caramelized onion, extra virgin olive oil, sumac, spices, served with tzatziki, pita

Chicken sumac

Falafel balls with lettuce, tomato, and tahini sauce.

Falafel Wrap

The Grape Leaf

Marinated chicken or beef served with rice, salad, and pita.

Shawarma Plate

Grilled skewers of meat served with grilled vegetables.

Kebab

Marinated beef or chicken served with rice, salad, and pita.

Shawarma Platter

Shish Tawook

Roasted eggplant blended with tahini, lemon juice, and garlic.

Baba Ghanoush

Lebanese Coffee

Grilled skewers of marinated meat, served with rice and vegetables.

Kebabs

Marinated beef or chicken cooked on a vertical rotisserie, served with rice and salad.

Shawarma

Grape leaves stuffed with rice and herbs.

Stuffed Grape Leaves

Mint Lemonade

Beef Kebab

Soda

Mint Tea

Spiced chicken served with garlic sauce and pita.

Chicken Shawarma

Marinated lamb wrapped in pita with onions and tomatoes.

Lamb Gyro

Iced tea, mango iced tea

Cappuccino

Espresso

Hot tea

Turkish coffee

Soft drinks

In a mixing bowl, combine the chicken thighs with olive oil, ground sumac, garlic powder, paprika, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, preferably 2 hours for better flavor.

Marinate the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and a teaspoon of salt. Cook, stirring occasionally, for about 20-25 minutes, or until the onions are soft, golden brown, and caramelized. Remove from heat and set aside.

Caramelize the Onions

In the same skillet used for the onions, add the marinated chicken thighs and cook over medium-high heat for about 6-7 minutes per side, or until the chicken is cooked through and has a nice golden crust. Ensure the internal temperature reaches 75°C (165°F).

Cook the Chicken

In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, and salt to taste. Adjust seasoning as necessary. Refrigerate until ready to serve.

Prepare the Tzatziki

Once the chicken is cooked, slice it and serve it on a plate alongside the caramelized onions, tzatziki, and warm pita bread. Enjoy your delicious chicken sumac meal!

Assemble the Dish

Chicken thighs, boneless and skinless

Extra virgin olive oil

Ground sumac

Garlic powder

Paprika

Salt

Black pepper

Onion, thinly sliced

Greek yogurt

Cucumber, grated and drained

Garlic, minced

Lemon juice

Dill, chopped

Pita bread

In a food processor, combine the chickpeas, parsley, onion, garlic, cumin, coriander, baking powder, salt, and black pepper. Blend until the mixture is coarse yet combined, scraping down the sides as necessary.

Blend the Ingredients

Transfer the mixture to a bowl and stir in the flour until the mixture holds together. With wet hands, shape the mixture into small balls (about 1.5 inches in diameter).

Form the Falafel Balls

In a deep frying pan, heat oil over medium heat. Once hot, carefully add the falafel balls in batches, frying until golden brown on all sides (about 3-4 minutes). Remove and drain on paper towels.

Fry the Falafel

Lay out the pita bread or wraps on a clean surface.

Prepare the Wrap

On each wrap, layer the shredded lettuce, diced tomatoes, and a few falafel balls. Drizzle with tahini sauce to taste.

Add the Fillings

Fold the sides of the wrap inwards and roll from the bottom to form a tight wrap. Serve immediately.

Wrap it Up

Chickpeas (canned or soaked overnight)

Fresh parsley, chopped

Onion, finely chopped

Garlic cloves, minced

Ground cumin

Ground coriander

Baking powder

Flour (all-purpose or chickpea flour)

Oil (for frying)

Pita bread or wraps

Lettuce, shredded

Tomato, diced

Tahini sauce

In a medium pot, cook 1 cup of rice according to package instructions. Set aside to cool.

Cook the Rice

In a skillet over medium heat, brown 1 cup of ground lamb (or beef) until fully cooked. Drain any excess fat.

Cook the Meat

In a large bowl, mix the cooked rice, browned meat, 1 cup of chopped parsley, 1 chopped onion, 2 minced garlic cloves, 2 tablespoons of tomato paste, 2 tablespoons of lemon juice, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of cinnamon until well combined.

Combine Ingredients

Open the jar of canned grape leaves and rinse them under cold water to remove excess brine. Carefully separate the leaves and lay them flat on a clean surface.

Rinse Grape Leaves

Place a tablespoon of the filling mixture at the base of each grape leaf. Fold the sides over the filling and roll tightly from the base to the tip to form a roll.

Stuff the Leaves

Drizzle the bottom of a large pot with 1 tablespoon of olive oil. Arrange the stuffed grape leaves seam side down in the pot, packing them tightly together.

Arrange in Pot

Pour the remaining 2 cups of vegetable broth (or water) over the grape leaves. Drizzle with the remaining 2 tablespoons of olive oil.

Add Liquid

Cover the pot and bring to a gentle simmer over medium heat. Reduce heat to low and cook for about 45 minutes, until the grape leaves are tender.

Cook the Grape Leaves

Cooked rice

Ground lamb (or beef)

Tomato paste

Cinnamon

Canned grape leaves

Olive oil

Vegetable broth or water

In a large bowl, mix together yogurt, olive oil, minced garlic, cumin, coriander, paprika, salt, black pepper, and lemon juice.

Prepare the Marinade

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.

In a bowl, combine diced cucumber, tomato, red onion, and chopped parsley.

Combine Salad Ingredients

Add lemon juice, olive oil, salt, and black pepper to the salad mixture and toss well to combine.

Dress the Salad

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes per side, or until the chicken is fully cooked and has nice grill marks.

Once cooked, remove the chicken from heat and let it rest for a few minutes before slicing into strips.

Rest and Slice

On a plate, serve a portion of rice, sliced chicken, a generous helping of salad, and a piece of pita bread. Enjoy your homemade Shawarma Plate!

Assemble the Plate

Chicken thighs

Yogurt

Basmati rice

Water

Cucumber, diced

Red onion, thinly sliced

Parsley, chopped

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

Soak Skewers

In a large bowl, combine the boneless chicken thighs, olive oil, minced garlic, ground cumin, paprika, salt, black pepper, and lemon juice. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes, or up to overnight in the refrigerator.

Marinate Chicken

While the chicken is marinating, prepare the vegetables. In a separate bowl, toss the bell peppers, red onion, zucchini, and mushrooms with olive oil, salt, and black pepper.

Prepare Vegetables

Preheat Grill

Thread the marinated chicken and prepared vegetables onto the soaked skewers, alternating between meat and vegetables.

Assemble Skewers

Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.

Grill Skewers

Remove the skewers from the grill and let them rest for a few minutes. Serve warm with your choice of dipping sauce or flatbread.

Serve

Boneless chicken thighs

Bell peppers, cut into chunks

Red onion, cut into chunks

Zucchini, sliced

Mushrooms, whole

Wooden skewers

In a large bowl, combine yogurt, minced garlic, ground cumin, ground coriander, paprika, turmeric, salt, black pepper, olive oil, and lemon juice. Mix well to create a marinade.

Add the boneless chicken thighs or beef sirloin to the marinade. Make sure the meat is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Marinate the Meat

Preheat a grill or skillet over medium-high heat. Remove the meat from the marinade and allow excess marinade to drip off. Grill or cook the meat for about 6-8 minutes per side for chicken, or 4-6 minutes per side for beef, until cooked through. Let the meat rest before slicing.

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the water is absorbed and the rice is tender. Fluff with a fork.

In a large bowl, combine diced cucumber, diced tomato, thinly sliced red onion, and chopped parsley. Drizzle with olive oil and lemon juice, and season with salt and black pepper to taste. Toss gently to combine.

Prepare the Salad

If desired, warm the pita bread in a dry skillet over medium heat for 1-2 minutes on each side, or wrap in foil and heat in the oven at 350°F (175°C) for about 5-7 minutes.

Warm the Pita

Boneless chicken thighs or beef sirloin

Turmeric powder

In a large mixing bowl, combine minced garlic, lemon juice, yogurt, olive oil, ground cumin, paprika, salt, black pepper, and cayenne pepper. Whisk until smooth.

Prepare Marinade

Cut the chicken breasts into 1-inch cubes and add them to the marinade. Ensure all chicken pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.

Thread the marinated chicken pieces onto the skewers, alternating with pieces of bell peppers, onions, and cherry tomatoes.

Skewer Chicken and Vegetables

Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature should reach 75°C or 165°F) and has nice grill marks.

Remove from the grill and let rest for a few minutes before serving. Serve warm with rice or pita bread and your favorite dipping sauce.

chicken breasts

garlic cloves, minced

lemon juice

plain yogurt

olive oil

ground cumin

paprika

salt

black pepper

cayenne pepper

wooden skewers

vegetables (bell peppers, onions, cherry tomatoes)

Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork. Place them on a baking sheet and roast for about 30-40 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and let cool for a few minutes.

Roast the Eggplant

While the eggplants are cooling, peel and mince the garlic cloves. Set aside.

Prepare the Garlic

Once the eggplants are cool enough to handle, cut them in half and scoop out the flesh into a mixing bowl, discarding the skins.

Scoop the Flesh

In the mixing bowl with the eggplant flesh, add tahini, lemon juice, minced garlic, olive oil, salt, and ground cumin. Use a fork, potato masher, or food processor to blend the mixture until smooth and creamy.

Taste the baba ghanoush and adjust seasoning if necessary, adding more salt, lemon juice, or tahini to your liking.

Taste and Adjust

Transfer the baba ghanoush to a serving bowl, drizzle with olive oil, sprinkle with paprika, and garnish with fresh parsley before serving. Enjoy with pita bread or vegetable sticks.

Eggplant

Tahini

Lemon Juice

Garlic Cloves

Olive Oil

Ground Cumin

Fresh Parsley

In a small pot, measure out 1 cup of cold water and add 2 tablespoons of finely ground Arabica coffee beans, 1 teaspoon of sugar, and 1 teaspoon of ground cardamom.

Measure and Mix Ingredients

If desired, add 1 teaspoon of rose water for an extra layer of flavor.

Optional Flavoring

Place the pot over medium heat and stir the mixture gently until it starts to simmer. Do not allow it to boil.

Chicken Sumac