Build Your Own Meal, Naya-style Recipe

Rice

Cook long-grain basmati rice per package (1 cup rice to 1.5–2 cups water). Fluff and cool slightly. Portion 1/2 cup cooked rice per person and keep warm in covered pans.

Quinoa

Rinse quinoa, then cook 1 part quinoa to 2 parts water until tender (~15 minutes). Fluff and portion 1/2 cup cooked quinoa per person; keep warm or at room temperature.

Greens

Wash and spin-dry romaine and spinach. Chop romaine into bite-size pieces and mix with baby spinach. Portion 1 cup per person and keep chilled.

Couscous

Prepare couscous by pouring 1.25 cups hot water/stock over 1 cup couscous, cover 5 minutes, fluff. Portion 1/2 cup cooked couscous per person and keep warm.

Chicken shawarma

Marinate sliced chicken thighs in garlic, lemon, olive oil, cumin, coriander, paprika, turmeric, salt and pepper for at least 1 hour. Sear in a hot pan or roast at 400°F (200°C) until internal temperature reaches 165°F (74°C). Slice and keep warm; portion 4 oz per person.

Beef kofta

Combine ground beef with grated onion, parsley, cumin, coriander, salt and pepper. Form into logs or patties and grill or pan-sear until cooked through (~160°F / 71°C). Crumble or slice and hold warm; portion 4 oz per person.

Falafel

Prepare or reheat falafel balls. If making: pulse soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt; form balls and bake at 375°F (190°C) 20–25 minutes or fry until crisp. Provide 3 pieces per person and hold warm/crispy.

Grilled salmon

Season fillets with salt, pepper and a little lemon. Grill or roast at 400°F (200°C) until just cooked (~125–135°F/52–57°C for medium). Flake into portions of 4 oz per person and hold warm.

Smoked/roasted tofu

Press tofu, cube, toss with olive oil, smoked paprika, salt and pepper. Roast at 400°F (200°C) 20–25 minutes until golden. Keep warm; portion 4 oz per person.

Garlic tahini sauce

Whisk together 1/2 cup tahini, 3–4 tbsp water to loosen, 1 minced garlic clove, 2 tbsp lemon juice, 1/4 tsp salt. Adjust consistency with water. Portion 2 tbsp per person; keep chilled.

Classic hummus

Blend cooked chickpeas, tahini, lemon juice, garlic, olive oil and salt to a smooth paste. Drizzle with olive oil and paprika. Portion 2 tbsp per person; keep chilled.

Spicy harissa yogurt

Mix plain yogurt with 1–2 tsp harissa paste (to taste), a squeeze of lemon and pinch of salt. Portion 1 tbsp per person; keep chilled.

Cucumber dill tzatziki

Grate cucumber, squeeze out moisture, mix into Greek yogurt with minced garlic, chopped dill, lemon juice and salt. Portion 1 tbsp per person; keep chilled.

Mint chimichurri

Chop parsley and mint finely, mix with minced garlic, red wine vinegar, olive oil, salt and a pinch of chili flakes. Portion 1 tbsp per person; keep chilled.

Prepare all toppings in small bowls for self-serve. Quick prep steps: thinly slice pickled red onions (or quick-pickle onions in vinegar, sugar, salt for 30 minutes), dice tomatoes and cucumbers, shred carrots, chop parsley and mint, crumble feta, toast nuts lightly, roast sweet potato cubes with olive oil and salt at 400°F (200°C) until tender (~25–30 minutes), slice charred peppers and olives. Portion suggested amounts per person (see ingredients). Label each bowl.

Warm pita pockets in an oven at 350°F (175°C) for 5–8 minutes wrapped in foil or directly on rack for 2–3 minutes. For each plate: choose a base (1/2 cup cooked grain or 1 cup greens), top with chosen protein (4 oz), add 2 tbsp hummus and 2 tbsp tahini (or other sauces totaling ~3–4 tbsp), add 3–4 topping items (tomatoes, cucumber, pickled onion, feta, nuts), finish with a drizzle of olive oil, a sprinkle of sumac, toasted sesame if desired, and a lemon wedge. Serve with warm pita on the side.

Keep hot items at 140°F (60°C) or above and cold items at 40°F (4°C) or below. Provide serving spoons, tongs, and clear labeling for allergens (nuts, dairy, gluten, sesame, etc.). Plan 1 pita and 1 protein + base per guest; offer extra dips and toppings for customization.