3-piece, grilled pita stuffed with juicy beef, served with herby green rice, tomato tahini and pickles

Hot Araïs

Side shawarma

Hot Arais

White tahini, tomato tahini, beet tahini, cauliflower tahini, Parallel dressing, fattoush dressing, honey mustard, or schug mayo

Side sauce

Bag of pita

Carrots and cucumbers

Our homemade brownies made with chocolate spread and a swirl of tahini and orange marmalade.

Chocolate-Orange Tahini Brownies

Pita Bag (6)

Lemon & Thyme Olive Oil Loaf

Fried Yukon Gold potatoes, Harissa spice, garlic, parsley, and salt.

Side Fried Harissa Potatoes

Side Chicken Shawarma

Cilantro, parsley, green onion, mint, quinoa, red onion, cucumber and roasted beets on a bed of labaneh topped with smoky tahini, pine nuts and dried cranberries.

Tabouli Salad

Hummus with tahini, chickpeas, onion, preserved lemon, fried eggplant, and hard-boiled egg. Topped with olive oil, schug, and parsley.

Sabbich Hummus

Fire-roasted eggplant, labaneh, white tahini, scallions, parsley, garlic confit, grated tomato and olive oil. Served with 2 pitas.

Baba ganoush

Sample our favourite dishes! This combo includes: two crispy falafels, side of chicken shawarma OR tofu, pickled cabbage, 8oz hummus bowl, white tahini and 1 pita.

Parallel Combo

Side of harissa potatoes or house salad

Shawarma spiced seared chicken, garlic crème fraîche, tomato, red onion, fresh herbs, lemon, sumac, shifka pepper. Served with a side of house pickles.

Shawarma

Fried eggplant, house tahini, boiled egg, red onion, tomato, fresh herbs, lemon, sumac, amba, and shifka pepper. Served with a side of house pickles.

Sabich

All wine bottles

La Lot, Pinot Grigio

Domaine de Boissan, Ventoux, Grenach/Syrah

Rhubarb liqueur, prosecco, soda, lime, 5oz

Parallel Spritz

Feature cocktail

Latte

In a mixing bowl combine ground beef, grated onion, minced garlic, ground cumin, ground coriander, paprika, salt and black pepper. Mix gently with your hands or a spoon until just combined—do not overwork or the meat becomes tough.

Prepare beef mixture

Divide the mixture into 3 equal portions. Shape each portion into a flat oval patty about the size of the pita pocket. Heat a heavy skillet or grill pan over medium-high heat and add 1 tablespoon olive oil. When hot, cook patties 3–4 minutes per side until well-browned and cooked through (internal temperature 160°F / 71°C). Transfer to a plate and tent with foil to rest.

Form and cook

Brush both sides of each pita lightly with remaining 1 tablespoon olive oil. Using the same skillet or a clean grill pan over medium heat, warm each pita 30–45 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.

Warm and grill pita

Rinse rice under cold water until water runs clear. In a small saucepan bring 1.5 cups stock and 0.25 teaspoon salt to a boil. Add rice, stir once, cover and reduce to low. Simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, 10 minutes.

Rinse and cook rice

While rice rests, place parsley, cilantro, mint (if using), chopped green onion, lime juice, olive oil and remaining 0.5 teaspoon salt into a blender or food processor. Pulse to a coarse-green puree. Fluff rice with a fork and fold in the herb puree until evenly green and combined. Taste and adjust salt or lime if needed. Keep warm.

Make herb puree and combine

In a small bowl whisk together tahini, Greek yogurt, tomato paste, lemon juice, warm water, minced garlic, smoked paprika and 0.25 teaspoon salt until smooth. If sauce is too thick, add more warm water 1 teaspoon at a time until a pourable but creamy consistency is reached. Adjust salt or lemon to taste.

Whisk sauce

If using whole pickles or turnips, slice into thin strips. Keep at room temperature or slightly chilled for serving.

Prepare pickles

Open each warmed pita gently to form a pocket. Divide the herby green rice evenly among the three pitas (about 1/3 cup per pita). Place one beef patty into each pita on top of the rice. Spoon 1 to 2 tablespoons of tomato tahini sauce into each pocket. Add pickled cucumber slices and a few pickled turnip strips if using. Garnish with chopped parsley and a light drizzle of olive oil.

Assemble Hot Araïs

Serve the 3-piece Hot Araïs hot, with extra tomato tahini on the side. Leftovers: keep components separate in the fridge up to 2 days; reheat patties and pitas gently before assembling.

Serve

fresh pita breads (6-inch / 15 cm)

ground beef (80/20)

onion, finely grated

garlic, minced

ground cumin

ground coriander

sweet paprika

salt

black pepper

olive oil

long-grain rice (uncooked)

vegetable or chicken stock

fresh parsley, packed

fresh cilantro, packed

fresh mint leaves (optional)

green onion (scallion), chopped

lime juice

tahini (sesame paste)

Greek yogurt (plain)

tomato paste

lemon juice

warm water

smoked paprika

sliced pickled cucumbers (or store-bought dill pickles)

pickled turnips or pickled peppers (optional)

fresh parsley, chopped (for garnish)

olive oil (for brushing pita)

Trim any excess fat from the chicken thighs and slice into thin strips about 1/2-inch wide so they cook quickly and have a shawarma-like texture.

Prepare chicken

In a medium bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, kosher salt, and black pepper. Whisk until smooth.

Make marinade

Add the sliced chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for more flavor (up to overnight).

Heat a large skillet or grill pan over medium-high heat until hot. Add 1 teaspoon olive oil and spread. Remove chicken from marinade, letting excess drip off, then add to the pan in a single layer (work in batches if needed). Cook 3–4 minutes without moving to get a sear, then stir and cook another 2–3 minutes until cooked through and slightly charred. Internal temperature should reach 165°F (74°C). Transfer cooked chicken to a plate and tent with foil to keep warm.

Cook chicken

Warm the mini pitas or flatbreads in a dry skillet over medium heat for about 30–60 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Brush lightly with the reserved 1 teaspoon olive oil if desired.

Assemble the side shawarmas: spread about 1 teaspoon tahini or garlic sauce on each warmed pita, add a small handful (about 2–3 tablespoons) of shredded lettuce, a spoonful (about 2 tablespoons) of the cooked chicken, a few slices of pickled cucumber, some chopped tomato, and a sprinkle of chopped parsley.

Finish each with a squeeze of lemon and a pinch of sumac if using. Serve immediately while warm.

Leftovers: store chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave and assemble just before serving to keep pitas from getting soggy.

boneless, skinless chicken thighs

plain yogurt

ground turmeric

ground cinnamon

kosher salt

mini pita rounds or flatbread

tahini sauce or garlic sauce (toum)

pickled cucumbers or sliced pickles

shredded lettuce

chopped tomato

fresh parsley, chopped

lemon wedges

sumac (optional)

olive oil (for brushing)

In a large bowl combine the ground beef, grated onion (squeeze out excess moisture), chopped parsley, chopped mint, toasted pine nuts (if using), tomato paste, ground cumin, allspice, coriander, salt and black pepper. Mix gently with your hands or a spoon until evenly combined—avoid overworking or it will become dense.

Cut each pita in half to create two pockets (or open the top seam). Divide the meat mixture into 3 equal portions. Take one portion and flatten it to a thin patty roughly the size of the pita interior. Open a pita half and spoon the meat patty into the pocket, pressing so it lines the inside surface thinly and evenly. Repeat with remaining pitas. Alternatively you can spread the meat onto one side of each pita and fold.

Form and fill pitas

Preheat a grill pan or skillet over medium-high heat and brush both exterior surfaces of the filled pitas with olive oil. Place pitas seam-side down and cook 3–4 minutes until the meat is cooked through and the pita exterior is browned and crisp. Flip and cook an additional 2–3 minutes. For an outdoor grill, cook 4–5 minutes per side over medium heat with a gentle press. Internal meat temperature should reach 160°F (71°C).

Brush and grill

Remove from heat and let pitas rest 2 minutes, then slice each into 2 pieces if desired. Keep warm while you finish rice and sauces.

Rest and slice

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

In a medium saucepan heat 1 tablespoon olive oil over medium heat for 30 seconds. Add the rinsed rice and toast, stirring, for 1 minute to coat grains. Add 1.5 cups water or broth and 0.5 tsp salt. Bring to a simmer, cover, reduce heat to low and cook 12–15 minutes until liquid is absorbed and rice is tender.

While rice cooks, in a blender or food processor combine cilantro, parsley, mint, scallion, lemon juice, 1 tablespoon olive oil, 0.25 tsp black pepper and 0.25 tsp salt. Pulse until very smooth, adding 1–2 tablespoons water if necessary to make a thick green sauce.

When rice is done, fluff with a fork and gently fold in the herb purée until rice is evenly green. Taste and adjust salt and lemon if needed. Keep warm until serving.

In a bowl combine tahini, lemon juice and minced garlic. Whisk—tahini may seize and thicken. Slowly whisk in warm water, 1 tablespoon at a time, until you reach a smooth, drizzly consistency (about 3 tablespoons).

Fold in the seeded chopped tomato and 0.5 tsp salt. Adjust seasoning to taste and sprinkle paprika or Aleppo pepper on top if using. Chill briefly or serve at room temperature.

Arrange pickles and tomato slices on a small platter. Chop or tear parsley leaves and set aside. Cut lemon into wedges.

To serve: place 3 pita pieces (or 3 halves as prepared) on each plate with a scoop of herby green rice, a small bowl or drizzle of tomato tahini, and the pickles. Garnish with parsley and a lemon wedge. Squeeze lemon over the pita before eating if desired.

lean ground beef (85/15)

onion, finely grated or minced

fresh parsley, finely chopped

fresh mint, finely chopped

pine nuts (optional), toasted and chopped

ground allspice

small round pita breads

long-grain rice (basmati or jasmine), rinsed

water or low-sodium chicken broth

fresh mint leaves

scallion (green part only)

ripe tomato, seeded and chopped

warm water (to thin)

paprika or Aleppo pepper (optional)

mixed pickles (pickled cucumbers, turnips, or olives)

fresh tomato slices or wedges

fresh parsley leaves (for garnish)

In a medium bowl whisk together 1 cup tahini, 2 tablespoons fresh lemon juice, 1 teaspoon minced garlic and 1 teaspoon fine sea salt. Gradually add 1/2 cup warm water while whisking until the texture is smooth and pourable but still creamy. Stir in 1 tablespoon extra-virgin olive oil. Taste and adjust salt or lemon. Reserve as the base for flavored tahinis.

Make tahini base

Combine 1 cup white tahini base with 2 tablespoons tomato paste and 1/2 teaspoon smoked paprika. Whisk in hot water 1 tablespoon at a time (about 2 tablespoons total) until the consistency is smooth and slightly pourable. Season with 1/4 teaspoon black pepper and additional salt or lemon if needed. Chill briefly before serving.

In a blender or food processor add 1 cup white tahini base, 1/2 cup chopped cooked beets, 1 tablespoon lemon juice, 1/4 teaspoon minced garlic (optional), and 1/2 teaspoon salt. Puree until fully smooth, adding up to 2 tablespoons hot water to reach desired consistency. Adjust seasoning and refrigerate — the beet will lend a bright color and earthy sweetness.

Pulse 1/2 cup cooled roasted cauliflower with 1 cup white tahini base, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1/4 teaspoon ground cumin and 1/2 teaspoon salt in a food processor until mostly smooth. Add 1 tablespoon hot water if too thick and blend to a creamy consistency. Taste and balance with more lemon or salt as desired.

Whisk together 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard and 1 teaspoon honey in a bowl until emulsified. Stir in 1 tablespoon finely minced shallot, 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning. Let sit 10 minutes to meld flavors.

In a jar combine 1/2 cup fresh lemon juice, 1/4 cup olive oil, 2 teaspoons sumac, 1 teaspoon minced garlic and 1 tablespoon pomegranate molasses. Add 3/4 teaspoon salt, cap and shake vigorously until emulsified. Taste for balance — add a touch more olive oil if too sharp or more pomegranate molasses for sweetness. Use immediately on salads or as a dip.

Whisk 1/2 cup Dijon mustard with 3 tablespoons honey and 1 tablespoon apple cider vinegar until smooth. Slowly drizzle in 1 tablespoon olive oil while whisking to slightly round the texture. Season with 1/4 teaspoon salt and taste; adjust honey or vinegar for sweeter or tangier profile. Chill to thicken slightly before serving.

In a blender or food processor combine 1 cup mayonnaise, 1 cup packed cilantro, 1/4 cup packed parsley, 1 fresh green chile (stemmed, seeds optional for heat), 2 garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt. Pulse until smooth and vibrant green, scraping sides as needed. Taste and adjust salt or lemon. Transfer to a jar and refrigerate for at least 30 minutes to let flavors meld.

fresh lemon juice

garlic (minced)

fine sea salt

extra-virgin olive oil

white tahini base

hot water (to thin)

cooked roasted beets (peeled, chopped)

garlic (optional, minced)

roasted cauliflower florets (cooled)

lemon zest

red wine vinegar

Dijon mustard

honey

shallot (finely minced)

freshly ground black pepper

sumac

pomegranate molasses

apple cider vinegar

mayonnaise (preferably neutral oil)

fresh cilantro (stems trimmed)

fresh parsley

fresh green chiles (e.g., jalapeño or serrano, stemmed)

garlic (small cloves)

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam after 10 minutes, discard and restart with fresh yeast.

Activate yeast

In a large bowl or the bowl of a stand mixer, whisk together the all-purpose flour and salt. Make a well in the center and add the foamy yeast mixture, olive oil, and warm milk (if using). Stir with a wooden spoon or use the mixer with a dough hook until a shaggy dough forms.

Mix dough

Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, or knead in the stand mixer on medium speed for 6–8 minutes. The dough should be slightly tacky but not sticky; add up to 1–2 tablespoons more flour if excessively sticky.

Knead

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

First rise

Gently deflate the dough and transfer to a work surface. Divide into 6 equal pieces (about 80–90 g / 3 oz each). Shape each piece into a smooth ball. Cover loosely with a towel and let rest 15–20 minutes to relax the gluten — this makes rolling easier.

Divide and rest

Preheat the oven to 500°F (260°C) with a baking stone, heavy baking sheet, or cast-iron pan on the middle rack. Sprinkle a baking peel or another sheet with semolina or cornmeal. Working with one ball at a time, roll each ball into a circle about 5–6 inches (12–15 cm) in diameter and roughly 1/8 inch (3 mm) thick. Keep the other dough covered so it doesn't dry out.

Shape

Slide 2–3 pitas at a time onto the preheated baking surface. Bake for 3–5 minutes until they puff fully and develop light golden brown spots. For an extra blistered appearance, you can broil on high for 30–60 seconds at the end, watching closely.

Bake

Remove baked pitas and stack them on a clean kitchen towel; cover to keep soft. Once cooled to room temperature, place in a resealable bag. These homemade pitas will stay soft for 2–3 days at room temperature or up to 1 week refrigerated; reheat wrapped in foil at 300°F (150°C) for 5–8 minutes or warm briefly in a skillet.

Cool and store

all-purpose flour

active dry yeast

granulated sugar

warm milk (optional, for softer dough)

semolina or cornmeal (for dusting)

Peel carrots if desired and trim ends. Cut carrots into 3–4 inch matchsticks (julienne) or 1/4-inch rounds — about 3 cups packed. Wash the cucumber, trim the ends and slice into 1/4-inch half-moons or matchsticks to match carrot shape; you should have about 1 cup. Place the cut vegetables in a bowl and sprinkle with 1 teaspoon kosher salt. Toss and let sit 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze the vegetables in a clean kitchen towel or paper towels to remove excess liquid, then transfer to a clean jar or shallow container.

Prepare vegetables

In a small saucepan combine 1 cup rice vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 teaspoon whole black peppercorns. Add the thinly sliced garlic if using. Heat the mixture over medium heat just until the sugar dissolves and the liquid is hot but not necessarily boiling (about 2–3 minutes). Taste and adjust: it should be tangy with a touch of sweetness. If you want a milder vinegar flavor, add another 1/4 cup water and reduce vinegar accordingly (not included in base recipe).

Make pickling brine

Pour the hot brine over the prepared carrots and cucumbers in the jar so the vegetables are fully submerged. Tuck in 2 sprigs of fresh dill if using. Allow the jar to cool to room temperature (about 20–30 minutes). Once cooled, seal and refrigerate. The pickles are ready to eat after 1 hour for a light pickle, best after 4 hours; they keep in the refrigerator for up to 2 weeks.

Combine and chill

Serve chilled or at room temperature as a crisp side, snack, sandwich topping, or salad accent. Drain a little before serving if the brine is very strong. Use within 2 weeks for best texture and flavor.

Hot Araïs

Side Shawarma

Hot Arais

Side Sauce

Bag Of Pita

Carrots And Cucumbers

Chocolate-orange Tahini Brownies