Scrambled eggs served with Sojok, a Middle Eastern sausage.

Eggs & Sojok

A refreshing yogurt-based drink popular in Middle Eastern cuisine.

Ayran

Kebda (Liver)

MAKANEK Sandwich

Sujuk shawarma plate

Falafel (1 Lb)

Half Sheet Tray

Ayran Yogurt

Tea w/Mint Pot

Meat Grape Leaves

Chicken Soup

Falafel

Side of Olives

Chicken shawarma

Sujuk Shawarma Sandwich

With tahini sauce, pickles, onions, parsley and tomatoes.

Beef shawarma

Grilled octopus plate

Cauliflower, tomatoes, turnips, lettuce, Tahini sauce.

Cauliflower (Veg.)

Daily Dish

Cucumber & yogurt salad

Coleslaw

Loubyeh

Eggplant with chickpeas

Lentil and rice (Mjadara)

In a skillet over medium heat, add the olive oil. Once hot, add the sojok slices and cook for about 5-7 minutes, until they are browned and cooked through. Remove from heat and set aside.

Prepare the Sojok

In a bowl, crack the eggs and whisk them together, adding salt and black pepper. In the same skillet used for the sojok (add more oil if necessary), pour in the whisked eggs. Stir continuously over medium-low heat until the eggs are soft and fluffy, about 3-5 minutes.

Scramble the Eggs

Once the eggs are cooked to your liking, gently fold in the cooked sojok. Serve hot, garnished with fresh parsley if desired.

Combine and Serve

Eggs

Sojok (Middle Eastern sausage)

Olive oil

Salt

Black pepper

Fresh parsley (optional, for garnish)

In a blender, combine the plain yogurt, cold water, and salt. Blend until smooth and well combined.

Mix Ingredients

If the ayran is too thick, add a little more water to reach your desired consistency.

Adjust Consistency

Pour the ayran into glasses, garnish with fresh mint leaves if desired, and serve chilled.

Serve

plain yogurt

cold water

salt

fresh mint leaves (optional)

Clean the lamb liver under cold running water, then cut it into bite-sized pieces. Finely chop the onion and garlic.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and sauté for another minute.

Cook the Onion and Garlic

Increase the heat to medium-high and add the liver pieces to the skillet. Sprinkle with cumin, paprika, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the liver is browned but still slightly pink in the center.

Cook the Liver

Remove the skillet from heat. Stir in the fresh parsley and lemon juice. Adjust seasoning if necessary.

Finishing Touches

Serve the Kebda hot, garnished with additional parsley if desired.

Lamb liver

Onion

Garlic cloves

Cumin powder

Paprika

Fresh parsley

Lemon juice

Heat a grill or skillet over medium heat. Add the Makhanek sausages and cook for about 5-7 minutes, turning occasionally, until they are browned and cooked through.

Cook the Sausages

While the sausages are cooking, slice the tomato and cucumber into thin rounds. Set aside.

Prepare the Vegetables

Take a piece of pita bread and spread a tablespoon of tahini sauce on one side. Layer with lettuce leaves, followed by the cooked sausages, tomato, and cucumber slices.

Assemble the Sandwich

Sprinkle salt and black pepper over the vegetables. Drizzle a little olive oil for added flavor.

Season and Drizzle

Fold the pita over the filling to create a sandwich. Repeat with the second pita. Serve immediately.

Close and Serve

Makhanek Sausages

Fresh Pita Bread

Tomato

Cucumber

Lettuce Leaves

Tahini Sauce

Olive Oil

Black Pepper

In a skillet over medium heat, add olive oil and cook the sujuk sausages until browned and cooked through, about 8-10 minutes. Slice them into bite-sized pieces.

Prepare the Sujuk

While the sujuk is cooking, chop the tomatoes, cucumber, and red onion. Shred the lettuce. Set aside.

On a large serving platter, lay the pita bread. Top with the cooked sujuk, followed by the chopped vegetables, pickles, and a drizzle of tahini sauce. Season with salt and black pepper to taste.

Assemble the Plate

Serve the sujuk shawarma plate warm, with extra tahini sauce on the side if desired.

Sujuk sausage

Pita bread

Red onion

Lettuce

Tahini sauce

Pickles

Place dried chickpeas in a bowl and cover with water. Soak for 8 hours or overnight.

Soak the Chickpeas

Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper. Pulse until a coarse mixture forms.

Prepare the Falafel Mixture

Transfer the mixture to a bowl and add flour. Mix well and form small balls or patties, about 1.5 inches in diameter.

Form the Falafel Balls

Heat vegetable oil in a deep skillet over medium-high heat. Fry the falafel in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Falafel

Serve hot with tahini sauce, pita bread, or salad.

Dried chickpeas

Fresh cilantro

Ground cumin

Ground coriander

Baking soda

Flour

Vegetable oil

Preheat the Oven

Wash and chop your assorted vegetables into bite-sized pieces.

In a large bowl, combine the chopped vegetables with olive oil, salt, black pepper, oregano, and garlic powder. Toss until the vegetables are evenly coated.

Season the Vegetables

Spread the seasoned vegetables evenly on a half sheet tray in a single layer.

Arrange on the Tray

Place the tray in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Roast the Vegetables

Remove from the oven and sprinkle fresh herbs over the vegetables before serving.

Garnish

Assorted vegetables (bell peppers, zucchini, carrots, red onion)

Dried oregano

Garlic powder

Fresh herbs (parsley, thyme, or rosemary)

In a blender, combine the plain yogurt, cold water, and salt. Blend until smooth and frothy.

Taste the ayran and adjust the salt to your preference, adding more if desired.

Adjust Seasoning

Pour the ayran into glasses and garnish with fresh mint leaves if using. Serve chilled.

Plain yogurt

Cold water

Fresh mint leaves (optional)

In a pot, bring 4 cups of water to a rolling boil.

Boil Water

Once the water is boiling, add 2 tablespoons of black tea leaves or tea bags into the pot.

Add Tea

Add the fresh mint leaves to the pot, stirring gently to release their flavor.

Add Mint

Allow the tea to steep for about 5-7 minutes, depending on your desired strength.

Steep

Remove the tea leaves or tea bags, and stir in honey or sugar to taste.

Sweeten

Pour the tea into cups and garnish with a slice of lemon if desired. Enjoy your refreshing mint tea!

Fresh mint leaves

Water

Black tea leaves (or tea bags)

Honey or sugar

Lemon (optional)

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add finely chopped onion and sauté until translucent. Add ground beef and cook until browned. Stir in rice, parsley, tomato paste, salt, and pepper. Cook for another 5 minutes, then remove from heat.

Prepare the Filling

If using preserved grape leaves, rinse them under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 2 minutes until soft.

Prepare the Grape Leaves

Lay a grape leaf on a flat surface, vein side up. Place a tablespoon of the meat filling at the base of the leaf. Fold in the sides and roll tightly from the base to the tip. Repeat with remaining leaves and filling.

Stuff the Grape Leaves

In a large pot, arrange the stuffed grape leaves seam side down. Drizzle with the remaining olive oil and lemon juice. Pour water or broth over the leaves until just covered. Place a plate on top to keep them submerged. Cover and simmer for 45 minutes.

Cook the Grape Leaves

Once cooked, let the grape leaves rest for a few minutes. Serve warm with yogurt or a side of lemon wedges.

Grape leaves

Ground beef

Rice

Tomato paste

Water or broth

Dice the carrots, celery, and onion. Mince the garlic and chop the parsley for garnish.

In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Vegetables

Add the minced garlic and chicken breast to the pot. Cook for an additional 3-4 minutes, stirring occasionally.

Add Chicken and Garlic

Pour in the chicken broth, and add salt, black pepper, thyme, and the bay leaf. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the chicken is cooked through.

Simmer the Soup

Remove the chicken from the pot, shred it with two forks, and return it to the soup.

Shred the Chicken

Remove the bay leaf, garnish with chopped parsley, and serve hot.

chicken breast, boneless and skinless

carrots, diced

celery, diced

onion, chopped

garlic, minced

chicken broth

olive oil

black pepper

thyme, dried

bay leaf

parsley, chopped (for garnish)

Place dried chickpeas in a bowl and cover with water. Soak overnight.

Soak Chickpeas

Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse mixture forms.

Prepare the Mixture

Transfer the mixture to a bowl and add flour. Mix well. Form into small balls or patties.

Form the Falafel

In a deep pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the falafel balls to the hot oil. Fry in batches for about 4-5 minutes until golden brown. Remove and drain on paper towels.

Eggs & Sojok

Ayran

Kebda (liver)

Makanek Sandwich

Sujuk Shawarma Plate

Falafel (1 Lb)

Half Sheet Tray

Ayran Yogurt

Tea W/mint Pot

Meat Grape Leaves

Chicken Soup

Falafel

Side Of Olives

Chicken Shawarma

Sujuk Shawarma Sandwich

Beef Shawarma

Grilled Octopus Plate

Cauliflower (veg.)

Daily Dish

Cucumber & Yogurt Salad

Coleslaw

Loubyeh

Eggplant With Chickpeas

Lentil And Rice (mjadara)