with Majida and Malek Mbä
Friday, January 11 & Saturday, January 12 at 7pm
Tickets are now available.
We've asked our favorite mother/son duo to kick off the 2019 Chow Club season for us. But there was a catch.... we INSISTED that they make shakriah. They proposed a different entree, but we've been craving this dish of slow-cooked lamb in yogurt sauce since they cooked for us in 2017. Resolve to start your new year off with a home-cooked Syrian meal to remember!
The secret location will be sent to everyone the week of the event.
Fresh spinach leaves, chopped onions, Akkawi (white brine cow cheese from the Middle East) and pomegranate seeds with a homemade dressing of lemon juice, pomegranate honey syrup and virgin olive oil.
Grape leaves filled with rice and dry mint sauced with lemon juice and pomegranate honey syrup. No Syrian birthday party is complete without this appetizer!
A comforting lentil soup seasoned with Syrian spices and lemon juice, then topped with crispy pita.
It’s no wonder this dish is typically saved for special occasions. Lamb is slow-cooked in a yogurt sauce, which must be constantly stirred so it won’t scald. This recipe with its special blend of Syrian spices, has been based down for generations and can take 6 to 8 hours to prepare. Served of vermicelli rice.
Vegan Option: Vegan Kibbeh
Traditionally, kibbeh is stuffed with ground beef and nuts. But after coming to U.S in 2016, a number of our new friends asked if we could make a vegan version. A football-shaped patty of cracked wheat stuffed with green peas, carrots, potatoes, onions and nuts. Traditionally serve with lentil soup.Vegan Option: Vegan Kibbeh
This dish dates all the way back to the 10th Century and doctors prescribe it to satisfy the hunger during Ramadan (Muslim’s month fasting). A rich dessert of shredded dough stuffed with Nabelsiah cheese (a Syrian white cheese made of cow milk) dressed with homemade syrup.
In December 2012, I left Syria seeking safe and better future. It wasn’t easy. When you leave home, you leave everything behind and start over. Having to leave college was the hardest thing. I headed to Jordan in hopes of finding a job to support my family in Syria; my dad, mom, and sister.
I found a job and started working over 13 hours a day, saving what I could to help my family to travel to Jordan. In 2013, the rest of my family joined me in Jordan. We applied for refugee status in Jordan, so we’d be able to travel to foreign countries. In 2015, we received a call from U.N to start the interview process to come to the U.S. And after five interviews, we were accepted as refugees.
We came to U.S with hope to create a better life so dreams were born again and hopes started growing. We settled into a small apartment in Clarkston, Ga.
In 2016, my mom, Majida, and I created Suryana Cuisine, using her cooking skills and my business knowledge and experience working in hospitality. Our goal is to create a bridge between two cultures using the most authentic food. My mom doesn’t speak much English, but the conversation was much easier after having her hummus!
Suryana Cuisine provides healthy and fresh Syrian traditional food made with care, love and passion of Syrian women. Our goal is to extend the Syrian kitchen to our new community in Atlanta and deliver the taste of Damascus cuisine to the heart of people who are seeking to experience authentic food.
New products are coming soon!
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!