Half Tray of Hummus for 35 People

Large Tray of Hummus for 100 People to 140 People

32 Ounce Garlic Sauce

Served with seasonal vegetables and mashed potatoes.

Grilled Chicken

Half Tray of Fattoush for 10 People

Chicken Shawarma

Tender lamb served in pita bread with tzatziki sauce.

Lamb Gyro

Lamb Kebab

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Spicy chicken wings served with blue cheese dressing.

Chicken Wings

Crispy rolls filled with vegetables and served with sweet chili sauce.

Spring Rolls

Soft tortillas filled with seasoned beef, topped with fresh cilantro and onions.

Beef Tacos

A mix of seasonal vegetables stir-fried in a savory sauce.

Vegetable Stir Fry

Grilled skewers of meat served with flatbread.

Kebab Skewers

Romaine lettuce, croutons, and Caesar dressing.

Caesar Salad

Creamy cheesecake served with a berry compote.

Cheesecake

Rich chocolate cake with a molten center.

Chocolate Lava Cake

Pasta tossed with fresh vegetables in a light garlic sauce.

Pasta Primavera

Grilled bread topped with fresh tomatoes and basil.

Bruschetta

Grilled vegetables served with pita bread.

Vegetable Kebabs

Marinated chicken served with rice and salad.

Shawarma Platter

32 Ounce of Lebanese Salad

Large Tray of Lebanese for 60 People

Half Tray of Lebanese Salad for 12 People

Open the cans of chickpeas and drain them. Rinse the chickpeas under cold water to remove excess salt and preservatives.

Rinse Chickpeas

In a food processor, combine the rinsed chickpeas, tahini, olive oil, lemon juice, garlic cloves, ground cumin, salt, and water. Blend until smooth and creamy.

Blend Ingredients

If the hummus is too thick, add more water, one tablespoon at a time, until the desired consistency is reached. Taste and adjust seasoning if necessary.

Adjust Consistency

Scoop the hummus into a large serving tray or bowl, smoothing the top with a spatula.

Transfer to Serving Tray

Sprinkle paprika over the hummus and drizzle with olive oil. Top with chopped parsley for added color and flavor.

Garnish

Serve the hummus with pita bread, vegetable sticks, or chips. Enjoy with 35 people!

Serve

Canned Chickpeas

Tahini

Olive Oil

Fresh Lemon Juice

Garlic Cloves

Ground Cumin

Salt

Water

Paprika

Chopped Fresh Parsley

Olive Oil (for drizzling)

Drain and rinse the canned chickpeas under cold water to remove excess sodium and preservatives. Set aside.

Chickpeas Preparation

Peel and crush the garlic cloves. If desired, you can sauté them lightly in olive oil to soften the flavor.

Garlic Prep

In a large food processor, combine the rinsed chickpeas, tahini, crushed garlic, lemon juice, olive oil, ground cumin, salt, and water.

Blending Ingredients

Process the mixture on high speed until smooth, scraping down the sides of the bowl as necessary. If the hummus is too thick, add additional water, one tablespoon at a time, until desired consistency is reached.

Processing

Transfer the hummus to a large serving tray or bowl. Use a spoon to create a swirl on the surface.

Presentation

Drizzle the top with olive oil, sprinkle paprika and chopped fresh parsley over the hummus for color and flavor.

Garnishing

Serve the hummus with pita bread, vegetable sticks, or crackers. This recipe serves approximately 100 to 140 people.

Serving Size

Garlic

Lemon Juice

Peel and mince the garlic cloves. Set aside.

Prepare Garlic

Gather all the base and flavoring ingredients needed for the sauce.

Measure Ingredients

In a large saucepan, heat 2 cups of olive oil over medium heat until it shimmers.

Heat Olive Oil

Add the minced garlic to the hot oil and sauté for about 5 minutes, stirring frequently, until the garlic turns golden brown and fragrant.

Add Garlic

Pour in 1 cup of water and bring the mixture to a simmer.

Add Water

Stir in 2 tsp of salt, 1 tsp of black pepper, and 1 tsp of red pepper flakes. Mix well.

Season the Sauce

Once the sauce is simmering, add 1 cup of fresh lemon juice and 1 cup of chopped parsley. Stir to combine and let simmer for an additional 5 minutes.

Incorporate Lemon Juice and Parsley

Remove the saucepan from heat and allow the garlic sauce to cool to room temperature. Once cooled, transfer the sauce to a clean, airtight container.

Cool and Store

Store the garlic sauce in the refrigerator for up to 2 weeks.

Refrigerate

Olive oil

Garlic cloves, minced

Black pepper

Red pepper flakes

Fresh lemon juice

Fresh parsley, chopped

In a small bowl, mix olive oil, minced garlic, lemon juice, salt, black pepper, and dried oregano.

Prepare Marinade

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and ensure it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.

Marinate Chicken

Preheat Grill

Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill Chicken

Wash and slice the zucchini and bell pepper into strips. Peel and slice the carrots.

Prepare Vegetables

In a bowl, toss the vegetables with olive oil, salt, and black pepper.

Toss and Season

Place the seasoned vegetables on the grill for about 5-7 minutes, turning occasionally until they are tender and have grill marks.

Grill Vegetables

Peel the potatoes and cut them into quarters. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.

Boil Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash Potatoes

Chicken breasts

Lemon juice

Dried oregano

Zucchini

Bell pepper

Carrot

Potatoes

Butter

Milk

Wash and dry the Romaine lettuce thoroughly. Tear it into bite-sized pieces and place it in a large mixing bowl.

Prepare the Vegetables

Halve the cherry tomatoes and add them to the bowl. Peel the cucumber, slice it in half lengthwise, and then cut it into half-moons before adding it to the bowl.

Add Tomatoes and Cucumbers

Thinly slice the radishes and chop the green onions. Add both to the mixing bowl.

Prepare Radishes and Onions

Roughly chop the parsley and mint leaves. Add them to the salad mixture for freshness.

Add Herbs

Cut the pita bread into triangles. Toast them in a dry skillet or oven until they're crispy and golden brown.

Prepare Pita Bread

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground sumac, salt, and black pepper until well combined.

Combine Dressing Ingredients

Pour the dressing over the salad ingredients in the mixing bowl. Toss gently to ensure all ingredients are well-coated with the dressing.

Toss the Salad

Just before serving, add the toasted pita chips to the salad and give it one final toss.

Add Pita Chips

Transfer the fattoush salad to a serving platter and enjoy chilled or at room temperature.

Romaine lettuce

Cherry tomatoes

Cucumber

Radishes

Green onions

Fresh parsley

Fresh mint leaves

Pita bread

Ground sumac

In a large bowl, combine minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, olive oil, lemon juice, salt, and black pepper. Mix well to form a marinade.

Prepare the Marinade

Add the boneless chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for better flavor.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 75°C (165°F).

Cook the Chicken

Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing.

Rest the Chicken

Rinse 1 cup of long-grain rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1 tsp of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes until the rice is tender and water is absorbed.

Cook the Rice

Remove the saucepan from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

Fluff the Rice

Slice the rested chicken and serve it over a bed of fluffy rice. Garnish with chopped parsley, sliced cucumber, sliced tomatoes, and a drizzle of tahini sauce to taste.

Plate the Dish

boneless chicken thighs

garlic cloves, minced

ground cumin

ground coriander

ground paprika

ground turmeric

ground cinnamon

olive oil

lemon juice

salt

black pepper

long-grain rice

water

fresh parsley, chopped

sliced cucumber

sliced tomatoes

tahini sauce

In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well to create a marinade.

Cut the lamb shoulder into chunks and add to the marinade. Toss to coat the lamb thoroughly. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.

Marinate the Lamb

Preheat your grill or oven to high heat. If grilling, thread lamb pieces onto skewers. Grill for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness. If using an oven, place lamb on a baking sheet and roast for about 20-25 minutes, until cooked through. Let rest for 5 minutes.

Cook the Lamb

While the lamb is resting, warm the pita bread in a dry skillet over medium heat for about 1-2 minutes on each side, or until soft and pliable.

Prepare the Pita

Slice the cooked lamb into thin strips. Place a generous amount of sliced lamb in the center of each pita bread. Top with diced tomatoes, sliced red onions, diced cucumbers, and a generous dollop of tzatziki sauce.

Half Tray Of Hummus For 35 People

Large Tray Of Hummus For 100 People To 140 People