dozen English spellings alone. It's based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric), but known by many other names as well, including West African sorrel, bush okra […]
Hey Y'all... So we're taking a bit of a break for August, working on lining up another great season of Drop-In Dinners, Workshops, Supper Clubs and an exciting new Brunch project! We'll be back starting in September — stay tuned for more details! The Newcomer Kitchen will continue every Thursday throughout the month.
MENU — August 4 ------ Maldoum ملضوم When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo. "One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between […]
MENU — August 11 ------ Jazmaz جز مز Eggs poached or baked in a richly flavoured tomato sauce can be found in one version or another all around the Mediterranean, across North Africa from Morocco to Israel, where is it known as shakshouka, with local variations also found in Turkey, Iraq, Italy and Spain. I guess it should come as no […]
MENU — August 18 ------ 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, […]
MENU — September 1 ------ Sheikh El Mahshi Bil Laban شيخ المحشي باللبن Mahshi, meaning "stuffed", represents a broad category of popular Levantine dishes. Virtually any vegetable can be stuffed, from peppers to potatoes, but small zucchinis and eggplants are most popular; we'll be working with fresh, local zucchinis Sheikh El Mahshi would be the "sheikh" (respected elder or scholar) of […]
