Sanctuary Kitchen x Chabaso Bundle

$64.99

Bundle contents

  • 1 Naan
  • 4 Mana’eesh Bil Muhammara
  • 8 Za’atar Rolls
  • 6 Ma’aruta
  • 1 Sesame Ciabatta

Net proceeds of this bundle will support Sanctuary Kitchen programs

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Description

We’ve been fans of Sanctuary Kitchen for a while. Breads from our sister business, Atticus, are sold at the farmers markets of CitySeed, the parent organization of Sanctuary Kitchen, and some of our team members are neighbors and buddies. So, it was a natural fit when we started talking about a potential collaboration and decided on a holiday bundle of which the net proceeds would support Sanctuary Kitchen programs.

This summer, the Chabaso team visited the Sanctuary Kitchen offices to brainstorm this collaboration. We sampled a several of the Sanctuary Kitchen recipes and narrowed it down to a handful of items that could be produced at the Chabaso bakery and shipped without worry.

On a cold autumn morning before sunrise, the teams gathered at Chabaso to make it happen. The Sanctuary Kitchen chefs were more free-form in their approach than our baking director Peter, but we like to think that’s what make collaborations like this interesting! It’s an opportunity to try something different and have some fun in the process. We were also really excited to be able to work in some of the Connecticut flour we’ve sourced from Thrall Family Farm into the naan, and also into the ciabatta.

We hope this bundle brings warmth and a collaborative spirit to your holidays. Cheers!

Net proceeds from this bundle will support Sanctuary Kitchen programs.

 

Chabaso head baker Peter Abrams working with chef Homa on a batch of naan made with Connecticut flour

Bundle contents

Za’atar Rolls

Description: Bread rolls filled with thyme, sesame, sumac and olive oil.

Ingredients: enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), za’atar, tomatoes, canola oil, extra virgin olive oil, pomegranate molasses, sesame seeds, milk, sugar, eggs, yeast, mahlab, paprika, salt.

Contains: Wheat, milk, eggs. Processed on equipment which processes tree nuts and soy

Instructions: Preheat oven to 400°F. Place za’atar rolls on a foil lined cookie sheet. Heat for 4-5 minutes in oven.

Naan

Description: Baked flatbread made with fresh-milled Connecticut wheat and topped with Nigella seeds. Vegan

Ingredients: water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), whole wheat flour, canola oil, salt, yeast.

Contains: Wheat. Processed on equipment which processes tree nuts, milk, eggs, and soy

Instructions: Preheat oven to 400F°. Place naan on a foil lined cookie sheet. Heat for 6-8 minutes in oven

Mana’eesh Bil Muhammara

Description: Flatbread topped with olive oil and red pepper paste.

Ingredients: enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), milk, onion, extra virgin olive oil, red pepper paste, tomato paste, canola oil, pomegranate molasses, Aleppo pepper, paprika, nigella seed, sesame seed, yeast, salt, cumin

Contains: Wheat, milk. Processed on equipment which processes tree nuts, eggs, and soy

Instructions: Preheat oven to 400F°. Place mana’eesh on a foil lined cookie sheet. Heat for 4-5 minutes in oven.

Ma’aruta

Description: Date cookies topped with sesame seeds

Ingredients: enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), dates, ghee, sesame seeds, sugar, water, mahlab, cardamom, cinnamon

Contains: Wheat, milk. Processed on equipment which processes tree nuts, eggs, and soy

Instructions: Let thaw naturally

Seasame Ciabatta

Description: A little extra treat from our baker Peter! This ciabatta contains Connecticut-grown wheat and leftover white and black sesame seeds that were used on the other items in this bundle.

Ingredients: water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), whole wheat flour, sesame seeds, black sesame seeds, Contains less than 2% of ascorbic acid as a dough conditioner, enzymes, salt, yeast.

Contains: Wheat. Processed on equipment which processes tree nuts, milk, eggs, and soy

Instructions: Preheat oven to 430°F.Heat ciabatta for 8-10 mins

Meet the Sanctuary Kitchen chefs

Homa Assadi – Jaghori District, Afghanistan

Homa is an Afghan refugee who came to New Haven in 2015 with her husband and three children. She is passionate about cooking, and her favorite traditional food is mantu – meat-stuffed dumplings, one of the most popular dishes in Afghanistan. When she was a child, she was taught how to prepare this special dish from her father, who was the primary cook when she was growing up after the loss of her mother.

Homa also enjoys baking. While her repertoire in Afghanistan was limited to preparing homemade naan, since living in the U.S. she has learned to bake desserts from watching YouTube! Back home in Afghanistan, Homa said most people where she lived did not spend money preparing sweet desserts, but rather on nourishing entrees for the family. She is excited to be part of Sanctuary kitchen, saying, “I most look forward to preparing my traditional food and sharing my culture. I hope everyone will enjoy it together!”

Mona Asweid – Damascus, Syria

Mona is from Damascus, Syria. She came to New Haven with her mother and daughter as a refugee in February 2017. In addition to being a Social Studies and Adult Literacy teacher in Damascus, Mona provided a “Blue Apron”-type service where she prepped meals for customers to finish cooking at home, and sold homemade pickled vegetables.

Mona learned to cook early in her childhood from her mother while living in Damascus. She loves Damascene food, and says that she “cooks from her heart.” Mona’s favorite dishes to cook are traditional Damascene mezzeh (such as hummus and baba ghanoush) and also classic stuffed dishes like yalanji (stuffed vegetables), kibbeh (meat stuffed bulgur croquettes), and yabraq (stuffed grape leaves). She thinks Connecticut is very beautiful, and that people in New Haven are kind-hearted and welcoming. She is excited to share her cuisine

Rawaa Ghazi – Kufa, Iraq

Rawaa is from Kufa, Iraq, and came to the United States in 2010 with her husband and children. She has a BS in Chemistry from the University of Kufa, and started cooking after finding that cooking was “like a chemistry equation.” Rawaa loves to cook and be creative, saying that it helps her manage and be happy. “Every time I cook, the smells remind me of my mom and her kitchen. In the morning, when I put the tea on the stove, sometimes I just sit there and smell it.” She has fond memories of all the women in her family gathering together the day before the Eid holiday to make kleicha – shortbread cookies filled with dates. Rawaa’s favorite dish to make is biryani, an elaborate dish of basmati rice and meat seasoned with a variety of spices and mixed with vegetables, vermicelli and toasted nuts. She says that Iraqi food is healthy and made with the freshest ingredients, and is excited to share its unique flavors and introduce her culture to New Haven.

About Sanctuary Kitchen

Sanctuary Kitchen, a program of CitySeed, partners with immigrant and refugee chefs to build economic opportunity and authentic connections through food. At Sanctuary Kitchen, we envision a world where food is a tool for positive social change. We believe that sharing a meal and stories is meaningful gesture of welcome and acceptance, an intimate space in which genuine cultural exchanges can occur. Our vision is to enhance the culinary skills of refugees and immigrants in a supportive environment that honors story and diverse cultural traditions, fosters community and understanding, offers professional development, and generates economic success in the most delicious way possible. Learn more at sanctuarykitchen.org

Additional information

Weight 90 oz

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