Fresh Veggies

Marinated chicken or beef served with rice and salad.

Shawarma Plate

Get it on Google Play

Pina Colada

Sweet pastry made of layers of filo filled with nuts and honey.

Baklava

Mojito

Grilled beef skewers served with rice and salad.

Beef Kebabs

Crispy falafel served with rice and veggies.

Falafel Plate

Marinated chicken served with rice and veggies.

Chicken Shawarma Plate

Crispy chickpea balls served with tahini sauce.

Falafel

Baba Ghanoush

Mango Lassi

Hummus

Iced Tea

Lentil Soup

House Lemonade

Mini Meddys

Lovely Lentils Soup

Garlic Potatoes

A traditional Lebanese salad made with mixed greens, tomatoes, cucumbers, radishes, and crispy pita chips, dressed with a tangy sumac vinaigrette.

Fattoush Salad

Thoroughly wash all vegetables under cold running water to remove any dirt or pesticides.

Wash the Vegetables

Slice the cucumber into thin rounds or half-moons, depending on preference.

Chop the Cucumber

Remove the stems and seeds from the bell peppers. Slice them into thin strips or bite-sized pieces.

Prepare the Bell Peppers

Peel the carrots and cut them into thin sticks or rounds.

Peel and Cut the Carrots

Cut each cherry tomato in half to expose the juicy inside.

Halve the Cherry Tomatoes

Remove the tops and tails of the radishes, then slice them thinly.

Trim the Radishes

Chop the green onions, using both the white and green parts, into small pieces.

Chop the Green Onions

Cucumber

Bell Pepper

Carrots

Cherry Tomatoes

Radishes

Green Onions

In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, cayenne pepper, salt, black pepper, lemon juice, and plain yogurt. Mix well until fully blended.

Prepare the Marinade

Add the chicken breasts or beef strips to the marinade. Ensure that the meat is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.

Marinate the Protein

Preheat a grill or skillet over medium-high heat. Remove the meat from the marinade and cook for about 5-7 minutes per side, or until fully cooked and nicely charred. Once cooked, let it rest for a few minutes before slicing.

Cook the Protein

In a fine mesh strainer, rinse the long-grain rice under cold water until the water runs clear. This helps remove excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Cook the Rice

In a medium bowl, add the diced cucumber, diced tomato, thinly sliced red onion, and chopped parsley.

Prepare the Salad Ingredients

Drizzle the salad with lemon juice and olive oil. Season with salt and black pepper to taste. Toss gently to combine all ingredients.

Dress the Salad

chicken breasts or beef strips

olive oil

garlic cloves, minced

ground cumin

ground coriander

paprika

ground turmeric

cayenne pepper

salt

black pepper

lemon juice

plain yogurt

long-grain rice

water

cucumber, diced

tomato, diced

red onion, thinly sliced

fresh parsley, chopped

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the mixture resembles wet sand.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup to help pack it down. Place in the refrigerator to set while you prepare the filling.

Form the Crust

In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Gradually add the powdered sugar and continue mixing until fully incorporated.

Mix the Filling

Add the vanilla extract, sour cream, and lemon juice to the cream cheese mixture. Mix until smooth and creamy, scraping down the sides of the bowl as needed.

Add Flavorings

Pour the filling over the chilled crust, spreading it evenly with a spatula. Smooth the top and refrigerate for at least 4 hours, or until firm.

Transfer to Crust

Once the cheesecake has set, remove it from the refrigerator. Arrange the sliced strawberries and blueberries evenly on top of the cheesecake.

Prepare the Topping

Top the fruit with dollops of whipped cream as desired. You can also pipe the whipped cream for a decorative touch.

Add Whipped Cream

Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled.

Serve

Graham cracker crumbs

Unsalted butter, melted

Granulated sugar

Cream cheese, softened

Powdered sugar

Vanilla extract

Sour cream

Lemon juice

Fresh strawberries, sliced

Blueberries

Whipped cream

Start by cutting the fresh pineapple into chunks, ensuring you have about 1 cup of pineapple pieces ready for blending.

Prepare the Ingredients

Collect all ingredients: fresh pineapple, coconut cream, pineapple juice, light rum, crushed ice, maraschino cherries, pineapple wedges, and shredded coconut.

Gather Your Ingredients

In a blender, combine the fresh pineapple chunks, coconut cream, pineapple juice, light rum, and crushed ice. Blend on high speed until smooth and creamy.

Blend the Ingredients

Take a chilled glass and pour the blended mixture into it until nearly full.

Prepare the Glass

Top the drink with maraschino cherries, a pineapple wedge, and a sprinkle of shredded coconut for an appealing presentation.

Garnish the Drink

Serve the Piña Colada immediately with a straw or a cocktail stirrer. Enjoy your tropical drink!

Serve Immediately

Fresh Pineapple

Coconut Cream

Pineapple Juice

Light Rum

Maraschino Cherries

Pineapple Wedges

Shredded Coconut

Crushed Ice

In a food processor, combine the walnuts, pistachios, sugar, and ground cinnamon. Pulse until the nuts are finely chopped but not completely ground. Set aside.

Prepare the Nut Filling

In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let cool slightly.

Melt the Butter

Preheat your oven to 350°F (175°C). Brush a 9x13 inch baking dish with some of the melted butter. Layer 8 sheets of filo pastry in the dish, brushing each sheet with melted butter before adding the next.

Layer the Filo Pastry

Spread half of the nut filling evenly over the layered filo. Continue to layer 4 more sheets of filo, brushing each with butter. Add the remaining nut filling.

Add the Nut Filling

Finish by layering another 8 sheets of filo on top, again brushing each with melted butter. Ensure the top layer is well brushed with butter.

Top Layer of Filo

Using a sharp knife, cut the baklava into diamond or square shapes. This will make it easier to serve once baked.

Cut the Baklava

Place the baking dish in the preheated oven and bake for about 45-50 minutes, until the top is golden brown and crisp.

Bake the Baklava

While the baklava is baking, prepare the syrup. In a saucepan, combine honey, water, sugar, and vanilla extract. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove from heat and let cool.

Prepare the Syrup

Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup over the hot baklava. Allow it to soak for at least 4 hours, or overnight, for best flavor.

Drizzle the Syrup

Walnuts

Pistachios

Sugar

Ground cinnamon

Filo pastry sheets

Unsalted butter

Honey

Water

Using a muddler or the back of a spoon, gently muddle the mint leaves with the sugar to release the mint oils. Be careful not to tear the leaves into small pieces.

Muddling the Mint

Pour in the freshly squeezed lime juice and stir the mixture to dissolve the sugar completely.

Adding Lime Juice

Carefully add the white rum to the mint and lime mixture and stir gently to combine.

Adding Rum

Add a cup of ice cubes to the glass, filling it to just below the rim.

Adding Ice

Pour the club soda over the ice until the glass is full. Stir gently to combine all ingredients without losing the fizz.

Finishing the Drink

Garnish the drink with a sprig of mint and a lime wedge on the rim of the glass. Serve immediately with a straw.

Garnishing

Fresh mint leaves

Lime juice

White rum

Club soda

Ice cubes

Mint sprig

Lime wedge

In a large bowl, combine olive oil, minced garlic, lemon juice, paprika, cumin, salt, and black pepper. Whisk together until well combined.

Cut the beef sirloin into 1-inch cubes and add to the marinade. Stir to coat the beef evenly. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

Marinate the Beef

While the beef is marinating, cut the red bell pepper and yellow onion into 1-inch pieces.

Prepare the Vegetables

Thread the marinated beef cubes, red bell pepper pieces, and onion pieces onto the skewers, alternating between the ingredients.

Assemble the Kebabs

Preheat the grill to medium-high heat. Grill the kebabs for about 10-12 minutes, turning occasionally, until the beef is cooked to your desired doneness.

Grill the Kebabs

In a fine mesh strainer, rinse the basmati rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, water, butter, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 5 minutes.

Chop the cucumber and tomato into bite-sized pieces, and place them in a large bowl with the lettuce.

Drizzle the olive oil and lemon juice over the salad. Season with salt and black pepper to taste. Toss gently to combine.

Beef sirloin

Olive oil

Garlic cloves

Paprika

Cumin

Salt

Black pepper

Red bell pepper

Yellow onion

Skewers

Basmati rice

Butter

Tomato

Lettuce

Place the dried chickpeas in a bowl and cover them with water. Let them soak overnight, or for at least 8 hours.

Soak the chickpeas

Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, garlic, onion, parsley, cumin, coriander, salt, black pepper, and baking powder. Pulse until the mixture is coarse but well combined.