Middle Eastern Chow Brunch

We love to do something different for our December Chow, and this year is no different. We’re bringing together chefs from three countries – Palestine, Syria, and Sudan – for a unique, 6-course brunch. 

Syrian Nema, Sudanese Mona, and Palestinian Leeda met a little over a year ago, working as teachers’ assistants at the Frazer Center’s daycare program. From day one, they talked about their shared love of cooking. And although they all immigrated from different countries, they found many similarities in their native cuisines. 

 معجنات

Moajanaat (Syrian)

Arabic pies (known as fatayer in Palestine) can be stuffed with a variety of ingredients. In Syria, they’re served for breakfast and lunch and can be found everywhere – in bakeries, at home, and street stands. Nema makes her dough from scratch for her Sfeeha (beef-filled pies). 

 قلاية بندورة

Galayet Bandora  (Palestinian)

This simple, but flavorful dish translates to “pan of tomatoes.” As a traditional Levantine dish, a version of this dish is found throughout Syria, Lebanon, Israel, Palestine, and Jordan. Made from tomato, garlic, olive oil, salt, and pepper, it’s similar to an Italian Pomodoro. It’s often served for breakfast, lunch, or picnics. 

Gheema (Sudanese)

This dish from Khartoum, Republic of Sudan, is basically inside-out shepherd's pie, except the potatoes are deep fried and mixed into the beef, bell peppers, spices, garlic, black pepper, salt, cumin, and parsley. It’s a popular dish cooked at home for breakfast or lunch. 

شاورما

Shawarma (Palestinian)

These sandwiches are popular across the Middle East. In this mini version, Leeda marinades sliced chicken in a mixture of  yogurt, lemon juice, orange juice, lemon zest, and orange zest. The cooked chicken is wrapped in tortillas with pickles, fries, and garlic sauce (made of yogurt, mayonnaise, cornstarch, garlic, vinegar, and lemon juice). 

 بسبوسة

Basbousa (Syrian) 

This sweet, syrup-soaked semolina cake is typically associated with Egyptian cuisine, but is also popular in the Middle East. The name translates to “a small kiss.” The semolina batter is baked in a sheet pan and then sweetened with simple syrup. Contains eggs, vegetable oil, milk, coconut, sugar, Semolina flour, cream, cornstarch, yogurt, condensed milk, and a sugar syrup.

بَسْتَة

Basta (Sudanese)

This Middle Eastern dessert consists of layers of filo pastry filled with ground nuts and coated in simple syrup. Think baklava but with peanuts instead of pistachios!