SWORDFISH

SALMON FILLET

GRILLED CHEESE SANDWICH

FALAFEL & HOMMOUS

CHICKEN TENDER

BURGER

COFFEE

CHICKEN NUGGETS

ARABIC TEA

ICED TEA

FOUNTAIN DRINK

BOTTLED WATER

SODA CAN

RED VELVET CAKE

MAKARIOS CAKE

CHEESE CAKE

RICE PUDDING

3 PCS BAKLAVA

CREME CARAMEL

SAUTEED MUSHROOM

FRENCH FRIES

FETA CHEESE

MUSHROOM BEEF BURGER

BLACK N BLUE BEEF BURGER

Peel and mince the garlic cloves finely. Finely chop the flat-leaf parsley and strip the thyme leaves from stems if using fresh thyme.

Prepare garlic and herbs

In a medium bowl whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, minced garlic, chopped parsley, thyme leaves, Dijon mustard, kosher salt, black pepper and red pepper flakes until emulsified.

Make marinade

Pat the swordfish steaks dry with paper towels. Place them in a shallow dish or resealable bag and pour about two-thirds of the marinade over the steaks, turning to coat both sides. Reserve the remaining marinade for basting/finishing. Cover and refrigerate for 20–30 minutes (no more than 1 hour) to avoid over-acidifying the flesh.

Marinate swordfish

About 15 minutes before cooking, remove the marinated swordfish from the refrigerator and let come toward room temperature while you preheat the pan or grill. This promotes even cooking.

Bring to room temperature

If using a heavy skillet or cast-iron pan: place over medium-high heat until very hot. If grilling: preheat grill to medium-high (about 425–450°F / 220–230°C) and oil the grates.

Preheat pan or grill

Add 2 tablespoons olive oil to the hot pan and swirl to coat. Place swordfish steaks in the pan in a single layer without crowding. Sear undisturbed for 3–4 minutes until a brown crust forms. Flip and sear the other side for 3–4 minutes. For thicker steaks or grill, cook 4–5 minutes per side. Internal temperature should reach 130–135°F (54–57°C) for medium; adjust timing as needed. Avoid overcooking—swordfish is best moist and slightly pink in the center.

Sear fish

During the last minute of cooking, brush the reserved marinade over the steaks to add flavor (do not use marinade that contacted raw fish unless boiled — in this recipe you reserved unused marinade). Optional: add 1 tablespoon unsalted butter to the pan and spoon the melted butter over the steaks as they finish for gloss and flavor. If using capers, scatter them in the pan to warm for 30–45 seconds.

Baste and finish

Transfer the cooked steaks to a plate and tent loosely with foil. Let rest for 3–5 minutes to redistribute juices.

Plate the swordfish steaks. Spoon any pan juices and warmed capers over the top. Sprinkle chopped basil or additional parsley and serve with lemon wedges on the side for squeezing over the fish.

Suggested accompaniments: grilled vegetables, a simple green salad, roasted potatoes or a light herbed couscous.

extra-virgin olive oil

fresh lemon juice

garlic

fresh flat-leaf parsley

fresh thyme leaves

Dijon mustard

kosher salt

freshly ground black pepper

red pepper flakes

swordfish steaks (about 1–1 1/4 inch thick)

olive oil (for searing)

lemon wedges (for serving)

unsalted butter (optional, for finishing)

capers (drained, optional)

fresh basil or additional parsley (chopped)

Finely mince or press the garlic. In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tbs honey (or maple syrup), 1 tsp Dijon mustard, minced garlic, 1 tsp freshly ground black pepper and 1 tsp sea salt until combined.

Prepare marinade

Pat the 4 salmon fillets dry with paper towels. Place them skin-side down in a shallow dish or a resealable bag. Pour about three-quarters of the marinade over the fillets, reserving the rest for glazing. Rub the marinade over the top flesh and edges. Cover and refrigerate for 20–30 minutes (up to 2 hours for more flavor).

Marinate salmon

If pan-searing: heat a large nonstick or stainless steel skillet over medium-high heat and add 1 tsp olive oil. If oven-roasting: preheat oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment.

Preheat pan or oven

Remove excess marinade from the fillets so they sear instead of steam. Place salmon skin-side down in the hot skillet and press gently for 10 seconds to keep the skin flat. Cook skin-side down 4–5 minutes without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and cook 1–2 minutes on the flesh side until the internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium, or longer to your preference. During the last 30–60 seconds brush with reserved marinade to glaze.

Cook salmon (pan-sear method)

Place the marinated fillets skin-side down on the prepared baking sheet. Roast 10–14 minutes depending on thickness (about 10 minutes per inch of thickness) until the salmon flakes easily and reaches 125–130°F (51–54°C) for medium-rare to medium. In the last 2 minutes brush with reserved marinade and broil briefly if you want a glazed top—watch closely to avoid burning.

Cook salmon (oven-roast method)

Transfer cooked fillets to a serving platter. Spoon any pan juices over the fish. Sprinkle chopped fresh dill or parsley and drizzle 1 tsp extra olive oil over the fillets. Serve each fillet with a lemon wedge to squeeze over before eating.

Optional serving suggestions: pair with steamed vegetables, rice, mashed potatoes, or a simple green salad.

salmon fillets (skin-on)

olive oil

soy sauce (or tamari)

honey or maple syrup

sea salt

dijon mustard

lemon wedges

fresh dill or parsley (chopped)

extra olive oil (for drizzling)

Grate or shred the cheddar and gruyère and toss them together in a small bowl so the cheeses melt evenly. If using mayonnaise and Dijon, mix them together. Spread mayonnaise mixture (or plain mayo) on the outside face of each bread slice — this gives a golden, evenly browned crust. On the inside face of one bread slice, lightly sprinkle the 1/8 tsp salt and 1/8 tsp black pepper.

Prepare bread and spreads

Place the inside face of one bread slice up. Distribute the shredded cheese mixture evenly on that slice, pressing lightly to create a uniform layer that reaches close to the edges but leaves a small border. If you like a little tang, add the optional 1/2 tsp Dijon mustard thinly over the cheese. Top with the second slice of bread, mayonnaise-side out.

Assemble sandwich

Heat a nonstick or cast-iron skillet over medium-low to medium heat for about 2 minutes. Add 1 tablespoon of butter to the pan and let it melt, coating the surface. Place the assembled sandwich in the skillet. Cook for 3-4 minutes until the bottom is golden brown and crisp; check after 3 minutes to avoid burning. While the sandwich cooks, add the remaining 1 tablespoon butter to the top slice of bread (it will melt onto the bread and help with browning). Carefully flip the sandwich using a spatula and press down lightly. Cook the second side for 2-4 minutes until golden brown and the cheeses are fully melted. If the bread is browning before the cheese melts, lower the heat and cover the pan with a lid for 1-2 minutes to trap heat and speed melting.

Cook on stovetop

Remove the sandwich from the skillet and transfer it to a cutting board. Let it rest for 1 minute so the cheese sets slightly (helps with cleaner slices). Slice the sandwich in half on the diagonal or straight down the middle. Serve immediately while hot. Optional: serve with tomato soup, pickles, or a simple side salad.

Finish and serve

sourdough bread slices (about 1/2-inch thick)

sharp cheddar cheese, shredded

gruyère (or fontina) cheese, shredded

unsalted butter

mayonnaise (optional, for spread)

Dijon mustard (optional)

salt

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 0.5 tsp baking soda. Soak at room temperature for 12–24 hours until chickpeas have doubled and are tender but still hold shape. Drain thoroughly and pat dry with paper towels.

Soak chickpeas

In a food processor, add the drained soaked chickpeas, 1 cup packed parsley, 0.5 cup packed cilantro, 2 tbsp dill (if using), 1 chopped yellow onion, and 4 garlic cloves. Pulse until coarsely ground: mixture should hold together when pressed but not be a smooth paste. Scrape down sides as needed.

Prepare falafel mix

Transfer mixture to a bowl and stir in 2 tbsp flour, 1 tsp baking powder, 2 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp ground cardamom (optional), 1.5 tsp salt, and 0.5 tsp black pepper. Mix thoroughly. Refrigerate the mixture for 30–60 minutes to firm up; this helps form better balls.

Season and bind

Using a tablespoon or small ice cream scoop, portion about 1.5 tbsp (roughly 20–25 g) of mixture per falafel. Gently shape into slightly flattened balls (about 1.5 inches diameter). Place on a tray lined with parchment and chill 10 minutes before frying if mixture was very soft.

Shape falafel

In a heavy skillet or deep pot, heat about 1 cup neutral oil to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test with a small piece: it should sizzle and take about 30–45 seconds to brown. Fry falafel in batches without crowding, 3–4 minutes per side, turning gently until evenly deep golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) while frying the rest.

Fry falafel

Serve hot with lemon wedges. Falafel can also be baked for a healthier option: preheat oven to 400°F (200°C), brush or spray shaped falafel with oil, and bake 18–22 minutes, flipping halfway, until golden and crisp.

Finish

Drain canned chickpeas and rinse under cold water. For extra-smooth hummus, remove and reserve the skins by gently rubbing the chickpeas between your fingers; this is optional. Reserve 1–2 tbsp of the canned liquid if you want to thin the hummus.

Prepare chickpeas (if using canned)

In a food processor, combine 0.5 cup tahini and 0.25 cup fresh lemon juice. Process 30–60 seconds until tahini lightens in color and becomes creamy. This emulsifies the tahini for a smoother hummus.

Blend tahini and lemon

Add 2 garlic cloves, 1.5 cups drained chickpeas, 0.5 tsp ground cumin, and 0.75 tsp salt to the tahini-lemon mixture. Pulse to combine.

Add garlic and chickpeas

With the processor running, slowly drizzle in 2 tbsp extra-virgin olive oil and about 0.25 cup cold water (or reserved chickpea liquid) until the hummus reaches a smooth, creamy consistency. Stop and scrape down the bowl as needed. Taste and adjust lemon, salt, or garlic to preference.

Adjust texture

Spoon the hummus into a shallow bowl, smooth the surface, drizzle with a little olive oil, sprinkle 0.5 tsp smoked paprika and 1 tbsp chopped parsley. Serve at room temperature or chilled alongside falafel and pita.

Serve

Warm pita bread and slice open. Spread 2–3 tbsp hommos inside each pita or on a platter. Add 3–4 falafel per pita, top with sliced tomatoes, cucumber, pickles, and a squeeze of lemon. Optionally drizzle tahini sauce or plain yogurt. Serve remaining hummus as a dip with extra pita and vegetables.

dried chickpeas

baking powder

all-purpose flour

fresh parsley, packed

fresh cilantro, packed

fresh dill (optional)

yellow onion, roughly chopped

garlic cloves

ground cumin

ground coriander

ground cardamom (optional)

baking soda (for soaking water)

black pepper

neutral oil for frying (vegetable, canola, or peanut)

canned chickpeas, drained (or 1.5 cups cooked)

tahini

cold water (or reserved chickpea cooking liquid)

smoked paprika (for garnish)

chopped parsley (for garnish)

pita bread, warmed

sliced tomatoes

sliced cucumber

pickled turnips or pickles

tahini sauce or yogurt (optional)

Trim any tough bits from 1 lb chicken tenderloins and pat dry with paper towels. Place tenders in a bowl or zip-top bag.

In a small bowl whisk 1 cup buttermilk with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. Pour over the chicken so pieces are submerged. Cover or seal and refrigerate at least 30 minutes, up to 8 hours. (Buttermilk tenderizes and seasons the meat.)

Set up a three-stage breading station: in the first shallow bowl combine 1 cup all-purpose flour and 1/4 cup cornstarch; whisk to combine.

In a second shallow bowl beat 2 large eggs with 2 tbsp milk until uniform.

In a third shallow bowl combine 1 cup panko breadcrumbs, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly.

Remove one chicken tender from the buttermilk, letting excess drip off. Dredge first in the flour mixture, coating evenly and shaking off excess.

Dip the floured tender into the egg wash, making sure it is fully coated.

Press the egg-coated tender into the panko mixture, pressing gently so the crumbs adhere. Place finished tenders on a wire rack set over a baking sheet. Repeat with remaining tenders. For extra-crisp results, double-dip: return each breaded tender to the egg and panko a second time.

Pour about 1 cup neutral oil into a heavy skillet (cast-iron or stainless) to reach about 1/3 to 1/2 inch depth, or heat a deep-fryer to 350°F (175°C). Warm the oil over medium-high heat until it reaches 350°F, or a breadcrumb dropped in sizzles and browns in ~30 seconds.

Working in batches to avoid overcrowding, gently lower 3–4 tenders into the hot oil. Fry 3–4 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature between 325–350°F.

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet lined with paper towels to drain. Rest 2–3 minutes; this keeps them crisp. Repeat with remaining tenders.

If desired, squeeze fresh lemon wedges over the hot tenders and sprinkle with 1 tbsp chopped parsley.

For the dipping sauce, whisk together 1/4 cup mayonnaise, 1 tsp hot sauce and 1 tsp honey in a small bowl. Serve alongside the tenders.

chicken tenderloins

buttermilk

garlic powder

onion powder

paprika

panko breadcrumbs

cornstarch

large eggs

milk

neutral oil (vegetable, canola, or peanut)

fresh lemon wedges

fresh parsley (optional, chopped)

mayonnaise

hot sauce (such as Sriracha)

honey

Place the ground beef in a bowl. Sprinkle kosher salt, black pepper and Worcestershire (if using) over the meat. Gently mix with your hands or a fork just until combined — do not overwork (about 20–30 seconds).

Prep the meat

Divide the meat into two equal portions (about 8 ounces each). Gently shape each portion into a patty about 3/4-inch thick and slightly wider than your buns. Make a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.

Form patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add neutral oil and swirl to coat. Place patties in the pan (do not crowd). Cook for 3–4 minutes without moving until a brown crust forms. Flip and cook 2–3 minutes for medium, adding a slice of cheese to each patty in the last minute and covering the pan briefly to melt. Adjust time +/- for desired doneness.

Cook patties

While patties rest (2–3 minutes), spread softened butter evenly on the cut sides of the buns. Place buttered side down in the same skillet or on a separate pan over medium heat and toast until golden and crisp, 1–2 minutes.

Toast buns

If you prefer extra-melted cheese, place cheese on patties while still in the hot pan and cover for 30–60 seconds before transferring to toasted buns.

Assemble cheese

In a small bowl, combine mayonnaise, ketchup and mustard. Stir until smooth and season to taste with a pinch of salt and pepper. This yields about 3–4 tablespoons of burger sauce.

Make the sauce

Arrange lettuce leaves, tomato slices, red onion slices and pickle slices. If using bacon or sautéed mushrooms, have them ready to layer.

Prepare toppings

To build each burger: spread about 1 tablespoon of sauce on the bottom bun, place a lettuce leaf, then the cheesy patty, tomato slices, onion and pickles. Add bacon or mushrooms if using. Spread a little sauce on the top bun and place it on top.

Serve burgers immediately while hot with your choice of side (fries, salad or chips). Leftover patties can be stored in the refrigerator for up to 2 days.

ground beef (80/20)

black pepper, freshly ground

Worcestershire sauce (optional)

neutral oil (vegetable or canola) for cooking

burger buns (sesame or brioche)

unsalted butter, softened

cheddar cheese slices (or American)

ketchup

Dijon or yellow mustard

red onion, thinly sliced

tomato, sliced

iceberg or romaine lettuce leaves

dill pickle slices

crispy bacon, cooked

sautéed mushrooms

Weigh 18 g of fresh coffee beans. Grind to a fine texture suitable for espresso (similar to table salt).

Grind and dose

Place the ground coffee into the portafilter basket. Distribute evenly and tamp with consistent pressure to create a smooth, level puck.

Swordfish

Salmon Fillet

Grilled Cheese Sandwich

Falafel & Hommous

Chicken Tender

Burger

Coffee

Chicken Nuggets

Arabic Tea

Iced Tea

Fountain Drink

Bottled Water

Soda Can

Red Velvet Cake

Makarios Cake

Cheese Cake

Rice Pudding

3 Pcs Baklava

Creme Caramel

Sauteed Mushroom

French Fries

Feta Cheese

Mushroom Beef Burger

Black N Blue Beef Burger