Crispy falafel, fresh veggies, all drizzled with a creamy lemon-garlic dill sauce

Falafel Wrap with Garniture

Strained yogurt, hard feta cheese, garlic, chopped dill, fresh mint, chopped, olive oil

Haydari

Stuffed Grape Leaves

Doner Plate

Mixture of bulgur wheat, onions, and ground beef

Kibbeh

Doner Plate 1.5 Portion

A fluffy and fragrant bowl of perfectly steamed rice, ideal as a comforting base for any meal.

Rice

A delightful assortment of five unique appetizer plates, each featuring a variety of flavors and textures to tantalize your taste buds.

5 Types of Appetizer Plate

Crispy falafel, spicy hummus spread, fresh veggies, all drizzled with a creamy lemon-garlic dill sauce

Falafel with Hummus

Doner Over Rice 1.5 Portion

Indulge in our rich and nutty halva, a sweet confection made from ground sesame seeds and honey, perfect for satisfying your sweet tooth.

Halva

Onion, carrot, potatoes, black pepper, red or yellow lentils

Lentil Soup

Wrap 1.5 Portion

Doner Over Rice

Wrap

Gobit

French Fries (LG)

Indulge in our rich and flaky baklava, generously filled with roasted pistachios and sweetened with honey syrup for a delightful treat.

Baklava with Pistachios

Indulge in our Triangle Baklava, a delightful pastry made with layers of flaky phyllo dough, filled with a sweet mixture of nuts and honey, and baked to golden perfection.

Triangle Baklava

Chicken breast, Flour, Chicken broth, Oil, Vermicelli, Black pepper

Chicken Soup

A comforting baked rice pudding, creamy and sweet, with hints of vanilla and a sprinkle of cinnamon, perfect for a cozy dessert.

Baked Rice Pudding

Iskender 1.5 Portion

Burma Kadayif is a delightful pastry made from thin, crispy noodle-like strands layered with chopped nuts and drenched in sweet syrup for a perfect blend of texture and flavor.

Burma Kadayif

Iskender

Place 1 cup of dried chickpeas in a large bowl and cover with plenty of water. Let soak overnight (at least 12 hours). Drain and rinse before using.

Soak Chickpeas

Add the soaked and drained chickpeas to a food processor along with 1 small chopped onion, 3 cloves of garlic, 1/2 cup of chopped fresh parsley, 1/2 cup of chopped fresh cilantro, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 2–3 tbsp flour, salt and pepper to taste. Pulse until the mixture is coarse and holds together when pressed. Do not over-process into a paste.

Make the Falafel Mixture

Scoop about 1–2 tablespoons of the mixture and form into small balls or patties. Heat oil in a deep skillet or saucepan over medium-high heat. Fry the falafel in batches for 3–4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.

Shape and Fry the Falafel

In a blender or food processor, combine 1/2 cup Greek yogurt or tahini, 2 tablespoons lemon juice, 1 tablespoon chopped fresh dill, 1 garlic clove (minced), 1 tablespoon olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Blend the Sauce

Finely shred 1 cup of lettuce, slice 1 medium tomato, and thinly slice 1/4 red onion. Optionally, slice a few cucumber rounds and a small handful of pickles for added crunch.

Chop the Vegetables

Lightly heat 4 large flatbreads or pita wraps in a dry pan or microwave until warm and pliable.

Warm the Flatbreads

Lay out a flatbread and spread a spoonful of the lemon-garlic dill sauce in the center. Add 3–4 falafel balls or patties, then top with shredded lettuce, tomato slices, red onion, and optional cucumbers or pickles. Drizzle with more sauce if desired.

Assemble Each Wrap

Fold up the bottom of the flatbread, then roll tightly into a wrap. Serve immediately while warm with extra sauce on the side.

Fold and Serve

Garlic cloves

Lemon juice

Salt

Black pepper

Olive oil

Fresh dill

Dried chickpeas

Red onion

Parsley

Cilantro

Cumin

Coriander

Baking powder

Flour

Vegetable oil

Tomato, diced

Cucumber, diced

Red onion, thinly sliced

Romaine lettuce, shredded

Pita or wrap bread

Greek yogurt

Tahini

Water

Prepare the Ingredients

In a large mixing bowl, combine the strained yogurt and crumbled feta cheese. Mix until well blended.

Mix the Base

Finely chop the garlic cloves and add them to the yogurt mixture along with the chopped dill and mint.

Add Flavorings

Drizzle the olive oil over the mixture and stir gently to combine all ingredients.

Finish with Olive Oil

Transfer the Haydari to a serving dish and garnish with additional herbs if desired. Enjoy with bread or as a dip!

Serve

Strained yogurt

Hard feta cheese

Fresh dill, chopped

Fresh mint, chopped

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the ground meat, breaking it apart, and cook until browned. Add the rice, parsley, dill, lemon juice, salt, and pepper. Mix well and cook for another 2-3 minutes. Remove from heat and let cool.

Prepare the Filling

If using jarred grape leaves, rinse them under cold water to remove excess brine. Lay a grape leaf flat, vein side up.

Prepare the Grape Leaves

Place about 1-2 tablespoons of the filling at the base of each grape leaf. Fold the sides in and roll tightly from the base to the tip. Repeat until all filling is used.

Stuff the Leaves

In a large pot, layer any leftover grape leaves on the bottom. Place stuffed grape leaves seam side down in a single layer. Drizzle with remaining olive oil and pour in water or broth to cover. Place a plate on top to keep them submerged. Bring to a boil, then reduce heat to low and simmer for 45-60 minutes until rice is cooked.

Cook the Stuffed Grape Leaves

Let the grape leaves cool slightly before serving. Serve with additional lemon wedges and olive oil on the side.

Grape leaves

Ground meat (beef or lamb)

Onion, finely chopped

Fresh parsley, chopped

Water or broth

In a pan, heat olive oil over medium heat. Add the doner meat, season with salt, black pepper, and paprika. Cook for about 10-15 minutes until fully cooked and crispy, stirring occasionally.

Prepare the Doner Meat

While the meat is cooking, prepare the French fries according to package instructions or fry them until golden brown. Drain and season with salt.

Prepare the Fries

Finely slice the onion and chop the tomato into small pieces.

On a serving plate, place the pita bread as the base. Top with cooked doner meat, French fries, chopped onion, and tomato. Drizzle yogurt sauce over the top.

Assemble the Plate

Serve immediately while hot, garnished with additional sauce if desired.

Doner meat (beef or chicken)

French fries

Onion

Tomato

Pita bread

Yogurt sauce

Paprika

In a bowl, soak the bulgur wheat in 2 cups of water for about 30 minutes, or until softened. Drain any excess water.

Prepare Bulgur

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and sauté until translucent. Add the pine nuts and cook until golden brown.

Cook Onions and Pine Nuts

In a mixing bowl, combine the ground beef, sautéed onions and pine nuts, ground cinnamon, allspice, salt, and black pepper. Mix well.

Mix Filling

Add the soaked bulgur wheat to the beef mixture and mix thoroughly until well combined.

Combine with Bulgur

Wet your hands and take a small amount of the mixture to form oval-shaped balls or patties.

Shape Kibbeh

In the skillet, heat the remaining olive oil. Fry the kibbeh on medium heat for about 5-7 minutes on each side or until browned and cooked through.

Cook Kibbeh

Remove from the skillet and drain on paper towels. Serve warm with yogurt or a salad.

Bulgur wheat

Ground beef

Pine nuts

Ground cinnamon

Allspice

Heat the doner meat in a skillet over medium heat until warmed through. Season with salt and black pepper to taste.

Prepare the Doner

Prepare the fries according to package instructions (deep-fry, bake, or air-fry) until golden and crispy.

Cook the Fries

Slice the onion and tomato into thin rings or wedges.

On a large plate, place the pita or flatbread. Layer the doner meat, fries, onion, and tomato on top.

Drizzle garlic sauce and chili sauce over the assembled doner plate.

Add Sauces

Serve immediately while hot and enjoy your Doner Plate!

Fries

Pita bread or flatbread

Garlic sauce

Chili sauce

Place the rice in a fine mesh strainer and rinse it under cold running water until the water runs clear. This removes excess starch and prevents the rice from being too sticky.

Rinse the Rice

In a medium saucepan, combine the rinsed rice, water, salt, and butter or oil.

Combine Ingredients

Bring the mixture to a boil over medium-high heat.

Bring to a Boil

Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 18-20 minutes, or until the rice is tender and the water has been absorbed.

Simmer

Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork and serve.

Fluff and Serve

Long-grain white rice

Butter or oil

Cut the Brie, Cheddar, and Gorgonzola cheeses into bite-sized pieces and arrange them on a serving platter.

Prepare the Cheese

Slice the salami, prosciutto, and chorizo into thin pieces and place them next to the cheese on the platter.

Prepare the Meats

Wash the cherry tomatoes, slice the cucumber and bell pepper, and arrange them on the platter.

Prepare the Vegetables

Scoop the hummus, guacamole, and tzatziki into small bowls and place them on the platter.

Prepare the Dips

Slice the baguette into thin rounds and arrange the mixed crackers on the platter.

Prepare the Crackers and Bread

Serve the appetizer plate at room temperature, allowing guests to enjoy a variety of flavors and textures.

Brie Cheese

Cheddar Cheese

Gorgonzola Cheese

Salami

Prosciutto

Chorizo

Cherry Tomatoes

Cucumber

Bell Pepper

Hummus

Guacamole

Tzatziki

Mixed Crackers

Baguette

Soak chickpeas overnight and drain. In a food processor, combine chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms. Shape into balls or patties.

Prepare Falafel

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

Fry Falafel

In a food processor, blend canned chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water until smooth. Adjust seasoning to taste.

Make Hummus

In a bowl, mix Greek yogurt, lemon juice, minced garlic, dill, and salt until well combined.

Prepare Dill Sauce

Dice cucumber, tomato, and red onion. Set aside.

Chop Fresh Veggies

Serve falafel on a plate with hummus, fresh veggies on the side, and drizzle with lemon-garlic dill sauce.

Falafel Wrap With Garniture