Signature Sampler Recipe

Prepare filling

In a large bowl combine ground beef, finely diced onion, minced garlic, ground cumin, ground coriander, paprika, sumac, salt, black pepper, chopped parsley and 2 tbsp flour. Mix gently with your hands or a spoon until evenly combined; avoid overworking to keep bites tender.

Form bites

Portion the mixture into 12 equal pieces (about 1.5 oz / 45 g each). Roll or shape into small oblong meatballs or patties, about 1 1/2 inches across. Place on a tray while you heat the pan.

Cook

Heat a 12-inch skillet over medium-high heat and add 2 tbsp olive oil. When oil shimmers, add the meat bites in a single layer (work in batches if necessary). Sear 2–3 minutes per side until nicely browned and cooked through (internal temp ~160°F/71°C). Transfer to a paper towel–lined platter to drain.

Keep warm

Keep hot bites warm in a low oven (200°F / 95°C) on a baking sheet covered loosely with foil until service. Insert toothpicks if desired for easy serving.

Arrange dips

Place hummus, baba ganoush and tzatziki into shallow serving bowls. Drizzle each dip lightly with a little extra virgin olive oil (about 1 tsp per bowl) and sprinkle a pinch of za'atar over the hummus for aroma.

Assemble accompaniments

Spread roasted red peppers, cucumber slices, cherry tomato halves, marinated olives and pickled turnips into separate piles on a large serving tray. Crumble the feta into a small dish or scatter lightly over the vegetables. Tuck lemon wedges around the tray for guests to squeeze.

Final garnish

Finish the tray with a light drizzle (1 tbsp) of extra virgin olive oil over the vegetables and a small sprinkle of chopped parsley or mint for color.

If using pita bread as serving pieces

Warm whole pita rounds wrapped in foil in a 300°F (150°C) oven for 8–10 minutes until pliable, then stack and slice into wedges for guests to tear and use as bread.

If making pita chips

Preheat oven to 375°F (190°C). Cut each pita round into 8 triangles. Toss pita pieces with 2 tbsp olive oil, 1/2 tsp salt and 1 tsp za'atar (if using) until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, flipping once, until golden and crisp. Cool on a rack.

Prepare fillings

If not already seasoned, warm shredded rotisserie chicken in a skillet with a pinch of salt and 1 tsp olive oil for 2–3 minutes to take the chill off. Toss chicken with 2 tsp hot sauce if using. Combine diced tomato and sliced red onion in a small bowl and season lightly with salt and a squeeze of lemon.

Assemble pockets

Gently open each pita pocket and layer about 2 tbsp shredded lettuce, 2 tbsp warm chicken, 1 tbsp diced tomato/onion, a teaspoon of crumbled feta (optional) and a teaspoon of chopped mint. Drizzle about 1 tsp tahini sauce into each pocket (reserve remaining tahini to serve on the side).

Finish & hold

Place assembled pockets seam-side down on a platter. Cover loosely with plastic wrap and refrigerate if holding more than 30 minutes. For service, offer extra tahini and lemon wedges on the side.