beef kibbe (1 pc)

lamb kebab grilled seasoned beef and lamb meatballs 270 cal

kafta

beef shawarma

195-980 cal pita thin white rice white with vermicelli seasonal grains romaine crispy heart of lettuce seasonal greens served with sumac pomegranate vinaigrette

Naya salad

SIDE OF PITA BREAD

LABNE

TABBOULE

CHICKEN TAHINI CAESAR ROLL

Pomegranate Vinaigrette

Zesty Jalapeño

Spicy Red Pepper

Seasonal Grains

Pita Chips

Pita Bread

Fried chickpea croquettes, served with lemon tahini.

Falafel & Tahini

Our rekakat features a blend of four cheeses (halloumi, feta, akkawi, mozzarella) and nigella seeds wrapped in phyllo dough and deep fried to a golden perfection.

Cheese Rekakat

Lebanese pastry with a thin and crispy dough, filled with a lemony spinach filling.

Spinach Fatayer

A traditional Middle Eastern snack made of bulgur, minced onions and ground beef.

Beef Kibbe

Chopped parsley, bulgur, onions, tomatoes, mint, lemon and olive oil.

Tabboulé

Stuffed with a savory mixture of rice, onions, dill and mint.

Grape Leaves

A soft cheese made from strained yogurt. Served with pita.

Labné

A hot twist on our classic hummus, featuring jalapeño. Served with pita.

Spicy Hummus

Smooth and creamy blended chickpeas, tahini, and a hint of lemon. Served with pita.

Classic Hummus

Fluffy pita pockets stuffed with flavorful toppings and your choice of chicken shawarma, braised beef shawarma, or falafel.

Pita Pockets

Place the 0.25 cup fine bulgur in a small bowl and cover with 2 tbs cold water. Let soak 10 minutes until soft. Drain any excess and press lightly to remove extra moisture.

Soak bulgur

In a small food processor or with a very sharp knife, combine the soaked bulgur, 2 oz very finely ground beef, 0.5 tbs flour, 1 tbs warm water, 0.25 tsp salt, 1/8 tsp black pepper, and 1/16 tsp allspice. Pulse/process until you have a smooth, slightly sticky paste that holds together when pressed (about 20–30 seconds in a processor). If too dry, add up to 1/2 teaspoon more warm water; if too wet, add a scant 1/4 tbs flour.

Process shell mixture

Transfer the dough to a small bowl, cover, and refrigerate 10 minutes to firm slightly — this makes shaping easier.

Chill shell

Heat 0.5 tsp olive oil in a small skillet over medium heat. Add 0.25 cup finely chopped onion and sauté 2–3 minutes until softened and translucent but not browned. Remove from heat and let cool slightly.

Cook onion

In a small bowl, mix 1.75 oz ground beef, the cooled onion, 1 tsp toasted pine nuts (if using), 0.125 tsp salt, 1/16 tsp black pepper, and 1/16 tsp allspice. Mix until well combined and slightly tacky. Taste a tiny pinch (briefly cooked in the skillet if you prefer) to check seasoning and adjust if needed.

Combine filling

Lightly wet your hands. Take half of the chilled shell dough (about the size of a large walnut) and roll between your palms to form a smooth ball. Using your thumb, press into the center to create a hollow cup with thin even walls and a slightly thicker base. Work quickly to keep dough pliable; if it sticks, wet hands again lightly.

Form shell cup

Place about 1 heaping teaspoon of the filling into the hollow. Moisten the rim with a drop of water, then fold the edges up and pinch to seal, shaping into an oval or football shape. Smooth seams so the kibbe is fully enclosed and the surface is even. Repeat with remaining dough and filling to make 1 kibbe (this recipe yields 1 larger kibbe; scale ingredients for more).

Add filling and close

Pour 0.5 cup vegetable oil into a small frying pan to reach about 1/4–1/3 inch depth (or use a deep-fryer set to 350°F/175°C). Heat over medium-high until shimmering and a small piece of dough sizzles immediately but does not burn (about 325–350°F).

Heat oil

Gently slide the formed kibbe into the hot oil seam-side down. Fry for 2–3 minutes per side, turning carefully with tongs or a slotted spoon, until evenly golden-brown and crisp. Adjust heat as needed to prevent over-browning; total frying time will be about 6–8 minutes.

Fry kibbe

Transfer the fried kibbe to a plate lined with paper towels to drain excess oil. Let rest 2 minutes — the interior will finish cooking from residual heat.

Drain & rest

Serve hot with a lemon wedge and 2 tbs plain yogurt or tahini if using. Squeeze lemon just before eating.

Serve

fine bulgur (fine/cracked wheat, soaked)

all-purpose flour

ground lean beef (or lamb), very finely ground or processed

warm water

fine sea salt

ground black pepper

ground allspice

ground beef (or lamb), medium-fat

small onion, finely chopped

pine nuts (optional), toasted

olive oil

vegetable oil (for deep or shallow frying)

lemon wedges (to serve)

plain yogurt or tahini (optional, for serving)

Peel and very finely grate the onion (or mince and squeeze out excess moisture in a clean towel). Finely chop the parsley and mint. Mince the garlic. Removing excess onion liquid helps the mixture bind and prevents it from becoming watery.

Prepare aromatics

In a large bowl, add the ground lamb and ground beef. Add the grated onion, parsley, mint, minced garlic, cumin, allspice, coriander, cinnamon, salt, pepper, and optional red pepper flakes. Using clean hands, mix everything gently but thoroughly until evenly combined — about 1–2 minutes. Avoid overworking the meat to keep the kafta tender.

Combine meats and seasonings

Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the mixture and makes it easier to shape onto skewers and helps flavors meld.

Rest and chill

If using flat metal or wooden skewers (soak wooden skewers 30 minutes beforehand), divide the mixture into 8 equal portions (about 90 g each). Wet your hands slightly, take one portion and press it around the skewer into a long sausage shape about 4–5 inches (10–12 cm) long and ~1 inch (2.5 cm) thick. Repeat with remaining portions. If you prefer meatballs, form into oval or round shapes about the size of a golf ball and place on a tray.

Shape onto skewers

Preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C). If using a cast-iron grill pan or skillet, heat it over medium-high until very hot. Lightly brush the kafta with olive oil to prevent sticking.

Preheat grill or pan

Place skewers or shaped kafta on the hot grill. Cook for 3–4 minutes per side, turning once or twice, until a nicely browned crust forms and the internal temperature reaches 160°F (71°C) for lamb/beef. Total cooking time will be 8–10 minutes depending on thickness. If using meatballs in a pan, cook turning occasionally until evenly browned and cooked through.

Grill the kafta

Remove from heat and let the kafta rest for 3–5 minutes on a plate tented with foil. This allows juices to redistribute and improves texture.

Rest

Brush the warmed pita or flatbread with a little olive oil and warm briefly on the grill or pan. Serve 1–2 kafta skewers per person with lemon wedges, tahini or yogurt sauce, and sliced tomatoes and cucumber. Squeeze lemon over the kafta before eating.

ground lamb (80/20)

ground beef (80/20)

onion, finely grated or very finely minced

fresh parsley, finely chopped

fresh mint, finely chopped

garlic cloves, minced

ground cumin

ground coriander

ground cinnamon

kosher salt

black pepper, freshly ground

olive oil (for brushing/grill)

optional: red pepper flakes

lemon wedges

pita bread or flatbread

tahini sauce or yogurt sauce

sliced tomatoes and cucumber

Trim excess fat from the steak and place it in the freezer for 20–30 minutes to firm slightly (this makes thin slicing easier). Using a sharp knife, slice the beef thinly across the grain into strips about 1/8–1/4 inch thick.

Prepare the beef

In a medium bowl combine Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, paprika, smoked paprika, allspice, cinnamon, salt, black pepper, and crushed red pepper flakes if using. Whisk until smooth and well combined.

Make the marinade

Add the sliced beef to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours. (For best flavor, marinate 4–8 hours.)

Marinate

About 20–30 minutes before cooking, remove the marinated beef from the refrigerator to come closer to room temperature. Preheat a grill, grill pan, or heavy skillet over medium-high heat. If using a grill or grill pan, lightly oil the grates/pan with 1 tbsp olive oil.

Bring to room temperature & preheat

Working in a single layer, add beef strips to the hot grill or pan (do not overcrowd; cook in batches if needed). Cook 2–3 minutes per side until nicely charred and cooked through (internal temperature ~ 130–140°F for medium-rare to medium, depending on thickness). Remove cooked strips to a plate and tent lightly with foil to keep warm.

Cook the beef

Warm pita or flatbreads briefly on the grill or in a hot, dry skillet (20–30 seconds per side). To assemble: place a portion of beef strips on each warm pita, top with sliced tomatoes, red onion, chopped parsley, and a drizzle of tahini or garlic sauce. Add crumbled feta or pickles if desired and squeeze a lemon wedge over the filling.

Warm bread & assemble

Serve immediately while hot. Leftover cooked beef will keep in an airtight container in the refrigerator for up to 3 days.

flank steak or top round, thinly sliced against the grain

plain full-fat Greek yogurt

fresh lemon juice

garlic, minced

ground paprika

smoked paprika

salt

black pepper

crushed red pepper flakes (optional)

olive oil (for grilling/pan)

fresh parsley, chopped

warm pita bread or flatbreads

tahini sauce or garlic sauce (optional)

sliced tomato

thinly sliced red onion

crumbled feta or pickles (optional)

Wash and dry romaine hearts, crispy heart of lettuce, and seasonal mixed greens thoroughly. Chop romaine into 1-inch pieces and shred the crispy heart of lettuce. Place all greens in a large mixing bowl.

Prepare greens and grains

If you have not cooked grains and rice: cook seasonal grains according to package instructions (typical: simmer 20–30 minutes until tender). Cook white rice with vermicelli by lightly toasting 1–2 tablespoons of broken vermicelli in 1 teaspoon oil in a saucepan until golden, then add 1 cup water and 1/2 cup rice, bring to a boil, cover and simmer 12–15 minutes. Fluff with a fork and let cool slightly. Measure 1/2 cup cooked grains and 1/2 cup cooked rice with vermicelli and add to the bowl with greens.

Warm pita thin in a toaster or oven at 350°F (175°C) for 3–5 minutes until pliable, or warm in a skillet 30–60 seconds per side. Slice into strips or tear into bite-sized pieces. If you prefer chips, toss strips with 1 teaspoon olive oil and a pinch of salt and bake at 375°F (190°C) for 6–8 minutes until crisp.

Add pomegranate seeds, toasted pine nuts or chopped pistachios, chopped parsley, and chiffonaded mint to the salad bowl. Reserve a few pomegranate seeds and mint leaves for garnish if desired.

In a small bowl or jar, combine pomegranate molasses (1 tablespoon), fresh lemon juice (1 tablespoon), red wine vinegar (1 teaspoon), Dijon mustard (1/2 teaspoon), ground sumac (1 teaspoon), honey or maple syrup (1/2 teaspoon, optional), kosher salt (1/2 teaspoon), and freshly ground black pepper (1/4 teaspoon). Whisk or shake while slowly streaming in the extra-virgin olive oil (3 tablespoons) until the dressing is emulsified and slightly thickened. Taste and adjust salt, acid, or sweetness as desired.

Make the dressing

If the dressing is too thick, whisk in 1–2 teaspoons of water to reach desired consistency. For a brighter flavor, add an additional 1/2 teaspoon lemon juice or 1/2 teaspoon pomegranate molasses to intensify acidity or pomegranate note.

Drizzle about half of the vinaigrette over the salad ingredients in the large bowl and toss gently but thoroughly to coat. Add more dressing to taste (reserve some for guests who may want extra).

Transfer salad to a serving platter or individual bowls. Scatter reserved pomegranate seeds and mint leaves on top. Arrange pita strips on the side or tuck a few into the salad for crunch.

Serve immediately so the pita remains crisp. Leftover dressing can be stored in the refrigerator for up to 5 days; toss salad just before serving to keep greens crisp.

romaine hearts (chopped)

crispy heart of lettuce (or iceberg, shredded)

seasonal mixed greens (baby lettuces, arugula, or spinach)

seasonal grains (cooked; e.g., farro, barley or a mixed grain blend)

white rice with vermicelli (cooked and fluffed)

pita thin (toasted or warmed and sliced into strips)

pomegranate seeds (arils)

toasted pine nuts or chopped pistachios

fresh mint leaves (chiffonade)

fresh parsley (chopped)

pomegranate molasses

extra-virgin olive oil

red wine vinegar

ground sumac

Dijon mustard

honey or maple syrup (optional, to taste)

freshly ground black pepper

In a small bowl, combine the 1 cup warm water (about 105–115°F / 40–46°C) with the granulated sugar and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Activate yeast

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the all-purpose flour and fine sea salt. Make a well in the center, pour in the activated yeast mixture and 1 tablespoon extra-virgin olive oil. Stir with a wooden spoon or run the mixer low speed until the mixture comes together into a shaggy dough. If dough is too dry, add up to the additional 1/4 cup warm water a tablespoon at a time until the dough forms a soft, slightly tacky ball.

Mix dough

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic. If using a stand mixer, knead on medium-low for 5–6 minutes. The dough should spring back when poked and be soft but not overly sticky.

Knead

Lightly oil a clean bowl with a little olive oil, place the dough inside, and turn to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot for 45–60 minutes, or until doubled in size.

First rise

Gently deflate the dough and divide it into 8 equal pieces (about 75–80 g / 2.6–2.8 oz each). Roll each piece into a tight ball and let rest, covered, for 10 minutes. On a lightly floured surface, roll each ball into a 6–7 inch round, about 1/8 inch (3 mm) thick. Keep rounds covered with a towel while you work to prevent drying.

Shape pitas

Preheat the oven to 500°F (260°C) with a heavy baking sheet or pizza stone on the middle rack for at least 30 minutes so it's very hot. Alternatively you may use a cast-iron skillet preheated in the oven. Carefully transfer 2–3 rounds at a time to the hot surface (use a peel or inverted baking sheet dusted with flour/polenta). Bake for 3–5 minutes until the pitas puff and the tops show light brown spots. For a slightly softer exterior, you can bake with a small oven-safe dish of water on a lower rack to add steam.

Preheat and bake

Remove baked pitas to a clean towel and immediately cover them to keep soft while you bake the rest. Repeat with remaining rounds.

Finish

If desired, brush each warm pita lightly with the additional 1 tablespoon olive oil and sprinkle with sesame seeds or za'atar and a pinch of coarse sea salt. Return to the warm oven for 30–60 seconds if you want the seeds to adhere, then keep wrapped until serving.

active dry yeast

granulated sugar

warm water (for dough adjustment)

extra-virgin olive oil (for brushing)

sesame seeds or za'atar (optional)

coarse sea salt (optional, to taste)

In a medium bowl, combine the Greek yogurt and the coarse sea salt. Taste and adjust salt if needed. If your yogurt is extremely thick and you want a silkier labne, stir in up to 1/4 cup whole milk yogurt in small increments until you reach a spreadable but not runny consistency.

Season and adjust consistency

Place a fine-mesh sieve over a large bowl so drained whey will collect in the bowl. Line the sieve with a double layer of cheesecloth or a clean, fine kitchen towel, leaving plenty of cloth hanging over the edges to gather the yogurt.

Prepare strainer

Spoon the seasoned yogurt into the center of the cheesecloth-lined sieve. Fold the cloth over the yogurt to cover it completely.

Transfer yogurt

Gather the cloth corners and secure with a rubber band or kitchen twine to make a pouch. You can either hang the pouch over a bowl (using a spoon balanced across the bowl rim) or leave the pouch sitting in the sieve. For a firmer, thicker labne, place a small plate on top of the pouch and weigh it lightly with a can or jar to help the whey drain faster.

Tie and hang (or weigh down)

Refrigerate the setup and allow yogurt to drain for 8–24 hours depending on desired thickness: about 8–12 hours for a thick cream-cheese–like spread, 18–24 hours for very dense, almost sliceable labne. Periodically check and discard (or reserve) the collected whey. Do not let the yogurt sit in the drained whey; if needed, empty the bowl under the sieve to keep whey away from the pouch.

Drain

After draining, unwrap the cheesecloth and transfer the strained labne to a clean bowl. Stir gently to smooth. Taste and add a tiny pinch of salt if needed.

Unwrap and transfer

Spoon the labne into a shallow serving dish and use the back of a spoon to create a swirl or shallow well in the center.

Spread and season

Drizzle 1–2 tablespoons extra-virgin olive oil over the top. Sprinkle the za'atar or sumac, then scatter toasted pine nuts (or walnuts), chopped herbs (mint or dill), a little lemon zest if using, and finish with freshly ground black pepper.

Add oil and garnishes

Serve chilled or at room temperature with warm pita bread, crisp vegetables, crackers, or use as a spread for sandwiches and mezze. Leftover labne keeps tightly covered in the refrigerator for up to 5–7 days.

The drained whey collected in the bowl is flavorful and can be used in smoothies, as a brine for vegetables, in bread or pancake batter, or to water plants. It can also be frozen for later use.

Beef Kibbe (1 Pc)

Kafta

Beef Shawarma

Naya Salad

Side Of Pita Bread

Labne

Tabboule

Chicken Tahini Caesar Roll