Tabbouleh

Falafel

Hummus

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FREE Dubai Chocolate and Mago Juice

Steak Frites

Spicy chicken wings with a side of ranch.

Chicken Wings

Pasta with creamy Alfredo sauce and grilled chicken.

Chicken Alfredo

Spring Rolls

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Lava Cake

Fresh tortilla chips with house-made salsa.

Chips & Salsa

Rich and creamy cheesecake topped with strawberries.

Cheesecake

Margarita

A 12 oz. ribeye steak cooked to perfection.

Ribeye Steak

Fried Calamari

Pasta Primavera

Classic Italian dessert with coffee and mascarpone.

Tiramisu

Grilled Salmon

Stuffed Mushrooms

Coffee

Soda

Rich chocolate cake with a creamy frosting.

Chocolate Cake

House-made veggie patty with all the fixings.

Veggie Burger

Marinated grilled chicken breast with lettuce, tomato, and mayo.

Grilled Chicken Sandwich

Grilled bread topped with a mix of tomatoes, garlic, and basil.

Bruschetta

In a bowl, soak the bulgur wheat in warm water for about 30 minutes until it becomes tender. Drain any excess water and set aside.

Prepare the bulgur

Finely chop the fresh parsley, mint, and slice the green onions. Dice the tomatoes and cucumber into small pieces.

Chop the vegetables

In a large salad bowl, combine the chopped parsley, mint, tomatoes, cucumber, green onions, and soaked bulgur. Mix well to combine.

Combine the salad

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.

Make the dressing

Pour the dressing over the salad mixture and toss gently to ensure that all ingredients are well coated.

Dress the salad

Let the tabbouleh sit for about 15 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional mint if desired.

Serve the tabbouleh

Fresh Parsley, finely chopped

Tomatoes, diced

Cucumber, diced

Green onions, sliced

Bulgur wheat, soaked

Fresh Mint, finely chopped

Olive oil

Lemon juice

Salt

Black pepper, freshly ground

Open the can of chickpeas, drain the liquid and rinse them well under cold water. Let them drain in a colander.

Drain and Rinse the Chickpeas

Finely chop the fresh parsley and cilantro and set aside.

Chop Fresh Herbs

Peel and roughly chop the onion and garlic cloves, making them easier to blend.

Prepare Onion and Garlic

In a food processor, combine the drained chickpeas, chopped parsley, cilantro, garlic, onion, ground cumin, ground coriander, baking powder, salt, black pepper, and all-purpose flour. Pulse until the mixture is well combined but still slightly chunky.

Blend the Ingredients

Using your hands, form the mixture into small balls or patties, about the size of a golf ball. Place them on a plate lined with parchment paper.

Form the Fritters

In a large skillet or deep pan, heat the vegetable oil over medium-high heat until hot, but not smoking.

Heat the Oil

Carefully add the formed falafel into the hot oil, a few at a time, to avoid overcrowding. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Remove the falafel and drain on paper towels.

Fry the Falafel

Serve the crispy falafel warm with pita bread, fresh vegetables, tahini, and a drizzle of lemon juice, if desired.

Serve with Optional Ingredients

Canned Chickpeas

Fresh Parsley

Fresh Cilantro

Garlic Cloves

Onion

Ground Cumin

Ground Coriander

Baking Powder

Black Pepper

All-Purpose Flour

Vegetable Oil

Lemon Juice

Tahini

Pita Bread

Fresh Vegetables (e.g., lettuce, tomato, cucumber)

Open the can of chickpeas, drain the liquid, and rinse them under cold water to remove excess sodium and improve flavor.

Drain and Rinse Chickpeas

Prepare Garlic

In a food processor, add the drained chickpeas, tahini, garlic cloves, olive oil, lemon juice, salt, and ground cumin.

Combine Ingredients

Process the mixture on high speed for about 2-3 minutes until it is smooth and creamy. If the hummus is too thick, add a tablespoon of water at a time until you reach your desired consistency.

Blend Until Smooth

Spoon the hummus into a serving bowl. Drizzle with extra olive oil, sprinkle with paprika, and garnish with chopped parsley if desired.

Transfer and Garnish

Serve with pita bread, vegetable sticks, or crackers.

Serve

Olive Oil

Paprika

Chopped Fresh Parsley

Extra Olive Oil for Drizzling

In a small saucepan, over low heat, melt the dark chocolate until smooth. Stir occasionally to prevent burning.

Melt the Chocolate

In a separate bowl, mix the melted chocolate with the milk, sugar, and vanilla extract until well combined.

Pour the chocolate mixture back into the saucepan and heat gently, stirring until it reaches your desired drinking temperature. Do not boil.

Heat the Mixture

In a blender, combine the diced mangoes and water. Blend until smooth.

Blend the Mango

If you prefer a smoother juice, strain the blended mixture through a fine mesh sieve to remove any pulp.

Strain (optional)

Stir in the lime juice and honey (if using) to taste. Mix well to combine.

Add Lime and Sweeten

Dark chocolate

Milk

Sugar

Vanilla extract

Ripe mangoes, peeled and diced

Water

Lime juice

Honey (optional)

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with salt and black pepper.

Season the Steak

In a large skillet, heat the olive oil over high heat until shimmering. Add the seasoned steaks to the skillet and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Sear the Steak

In the last minute of cooking, add butter, crushed garlic cloves, and thyme to the skillet. Spoon the melted butter over the steaks to baste them.

Add Flavor

Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes before slicing.

Rest the Steak

Peel the russet potatoes and cut them into 1/4 inch thick strips to form fries.

Cut the Potatoes

Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch.

Soak the Fries

In a large pot, heat the vegetable oil to 350°F (175°C).

Drain the soaked fries and pat them dry with paper towels. Fry the potatoes in batches for about 4-5 minutes until golden and crispy. Remove and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle them with salt to taste.

Season the Fries

Slice the rested steak against the grain and serve it alongside the hot, crispy French fries.

Plate the Dish

Serve immediately with your favorite dipping sauce or condiment for the fries.

Enjoy

Ribeye steak

Black pepper

Butter

Garlic cloves

Fresh thyme

Russet potatoes

Vegetable oil

Preheat the Oven

In a large bowl, combine the chicken wings, vegetable oil, salt, black pepper, garlic powder, paprika, and cayenne pepper. Toss until the wings are evenly coated.

Prepare the Chicken

Place the coated chicken wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are crispy and cooked through.

Bake the Wings

Once baked, remove the wings from the oven and transfer them to a large bowl. Pour the hot sauce over the wings and toss until they are evenly coated.

Toss in Hot Sauce

In a medium bowl, mix together the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper.

Whisk the dressing until it is smooth and well combined. Adjust seasoning if needed.

Whisk Until Smooth

Cover the ranch dressing and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Chill

Chicken wings

Garlic powder

Cayenne pepper

Hot sauce (e.g., Frank's RedHot)

Mayonnaise

Sour cream

Buttermilk

Dried dill

Onion powder

In a large pot, bring approximately 4 quarts of water to a boil. Once boiling, add 1 tablespoon of salt.

Boil Water

Add the fettuccine pasta to the boiling water. Cook according to package instructions until al dente, usually around 8-10 minutes.

Cook Pasta

Once cooked, drain the pasta in a colander and set aside. Reserve a cup of pasta water for later use.

Drain Pasta

Season the chicken breasts on both sides with salt, black pepper, and garlic powder.

Season Chicken

Heat 2 tablespoons of olive oil in a grill pan over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill Chicken

Remove the chicken from the pan and let it rest for 5 minutes before slicing it into strips.

Rest Chicken

In the same pan used for the chicken, melt 1 tablespoon of butter over medium heat.

Melt Butter

Add minced garlic to the melted butter and sauté for 1 minute until fragrant.

Add Garlic

Pour in 1 cup of heavy cream and bring to a gentle simmer. Slowly whisk in the grated Parmesan cheese until smooth.

Add Cream and Cheese

Add 1 teaspoon of salt and 1 teaspoon of black pepper. Stir well to combine.

Season Sauce

Add the cooked fettuccine pasta to the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.