Taste of the Middle East comes to Mansfield as college hosts 'pop-up' dining event

West Nottinghamshire College is hosting a special dining experience on Thursday, November 24, at its Refined restaurant, thanks to Mansfield charity Maun Refuge.

The charity, established in 2015, stages fundraising events to support Syrian refugees who came to Mansfield as part of the government’s Syrian Vulnerable Persons Resettlement Scheme.

Its aim is to ease Syrian families into British society by enabling social, educational, cultural and healthy activities, and offering support with English language and conversation classes.

One family which has benefited from its support is Basim and Rania Al Kaddah and their three children.

The couple arrived in the UK with no English skills four years ago, but studied functional skills and English courses at the college.

Rania, a keen cook, has provided the catering at two of Maun Refuge’s ‘pop-up’ catering events, held at St Peter’s Centre, Mansfield town centre, and this month Rania, with a friend, will be joining cookery students at the college’s Refined restaurant kitchens at its Derby Road campus to cook up a menu of traditional Syrian food.

Rania said: “I’m looking forward to working with the chefs and front-of-house students and hope I can teach them something new.

“The college has taught us so much in terms of our language skills and two of my children have gone on to enjoy engineering courses there, so it will be nice to give something back.”

The alcohol-free, Syrian dining evening is priced £30 per person for a three-course menu, featuring Halal meat.

Profits from the night will be shared between Maun Refuge and Refined. To book, see refinedining.co.uk

The Menu

Starters

Muqabilat, a Syrian mezze sharing platter including chorbat el ads, an authentic Arabic lentil soup, hummus, baba ghanoush, and a creamy aubergine dip with tabbouleh, which is a fresh herby, lemony salad;

Kibbeh, deep fried shells of bulgur wheat, stuffed with a variety of fillings and Arabic bread and pickles.

Main course

Chicken kabsa with salad, a traditional Syrian recipe of rice and chicken all in one dish for each party to share;

Shish barak which contains pieces of dough stuffed with meat, onions and walnuts and cooked in Syrian yoghurt;

Vermicelli rice and okra with fresh tomatoes, coriander and a Syrian twist.

All served with a glass of arya, a cold yoghurt-based drink mixed with salt. Drinks will be mixed and served by the students on the hospitality and supervision leadership programme.

Dessert

Mahalaya, a Middle Eastern dish made with milk, corn flour and blossom water;

Baklava, layered pastry with a creamy filling, blossom water, syrup and pistachios;

Dessert will be served with authentic Syrian coffee.