A variety of fresh and flavorful salads made with seasonal ingredients.

Salads

A traditional Levantine flatbread topped with various ingredients.

Man'oushe

House-made French pastries with a Levantine twist.

French Pastries

Traditional Levantine pastries, freshly prepared.

Levantine Pastries

Delicious sandwiches filled with house-made ingredients and spices.

Sandwiches

In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

Prepare the Salad Base

Sprinkle feta cheese, olives, diced avocado, and pumpkin seeds on top of the salad base.

Add Toppings

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine all ingredients.

Dress the Salad

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olives

Avocado

Pumpkin Seeds

Olive Oil

Balsamic Vinegar

Honey

Salt

Black Pepper

In a large bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.

Prepare the Dough

Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.

Mix Ingredients

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Preheat your oven to 475°F (245°C). Punch down the dough and divide it into 6 equal pieces. Roll each piece into a flat circle.

Preheat and Shape

Brush each flatbread with olive oil and sprinkle with za'atar. Add cheese and tomatoes if desired.

Place the flatbreads on a baking sheet and bake for 10-12 minutes until golden and crisp.

Bake

Remove from the oven and let cool slightly before serving. Enjoy warm!

Serve

All-purpose flour

Warm water

Active dry yeast

Olive oil

In a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Make the Pastry Dough

In a separate bowl, mix together the chopped pistachios, rose water, honey, and cardamom powder until well combined. Set aside.

Prepare the Filling

Once the dough has chilled, roll it out on a floured surface to about 1/4 inch thick. Cut into circles using a cookie cutter.

Roll Out the Dough

Place a spoonful of the pistachio filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.

Assemble the Pastries

Preheat the oven to 375°F (190°C). Place the pastries on a lined baking sheet and bake for 20-25 minutes or until golden brown. Let cool before serving.

Bake the Pastries

Unsalted butter, chilled and cubed

Granulated sugar

Ice water

In a large bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in lukewarm water and let it sit until frothy. Mix the yeast mixture and melted butter into the flour, kneading until smooth. Cover with a cloth and let it rise in a warm place for about 1 hour.

Make the Dough

Once the dough has risen, punch it down and divide it into small balls. Roll each ball into a circle. Fill with choice of fillings (such as cheese, spinach, or minced meat), fold over, and seal the edges.

Shape the Pastries

Preheat the oven to 375°F (190°C). Place the filled pastries on a baking sheet lined with parchment paper. Brush with melted butter and bake for 20-25 minutes or until golden brown.

Butter, melted

Water, lukewarm

Yeast

Wash and slice the lettuce, tomato, and avocado. Set aside.

Prepare the Ingredients

Lightly toast the sourdough bread slices until golden brown.

Toast the Bread

Spread mayonnaise on one slice of bread and mustard on the other. Layer with roasted turkey, cheddar cheese, lettuce, tomato, and avocado. Season with salt and black pepper to taste.