Turkey meatball, sundried tomato paste, caramelized onion, grated parmesan, and mixed greens, on housemade challah.

MEATBALL SANDWICH

Coca – Cola

Iced cappuchino

Matcha

Latte

Cappuchino

Cortado

Macchiato

Espresso

Housemade granola, greek yogurt, fresh fruit, topped with honey.

GRANOLA BOWL

sundried tomato, labane za'atar, and olive oil.

JERUSALEM BAGEL PLATTER

SMOKED SALMON

Avocado, pesto spread, pickled onion, and crumbled feta, on housemade classic sourdough bread.

AVOCADO TOAST

NOT SO CLASSIC BREAKFAST SANDWICH

Slow cooked chicken thigh with dried apricot, dried plum, dried raisins, garlic aioli, pickled onion, and mixed greens, on housemade challah.

DRIED FRUIT CHICKEN THIGH SANDWICH

Crispy schnitzel, fried eggplant, housemade matbucha, pickles, and hummus, on housemade challah.

CRISPY SCHNITZEL SANDWICH

Asaro's tuna salad, radish, provolone cheese, challah bread.

TUNA SALAD SANDWICH

Chopped tomato, cucumber, red onion, radish, chickpeas and parsley, drizzle of lemon olive oil dressing, topped with labane delights over a bed of mixed greens.

MEDITERRANEAN

Grilled chicken, beets, roasted zucchini, roasted sweet potato, walnuts, crumbled feta, kale, and mixed greens, drizzled with date vinaigrette.

BEET SALAD

Fresh mixed greens, red onion, kalamata olives, cherry tomatoes, cucumber, shaved feta, drizzled with lemon vinaigrette dressing.

GREEK SALAD

In a large bowl, combine the fresh breadcrumbs and milk; let soak 2 minutes. Add the ground turkey, egg, 1/2 cup grated parmesan, minced garlic, chopped parsley, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking so meatballs stay tender.

Prepare meatball mixture

Portion mixture into 12 evenly sized meatballs (about 1.5 inches / 2 tablespoons each). Roll gently between your palms to form compact balls and set on a tray.

Form meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. When shimmering, add meatballs in a single layer (work in batches if needed). Brown on all sides, turning carefully, about 6–8 minutes total until golden and cooked through (internal temperature 165°F / 74°C). Remove to a plate and keep warm.

Cook meatballs

Place the drained sundried tomatoes, 2 tablespoons tomato paste, 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon honey (or sugar), 2 tablespoons warm water, 1/4 teaspoon salt and a pinch of black pepper in a small food processor or blender. Pulse until a smooth, spreadable paste forms. Adjust consistency with an extra teaspoon of water if too thick. Taste and adjust salt or vinegar as needed.

Make sundried tomato paste

If you prefer the meatballs slightly sauced, return the browned meatballs to the skillet, add 2–3 tablespoons of the sundried tomato paste and 2 tablespoons water, stir gently to coat, and simmer 2–3 minutes until heated through. Otherwise serve paste as a spread on the bread and keep meatballs separate.

Warm with meatballs (optional)

Heat 1 tablespoon butter or olive oil in a medium skillet over medium-low heat. Add the thinly sliced onion and 1/4 teaspoon salt. Cook slowly, stirring every few minutes, until softened and deeply golden brown, about 20–25 minutes. If onions begin to stick, add up to 1 tablespoon water and scrape browned bits. Stir in 1/2 teaspoon sugar in the last 5 minutes if you want a sweeter, faster caramelization. Remove from heat and keep warm.

Cook onions

Slice the challah horizontally. If desired, spread a thin layer of butter on cut sides and toast in a skillet or under broiler until lightly golden, about 1–2 minutes per side.

Prepare challah

Spread about 1 tablespoon of the sundried tomato paste evenly on the bottom half of each toasted challah piece (reserve any extra for another use).

Spread sundried tomato

Place 3 warm turkey meatballs per sandwich on top of the sundried tomato spread. Spoon 1–2 tablespoons caramelized onions over the meatballs. Sprinkle about 1 tablespoon grated parmesan over the onions and meatballs.

Layer meatballs and toppings

Top with a small handful (about 1/2 cup) mixed greens per sandwich. Close with the challah top, press gently. Trim if desired and serve immediately.

Add greens and finish

Serve with extra sundried tomato paste on the side, a simple pickle or chips, and a lemon wedge to brighten the greens if desired.

Serving suggestion

lean ground turkey

fresh breadcrumbs

milk

large egg

parmesan cheese, grated

garlic, minced

fresh parsley, chopped

dried oregano

salt

black pepper

olive oil (for frying)

oil-packed sundried tomatoes, drained

tomato paste

olive oil

red wine vinegar

honey or sugar

warm water

yellow onion, thinly sliced

unsalted butter or olive oil

sugar (optional, to speed caramelization)

water (if needed)

housemade challah loaf or challah rolls

mixed salad greens (arugula, baby spinach or spring mix)

parmesan, finely grated (for finishing)

butter (optional, for toasting bread)

Combine 1 cup water, 1 cup white sugar and 1/4 cup brown sugar in a small saucepan over medium heat. Stir until sugars dissolve and mixture comes to a gentle simmer. Do not boil aggressively; maintain a low simmer for 4–5 minutes to thicken slightly.

Make simple base

Reduce heat to low. Add the lemon zest, orange zest, 1 tablespoon caramel color or syrup, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1/8 tsp ground coriander and 1/4 tsp dried lavender. Stir and simmer gently for 2 minutes to let the citrus oils and spices infuse.

Add flavorings

Remove from heat and stir in 1/2 teaspoon vanilla extract, 1 teaspoon citric acid, 1/2 teaspoon mild vinegar (or another 1/2 tsp citric acid if you prefer), and 1/4 tsp caffeine powder or 1 tablespoon very strong brewed coffee (if using). Taste carefully — syrup should be sweet with a bright acidic note and warm spice undertones. If too sweet, add up to 1/4 tsp additional citric acid; if too tart, add a teaspoon sugar while still warm to dissolve.

Finish syrup

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar to remove zest, spice bits and lavender. Let cool to room temperature, then refrigerate until thoroughly chilled. Syrup will keep refrigerated for up to 2 weeks.

Strain and cool

Measure and mix: For a standard strength cola, combine 1 part cola syrup to 4 parts chilled carbonated water. Example: in a tall glass with ice, add 2 ounces (about 1/4 cup) chilled syrup and 8 ounces (1 cup) chilled carbonated water. Stir gently to combine so carbonation is preserved.

Garnish and adjust: Taste and adjust sweetness/acidity to your preference by adding more syrup (sweeter/stronger) or more carbonated water (lighter). Garnish with a lemon or lime wedge if desired. Serve immediately while fizzy.

Yield and storage: The recipe yields about 1 1/2 cups cola syrup, enough to make approximately 6 servings (with 1:4 dilution). Store leftover syrup refrigerated up to 2 weeks; mix with carbonated water as needed.

Water

White granulated sugar

Brown sugar (light or dark)

Caramel color (homemade from sugar) or store-bought caramel syrup

Fresh lemon zest

Fresh orange zest

Ground cinnamon

Ground nutmeg

Ground coriander

Dried lavender (or a pinch of dried orange peel as alternative)

Vanilla extract

Citric acid

Phosphoric acid substitute: vinegar (mild) or additional citric acid (optional)

Caffeine (optional powdered or brewed strong coffee for small amount)

Chilled carbonated water (seltzer or club soda)

Ice cubes

Lemon or lime wedge (optional garnish)

Grind espresso beans to a fine consistency (about 18–20 seconds on a typical grinder). Brew two single-shot espressos (approx. 60 ml total) using an espresso machine, Moka pot, or an Aeropress set up for espresso-style extraction. Aim for a strong, concentrated shot. Pour espresso into a heatproof vessel and allow to cool slightly (1–2 minutes).

Prepare espresso

If you prefer less heat transfer to the ice, place the brewed espresso in the refrigerator or an ice bath for 5 minutes until cool but not diluted.

If you have a steam wand: steam 1 cup whole milk until it reaches 55–60°C (130–140°F) and you have velvety microfoam. Immediately cool the milk by placing the pitcher in an ice bath for about 30–60 seconds so it becomes cold but remains foamy. If you don't have a steam wand: vigorously shake 1 cup milk in a tightly sealed jar for 30–45 seconds, then place jar in a bowl of ice to cool and set the foam.

Steam or froth milk

For an extra cold cappuccino foam layer, add 1/4 cup cold milk to a cocktail shaker with a few ice cubes and shake vigorously for 15–20 seconds until frothy. Strain foam off the ice and reserve.

Optional cold froth

If using vanilla syrup, add 1 tablespoon to the brewed espresso now and stir to combine.

Fill a tall glass with 1 cup of ice cubes. Pour the cooled espresso over the ice. Add the chilled steamed milk slowly, holding back the foam with a spoon so most of the liquid pours in first. Spoon the cold foam or shaken milk on top to create a thick foamy layer (typical cappuccino ratio: roughly 1/3 espresso, 1/3 milk, 1/3 foam).

Assemble the iced cappuccino

Dust the foam lightly with cocoa powder or ground cinnamon (about 1/4 tsp) for garnish.

Serve immediately with a straw or long spoon. Stir if desired to combine layers before drinking.

freshly ground espresso beans

hot water (for brewing)

whole milk

cold milk for shaking (optional, for extra froth)

vanilla syrup (optional)

ice cubes

cocoa powder or ground cinnamon (for dusting)

Bring fresh water to about 175°F (80°C). If you don't have a thermometer, heat until just before simmering — small bubbles will form but it should not be boiling.

Heat water

Pour a little of the hot water into the serving cup to warm it, then discard the warming water.

Warm cup

Place 2 tsp (about 4 g) of ceremonial matcha powder into a fine mesh sieve set over a small bowl or the serving cup. Sift to remove clumps — this yields a smoother drink.

Sift matcha

Add 2 tablespoons of the 175°F water to the sifted matcha. Using a bamboo chasen, small whisk, or hand frother, whisk briskly in a W or M motion until the powder is fully dissolved and a fine green foam forms on the surface (about 15–30 seconds). If using a small frother, whisk until smooth with small bubbles.

Make a matcha paste

Steam or heat 6 oz of milk (or milk alternative) to about 140–150°F (60–65°C). If you prefer iced, skip heating and use cold milk with ice. Froth the milk lightly with a steam wand or handheld frother to create small microfoam; for iced matcha, simply shake or stir to combine.

Heat and froth milk

If you want sweetener, add 1 tsp simple syrup (or 1 tsp vanilla syrup) to the warmed milk and stir to dissolve. Adjust to taste.

Sweeten (optional)

Pour the prepared matcha paste into the warmed serving cup. Slowly add the heated/frothed milk over the matcha — hold back foam with a spoon and ladle it on top if you want a layered look. For iced, pour matcha into a glass with ice, then add cold milk and stir gently to combine. Optional: dust a light pinch of matcha powder on top for garnish.

Taste and adjust sweetness if needed. Serve immediately.

water (near-boiling, 175°F / 80°C)

whole milk (or milk alternative: oat, almond, soy)

ceremonial-grade matcha powder

hot water for whisking

simple syrup (1:1 sugar to water) or liquid sweetener of choice

whisk (bamboo chasen) or small frother/mini whisk

fine mesh sieve

serving cup (12 oz or 16 oz)

Run a blank shot (short) through the group head into the portafilter and the serving cup to warm them, then discard the water.

Preheat portafilter and cup

Weigh 18 g of freshly ground espresso into the portafilter basket (for a 12 oz latte). Distribute evenly and tamp with 30 lbs of pressure to create a smooth, level puck.

Dose and tamp

Lock the portafilter into the machine and extract a double shot (about 60 ml) into the warmed cup. Aim for a 25–30 second extraction. If making the 16 oz size, pull a slightly longer shot or use a 20 g dose (adjust milk accordingly).

Extract espresso

Pour 10 oz whole milk into a cold steaming pitcher. If making a 16 oz latte, pour 14 oz total (10 oz + 4 oz optional). Use lower-fat milk if preferred, but texture and sweetness will change.

Pour milk into pitcher

Open the steam wand briefly to blow out any condensation and then position just below the milk surface.

Purge steam wand

Submerge the steam tip just below the surface and introduce air for 3–5 seconds to create microfoam (a hissing sound). Then fully submerge the tip and continue steaming to raise milk temperature to 60–65°C (140–149°F). The milk should be velvety with fine microfoam and a glossy appearance.

Stretch and texture milk

Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam into a smooth texture suitable for pouring.

Polish milk

Hold the cup with the espresso at a slight angle. Pour the steamed milk in steadily, starting from about 3–4 inches above to sink the milk, then lower the pitcher and increase speed to allow the foam to come forward and create a thin layer of latte art if desired. Aim for a 1/4–1/2 inch foam layer on top.

Combine espresso and milk

If desired, stir in 1 tablespoon sweetener into the espresso before pouring the milk, or add syrup after combining. Lightly dust with ground cinnamon or cocoa.

Sweeten and garnish (optional)

Serve immediately in a pre-warmed 12 oz cup (use 16 oz cup if prepared larger). Enjoy while hot.

Serve

water (for espresso machine)

optional milk (for 16oz serving)

sweetener (simple syrup, sugar, or flavored syrup)

ground cinnamon or cocoa (for garnish)

Preheat your espresso machine and portafilter by running a blank shot for a few seconds. Grind 18 g of dark roast coffee to a fine espresso grind (should hold shape when compressed).

Preheat and dose

Distribute the ground coffee evenly into the portafilter, tamp with ~30 lbs (13 kg) of pressure to create a level puck. Lock the portafilter into the group head and start the extraction. Aim for a yield of about 36 ml of espresso in 25–30 seconds. If using a manual or stovetop espresso, extract a similar-strength 1–1.5 oz (30–45 ml) shot.

Tamp and brew

Pour 150 ml cold whole milk into a chilled stainless-steel steaming pitcher (use 150–200 ml pitcher so there's room for expansion). Purge the steam wand briefly to remove condensation.

Prepare equipment

Submerge the steam wand tip just below the milk surface and start steaming. Introduce air for 2–4 seconds (you should hear a gentle hissing) to create microfoam, then lower the pitcher so the wand is deeper and continue steaming to heat milk to 60–65°C (140–149°F). The milk should expand slightly and become glossy with very fine, velvety microfoam. If you prefer more foam, use the optional extra 50 ml and introduce more aeration briefly.

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl the milk to break any large bubbles and create a smooth, silky texture.

If you want a sweet cappuccino, add 1 tsp granulated sugar or 1 tsp simple syrup to the hot espresso and stir until dissolved.

Pour the extracted 36 ml espresso into a 150–180 ml cup. Hold back the foam with a spoon and pour the warmed milk into the cup, then spoon or pour about equal parts milk and foam so the final beverage is roughly 1/3 espresso, 1/3 steamed milk, 1/3 milk foam. Aim for a total volume around 150–180 ml.

Dust the top of the milk foam lightly with cocoa powder or cinnamon (about 1 tsp). Serve immediately.

Garnish

freshly ground dark roast coffee (for espresso)

filtered water (for espresso)

milk for adjusting foam (optional)

cocoa powder or cinnamon (for dusting)

granulated sugar or simple syrup (optional)

Preheat the portafilter and cup by running a blank shot or rinsing with hot water. Dose 18 g of finely ground espresso into the portafilter, distribute and tamp evenly. Lock the portafilter into the machine and pull a double shot (about 36 ml) directly into your serving glass. Aim for a 25–30 second extraction from the start of the pump to yield 36 ml; adjust grind if extraction is too fast or slow.

Prepare and pull espresso

Pour 60 ml whole milk into a chilled metal steaming pitcher. Purge the steam wand briefly, then position the wand tip just below the surface of the milk and begin steaming to introduce a small amount of microfoam. Lower the pitcher slightly to submerge the tip once the milk has warmed. Continue steaming until milk reaches 55–60°C (130–140°F) and has a velvety texture with very fine microfoam. If using a handheld frother, heat milk separately to 55–60°C and froth briefly to create light microfoam.

Steam and texture the milk

Tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam into a glossy texture. Let the milk rest 5–10 seconds so any larger bubbles rise and the milk becomes silky.

Settle milk

Hold the glass with the freshly pulled espresso. Pour the steamed milk steadily into the center of the espresso, starting from a slightly higher height to integrate, then lowering the pitcher as the cup fills to place about equal parts milk and espresso. For a classic cortado, aim for roughly a 1:1 ratio; with 36 ml espresso use about 60 ml milk total (including a small allowance for foam). The finished drink should be about 90–120 ml (3–4 oz) with a thin layer of microfoam on top.

Serve immediately while hot. Optionally, present without garnish for a traditional cortado; if desired, dust a pinch of cocoa or cinnamon on the microfoam. Enjoy.

Meatball Sandwich

Coca – Cola

Iced Cappuchino

Matcha

Latte

Cappuchino

Cortado

Macchiato

Espresso

Hot

Granola Bowl

Jerusalem Bagel Platter

Smoked Salmon

Avocado Toast

Not So Classic Breakfast Sandwich

Dried Fruit Chicken Thigh Sandwich

Crispy Schnitzel Sandwich

Tuna Salad Sandwich

Mediterranean

Beet Salad

Greek Salad