Slow-roasted bone-in Chicken, Tangy Jalapeno Tomato Sauce, Cardamom-Spiced Vegetable Rice, Pico De Gallo

Grilled Chicken Kebsa Bowl

Fried Cauliflower Fritters With A Cilantro Tahini Sauce

Crispy Cauliflower + Tahini

Two Crispy Fried Stuffed Mini-Pancakes, Filled With Walnuts, Raisins, Cinnamon, Sugar, And Coconut. Finished With Pistachio Crumble.

Qatayef

Crispy Falafel, Served In A Pita, House-Made Pickles, Cucumber, Tomato Tahini Salad, Cilantro Tahini Sauce

Falafel Sandwich

Hand Cut Topped With Toum (Whipped Garlic Sauce)

Spicy Garlic Fries

Crispy Falafel, Mixed Greens, Tomato, Cucumber, Smoked Eggplant Mutubal, Citrus Herb Dressing, Pita

Falafel Salad Bowl

Stuffed Grape Leaves

Masa Filled With Stewed Chicken And Vegetables

Handmade Chicken Tamale

Finished W/ Tangy Mustard Sauce, Sauteed Peppers, Onions

Yassa Chicken Wings

Chicken Samosa

Pistachio Rose Water Baklava

Roasted Plantains, Jasmine Rice, Avocado, Fresh Peppers, Cucumber, Carrots, Onions, And Spiced Tomato Sauce Ginger Habanero *Very Hot* Sauce On The Side

Burkinabé Plantain + Avocado Bowl

Grilled Steak, Salsa Verde, Cilantro, Onion, Pico De Gallo, Radish Served On Corn Tortillas. Three Per Order.

Tacos De Carne Asada

Falafel

Spicy Hand-Cut Fries Topped With Queso Oaxaca, Pico De Gallo, Sour Cream, Salsa Verde, And Your Choice Of The Following: Chicken Tinga, Carne Asada

Big Mera Fries

Smoked Eggplant, Tahini Served With Pita And Carrots

Mutubal

Jinji's Chocolate Date Popper

Mango Habanero Chicken Wings

Crushed Red Lentil Soup

Roasted pumpkin, goat cheese, pomegranate molasses, fresh pomegranate, arugula, lemon, olive oil

Pumpkin Pomegranate Salad

Hummus

Grilled Steak, Mixed Greens, Avocado, Tomato, Corn, Tortilla Chips, Cilantro Lime Vinaigrette, Queso Seco

Mexican Steak Salad

Griddled Flour Tortilla Filled With Queso Oaxaca, Sides Of Sour Cream, House-Made Salsa Verde, And Your Choice Of The Following: Chicken Tinga, Grilled Steak, Vegetarian

Quesadillas

Watermelon, arugula, sumac, fresh mint, queso fresco, housemade balsamic - gluten-frees

Watermelon Mint Arugula Salad

Kebsa: Grilled Chicken Bowl Recipe

Preheat your grill to medium-high heat. In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Rub this mixture all over the chicken pieces.

Prepare the Chicken

Place the chicken on the grill and cook for about 30-35 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C).

Grill the Chicken

In a saucepan, heat a little olive oil over medium heat. Sauté the onion and garlic until translucent. Add diced tomatoes, jalapenos, cumin, and salt. Simmer for about 15 minutes until thickened.

Cook the Sauce

In a pot, combine rice, vegetable broth, cardamom pods, cinnamon stick, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.

Prepare the Rice

Stir in diced carrots and peas, cover, and let sit for 5 more minutes.

Add Vegetables

In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt. Mix well and let sit for 10 minutes to meld the flavors.

Make the Pico De Gallo

In a bowl, layer the cardamom-spiced rice, grilled chicken, jalapeno tomato sauce, and top with pico de gallo. Serve warm.

Assemble the Bowl

bone-in chicken pieces

olive oil

salt

black pepper

garlic powder

paprika

tomatoes (diced)

jalapenos (seeded and diced)

onion (chopped)

garlic (minced)

lime juice

cumin

basmati rice

vegetable broth

carrots (diced)

peas

cardamom pods

cinnamon stick

red onion (diced)

cilantro (chopped)

Bring a pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes until slightly tender. Drain and let cool.

Prepare the Cauliflower

In a large bowl, mix together flour, cornstarch, baking powder, cumin, paprika, salt, and black pepper. Gradually add water, stirring until the batter is smooth.

Make the Fritter Batter

Once the cauliflower is cool, add it to the batter and gently mix until fully coated.

Coat the Cauliflower

In a large skillet, heat vegetable oil over medium-high heat until hot.

Heat the Oil

Using a spoon, drop batter-coated cauliflower into the hot oil. Fry in batches for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Fry the Fritters

In a bowl, whisk together tahini, chopped cilantro, lemon juice, minced garlic, water, and salt until smooth.

Prepare the Tahini Sauce

Serve the crispy cauliflower fritters warm with the cilantro tahini sauce on the side.

Serve

Cauliflower, cut into florets

All-purpose flour

Cornstarch

Baking powder

Cumin powder

Paprika

Salt

Black pepper

Water

Vegetable oil (for frying)

Tahini

Fresh cilantro, chopped

Lemon juice

Garlic, minced

Water (for sauce)

Salt (for sauce)

Take a pancake and place a spoonful of the filling in the center. Fold the pancake in half and pinch the edges to seal tightly.

Stuff the Pancakes

In a deep frying pan, heat vegetable oil over medium heat. Fry the stuffed pancakes until golden brown on both sides (about 2-3 minutes per side).

Fry the Qatayef

Remove from oil and drain on paper towels. Sprinkle with crushed pistachios and drizzle with honey or syrup if desired.

Pistachios, crushed

Honey or syrup (optional)

Soak the chickpeas overnight in water. Drain and rinse them, then blend with onion, garlic, parsley, cumin, coriander, baking powder, salt, black pepper, and flour until coarse but combined. Form into small balls or patties.

Prepare the Falafel

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

Fry the Falafel

In a bowl, combine diced cucumber, diced tomato, tahini, lemon juice, and a pinch of salt. Mix well.

Make the Salad

Blend tahini, lemon juice, water, and chopped cilantro until smooth. Adjust seasoning with salt to taste.

Prepare the Cilantro Tahini Sauce

Warm the pita bread slightly. Fill each pita with a few falafel balls, the cucumber-tomato salad, and drizzle with cilantro tahini sauce. Serve immediately.

Assemble the Sandwich

Chickpeas (dried)

Onion (finely chopped)

Garlic (minced)

Fresh parsley (chopped)

Cumin (ground)

Coriander (ground)

Black pepper (ground)

Flour

Pita bread

Cucumber (diced)

Tomato (diced)

Cilantro (chopped)

1. Preheat the oven to 425°F (220°C). Cut the russet potatoes into wedges or fries, ensuring they are uniform in size for even cooking. Rinse in cold water to remove excess starch and pat dry with a towel.

Making the Fries

2. In a large bowl, toss the cut potatoes with olive oil, salt, paprika, cayenne pepper, and black pepper until well coated.

Seasoning the Fries

3. Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Baking the Fries

4. While the fries are baking, prepare the toum. In a food processor, combine garlic cloves and salt. Pulse until finely minced. Add the egg white and lemon juice, and blend until smooth.

Making the Toum

5. With the processor running, slowly drizzle in the vegetable oil until the mixture emulsifies and becomes thick and creamy. Adjust the seasoning with salt to taste.

Whipping the Toum

6. Once the fries are done, remove from the oven and serve hot topped with the whipped garlic sauce (toum). Enjoy!

Serving

Russet potatoes

Olive oil

Cayenne pepper

In a food processor, combine chickpeas, parsley, cilantro, garlic, cumin, coriander, salt, black pepper, flour, and baking powder. Blend until a coarse mixture forms. Shape into small balls or patties.

Make the Falafel

Heat oil in a deep skillet over medium heat. Fry falafel in batches until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.

In a large bowl, combine mixed greens, diced tomato, and diced cucumber. Toss gently to mix.

Prepare the Salad

Place a generous portion of the mixed greens salad in a bowl. Top with crispy falafel, a scoop of smoked eggplant mutabal, and serve with pita bread on the side.

Chickpeas (canned or cooked)

Fresh parsley, chopped

Ground cumin

Ground coriander

Flour (all-purpose or chickpea flour)

Oil (for frying)

Mixed greens (e.g., arugula, spinach, romaine)

Tomato, diced

Cucumber, diced

Smoked eggplant (Mutabal)

In a large bowl, combine the rice, diced tomato, chopped onion, parsley, dill, lemon juice, olive oil, salt, and pepper. Mix thoroughly.

Prepare the Filling

If using preserved grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until tender.

Prepare Grape Leaves

Lay a grape leaf flat on a clean surface. Place about 1-2 tablespoons of the filling at the base of the leaf. Fold the sides over the filling and roll it up tightly from the base to the tip.

Stuff the Grape Leaves

Place the stuffed grape leaves seam side down in a large pot. Layer them tightly together. Add any remaining filling on top.

Arrange in Pot

Pour vegetable broth or water over the stuffed grape leaves until they are covered. Place a plate on top to keep them submerged. Cover the pot and simmer on low heat for about 45-60 minutes.

Cook

Once cooked, remove from heat and let them cool slightly. Serve warm or at room temperature with lemon wedges on the side.

Grape leaves

Long-grain rice

Onion, finely chopped

Fresh dill, chopped

Vegetable broth or water

Soak the dried corn husks in warm water for at least 30 minutes until pliable.

Prepare the Corn Husks

In a large bowl, combine masa harina, baking powder, and salt. Gradually mix in chicken broth and vegetable oil until a smooth dough forms.

Make the Masa Dough

In a separate bowl, combine stewed chicken, chopped bell pepper, chopped onion, chopped cilantro, cumin, and black pepper. Mix well.

Take a soaked corn husk, spread 2 tablespoons of masa dough on the wide end, leaving space on the sides. Add 1 tablespoon of the chicken filling on top of the masa. Fold the sides of the husk in and roll from the bottom up, securing the tamale.

Assemble the Tamales

Place the tamales upright in a steamer pot. Cover with a damp cloth and steam for about 1 hour, or until the masa is firm and cooked through.

Steam the Tamales

Remove the tamales from the steamer and let them cool slightly before serving. Enjoy with your favorite salsa or sauce.

dried corn husks

masa harina

baking powder

chicken broth

vegetable oil

stewed chicken

chopped bell pepper

chopped onion

chopped cilantro

In a large bowl, combine chicken wings, sliced onions, minced garlic, mustard, lemon juice, olive oil, salt, black pepper, cayenne pepper, and bay leaves. Mix well and let marinate in the refrigerator for at least 2 hours, ideally overnight.