OLIVE OIL CAKE

Apricot, vanilla yogurt cream, pistachio powder

GREEK YOGURT WITH APRICOT

grilled chicken skewer, sumac, onions, garlic toum, grilled tomatoes

SHISH TAOUK

grilled ground beef kebab spiced with marash pepper, mint and oregano, tomato ezme, walnuts, pickled chiles

KOFTE KEBAB*

parsley, bulgur wheat, diced tomatoes, onions, mint, lemon dressing, toum

TABBOULEH

brussels sprouts, coriander seed, barberries, garlic yogurt

CRISPY BRUSSELS AFELIA

sautéed shrimp, dill, shallots, mustard, lemon

GARIDES ME ANITHO

baharat spiced sweet potato, harissa, tahini, arugula

PATATA HARRA

grape leaves with rice, tomato, fennel, pine nuts, sultanas, served with labneh

DOLMADES

SPANAKOPITA

fire-roasted eggplant, tahini, garlic, lemon, pomegranate

BABA GHANNOUGE

puree of chickpeas, garlic, tahini, harissa chili crisp

HOMMUS

Preheat the oven to 350°F (175°C). Butter and line a 9-inch round cake pan (or 8–9" springform) with parchment, then lightly brush the parchment with a teaspoon of olive oil to prevent sticking.

Prepare oven and pan

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp fine sea salt until evenly combined. Set aside.

Whisk dry ingredients

In a large bowl, whisk 1 cup granulated sugar and the zest of one orange until the sugar is fragrant. Add 3 large eggs and whisk until smooth and slightly thickened. Stir in 1 cup whole milk, 3 tbsp extra-virgin olive oil, 1 tbsp yogurt (or sour cream), 1 tsp vanilla extract and 1 tbsp fresh lemon juice until combined.

Mix wet ingredients

Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine.

Combine wet and dry

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30–38 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even color.

Bake

Remove the cake from the oven and let cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, peel off parchment, and allow the cake to cool completely (about 1 hour) before topping.

Cool

Place a mixing bowl and beaters in the refrigerator for 10–15 minutes for best whipping results (optional but helpful).

Chill equipment

In the chilled bowl, whisk together 4 oz mascarpone and 2 tbsp powdered sugar until smooth and no lumps remain.

Blend mascarpone and sugar

Whip 1 cup heavy cream with 1 tsp vanilla extract to soft peaks. Fold about 1/3 of the whipped cream into the mascarpone to lighten, then gently fold in the remaining whipped cream until uniform. Stir in 1 tsp orange blossom water. Taste and add a little more orange blossom water if you want a stronger floral note, but use sparingly to avoid bitterness.

Whip cream and fold

Rinse and gently pat dry 2 cups seasonal berries. Hull and quarter strawberries if using. If berries are very tart, toss with up to 1 tsp granulated sugar and let sit for 10 minutes.

Prepare berries

Place the cooled olive oil cake on a serving plate. Spread or pipe the orange blossom cream over the top, leaving the sides clean if you prefer a rustic look. Arrange the seasonal berries over the cream in an even layer or decorative pile. Drizzle a small teaspoon of extra-virgin olive oil over the berries for a glossy finish and to echo the cake's flavor.

Assemble

Dust lightly with 1 tsp confectioners' sugar if desired and scatter fresh mint leaves. Let the assembled cake sit 10–15 minutes before serving to allow flavors to meld.

Garnish

Leftovers: store loosely covered in the refrigerator for up to 2 days. For longer storage, keep cake and cream separate; assemble just before serving.

Storage

all-purpose flour

baking powder

fine sea salt

granulated sugar

large eggs

whole milk

extra-virgin olive oil

vanilla extract

orange zest (from 1 orange)

fresh lemon juice

plain yogurt (whole-milk) or sour cream

heavy cream

mascarpone cheese

powdered sugar

orange blossom water

seasonal berries (strawberries, raspberries, blueberries, blackberries)

confectioners' sugar (optional for dusting)

extra-virgin olive oil (for brushing)

fresh mint leaves (optional)

Wash apricots, halve and remove pits. If fruit is very large, cut into quarters.

Prepare apricots

In a medium saucepan, combine the halved apricots, granulated sugar, and water. Split the vanilla bean lengthwise and scrape seeds into the pan (or add vanilla extract).

Bring mixture to a gentle simmer over medium heat. Reduce heat to low and cook, stirring occasionally, until apricots soften and release juices (8–10 minutes).

Add lemon juice, increase heat briefly to maintain a simmer and cook 3–4 more minutes until mixture slightly thickens to a saucy consistency. Total cooking time about 12–14 minutes.

Remove from heat and let cool to room temperature. For a chunkier compote, leave as is; for smoother texture, pulse 2–3 times with an immersion blender or transfer to a blender and pulse briefly. Refrigerate until ready to use.

Place Greek yogurt in a medium mixing bowl and whisk briefly to loosen.

In a separate chilled bowl, whip the heavy cream to soft peaks using a whisk or electric mixer (about 1–2 minutes).

Fold the whipped cream into the Greek yogurt gently until evenly combined and airy.

Stir in powdered sugar, vanilla extract, and sea salt. Taste and adjust sweetness with more powdered sugar or a little honey if desired.

Chill the yogurt cream in the refrigerator for at least 10 minutes to meld flavors, or keep chilled until assembly.

Make pistachio powder: place shelled pistachios in a small food processor and pulse until they form a coarse powder. Be careful not to overprocess into a paste. Alternatively, finely chop with a knife.

Spoon or pipe about 1/2 cup of the vanilla Greek yogurt cream into each serving bowl or glass.

Top each portion with 2–3 tablespoons of apricot compote, arranging some fruit pieces on top for appearance.

Sprinkle about 2 tablespoons of pistachio powder over each serving for texture and color.

Garnish with an optional fresh apricot half, a light drizzle of honey (about 1/2 teaspoon per serving) and a mint leaf, if desired.

Serve immediately, or cover and refrigerate up to 2 days. If refrigerated, let sit 5–10 minutes at room temperature before serving for best texture.

fresh apricots

water

vanilla bean (or pure vanilla extract)

full-fat Greek yogurt

pure vanilla extract

pistachios, shelled

extra fresh apricot halves (optional)

honey (optional, for drizzle)

mint leaves (optional)

Trim excess fat from chicken thighs and cut into 1- to 1.25-inch cubes. Place into a medium mixing bowl.

Prepare chicken

In a separate bowl whisk together Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, salt, black pepper, and 1 teaspoon sumac until smooth.

Add the chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 2 hours and up to 8 hours (overnight not recommended because of yogurt acidity).

Place peeled garlic and salt in a food processor and pulse until finely minced, scraping down sides as needed.

With the processor running, add ice water in a thin steady stream to help emulsify for about 10–15 seconds.

Very slowly drizzle the neutral oil in a thin stream while processor runs, pausing occasionally; the mixture should emulsify into a thick, creamy aioli. When about three-quarters of the oil has been incorporated, add the lemon juice in a slow stream and finish adding the remaining oil. If the emulsion breaks, add a teaspoon of ice water and continue slowly. Taste and adjust salt. Refrigerate until ready to serve.

If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat over medium-high and brush lightly with oil.

Thread marinated chicken onto skewers, alternating with a wedge of red onion and a halved tomato as desired. Leave a little space between pieces for even cooking.

Brush assembled skewers and tomatoes lightly with 1 tablespoon olive oil and sprinkle tomatoes with 1/2 teaspoon coarse salt.

Grill skewers for 3–4 minutes per side, rotating so each side gets a good sear, total 10–12 minutes depending on thickness. Grill tomatoes cut-side down for 2–3 minutes until charred and softened. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear.

Remove skewers from grill and let rest 5 minutes before serving. Sprinkle chicken with 1 teaspoon ground sumac and chopped parsley.

Warm pita or flatbread on the grill for 20–30 seconds per side until pliable and slightly charred.

Serve skewers over or alongside warm pita. Spoon generous dollops of toum on the side or spread inside the pita. Add pickled turnips or cucumber if using.

Optional: remove chicken from skewers and slice into bite-sized pieces, assemble into wraps with onions, tomatoes, toum and a sprinkle of extra sumac and parsley.

boneless skinless chicken thighs

plain Greek yogurt

olive oil

garlic, minced

ground cumin

smoked paprika

ground coriander

salt

black pepper

sumac (for marinade)

garlic cloves, peeled

neutral oil (sunflower or light olive oil)

lemon juice

ice water

wooden or metal skewers (if wooden, soaked)

red onion, cut into 1" wedges

ripe tomatoes (plum or vine), halved

olive oil (for brushing)

coarse salt

ground sumac (for garnish)

fresh parsley, chopped (for garnish)

pita or flatbread

pickled turnips or cucumber (optional)

Place the ground beef in a large bowl. Add finely chopped onion, minced garlic, chopped fresh mint, dried oregano, Marash pepper, ground cumin, sea salt and black pepper. Mix gently but thoroughly with your hands until ingredients are evenly distributed—do not overwork; mix about 30–45 seconds until homogeneous.

Prepare meat mixture

Cover the bowl and refrigerate the mixture for 20–30 minutes to let flavors meld and to make the mixture firmer for shaping.

Chill

Divide the meat into 6 equal portions (about 2.7 oz / 75 g each). With wet hands, take one portion and press it along a metal or soaked wooden skewer into an elongated sausage shape, about 4–5 inches long and roughly 3/4-inch thick. Repeat with remaining portions, keeping hands damp to prevent sticking.

Shape onto skewers

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Brush the grill grates lightly with oil to prevent sticking.

Preheat grill

Brush the kebabs lightly with 2 tsp olive oil. Place skewers on the hot grill and cook 3–4 minutes per side, turning once, until char marks form and internal temperature reaches 160°F (71°C). Total cook time ~8–10 minutes depending on thickness. Avoid pressing the kebabs so they remain juicy.

Grill

Remove kebabs from the grill and let rest for 3–4 minutes off heat so juices redistribute.

Rest

While the meat chills (or while kebabs rest), combine the finely diced tomatoes, diced red bell pepper, very finely minced red onion and chopped parsley in a medium bowl.

Add lemon juice, 1 tbsp olive oil, pomegranate molasses (if using), 1/2 tsp Marash pepper, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly and taste; adjust salt, pepper or lemon as needed. Let sit 10–15 minutes to meld flavors.

Toast the chopped walnuts in a small skillet over medium heat with 1 tsp olive oil, stirring frequently, 2–3 minutes until fragrant and slightly golden; watch closely to avoid burning. Remove from heat and let cool slightly.

Right before serving, scatter toasted walnuts and sliced pickled chiles over the tomato ezme or alongside the kebabs as a garnish. Serve with lemon wedges for squeezing over kebabs.

ground beef (80/20)

finely chopped onion

fresh mint, finely chopped

dried oregano

Marash (or Aleppo) pepper

metal or soaked wooden skewers

ripe tomatoes, very finely diced

red bell pepper or roasted pepper, finely dice

red onion, very finely minced

flat-leaf parsley, finely chopped

pomegranate molasses (optional)

ground black pepper

walnuts, chopped

olive oil (for toasting walnuts)

pickled chiles (e.g., pickled pepperoncini or pickled peppers), sliced

fresh lemon wedges (for serving)

Place 1/2 cup fine bulgur in a small bowl. Cover with 3/4 cup very hot water and stir. Let sit 12–15 minutes until tender and water is absorbed. If any excess water remains, drain through a fine sieve and press gently to remove moisture. Fluff with fork and let cool to room temperature.

Prepare bulgur

Rinse parsley and mint well. Shake off excess water and pat dry or use a salad spinner. Remove and discard thick stems. Finely chop parsley (including some of the tender stems) until you have about 4 cups packed. Finely chop the mint to yield about 1 cup. Place chopped herbs in a large mixing bowl.

Prepare herbs

Core and seed the tomatoes: cut a shallow X at the blossom end, blanch in boiling water 10–15 seconds, plunge into ice water, then peel if desired. Halve and scoop out seeds, then dice to measure 2 cups. Add diced tomatoes, 1/2 cup finely diced red onion, and 1/4 cup sliced green onions to the bowl with herbs. Add the cooled, drained bulgur and toss gently to combine.

Prepare vegetables

In a small bowl or jar whisk together 1/2 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 1/4 tsp fine sea salt, 1/2 tsp ground black pepper, and 1/4 tsp ground allspice (if using). Taste and adjust seasoning — tabbouleh should be bright and lemony with noticeable salt. If lemon is too strong, add 1–2 teaspoons more olive oil.

Make dressing

Pour the dressing over the herb, tomato and bulgur mixture. Toss thoroughly to coat everything evenly. Let sit at room temperature 10–15 minutes to allow flavors to marry. Taste and adjust salt, pepper or lemon as desired.

Dress the salad

In a food processor, pulse 4 peeled garlic cloves with 1/4 tsp salt and 1 tablespoon lemon juice until a smooth paste forms. With the motor running, slowly drizzle in 1/2 cup neutral oil in a thin, steady stream to emulsify, pausing if the emulsion breaks and adding 1 tablespoon ice water to help bring it back together. The result should be a creamy, pale garlic emulsion. Transfer to a small bowl and refrigerate. Use sparingly when serving—1 teaspoon per serving is potent.

Make quick toum (small batch)

If you prefer, use 2–3 tablespoons of store-bought toum or garlic paste and serve on the side rather than blending your own.

Alternate: store-bought

fresh flat-leaf parsley (packed, stems trimmed)

fresh mint leaves (picked, stems removed)

fine bulgur wheat (cracked wheat)

ripe tomatoes (firm, seeded and diced)

small red onion (or sweet onion), finely diced

green onions (scallions), thinly sliced (white + green)

ground allspice (optional, for warmth)

fresh garlic cloves, peeled

neutral oil (grapeseed or light olive oil)

ice water (very cold)

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Halve each sprout lengthwise (quarter very large ones) so they cook evenly.

Prep Brussels

Place halved sprouts in a large bowl, toss with 1 teaspoon fine sea salt and 1 tablespoon lemon juice. Set aside while you prepare the spice oil so flavors begin to develop.

Rinse barberries briefly in a small sieve under cold water to remove any dust, then soak them in warm water for 5 minutes to plump slightly. Drain well and set aside.

Heat a dry small skillet over medium heat. Add 2 tsp coriander seeds (and optional 1/4 tsp peppercorns). Toast, shaking the pan, for 1–2 minutes until fragrant and slightly darker — do not burn. Transfer to a mortar and pestle or spice grinder and pulse briefly to a coarse grind. Set aside.

Toast & Grind Coriander

In a medium sauté pan, warm 3 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Thinly slice 2 garlic cloves and add to the pan. Cook gently 1–2 minutes until garlic is pale golden and fragrant. Remove and reserve the garlic slices on a paper towel. Reduce heat to medium-low and add the ground coriander (and any residual crushed pepper); stir 30 seconds to bloom spice into the oil.

Make Afelia-style Oil

Add the seasoned oil back to medium heat. Increase heat to medium-high, add the tossed Brussels sprouts cut-side down in a single layer (you may need to work in two batches). Let cook, undisturbed, 3–5 minutes until deep golden and crisp on the cut side. Stir and continue to cook, tossing, for another 4–6 minutes until sprouts are tender when pierced but still have bite. If sprouts brown too quickly, lower heat. Total cooking time about 8–11 minutes per batch.

When sprouts are nearly done, scatter the drained barberries and the reserved crisped garlic slices into the pan. Cook 1 minute more to warm barberries and release some tartness. Taste and adjust seasoning with additional salt if needed.

While sprouts cook, make the garlic yogurt: mince or grate 1 garlic clove very fine and mix into 1/2 cup Greek yogurt with 1 tsp olive oil, 1/2 tsp lemon zest, 1/4 tsp black pepper and 1/4 tsp salt. Stir until smooth and chill briefly if desired. Taste and adjust acidity/salt.

Prepare Garlic Yogurt

Transfer the cooked Brussels sprouts, barberries, and crisped garlic to a serving platter. Spoon dollops of garlic yogurt across the platter or smear as a bed before arranging sprouts.

Olive Oil Cake

Greek Yogurt With Apricot

Shish Taouk

Kofte Kebab*

Tabbouleh

Crispy Brussels Afelia

Garides Me Anitho

Patata Harra

Dolmades

Spanakopita

Baba Ghannouge

Hommus