Gallon of Iced Tea/Lemonade (10 Servings)

Assorted Mediterranean pastries made with layers of cut into bite size pieces.

Baklava Assortment

Cans of Soda/Bottled Water

Lean ground lamb minced with fresh herbs & spices.

Lamb Kafta Kabobs

Beef Kabobs

All natural charbroiled & marinated kabobs, served with Toum (Whipped Garlic)

Chicken Kabobs

Hand rolled grape leaves from the vine; stuffed with rice, tomatoes and spices. Served with labneh for dipping.

Grape Leaves Platter

Lebanese flatbreads made with flour, freshly topped and baked in a fire hearth oven. Assortment includes Savory Beef, Feta Spinach, Three Cheese, Tomato Olive, and Herb Zaatar, cut in bite size wedges.

Man'oucheh [Flatbread] Platter

An elegant array of Mediterranean cheeses. Garnished with mixed olives.

Mediterranean Cheese & Olives Platter

Grape Leaves

Zaatar Deluxe

Kibbeh

Zaatar (Thyme)

Salmon

Mixed Grill

An assortment of freshly-baked cookies and fudge brownies cut into bite size pieces. (16-20 Servings)

Large Cookies & Brownies

Lamb Kafta

Steak

Grilled Chicken

Kabob Platter

Mediterranean Wines

Falafel with Tahini (3 Pieces)

Cheese Pie

Grilled Steak Kabob

In a medium saucepan, bring 4 cups of water to a boil.

Boil Water

Once boiling, remove from heat and add 4 black tea bags. Let steep for about 5-7 minutes.

Brew Tea

Remove tea bags and stir in 1 cup of sugar until dissolved. Set aside to cool.

Sweeten Tea

Squeeze the juice from 4 fresh lemons into a measuring cup, removing seeds as necessary.

Juice Lemons

In a large pitcher, combine the lemon juice, 6 cups of water, and 1 cup of sugar. Stir until the sugar is completely dissolved.

Mix Lemonade

In a large gallon pitcher, combine the cooled tea and prepared lemonade. Stir well to mix.

Mix Tea and Lemonade

Fill 10 cups with ice cubes (about 4 cups total) and pour the iced tea/lemonade mixture over the ice.

Prepare for Serving

Add lemon slices to each cup for garnish before serving. Enjoy your refreshing iced tea/lemonade!

Garnish and Enjoy

Water

Black tea bags

Sugar

Fresh lemons

Ice cubes

Lemon slices

In a food processor, add the walnuts and pistachios. Pulse until coarsely chopped. Be careful not to over-process into a paste.

Chop the Nuts

In a large bowl, combine the chopped nuts, sugar, and ground cinnamon. Mix well until evenly distributed.

Mix the Filling

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

Melt the Butter

Preheat the oven to 350°F (175°C). On a clean surface, lay out one sheet of phyllo dough and brush with melted butter. Repeat this process, layering 8-10 sheets, brushing each with butter.

Layer the Phyllo

Evenly distribute a portion of the nut filling over the layered phyllo dough. Repeat the layering process (phyllo + butter) for another 5-6 sheets, then add more nut filling. Continue this process until all filling is used, finishing with 8-10 sheets of phyllo on top.

Add the Nut Filling

Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut through all layers.

Cut the Baklava

Place the baklava in the preheated oven and bake for about 45-50 minutes, or until golden brown and crisp.

Bake

While the baklava is baking, combine honey and water in a saucepan. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Remove from heat and stir in vanilla extract.

Cook the Syrup

Once the baklava is out of the oven, immediately pour the honey syrup over it, ensuring all pieces are well coated. Let it cool completely and absorb the syrup.

Soak the Baklava

Once cooled, cut through the pre-scored pieces again if needed, and serve at room temperature.

Serve

Phyllo dough

Unsalted butter

Walnuts

Pistachios

Ground cinnamon

Honey

Vanilla extract

Collect one can each of Pepsi, Diet Pepsi, Sierra Mist, and one bottle of water.

Gather Beverages

If desired, place the cans of soda and the bottled water in the refrigerator for at least 30 minutes to chill before serving.

Chill (Optional)

Open each can of soda and pour into glasses if preferred. Serve the bottled water as is, with or without ice, and enjoy!

Pepsi

Diet Pepsi

Sierra Mist

Bottled Water

Gather all the ingredients and chop the parsley and mint finely. Mince the garlic cloves.

Prepare the ingredients

In a large mixing bowl, combine the lean ground lamb with chopped parsley, chopped mint, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper.

Mix the lamb mixture

Using your hands, mix all the ingredients thoroughly until well combined. Divide the mixture into equal portions and form them into cylindrical shapes around the skewers.

Form the kabobs

Preheat your grill or grill pan over medium-high heat. Brush the grill grates with olive oil to prevent sticking.

Preheat the grill

Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the kabobs are browned and cooked through.

Cook the kabobs

Remove the kabobs from the grill and let them rest for a few minutes before serving. Enjoy with your choice of sides or sauces.

Lean ground lamb

Fresh parsley, chopped

Fresh mint, chopped

Garlic, minced

Ground cumin

Ground coriander

Paprika

Salt

Black pepper

Olive oil

Wooden or metal skewers

In a large bowl, whisk together the olive oil, soy sauce, minced garlic, black pepper, paprika, cumin, and salt. Mix thoroughly until combined.

Make the Marinade

Add the beef cubes to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, preferably overnight for more flavor.

Marinate the Beef

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. This step is not necessary for metal skewers.

Prepare the Skewers

Thread the marinated beef cubes onto the skewers, alternating with pieces of bell peppers, red onion wedges, zucchini slices, and cherry tomatoes. Pack them tightly but not too tightly to allow even cooking.

Assemble the Kabobs

Preheat the grill to medium-high heat. Place the kabobs on the grill and cook for about 10-15 minutes, turning occasionally, until the beef is cooked to your desired level of doneness (135°F for medium-rare, 145°F for medium).

Grill the Kabobs

Remove the kabobs from the grill and let them rest for a few minutes before serving. Enjoy your beef kabobs with your favorite dipping sauce or side dishes.

olive oil

soy sauce

garlic cloves, minced

black pepper

paprika

cumin

salt

beef sirloin, cut into 1-inch cubes

bell peppers, chopped

red onion, cut into wedges

zucchini, sliced

cherry tomatoes

skewers (wooden or metal)

In a bowl, mix together olive oil, lemon juice, minced garlic, paprika, cumin, salt, and black pepper. Cut the chicken into 1-inch cubes and add to the marinade. Toss well to coat. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

While the chicken marinates, wash and cut the bell peppers and red onion into chunks that are similar in size to the chicken pieces.

Prepare the Vegetables

Soak skewers in water for 30 minutes if using wooden ones. Thread the marinated chicken, bell peppers, and red onion onto the skewers, alternating as you go.

Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

In a food processor, add the garlic cloves and salt. Pulse until minced.

Prepare the Garlic

Add the egg white and lemon juice to the garlic mixture and pulse until combined.

Emulsify the Mixture

With the food processor running, slowly drizzle in the olive oil until the mixture is thick and creamy. Adjust seasoning with additional salt if desired.

Incorporate the Olive Oil

Boneless Chicken Breast

Olive Oil

Lemon Juice

Garlic Cloves

Cumin

Black Pepper

Bell Peppers

Red Onion

Skewers

Egg White

In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it cool.

Cook the Rice

In a large mixing bowl, combine the cooked rice, diced tomatoes, chopped onion, parsley, mint, olive oil, lemon juice, salt, black pepper, and cinnamon. Mix well until all ingredients are evenly incorporated.

Mix the Ingredients

If using fresh grape leaves, blanch them in boiling water for about 2 minutes until they are tender. If using jarred leaves, rinse them well to remove excess brine.

Prep Grape Leaves

On a flat surface, place a grape leaf with the stem facing you. Place about 1 tablespoon of the filling at the base of the leaf. Fold the sides over the filling and roll tightly from the base to the tip. Repeat until all leaves and filling are used.

Stuff the Grape Leaves

Place the stuffed grape leaves seam-side down in a large pot. Add enough water to cover the leaves and drizzle with a little olive oil. Place a plate on top to keep them submerged and bring to a gentle simmer. Cover and cook for 35-40 minutes or until the leaves are tender.

Arrange and Cook

In a small serving bowl, place the labneh. Drizzle with olive oil and sprinkle with zaatar if desired.

Serve the Labneh

Grape leaves

Rice

Tomatoes (diced)

Onion (finely chopped)

Fresh parsley (chopped)

Fresh mint (chopped)

Lemon juice

Cinnamon

Labneh

Olive oil (for drizzling)

Zaatar (optional)

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

Mix Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Let Dough Rise

In a skillet over medium heat, add a little oil and sauté the chopped onion until translucent. Add ground beef and cook until browned. Season with allspice, salt, and black pepper.

Cook Beef

In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add chopped spinach and cook until wilted. Remove from heat and mix in crumbled feta.

Sauté Spinach

In a bowl, combine shredded mozzarella, shredded cheddar, and grated parmesan cheese. Set aside.

Mix Cheeses

In a bowl, combine diced tomatoes, sliced black olives, olive oil, and salt. Mix well.

Prepare Topping

In a small bowl, combine za'atar spice mix with olive oil to create a paste.

Mix Za'atar

Preheat your oven to a high temperature (around 475°F / 245°C) or use a fire hearth oven if available.

Preheat Oven

Once the dough has risen, punch it down and divide it into equal portions. Roll out each portion into a flat round shape.

Gallon Of Iced Tea/lemonade (10 Servings)