The delicious taste of your favorite baklava in the creamy, decadent form of cheesecake!

Baklava Cheesecake

Classic baked dessert with bits of chocolate.

Chocolate Chip Cookies

Rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.

Baklava

Fries

Deep-fried ball made from ground chickpeas and a blend of herbs and spices.

Falafel

Mediterranean spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt, and garlic.

Hummus

Made with juicy cuts of tender sirloin, marinated in savory Moroccan spices and grilled to mouthwatering perfection.

Savory Herb Beef Platter

Mashed cooked eggplant mixed with tahini, olive oil, and various seasonings.

Baba Ghanoush

Savory Herb Beef Sandwich

Deliciously creamy hummus that will graciously gratify your tastebuds.

Roasted Red Pepper Hummus

A soothingly cool drink that refreshes and revitalizes.

Watermelon Lemonade

Made with a blend of 100% Greek chickpeas and sautéed onions. Can be enjoyed with a side of warm pita or atop a sandwich or platter.

Caramelised Onion Hummus

Prepared with a Za’atar spice blend, served over rice, lettuce, tomatoes, choice of additional toppings, garnished with white and hot sauces.

Spiced Sizzlin’ Chicken

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

Prepare the crust

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition.

Make the cheesecake filling

Fold in the chopped walnuts (or pistachios), ground cinnamon, and honey into the cheesecake mixture until evenly combined.

Add the baklava flavors

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Assemble the cheesecake

Bake in the preheated oven for 50-60 minutes or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Bake the cheesecake

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Before serving, drizzle with additional honey and sprinkle with more chopped nuts if desired.

Chill and serve

Graham cracker crumbs

Unsalted butter, melted

Cream cheese, softened

Granulated sugar

Sour cream

Vanilla extract

Eggs

Chopped walnuts or pistachios

Ground cinnamon

Honey

Water

Preheat the Oven

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

Mix Dry Ingredients

In a large bowl, cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Cream Butter and Sugars

Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the flour mixture to the butter mixture, mixing until just combined. Fold in the chocolate chips.

Combine Ingredients

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Scoop onto Baking Sheet

Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown.

Bake

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

Cool

all-purpose flour

baking soda

salt

unsalted butter

granulated sugar

brown sugar

vanilla extract

large eggs

semi-sweet chocolate chips

In a large bowl, combine chopped walnuts, chopped almonds, and ground cinnamon. Mix well and set aside.

Prepare the Nut Mixture

Preheat the oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter. Lay one sheet of filo pastry in the dish, and brush with melted butter. Repeat this process, layering and buttering each sheet, until you have about 8 sheets layered.

Layer the Filo Pastry

Sprinkle a thin layer of the nut mixture over the layered filo. Continue layering filo and butter as before, then add another layer of the nut mixture. Repeat this process until all nuts are used, finishing with about 8 layers of filo on top.

Add Nut Mixture

Using a sharp knife, cut the baklava into diamond or square shapes.

Cut the Baklava

Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown.

Bake the Baklava

While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, honey, and vanilla extract. Bring to a boil, then reduce heat and let simmer for about 10 minutes.

Make the Syrup

Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup over it. Allow it to soak in for several hours or overnight before serving.

Pour Syrup Over Baklava

Filo pastry sheets

Chopped walnuts

Chopped almonds

Sugar

Wash and peel the russet potatoes. Cut them into crinkle-cut fries using a crinkle cutter or a knife.

Prepare the Potatoes

Soak the cut fries in cold water for at least 30 minutes to remove excess starch.

Soak the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Drain the soaked fries and pat them dry using paper towels.

Dry the Potatoes

Carefully add the fries to the hot oil in batches, frying for about 4-5 minutes or until golden brown and crispy.

Fry the Potatoes

Remove the fries from the oil and drain on paper towels. Sprinkle with salt, paprika, and black pepper while still hot.

Drain and Season

Serve the fries hot with your favorite dipping sauce.

Serve

Russet potatoes

Vegetable oil

Salt

Paprika

Black pepper

Place the dried chickpeas in a bowl and cover them with water. Soak for at least 8 hours or overnight.

Soak the Chickpeas

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

Prepare the Mixture

Transfer the mixture to a bowl and stir in the flour. Use your hands to form small balls or patties, about 1 to 1.5 inches in diameter.

Form the Falafel Balls

In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully drop the falafel balls into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes until golden brown and crispy.

Fry the Falafel

Remove the falafel from the oil and drain on paper towels. Serve warm with tahini sauce, pita bread, and fresh vegetables.

Drain and Serve

Dried chickpeas

Fresh parsley, chopped

Fresh cilantro, chopped

Onion, chopped

Garlic cloves, minced

Ground cumin

Ground coriander

Baking powder

Flour

Vegetable oil (for frying)

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

Blend the Ingredients

If the hummus is too thick, gradually add water, one tablespoon at a time, until the desired consistency is reached.

Adjust Consistency

Add ground cumin and blend again to combine. Taste and adjust seasoning if necessary.

Add Flavor

Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle paprika on top for garnish. Serve with pita bread or fresh vegetables.

cooked chickpeas

tahini

olive oil

lemon juice

garlic cloves

water

ground cumin

paprika

In a large mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper. Whisk together until well blended.

Prepare the Marinade

Add the sirloin steak to the marinade, ensuring it is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Steak

Preheat the Grill

Remove the steak from the marinade and let it sit at room temperature for about 15 minutes. Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness is reached.

Grill the Steak

Once cooked, remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.

Rest and Slice

Serve the sliced steak on a platter, garnished with chopped fresh parsley and a drizzle of lemon juice.

Sirloin steak

Olive oil

Lemon juice

Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and place it on a baking sheet, cut side down. Roast in the oven for about 30-40 minutes, until the skin is charred and the flesh is soft.

Roast the Eggplant

Remove the eggplant from the oven and let it cool slightly. Scoop out the flesh and place it in a mixing bowl. Use a fork or a potato masher to mash it until smooth.

Scoop and Mash

Add tahini, olive oil, minced garlic, lemon juice, salt, cumin, paprika, and pepper to the mashed eggplant. Stir until well combined.

Mix Ingredients

Transfer the baba ghanoush to a serving dish, drizzle with additional olive oil, and sprinkle with fresh parsley. Serve with pita bread or vegetable sticks.

Garnish and Serve

Eggplant

Tahini

Garlic

Cumin

Fresh parsley

Pepper

In a bowl, combine olive oil, garlic powder, cumin, coriander, paprika, cinnamon, salt, and black pepper. Add the sirloin beef and coat it thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for more flavor.

Marinate the Beef

Preheat a grill or grill pan over medium-high heat. Remove the beef from the marinade and grill for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing.

Grill the Beef

Slice the ciabatta rolls in half. Spread a layer of hummus or tzatziki on the bottom half of each roll. Layer with sliced tomatoes, red onions, and the grilled beef slices. Garnish with fresh parsley and cilantro before topping with the other half of the roll.

Prepare the Sandwich

Cut the sandwiches in half if desired and serve immediately with your choice of side.

sirloin beef

garlic powder

ground coriander

cinnamon

black pepper

fresh parsley

fresh cilantro

ciabatta rolls

sliced tomatoes

sliced red onions

hummus or tzatziki

Drain and rinse the canned chickpeas and set aside. If using jarred roasted red peppers, drain them as well.

Prepare Ingredients

In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, ground cumin, and salt.

Blend the Hummus

Blend the mixture until smooth. If the hummus is too thick, add water one tablespoon at a time until you reach your desired consistency.

Add Water and Blend

Taste the hummus and adjust the seasoning as necessary, adding more salt, lemon juice, or garlic to taste.

Taste and Adjust

Transfer the hummus to a serving bowl, drizzle with a little olive oil, and serve with pita bread or fresh vegetables.

canned chickpeas

roasted red peppers

Cut the watermelon into chunks and remove the seeds.