‘AN EVENING OF COMPASSION’
When I was looking for a place to host my book club with Carol Off featuring her extraordinary new memoir All We Leave Behind, I felt Newcomer Kitchen was a perfect fit. All We Leave Behind is the story of a man who helped Carol Off produce an award- winning documentary in 2002 about Afghanistan warlords. Asad and his family were then targeted by the warlords and had to flee their country. They eventually came to Canada as refugees with Carol’s help.
Newcomer Kitchen in Toronto began as a place where Syrian refugee women — living in hotels at the time — could come to cook for their families. Co- ordinated by Cara Benjamin- Pace and Rafah Alekbani, the group now cater events, host corporate team building classes and offer take-away meals on Thursdays.
Here’s a taste of our book club dinner with Newcomer Kitchen:
MUHUMERRA ( RED PEPPER DIP/ SPREAD)
Muhumerra is one of Aleppo’s most famous and beloved dishes. And everyone has their own version. I have never tasted one this delicious. Serve with pita chips or fresh pita bread.
*Ingredients can be found at Middle Eastern stores but some supermarkets and specialty stores often carry pomegranate molasses now.
❚ 3 large red bell peppers (about 1 1/2 lbs)
❚ 2 tbsp tomato paste
❚ 1 clove garlic, grated or pressed
❚ 1 tsp ground cumin
❚ 1 tsp ground Aleppo pepper (or other medium hot ground pepper)*
❚ 1/2 tsp salt
❚ 2 tbsp raw sesame seeds
❚ 2 tbsp nigella seeds*
❚ 1/4 cup walnut pieces
❚ 1 tbsp lemon juice
❚ 1 tbsp pomegranate molasses*
1. To roast peppers cut in half lengthwise. Remove stem, seeds and ribs. Place cut side down on a baking sheet lined with aluminum foil. Place under broiler for 20 to 25 minutes or until blackened. Remove from oven, cover with foil for 30 minutes to finish cooking peppers. Peel off black skins. Chop coarsely.
2. Place peppers, tomato paste, garlic, Aleppo pepper, salt, sesame and nigella seeds, walnut pieces, lemon juice and pomegranate mo- lasses in a food processor and pulse on/off until ingredients are chopped and combined but not completely puréed. Makes about 1 1/2 cups
HUMMUS WITH POMEGRANATE MOLASSES
You may think you know hummus but even a small addition like drizzling it with pomegranate molasses gives hummus its own personality and makes it new again.
At Newcomer Kitchen they use dried chickpeas. Rinse one cup dried chick peas, place in a bowl and cover generously with cold water. Soak six hours to overnight in a cool place or refrigerator. Drain. Place chick peas in a saucepan, again cover generously with cold water, bring to a boil and simmer gently, 60 to 75 minutes or longer until very tender. Drain well.
❚ 1/3 cup olive oil
❚ 2 cloves garlic, smashed ❚ 1/2 tsp each salt and ground cumin
❚ 2 tbsp lemon juice
❚ 1/2 cup tahini
❚2 cups cooked ( f reshly cooked or canned) chick peas, well drained
❚ 1/2 cup ice water or as necessary
Topping:
❚ 1 tbsp pomegranate molasses
❚ 1 tbsp olive oil 1. In a food processor blend together olive oil, garlic, salt, cumin and lemon juice. Blend in tahini — don’t worry if mixture looks like it has curdled a bit.
2. Add chick peas and pulse on/off until chick peas are finely chopped. Add 1/4 cup ice water and purée. Add enough extra ice water to achieve the texture you like. Hummus can be rough textured or very smooth. If you like it smooth, purée about three to five minutes.
3. Spread hummus on a shallow serving plate and drizzle with pomegranate molasses and olive oil. Makes about 2 cups.
S’FOUF ( YELLOW CAKE)
This bright and delicious homemade cake is a favourite of Syrian families. Every family has their own version.
❚ 2 cups medium ground wheat semolina ❚ 1 1/2 cups all-purpose flour
❚ 1 1/2 cups sugar
❚ 1 tbsp baking powder
❚ 1 cup shredded or desiccated coconut
❚ 1/4 cup raw sesame seeds
❚ 2 tbsp nigella seeds
❚ 1 1/2 tbsp turmeric
❚ 2 cups milk
❚ 1/2 cup butter, cut into pieces
❚ 1 tsp vanilla extract
Topping:
❚ 2 tbsp honey
❚ 2 tbsp chopped pistachios
1. In a l arge bowl whisk together semolina, flour, sugar, baking powder, coconut, sesame seeds, nigella seeds and turmeric.
2. Heat milk until almost boiling. Remove from heat. Add butter and stir until melted. Cool to lukewarm. Add vanilla.
3. Add warm milk mixture to dry ingredients and mix well.
4. Spread batter in a buttered nine- or 10- inch square pan lined with parchment paper. Bake in a preheated 350F oven 25 to 35 minutes or until cake springs back when lightly pressed in the middle and a toothpick inserted into the centre comes out dry.
5. Warm honey slightly and while cake is still warm brush over t op of cake. Sprinkle with chopped pistachios. Cut into squares. Makes 16 squares. National Post