AAA RIB EYE

KEFTA

MAKANEK

CHICKEN

SHARING PLATTER

GRILLED OCTOPUS

FRIED KIBBEH

CHEESE ROLLS

FATTOUSH

CRISPY CAULIFLOWER

TABBOULEH

GARLIC LEBNEH

HUMMUS

KIBBEH NAYEH

Pat the rib eye steaks dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic, soy sauce, 1 tbs lemon juice, smoked paprika, black pepper and kosher salt. Rub the mixture all over the steaks on both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours.

marinate

Remove steaks from refrigerator 20 minutes before cooking to come to room temperature. Preheat a heavy cast-iron skillet or grill to high heat. When very hot, sear steaks 3–4 minutes per side for medium-rare (adjust time for thickness). Use tongs to sear edges briefly if there is a fat cap. Internal temp target ~125–130°F (52–54°C) for medium-rare. Transfer to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing against the grain into 1/4" slices.

cook

Prepare potatoes: rinse cut potato sticks under cold water until water runs clear to remove excess starch. Dry thoroughly in a clean towel.

Coat and fry: in a large bowl toss dried potato sticks with flour, cornstarch, 1 tsp salt and 1/2 tsp black pepper until evenly coated. Heat oil in a deep pan or fryer to 175°C (350°F). Fry potatoes in batches for 3–4 minutes until light golden and tender. Remove and drain on paper towels. For extra crispness, increase oil temperature to 190°C (375°F) and return potatoes for a 1–2 minute blast until deeply golden and crisp. Drain and keep warm, seasoning with a pinch more salt if desired.

Preheat a grill pan or outdoor grill to medium-high. Brush tomato halves, onion rings and serrano halves lightly with 1 tbs olive oil and sprinkle 1/2 tsp salt over them.

Grill: place tomatoes cut-side down and onions and serranos on the hot grill. Grill tomatoes 3–4 minutes cut-side down until char marks form and flesh softens. Grill onion rings 2–3 minutes per side until softened and charred at edges. Grill serranos 2–3 minutes until blistered; for less heat remove some seeds before grilling. Remove and set aside.

Warm pitas: brush each pita lightly with butter or olive oil. Warm on the grill or in a skillet over medium heat 1–2 minutes per side until puffed and slightly charred. Keep wrapped in a clean towel to stay soft.

Make toum in a food processor or with a hand blender: place garlic cloves and 1 tsp salt in the processor and pulse to a coarse paste. Add 2 tsp ice water and 1 tbs lemon juice. With the motor running, very slowly drizzle in the 180 ml neutral oil in a thin, steady stream so the mixture emulsifies into a creamy, mayonnaise-like sauce. If it breaks, add a teaspoon of ice water and continue slowly adding oil until it comes together. Taste and adjust salt or lemon. Chill until ready to serve. Makes about 3/4 cup.

Combine diced tomatoes, minced red onion, chopped cilantro, minced jalapeño (or serrano), 1 tbs lemon or lime juice, 1 tsp olive oil and 1/2 tsp salt in a bowl. Stir to combine and let sit 10–15 minutes for flavors to meld. Taste and adjust seasoning.

If using store-bought pickled turnip, drain and pat dry. For quick-pickled: thinly slice raw turnip, pack into a jar and cover with a solution of 1/2 cup white vinegar, 1/2 cup water, 2 tbs sugar and 1 tsp salt. Let sit at least 30 minutes. Drain before plating.

Assemble: place two warmed biwaz pitas on the plate. Fan sliced rested rib eye across the center of each pita or serve steak family-style on a board. Arrange a generous portion of fried batata alongside or on the pita. Add grilled tomato halves, onion rings and blistered serranos around the steak. Spoon salsa and a few dollops of toum on the plate or provide in small bowls. Add pickled turnip as an acidic contrast.

Garnish & serve: scatter chopped parsley or cilantro over the steak and potatoes, add lemon wedges for squeezing, and serve immediately so steak remains warm and potatoes stay crisp.

rib eye steaks, 10–12 oz each, trimmed

olive oil

garlic, minced

soy sauce

lemon juice

smoked paprika

ground black pepper

kosher salt

russet potatoes, peeled and cut into 1/2" sticks

all-purpose flour

cornstarch

salt

black pepper

neutral oil for frying (canola, vegetable)

roma or vine tomatoes, halved

yellow onion, cut into 1/2" rings

serrano peppers, halved lengthwise, seeds optional

olive oil (for brushing)

store-bought pita or biwaz-style flatbread

butter or olive oil for brushing

garlic cloves, peeled

neutral oil (vegetable or canola)

ice water

ripe tomatoes, finely diced

red onion, finely minced

fresh cilantro, chopped

jalapeño or serrano, seeds removed and minced

lemon or lime juice

pickled turnip (store-bought or quick-pickled)

fresh parsley or cilantro, chopped

lemon wedges

Finely chop the yellow onion, parsley, and mint. Mince the garlic. Place the chopped onion in a small bowl and squeeze out excess moisture with your hands or a fine sieve for a few minutes—this helps the kefta bind and prevents excess water while cooking.

Prepare aromatics

In a large bowl, place the ground meat. Add the drained chopped onion, parsley, mint, minced garlic, ground cumin, ground coriander, paprika, cinnamon, salt, black pepper, and baking soda (if using).

Combine meat and seasonings

Pour the tablespoon of ice water over the mixture. Using clean hands, mix the ingredients thoroughly for 2–3 minutes until sticky and well combined. The mixture should hold together when pressed—this is important for shaping. Taste a small pinch by quickly frying a teaspoon to check seasoning and adjust salt or spices if needed.

Add ice water and mix

Divide the mixture into 8 equal portions for small oblong kebabs (about 2 oz / 55 g each) or 4 larger portions for patties. With slightly wet hands, form each portion into a long, compact sausage shape around a metal or soaked wooden skewer (if using). Press firmly so the meat adheres to the skewer and is compact. Alternatively, form into patties for flat grilling.

Shape kefta

For best shape retention, refrigerate the shaped kefta on a tray for 15–30 minutes. This helps them firm up before cooking.

Chill briefly (optional)

Preheat a grill, grill pan, or heavy skillet to medium-high heat and brush with olive oil. If using a grill, oil the grates. Cook skewered kefta 3–4 minutes per side, turning carefully, until well browned and cooked through (internal temp 160°F/71°C for beef/lamb is recommended). For patties, cook 4–5 minutes per side. Avoid pressing down while cooking to keep them juicy.

Cook kefta

Remove cooked kefta from heat and let rest for 3–5 minutes off the grill. Brush with a little olive oil or a squeeze of lemon if desired to keep moist.

Rest

Warm pita or flatbreads briefly on the grill or in a dry skillet for 30–60 seconds per side until pliable and slightly charred.

Assemble: spread a spoonful of yogurt or tzatziki on warm bread, place 1–2 kefta skewers or patties, add sliced tomato and red onion, sprinkle chopped herbs, and finish with a squeeze of lemon.

Serve immediately with extra yogurt and lemon wedges on the side.

ground beef (80/20) or lamb or a mix

finely chopped yellow onion

fresh flat-leaf parsley, finely chopped

fresh mint leaves, finely chopped

ground cumin

ground coriander

sweet paprika

ground cinnamon

freshly ground black pepper

baking soda (optional, for tenderness)

olive oil (for brushing/grilling)

pita bread or flatbreads

plain yogurt or tzatziki

tomato, thinly sliced

red onion, thinly sliced and soaked (optional)

chopped fresh cilantro or parsley (for garnish)

If not already ground, cut lamb shoulder and beef chuck into 1" pieces, chill for 30 minutes, then run through a meat grinder with a medium plate. Keep meat cold to maintain texture.

Prepare Meat

In a large bowl, add the cold ground lamb, ground beef, and chilled chopped fat. Add chopped parsley, mint (if using), minced garlic, toasted pine nuts (if using), salt, black pepper, allspice, cinnamon, nutmeg, and crushed red pepper flakes. Mix thoroughly using your hands or a spatula until spices are evenly distributed.

Combine Ingredients

Add the ice water and continue mixing for 2–3 minutes to develop a slightly sticky, cohesive texture. Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to allow flavors to meld and the mixture to firm up for easier stuffing.

Bind & Rest

Rinse the soaked natural sheep casings thoroughly under running water, flushing both inside and out. Slide water through the casing to remove salt and residue. Keep casings in a bowl of lukewarm water until ready to use.

Prepare Casings

Fit a sausage stuffer or a large-bore funnel attachment to a mixer or handheld stuffer. Thread a length of casing onto the nozzle, leaving a tail of 6–8 inches to tie or twist later. Tie a knot at the far end if desired.

Fit Sausage Stuffer

Fill the stuffer with the chilled sausage mixture. Gently and steadily push the meat into the casing, keeping pressure even to avoid air pockets. Aim for a medium-firm fill — not too tight. Leave short links or one long coil depending on preference. Twist into 3–4" links or leave as coils, using gentle hand pressure to form each link.

Stuff Casings

If you find air pockets, prick them lightly with a sterile needle and press the sausage toward the prick to expel the air. Refrigerate the stuffed sausages uncovered for 30 minutes to let them dry slightly and firm up before cooking.

Remove Air Pockets

Heat a large skillet over medium heat and add 1–2 tablespoons olive oil or butter. When shimmering, add the makanek links in a single layer (do not overcrowd). Cook 4–6 minutes per side, turning gently, until golden brown and an instant-read thermometer reads 160°F (71°C) in the center.

Pan-Fry (Traditional)

Preheat oven to 400°F (200°C). Place sausages on a rimmed baking sheet and roast 15–20 minutes, turning once halfway, until well browned and internal temperature reaches 160°F (71°C).

Alternative: Oven Roast

Transfer cooked makanek to a plate and rest 5 minutes. Sprinkle lightly with sumac or za'atar if desired and serve with lemon wedges to squeeze over the sausages.

Rest & Serve

In a small bowl, combine the plain yogurt, drained grated cucumber, lemon juice, crushed garlic, salt, and olive oil. Stir until smooth and refrigerate until ready to serve alongside the makanek.

Make Yogurt Sauce

lamb shoulder, finely ground

beef chuck, finely ground

sheep fat or lamb fat, chilled and finely chopped

finely chopped fresh parsley

finely chopped fresh mint (optional)

finely minced garlic

ground allspice

ground nutmeg

crushed red pepper flakes

pine nuts, lightly toasted (optional)

natural sheep casings, soaked and rinsed

olive oil or butter (for pan-frying)

lemon wedges (to serve)

sumac or za'atar (optional, for sprinkling)

plain yogurt

finely grated cucumber, drained

crushed garlic

Pat the chicken thighs dry with paper towels. If very large, trim any excess fat but keep skin to crisp during cooking.

Prepare chicken

In a large bowl combine olive oil, plain yogurt, lemon juice, minced garlic, grated ginger, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, and honey. Whisk until smooth.

Make marinade

Add the chicken thighs to the marinade and rub thoroughly so each piece is coated beneath the skin and on top. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for deeper flavor.

Marinate

Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off. This promotes even cooking.

Bring to room temperature

Preheat a large ovenproof skillet or cast-iron pan over medium-high heat. Add vegetable oil and let it shimmer (about 1 minute).

Heat pan

Place the chicken thighs skin-side down in the hot pan without overcrowding. Sear for 6–8 minutes until the skin is deep golden-brown and releases easily from the pan. If using multiple batches, transfer seared pieces to a plate and continue.

Sear chicken

Flip the thighs so they sit skin-side up. Add butter to the pan and pour in the chicken stock (or water) to deglaze, scraping up browned bits from the bottom with a spatula. Spoon a little of the liquid over the chicken to baste.

Flip and deglaze

Transfer the skillet to a preheated oven at 200°C (400°F). Roast for 12–18 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 74°C (165°F). If you don't have a thermometer, ensure juices run clear and the meat is no longer pink near the bone.

Finish in the oven

Remove the pan from the oven and transfer chicken to a cutting board. Tent loosely with foil and rest for 5–8 minutes. Meanwhile, place the skillet back on low heat, simmer the pan juices for 1–2 minutes until slightly reduced, then stir in chopped parsley.

Rest and finish

Spoon the pan sauce over the rested chicken, garnish with additional parsley, and serve with lemon wedges alongside. Serve hot.

Serve

bone-in chicken thighs (skin-on)

garlic cloves (minced)

fresh ginger (grated)

dried oregano

black pepper (freshly ground)

honey

vegetable oil (or other high-heat oil)

unsalted butter

chicken stock or water

fresh parsley (chopped)

lemon wedges (for serving)

If using store-bought hummus and tzatziki, transfer each to small serving bowls. If making quick hummus: blend 1 can ( drained) chickpeas with 2 tbs tahini, 1 tbs lemon juice, 1 garlic clove, 2 tbs olive oil and salt to taste until smooth; adjust with water to reach 1 cup. Chill until ready to serve.

Prepare dips

Place marinated olives in a small bowl and scatter cubed or crumbled feta beside the dips. Arrange roasted red pepper slices next to the cheese.

Preheat oven to 220°C (430°F). Halve any larger baby potatoes so pieces are uniform. Toss potatoes with 2 tbs olive oil, smoked paprika, 1/2 tsp sea salt and 1/4 tsp black pepper. Spread on a baking sheet and roast 25–30 minutes until golden and tender, turning once halfway through.

Roast baby potatoes

If using pre-made mini kofta, grill or pan-fry over medium-high heat for 3–4 minutes per side until browned and cooked through (internal temp 70°C/160°F for mixed meats). Brush with 1 tsp olive oil while cooking to keep moist. If using raw homemade kofta, shape into 8 small skewers and follow the same cooking time, adjusting until cooked through.

Cook kofta

Heat a nonstick skillet or grill pan over medium-high heat. Brush halloumi slices with 1 tsp olive oil and grill 1.5–2 minutes per side until golden and marked. Wrap flatbread in foil and warm in the oven for 5–8 minutes or char briefly in the same grill pan (30–45 seconds per side) until slightly crisp and warmed.

Grill halloumi and warm flatbread

While hot items cook, toss mixed salad leaves with cucumbers and cherry tomatoes in a bowl. Dress lightly with 1 tbs olive oil, a squeeze of lemon and a pinch of salt and pepper to taste.

Pluck mint leaves from stems and have lemon wedges and pomegranate seeds (if using) ready for garnish.

Toast pine nuts in a small dry skillet over medium heat, stirring frequently, 2–3 minutes until fragrant and lightly browned. Set aside to cool. Drain pickled vegetables and place in a small bowl.

Select a large wooden board or platter. Arrange the dips (hummus and tzatziki) in separate small bowls across the platter so guests can reach them easily.

Cluster the roasted baby potatoes, grilled kofta skewers, and halloumi slices in groups around the dips. Place warmed flatbread wedges near the dips for easy dipping.

Add the salad of mixed leaves, cucumber and cherry tomatoes to one side of the board. Scatter marinated olives, roasted red peppers and feta in open spaces to create color contrast.

Sprinkle toasted pine nuts (or chopped almonds) and pomegranate seeds over appropriate areas, tuck lemon wedges and mint sprigs around the platter, and place pickled vegetables in a small bowl on the board.

Finish with a drizzle of 1 tbs extra virgin olive oil over the halloumi and a light grind of black pepper over the whole platter. Provide forks, small plates and napkins and serve immediately.

hummus (store-bought or homemade)

tzatziki

marinated olives (mixed kalamata & green)

feta cheese, cubed or crumbled

roasted red peppers, sliced (jarred)

mini lamb kofta (or beef/chicken), skewered

halloumi cheese, sliced 1/3-inch

garlic & herb flatbread (or naan), cut into wedges

baby potatoes

olive oil (for roasting and brushing)

sea salt

cherry tomatoes, halved

cucumber, sliced into half-moons

mixed salad leaves

fresh mint leaves

lemon, cut into wedges

pomegranate seeds (optional)

toasted pine nuts or chopped almonds

pickled vegetables (e.g., giardiniera or pickled cucumber)

If using frozen octopus, thaw in the refrigerator overnight. Rinse the octopus under cold water, remove any remaining beak or ink sac if present (most purchased octopus are pre-cleaned). Pat dry with paper towels.

Aaa Rib Eye

Kefta

Makanek

Chicken

Sharing Platter

Grilled Octopus

Fried Kibbeh

Cheese Rolls

Fattoush

Crispy Cauliflower

Tabbouleh

Garlic Lebneh

Hummus

Kibbeh Nayeh