Golden falafel and grilled halloumi with crisp lettuce, fresh tomato, pickled cucumber, onion rings and mayonnaise

FALAFEL & HALLOUMI BURGER

Grilled peri peri chicken breast with crisp lettuce, fresh tomato, crispy fried onions and mayonnaise

PERI PERI CHICKEN BURGER

Juicy Angus beef patty topped with melted cheddar, red onion marmalade, crisp lettuce, fresh tomato and burger sauce

ANGUS BURGER

Finest cut lamb chops, cooked on charcoal and seasoned with our unique blend of spices

LAMB CHOPS

Succulent lamb ribs, slow-grilled and charcoal-finished to perfection & topped with our signature sauce and sizzling hot butter

LAMB RIBS

Charcoal-grilled prime lamb cubes, succulently marinated, seasoned with our unique blend of spices

LAMB SHISH

Freshly baked turkish flatbread topped with seasoned minced lamb, tomatoes, onions, peppers and a hint of garlic

MINI LAHMACUN

Golden fried boneless chicken wings in crunchy breadcrumbs, coated in sweet chilli sauce

BONELESS CHICKEN WINGS

Sizzling lamb pieces, pan-fried with aromatic herbs and spices, served on homemade hummus

HUMMUS KAVURMA

Aubergine, peppers and onions gently baked with herbs, a touch of garlic, and olive oil, finished with fresh dill

SAKSUKA

Lightly coated squid, fried until golden a touch of garlic and mint

CALAMARI

CACIK

Marinated mix olives with herbs and spices

MIX OLIVES

Succulent king prawns sauteed with mixed peppers in rich garlic & homemade tomato sauce

GARLIC KING PRAWNS

Hot Chocolate

Cafe Latte

Cappuccino

Americano

Turkish Coffee

Baileys Coffee

Tia Maria Coffee

Brandy Coffee

Irish Coffee

Liqueur Coffee

Place 1 cup dried chickpeas in a bowl and cover with at least 3 inches of cold water. Soak 8–12 hours or overnight. Do NOT use canned/cooked chickpeas for best texture.

Soak chickpeas

Drain soaked chickpeas well and pat briefly to remove excess water. In a food processor, combine drained chickpeas, 1/2 cup parsley, 1/4 cup cilantro, 1/2 cup chopped onion, 2 garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, and 1/2 tsp black pepper. Pulse until a coarse, grainy but combined mixture forms—scrape down sides as needed. Do not over-process into a paste.

Drain and pulse

Transfer mixture to a bowl. Stir in 2 tbsp flour and 1/2 tsp baking powder. If mixture seems too wet, add up to 1 more tablespoon flour. Cover and refrigerate 30 minutes to firm up (this helps form patties).

Bind and rest

Divide mixture into 8 equal portions and shape into 8 small patties (about 2.5–3 inches diameter) or golf-ball sized and flatten slightly for burgers.

Shape falafel

Pour about 1 cup vegetable oil into a heavy skillet to reach roughly 1/4-inch depth and heat over medium-high until shimmering (about 350°F/175°C). Fry falafel in batches 2–3 minutes per side until deep golden brown and crisp. Transfer to a paper-towel-lined plate and keep warm. Alternatively, shallow-fry or bake at 400°F (200°C) for 20–25 minutes, turning halfway.

Fry falafel

While falafel rests, combine 1/2 cup vinegar, 1/4 cup water, 1 tbsp sugar and 1/2 tsp salt in a jar or bowl and stir until sugar and salt dissolve. Add 1/2 sliced cucumber, press down to submerge, and let sit at room temperature for 10–15 minutes (or refrigerate for up to 2 hours) for quick pickles.

Stir together 1/2 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika and 1/4 tsp black pepper in a small bowl. Taste and adjust lemon or salt as needed. Keep refrigerated until assembly.

Slice the tomato and thinly slice remaining cucumber and 1/2 red onion into rings. Lightly season tomato slices with 1/4 tsp salt and 1/4 tsp black pepper. Split buns and toast cut sides in a dry skillet or under a grill until golden, about 1–2 minutes.

Prepare vegetables and bun

Slice 8 oz halloumi into 8 even slices (about 1/4–1/3-inch thick). Heat 1 tbsp olive oil in a nonstick or cast-iron skillet over medium-high heat. Add halloumi slices and sear 1.5–2 minutes per side until golden brown and crisp edges form. Remove from pan and keep warm.

Cook halloumi

Spread about 1–2 tbsp mayonnaise sauce on the bottom half of each toasted bun. Layer a lettuce leaf, a tomato slice, one fried falafel patty, a slice of grilled halloumi, a few pickled cucumber slices, and a couple of red onion rings. Spread a little more sauce on the top bun and close the burger. Repeat for remaining burgers.

Assemble burgers

Serve immediately while halloumi is warm and falafel is crisp. Makes 4 burgers.

dried chickpeas

fresh parsley, packed

fresh cilantro, packed

yellow onion, chopped

garlic cloves

ground cumin

ground coriander

baking powder

salt

black pepper

all-purpose flour (or chickpea flour)

vegetable oil for frying

halloumi cheese

olive oil

burger buns (preferably brioche or sesame)

lettuce leaves, washed

tomato, sliced

cucumber, thinly sliced

red onion, thin rings

white or apple cider vinegar

water

sugar

thin cucumber slices

mayonnaise

lemon juice

garlic, minced

smoked paprika

If chicken breasts are thick, butterfly them or pound to an even 1/2–3/4 inch thickness. Pat dry. In a bowl combine 2 tbs olive oil, 3 tbs peri peri sauce, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Coat the chicken thoroughly with the marinade, cover and refrigerate for at least 30 minutes, ideally 2–4 hours.

Prepare and marinate

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill with oil or spray to prevent sticking. Remove chicken from marinade and let excess drip off. Grill 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Transfer to a plate, tent with foil and rest for 5 minutes before slicing.

Grill the chicken

While chicken marinates, combine 2 tbs vinegar, 2 tsp water, 1 tsp sugar and 1/4 tsp salt in a small bowl. Add 1/2 medium thinly sliced red onion, stir to combine and let sit at room temperature for at least 15 minutes. Drain before using. This step is optional but adds brightness.

Split 2 burger buns and butter cut sides with 1 tbs butter total. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes. Remove and set aside.

Prepare buns

Slice the tomato into 1/4-inch thick rounds. Slice the rested chicken breasts crosswise to fit the buns or leave whole if preferred.

Slice tomato and chicken

Spread 2 tbs mayonnaise on the bottom half of each bun. If you like extra heat, drizzle about 1 tsp peri peri sauce on the mayo. Layer 2 lettuce leaves on each bottom bun, place the sliced or whole peri peri chicken on top, add tomato slices, a light handful (about 2 tbs) of crispy fried onions, and some quick-pickled onion if using. Spread remaining mayonnaise on the top bun (or add extra peri peri sauce) and close the burger.

Serve immediately while chicken is hot and buns are crisp. Provide extra peri peri sauce on the side for dipping.

boneless, skinless chicken breasts

peri peri sauce (store-bought or homemade)

fresh lemon juice

black pepper, freshly ground

burger buns (brioche or sesame)

lettuce leaves (butter or romaine), washed and dried

tomato, ripe

crispy fried onions

butter (for toasting buns)

extra peri peri sauce (optional)

red onion, thinly sliced

white wine vinegar or apple cider vinegar

Divide the 1 lb ground Angus into two equal portions (about 8 oz each). Gently form into round patties about 3/4-inch thick and slightly wider than the buns. Avoid overworking the meat to keep patties tender. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Form Patties

Pat the patties dry with a paper towel. Season both sides evenly with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper immediately before cooking.

Season

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 1 tbs vegetable oil and swirl. Add patties and cook without moving 3–4 minutes on the first side, until a deep brown crust forms. Flip and cook 2–3 minutes for medium-rare to medium (adjust time 1–2 minutes longer for medium-well). In the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan with a lid to melt the cheese. Remove cooked patties to a plate and tent loosely with foil to rest for 3–4 minutes.

Cook Patties

While patties rest or before cooking the burgers, prepare the marmalade. In a medium nonstick skillet over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add 1 cup thinly sliced red onion and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until onions soften and begin to caramelize.

Add 1 tbs brown sugar, 1 tbs red wine vinegar and 2 tbs water. Stir to combine and reduce heat to medium-low. Simmer gently for 4–6 minutes until onions are jammy and glossy. If mixture dries, add an extra tablespoon of water. Taste and adjust with 1/4 tsp salt and 1/8 tsp black pepper as needed. Remove from heat and set aside.

In a small bowl whisk together 3 tbs mayonnaise, 1 tsp ketchup, 1 tsp Dijon mustard, 1 tsp sweet pickle relish, 1/2 tsp Worcestershire sauce and 1/2 tsp hot sauce (optional). Season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust — add more ketchup for sweetness or more mustard for tang. Refrigerate until ready to assemble.

Toast Buns: Spread softened butter on cut sides of the 2 buns. Heat a clean skillet over medium heat and toast buttered sides until golden, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds, watching carefully.

Assemble Burgers: Spread a tablespoon of burger sauce on the bottom bun. Place a lettuce leaf on top of the sauce, then the cheddar-topped Angus patty. Spoon 1–2 tablespoons red onion marmalade over the cheese, add 2 tomato slices and a few thin red onion rings. Spread a little sauce on the top bun and close the burger.

Serve: Serve immediately while the patty is hot and cheese is melty. Offer extra sauce and leftover marmalade on the side.

ground Angus beef (80/20 fat ratio)

kosher salt

freshly ground black pepper

vegetable oil (or neutral high-heat oil) for cooking

unsalted butter

brown sugar (light or dark)

red wine vinegar

ketchup

Dijon mustard

sweet pickle relish

Worcestershire sauce

hot sauce (optional)

cheddar cheese slices

burger buns (brioche or sesame), halved

butter (softened) for toasting buns

leaf lettuce (butter or romaine), leaves

tomato, 1/4-inch slices

red onion, very thin rings (for freshness)

Trim excess fat from the lamb chops, leaving a thin fat cap. Lightly score the fat in a crisscross pattern being careful not to cut into the meat. This helps render fat and promotes even cooking.

Trim and score

In a bowl combine extra-virgin olive oil, minced garlic, lemon juice, yogurt (if using), salt, pepper, paprika, ground cumin, ground coriander, red chili flakes, and chopped rosemary. Whisk until smooth.

Make marinade

Place lamb chops in a shallow dish or resealable bag. Pour the marinade over the chops, rubbing it into both sides so all surfaces are coated. Cover and refrigerate for at least 1 hour and up to 6 hours. If short on time, marinate 20–30 minutes at room temperature.

Marinate chops

Light a charcoal grill and allow coals to burn until covered with white-gray ash (about 20–30 minutes). Create a two-zone fire: bank most coals to one side for direct high heat and leave the other side with fewer coals for indirect/medium heat.

Prepare charcoal

Remove chops from the refrigerator about 20 minutes before grilling to come closer to room temperature. Pat excess marinade off with paper towels to prevent excessive flare-ups.

Bring chops to temperature

Place chops directly over the hottest part of the coals. Sear for 2–3 minutes per side with the grill lid open, rotating as needed to develop a deep crust and good grill marks. Watch for flare-ups and move chops briefly to cooler area if flames rise.

Sear over direct heat

After searing, move chops to the cooler side of the grill. Close the lid and cook for an additional 3–6 minutes, turning once, until internal temperature reaches desired doneness: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part without touching bone.

Finish over indirect heat

In the last 1 minute of cooking, place a small knob of unsalted butter onto each chop or brush melted butter over them to add shine and richness. Close the lid briefly to let it melt.

Butter baste (optional)

Transfer chops to a warm plate or board and tent loosely with foil. Rest for 5–7 minutes to let juices redistribute; carryover will raise the internal temperature a few degrees.

Rest the chops

Sprinkle chopped parsley over the chops and serve with lemon wedges alongside. Squeeze lemon juice over each chop just before eating to brighten flavors.

Garnish and serve

lamb rib chops (about 1" thick)

extra-virgin olive oil

garlic cloves, minced

plain yogurt (optional, for tenderizing)

paprika (smoked or sweet)

red chili flakes (optional)

fresh rosemary, finely chopped (or 1 tsp dried)

fresh lemon wedges

fresh parsley, chopped

Pat the 2 lb lamb rib racks dry with paper towels. Trim excess silver skin or large fat deposits if present. Lightly score the meat between the bones where needed so marinade penetrates.

In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tbsp chopped rosemary. Rub 2 tbsp olive oil over the ribs, then massage the dry seasoning evenly over all surfaces of the ribs. Place on a tray, cover, and refrigerate for at least 1 hour or up to overnight to allow flavors to penetrate.

Remove ribs from refrigerator 30–45 minutes before cooking so they come closer to room temperature for even cooking.

Bring to room temperature

Prepare a grill for indirect heat: If using a charcoal grill, bank coals to one side leaving an indirect zone; if using gas, light only one burner and keep another off. Aim for a grill temperature of about 275°F (135°C).

Place the ribs bone-side down over the indirect zone. Close the lid and cook low and slow until the internal temperature at the thickest part reaches 180°F–195°F (82°C–90°C) and meat is tender, about 1.5–2 hours depending on rack size. Maintain grill temp around 275°F, adding a few coals as needed for charcoal to hold temperature.

In the final 8–10 minutes of cooking, move the ribs briefly over the direct heat or charcoal to develop a light char on the edges. Watch carefully to avoid flare-ups; flip once to char both sides lightly.

While ribs cook, make the sauce: In a small saucepan over medium heat, melt 3 tbsp unsalted butter with 1 tbsp olive oil. Add the minced shallot and sauté 2–3 minutes until translucent.

Add 3 cloves minced garlic and cook 30 seconds until fragrant. Stir in 2 tbsp brown sugar and 2 tbsp tomato paste; cook 1 minute to bloom the paste.

Deglaze with 2 tbsp red wine vinegar and add 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp ground cumin, optional 1 tsp hot sauce, and 1/4 cup water. Bring to a gentle simmer and cook 4–6 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed. Keep the sauce warm until ready to use.

When ribs are done, transfer them to a cutting board and tent loosely with foil for 5–7 minutes to rest.

While resting, melt 4 tbsp unsalted butter in a small skillet over medium heat with 1 crushed garlic clove. Let the butter foam and the garlic perfume the butter for 1 minute, then add 1 tsp lemon juice and 1 tbsp chopped parsley; remove from heat.

Brush the warm signature sauce generously over the top of the ribs. Place ribs on a serving platter, then immediately pour or spoon the sizzling hot butter over the sauced ribs so it sizzles and glosses the meat.

Finish with a light sprinkle of coarse sea salt and additional chopped parsley. Slice between bones into individual ribs and serve hot.

lamb rib rack

garlic powder

fresh rosemary, finely chopped

shallot, minced

brown sugar

tomato paste

soy sauce

unsalted butter (for sizzling finish)

garlic, crushed

coarse sea salt (to finish)

Trim excess fat and silver skin from the lamb. Cut into uniform 1 to 1.25-inch (2.5–3 cm) cubes so pieces cook evenly.

Trim and Cube

In a bowl combine Greek yogurt, 3 tbs olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper, cinnamon, kosher salt and chili flakes if using. Whisk until smooth.

Prepare Marinade

Add lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate at least 2 hours, preferably 6–12 hours. For best flavor and tenderness, marinate overnight (up to 24 hours). Stir the lamb once during marination to redistribute marinade.

Marinate Lamb

About 30–45 minutes before grilling, remove lamb from refrigerator and let come to room temperature while keeping covered to avoid drying.

Bring to Room Temperature

Light a charcoal grill and let coals burn until covered with white ash and you have a medium-high zone (direct heat) for searing and a slightly cooler zone for finishing. If using gas, preheat to medium-high (about 230–260°C / 450–500°F). Clean and oil the grates.

Prepare Grill

Thread the marinated lamb onto skewers, leaving a little space between pieces so heat circulates and they cook evenly. If using wooden skewers, ensure they were soaked in water at least 30 minutes.

Falafel & Halloumi Burger

Peri Peri Chicken Burger

Angus Burger

Lamb Chops

Lamb Ribs

Lamb Shish

Mini Lahmacun

Boneless Chicken Wings

Hummus Kavurma

Saksuka

Calamari

Cacik

Mix Olives

Garlic King Prawns