The Office Essential Recipe

Prepare the Chicken Shawarma (if using)

Marinate the chicken with spices and olive oil for at least 1 hour. Grill or pan-fry until cooked through, then slice thinly.

Prepare the Falafel (if using)

If using pre-made falafel, heat them in the oven according to package instructions. Otherwise, prepare from scratch using chickpeas, herbs, and spices.

Assemble the Pita Pockets

Cut the pita bread in half to create pockets. Fill each pocket with falafel or chicken shawarma, lettuce, diced tomato, diced cucumber, and drizzle with tahini sauce.

Prepare the Salad Ingredients

Wash and chop mixed greens, radishes, cherry tomatoes, and cucumber. Set aside in a large bowl.

Toast the Pita Bread

Cut the pita bread into triangles and toast them in the oven until crispy.

Make the Dressing

In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

Combine and Serve

Add the toasted pita pieces to the salad bowl, pour the dressing over the salad, and toss gently to combine.

Prepare the Baklava

Preheat the oven to 350°F (175°C). Layer half the phyllo dough in a buttered baking dish. Sprinkle half the chopped walnuts over the dough.

Layer and Bake

Add another layer of phyllo followed by the remaining walnuts. Finish with the remaining phyllo. Brush the top layer with melted butter.

Make the Syrup

In a saucepan, combine water, sugar, and honey. Boil until sugar dissolves, then add cinnamon. Simmer for 10 minutes.

Bake and Serve

Cut baklava into diamond shapes and bake for about 30-35 minutes or until golden brown. Pour syrup over hot baklava and let it soak.

Brew the Tea

Boil 4 cups of water and steep tea bags for 5-7 minutes. Remove tea bags and sweeten with sugar while hot.

Cool the Tea

Allow the tea to cool to room temperature, then refrigerate until chilled.

Serve

Serve over ice with lemon slices and mint leaves for garnish.