Skinless chicken breast and leg marinated and grilled to perfection.

Chicken Tecka

A mix of squash, zucchini, carrots, celery, and mushrooms, sauteed in olive oil and garlic, served over a bed of basmati.

Sauteed Vegetables Plate

Six dolmas served with tzeki sauce, green salad, basmati rice, and hummus.

Vegetable Dolmas Plate

Hummus, baba ganoush, tabouli, and two falafels.

Vegetarian Plate

Six falafel served with tahini sauce, green salad, basmati rice, and hummus.

Falafel Plate

Fresh finely chopped parsley, cracked wheat, green onions, tomatoes, olive oil, and lemon juice.

Tabouli

A tangy, traditional soup made of boiled red lentils and spices and served with pita chips.

Red Lentil Soup

Romaine lettuce, tomatoes, cucumbers, and house Italian dressing.

Green Salad

Green salad with black olives, tomatoes, cucumbers, fried pita chips, and house Italian dressing.

Fatouche

A blend of diced tomatoes, onions, and cucumbers in a tangy lemon juice marinade.

Arabic Salad

French Fries

Arabic Pickles & Olives

Qudsia

A spicy blend of hummus, whole chickpeas, and garlic.

Musabaha

Basmati Rice with Saffron

Mashed fava beans mixed with garlic, hot pepper, lemon, and olive oil.

Foul

Roasted eggplant dip made with tahini paste, lemon, garlic, parsley, and mint.

Baba Ganoush

A tangy blend of sesame seed paste which is called tahini, lemon, and puréed chickpeas, topped with jalapeno pesto, extra virgin olive oil, and sumac.

Award Winning Hummus

Turkish Coffee

Mint Lemonade

Sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey.

Baklava

Grilled beef skewers served with rice and salad.

Beef Kebab

Crispy fried balls made from ground chickpeas and spices.

Falafel

Royal lamb kabob and eggs rolled in warm pita bread.

Lamb Kabob

In a mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, red chili powder, salt, black pepper, and olive oil. Mix well until all ingredients are fully incorporated.

Prepare the Marinade

Add the skinless chicken breasts and legs to the marinade. Make sure each piece is well-coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).

Preheat the Grill

Remove the marinated chicken pieces from the refrigerator. Place them on the grill and cook for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C) and the juices run clear.

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and juicy chicken.

Rest and Serve

Yogurt

Lemon juice

Garlic cloves, minced

Ginger, grated

Cumin powder

Coriander powder

Turmeric powder

Red chili powder

Salt

Black pepper

Olive oil

Skinless chicken breasts

Skinless chicken legs

Rinse 1 cup of basmati rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Prepare the Basmati Rice

While the rice is cooking, wash and chop the squash, zucchini, carrots, celery, and mushrooms into bite-sized pieces. Mince the garlic cloves.

Chop the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Heat Olive Oil

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Sauté Garlic

Add the chopped squash, zucchini, carrots, celery, and mushrooms to the skillet. Stir well to coat them in the garlic and olive oil.

Add Vegetables

Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they are tender but still crisp.

Cook the Vegetables

Season the sautéed vegetables with salt and black pepper to taste.

Season

Fluff the cooked basmati rice with a fork and serve it as a bed on each plate. Top with the sautéed vegetable mix and enjoy your delicious sautéed vegetables plate.

Plate the Dish

Squash

Zucchini

Carrots

Celery

Mushrooms

Garlic

Basmati rice

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced tomato, cooking for another 2 minutes. Add the rice, parsley, dill, lemon juice, salt, and pepper. Cook for about 2-3 minutes, stirring occasionally.

Prepare the Rice Mixture

Remove grape leaves from the jar and rinse them under cold water. Lay one leaf flat, with the stem end towards you. Place a spoonful of the rice mixture at the base of the leaf, fold in the sides, and roll it up tightly. Repeat with remaining leaves and filling.

Stuff and Roll the Dolmas

Place the rolled dolmas seam-side down in a pot. Add enough water to cover them, and place a plate on top to keep them submerged. Simmer on low heat for about 30 minutes. Remove from heat and let them cool slightly.

Cook the Dolmas

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and salt. Mix well and refrigerate until ready to serve.

Make the Tzatziki

In a large bowl, combine mixed greens, cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently to combine.

Prepare the Salad

In a saucepan, combine basmati rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cook the Rice

In a food processor, combine drained chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, and water. Blend until smooth, adjusting with additional water if necessary to reach desired consistency.

Make the Hummus

Grape leaves

Long-grain rice

Onion, finely chopped

Garlic, minced

Tomato, diced

Fresh parsley, chopped

Fresh dill, chopped

Greek yogurt

Cucumber, grated

Mixed greens

Cherry tomatoes, halved

Cucumber, sliced

Balsamic vinegar

Water

Canned chickpeas, drained

Tahini

Drain and rinse the canned chickpeas under cold water.

Prepare the Chickpeas

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, salt, water, and cumin. Blend until smooth.

Blend Ingredients

If the hummus is too thick, add more water, one tablespoon at a time, until desired consistency.

Adjust Consistency

Transfer the hummus to a bowl, drizzle with olive oil, and serve with pita or vegetables.

Serve

Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for 30-40 minutes, until soft.

Roast the Eggplant

Once roasted, let the eggplant cool, then scoop out the flesh into a food processor.

Cool and Scoop

Add tahini, lemon juice, garlic, olive oil, salt, and smoked paprika to the eggplant. Blend until smooth.

Transfer to a serving bowl and drizzle with olive oil before serving.

In a bowl, soak bulgur wheat in 1 cup of water for about 30 minutes until softened. Drain any excess water.

Prepare Bulgur

Finely chop the tomatoes, cucumber, and parsley.

Chop Vegetables

In a mixing bowl, combine the soaked bulgur, chopped vegetables, lemon juice, olive oil, and salt. Mix well.

Combine Ingredients

Let it sit for 20 minutes for flavors to meld, then serve chilled.

Drain and rinse the canned chickpeas. In a food processor, combine chickpeas, onion, garlic, and parsley. Blend until coarse.

Prepare Chickpeas

Add cumin, coriander, flour, baking powder, and salt to the chickpea mixture. Blend until well combined.

Mix Seasonings

Shape the mixture into small balls or patties.

Shape Falafels

In a deep frying pan, heat oil over medium heat. Fry the falafels in batches until golden brown, about 3-4 minutes per side.

Fry Falafels

Drain on paper towels and serve warm with hummus and baba ganoush.

canned chickpeas

tahini

lemon juice

garlic cloves

olive oil

salt

water

ground cumin

eggplant

smoked paprika

bulgur wheat

tomatoes

cucumber

parsley

onion

cumin

coriander

flour

baking powder

oil for frying

In a large bowl, cover the dried chickpeas with water and let them soak overnight. Drain before use.

Soak Chickpeas

In a food processor, combine soaked chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse mixture forms.

Prepare Falafel Mixture

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

Shape Falafel

In a deep frying pan, heat oil over medium-high heat. Fry falafel in batches until golden brown, about 4-5 minutes.

Fry Falafel

In a bowl, mix together tahini, lemon juice, crushed garlic, water, and salt until smooth. Adjust consistency with more water if needed.

Chop lettuce, cucumber, and tomato into bite-sized pieces.

In a bowl, combine the chopped vegetables. Drizzle with olive oil, lemon juice, salt, and black pepper. Toss to combine.

Mix Salad

Rinse the basmati rice under cold water until the water runs clear.

Rinse Rice

In a pot, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until water is absorbed.

Cook Rice

In a food processor, combine canned chickpeas, tahini, lemon juice, garlic, olive oil, water, and salt. Blend until smooth. Adjust taste and consistency as needed.

Blend Hummus Ingredients

Dried chickpeas

Fresh parsley

Fresh cilantro

Garlic cloves

Onion

Ground cumin

Ground coriander

Baking powder

Oil for frying

Garlic clove

Lettuce

Cucumber

Tomato

Canned chickpeas

In a bowl, soak the cracked wheat in warm water for about 30 minutes or until it softens. Drain well and set aside.