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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.
Sunday, Dec 8
Sunday, Dec 15
11:30am (Doors open at 11:00am)
Location: Uptown Kitchen
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معجنات
قلاية بندورة
قلاية بندورة
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).
Vegan: Qras Sabanekh (spinach pies)
Gluten-free option available upon request.
قلاية بندورة
قلاية بندورة
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.
Vegan. Gluten-free.
غيمة
قلاية بندورة
شاورما
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.
Gluten-free. Vegan version available
شاورما
بَسْتَة
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, v
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).
Gluten free and vegan options available upon request.
بسبوسة
بَسْتَة
بَسْتَة
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, then sweetened with simple syrup. Contains eggs, vegetable oil, milk, coconut, sugar, Semolina flour, cream, co
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, then sweetened with simple syrup. Contains eggs, vegetable oil, milk, coconut, sugar, Semolina flour, cream, cornstarch, yogurt, condensed milk, and a sugar syrup.
Vegan and gluten-free alternative available upon request.
بَسْتَة
بَسْتَة
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!
Vegan/Gluten-free Dessert: Halawa Fouleyyeh
About the ChefS
Mona, Nema, and 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.
From left to right:
Mona Ahmed from Sudan
Nema Shehada from Syria
Leeda Alabaisi from Palestine
Unique Eats & Eateries of atlanta
Chow Club Co-founder, Amanda Plumb recently released her first book! In it, she shares the stories of more than 80 local restaurants & groceries! It's a must-read for any Atlanta foodie!
How does it work?
As a member, you'll receive exclusive invitations to our pop-up dinners featuring home cooks and rising chefs. You'll have an opportunity to sample authentic dishes from around the world that you won't find anywhere else in Atlanta. At the same time, you'll be supporting local chefs as they build a name for themselves. Reserve your seats quickly as they will sell out!
- Chow Club dinners are member only events.
- Tickets must be purchased in advance and often sell out.
- The venue address will be emailed to you the week of the event.
- Please check your email account associated with your PayPal account.
