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

Lamb Kofta Kabab

Served with mixed greens & balsamic dressing

Scrambled Eggs & Swiss Cheese

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

Momo's Burger

Plain Pancakes

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

Momo's Toast

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

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

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

Greek Omelette

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

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.

Serve

Ground lamb

Onion, finely chopped

Garlic, minced

Fresh parsley, chopped

Ground cumin

Ground coriander

Paprika

Salt

Black pepper

Olive oil

Pita bread

Tomato, sliced

Onion, sliced

Dill pickles, sliced

Tahini

In a bowl, combine the mixed greens and drizzle with balsamic dressing. Toss to coat evenly and set aside.

Prepare the mixed greens

In a bowl, crack the eggs and whisk them together until well combined. Season with salt and black pepper.

Whisk the eggs

In a non-stick skillet, melt the butter over medium heat. Once melted, pour in the whisked eggs and let them cook for a few moments without stirring.

Cook the eggs

As the eggs begin to set, gently stir them with a spatula, folding in the Swiss cheese until it melts and the eggs are fully cooked to your desired consistency.

Add Swiss cheese

Plate the scrambled eggs and serve them alongside the mixed greens with balsamic dressing.

Eggs

Swiss cheese

Butter

Mixed greens

Balsamic dressing

In a skillet over medium heat, add a tablespoon of olive oil. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized (about 15-20 minutes). Remove from heat and set aside.

Caramelize the Onions

Preheat your oven to 425°F (220°C). Cut the potatoes into thin strips for fries. Toss them in a bowl with olive oil, salt, black pepper, and garlic powder. Spread them out on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until golden and crisp.

Prepare the Fries

In a bowl, season the ground sirloin with salt and black pepper. Form into two patties. Heat a skillet or grill over medium-high heat and cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Burger Patties

Place each cooked patty on a bun. Top with caramelized onions and any optional toppings you like. Serve with the baked fries on the side.

Assemble the Burger

grass-fed ground sirloin

caramelized onions

burger buns

potatoes (for fries)

olive oil

salt

black pepper

garlic powder

optional toppings (lettuce, tomato, cheese)

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until combined.

Prepare the Batter

In another bowl, whisk together the milk and egg. Melt the butter and add it to the wet mixture.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter if necessary.

Heat the Pan

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

Cook the Pancakes

Serve warm with organic maple syrup drizzled on top.

All-purpose flour

Baking powder

Sugar

Milk

Organic maple syrup

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth. Season with salt and pepper to taste.

Prepare the Avocado

Toast the multi-grain bread slices until golden brown and crispy.

Toast the Bread

Bring a small pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach the eggs for about 3-4 minutes, or until the whites are firm and the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

Poach the Eggs

Spread the smashed avocado evenly on the toasted bread. Top each slice with a poached egg. Sprinkle with chili flakes and add a handful of mixed greens on the side. Drizzle with olive oil, if desired.

Assemble the Toast

Multi-grain bread

Avocado

Chili flakes

Pepper

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.

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

Garlic cloves, minced

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

Ground cinnamon

Shallots, sliced

Tomato, diced

Pickles, sliced

Lemon juice

Fries

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.

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.