Thinly-sliced marinated chicken thigh served with Sitti rice, grilled tomato, sumac onion, pickled wild cucumber, and garlic whip

Chicken Shawarma

Seared Mediterranean cheese, orange, dates, lemon-honey vinaigrette and pistachio

Halloumi & Citrus

Stuffed with whipped lemon-herb goat cheese and pomegranate-balsamic drizzle

Beef Bacon Wrapped Dates

Hummus, baba ghanouj, fattoush, chicken shawarma, kibbee mikli, and cheese rolls

Sitti Tasting

Hummus, baba ghanouj, fattoush, cheese rolls, warak anab, and falafel

Vegetarian Tasting

Crushed chickpea patties, seasoned and fried; served with a mix of seasonal roasted vegetables and tahini sauce

Falafel with Vegetables

Thinly sliced marinated petite tender beef and lamb served with basmati rice, grilled tomato, sumac onions, and tahini sauce

Beef & Lamb Shawarma

Roasted mini sweet peppers stuffed with whipped lemon-herb goat cheese and finished with pomegranate-balsamic drizzle

Goat Cheese Stuffed Peppers

Grilled tender pieces of chicken marinated in yogurt, garlic, and lemon juice

Chicken Kabob

Grilled and seasoned ground beef and lamb

Kafta Kabob

Tossed with za'atar spice blend, cilantro, diced tomato, and goat cheese; served with spicy tahini sauce (Vegan upon request)

Fried Cauliflower

Kale, manchego cheese, toasted pita, extra-virgin olive oil, za'atar, Aleppo pepper, grilled lemon, with garlic-anchovy dressing

Phoenician Caesar Salad

Rice and vegetables mixed with pomegranate molasses, wrapped in grape leaves

Warak Anab

Purée of chickpeas whipped with tahini, garlic, and lemon juice, finished with extra virgin olive oil

Hummus

Blend of pickled vegetables and marinated olives

Kabis

Roasted eggplant mixed with tahini, yogurt, garlic, and lemon juice, finished with extra virgin olive oil

Baba Ghanouj

Fried dumplings of ground beef and lamb mixed with cracked wheat and onions, then stuffed with sautéed minced beef and lamb, onion, pine nuts, and spices; served with labneh, and extra-virgin olive oil

Kibbee Mikli

Lebanese salad of parsley, mint, tomato, cucumber, cracked wheat, lemon juice, and olive oil

Tabouleh

Lightly breaded chicken breast sautéed and served over basmati rice and topped with artichoke hearts, sun-dried tomatoes, and capers; finished with lemon-butter sauce

Chicken Artichoke

Crispy crêpes stuffed with a mix of Gruyère, feta, mint, and spices

Cheese Rolls

Grilled, marinated, blackened shrimp, sweet peppers and onions served with mango salsa, harissa garlic whip, and basmati rice

Shrimp Kabob

Roasted red pepper and walnut purée mixed with spices and pomegranate molasses; finished with extra-virgin olive oil

Mouhamra

Marinated skewers of eggplant, squash, and zucchini, served with moujedra, sautéed kale, and a side of spicy tahini sauce

Eggplant Kabobs

Crushed chickpea patties, seasoned and fried; served with tahini sauce

Falafel

In a large bowl, combine yogurt, minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, olive oil, lemon juice, salt, and black pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour or overnight for best results.

Marinate the Chicken

Rinse the Sitti rice under cold water until the water runs clear. In a pot, add the rinsed rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

Cook the Rice

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 5-7 minutes on each side, or until fully cooked and internal temperature reaches 75°C (165°F). Let the chicken rest for a few minutes, then slice thinly.

Grill the Chicken

On the same grill, add the halved tomatoes and grill for about 3-4 minutes until charred and softened.

Grill the Tomatoes

In a bowl, toss the sliced red onion with sumac and a pinch of salt. Set aside for a few minutes to marinate.

Prepare the Sumac Onion

In a small bowl, combine minced garlic with mayonnaise. Mix well until smooth. Adjust seasoning if necessary.

Make the Garlic Whip

On a plate, serve the sliced chicken over the Sitti rice, alongside grilled tomatoes, sumac onions, pickled wild cucumbers, and a generous dollop of garlic whip.

Serve

Chicken thighs, boneless and skinless

Yogurt

Garlic, minced

Ground cumin

Ground paprika

Ground turmeric

Ground coriander

Ground cinnamon

Olive oil

Lemon juice

Salt

Black pepper

Sitti rice (or any rice of choice)

Tomatoes, halved for grilling

Red onion, sliced

Sumac

Pickled wild cucumbers

Garlic for garlic whip

Mayonnaise

In a small bowl, whisk together the honey, lemon juice, olive oil, salt, and pepper until combined. Set aside.

Prepare the Vinaigrette

Slice the halloumi cheese into 1 cm thick slices. Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil.

Prepare the Halloumi

Once the skillet is hot, add the halloumi slices and sear for about 2-3 minutes on each side until they are golden and crispy. Remove from heat.

Sear the Halloumi

Peel the oranges and segment them, removing any seeds. Combine the orange segments with the chopped dates in a bowl.

Prepare the Citrus and Dates

On a serving plate, arrange the seared halloumi slices. Top with the orange and date mixture, then drizzle with the lemon-honey vinaigrette. Sprinkle the chopped pistachios on top for garnish.

Assemble the Dish

Halloumi cheese

Oranges

Dates, pitted and chopped

Pistachios, roughly chopped

In a bowl, mix whipped goat cheese, lemon zest, chopped herbs, salt, and pepper until well combined.

Prepare the Goat Cheese Filling

Make a small slit in each date and remove the pit. Stuff each date with the goat cheese filling, ensuring they are nicely filled.

Stuff the Dates

Take a slice of beef bacon and wrap it around each stuffed date. Secure with a toothpick if necessary.

Wrap with Bacon

In a small saucepan, combine pomegranate juice, balsamic vinegar, and honey. Bring to a simmer and reduce until slightly thickened, about 10-15 minutes. Set aside to cool.

Prepare the Drizzle

Preheat your oven to 400°F (200°C). Place the bacon-wrapped dates on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the bacon is crispy.

Cook the Dates

Remove from oven, drizzle with the pomegranate-balsamic reduction, and serve warm.

Medjool dates

Goat cheese (whipped)

Lemon zest

Fresh herbs (such as thyme or rosemary, chopped)

Beef bacon

Pomegranate juice

Balsamic vinegar

Honey

Pepper

In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, salt, and water. Blend until smooth. Adjust consistency with more water if needed.

Prepare the Hummus

Roast the eggplant over an open flame or in the oven until charred. Scoop out the flesh and blend with tahini, garlic, lemon juice, olive oil, and salt until smooth.

Prepare the Baba Ghanouj

Chop the mixed greens, tomato, cucumber, radishes, and green onions. Toast the pita bread, break into pieces, and toss with the vegetables. Drizzle with lemon juice, olive oil, salt, and sumac.

Prepare the Fattoush

In a bowl, combine chicken thighs, yogurt, garlic, cumin, paprika, cinnamon, olive oil, and salt. Marinate for at least 1 hour, then grill or pan-fry until cooked through.

Soak bulgur wheat in water for 30 minutes, then drain. In a pan, sauté chopped onion and pine nuts in olive oil until golden. Mix with ground beef, bulgur, allspice, and salt. Shape into small patties and cook until browned.

Prepare the Kibbee

Roll out pasta dough and cut into squares. Place feta cheese in the center, season with black pepper, and roll the dough over to seal. Brush with olive oil and bake until golden.

Prepare the Cheese Rolls

canned chickpeas

tahini

garlic cloves

lemon juice

olive oil

salt

water

eggplant

mixed greens

tomato

cucumber

radishes

green onions

pita bread

sumac

chicken thighs

yogurt

cumin

paprika

cinnamon

bulgur wheat

ground beef

onion

pine nuts

allspice

feta cheese

pasta dough

black pepper

In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth. Adjust consistency with more water if needed.

Roast the eggplant until soft. Let it cool, then scoop out the flesh. In a food processor, combine eggplant, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth.

Toast pita bread until crispy and break into pieces. In a large bowl, combine mixed greens, chopped tomatoes, cucumbers, radishes, parsley, and mint. Drizzle with olive oil and lemon juice, and season with salt. Add pita pieces before serving.

Prepare the Fattoush Salad

Mix feta cheese with herbs. Layer phyllo dough and brush with olive oil. Place cheese mixture on dough, roll tightly, and cut into pieces. Bake at 375°F (190°C) until golden brown.

Mix rice, chopped tomatoes, onion, lemon juice, salt, and olive oil. Place a spoonful of filling on each grape leaf, roll tightly, and place in a pot. Cover with water and simmer until rice is cooked.

Prepare the Warak Anab

Soak dry chickpeas overnight, then drain. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, baking soda, and salt. Form into balls and fry in hot oil until golden brown.

Prepare the Falafel

chickpeas

tomatoes

cucumbers

parsley

mint leaves

phyllo dough

herbs (oregano, dill)

grape leaves

rice

dry chickpeas

coriander

baking soda

oil (for frying)

In a food processor, combine the canned chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, black pepper, and flour. Process until a coarse mixture forms.

Roast the Vegetables

In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth.

Make the Tahini Sauce

Serve the falafel patties with the roasted vegetables and drizzle with tahini sauce.

fresh parsley

fresh cilantro

ground cumin

ground coriander

baking powder

all-purpose flour

vegetable oil

In a bowl, mix together garlic, ground cumin, ground coriander, paprika, cinnamon, olive oil, salt, and black pepper. Add the beef and lamb to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Meat

Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 4 cups of water to a boil, add the rinsed rice, and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and rice is tender.

Prepare the Rice

Preheat a grill or skillet over medium-high heat. Remove the meat from the marinade and grill for about 5-7 minutes per side, or until cooked to your desired doneness. Let it rest for a few minutes before slicing thinly.

Grill the Meat

Cut the tomatoes in half and grill them for about 3-4 minutes until slightly charred.

Prepare the Grilled Tomato

Slice the onion thinly and toss with sumac and a pinch of salt. Let it sit for a few minutes to soften.

Make Sumac Onions

In a small bowl, mix tahini, lemon juice, salt, and water to achieve a pourable consistency.

Prepare Tahini Sauce

On a plate, serve the basmati rice as a base, top with the grilled beef and lamb, grilled tomatoes, sumac onions, and drizzle with tahini sauce.