Almond pilaf served with a very flavorful vegetable stew and hummus. The dish has really rich flavors of spices, lemon, parsley and mint and is served with a beautiful pink turnip pickle (turnip in vinegar) and fatoush salad.

Ghallabah

Either with chicken or lamb. The chicken is served on a creamy lemon tahini sauce

Shawarma Plate

Dish of small pieces of lamb threaded on a skewer and cooked over an open fire. The name of the dish is derived from the Turkish şiş, meaning a spit or skewer, and kebab, mutton or lamb

Shish Kabob

In a pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the rice and almonds, stirring for a few minutes until the rice is lightly toasted.

Prepare the Pilaf

Pour in the vegetable broth, add salt, and the cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.

In a large pot, heat vegetable oil over medium heat. Add chopped garlic and sauté until fragrant.

Make the Vegetable Stew

Add diced carrots, zucchini, bell pepper, and tomatoes. Cook for about 5 minutes, then add cumin, turmeric, salt, and black pepper.

Stir in the chopped parsley and mint, and squeeze in the lemon juice. Cook for an additional 5 minutes until the vegetables are tender.

In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, and salt. Blend until smooth.

Prepare the Hummus

If the hummus is too thick, add water gradually until the desired consistency is reached.

Peel and cut the turnips into sticks. In a jar, combine vinegar, salt, and the turnip sticks. Let it sit for at least 24 hours before serving.

Make the Pickled Turnip

In a large bowl, combine chopped lettuce, diced cucumber, diced tomato, sliced radishes, and torn pita bread.

Prepare the Fattoush Salad

Drizzle with olive oil, lemon juice, sprinkle with sumac and salt. Toss to combine.

Almonds

Basmati rice

Vegetable broth

Onion

Olive oil

Salt

Cinnamon stick

Carrots

Zucchini

Bell pepper

Tomatoes

Garlic

Cumin

Turmeric

Black pepper

Vegetable oil

Fresh parsley

Lemon juice

Fresh mint

Chickpeas (cooked)

Tahini

Water

Turnips

Vinegar

Lettuce

Cucumber

Tomato

Radishes

Pita bread

Sumac

In a large bowl, combine sliced chicken or lamb, minced garlic, ground cumin, paprika, coriander, cinnamon, olive oil, salt, and black pepper. Mix well and let marinate for at least 1 hour or overnight in the fridge for best results.

Marinate the Meat

Preheat a grill or skillet over medium-high heat. Cook the marinated meat for about 5-7 minutes per side until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing into strips.

Cook the Meat

In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth. Adjust the consistency with more water if necessary.

Prepare the Tahini Sauce

On a serving plate, place a portion of the sliced meat. Drizzle with the lemon tahini sauce, and garnish with chopped parsley, cucumbers, and tomatoes. Serve with warm pita bread on the side.

Assemble the Plate

Boneless chicken thighs or lamb, sliced

Garlic, minced

Ground cumin

Ground paprika

Ground coriander

Ground cinnamon

Fresh parsley, chopped

Sliced cucumbers, for garnish

Sliced tomatoes, for garnish

In a large bowl, combine olive oil, minced garlic, lemon juice, ground cumin, paprika, salt, and black pepper. Add lamb cubes and toss until well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Lamb

While the lamb marinates, cut the bell peppers, onion, and cherry tomatoes into chunks. Set aside.

Prepare the Vegetables

Preheat the grill to medium-high heat. Thread the marinated lamb cubes onto skewers, alternating with pieces of bell pepper, onion, and cherry tomatoes.

Assemble the Kabobs

Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the lamb is browned and cooked to your desired doneness.

Grill the Kabobs

Remove the kabobs from the grill and let them rest for a few minutes. Serve warm with your choice of sides.