Rich and aromatic coffee served in a traditional style.

Greek Coffee

Layers of phyllo pastry, walnuts, and honey.

Baklava

Grilled marinated meat served with pita and tzatziki.

Souvlaki Platter

Layers of eggplant, ground beef, and béchamel sauce.

Moussaka

Stuffed grape leaves with rice and herbs.

Dolmadakia

Hummus

Hot Black Lemon Tea

Stewart Soda

Hot Earl Grey Tea

Arizona

Hot Green Tea

Hot Black Tea

American Coffee

Lemonade

Perrier

Soft Drink

Cinnamon rice flour pudding with exotic spices topped with coconut and mixed nuts.

Maghli

Cashew Baklava

Walnut Baklava

[Side] Garlic Cream

[Side] Falafel

[Side] Pork Souvlaki

[Side] Lamb Gyros

[Side] Gyros

In a small coffee pot (briki), combine the finely ground Greek coffee and water.

Prepare the Coffee

If desired, add sugar to taste. Stir the mixture gently to combine.

Add Sugar (Optional)

Place the briki on low heat and allow the coffee to heat slowly. Do not stir once it begins to heat.

Heat the Mixture

As the coffee heats, foam will begin to form at the surface. Watch closely to prevent it from overflowing.

Watch for Foam

Once the foam rises to the top, remove the briki from the heat before it boils over.

Remove from Heat

Pour the coffee into small cups, allowing the grounds to settle at the bottom. Enjoy your Greek coffee!

Serve

Greek coffee (finely ground)

Water

Sugar

In a bowl, mix together the chopped walnuts, sugar, and ground cinnamon until well combined.

Prepare the Filling

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. Lay down one sheet of phyllo pastry, brush it with melted butter, and repeat this process until you have about 8 sheets layered.

Layer the Phyllo

Spread a layer of the walnut mixture over the phyllo. Then, add 4 more sheets of phyllo, each brushed with butter, before adding another layer of walnuts. Repeat this process until all filling is used, finishing with a top layer of phyllo (at least 8 sheets).

Add Filling

Using a sharp knife, cut the baklava into diamond or square shapes. Bake in the preheated oven for about 45-50 minutes, or until golden brown.

Cut and Bake

While the baklava is baking, combine honey and water in a saucepan. Bring to a boil, then reduce heat and let simmer for about 10 minutes.

Prepare the Syrup

Once the baklava is done baking, immediately pour the hot syrup over it. Allow it to soak for several hours, or overnight, before serving.

Finish the Baklava

phyllo pastry

walnuts (chopped)

sugar

ground cinnamon

butter (melted)

honey

water

In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add the chicken or pork, ensuring it's well-coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Marinate the Meat

In a separate bowl, combine Greek yogurt, diced cucumber, minced garlic, chopped dill, and salt. Mix well and refrigerate until ready to serve.

Prepare the Tzatziki

Preheat the grill to medium-high heat. Remove the meat from the marinade and skewer if desired. Grill the meat for about 6-8 minutes per side, or until cooked through and slightly charred.

Grill the Meat

While the meat is grilling, warm the pita bread on the grill for about 1-2 minutes on each side until soft and pliable.

Warm the Pita

Serve the grilled meat with warm pita bread and a generous side of tzatziki sauce. Garnish with additional diced cucumbers and fresh dill if desired.

chicken thighs or pork tenderloin

olive oil

lemon juice

garlic, minced

oregano, dried

salt

black pepper

pita bread

cucumber, diced

plain Greek yogurt

fresh dill, chopped

garlic, minced (for tzatziki)

salt (for tzatziki)

Slice the eggplants into 1/2 inch thick rounds, sprinkle them with salt, and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.

Prepare the Eggplant

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add ground beef, cook until browned. Stir in tomato paste, canned tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer for 15 minutes.

Cook the Ground Beef

In a pan, heat the remaining olive oil and fry the eggplant slices until golden brown on both sides. Drain on paper towels.

Fry the Eggplants

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk while whisking to avoid lumps. Cook until thickened, then remove from heat. Stir in grated Parmesan cheese and beaten eggs.

Make the Béchamel Sauce

In a greased baking dish, layer half of the eggplants, then all the meat mixture, followed by the remaining eggplants. Pour the béchamel sauce over the top.

Assemble the Moussaka

Preheat the oven to 180°C (350°F). Bake the moussaka for about 45 minutes, or until the top is golden brown. Let it cool for a few minutes before serving.

Bake

Eggplants

Ground beef

Onion

Garlic cloves

Tomato paste

Canned tomatoes

Olive oil

Ground cinnamon

Ground nutmeg

Salt

Black pepper

Milk

Butter

All-purpose flour

Parmesan cheese

Eggs

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent.

Prepare the Rice Filling

Stir in the rice, dill, parsley, mint, salt, and black pepper. Add 1 cup of water or vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until the rice is cooked. Let cool.

Mix the Filling

If using canned grape leaves, rinse them under cold water. If using fresh, blanch them in boiling water for about 2 minutes and then cool in cold water.

Prepare Grape Leaves

Place a grape leaf on a flat surface, vein side up. Add about 1 tablespoon of the rice filling near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip.

Stuff the Grape Leaves

Arrange the stuffed grape leaves seam side down in a pot. Drizzle with remaining olive oil and lemon juice, and add the remaining water or broth. Place a plate on top to keep them submerged. Bring to a boil, then reduce heat to low and simmer for about 40 minutes.

Cook the Dolmadakia

Let the dolmadakia cool slightly before serving. They can be enjoyed warm or at room temperature.

Grape leaves

Long-grain rice

Onion, finely chopped

Fresh dill, chopped

Fresh parsley, chopped

Mint leaves, chopped

Lemon juice

Water or vegetable broth

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

Combine Ingredients

Blend the mixture until smooth. If the hummus is too thick, add water one tablespoon at a time until you reach your desired consistency.

Blend

Taste the hummus and adjust seasoning with additional salt, lemon juice, or garlic as needed.

Taste and Adjust

Transfer the hummus to a serving bowl, drizzle with olive oil, sprinkle with paprika, and serve with pita bread or vegetables.

Chickpeas (cooked or canned)

Tahini

Ground cumin

Paprika (for garnish)

In a small pot, bring 2 cups of water to a boil over medium heat.

Boil Water

Once the water is boiling, remove it from heat and add 2 tablespoons of black tea leaves. Let it steep for about 5 minutes.

Steep Tea

After steeping, strain the tea leaves using a fine mesh strainer or a tea infuser into a mug.

Strain Tea

Stir in 1 tablespoon of lemon juice and add honey to taste, if desired.

Add Lemon and Honey

Garnish your hot black lemon tea with a slice of lemon and enjoy while warm.

Garnish and Serve

Black tea leaves

Honey (optional)

Lemon slices (for garnish)

In a glass, combine the fresh lemon juice and simple syrup.

Prepare the Base

Fill the glass with ice cubes to chill the mixture.

Add Ice

Pour the club soda over the ice and lemon mixture, stirring gently to combine.

Mix It Up

Add 2 dashes of bitters on top for flavor.

Add Bitters

Garnish with a lemon wedge on the rim of the glass and serve immediately.

Club Soda

Fresh Lemon Juice

Simple Syrup

Bitters

Ice Cubes

Lemon Wedge

In a kettle, bring 1 cup of water to a boil.

Once boiling, remove the kettle from heat and add 2 teaspoons of Earl Grey tea leaves. Allow it to steep for about 3-5 minutes, depending on your preferred strength.

After steeping, strain the tea into a cup to remove the leaves.

If desired, add 1 tablespoon of milk and honey or sugar to taste. Stir well.

Add Milk and Sweetener

Enjoy your hot Earl Grey tea while it's warm.

Serve Hot

Earl Grey tea leaves

Milk (optional)

Honey or sugar (to taste)

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the ground beef and cook until browned, breaking it apart with a spoon.

Cook the Beef

Stir in chili powder, cumin, garlic powder, salt, and pepper. Mix well and cook for another 2 minutes.

Add Seasonings

Add black beans, corn, and diced tomatoes to the skillet. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to meld.

On a plate, layer the beef mixture over tortilla chips. Top with shredded cheese and a dollop of sour cream. Enjoy!

Black beans

Corn kernels

Diced tomatoes

Chili powder

Cumin

Garlic powder

Onion, chopped

Shredded cheese

Tortilla chips

Sour cream

Bring the water to a boil in a kettle or saucepan.

Add the green tea leaves to the boiling water. Remove from heat and let steep for 2-3 minutes.

Strain the tea into a cup. Add honey and lemon if desired, and enjoy your hot green tea.