Tenderloin, sauteed vegetables, caramelized onions,raisins,cashews,basmati rice and spices enclosed in filo served with yogurt sauce

Quzi Chicken/Veggie

Falafels wrapped in freshly baked pita & lettuce, tomatoes, w/tahini, pickles served with fries and salad

Falafel

Marinated rib-eye roasted w/tahini sauce and grilled shallots, tomato, parsley, pickles served w/fries & mixed greens

Beef Shawarma

2 poached eggs on an English muffin with Turkey Bacon or Lox and hollandaise sauce with home fries & mixed greens

Eggs Benedict

Grilled chicken breast wrapped with pita, tomato, onion, parsley, garlic sauce, tahini served with fries and mixed greens

Chicken Shish Kabab

Ground lamb shish, grilled, wrapped with pita, tomato, onion, parsley, pickles, tahini. Served with fries and mixed greens

Lamb Kofta Kabab

Marinated chicken strips w/ garlic aioli sauce and pickles.Served with fries and salad

Chicken Shawarma Sandwich

2 poached eggs over roasted spicy peppers, tomato, shallots served with home fries and mixed greens

Tunisian Eggs

Dry herbs and sesame and EVOO, home-made cream yogurt, tapenade kalamata olives served w/baby argula/feta cheese

Zeit w Zaatar Crepe

10oz rib-eye seared & 2 eggs any style served w/ home fries, mixed greens & toast

Steak and Eggs

Baked challah bread and cream anglais served w/ seasonal fruits and maple syrup

French Toast

2 Poached eggs on an English muffin with sauteed spinach, hollandaise sauce & home fries, mixed greens

Eggs Florentine

Served with seasonal fruits and raisin, almond, granola and maple syrup

Steel cut Oats

2 eggs over easy served with hummus, tabouleh, labne, home fries and mixed greens, pita

Momo's Breakfast

2 Poached eggs on an English muffin with smoked wild salmon, hollandaise sauce, home fries and mixed greens

Eggs Nantua

Served with mixed greens & balsamic dressing

Scrambled Eggs & Swiss Cheese

Spinach, sun-dried tomatoes, feta cheese served w/ mixed greens, home fries and toast

Greek Omelette

Organic 100% grass fed ground sirloin w/caramelized onion served on a bun w/fries

Momo's Burger

Plain Pancakes

Served with home fries, mixed greens and toast

Two eggs any style

Brined fillet Smoked wild Salmon, avocado, goat cheese and mixed greens

Goldie Lox

Homemade waffle served with seasonal fruits and maple syrup

Morning Waffle

Enjoy our light and fluffy gluten-free crepe made with nutritious quinoa flour, perfect for a healthy breakfast or snack.

Crepe with quinoa flour, gluten free

Toasted multi grain, smashed avocado, 2 pached eggs, chili flakes and mixed greens

Momo's Toast

In a large skillet, sauté sliced onions until caramelized. Add diced chicken tenderloin and cook until browned. Stir in chopped bell peppers, carrots, raisins, cashews, and spices. Cook until vegetables are tender and chicken is cooked through. Set aside to cool.

Prepare the Filling

In a pot, bring 4 cups of water to a boil. Add basmati rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes or until rice is fluffy. Let it cool.

Cook the Rice

Preheat the oven to 180°C (350°F). Layer several sheets of filo pastry on a baking dish. Spread a layer of rice, followed by the chicken and vegetable filling. Top with another layer of rice. Fold the edges of the pastry over the filling to enclose it and brush with melted butter.

Assemble the Quzi

Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.

Bake

In a bowl, mix plain yogurt, minced garlic, lemon juice, and salt to taste. Stir well and refrigerate until serving.

Prepare Yogurt Sauce

Once the Quzi is baked, remove from the oven and let it cool slightly. Cut into squares and serve warm with the yogurt sauce on the side.

Serve

chicken tenderloin

basmati rice

onion

mixed bell peppers

carrots

raisins

cashews

filo pastry sheets

Rinse the dried chickpeas and soak them in water overnight (or for at least 8 hours). Drain and set aside.

Soak Chickpeas

In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse but holds together when shaped.

Prepare the Mixture

Form the mixture into small balls or patties, about the size of a golf ball.

Shape Falafel

In a deep pan, heat the oil over medium heat until hot.

Heat Oil

Fry the falafel balls in batches, cooking for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry Falafel

Warm the pita bread in a dry skillet or oven. Fill each pita with lettuce, tomatoes, tahini, and pickles.

Prepare Pita Wraps

Serve the falafel in the pita wraps alongside fries and salad.

Dried chickpeas

Onion, finely chopped

Garlic cloves, minced

Fresh parsley, chopped

Ground cumin

Ground coriander

Baking powder

Salt

Black pepper

Oil for frying

In a bowl, combine yogurt, olive oil, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper. Add the rib-eye steak and coat well. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.

Marinate the Beef

Preheat the oven to 200°C (400°F). Remove the rib-eye from the marinade and place on a baking tray. Roast for about 20-25 minutes, or until the internal temperature reaches 57°C (135°F) for medium rare. Let it rest before slicing.

Cook the Beef

In a small bowl, whisk together tahini, lemon juice, and a little water to achieve the desired consistency. Season with salt to taste.

Prepare Tahini Sauce

While the beef is roasting, heat a grill pan over medium heat. Add the sliced shallots and grill until they are caramelized and tender, about 5-7 minutes.

Grill the Shallots

Prepare fries according to package instructions or make homemade fries. Serve hot.

Fry the Potatoes

Slice the rested rib-eye thinly. Serve on a plate with grilled shallots, diced tomato, chopped parsley, pickles, fries, and mixed greens. Drizzle tahini sauce over the beef.

Assemble the Dish

Rib-eye steak

Yogurt

Olive oil

Paprika

Ground cinnamon

Shallots, sliced

Tomato, diced

Pickles, sliced

Tahini

Lemon juice

Fries

Mixed greens

Dice the potatoes and heat the olive oil in a pan over medium heat. Add the potatoes, salt, and pepper, and cook until golden and crispy, about 15-20 minutes.

Prepare the Home Fries

In a pot, bring water to a simmer and add the vinegar. Crack the eggs one at a time into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon.

Poach the Eggs

In another skillet, cook the turkey bacon until crispy or warm the lox gently for a couple of minutes. Set aside.

Cook the Turkey Bacon or Lox

Split the English muffins in half and toast them until golden brown.

Toast the English Muffins

On each toasted English muffin half, layer the turkey bacon or lox, top with a poached egg, and drizzle with hollandaise sauce.

Assemble the Eggs Benedict

Plate the Eggs Benedict alongside home fries and a side of mixed greens. Enjoy!

English muffins

Turkey bacon or lox

Eggs

Hollandaise sauce

Potatoes (for home fries)

Pepper

Vinegar (for poaching eggs)

In a bowl, combine olive oil, lemon juice, minced garlic, paprika, cumin, salt, and black pepper. Add the chicken breast, cover, and marinate for at least 30 minutes in the refrigerator.

Marinate the Chicken

Prepare the Grill

After marinating, thread the chicken pieces onto skewers.

Skewer the Chicken

Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Grill the Chicken

Warm the pita bread on the grill for a minute. Remove from the grill, and add grilled chicken, diced tomatoes, sliced onions, and chopped parsley.

Assemble the Pita

Drizzle tahini and garlic sauce over the fillings.

Add Sauces

Serve the chicken shish kabab with fries and mixed greens on the side.

Chicken breast

Garlic, minced

Cumin

Pita bread

Onion, thinly sliced

Garlic sauce

In a large mixing bowl, combine the ground lamb, finely chopped onion, minced garlic, chopped parsley, ground cumin, ground coriander, paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

Prepare the Kofta Mixture

Wet your hands with olive oil and take a portion of the meat mixture to form elongated sausage shapes (about 2 inches long) around skewers.

Shape the Kofta

Preheat the grill to medium-high heat. Grill the kofta skewers for about 10-12 minutes, turning occasionally until fully cooked and browned.

Grill the Kofta

While the kofta is grilling, warm the pita bread on the grill for a minute on each side. Once done, remove and keep warm.

Prepare the Pita Wrap

Place grilled kofta on the warmed pita, and top with sliced tomato, onion, pickles, and a drizzle of tahini.

Assemble the Wrap

Serve the kofta wraps with a side of fries and mixed greens.

Ground lamb

Tomato, sliced

Onion, sliced

Dill pickles, sliced

In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour or overnight for best results.

Heat a grill or skillet over medium-high heat. Remove chicken from marinade and cook for about 6-7 minutes on each side, or until fully cooked. Let it rest for a few minutes before slicing into strips.

Cook the Chicken

In a small bowl, mix the yogurt, minced garlic, lemon juice, and a pinch of salt. Adjust seasoning to taste.

Prepare the Garlic Aioli

On a piece of pita bread, layer the sliced chicken, garlic aioli, pickles, and romaine lettuce. Roll the pita to enclose the filling.

Assemble the Sandwich

Serve the chicken shawarma sandwich with a side of fries and a fresh salad.

Serve with Fries and Salad

boneless chicken thighs

olive oil

garlic cloves

ground cumin

ground coriander

ground paprika

ground turmeric

cayenne pepper

salt

black pepper

plain yogurt

lemon juice

pita bread

pickles

romaine lettuce

fries

Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds and stems, and place on a baking sheet. Drizzle with olive oil, sprinkle with paprika, cayenne, salt, and black pepper. Roast for 20-25 minutes until tender.

Roast the Peppers

While the peppers are roasting, finely chop the tomato and shallots. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallots and sauté until translucent, about 3-4 minutes. Add the chopped tomato and cook for another 5 minutes, season with salt and pepper.

Prepare the Tomato and Shallots

Peel and dice the potatoes into small cubes. In a separate pot, boil the potatoes for about 10 minutes until slightly tender. Drain and then sauté in a skillet with remaining olive oil over medium heat until golden brown and crispy, about 10-15 minutes.

Cook the Home Fries

In a pot of simmering water, create a gentle whirlpool by stirring. Crack the eggs one at a time into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

On a plate, layer the roasted peppers, spoon the sautéed tomato and shallots over them, and top with the poached eggs. Serve alongside home fries and a side of mixed greens.

Quzi Chicken/veggie