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All around the world, Muslims are celebrating the month of Ramadan with fasting, prayers and fabulous late-night meals known as iftar (called shaqan il fatr in Tunisia). Tonight, on the eve of Eid, the big celebration marking the end of a month of fasting, cousins Zeyneb and Fatima are excited to share this great menu of traditional dishes that showcase Tunisia’s distinctive blend of Mediterranean and Berber culinary traditions.As an Iftar must begin after sunset (~7:30pm), tonight’s event will feature a special, hands-on cooking demonstration! Everyone will be invited to participate in the preparation of two classic Tunisian dishes: stuffed dates, and Brik à l’Œuf, a quintessential Tunisian street food.
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Tmar (DIY)
Honey-sweet Tunisian Deglet Nour dates filled with nutty sesame halva (called chamia in Tunisia) and nuts are a traditional way to break the Ramadan fast, as well as a cherished symbol of Tunisian hospitality. Served with specially imported traditional Tunisian beverages. Everyone will get an opportunity to participate in the preparation of these little treats.
Brik à l’Œuf (DIY; vegetarian option available)
Brik is a Tunisian dish consisting of thin warka pastry wrapped around a variety of fillings. In Brik à l’Œuf, a whole raw egg is included with tuna, potato, cheese, harissa and parsley, before it is carefully fried until golden and crisp. There is an old Tunisian custom where a bride-to-be’s mother makes brik for the potential bridegroom — if the bridegroom can eat it without spilling any of the egg yolk, he may marry the bride! Guests will have the opportunity to learn how to fold their own brik.
Chorba Frik
This comforting and nourishing Tunisian soup is made with smoky frik (aka freekeh, cracked green wheat) and chickpeas in a rich broth of tomatoes, garlic, and fragrant Tunisian spices like tabel-karouia, a blend of coriander and caraway.
Slata
A crisp and refreshing Tunisian chopped salad, a mix of tomatoes, cucumbers, onions, and green apple, lightly dressed with olive oil, lemon juice, and fresh herbs.
Makrouna bel Salsa
Pasta is a big part of Tunisian cuisine; Tunisians are the second largest consumers of pasta in the world after Italy. A hearty and comforting dish, it features large macaroni known locally as telefone in a rich tomato sauce infused with garlic, Tunisian spices, and a touch of heat of harissa. It is served topped with tender braised chicken or a vegetarian version with chickpeas, potatoes, and peppers.
Makroud
A signature North African dessert, makroud are semolina pastries filled with a sweet, spiced date paste that have been fried until golden, and then soaked in mix of honey and fragrant orange blossom water.
Maghrebi Mint Tea
A soothing and aromatic mix of green tea and fresh mint leaves, served hot and sweetened to taste, is a perfect way to end a meal. A garnish of pine nuts is a uniquely Tunisian variation on this popular North African beverage.
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$79 +HST
BOOK NOW! - https://thedepanneur.ca/event/supper-club-shaqan-il-fatr-by-fatima-khlifi-zeyneb-rejeb/
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Zeyneb Rejeb and Fatima Khlifi are cousins that grew up in two different countries — Zeyneb in Tunisia and Fatima in France — but reconnected in Toronto in Toronto when Zeyneb moved here to pursue her PhD at the University of Toronto. They bonded over their Tunisian roots and memories of spending summer holidays together in Tunisia, and started gathering friends to share enjoy and Tunisian dishes rarely seen in Toronto. You can follow them on Instagram: Zeyneb @Zeynouba_ben_rejeb and Fatima @faticookinmix_canada where she works with Thermomix, showcasing this innovative culinary appliance by cooking international foods
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Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. @thedepanneur
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Event Venue & Nearby Stays
The Depanneur, 192 Spadina Ave., Suite 501,Toronto, Ontario, Canada
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