crispy dumplings, stuffed with ground beef, vegetables, chickpeas, and special seasoning

SAMBUESAH

MOZZARELLA STICKS

40 PCS HOT WINGS

20 PCS HOT WINGS

15 PCS HOT WINGS

10PCS HOT WINGS

6 PCS HOT WINGS

CHICKEN WINGS SPECIAL

3 PIECES FISH WITH RICE AND SALAD

3 PIECES FISH WITH SALAD

3 PIECES FISH WITH FRENCH FRIES

SOUP OF THE DAY

Cucumber, onion, herbs, olives with house special dressings.

HOUSE SPECIAL SALAD

GRILLED SHRIMP

Fresh Diced cucumbers, onion, tomato, parsley and green pepper.

SALAD SHIRAZI (COBAN SALAD)

FALAFEL

FRIED SHRIMP

FRIED CALAMARI

HOT WINGS(6 PCS)

wings, shrimps, sambosas, chicken, nuggets and onion rings

SHIRAZI PLATTER

Fried calamari, shrimps, breaded fish, for 3-4 people

SEAFOOD PLATTER

BABAGANOUSH

chickpeas, garlic seasoning, and tahina sauce

HOUMUS

cooked sliced eggplant with onion, tomato sauce, special seasoning topped with yogurt sauce

BORANI BADIM JAN

In a large mixing bowl combine 3 cups flour and 1 tsp salt. Make a well in the center, add 1 cup warm water and 2 tbs vegetable oil. Mix with a fork or your hand until a shaggy dough forms.

Make dough

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tbs additional flour. Form into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp cloth, and rest for 30 minutes.

While dough rests, roughly mash the drained chickpeas with a fork or pulse a few times in a food processor; leave some texture (not completely smooth).

Prepare chickpeas

Heat 2 tbs olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté 5–7 minutes until soft and beginning to brown. Add the minced garlic, grated carrot and diced green pepper; cook 3–4 minutes more until vegetables soften.

Cook aromatics

Push vegetables to the side and add the ground beef. Break it up and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Brown beef and season

Stir in 2 tbs tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 0.25 tsp ground cinnamon, 0.5 tsp allspice, 1 tsp salt, 0.5 tsp black pepper and 1 tbs lemon juice. Add mashed chickpeas and chopped parsley; stir to combine and cook 2–3 minutes to meld flavors. Taste and adjust seasoning. Remove from heat and let the filling cool to warm (not hot) before assembling—about 15 minutes.

Finish filling

Divide rested dough into 18 equal pieces (about 1.5 ounces / 45 g each). Keep pieces covered with a cloth while working to prevent drying.

Portion dough

Working one piece at a time, flatten a dough piece with your palm, then roll with a rolling pin into a 4–5 inch (10–12 cm) circle about 1/8 inch thick. Dust with a little flour as needed to prevent sticking.

Roll wrappers

Place 1.5 to 2 tbs of the cooled filling in the center of each wrapper. Lightly brush the dough edge with a little cold water (mix 1 tbs water with a pinch of flour if needed). Fold the circle over into a half-moon and press the edges to seal. For a decorative edge, pleat or press with a fork. Ensure seals are tight to prevent leaking.

Fill and seal

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 1.5–2 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of dough bubbles and rises immediately.

Heat oil

Fry the dumplings in batches (do not overcrowd) 3–4 minutes per side until golden brown and crisp. Turn as needed for even color. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Let cool slightly; they will crisp further as they rest.

Fry sambuesah

If you prefer baking: place assembled sambuesah on a parchment-lined sheet, brush with oil, and bake at 400°F (200°C) for 18–22 minutes until golden, turning once.

Serve warm garnished with chopped parsley, lemon wedges, and a side of plain yogurt or tahini sauce for dipping. Sambuesah are best eaten the same day while crisp.

all-purpose flour

warm water

vegetable oil

salt

ground beef (preferably 80/20)

canned chickpeas, drained and rinsed

yellow onion, finely chopped

carrot, grated

green bell pepper, finely diced

garlic cloves, minced

fresh parsley, chopped

tomato paste

ground cumin

ground coriander

ground cinnamon

allspice

black pepper

lemon juice

olive oil (for cooking filling)

vegetable oil (for deep frying)

all-purpose flour (for dusting and sealing)

cold water (for sealing dough)

plain yogurt or tahini sauce

lemon wedges

fresh parsley, chopped (for garnish)

Trim the mozzarella block into a rectangle with flat sides. Cut into 3/4-1 inch thick sticks about 3 inches long and 1/2-3/4 inch wide. You should get approximately 12-16 sticks from a 1 lb block.

Cut cheese

Pat the cut cheese sticks dry with paper towels to remove surface moisture. Place them on a baking sheet lined with parchment and freeze for at least 30 minutes (preferably 45-60 minutes). Freezing helps prevent cheese from melting out during frying.

Set up a three-station breading line: Station 1 - shallow bowl with the all-purpose flour; Station 2 - shallow bowl with the two beaten eggs and 2 tablespoons milk whisked together; Station 3 - shallow bowl with breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper combined and mixed well.

If using cornstarch for extra adherence, toss the frozen cheese sticks lightly in cornstarch before dredging in flour. Shake off excess. This step is optional but helps the flour adhere to the surface.

Working with a few sticks at a time, dredge each frozen stick in flour, shaking off excess. Then dip into the egg wash, letting excess drip off, and finally roll thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere. For an extra-secure coating, return the crumbed sticks to the egg wash for a second dip and press again into the breadcrumbs to create a double coating.

Place breaded sticks on a baking sheet lined with parchment and return to the freezer for at least 30 minutes (ideally 60 minutes). Ensure the sticks are well frozen before frying to minimize cheese leakage.

Heat the oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat oil over medium and test by dropping a small piece of bread—if it browns in about 60 seconds, the oil is ready.

Fry the frozen coated sticks in small batches (4-6 at a time depending on pot size) for 1.5 to 2.5 minutes, turning once, until the coating is golden brown. Avoid overcrowding so oil temperature remains steady. Do not fry longer than needed as excessive time will cause cheese to ooze.

Using a slotted spoon or spider, transfer fried sticks to a paper towel-lined plate to drain. Let rest 1-2 minutes; the coating will crisp and the cheese will remain contained.

Arrange mozzarella sticks on a serving platter, sprinkle optional chopped parsley over them, and serve immediately with warmed marinara sauce for dipping.

If making ahead: freeze breaded sticks on a sheet pan until solid, then bag and store up to 1 month. Fry directly from frozen; add 30-60 seconds to frying time if needed.

low-moisture mozzarella cheese block

fine dry breadcrumbs (panko or regular)

grated Parmesan cheese

Italian seasoning (dried)

garlic powder

onion powder

kosher salt

freshly ground black pepper

large eggs

whole milk

cornstarch

neutral oil (vegetable, canola, or peanut)

marinara dipping sauce

fresh chopped parsley (optional)

If whole wings are provided, separate into drumettes and flats and discard tips (or save for stock). Pat the 40 wing pieces very dry with paper towels. Dry wings crisp better and allow coating to adhere.

Prep wings

Place wings in a large bowl. Sprinkle with kosher salt, black pepper, garlic powder and onion powder. Toss thoroughly so all pieces are evenly seasoned. Let rest 15–20 minutes at room temperature (or refrigerate up to 2 hours) to let seasoning penetrate.

Combine flour, cornstarch, baking powder, paprika and cayenne in a wide shallow bowl or tray and whisk to blend. Dredge each seasoned wing in the flour mixture, shaking off excess. Place dredged wings on a wire rack while you heat the oil. (If you prefer unbattered wings, skip this section and proceed to fry seasoned wings directly.)

Pour oil into a large heavy-bottomed pot or deep fryer so there is at least 4–5 inches of oil but do not overfill the pot. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns slowly, oil is ready.

Fry the wings in batches (8–10 pieces per batch depending on pot size) to avoid overcrowding. Lower wings carefully into hot oil and fry until golden and cooked through, about 8–10 minutes per batch for battered wings, or 7–9 minutes for unbattered wings. Internal temperature should reach 165°F (74°C), but crispy wings often benefit from finishing around 175–180°F for connective-tissue breakdown.

Use a slotted spoon or spider to remove wings to a wire rack set over a sheet pan to drain. Keep cooked wings in a low oven (200°F / 95°C) while you fry remaining batches so they stay hot and crisp.

While the wings are frying (or after all are fried), make the hot sauce glaze. In a medium saucepan over medium heat, combine the hot sauce, unsalted butter, brown sugar, apple cider vinegar, Worcestershire sauce, honey, minced garlic, red pepper flakes and 1/2 tsp salt.

Heat, stirring occasionally, until the butter is fully melted and the sugar dissolves. Bring to a gentle simmer and cook 2–3 minutes to meld flavors. Taste and adjust: add more honey for sweetness, more vinegar for tang, or more red pepper flakes for heat. Keep warm on very low heat.

Transfer the warm glaze to a large heatproof bowl or keep saucepan nearby for tossing.

Working in batches, place about 8–10 hot cooked wings into the bowl with glaze. Using two large tongs, toss each batch quickly until wings are thoroughly coated with sauce (about 20–30 seconds). Place sauced wings back on the wire rack or a serving tray. Repeat until all 40 wings are glazed.

If you prefer extra sticky wings, return sauced wings to the 350°F oil for 30–45 seconds (optional) then drain again and toss with a little more glaze.

Arrange wings on a large platter with celery and carrot sticks. Serve immediately with ranch or blue cheese dressing on the side for dipping.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 3 days. Re-crisp in a 400°F oven for 8–10 minutes and reheat a little extra sauce on the stovetop to toss before serving.

chicken wing pieces (drumettes + flats)

black pepper (freshly ground)

baking powder

paprika

cayenne pepper

neutral oil (vegetable/peanut) for deep frying

frank's-style hot sauce (or preferred cayenne hot sauce)

unsalted butter

brown sugar

apple cider vinegar

Worcestershire sauce

honey

garlic (minced)

red pepper flakes (optional, for extra heat)

celery sticks

carrot sticks

ranch or blue cheese dressing

Pat wings dry with paper towels. If frozen, fully thaw and pat dry. Trimming any excess skin or tips if desired.

Place the 20 wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder and onion powder over wings. Toss thoroughly so each piece is lightly and evenly seasoned.

In a shallow bowl or large zip-top bag combine all-purpose flour, cornstarch, paprika and cayenne. Mix until evenly combined.

Prepare coating

Dredge seasoned wings, a few at a time, in the flour mixture to lightly coat. Shake off excess; you want a thin even layer, not a heavy breading. Place coated wings on a wire rack and let rest 10 minutes — this helps the coating adhere.

Pour vegetable oil into a deep heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to submerge wings). Heat oil to 350°F (175°C). Use a thermometer to keep temperature steady.

Working in batches (4–6 wings per batch to avoid overcrowding), carefully lower wings into hot oil. Fry until golden brown and cooked through, about 8–10 minutes per batch. Internal temperature should reach 165°F (74°C). Maintain oil temperature around 320–350°F by adjusting heat between batches.

Use a slotted spoon or tongs to transfer fried wings to a wire rack set over a baking sheet to drain for 2–3 minutes. Repeat until all wings are fried.

While wings fry, prepare the sauce: in a small saucepan over low heat, melt the unsalted butter gently (do not boil).

Add hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, honey (if using) and smoked paprika to the melted butter. Whisk constantly until sugar dissolves and sauce is smooth and slightly thickened, about 2–3 minutes. Taste and add a pinch of salt if needed. Keep warm on the lowest heat or remove from heat and cover so it stays warm.

Place fried wings in a large clean bowl. Pour the warm hot wing sauce over wings in two additions, tossing between additions so each wing is evenly coated. Use tongs to toss gently but thoroughly.

Transfer sauced wings to a serving platter. Arrange celery and carrot sticks alongside and serve with ranch or blue cheese dressing on the side.

Serve immediately while hot and crispy. Leftover wings can be kept in an airtight container in the refrigerator up to 2 days; reheat in a 400°F oven for 8–10 minutes to crisp.

chicken wings (party cut: drumette + wingette)

black pepper (ground)

vegetable oil (for frying)

hot sauce (Frank's-style, e.g., Frank's RedHot)

honey (optional, for slight sweetness)

smoked paprika (optional)

salt (to taste)

Pat the 15 chicken wings dry with paper towels. If whole wings were purchased, separate into drumettes and flats and discard wing tips or save for stock.

Trim and dry

Place the wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder and onion powder over the wings. Toss thoroughly so each piece is evenly seasoned. Let sit for 10–15 minutes at room temperature to help flavors adhere.

If you want crispier wings, combine the all-purpose flour, cornstarch and paprika in a shallow dish. Lightly dredge each seasoned wing in the flour mixture, shaking off excess. Set coated wings on a wire rack for 5 minutes to let coating adhere.

Heat vegetable oil in a deep fryer or large heavy pot to 375°F (190°C). Use a thermometer to maintain temperature. Fry wings in batches (do not overcrowd) for 8–10 minutes, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove to a wire rack or paper towel-lined tray to drain. Repeat until all wings are cooked.

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top; spray rack lightly with nonstick cooking spray. Arrange wings in a single layer without touching. Bake for 35–45 minutes, flipping once halfway through, until skin is deep golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching closely.

While wings are cooking, melt the unsalted butter in a small saucepan over low heat. Add the hot sauce, honey, apple cider vinegar, Worcestershire sauce, cayenne pepper, smoked paprika and salt. Whisk and warm gently until fully combined and slightly thickened, about 2–3 minutes. Taste and adjust spice or sweetness to preference. Keep warm on the lowest heat.

Place cooked wings in a large clean bowl. Pour the warm hot sauce glaze over the wings. Toss vigorously with tongs or two spoons for 30–60 seconds until every wing is evenly coated with sauce.

Transfer sauced wings to a serving platter. If you prefer the sauce to set slightly, arrange wings on a rack and let rest 2–3 minutes so glaze adheres without pooling.

Serve the 15 hot wings immediately with celery sticks and ranch or blue cheese dressing on the side for dipping. Provide extra napkins—these are best enjoyed hot and saucy.

chicken wings (drumettes + flats)

hot sauce (Frank's RedHot or similar)

smoked paprika

nonstick cooking spray (if baking)

If whole wings, separate into wingettes and drumettes and discard wing tips or save for stock. Pat the 10 pieces thoroughly dry with paper towels — dry skin crisps better.

Pat dry and trim

Place wings in a large bowl. Sprinkle 1 tsp baking powder, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder over the wings. Toss thoroughly so each piece is evenly coated with the dry mix. Let rest 10–15 minutes in the refrigerator to help dry the skin for crisping.

Season and coat

Pour about 3 cups neutral oil into a heavy-bottomed pot or deep fryer to a depth that will fit the wings without crowding (about 2–3 inches). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small bread cube browns in ~60 seconds.

Carefully lower wings into hot oil in a single layer without overcrowding (3–5 pieces per batch depending on pot size). Fry for 8–10 minutes until skin is deep golden and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or paper towels. If you prefer extra-crispy wings, increase oil temperature to 375°F (190°C) for a final 1–2 minute crisp after the initial fry, or return wings to 375°F for 1–2 minutes.

Fry in batches

If baking instead of frying: preheat oven to 425°F (220°C). Arrange seasoned wings on a wire rack set over a baking sheet. Bake 35–45 minutes, flipping once at 25 minutes, until skin is crisp and internal temperature is 165°F (74°C). For extra crispness, broil 2–3 minutes at the end—watch closely to avoid burning.

Oven alternative (baked)

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 3/4 cup hot sauce, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce, 1 tsp honey (optional), 1/4 tsp cayenne (optional), and 1/4 tsp salt. Whisk until sauce is smooth and warmed through, about 1–2 minutes. Do not boil. Taste and adjust for heat or sweetness.

Melt butter and combine

Place hot cooked wings in a large mixing bowl. Pour the warm buffalo sauce over the wings. Toss thoroughly so each wing is evenly coated (use tongs or a spatula).

Toss wings in sauce

Transfer wings to a serving platter. Serve immediately with celery sticks, carrot sticks, and 1/2 cup blue cheese dressing or ranch on the side for dipping.

Plate and garnish

chicken wingettes and drumettes

baking powder (aluminum-free)

neutral oil (for frying) or high-heat oil

hot sauce (e.g., Frank's RedHot)

white vinegar

honey or light brown sugar (optional, for balance)

cayenne pepper (optional, for extra heat)

blue cheese dressing or ranch

Pat the 6 chicken wing pieces dry with paper towels. Place them in a bowl or zip-top bag. Combine 1 cup buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika in a separate bowl; pour over the wings, ensuring they are fully coated. Cover and refrigerate for 45 minutes to 3 hours (minimum 45 minutes recommended).

Trim and marinate

In a shallow bowl or plate combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp cayenne (optional). Stir to blend evenly.

Remove wings from the buttermilk (let excess drip off) and dredge each piece in the flour mixture, pressing lightly to help the coating adhere. Place coated wings on a wire rack and let rest 10 minutes to set the crust.

Coat the wings

In a heavy skillet or medium saucepan, add about 1 cup neutral oil (enough to come about 1 to 1.5 inches up the side). Heat over medium-high until the oil reaches 350°F (175°C). If you do not have a thermometer, test by dipping the edge of the coating into the oil — it should sizzle steadily.

Carefully add the coated wings to the hot oil in a single layer (work in two batches if your pan is small). Fry for 8–10 minutes, turning once or twice, until golden brown and an internal temperature of 165°F (74°C) is reached. Use a slotted spoon to transfer wings to a wire rack set over a baking sheet to drain and stay crispy.

Sambuesah

Mozzarella Sticks

40 Pcs Hot Wings

20 Pcs Hot Wings

15 Pcs Hot Wings

10pcs Hot Wings

6 Pcs Hot Wings

Chicken Wings Special

3 Pieces Fish With Rice And Salad

3 Pieces Fish With Salad

3 Pieces Fish With French Fries

Soup Of The Day

House Special Salad

Grilled Shrimp

Salad Shirazi (coban Salad)

Falafel

Fried Shrimp

Fried Calamari

Hot Wings(6 Pcs)

Shirazi Platter

Seafood Platter

Babaganoush

Houmus

Borani Badim Jan