Mint Lemonade

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Tender lamb served in pita with onion, tomato, and tzatziki sauce.

Lamb Gyro

Smoky roasted eggplant spread with tahini and spices.

Baba Ganoush

Soda

Mint Tea

Marinated chicken grilled to perfection, served with a side of rice.

Grilled Chicken

Sweet pastry made of layers of filo filled with chopped nuts and honey.

Baklava

Grilled beef skewers served with rice and salad.

Beef Kebab

Marinated chicken served with garlic sauce and pita.

Chicken Shawarma

Crispy chickpea balls served with tahini sauce.

Falafel

Falafel Platter

Grape leaves stuffed with rice and spices.

Stuffed Grape Leaves

In a small saucepan, combine the fresh mint leaves, sugar, and 1 cup of water. Heat over medium heat until the sugar dissolves and the mixture starts to simmer. Remove from heat and let it cool. Once cooled, strain the mixture to remove the mint leaves.

Prepare the mint syrup

In a large pitcher, combine the freshly squeezed lemon juice and the mint syrup. Add the remaining 3 cups of cold water and stir well.

Mix the lemonade

Fill glasses with ice cubes, pour the mint lemonade over the ice, and garnish with lemon slices and additional mint leaves if desired. Serve chilled.

Serve

Fresh mint leaves

Freshly squeezed lemon juice

Granulated sugar

Cold water

Ice cubes

Lemon slices

Rinse and chop the cherry tomatoes, cucumber, red bell pepper, and red onion into bite-sized pieces.

Prepare the Vegetables

In a large bowl, combine the chopped vegetables with the feta cheese and fresh basil.

Mix the Salad

In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.

Make the Dressing

Pour the dressing over the salad and toss gently to combine all ingredients evenly.

Combine Everything

Serve the salad chilled or at room temperature as a refreshing side dish or light meal.

Cherry Tomatoes

Cucumber

Red Bell Pepper

Red Onion

Feta Cheese

Olive Oil

Red Wine Vinegar

Fresh Basil

Salt

Black Pepper

Prepare the Oven

In a large bowl, whisk together the flour, baking powder, and salt.

Mix Dry Ingredients

In another bowl, cream the butter and sugar together until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, then stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Combine Mixtures

Pour the batter into a greased baking dish.

Pour into Baking Dish

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Allow to cool before slicing and serving.

Cool and Serve

Flour

Sugar

Butter

Eggs

Baking Powder

Vanilla Extract

In a large bowl, combine the olive oil, minced garlic, lemon juice, rosemary, salt, and black pepper. Add the chicken breasts and coat them well. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

In a pot, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and liquid is absorbed.

Cook the Rice

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until they are tender.

Sauté the Vegetables

Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).

Grill the Chicken

Serve the grilled chicken over a bed of rice with sautéed vegetables on the side. Garnish with additional rosemary if desired.

Chicken Breasts

Garlic

Lemon Juice

Rosemary

Mixed Vegetables (Carrots, Peas, Bell Peppers)

Rice

Chicken Broth

In a bowl, mix the olive oil, minced garlic, lemon juice, salt, black pepper, and paprika. Add the chicken breasts and coat them well. Cover and marinate in the refrigerator for at least 30 minutes.

Preheat the Grill

While the chicken is marinating, chop the mixed vegetables into bite-sized pieces. Drizzle with olive oil, salt, and pepper, and toss to coat.

Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until cooked through and juices run clear.

Add the mixed vegetables to the grill and cook for about 5-7 minutes, turning occasionally until they are tender and slightly charred.

Grill the Vegetables

Remove the chicken and vegetables from the grill. Garnish with fresh parsley and serve with your choice of side dishes.

Fresh Parsley

Paprika

Mixed Vegetables (Bell Peppers, Zucchini, Carrots)

In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breast and coat evenly. Let it marinate for at least 15 minutes.

Prepare the Chicken

Heat a skillet over medium-high heat. Add the marinated chicken breast and cook for about 6-7 minutes on each side or until fully cooked through. Remove from skillet and let rest.

Cook the Chicken

In the same skillet, add the mixed vegetables and sauté for 5-7 minutes until tender. Pour in the soy sauce and honey, stirring to combine.

Slice the chicken and serve it over a bed of rice with the sautéed vegetables on the side.

Chicken Breast

Garlic Powder

Mixed Vegetables (like bell peppers, broccoli, and carrots)

Soy Sauce

Honey

Rice (for serving)

On a floured surface, roll out the pizza dough into a 12-inch circle.

Shape the Dough

Spread the pizza sauce evenly over the dough, leaving a small border around the edges.

Add Sauce

Sprinkle the shredded mozzarella cheese over the sauce, then add the pepperoni slices on top.

Add Cheese and Toppings

Drizzle olive oil over the pizza and sprinkle with Italian seasoning and red pepper flakes.

Season

Transfer the pizza to a baking sheet or pizza stone and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, let it cool slightly, then slice and serve hot.

Slice and Serve

Pizza Dough

Pizza Sauce

Shredded Mozzarella Cheese

Pepperoni Slices

Italian Seasoning

Red Pepper Flakes

Preheat the oven to 220°C (428°F). Roll out the pizza dough on a floured surface to your desired thickness and shape.

Prepare the Dough

Spread the tomato sauce evenly over the rolled-out dough. Sprinkle salt and black pepper to taste. Add the mozzarella cheese, followed by pepperoni and sliced bell peppers.

Add Sauce and Toppings

Drizzle olive oil over the top of the pizza and sprinkle oregano. Place the pizza in the preheated oven and bake for 15-20 minutes, or until the crust is golden and the cheese is bubbling.

Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice into wedges and serve.

Let it Cool and Slice

Tomato Sauce

Mozzarella Cheese

Pepperoni

Bell Peppers (sliced)

Oregano

Cut the chicken breast into bite-sized pieces and marinate in soy sauce, garlic, and ginger for at least 30 minutes.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and fully cooked, about 5-7 minutes.

Add bell pepper, broccoli, and carrot to the skillet. Stir-fry for an additional 5 minutes until vegetables are tender-crisp.

Add Vegetables

Serve the chicken and vegetable stir-fry over cooked rice. Garnish with chopped green onions and sesame seeds.

Combine and Serve

Chicken breast

Soy sauce

Garlic, minced

Ginger, grated

Vegetable oil

Bell pepper, sliced

Broccoli florets

Carrot, sliced

Cooked rice

Green onions, chopped

Sesame seeds

In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté Garlic

Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to burst and release their juices.

Add Tomatoes

Add the cooked spaghetti to the skillet and toss to combine with the tomato mixture. Add salt and black pepper to taste.

Combine Spaghetti and Sauce

Remove the skillet from the heat, add fresh basil, and sprinkle with grated Parmesan cheese. Toss gently to combine.

Finish with Basil and Parmesan

Serve the spaghetti hot, garnished with additional basil and Parmesan if desired.

Spaghetti

Olive oil

Garlic cloves

Cherry tomatoes

Fresh basil

Parmesan cheese

Black pepper

In a bowl, mix the minced garlic, ground cumin, ground coriander, dried oregano, salt, black pepper, and olive oil. Rub this mixture all over the lamb shoulder. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Lamb

Preheat your oven to 180°C (350°F). Place the marinated lamb in a roasting pan and roast for about 1.5 to 2 hours, or until the lamb is tender and cooked through. Let it rest for 10 minutes before slicing.

Cook the Lamb

Warm the pita bread in a dry skillet over medium heat for about 1 minute on each side until soft and pliable.

Prepare the Pita

Slice the cooked lamb thinly and place it in the warmed pita bread. Top with sliced tomatoes, red onion, and a generous dollop of tzatziki sauce.

Assemble the Gyro

Fold the pita over the filling and serve immediately. Enjoy your homemade lamb gyro!