With lentil, butter, lemon, and ground angelica (celery seasoning).

Adasi Stew (Vegetarian)

Enjoy a flavorful Shawarma Sandwich filled with marinated meats, fresh vegetables, and a tangy sauce, all wrapped in a warm pita.

Shawarma Sandwich

Pita, Persian Rice and Grilled Veggies. Your choice of Proteins (10 skewers/servings): Grilled Chicken, Gyro Meat, Shawarma Chicken, Veggie, Falafel, or Koobideh.

Chello Platter 1

Pita, Persian Rice and Grilled Veggies. Your choice of Proteins (20 skewers/servings): Grilled Chicken, Gyro Meat, Shawarma Chicken, Veggie, Falafel, or Koobideh.

Chello Platter 2

Includes 3 pieces of Baklava, 3 Nut Rolls, and 6 Dates.

Dessert Tray

Pita Bread

Rice with Lettuce, Shawarma Chicken, Dolma (grape leaves), and Hummus.

The Mediterranean Bowl

6-Pack Pita Bread

Persian Rice

Mediterranean Salad. Choice of Protein: Grilled Chicken, Gyro Meat, Chicken Shawarma, Veggie, or Falafel.

Salad Box

A comforting bowl of Chicken Tortilla Soup packed with tender chicken, zesty tomatoes, and crispy tortilla strips, perfect for warming your soul.

Chicken Torilla Soup

Layers of Phyllo Dough with Nuts and Honey.

Baklava

Includes 5 Stuffed Dates, 6 Nut Rolls, and 6 Baklava.

Dessert Platter

Gluten-Free Pita Bread

Choice of Protein: Grilled Chicken, Gyro Meat, Chicken Shawarma, Veggie, or Falafel, Parsley, Shirazi Salad, and Tomatoes on Pita Bread.

Sandwich Box

Lettuce with Falafel, Garbanzo Salad, and Shirazi Salad (cucumbers & tomatoes).

Vegan Goddess Bowl

Lettuce, Tomato Wedges, Feta, Kalamata Olives & Pepperoncinis served with Greek Vinaigrette with Feta Cheese & Black Olive Dressing.

Party-Size Mediterranean Salad

A creamy yogurt infused with zesty green chiles, offering a unique blend of tangy and spicy flavors.

Green Chile Yogurt

Mast o Khair

A refreshing garbanzo salad featuring tender chickpeas mixed with crisp vegetables and a zesty dressing.

Garbanzo Salad

Your choice of Proteins (10 skewers/servings): Grilled Chicken, Gyro Meat, Shawarma Chicken, Veggie, Falafel, or Koobideh.

Kabob Platter 1

Your choice of Proteins (20 skewers/servings): Grilled Chicken, Gyro Meat, Shawarma Chicken, Veggie, Falafel, or Koobideh.

Kabob Platter 2

Mediterranean Nut Roll

Enjoy our savory dolmas stuffed with seasoned rice and herbs, accompanied by a zesty dip for a delightful flavor experience.

Dolmas & Dip

Place the lentils in a strainer and rinse under cold running water until the water runs clear. Remove any debris or stones. Set aside to drain.

Rinse the Lentils

Peel and finely dice an onion. If using garlic or other optional vegetables (like carrots or potatoes), peel and chop them as needed.

Prepare Aromatics

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes.

Sauté the Onion

Stir the rinsed lentils into the sautéed onion. Add enough water to cover the lentils by about 2 inches (typically 4–6 cups, depending on the amount of lentils). Bring to a boil.

Add Lentils and Water

Reduce the heat to low, cover the pot partially with a lid, and simmer until the lentils are tender and the stew has thickened, about 30–40 minutes. Stir occasionally and add more water as needed.

Simmer the Stew

Stir in salt to taste, ground angelica (or ground dried celery seasoning), and freshly squeezed lemon juice. Cook for an additional 5 minutes to let the flavors meld.

Season the Stew

Taste the stew and adjust seasoning as needed—add more lemon juice for acidity or ground angelica for herbal depth.

Adjust Seasoning

Ladle the Adasi stew into bowls and serve hot. It pairs well with warm bread or rice.

Serve

Lentils

Water

Salt

Butter

Onion, finely chopped

Garlic, minced

Lemon juice

Ground angelica (or celery seed)

Black pepper

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

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes per side, or until fully cooked and nicely charred. Let it rest for a few minutes before slicing.

Cook the Chicken

Warm the pita bread or flatbreads slightly. Place sliced chicken on the bread, then top with fresh vegetables and drizzle with tahini sauce or garlic sauce. Wrap the bread around the filling and serve.

Assemble the Sandwich

Boneless chicken thighs

Olive oil

Garlic cloves, minced

Ground cumin

Ground coriander

Paprika

Ground turmeric

Cinnamon

Pita bread or flatbreads

Fresh vegetables (lettuce, tomato, cucumber)

Tahini sauce or garlic sauce

Rinse basmati rice under cold water until water runs clear. In a large pot, bring water to boil, add salt. Stir in rice and cook covered on low heat for about 18-20 minutes, or until water is absorbed.

Cook the Rice

Dissolve saffron in 2 tablespoons of hot water, then pour over the cooked rice. Fluff with a fork and let it sit covered for 5 minutes.

Flavor with Saffron

Stir in butter until melted and mixed well.

Finish with Butter

Chop bell peppers, zucchini, and red onion into bite-sized pieces. Toss with olive oil, salt, and black pepper.

Prepare the Veggies

Preheat grill to medium-high heat. Thread veggies onto skewers and grill for 10-15 minutes, turning occasionally, until tender and slightly charred.

Grill the Veggies

Choose your protein and grill skewers on medium heat until cooked through, approximately 10-12 minutes, turning occasionally.

Grill the Proteins

On a large platter, arrange the Persian rice, grilled veggies, and pita bread. Place the grilled protein skewers on top or on the side. Serve with sauces if desired.

Assemble the Platter

Pita bread

Basmati rice

Saffron threads

Bell peppers (mixed colors)

Zucchini

Red onion

Grilled Chicken

Gyro Meat

Shawarma Chicken

Veggie Skewers

Falafel

Koobideh

Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.

Rinse and Soak the Rice

In a large pot, bring 4 cups of water to a boil. Add soaked rice, salt, and saffron (if using). Reduce heat, cover, and simmer for 15-20 minutes until rice is tender.

Once cooked, remove from heat and let sit covered for 10 minutes. Add butter and fluff with a fork.

Fluff the Rice

Slice bell peppers, zucchini, and red onion into bite-sized pieces.

Prepare the Vegetables

In a bowl, toss the vegetables with olive oil, salt, and black pepper. Preheat grill and cook vegetables for 10-15 minutes, turning occasionally until tender and slightly charred.

Marinate and Grill

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread proteins onto skewers.

Prepare Skewers

Preheat the grill and cook the skewers for 10-15 minutes, turning frequently until cooked through.

Grill Proteins

On a large platter, arrange the grilled veggies, cooked rice, and pita bread. Serve with your choice of protein skewers.

Basmati Rice

Saffron (optional)

Bell Peppers (mixed colors)

Red Onion

Olive Oil

Black Pepper

Preheat the oven to 350°F (175°C). In a bowl, combine chopped walnuts, sugar, and cinnamon. Melt the butter and brush a 9x13 inch baking dish with butter. Layer 8 sheets of phyllo dough, brushing each with melted butter. Spread 1/4 of the nut mixture over the phyllo. Repeat layers, finishing with 8 layers of phyllo brushed with butter. Cut into diamond shapes and bake for 45 minutes until golden brown.

Prepare the Baklava

In a saucepan, combine honey, water, and sugar. Bring to a boil and simmer for 10 minutes. Pour over the baked baklava immediately.

Make the Syrup

Preheat the oven to 350°F (175°C). Mix chopped nuts, sugar, and cinnamon in a bowl. Roll out phyllo dough and brush with melted butter. Place a layer of the nut mixture on the phyllo and roll tightly. Brush with more butter and place on a baking sheet. Bake for 30-35 minutes until golden brown.

Prepare the Nut Rolls

Simply wash and serve the pitted dates on the dessert tray.

Prepare the Dates

Phyllo dough

Chopped walnuts

Unsalted butter

Sugar

Ground cinnamon

Honey

Chopped walnuts or pistachios

Pitted dates

In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large bowl, combine the flour and salt. Create a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Mix the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

First Rise

Once risen, punch down the dough and divide it into small equal portions (about 8). Roll each portion into a ball and flatten into discs about 1/4 inch thick.

Shape the Pitas

Cover the discs with a cloth and let them rest for about 30 minutes.

Second Rise

Preheat your oven to 475°F (245°C) and place a baking stone or a baking sheet inside to heat.

Preheat the Oven

Carefully place the discs on the hot baking stone or sheet and bake for 5-7 minutes, or until they puff up and are lightly golden.

Bake the Pitas

Remove the pita from the oven and let them cool on a wire rack. Serve warm or at room temperature.

Cool and Serve

All-purpose flour

Warm water

Active dry yeast

In a medium pot, combine the basmati rice, water, salt, and olive oil. Bring to a boil over medium heat.

Prepare the Rice

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

In a large bowl, layer the shredded lettuce at the bottom. Add a generous serving of the cooked rice on top.

Assemble the Bowl

Place the sliced shawarma chicken over the rice, followed by the dolma and a scoop of hummus.

Add Shawarma Chicken

Sprinkle with black pepper, paprika, and chopped parsley for added flavor and decoration.

Season and Garnish

Serve immediately and enjoy your Mediterranean Bowl!

Lettuce (shredded)

Shawarma chicken (cooked and sliced)

Dolma (grape leaves)

Hummus

Fresh parsley (chopped)

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large bowl, mix together the flour and salt.

Mix Dry Ingredients

Make a well in the center of the flour mixture and add the yeast mixture along with the olive oil. Stir until combined.

Combine Ingredients

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat the oven to 475°F (245°C). Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball and then flatten into a circle about 1/4 inch thick.

Shape Pitas

Place the circles on a floured baking sheet. Cover with a towel and let them rise for another 30 minutes.

Bake the pitas in the preheated oven for 5-7 minutes, or until they puff up and are lightly golden.

Bake

Remove from the oven and let them cool slightly before serving.

Rinse the basmati rice under cold running water until the water runs clear. Soak the rinsed rice in water for at least 30 minutes.

In a small bowl, steep the saffron threads in 2 tablespoons of hot water for about 10 minutes to release their color and flavor.

Prepare Saffron Infusion

In a large pot, bring 4 cups of water to a boil. Add the soaked rice and salt. Stir gently to prevent sticking. Cook uncovered for about 5-7 minutes until the rice is al dente.

Carefully drain the cooked rice in a colander, letting the water drain completely.

Adasi Stew (vegetarian)