Tayybeh Syrian Caterers Present A Community Meal in Honour of the Pomegrante

Syrian food is full of colour and flavour, much like the stories of the women in the kitchen on the evenings when these Vancouver caterers present their glorious food.  The latest Tayybeh dinner was inspired by the colours, tones, scents, and complex flavours of the pomegranate in all of its forms and varieties and the results were stunning – dishes both visually stunning and chock full of flavour. At all Tayybeh events the Syrian tradition of sharing food is observed and dishes are served buffet-style with generous portions that are constantly refilled until all were satiated.

Tayybeh was awarded Western Living Magazine“Foodies of the Year” for 2017, and recently launched a full-fledged catering service. The amazing women chefs share their national, regional, local, and family recipes and ticket proceeds generated through these dinner help Tayybeh support Syrian women chefs and their families who have been displaced from their home country.  Chefs include Um Omar, Raghda, Maha, Majda, Hiba, and Firas and they  present appetizers, mains and desserts are inspired by recipes from the hometowns in Aleppo, Damascus, Lattakia, Homs, and Idlib in Syria. 

The next event were these women will be cooking is the sold out Brittania Sukkot Festival.

This evenings dishes were delicious and I am hoping they might agree to do some cooking classes!

Also of note this evening was a special thank you to Les Dames d’Escoffier, as we recently funded a purchase of a refrigerator for this group of women.

Appies included Baba Ghannouj (vegan/gf) Eggplant mixed with pomegranate seeds, chopped peppers, tomatoes, parsley, garlic, and olive oil, Mutabbal Shamandar (vegan/gf) Creamy beet dip with yoghurt,  tahini and olive oil

Fatayer Muhamara (vegan) Freshly-baked pies topped with Tayybeh’s  home-style red pepper spread and black sesame

Mahshi Malfoof (vegan) Slow cooked cabbage leaves stuffed with bulgur wheat and pomegranate  molasses in a tangy tomato sauce

Riz bil Shareyyeh (vegan) White rice mixed with soft golden vermicelli

Tabbouleh (vegan) Finely-chopped parsley, tomatoes, bulgur wheat, lemon, and olive oil.
Malfoof Salad (vegan/gf) Thinly-sliced red and white cabbage, tomato and mint tossed with olive oil, lemon and sumac

Fasoulia bil Zeit (vegan/gf) Slow-cooked green beans in a smooth and flavourful tomato sauce with olive oil

Mloukheya bil Jaij (gf) Delicious Middle Eastern greens and chicken strew in a tomato and lemon sauce

Kebab Hindi (gf) Deliciously seasoned meatballs cooked in a rich tomato and onion sauce.

Haraa’ Esbaou “Finger Burn” (vegan) Lentil, pasta, and bread cooked with tamarind, and garlic topped with pomegranate seeds, crispy golden pita and fried nuts

Fattet Makdous Layers of pan-fried eggplant, crispy pita bread, minced meat, and yoghurt, topped with toasted almonds and pomegranate

Desserts

Jazareya (vegan) Sweetened carrot balls with walnuts, spices and shredded coconut.
Kunafah Madlou’a (vegetarian) Light angel hair pastry topped with homemade eshta (Arabic cream) and ground pistachio