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DTSTART;TZID=America/Toronto:20231217T141500
DTEND;TZID=America/Toronto:20231217T164500
DTSTAMP:20260723T084148
CREATED:20231121T192230Z
LAST-MODIFIED:20231121T215222Z
UID:135967-1702822500-1702831500@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Syrian Sweet Treats by Rahaf Al Akabani
DESCRIPTION:SUN Dec 17th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nJust in time for the holidays – learn how to make beautiful\, delicious and healthy traditional Syrian sweets. \nGranola bars and energy balls may seem like modern\, health-conscious inventions\, but for thousands of years\, delicious sweets made from honey\, dates\, nuts and seeds have been a healthy part of the cuisine of the Middle East. Past meets present in this fun\, hands-on class by Rahaf Al Akbani as she shows you how to make a selection of quick and easy traditional Syrian treats based on old family recipes\, perfect for sharing over the holidays. She will share stories and songs as you prepare sweets to share in class with a small cup of traditional Turkish coffee or mint tea. You’ll leave with detailed recipes and a few extra treats to take home.\n—– \nSimsmiyas bel Mokasrat (aka “Granola Bars”): A traditional Syrian sweet\, Simsmiyas bel Mokasrat features an attractive mix of nuts\, seeds\, and honey and a hint of fragrant orange blossom water. The recipe can be customized with everything from flax and chia seeds to cranberries and chocolate. They are easy to make\, long lasting and gluten-free\, a perfect choice for a quick\, wholesome snack\, holiday grazing platter or a nutrition-dense breakfast on the go. \nKurat al Takah bil Tamer w Mokasrat (aka “Date Energy Balls”): Kurat al Takah is a classic Levantine treat made with dates and walnuts spiced with cinnamon and cardamom\, and then rolled in pistachio\, sesame or coconut for an elegant presentation. These energy-packed\, raw-food\, gluten-free balls are both delicious and very healthy. Quick and simple to make\, they stay fresh for weeks. Enjoy them in the morning\, as a mid-afternoon boost\, or a lovely post-meal treat that pairs beautifully with Turkish coffee\n—– \n$79 +HST \n—– \nRahaf Al Akabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \n@the_rahaf_kitchen | @haneen_choir_ca
URL:https://dev.thedepanneur.ca/event/cooking-class-syrian-sweet-treats-by-rahaf-al-akabani/
LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada
CATEGORIES:Pop Up,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/11/Syrian-Sweets.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20231210T141500
DTEND;TZID=America/Toronto:20231210T164500
DTSTAMP:20260723T084148
CREATED:20231108T214954Z
LAST-MODIFIED:20231121T173841Z
UID:135834-1702217700-1702226700@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Artisanal European Flat Breads with Leo Baduria
DESCRIPTION:Sunday\, Dec 10th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nJoin artisanal baker Leo Baduria for this fun\, hands-on workshop. Participants will learn the recipes and techniques for making traditional yeast-risen flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking. You’ll get to snack on the delicious breads made in class and take home any extras.\n—– \n$79 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n@mywindowtotheworld
URL:https://dev.thedepanneur.ca/event/cooking-class-quick-european-flat-breads-with-leo-baduria-2/
LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/LEO-BADURIA_Fougasse-aux-olives_Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20231126T141500
DTEND;TZID=America/Toronto:20231126T164500
DTSTAMP:20260723T084148
CREATED:20231108T163637Z
LAST-MODIFIED:20231121T173826Z
UID:135829-1701008100-1701017100@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Arabic Cheesemaking by Rahaf Alakbani
DESCRIPTION:Sunday\, Nov 26th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nThe Middle East has a rich and varied tradition of cheese making reaching back as far as 5000 BC in Mesopotamia. In this fun\, hands-on workshop\, Rahaf Alakbani will be sharing some of her favourite family cheese recipes. This class will cover the basics of preparing 3 kinds of cheese popular in Syria: yogurt-based Labneh\, ricotta-like Kareshi\, and a fresh curd cheese known as Jibneh Arabieh. The class will explore recipe ideas\, as well a taste of Syrian culture\, history and music.\n—– \nLabneh لبنة‎ is an extremely simple cheese made by salting and straining yogurt until it has the texture of cream cheese. It can be served as spread or dip\, or when a bit firmer\, rolled in balls and cured in olive oil to extend its shelf life. The cheese balls can also be rolled in various spices like nigella seed\, Aleppo pepper\, sesame seeds\, za’atar\, or mint for a very attractive presentation. There will be some premade labneh to roll\, decorate and taste\, and a demonstration of how to make it from store-bought yogurt. \nKareshi قريشة is a traditional soft cheese\, much like ricotta\, made by heating milk and then curdling it with vinegar or lemon juice. The resulting fine curds are delicate\, white and prized for their light\, creamy texture and sweet milk flavour. In Syria it is sometimes served simply with honey\, or in sweets like qatayef or halawi bi jibin\, or salted as part of a breakfast or meze. \nJibneh Arabieh (or Jibni) جبنة عربية أو جبن is a tender white cheese popular in Egypt and the Arabian Gulf area (jibneh being the generic Arabic word for ‘cheese’). It can be made from goat’s or sheep’s milk\, but nowadays cow’s milk is generally preferred for its more delicate flavour. Soft curds are made with the use of rennet tablets and then drained and pressed. Depending on salt and moisture levels\, it can range in texture from a soft farmer’s cheese\, to a fresh\, melty mozzarella\, to a firm\, fry-able haloumi. Jibnehs can be served on their own\, with pickles\, olives and vegetables as a meze; it is also common to find it pan-fried with a sunny side up egg for breakfast\, or as an ingredient in sweet pastries such as knafeh. \nParticipants will share a light afternoon snack including the cheeses they have prepared. \n$79 +HST \n—– \nRahaf Al Akabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \n@the_rahaf_kitchen | @haneen_choir_ca
URL:https://dev.thedepanneur.ca/event/cooking-class-arabic-cheesemaking-by-rahaf-alakbani/
LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/Jibneh-e1553108897616.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20231119T141500
DTEND;TZID=America/Toronto:20231119T164500
DTSTAMP:20260723T084148
CREATED:20231030T142828Z
LAST-MODIFIED:20231121T173802Z
UID:135761-1700403300-1700412300@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Traditional Syrian Mezze Dips by Rahaf Al Akabani
DESCRIPTION:Sunday\, Nov 19th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nRahaf Alakbani is a talented Syrian cook and musician who\, along with her partner Esmaeel Aboufakher\, were instrumental in helping launch Newcomer Kitchen at The Depanneur in 2016. For several years she helped lead the kitchen as a group of over 80 diverse Syrian women produced thousands of meals as part of the internationally acclaimed project. In that time she also led several workshops sharing her love of traditional Syrian food\, culture and music\, and I am delighted to collaborate with her to offer a few of these to the Dep community in 2023. These workshops will take place in the new state-of-the-art teaching kitchen located in the Canoe Landing Community Recreation Centre at 45 Fort York Blvd\, just West of Spadina. \nThis fun\, hands-on workshop explores several traditional Syrian dips\, typical of the spread of “mezze” appetizers that make up the start of many Middle Eastern meals. Combining the convenience of readily available supermarket products with traditional Syrian ingredients like pomegranate molasses\, Aleppo pepper\, nigella seeds\, za’atar and biber salçası\, Rahaf will show you how to create authentic Syrian flavours quickly and easily in your own kitchen. These flavourful and healthy\, plant-forward recipes can be assembled quickly and are sure to wow any crowd. \nThe class will be infused with Syrian culture\, history and music as Rahaf shares these old family recipes along with stories and songs. Participants will get to indulge in all the delicious dips prepared in class\, along with printed recipes and any leftovers to take home.\n—– \nHummus Shmander حمص شمندر\nA luscious\, traditional beet-based meze dip popular in Syria\, especially in Aleppo. Beets\, chickpeas and tahini\, seasoned with garlic\, and finished with pomegranate molasses\, lemon\, za’atar and walnuts make for a striking\, colourful twist on hummus. \nBabaganouj باباغنوج\nA rich and creamy eggplant dip found in countless local variations throughout the Mediterranean. Smoky eggplants\, nutty tahini\, tangy yogurt\, garlic and lemon combine in this traditional Syrian recipe\, garnished with fresh pomegranate seeds and parsley. \nMuhammara مُحمرة\nA vibrant\, complex and slightly spicy dip of roasted red peppers and walnuts\, enlivened with sesame and nigella seeds\, biber salçası (Turkish red pepper paste)\, Aleppo pepper\, and pomegranate molasses. \n$79 +HST \n—– \nRahaf Al Akabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \n@the_rahaf_kitchen | @haneen_choir_ca
URL:https://dev.thedepanneur.ca/event/cooking-class-traditional-syrian-mezze-dips-by-rahaf-al-akabani/
LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada
CATEGORIES:Pop Up,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/10/Rahaf-Mezze-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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