Our Journal
Stories from our kitchen & table
July 20, 2026
Middle Eastern catering in the Fraser Valley means grill items, mezze dips and salads instead of a Western buffet. Here is how to plan yours with Salma's Kitchen.
Read more →July 19, 2026
How much food per person to plan for catering: roughly half a pound to a pound of total food per guest for a buffet, plus mezze math for 25, 50 and 100 people.
Read more →July 18, 2026
A calm guide to catering a celebration of life or memorial reception in the Fraser Valley: food, numbers, halls and dietary needs when time is short.
Read more →July 17, 2026
Drop off catering means we deliver the food ready to serve and you handle the rest. Full service adds setup and staff. Here is how to tell which one fits your event.
Read more →July 16, 2026
Office lunch catering in Abbotsford and the Fraser Valley, drop off Middle Eastern platters that beat pizza and sandwich trays for a working team lunch.
Read more →July 15, 2026
Baba ganoush vs hummus vs muhammara, the plain difference in what they are made of, how they taste and which dip to order first, from Salma's Kitchen.
Read more →July 14, 2026
Tabouli vs fattoush vs Armenian salad, explained plainly. What each one is, the herbs and sumac that set them apart, and which to order with grilled meat.
Read more →July 13, 2026
Mezze is a spread of small shared dishes that arrive to the centre of the table. Here is what mezze is and how many dishes to order for your group.
Read more →July 12, 2026
Everything we cook at Salma's Kitchen, from kabab and shish tawook to kibbe, tabouli and half-kilo dips. Here is what we are known for in the Fraser Valley.
Read more →July 11, 2026
The after-church Sunday lunch is where Salma's Kitchen really began: a table crowded with relatives, and never enough chairs.
Read more →July 10, 2026
Kibbe is a Middle Eastern classic of ground beef, bulgur wheat, onions and spices. Here is what kibbe is, how we make ours, and why it is the signature dish at Salma's Kitchen.
Read more →July 9, 2026
Shish tawook is marinated grilled chicken; kabab is seasoned grilled beef. Here is the difference between the two, and how to pick the right one at Salma's Kitchen.
Read more →July 8, 2026
Toshka is a Syrian grilled sandwich, crispy on the outside with warm spiced minced meat inside. Here is what toshka is and how we make it at Salma's Kitchen.
Read more →July 7, 2026
Muhammara is a roasted red pepper dip made with pomegranate molasses, savoury, tangy and a little sweet. Here is what muhammara is and how to serve it, from Salma's Kitchen.
Read more →July 6, 2026
Sujuk is a dry, spiced beef sausage central to Armenian cooking. Here is what sujuk is and how we serve it as a grilled sandwich at Salma's Kitchen.
Read more →July 5, 2026
A guide to the drinks at Salma's Kitchen: creamy ayran, deep-red hibiscus tea, and fresh mint lemonada. Here is what each one is and what to pair it with.
Read more →July 4, 2026
Good food starts long before the grill. Here's why we buy from local Abbotsford and Fraser Valley farms, and why it matters to us.
Read more →