Authentic Shawarma

Feta Cheese

Pita Bread

Pan-fried sole with a lemon butter sauce.

V-Sole

A plant-based alternative to traditional sole, seasoned and grilled.

Vegan Sole

Tender beef served with tzatziki sauce and fresh vegetables.

Beef Gyro

Rich and aromatic coffee brewed to perfection.

Turkish Coffee

Juicy lamb served with tzatziki sauce in pita bread.

Lamb Gyro

Mint Lemonade

Baklava

Marinated chicken wrapped in pita with garlic sauce.

Chicken Shawarma

Beef Kebab

Deep-fried chickpea balls served with tahini sauce.

Falafel

Creamy chickpea dip served with pita bread.

Hummus

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

Prepare the Marinade

Add the boneless chicken thighs to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for best flavor.

Marinate the Chicken

In a medium bowl, mix together the plain yogurt, tahini, minced garlic, lemon juice, and salt. Adjust seasoning to taste and set aside in the refrigerator until ready to serve.

Prepare the Sauce

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and grill or cook for 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks. Let it rest for a few minutes before slicing.

Cook the Chicken

While the chicken is cooking, prepare the vegetables by dicing the tomatoes and cucumber, slicing the red onion, and chopping the parsley.

Prepare the Vegetables

Slice the cooked chicken thinly. Take a piece of pita bread, add a generous amount of sliced chicken, top with diced tomatoes, cucumber, red onion, parsley, and pickles. Drizzle with the yogurt sauce and wrap the pita around the filling.

Assemble the Shawarma

Boneless chicken thighs

Garlic cloves, minced

Ground cumin

Ground coriander

Ground paprika

Ground turmeric

Ground cinnamon

Olive oil

Lemon juice

Salt

Black pepper

Plain yogurt

Tahini

Tomatoes, diced

Cucumber, diced

Red onion, thinly sliced

Fresh parsley, chopped

Pita bread

Pickles, sliced

Remove the feta cheese from its packaging and pat it dry with a paper towel. Cut it into cubes or crumble it into smaller pieces, depending on your preference.

Prepare the Feta

If using whole olives, pit them if necessary. You can leave them whole or slice them in half for easier eating.

Prepare the Olives

Rinse the cherry tomatoes under cold water and dry them with a towel. You can leave them whole or cut them in half for a more bite-sized serving.

Prepare the Tomatoes

In a serving dish, arrange the feta cheese, olives, and cherry tomatoes together.

Combine Ingredients

Drizzle the olive oil over the assembled ingredients. Sprinkle the oregano, black pepper, and salt (to taste) over the top. Adjust the seasoning according to your preference.

Add Seasoning

Serve immediately as an appetizer or a light snack. Enjoy!

Serve

Feta cheese

Olives (green or black)

Cherry tomatoes

Oregano

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.

Mix Ingredients

Mix until a dough forms, then transfer it to a floured surface. Knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

First Rise

Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat up.

Preheat Oven

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball and then flatten it into a disc about 1/4 inch thick.

Shape Pitas

Carefully place the discs onto the hot baking stone or sheet. Bake for about 5-7 minutes or until they puff up and begin to brown slightly.

Bake Pitas

Remove the pitas from the oven and cover them with a clean towel to keep them soft as they cool.

Cool Pitas

Once the pita bread is cool, cut them in half or serve whole, accompanied by a cup of hummus and a cup of olives.

Serve with Hummus and Olives

All-purpose flour

Warm water

Active dry yeast

Sugar

Olives

Sprinkle the sole fillets with salt and black pepper on both sides.

Season the Sole

Place the all-purpose flour in a shallow dish. Dredge each seasoned sole fillet in the flour, shaking off any excess.

Dredge in Flour

In a large skillet, heat 2 tablespoons of butter over medium-high heat until melted and bubbling.

Heat the Pan

Add the floured sole fillets to the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside.

Pan-fry the Sole

In the same skillet, add the remaining butter and let it melt over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Make the Sauce

Stir in the lemon juice and capers, and cook for an additional 2 minutes, allowing the flavors to meld.

Add Lemon Juice and Capers

Remove the skillet from heat and stir in the chopped parsley.

Finish with Parsley

Plate the pan-fried sole fillets and drizzle the lemon butter sauce over the top. Serve immediately.

Serve the Dish

Sole fillets

Unsalted butter

Capers, rinsed and drained

Begin by cutting the cauliflower into thick fillets. You should have around 2 cups of cauliflower fillets.

Prepare the Cauliflower

In a mixing bowl, combine the olive oil, lemon juice, soy sauce, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Whisk until well blended.

Make the Marinade

Place the cauliflower fillets in the marinade and let them soak for at least 30 minutes to absorb the flavors.

Marinate the Cauliflower

While the cauliflower is marinating, preheat your grill to medium-high heat.

Preheat the Grill

Once the grill is hot, remove the cauliflower from the marinade, allowing excess marinade to drip off. Place the fillets directly on the grill grates. Grill for about 5-7 minutes on each side, or until grill marks appear and the cauliflower is tender.

Grill the Cauliflower

Once grilled, remove the cauliflower from the grill and sprinkle with chopped fresh parsley. Serve hot with lemon wedges and mixed greens on the side.

Garnish and Serve

Cauliflower fillets

Soy sauce

Nutritional yeast

Garlic powder

Onion powder

Fresh parsley

Lemon wedges

Mixed greens

In a bowl, combine olive oil, minced garlic, ground cumin, ground paprika, salt, and black pepper. Mix well.

Marinate the Beef

Slice the beef sirloin into thin strips and add to the marinade. Ensure the beef is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Add Beef to Marinade

Preheat a grill or skillet over medium-high heat. Remove the beef from the marinade and cook for about 6-8 minutes, turning occasionally, until cooked through and slightly charred. Remove from heat and let rest for a few minutes before slicing.

Cook the Beef

While the beef is marinating, chop the fresh tomatoes, cucumber, and red onion into thin slices.

Slice the Vegetables

In a bowl, combine Greek yogurt, shredded half cucumber, minced garlic, fresh dill, lemon juice, and salt. Mix thoroughly and refrigerate until ready to serve.

Prepare the Tzatziki Sauce

Warm the pita bread on the grill or in a skillet. Place a generous amount of beef on each pita, top with sliced tomatoes, cucumber, red onion, and a dollop of tzatziki sauce. Roll up the pita and serve immediately.

Assemble the Gyros

beef sirloin

olive oil

garlic cloves

ground cumin

ground paprika

salt

black pepper

pita bread

fresh tomatoes

cucumber

red onion

Greek yogurt

garlic clove

fresh dill

lemon juice

Measure 2 tablespoons of finely ground Turkish coffee and place it into a cezve (small coffee pot). Measure 150 ml of cold water and add it to the cezve with the coffee.

Prepare the Ingredients

If you prefer your coffee sweetened, add 1 teaspoon of sugar into the cezve. Adjust the amount of sugar to your taste.

Add Sugar (Optional)

Stir the mixture gently to combine the coffee and sugar (if added) with the water. Ensure that the coffee grounds are fully saturated.

Mix the Ingredients

Place the cezve over low to medium heat. Keep a close eye on it to prevent boiling over, as Turkish coffee foams up as it heats.

Heat the Cezve

As the coffee heats, it will start to foam. When the foam begins to rise to the top, remove the cezve from the heat. This usually takes about 2-3 minutes.

Watch for Foam

Slowly pour the coffee into a small cup, allowing the foam to come first. Be careful not to pour the grounds at the bottom of the cezve into the cup.

Pour and Serve

Let the coffee sit for a minute before drinking to allow the grounds to settle. Sip slowly and enjoy the rich, aromatic flavors of your Turkish coffee.

Enjoy

Finely ground Turkish coffee

Cold water

In a mixing bowl, combine ground lamb, minced garlic, dried oregano, ground cumin, salt, black pepper, and olive oil. Mix until well combined.

Form the mixture into small patties or kofta shapes. You should get approximately 8-10 pieces.

Shape the Patties

Heat a grill or skillet over medium-high heat. Cook the lamb patties for about 4-5 minutes on each side or until fully cooked and browned.

Cook the Lamb

In a bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Stir until well combined.

Combine Sauce Ingredients

Lightly warm the pita bread in a skillet or in the oven for a few minutes.

Warm the Pita

Place 2-3 lamb patties in the center of each pita. Top with tzatziki sauce, sliced tomato, red onion, and chopped parsley.

Fill the Pita

Fold the pita over and serve immediately, optionally with extra tzatziki on the side.

Ground lamb

Garlic, minced

Dried oregano

Cucumber, grated

Fresh dill, chopped

Tomato, sliced

In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring to a boil over medium heat, stirring until the sugar is completely dissolved.

Prepare the Mint Syrup

Once the sugar has dissolved, remove the saucepan from heat and add 1 cup of fresh mint leaves. Stir well and let it steep for about 15 minutes.

Add Mint Leaves

While the mint syrup is steeping, juice 4 fresh lemons. You should have about 1 cup of lemon juice. Strain the juice to remove any seeds or pulp.

Juice the Lemons

After the mint syrup has steeped, strain it through a fine mesh sieve into a large pitcher, discarding the mint leaves. Add the freshly squeezed lemon juice and 3 cups of cold water to the pitcher. Stir well to combine.

Taste the lemonade and adjust the sweetness by adding more sugar if desired, stirring until fully dissolved.