Mojito

Crispy falafel served with hummus and salad.

Falafel Platter

Smoked eggplant mixed with tahini, olive oil, and lemon juice.

Baba Ganoush

Traditional Moroccan mint tea served hot.

Mint Tea

Ground lamb mixed with spices and grilled on skewers.

Lamb Kofta

A Moroccan-inspired stew made with seasonal vegetables and spices.

Vegetable Tagine

Grilled skewers of marinated meat served with rice and vegetables.

Kebabs

Grilled marinated beef skewers served with rice and vegetables.

Beef Kebabs

Marinated chicken or beef, slow-cooked and served with garlic sauce and pita.

Shawarma

A fresh salad made with finely chopped parsley, tomatoes, mint, onion, and soaked bulgur, dressed with olive oil and lemon juice.

Tabbouleh

Grilled lamb skewers served with rice and salad.

Lamb Kebabs

Mint Lemonade

Lemonade

Fried chickpea balls served with tahini sauce.

Falafel

Creamy rice pudding flavored with cinnamon.

Rice Pudding

Grilled lamb skewers served with rice and grilled vegetables.

Lamb Kabob

Marinated chicken cooked on a vertical rotisserie served with garlic sauce and pita.

Chicken Shawarma

Smoky eggplant dip blended with tahini and olive oil.

Baba Ghanoush

Layers of filo pastry filled with nuts and honey.

Baklava

Skewered lamb marinated and grilled to perfection.

Lamb Kebab

Marinated chicken served with rice and salad.

Chicken Shawarma Plate

Roasted eggplant blended with tahini, lemon juice, and garlic.

Baba Ghanouj

Blended chickpeas with tahini, lemon juice, and garlic.

Hummus

Strong and aromatic coffee served in small cups.

Lebanese Coffee

In a sturdy glass, add the fresh mint leaves and granulated sugar. Squeeze the juice of the lime into the glass, then add the lime halves. Use a muddler or the back of a spoon to gently muddle the mint and lime together, releasing the mint oils and mixing with the sugar.

Muddle Mint and Lime

Pour the white rum over the muddled mint and lime mixture.

Add Rum

Stir the mixture to combine the flavors. Fill the glass with ice cubes to your desired level.

Mix and Add Ice

Gently pour club soda over the ice until the glass is full. Stir lightly to combine.

Top with Club Soda

Garnish with a sprig of fresh mint and a lime wedge. Serve immediately and enjoy your refreshing mojito!

Garnish and Serve

Fresh mint leaves

Lime

Granulated sugar

White rum

Club soda

Ice cubes

Soak the dried chickpeas in water overnight. Drain and rinse before using.

Soak Chickpeas

In a food processor, combine soaked chickpeas, garlic, onion, parsley, cumin, coriander, baking powder, salt, and pepper. Blend until a coarse mixture forms.

Blend Ingredients

Shape the mixture into small balls or patties.

Form Balls

Heat oil in a deep pan. Fry the falafel until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Fry Falafel

In a food processor, combine canned chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth, adding more water if needed.

Blend Hummus Ingredients

Chop cucumber and tomato. In a bowl, combine lettuce, cucumber, and tomato. Drizzle with olive oil, lemon juice, and salt. Toss to combine.

Prepare Salad

Dried chickpeas

Garlic cloves

Onion

Fresh parsley

Cumin

Coriander

Baking powder

Salt

Pepper

Oil for frying

Canned chickpeas

Tahini

Lemon juice

Garlic

Olive oil

Water

Cucumber

Tomato

Lettuce

Preheat your grill or oven to 400°F (200°C). Poke holes in the eggplants with a fork and place them on the grill or in the oven. Roast for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.

Prepare the Eggplant

Remove the eggplants from the grill/oven and let them cool slightly. Once cool enough to handle, scoop out the flesh and discard the skin.

Cool and Scoop

In a food processor, combine the roasted eggplant flesh, tahini, olive oil, lemon juice, garlic, salt, and ground cumin. Blend until smooth and creamy.

Taste the baba ganoush and adjust seasoning if needed, adding more salt or lemon juice to your preference.

Adjust Seasoning

Transfer the baba ganoush to a serving bowl, drizzle with more olive oil, and sprinkle paprika and chopped parsley on top. Serve with pita bread or vegetable sticks.

Serve

Eggplant

Garlic clove

Ground cumin

Paprika

In a kettle, bring 4 cups of water to a boil.

Boil Water

Once the water is boiling, remove it from heat and add the green tea leaves. Allow to steep for about 5 minutes.

Steep Tea

Add the fresh mint leaves and sugar to the tea. Stir gently to combine.

Add Mint and Sugar

Cover the kettle and let the tea brew for an additional 5 minutes to infuse the flavors.

Let it Brew

Pour the tea into small glasses, ensuring some of the mint leaves are included. Serve hot.

Green tea leaves

Sugar

In a large bowl, combine the ground lamb, chopped onion, minced garlic, chopped parsley, cumin, coriander, paprika, salt, black pepper, and cinnamon. Mix well until all ingredients are fully combined.

Prepare the Mixture

Divide the mixture into equal portions and shape each portion around a skewer into a long sausage shape. Make sure the mixture is firmly packed onto the skewer.

Form the Koftas

Preheat your grill or grill pan over medium-high heat. Brush the grill with olive oil to prevent sticking.

Preheat the Grill

Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally until they are browned and cooked through. The internal temperature should reach 70°C (160°F).

Grill the Koftas

Remove the koftas from the grill and let them rest for a few minutes before serving. Enjoy with pita bread, yogurt sauce, or your favorite sides.

ground lamb

onion, finely chopped

garlic, minced

fresh parsley, chopped

ground cumin

ground coriander

paprika

salt

black pepper

cinnamon

olive oil

skewers

In a large pot or tagine, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.

Sauté Vegetables

Stir in the carrots and cook for another 5 minutes, until slightly tender.

Add Root Vegetables

Add the zucchini, bell pepper, and eggplant. Stir and cook for about 5 more minutes, until the vegetables begin to soften.

Incorporate Remaining Vegetables

Stir in the chickpeas, diced tomatoes, vegetable broth, cumin, coriander, cinnamon, paprika, salt, and black pepper.

Combine Spices and Liquids

Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 25-30 minutes, or until the vegetables are tender.

Simmer the Tagine

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Finish and Serve

Onion, chopped

Garlic cloves, minced

Carrots, sliced

Zucchini, chopped

Bell pepper, chopped

Eggplant, cubed

Chickpeas, canned, drained

Diced tomatoes, canned

Vegetable broth

Ground coriander

Ground cinnamon

Black pepper

Fresh parsley, chopped (for garnish)

In a bowl, combine olive oil, minced garlic, lemon juice, cumin, paprika, salt, and black pepper. Add the chicken breast cut into cubes, and mix well. Let it marinate for at least 30 minutes.

Marinate the Chicken

Chop the red and green bell peppers, onion, and your choice of vegetables into bite-sized pieces.

Prepare the Vegetables

Thread the marinated chicken and chopped vegetables onto skewers, alternating between chicken and vegetables.

Assemble the Kebabs

Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Grill the Kebabs

While the kebabs are grilling, cook the rice according to package instructions. Fluff with a fork once done.

Cook the Rice

Remove the kebabs from the grill and serve hot with rice and additional grilled vegetables on the side.

Chicken breast

Red bell pepper

Green bell pepper

Rice

Vegetables (zucchini, mushrooms, etc.)

In a large bowl, combine olive oil, soy sauce, minced garlic, ground black pepper, and salt. Cut the beef sirloin into 1-inch cubes and add to the marinade. Mix well and let it marinate for at least 1 hour in the refrigerator.

Marinate the Beef

While the beef is marinating, chop the onion, bell peppers, and zucchini into chunks suitable for skewering.

Once the beef has marinated, thread the beef and vegetables onto skewers, alternating between beef and vegetables.

Skewer the Ingredients

In a pot, bring vegetable broth or water to a boil. Add the rice, cover, and reduce heat to low. Cook for about 18-20 minutes, or until the rice is tender.

Preheat the grill to medium-high heat. Grill the kebabs for 10-15 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender.

Serve the grilled beef kebabs over a bed of rice, with any remaining vegetables on the side.

beef sirloin

soy sauce

garlic

ground black pepper

onion

bell peppers (mixed colors)

zucchini

rice

vegetable broth or water

In a bowl, combine yogurt, olive oil, minced garlic, lemon juice, cumin, paprika, turmeric, cinnamon, salt, and black pepper. Add chicken or beef, ensuring it's well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Meat

Preheat the oven to 180°C (350°F). Place the marinated meat on a baking tray and cook for 25-30 minutes, or until fully cooked and tender. For extra flavor, you can grill or pan-sear it for a few minutes after baking.

Cook the Meat

While the meat is cooking, prepare the pita bread by warming it up in a skillet or oven. Have garlic sauce and fresh vegetables ready for serving.