Skin-on chicken thigh, hawaij rub, green onion, brushed with honey chamomile and served with saffron rice.

Hawaij Spiced Chicken Thigh

Grilled Asparagus with a spring onion aioli, nettles, and a pomegranate molasses

Grilled Asparagus

Berbere spiced ground beef skewer, harissa, horseradish, herbed labneh

Beef Kafta

Stewed Gigante Beans with preserved lemon, charred cabbage, leeks. (Vegan and Gluten Free)

Stewed Gigante Beans

Grilled snap peas, tzatziki, tatsoi, preserved tangerine

Snap Peas

Ras el hanout roasted carrots, mushroom conserva, walnut mahummara, puffed sorghum

Heirloom Carrots

Braised Collard Greens, spiced coconut cream, chickpeas.

Braised Collard Greens

Served with tahini, lemon, and sumac onion. Flatbread ordered separately.

Falafel

Mixed greens with shaved fennel & radish, smoky apple vinaigrette, and candied fennel crunch.

Greens and Herbs

Mixed chicories, green tahini, sunflower seed za'atar, feta cheese

Chicories

Mantequilla and Picholine olives marinated in aleppo chili, preserved lemon and garlic.

Olives

Pickled Veg

Flax Cracker

Flatbread

Roasted Beet, black sesame tahini, nigella seeds, dill

Roasted Beet

Crumbled sheep's milk feta, apple, macadamia, green harissa.

Crumbled Feta

Kohlrabi & Pear with bergamot, tarragon, aji amarillo pepper.

Kohlrabi & Pear

Marinated chickpeas, tahini, paprika. Comes with one flatbread.

Hummus

Yogurt with roasted green tomato and fried garlic. Bread ordered separately.

Labneh

NEW! Special Mezze Platter for 2 includes hummus, roasted beets, crumbled feta, kohlrabi with pears, 3 piece falafel, aleppo spiced olives, pickled vegetables, chili oil, and 2 pieces of flatbread

Online Only Mezze Sampler

Pat chicken thighs dry with paper towels. In a large bowl combine olive oil, hawaij spice blend, salt, pepper and minced garlic. Add the sliced white and light green parts of the green onions and toss to combine. Add chicken thighs and rub the mixture thoroughly under and over the skin so the spice adheres. Cover and refrigerate for at least 1 hour and up to 6 hours (longer will deepen flavor).

Prepare and season chicken

About 30 minutes before cooking, remove the chicken from the refrigerator so it comes closer to room temperature for even cooking.

Bring to room temperature

Preheat the oven to 425°F (220°C). Arrange the thighs skin-side up on a rimmed baking sheet or in an oven-safe skillet spaced so air circulates. Roast for 25 minutes, then check: skin should be golden. If using a thermometer, internal temperature should read 155–160°F (68–71°C) at this stage.

Roast the chicken

Place the dried chamomile or chamomile tea bag into 2 tablespoons hot water and steep 5 minutes. Strain out flowers if using loose; reserve the infused water and discard solids or the tea bag.

Steep chamomile

In a small saucepan (or microwave-safe bowl), combine the honey, chamomile-infused water, lemon juice, butter and a pinch of salt. Warm gently over low heat just until honey thins and butter melts; whisk to combine. Keep warm until ready to brush.

Make the glaze

When chicken has roasted for about 25 minutes and reached 155–160°F, brush a generous layer of the honey–chamomile glaze over each thigh. Return to the oven and roast an additional 5–8 minutes until the skin is deeply golden and internal temperature reaches 165°F (74°C). Watch closely to avoid burning the honey. Remove from oven and tent loosely with foil for 5 minutes to rest; this lets juices redistribute and glaze set.

Glaze the chicken

Place basmati rice in a fine mesh sieve and rinse under cold water until water runs clear to remove excess starch. Drain and, if time allows, soak the rice in cold water for 15–20 minutes then drain again; this yields fluffier grains.

Rinse and soak rice

Place saffron threads in 2 tablespoons hot water and let bloom for 5–10 minutes to release color and aroma.

Bloom saffron

In a medium saucepan bring 2 1/4 cups water plus 1/2 cup chicken stock (or use full stock/water to equal 2 3/4 cups liquid) to a simmer. Add 1 tsp salt and butter or ghee, then stir in drained rice. Add saffron and its soaking liquid, stir once, bring back to a gentle boil. Cover tight, reduce heat to lowest setting and simmer 12–15 minutes without lifting the lid. After cooking, remove from heat and let sit covered 8–10 minutes. Fluff gently with a fork and keep warm until serving.

Cook rice

Transfer saffron rice to a serving platter or individual plates. Place glazed chicken thighs on top or alongside the rice. Sprinkle the remaining sliced green onion green parts over the chicken and rice. Scatter toasted slivered almonds over the rice if using and serve lemon wedges on the side for squeezing. Serve immediately while hot.

bone-in, skin-on chicken thighs

olive oil

hawaij spice blend (see note or use store-bought)

salt

black pepper, freshly ground

garlic, minced

green onions (scallions), white and light green parts thinly sliced

mild floral honey (acacia or orange blossom)

dried chamomile flowers or chamomile tea (1 tea bag)

hot water (for steeping)

lemon juice

unsalted butter

pinch of salt

long-grain basmati rice

water

chicken stock (optional, can replace water)

saffron threads

hot water (for saffron)

unsalted butter or ghee

extra green onions (scallions), thinly sliced (green parts)

lemon wedges

toasted slivered almonds (optional)

Trim woody ends from the asparagus by snapping or cutting the bottom 1 to 1.5 inches. Rinse spears and pat dry thoroughly with a clean towel. Drying is important so they char instead of steaming.

Prepare asparagus

Place asparagus in a large bowl or on a tray. Toss with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper, ensuring an even coating.

Season asparagus

Preheat a gas grill or grill pan over medium-high heat (about 400-450°F / 200-230°C). If using charcoal, ensure coals are hot with a light layer of ash. Oil the grill grates or brush the pan with a little oil to prevent sticking.

Preheat grill or grill pan

Arrange asparagus perpendicular to the grates so they don't fall through. Grill for 6–9 minutes, turning occasionally until charred in spots and tender-crisp. Thicker stalks may need closer to 9 minutes; thinner stalks 6–7 minutes. Use tongs to turn gently.

Grill asparagus

Transfer grilled asparagus to a platter. Drizzle 2 tbs pomegranate molasses over the spears, then scatter 3 tbs toasted chopped hazelnuts or pine nuts. Finish with a light sprinkle of sea salt flakes and a little lemon zest (see Nettles & Garnish for amounts).

Finish with pomegranate molasses and nuts

In a medium bowl, whisk together 1 large egg yolk, 1 tsp Dijon mustard, and 1 tbs fresh lemon juice until smooth. Whisking constantly, add the neutral oil very slowly in a thin steady stream to form an emulsion. Once the mixture thickens and holds, you can add the oil a bit faster. Total oil is about 5 tbs. Stir in 1 tsp extra-virgin olive oil at the end for flavor.

Make the emulsion

Fold in 1 minced garlic clove, the finely chopped white and light green parts of 1 spring onion, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning or lemon juice as needed. If you prefer a lighter aioli, thin with a teaspoon or two of water or more lemon juice.

Season and add aromatics

Cover and refrigerate the aioli for at least 10 minutes to let flavors meld while you finish the asparagus and nettles. Bring to cool room temperature before serving if chilled too long.

Chill briefly

If using foraged nettles: wear gloves to handle raw leaves. Bring a small pot of salted water to a boil and blanch nettles for 30–45 seconds, then plunge into ice water. Drain and squeeze excess water. Alternatively, sauté 1 cup nettle leaves (or baby spinach) in 1 tsp butter or olive oil over medium heat just until wilted (30–45 seconds). Season lightly with a pinch of salt and 1/2 tsp lemon zest and set aside.

Blanch or sauté nettles (safety)

On a serving platter, arrange grilled asparagus either directly on top of the wilted nettles or beside them. Dollop or pipe spoonfuls of spring onion aioli along the spears (about 1–2 tbs aioli per person). Drizzle any remaining aioli sparingly if desired. Finish with the pomegranate-molasses-dusted nuts from the Asparagus & Finish section, a final sprinkle of sea salt flakes, and a touch more lemon zest for brightness.

Assemble plate

Serve immediately while asparagus is warm and slightly charred. Provide extra aioli and pomegranate molasses on the side if desired.

Serve

asparagus (medium-thick stalks)

extra-virgin olive oil

kosher salt

freshly ground black pepper

pomegranate molasses

toasted hazelnuts or pine nuts (rough chop)

large egg yolk (room temperature)

garlic clove (small, minced)

spring onion (white and light green parts), finely chopped

Dijon mustard

fresh lemon juice

neutral oil (grapeseed or light olive oil)

extra-virgin olive oil (for flavor)

young nettle leaves (or substitute: baby spinach/mixed baby greens)

butter or olive oil (for quick sauté)

lemon zest (for finishing)

sea salt flakes (for finishing)

Place the ground beef in a large bowl. Add finely grated red onion, chopped parsley, chopped cilantro, garlic, berbere, cumin, coriander, kosher salt, and black pepper. Add 1 tablespoon olive oil. Using your hands, gently mix until the spices and herbs are evenly distributed and the mixture becomes slightly sticky, about 1–2 minutes. Avoid overworking to keep the meat tender.

Prepare meat mixture

Cover the bowl and refrigerate for 20–30 minutes to allow flavors to meld and make shaping easier. Divide the mixture into 8 equal portions (about 2 oz / 55 g each). With wet hands, form each portion into a long, slightly flattened sausage shape around each skewer, about 5–6 inches long and 3/4 inch thick. Press firmly so the meat adheres to the skewer and won’t fall off during cooking.

Rest and shape

Heat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush the skewers lightly with oil. Grill the kafta for 3–4 minutes per side, turning once, until an internal temperature of 160°F (71°C) is reached and the exterior has a nice char. If using a broiler, broil 3–4 inches from heat for 3–4 minutes per side. Remove from heat and let rest 5 minutes.

Cook

In a small bowl, whisk together the harissa paste, prepared horseradish, Greek yogurt, lemon juice, olive oil, and 1/4 teaspoon salt until smooth and homogenous. Taste and adjust heat by adding more harissa (for heat) or more yogurt (to mellow). Refrigerate until ready to serve. This sauce should be slightly spicy and tangy to complement the kafta.

In a medium bowl, combine the labneh with chopped mint, dill, chives, lemon zest, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well combined. Taste and adjust seasoning. Transfer to a serving bowl and create a small well in the center to drizzle a little olive oil if desired. Keep chilled until plating.

Arrange the rested kafta on a platter. Spoon dollops of herbed labneh onto the platter or spread a thin layer as a base. Place small bowls of harissa-horseradish sauce alongside or drizzle sparingly over the kafta. Garnish with chopped parsley, a light dusting of sumac if using, and lemon wedges. Drizzle 1 tablespoon olive oil over labneh or kafta if desired.

Serve immediately with warm pita or flatbreads. Each skewer pairs well with extra harissa-horseradish for heat and lemon wedges for brightness.

lean ground beef (80/20)

red onion, finely grated

fresh parsley, finely chopped

fresh cilantro, finely chopped

garlic, grated or minced

berbere spice blend

ground cumin

ground coriander

olive oil (for brushing / binding)

metal or soaked wooden skewers

prepared harissa paste

prepared horseradish (creamed)

Greek yogurt (plain, full-fat)

labneh (or thick strained yogurt)

fresh mint, finely chopped

fresh dill, finely chopped

fresh chives, finely sliced

lemon zest

black pepper

extra parsley, chopped (garnish)

olive oil (for drizzling)

sumac (optional)

pita or flatbreads (optional)

Rinse 2 cups dried gigante beans and place in a large bowl. Cover with 6 cups cold water and let soak at least 8 hours or overnight. Drain and rinse before cooking.

Soak the beans

In a large heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add drained beans, 6 cups vegetable stock, 2 bay leaves, 1 tsp dried oregano, and bring to a gentle boil. Reduce heat to low, partially cover, and simmer until beans are tender but not falling apart, 60–90 minutes depending on age of beans. Check every 20 minutes, adding extra hot water or stock (up to 1 cup) if needed to keep beans just covered.

Simmer the beans

When beans are tender, remove bay leaves. Season with 2 tsp salt and 1 tsp freshly ground black pepper. Keep beans warm on the lowest heat while you prepare the aromatics and cabbage. If the broth is thin, increase heat to medium and reduce 8–12 minutes until slightly creamy; if too thick, add up to 1/2 cup hot stock.

Season the beans

While beans simmer, heat 2 tablespoons olive oil in a medium skillet over medium heat. Add sliced leeks and the chopped shallot. Cook, stirring occasionally, until softened and starting to brown at the edges, 8–10 minutes.

Prepare leeks and shallot

Add 4 minced garlic cloves and the finely chopped preserved lemon rind to the leeks and shallot. Cook 1–2 minutes until fragrant, taking care not to burn the garlic. Stir in 1 teaspoon lemon zest. Remove from heat.

Add garlic and preserved lemon

Stir the leek-preserved lemon mixture into the pot of cooked beans, folding gently so some whole beans remain intact. Simmer together 6–8 minutes to marry flavors. Taste and adjust salt, pepper, and lemon to preference.

Combine with beans

Core the cabbage and cut it into 8 wedges, keeping wedges intact. Heat a large cast-iron skillet or grill pan over high heat until very hot. Brush both sides of each wedge lightly with oil (use extra virgin olive oil) and season with a pinch of salt. Place wedges cut side down and char without moving until deep brown to black marks form, 3–4 minutes. Flip and char the other side 2–3 minutes. Remove and let rest 2 minutes, then chop or shred into large bite-sized pieces.

Char the cabbage

Toss the chopped charred cabbage with 1 tsp smoked paprika, 1 tsp red pepper flakes (use less if you prefer mild), and the 1 cup chopped fresh parsley. Add 1 tablespoon fresh lemon juice and 2 teaspoons extra virgin olive oil, toss to coat.

Spice and combine

Spoon the stewed gigante beans into a shallow serving bowl. Arrange spoonfuls of charred cabbage on top or to the side. Garnish with 1/4 cup chopped parsley. Drizzle an optional 1 teaspoon extra virgin olive oil over the beans, and serve with lemon wedges on the side.

Finish and serve

dried gigante beans (or large butter beans)

water for soaking

vegetable stock

bay leaves

dried oregano

leeks (white and light green only), halved lengthwise, washed and sliced 1/2"

shallot, finely chopped

preserved lemon, rind rinsed and finely chopped (discard pulp and seeds)

lemon zest (fresh)

small green cabbage (or Savoy), core intact

smoked paprika

red pepper flakes

fresh parsley, chopped

fresh flat-leaf parsley for garnish, chopped

extra virgin olive oil (for finishing)

lemon juice (fresh)

Trim the stem ends of the snap peas and remove any strings. Pat dry thoroughly with paper towels; moisture will prevent good charring.

Prep peas

Place the dried snap peas in a bowl. Toss with 1 tablespoon olive oil, 1/2 teaspoon of the kosher salt (reserve the rest for finishing), 1 teaspoon freshly ground black pepper, and the smoked paprika if using. Ensure each pea is lightly coated.

Season

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Arrange the snap peas in a single layer and grill, turning occasionally, until blistered and lightly charred in spots, 3–5 minutes total. Work in batches if needed to avoid crowding.

Grill

Transfer grilled snap peas to a platter and immediately sprinkle with 2 1/2 teaspoons kosher salt (or to taste) and a light drizzle of the fine olive oil. Set aside while you assemble the rest.

Finish

Grate the cucumber, then place it in a fine sieve or cheesecloth and squeeze out excess water until mostly dry (this prevents the tzatziki from becoming watery). Measure about 1/2 cup drained cucumber.

Prepare cucumber

In a medium bowl combine 1 cup Greek yogurt, the drained grated cucumber, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust seasoning with more lemon or salt if needed.

Cover and refrigerate the tzatziki for at least 15 minutes to let flavors meld (can be made up to 8 hours ahead). Bring to cool room temperature just before serving if chilled strongly.

Rest

Toss the washed tatsoi leaves in a bowl with 1 teaspoon finishing oil and a pinch (about 1/4 teaspoon) of the reserved kosher salt to lightly season. The tatsoi should be just barely dressed to keep it tender and bright.

Dress tatsoi lightly

On a serving plate or individual plates, spread a spoonful (about 1 to 2 tablespoons) of tzatziki where the snap peas will rest. Arrange grilled snap peas over the tzatziki. Scatter the dressed tatsoi leaves around and between the peas.