Sautéed shrimp mixed with tomatoes, onions and green pepper

Shrimp Gallaba

Oasis Restaurant

Baklava

Falafel with Tahini – Sesame, Tomatoes & parsley

Pita-Wiches

Nammoura

Chicken Strips

Chicken or Beef Shawarma

Garlic Sauce

French fries

Rice

Tahini Sauce

Feta Cheese

Grilled Vegetables

Pickles & Olives

Our Hearty Lentil Soup

Lettuce, tomatoes, cucumbers, green peppers, olives, feta cheese, beets, onion & chicken shawarma served with a lemon juice & olive oil dressing

Greek with Chicken Shawarma

Tomatoes, cucumbers, & onion served with a lemon juice & olive oil dressing

Arabic Salad

Lettuce, tomatoes, cucumbers, green peppers, olives, feta cheese, beets & onion served with a lemon juice & olive oil dressing

Greek Salad

Romaine lettuce, tomatoes, cucumbers, radishes, parsley, toasted pita served with lemon juice & olive oil

Fattoush

Chopped parsley, tomatoes, onions, mint, mixed with cracked wheat, lemon and olive oil

Tabbouli

Grilled Shrimp

8 OZ. Of Salmon filet marinated in special spices served with rice & salad

Grilled Salmon

Five of our vegetarian specialties: Grape leaves, falafel, Hummus, Moujadara & Moussaka. Served with a Salad

Vegetarian Lover

Beans with tomatoes, onions & garlic, cooked in olive oil

Green Beans

Start by peeling and deveining the shrimp if not already done. Dice the tomatoes, chop the onion, and chop the green pepper. Mince the garlic.

Prepare the Ingredients

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and green pepper and sauté for about 5 minutes until they are soft and translucent.

Sauté the Vegetables

Add the minced garlic and diced tomatoes to the skillet and continue to cook for another 3-4 minutes, stirring occasionally, until the tomatoes start to soften.

Add Garlic and Tomatoes

Add the shrimp to the skillet. Season with salt, black pepper, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque.

Cook the Shrimp

Remove the skillet from heat and drizzle the lemon juice over the shrimp mixture. Stir well to combine.

Finish with Lemon Juice

Shrimp (peeled and deveined)

Tomatoes (diced)

Onion (chopped)

Green Pepper (chopped)

Garlic (minced)

Olive Oil

Salt

Black Pepper

Paprika

Lemon Juice

In a large bowl, combine the mixed greens, halved cherry tomatoes, and diced cucumber. Thinly slice the red onion and add it to the bowl.

Prepare the Salad Base

Sprinkle the feta cheese over the salad. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to create the dressing. Pour the dressing over the salad and toss gently to combine.

Add Feta and Dress

Rub the chicken breasts with olive oil, then season with garlic powder, paprika, salt, and black pepper. Ensure both sides are evenly coated.

Season the Chicken

Preheat a grill or grill pan over medium-high heat. Add the seasoned chicken breasts and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for a few minutes.

Grill the Chicken

Slice the grilled chicken breasts and serve them on top of the salad for a complete meal.

Slice and Serve

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Balsamic Vinegar

Chicken Breasts

Garlic Powder

In a mixing bowl, combine the chopped walnuts, chopped pistachios, granulated sugar, and ground cinnamon. Mix well until all ingredients are evenly incorporated.

Prepare the Filling

Thaw the phyllo dough according to package instructions. Preheat your oven to 350°F (175°C).

Prepare the Phyllo Dough

Brush a 9x13 inch baking dish with melted butter. Layer 10 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next. After 10 layers, spread a layer of the nut filling over the dough.

Layer the Phyllo

Repeat the process: add 5 more layers of phyllo (again brushing each layer with butter), then another layer of nut filling. Continue this pattern until all filling is used, finishing with 10 layers of phyllo on top. Brush the top layer generously with butter.

Continue Layering

Using a sharp knife, cut the baklava into diamond or square shapes before baking.

Cut the Baklava

In a saucepan, combine the water, granulated sugar, honey, vanilla extract, and lemon juice. Bring to a boil over medium heat, then reduce to a simmer for about 10 minutes. Remove from heat and let cool.

Make the Syrup

Bake the baklava for 45 minutes to 1 hour, or until golden brown. Once baked, immediately pour the cooled syrup over the hot baklava, ensuring it soaks into the layers.

Bake and Add Syrup

Chopped walnuts

Chopped pistachios

Granulated sugar

Ground cinnamon

Phyllo dough

Unsalted butter, melted

Water

Honey

Vanilla extract

Lemon juice

Rinse and soak the canned chickpeas in water for at least 2 hours or overnight.

Soak Chickpeas

In a food processor, combine the soaked chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is finely chopped but not pureed.

Prepare Falafel Mixture

Using your hands, form the mixture into small balls (about 1.5 inches in diameter). Place them on a tray or plate.

Form Falafel Balls

Heat olive oil in a deep skillet over medium heat. Fry the falafel balls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Fry Falafel

In a bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth. Adjust the water for desired consistency.

Mix Tahini Sauce

Gently warm the pita bread in a skillet or microwave to make it pliable.

Prepare Pita

In each pita, add a layer of lettuce leaves, followed by falafel balls, sliced cucumbers, and diced tomatoes. Drizzle tahini sauce over the top.

Assemble Pita-Wiches

Serve the pita-wiches immediately while warm, with additional tahini sauce on the side if desired.

Serve

Canned chickpeas

Fresh parsley

Fresh cilantro

Garlic cloves

Ground cumin

Ground coriander

Baking powder

Black pepper

Olive oil

Tahini

Pita bread

Tomatoes

Lettuce leaves

Sliced cucumbers

Preheat the Oven

In a large mixing bowl, combine semolina, sugar, and baking powder. Stir until well mixed.

Mix Dry Ingredients

In another bowl, mix together milk, vegetable oil, and rose water until well combined.

Combine Wet Ingredients

Gradually add the wet mixture to the dry mixture, stirring continuously until the batter is smooth and well combined.

Combine Mixtures

Grease a 9x13 inch baking dish with a little oil.

Prepare the Baking Pan

Pour the batter into the greased baking dish and spread it evenly.

Pour the Batter

Using a knife, score the batter into diamond shapes and place an almond in the center of each diamond.

Score the Batter

Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown.

Bake

In a saucepan, combine water and sugar and bring to a boil.

Combine Ingredients

Once boiling, reduce heat and let it simmer for about 10 minutes until it thickens slightly.

Simmer

Remove from heat and stir in the rose water. Let the syrup cool.

Add Rose Water

Once the Nammoura is baked, remove it from the oven and immediately pour the cooled sugar syrup over the hot cake.

Syrup the Nammoura

Allow the Nammoura to cool completely before cutting into pieces and serving.

Cool and Serve

Semolina

Sugar

Almonds (for topping)

Milk

Vegetable oil

Rose water

Trim the boneless chicken breasts of any excess fat and cut them into strips approximately 1 inch wide.

Prepare the Chicken

In three separate bowls, place the flour in the first bowl, beat the egg in the second bowl, and put the breadcrumbs mixed with salt, black pepper, paprika, and garlic powder in the third bowl.

Set Up Breading Station

Dip each chicken strip into the flour, ensuring it is fully coated. Then, dip it into the beaten egg, followed by the breadcrumb mixture, pressing gently to adhere the breadcrumbs.

Bread the Chicken Strips

In a large frying pan, heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.

Heat the Oil

Carefully place the breaded chicken strips into the hot oil, frying them in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Chicken Strips

Once cooked, remove the chicken strips from the oil and place them on a paper towel-lined plate to drain excess oil.

Drain the Chicken Strips

In a small bowl, combine the mayonnaise, ketchup, and hot sauce. Mix well until smooth and fully combined.

Mix the Sauce

Serve the chicken strips hot with the dipping sauce on the side.

boneless chicken breasts

all-purpose flour

breadcrumbs

salt

black pepper

paprika

garlic powder

oil for frying

mayonnaise

ketchup

hot sauce

In a large bowl, combine minced garlic, ground cumin, paprika, turmeric, cinnamon, olive oil, lemon juice, salt, and black pepper. Mix well to form a marinade.

Prepare the Marinade

Add the chicken thighs or beef sirloin to the marinade, ensuring all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for better flavor.

Marinate the Chicken or Beef

Preheat your grill to medium-high heat or your oven to 400°F (200°C).

Preheat the Grill or Oven

Remove the protein from the marinade and discard the excess marinade. Grill the chicken or beef for about 6-8 minutes per side until fully cooked (internal temperature should reach 165°F for chicken and 145°F for beef).

Cook the Chicken or Beef

Once cooked, remove the protein from the grill or oven and let it rest for 5 minutes. Then slice thinly against the grain.

Rest and Slice

Warm the pita bread on the grill or in a pan for about 1-2 minutes until soft.

Prepare the Pita Bread

Lay the warm pita bread open-faced on a plate. Top with sliced chicken or beef, diced cucumber, diced tomato, sliced red onion, and chopped parsley.

Layer the Ingredients

Finish the dish by drizzling tahini sauce generously over the top.

Drizzle with Tahini Sauce

Serve the open-faced shawarma immediately, allowing guests to enjoy it fresh and warm.