The history of Canada Cuisine which has a rich cuisine dates back to the 17th century. The reason can be said due to several cultures interacting for long years with one another.

Furthermore, the fact that indigenous people who were the first cooks of Canada included more than 500 plant species for their meals and they borrowed recipes from one another and adapted them to their cuisine helped enrich the cuisine as well. In later periods, by harmonization of French and English cultures, cooking techniques and ingredients of both cultures improved the food culture. Even today it is possible to see all of these meals in Canada cuisine.

In Quebec, you can taste the best fresh cheese of the world, apart from french fries soaked in gravy and melted cheese. What makes Quebec different from other regions is the fact that 90% of the maple syrup is produced here. Even though this delicious syrup is grueling to extract and takes a long time, some farmers still exhibit the maple syrup they have produced by their own efforts instead of modern technology products.

In Toronto where many cultures live together, it is easy to reach cultural food. If you want to try these tastes, you can visit small restaurants in Chinatown, Koreatown, Greektown, and Little Italy; and try Maso, famous Japanese soup which is gladly consumed in Toronto. Moreover, some of the restaurants in Little Italy have been granted the title to be among the best 100 restaurants of Canada thanks to their quality and services and has become a frequently visited place.



  • Split Pea Soup
  • Butter Tart
  • Canadian Pizza
  • New York Style Montreal Bagels
  • Pouding Chomeur
  • Nanaimo Bars
  • Lobster Rolls
  • Beavertails
  • Pate Chinois (çoban yemeği)
  • Ginger Beef
  • Nanaimo
  • Bars

We must not forget Nanaimo Bars which has become the most famous dessert of Canada. Nanaimo Bars as a Canadian classing which came from Vancouer Island is one of the best desserts of Canada. This dessert which was mentioned in Nanaimo Hospital Cookbook in 1952 was labelled as chocolate square. Later the same recipe is published in Edith Adams’ Cookbook by the name “Nanaimo Bar” as we know it. Wherever you go in Canada today, you can find this delicious dessert everywhere. Even though the price changes from one restaurant to another, the prices are generally not very expensive.

For those who wishes to try this recipe at home, Nanaimo Bars consist of three layers: base with graham cracker crumbs, a custardy middle part and chocolate.


Bottom Layer
1⁄2 cup butter (salted or unsalted, cultured)
1tbsp. white sugar
1tbsp. black sugar
3 tbsp. cacao
1 egg
3⁄4 cups graham wafer crumbs
1 package or 1/2 tbsp vanilla extract
1 cup finely chopped coconut
1⁄2 cup finely chopped almonds

Second Layer
1⁄2 cup butter
2 cups powdered sugar
2 tbsp. cream
1 pack vanilla custard powder

Top Layer
1 package milk chocolate
2 Tbsp. unsalted butter



Bottom Layer
Melt butter, sugar and cacao in a saucepan. And then add eggs. After ingredients are mixed, remove it from the heat and add other materials. Press firmly into an ungreased 8″ x 8″ pan.
Second Layer
Stir cultured butter, cream, powdered sugar, and vanilla custard powder in bowl with a mixer. Spread over bottom layer.
Melt chocolate and butter over low heat. Remove it from the heat and continue stirring. Once cool, pour over second layer and put into the refrigerator.

Editor’s Note: There are Nanaimo Bars recipes made with coffee. If requested, you can make Nanaimo Bars with coffee by adding 1 teaspoons of coffee inside the cream in the second layer. You can serve Nanaimo Bars in square slices with coffee beans on the top.

Enjoy Your Meal & Bon Appétit!