Our Famous

Chicken Shawarma

Filled with a special blend of ground beef, rice, and Romanian spices, topped with sour cream.

Stuffed Pepper

Stuffed with a special blend of ground beef, rice, and Romanian spices, topped with sour cream.

Grape Leaves

Mix-N-Match

Cabbage

Chicken

House

Bucharest sauce recipe with chicken and spices

In a large bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and black pepper. Add the chicken thighs and coat them evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Marinate the Chicken

Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, letting excess marinade drip off. Grill or cook the chicken for about 6-7 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let it rest for a few minutes.

Cook the Chicken

Once the chicken has rested, slice it thinly against the grain.

Slice the Chicken

Warm the pita bread and layer the sliced chicken on top. Add sliced tomatoes, cucumbers, and red onions. Drizzle with tahini sauce if desired, and garnish with fresh parsley.

Assemble the Shawarma

Serve immediately while warm, with extra tahini sauce on the side.

Serve

Boneless chicken thighs

Yogurt

Olive oil

Garlic cloves, minced

Ground cumin

Ground paprika

Ground turmeric

Ground coriander

Ground cinnamon

Salt

Black pepper

Pita bread

Tomato, sliced

Cucumber, sliced

Red onion, thinly sliced

Tahini sauce (optional)

Fresh parsley, chopped (for garnish)

In a bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, salt, black pepper, and lemon juice. Add the chicken breast and coat well. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked. Once done, remove from heat and let it rest for a few minutes before slicing.

In a large bowl, combine the chopped parsley, diced tomatoes, diced cucumber, and sliced red onion. Toss with a drizzle of olive oil and a pinch of salt, if desired.

Prepare the Salad

Slice the grilled chicken and serve it over the prepared salad. Warm the pita bread, if desired, and serve on the side.

Chicken breast

Garlic cloves

Paprika

Lemon juice

Fresh parsley, chopped

Tomatoes, diced

Cucumber, diced

Pita bread, for serving

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

Prepare the Peppers

In a large skillet, brown the ground beef over medium heat. Drain excess fat. Add chopped onion and minced garlic to the skillet and sauté until the onion is translucent.

Cook the Filling

Stir in cooked rice, paprika, dried oregano, salt, black pepper, and half of the tomato sauce. Mix until well combined and remove from heat.

Mix the Filling

Spoon the beef and rice mixture into each bell pepper, packing it down gently. Pour the remaining tomato sauce over the stuffed peppers.

Stuff the Peppers

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.

Bake

Remove from the oven and let cool slightly. Serve topped with sour cream and shredded cheese if desired.

Bell Peppers

Ground Beef

Cooked Rice

Onion, chopped

Garlic, minced

Dried Oregano

Black Pepper

Tomato Sauce

Sour Cream

Cheese, shredded (optional)

In a pan, heat a little oil and sauté the chopped onion until translucent. Add minced garlic and cook for an additional minute. Stir in the ground beef and cook until browned. Add the rice, paprika, salt, black pepper, and dill. Mix well and remove from heat.

Prepare the filling

If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until softened. For canned grape leaves, rinse them under cold water to remove excess brine.

Prepare the grape leaves

Place a grape leaf on a flat surface, vein side up. Add a spoonful of the beef and rice mixture at the base of the leaf. Fold the sides over the filling and roll up tightly. Repeat with remaining leaves and filling.

Stuff the grape leaves

Arrange the stuffed grape leaves seam side down in a pot. Pour lemon juice and water or broth over them. Cover and cook on low heat for about 45 minutes, until rice is tender.

Cook the stuffed grape leaves

Transfer the cooked grape leaves to a serving platter and top with sour cream. Enjoy warm!

Grape leaves (canned or fresh)

Ground beef

Rice (uncooked)

Onion (finely chopped)

Garlic (minced)

Dill (fresh or dried)

Sour cream (for topping)

Water or broth (for cooking)

In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Mix well.

Prepare the Base

In another bowl, whisk together milk, eggs, and melted butter until well combined. Add vanilla extract if desired.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.

Combine Mixtures

Choose your flavor additions from the options provided (e.g., cocoa powder, nuts, chocolate chips, fruit, or cinnamon) and fold them gently into the batter.

Add Flavor Options

Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.

Prepare Baking

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy your Mix-N-Match muffins!

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Eggs

Butter, melted

Shred the green cabbage and place it in a large mixing bowl. Grate the carrot and thinly slice the red bell pepper and green onions. Add them to the bowl along with the chopped fresh parsley.

Prepare the Vegetables

In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated with the dressing.

Combine the Salad

Let the salad sit for about 10 minutes to allow the flavors to meld before serving. Enjoy your fresh cabbage salad!

Green cabbage

Carrot

Red bell pepper

Green onions

Fresh parsley

Apple cider vinegar

Honey

In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until they are soft, about 5 minutes.

Prepare the Filling

Add the shredded chicken to the skillet along with the taco seasoning, salt, and black pepper. Stir to combine and heat through for another 3-4 minutes.

On a clean surface, lay out one tortilla. Sprinkle half of the shredded cheese over one half of the tortilla, add a portion of the chicken mixture, and then top with more cheese.

Assemble the Quesadilla

Fold the tortilla over to create a half-moon shape. Repeat with the remaining tortillas and filling.

In the same skillet, cook each quesadilla over medium heat for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted.

Cook the Quesadillas

Remove from the skillet and let cool for a minute before slicing into wedges.

Serve warm with sour cream and salsa on the side.

Chicken breast, cooked and shredded

Flour tortillas

Shredded cheese (cheddar or Mexican blend)

Bell pepper, diced

Onion, diced

Taco seasoning

Sour cream

Salsa

In a large salad bowl, add the mixed greens, cherry tomatoes, cucumber, red onion, carrot, and avocado.

Sprinkle the crumbled feta cheese over the top of the salad.

Add Cheese

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

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