Traditional coffee brewed with aromatic spices.

Arabic Coffee

Lentils Soup

Roasted beef meatballs, a fragrant tomato sauce, and a lemony, green tabbouleh.

Sakarya Bowl

Tender chicken wrapped in a soft flatbread with fresh vegetables.

Chicken Shawarma Wrap

Curried chicken, rice, peas, carrots, and almonds sliced whisper thin.

Baghdad Bowl

A sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey.

Baklava

Gather all the ingredients and ensure the Arabic coffee is finely ground.

Prepare the Ingredients

In a small pot, bring the water to a boil over medium heat.

Boil Water

Once the water is boiling, add the finely ground Arabic coffee, crushed cardamom pods, and cloves (if using). Stir well.

Add Coffee and Spices

Reduce the heat and let the mixture simmer for about 10 minutes, allowing the flavors to meld.

Simmer

After simmering, strain the coffee into small cups, discarding the grounds. Add sugar to taste if desired.

Strain and Serve

Arabic coffee (finely ground)

Water

Cardamom pods (crushed)

Cloves (optional)

Sugar (optional)

Rinse the lentils under cold water and set aside. Dice the carrots, celery, and onion. Mince the garlic.

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté the Vegetables

Stir in the minced garlic, ground cumin, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.

Add Garlic and Spices

Add the rinsed lentils, canned diced tomatoes, vegetable broth, and bay leaf to the pot. Stir to combine.

Combine Lentils and Broth

Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 30-35 minutes, or until the lentils are tender.

Simmer the Soup

Remove the bay leaf. Stir in the chopped fresh parsley before serving. Adjust seasoning if necessary. Enjoy your hearty lentil soup!

Finish and Serve

Lentils

Vegetable broth

Carrot, diced

Celery, diced

Onion, chopped

Garlic, minced

Canned diced tomatoes

Olive oil

Ground cumin

Bay leaf

Salt

Black pepper

Fresh parsley, chopped

In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated onion, salt, and black pepper. Mix well until all ingredients are combined.

Prepare the Meatballs

Form the mixture into small meatballs, about 1 inch in diameter.

Shape the Meatballs

In a skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs and set aside.

Cook the Meatballs

In the same skillet, add crushed tomatoes and dried oregano. Bring to a simmer and let cook for 5 minutes. Return the meatballs to the skillet, cover, and simmer for an additional 10-15 minutes.

Make the Tomato Sauce

While the meatballs are cooking, prepare the tabbouleh. In a bowl, combine bulgar wheat with boiling water and let it sit for about 15 minutes until tender. Drain excess water if necessary.

Prepare the Tabbouleh

Add chopped parsley, mint, diced cucumber, diced tomato, lemon juice, and salt to the bulgar wheat. Mix well.

Mix the Tabbouleh

To serve, place a portion of tabbouleh in a bowl, top with meatballs and tomato sauce. Garnish with additional parsley if desired.

Serve

Ground beef

Breadcrumbs

Onion, grated

Canned crushed tomatoes

Dried oregano

Lemon juice

Parsley, chopped

Cucumber, diced

Tomato, diced

Bulgar wheat

Mint leaves, chopped

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

Marinate the Chicken

Preheat a grill or skillet over medium heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the heat and let it rest for 5 minutes before slicing.

Cook the Chicken

While the chicken is resting, prepare your flatbreads and fresh vegetables. You can use lettuce, tomatoes, cucumbers, and any other favorite vegetables.

Prepare the Wrap

Slice the cooked chicken and place it on the flatbread. Top with fresh vegetables and any additional sauces (like tahini or garlic sauce). Roll the flatbread tightly around the filling.

Assemble the Wrap

Chicken thighs, boneless and skinless

Ground paprika

Ground turmeric

Ground coriander

Cinnamon

In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, and reduce heat to low. Cook for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let sit covered for 5 minutes.

Cook the Rice

In a large skillet, heat the olive oil over medium heat. Add the curried chicken and cook until heated through, about 5-7 minutes.

Prepare the Curried Chicken

Stir in the carrots and peas, cooking for an additional 3-4 minutes until the vegetables are tender.

Add Vegetables

Pour in the coconut milk and add the curry powder, salt, and black pepper. Stir well to combine and let simmer for 5 minutes.

Combine Ingredients

In a serving bowl, layer the cooked rice at the bottom. Top with the curried chicken mixture, and sprinkle sliced almonds and fresh cilantro on top for garnish.

Assemble the Bowl

Curried chicken

Rice (Basmati or Jasmine)

Frozen peas

Carrots (sliced thin)

Sliced almonds

Coconut milk

Curry powder

Fresh cilantro (for garnish)

In a bowl, combine the chopped walnuts, chopped pistachios, granulated sugar, and ground cinnamon. Mix well and set aside.

Prepare the Nut Filling

Preheat your oven to 350°F (175°C). Melt the unsalted butter in a saucepan. Lay out one sheet of filo pastry in a greased 9x13 inch baking dish and brush with melted butter. Repeat this process, layering 8-10 sheets of filo, brushing each with butter.

Prepare the Filo Pastry

Spread a layer of the nut filling evenly over the filo layers. Continue layering with 4 more sheets of filo, brushing each with butter, followed by another layer of the nut filling. Repeat until all the nut filling is used, finishing with a top layer of 8-10 sheets of buttered filo.

Add Nut Filling

Using a sharp knife, cut the baklava into diamond or square shapes, cutting through all the layers.

Cut the Baklava

Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crisp.

Bake the Baklava

While the baklava is baking, combine the honey and water in a saucepan. Bring to a boil and then reduce heat, simmering for about 10 minutes.

Make the Syrup

Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup over the baklava. Allow it to absorb the syrup and cool before serving.