Shorbat Silq Bis Adas شوربة سلق بعدس Lentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty soup is a […]
Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. Named after the pan it is cooked in, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice, saffron, pimentón, olive oil and a paella pan. Beyond that, there […]
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Baozi (or simply known as bao) are a type of steamed, filled bun found in many Chinese cuisines, with countless variations as to the fillings and the preparations. Recently Asian-American celebrity chefs like David Chang (Momofuku) and Eddie Huang (BaoHaus) have transformed this humble traditional dish into one of North American's hottest food trends. In […]
Maqluba (مقلوبة) Maqluba is a traditional dish from the Levant that includes meat, rice, and fried vegetables layered in a pot, which is then tipped over before serving, hence the name which translates literally as "upside-down". This Syrain version of the recipe includes tomatoes, eggplant, poached halal chicken and spiced ground beef, with a garnish […]
Rouz Djerbi (also known as “Riz Djerbien”) is named after the island of Djerba in Tunisia from where this dish hails. Similar to a biryani in that a variety of ingredients are combined with the rice before it is cooked, but unique in that it is steamed for an hour, much like the couscous dishes […]
Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator, a kind of super-collider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen, Greg's insatiable curiosity and creativity show no […]
Many classic French patisseries, such as profiteroles, croquembouches, éclairs, French crullers, gougères, and many more rely on the delicate French pastry dough known as pâte à choux, or choux pastry (named after the French word for cabbage, which some small round choux puffs resemble). It’s remarkably easy and versatile for both sweet and savoury dishes […]
#throwbackthursday This is the very first dish that Newcomer Kitchen ever sold, back in May of 2016. It was so incredibly delicious, but for some reason hasn't appeared on the menu since, so we're excited to offer it again! Shakriya Tender cubes of halal beef with onions in a rich yogurt sauce, spiced with fried […]
Chevre & Fall Vegetable Tartlet A colourful savoury tartlet full of zucchini, peppers and eggplant, with a touch of tangy, sweet apple and creamy goat cheese. Comes with a fresh green salad topped with red oignons, cucumber, radish & tomatoes $7 Congolese Chicken Moambe Moambe has been called the national dish of the Congo; tender […]
