Traditional Greek anise-flavored aperitif

Ouzo

Combination Platter

Sweet pastry made of layers of filo filled with chopped nuts

Baklava

Moussaka

Dolmadakia

Marinated meat served with rice and salad

Gyro Plate

Stuffed Cabbage Rolls

Fettuccine pasta tossed in creamy Alfredo sauce with grilled chicken.

Chicken Alfredo

Thai Iced Tea

A mix of seasonal vegetables cooked in coconut milk.

Vegetable Curry

Sweet sticky rice served with fresh mango.

Mango Sticky Rice

Juicy beef burger with lettuce, tomato, and onion.

Beef Burger

Tender beef stir-fried with vegetables in a savory sauce.

Beef Stir Fry

Grilled chicken skewers served with peanut sauce.

Chicken Satay

Grilled chicken skewers served with a spicy peanut sauce.

Chicken Skewers

Three soft tacos filled with seasoned beef and topped with salsa.

Beef Tacos

Juicy steak cooked to your liking, served with fries.

Beef Steak

Pasta with fresh vegetables and olive oil

Pasta Primavera

Fried Calamari

Yee Ro Yee Ro

Calamari

Salmon

Steak

Margarita

In a glass jar, combine the anise seeds and high-proof alcohol. Seal the jar tightly and let it steep in a cool, dark place for at least 2 weeks. This will allow the flavors to fully develop.

Infuse the Anise

If using, crush the fennel seeds and mastic gum, then add them to the jar after the initial 2 weeks of steeping. Let the mixture steep for an additional week.

Optional Fennel and Mastic Addition

After steeping, strain the mixture through a fine mesh strainer or cheesecloth into a clean bottle to remove the solid ingredients.

Strain the Mixture

In a saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar has completely dissolved. Allow the syrup to cool.

Prepare the Syrup

Once the syrup has cooled, mix it with the strained anise-infused alcohol in a clean bottle. Adjust the sweetness to your preference by adding more syrup if desired.

Combine and Bottle

Let the ouzo rest for an additional week to allow the flavors to meld together before serving.

Final Rest

Anise seeds

Alcohol (high-proof, such as vodka or neutral spirit)

Water

Sugar

Fennel seeds

Mastic gum (optional)

In a food processor, blend together 1 cup of chickpeas, 1/4 cup tahini, 2 tablespoons lemon juice, 1 clove garlic, and salt to taste until smooth. Adjust with water for desired consistency.

Prepare Hummus

Cut 6 pieces of pita bread into triangles. Toast in the oven at 350°F (175°C) for 5-7 minutes until golden brown.

Toast Pita Bread

Place 12 pieces of stuffed grape leaves on a serving platter, drizzle with a little olive oil for flavor.

Arrange Stuffed Grape Leaves

Combine 1 cup of Greek yogurt, 1 grated cucumber, 2 tablespoons lemon juice, and 1 clove minced garlic in a bowl. Mix well and season with salt to taste.

Make Tzatziki Sauce

In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar.

Prepare Olive Oil and Balsamic Vinegar Drizzle

Heat oil in a deep skillet. Fry 12 pieces of falafel until golden brown and crispy on the outside, approximately 5 minutes per side.

Fry Falafel

Season 4 chicken skewers with salt, pepper, and your favorite spices. Grill over medium heat for 10-12 minutes, turning occasionally until cooked through.

Grill Chicken Skewers

Bake 6 vegetable samosas in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown.

Bake Vegetable Samosas

On a large platter, arrange the hummus, pita bread, stuffed grape leaves, tzatziki sauce, falafel, grilled chicken skewers, and vegetable samosas. Garnish with fresh parsley and lemon wedges.

Assemble Platter

Serve the combination platter with the olive oil and balsamic vinegar drizzle on the side for dipping.

Serve

Hummus

Pita Bread

Stuffed Grape Leaves

Tzatziki Sauce

Olive Oil

Balsamic Vinegar

Falafel

Grilled Chicken Skewers

Vegetable Samosas

Fresh Parsley

Lemon Wedges

Preheat the Oven

In a food processor, combine the walnuts, pistachios, sugar, and ground cinnamon. Pulse until the mixture is finely chopped but not a paste.

Prepare the Nut Filling

In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let cool slightly.

Melt the Butter

Unroll the filo pastry and cover it with a damp cloth to prevent drying out. Brush a 9x13 inch baking dish with melted butter. Place one sheet of filo in the dish and brush with butter. Repeat this process, layering and buttering 8 sheets.

Layer the Filo

Evenly spread a layer of the nut filling over the buttered filo. Top with 4 more sheets of filo, buttering each one as before.

Add the Nut Filling

Continue layering filo and nut mixture, finishing with about 8 sheets of filo on top, buttering each layer.

Repeat Layers

Before baking, use a sharp knife to 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 and crisp.

Bake the Baklava

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

Once the baklava is done baking, remove it from the oven and immediately pour the syrup over it, making sure to cover all pieces. Let it cool completely before serving.

Soak the Baklava

Filo pastry sheets

Unsalted butter

Walnuts

Pistachios

Ground cinnamon

Granulated sugar

Honey

Vanilla extract

Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with a paper towel.

Prepare Eggplants

Peel the potatoes and slice them into 1/4 inch thick rounds.

Prepare Potatoes

Dice the onion and mince the garlic cloves.

Chop Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, sauté until translucent. Add the ground beef or lamb and cook until browned. Drain excess fat.

Cook the Ground Meat

Stir in the diced tomatoes, cinnamon, oregano, salt, and black pepper. Simmer for 15 minutes until the mixture thickens.

Add Tomatoes and Spices

In the same skillet, add another tablespoon of olive oil. Fry the eggplant slices until golden brown on both sides. Remove and set aside.

Fry the Eggplants

Using the remaining olive oil, fry the potato slices until golden and soft. Remove and set aside.

Fry the Potatoes

In a baking dish, layer half of the fried potatoes, followed by half of the eggplant slices, then the meat mixture. Repeat the layers ending with eggplant on top.

Layer the Ingredients

In a bowl, whisk together the Greek yogurt, eggs, and grated cheddar cheese until smooth. Pour this mixture over the top layer of eggplants.

Make the Yogurt Mixture

Preheat the oven to 180°C (350°F). Bake the moussaka for 45 minutes until the top is golden and set. Let it cool for 15 minutes before slicing.

Bake the Moussaka

Eggplants

Potatoes

Onion

Garlic cloves

Tomatoes (diced)

Ground beef or lamb

Greek yogurt

Cheddar cheese (grated)

Eggs

Olive oil

Salt

Black pepper

Cinnamon

Oregano

If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for about 2-3 minutes until they become tender. Drain and set aside.

Prepare the Grape Leaves

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the rice and cook for an additional 2-3 minutes, stirring occasionally.

Cook the Rice

Remove the saucepan from heat. Stir in the chopped dill, parsley, salt, black pepper, and lemon juice into the rice mixture. Mix well to combine and let it cool slightly.

Combine Filling Ingredients

Lay a grape leaf flat on a clean surface, with the stem end facing you. Place about 1 tablespoon of the rice filling at the base of the leaf. Fold in the sides and roll tightly from the bottom up to form a small cylinder. Repeat this process until all filling is used.

Fill the Grape Leaves

Place the stuffed grape leaves seam side down in a large pot. Pack them tightly together in layers. Pour the vegetable broth or water over the stuffed leaves until they are just covered.

Arrange in Pot

Cover the pot with a lid and bring to a gentle simmer over medium heat. Reduce the heat to low and let it cook for about 40-45 minutes, or until the rice is fully cooked and the grape leaves are tender.

Simmer the Dolmadakia

Once cooked, remove the pot from heat and let the dolmadakia sit covered for another 10 minutes. Serve warm, drizzled with extra lemon juice if desired.

Grape leaves

Rice

Fresh dill, chopped

Fresh parsley, chopped

Lemon juice

Vegetable broth or water

In a mixing bowl, combine minced garlic, olive oil, Greek yogurt, lemon juice, dried oregano, salt, and black pepper. Mix until well combined.

Prepare Marinade

Add the boneless chicken thighs or lamb to the marinade. Ensure the meat is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Meat

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

Rinse the Rice

In a saucepan, combine rinsed rice, water, and salt. Bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

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

Mix Salad Ingredients

Drizzle olive oil and lemon juice over the salad. Season with salt and black pepper to taste. Toss to combine.

Dress the Salad

Preheat a grill or skillet over medium-high heat. Remove the meat from the marinade and cook for about 6-7 minutes per side, or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

Cook the Marinated Meat

On a plate, serve a portion of rice, topped with sliced marinated meat and a side of salad. Enjoy your homemade gyro plate!

Assemble the Plate

Boneless chicken thighs or lamb

Garlic cloves, minced

Dried oregano

Basmati rice

Cucumber, diced

Tomatoes, diced

Red onion, thinly sliced

Prepare 1 cup of rice according to package instructions and set aside to cool.

In a large mixing bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, egg, salt, black pepper, and chopped parsley. Mix well until all ingredients are thoroughly combined.

Mix Ingredients

Bring a large pot of water to a boil. Carefully add the cabbage leaves and blanch for 2-3 minutes until they become pliable. Remove and drain the leaves.

Boil the Cabbage

Take a cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Fold in the sides and roll it up tightly. Repeat until all filling is used.

Fill the Cabbage Leaves

In a medium saucepan, combine tomato sauce, brown sugar, lemon juice, and salt. Stir well and bring to a simmer over medium heat.

Make the Sauce

In a large dish, spread a thin layer of the sauce on the bottom. Place the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls. Cover with aluminum foil.

Layer and Cook

Preheat the oven to 350°F (175°C). Bake the covered cabbage rolls for 1 hour. Remove the foil and bake for an additional 15 minutes to slightly brown the top.