Za'atar & Pomegranate Glazed Pork Ribs

Egyptian Mac N' Cheese

WA ER

Lunch brisket mac n cheese BBQ sauce (KG) included sumac pickled Egyptian smoked onions bread pudding

Smoked Egyptian Style Pomegranate

TUN YOUTH

Cold brew with cinnamon and vanilla infused whole milk

Egyptian Iced Ahwa

Hibiscus Mint Iced Tea

Oum Ali

Cardamom Pistachio Rice Pudding

Spicy Chimichurri

Extra BBQ, Tahini or Yogurt

Side Pita

Add Extra Meat

Add Feta Cheese

Make It A Cowboy

Homemade Sausage

Mediterranean Rice

Pink Buttermilk Potato Salad

Egyptian Baladi Salad

Smoked Kofta

Smoked Chicken Kebab

Sumac & Cinnamon Lamb Shoulder

Lamb Bacon Ribs

Combo (Choose Two Meats)

Start by rinsing the pork ribs under cold water and patting them dry with paper towels. Rub the salt and black pepper all over the ribs, ensuring they are well-seasoned.

Season the Ribs

In a bowl, combine za'atar, olive oil, minced garlic, and lemon juice. Mix well to form a marinade. Coat the seasoned ribs with the marinade, cover, and let them sit in the refrigerator for at least 2 hours (or overnight for best flavor).

Marinate the Ribs

Preheat the Oven

Place the marinated ribs on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil and bake in the preheated oven for 2 to 2.5 hours, or until the ribs are tender.

Bake the Ribs

In a small saucepan, combine pomegranate molasses, honey, and water. Stir over medium heat until the mixture is well combined and slightly thickened, about 5 minutes.

Combine Ingredients

Once the ribs are tender, remove them from the oven and increase the temperature to 220°C (425°F). Brush the pomegranate glaze generously over the ribs and return to the oven for an additional 10-15 minutes, until caramelized.

Glaze the Ribs

Remove the ribs from the oven and let them rest for a few minutes. Sprinkle with pomegranate seeds and chopped parsley before serving. Enjoy!

Garnish and Serve

Pork Ribs

Salt

Black Pepper

Za'atar spice blend

Olive Oil

Garlic, minced

Lemon Juice

Pomegranate Molasses

Honey

Water

Pomegranate Seeds

Fresh Parsley, chopped

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes until bubbly.

Make the Roux

Gradually whisk in the milk, ensuring there are no lumps. Continue cooking, stirring constantly until the mixture thickens, about 5-7 minutes.

Add Milk

Reduce the heat to low and add the shredded cheddar and gouda cheeses to the thickened milk mixture. Stir until completely melted and smooth.

Incorporate Cheeses

Add paprika, cumin, salt, and black pepper to the cheese sauce. Stir well to combine and remove from heat.

Season the Sauce

In a large mixing bowl, combine the cooked elbow macaroni with the cheese sauce. Mix well until the pasta is fully coated.

Mix Pasta and Sauce

In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and olive oil until well combined.

Prepare Topping

Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture to a greased baking dish. Sprinkle the breadcrumb topping evenly over the top. Bake for 25-30 minutes until golden brown and bubbly.

Bake the Mac N' Cheese

Remove the mac n' cheese from the oven and let it rest for 5 minutes before serving. Enjoy your delicious Egyptian Mac N' Cheese!

Serve

Elbow Macaroni

Butter

All-Purpose Flour

Milk

Cheddar Cheese, shredded

Gouda Cheese, shredded

Paprika

Cumin

Breadcrumbs

Parmesan Cheese, grated

In a large pitcher, pour 4 cups of water. This will serve as the base for your refreshing drink.

Prepare the Base

Add 2 cups of ice cubes to the pitcher to chill the water.

Add Ice

Pour in 1 cup of fresh lemon juice into the pitcher and stir gently to combine.

Incorporate Lemon Juice

Add 1 tablespoon of honey or agave syrup to the pitcher. Stir until fully dissolved.

Sweeten the Mixture

Gently add 1 tablespoon of fresh mint leaves and 3 lemon slices to the mix. This will infuse the drink with a refreshing flavor.

Add Mint and Lemon Slices

Ice cubes

Fresh lemon juice

Honey or agave syrup

Fresh mint leaves

Lemon slices

Preheat your smoker to 110°C (225°F). Season the brisket with salt and pepper. Smoke for about 6-8 hours until tender.

Cook the Brisket

In a large pot, boil water and add a pinch of salt. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk, cooking until thick. Stir in cheese until melted. Season with salt and pepper.

Make Cheese Sauce

Mix the cooked brisket (shredded) with the cheese sauce and pasta. Stir until well combined.

Combine Brisket and Pasta

In a saucepan, combine ketchup, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook over medium heat for 10 minutes, stirring occasionally.

Prepare the BBQ Sauce

Slice the red onions thinly. In a bowl, mix vinegar, water, sumac, and salt. Add onions and let them sit for at least 30 minutes.

Pickle the Onions

Preheat the oven to 175°C (350°F). In a bowl, whisk together milk, eggs, sugar, vanilla extract, and cinnamon. Tear stale bread into pieces and soak in the mixture for 10 minutes.

Prepare the Bread Pudding

Transfer the soaked bread to a greased baking dish. Bake in the oven for 30-35 minutes until golden brown on top.

Bake the Bread Pudding

Brisket

Cheddar Cheese

All-purpose Flour

Ketchup

Brown Sugar

Apple Cider Vinegar

Smoked Paprika

Garlic Powder

Onion Powder

Red Onions

Sumac

Vinegar

Stale Bread

Eggs

Sugar

Vanilla Extract

Cinnamon

In a large mixing bowl, combine the canned tuna, cooked quinoa, chopped celery, chopped red bell pepper, and chopped green onions. Use a fork to flake the tuna and mix the ingredients together until evenly combined.

Prepare the Base Ingredients

In a separate bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Ensure the mixture is smooth and well combined.

Make the Dressing

Pour the dressing over the tuna and quinoa mixture and gently stir until everything is coated. Transfer to serving bowls and garnish with freshly chopped parsley. Serve chilled or at room temperature.

Combine and Garnish

Canned tuna

Cooked quinoa

Chopped celery

Chopped red bell pepper

Chopped green onions

Greek yogurt

Lemon juice

Dijon mustard

Garlic powder

Black pepper

Fresh parsley

In a large pitcher, combine the coarsely ground coffee with cold water. Stir gently to ensure all coffee grounds are saturated.

Mix Coffee and Water

Cover the pitcher and let the mixture steep at room temperature for 12 to 24 hours. The longer it steeps, the stronger the coffee will be.

Steep

After steeping, strain the coffee through a coffee filter or a fine mesh sieve into another pitcher, discarding the grounds.

Strain

In a small saucepan, pour in the whole milk, add the cinnamon stick, sugar, and vanilla extract.

Heat Ingredients

Heat the mixture over medium heat until it is warm but not boiling, stirring occasionally. Remove from heat and let the cinnamon stick steep in the milk for about 15 minutes.

Infuse Flavors

After steeping, remove the cinnamon stick and stir the milk to combine well.

Remove Cinnamon Stick

Fill a glass with ice and pour in the cold brew coffee until it is about 3/4 full. Top off with the cinnamon vanilla infused milk, adjusting to your taste.

Combine

If desired, sprinkle ground cinnamon on top and add whipped cream for an extra indulgent touch.

Garnish

Coarsely Ground Coffee

Cold Water

Whole Milk

Cinnamon Stick

Ground Cinnamon

Whipped Cream

In a medium saucepan, bring 4 cups of water to a boil. Once boiling, remove from heat and add 1 cup of dried hibiscus flowers. Cover and let steep for 15 minutes.

Steep the Hibiscus

After 15 minutes, add 1 cup of fresh mint leaves to the hibiscus infusion. Cover and let steep for an additional 5 minutes.

Add Mint

Using a fine mesh strainer, strain the tea into a pitcher to remove the hibiscus flowers and mint leaves.

Strain the Tea

Add sugar or honey to the strained tea, stirring until dissolved. Adjust sweetness to your preference.

Sweeten the Tea

Fill each glass with ice cubes, about 1 cup of ice per glass.

Prepare the Glasses

Pour the prepared hibiscus mint tea over the ice in each glass, filling them to the rim.

Pour the Tea

Garnish each glass with a sprig of fresh mint and a slice of lemon for added freshness and aesthetics.

Serve immediately and enjoy your refreshing Hibiscus Mint Iced Tea!

Dried hibiscus flowers

Sugar or honey

Fresh mint sprigs

Preheat your oven to 180°C (350°F). Lay the phyllo dough flat on a clean surface. Using a pair of scissors, cut the phyllo into small pieces (about 5 cm squares).

Prepare Phyllo Dough

Spread the cut phyllo pieces evenly on a baking sheet. Bake in the preheated oven for about 10-15 minutes or until golden and crispy. Stir occasionally to ensure even browning.

Toast Phyllo

In a large saucepan, combine the milk, sugar, vanilla extract, and salt. Heat over medium heat until the sugar dissolves completely, stirring occasionally. Do not let it boil.

Mix Milk Mixture

In a large mixing bowl, combine the baked phyllo pieces, toasted almonds, pistachios, raisins, and coconut flakes. Mix well.

Pour the warm milk mixture over the combined dry ingredients in the mixing bowl. Stir gently to ensure everything is well-coated.

Pour Milk Mixture

Grease a large baking dish with butter. Transfer the mixture into the prepared baking dish and spread it out evenly.

Transfer to Baking Dish

Drizzle the heavy cream evenly over the top of the mixture. Sprinkle ground cinnamon over the cream.

Add Cream and Cinnamon

Place the baking dish in the oven and bake for 30-35 minutes or until the top is golden and a bit crispy.

Bake the Dish

Once baked, remove from the oven and let cool for a few minutes. Serve warm as a dessert.