Our Recipes

1 cup long grain or jasmine rice

1 tsp salt

1/4 teaspoon saffron threads

6 cups water

Place all ingredients in a sauce pan and bring to a boil. Reduce heat and simmer uncovered for 15 minutes or until rice is just tender. Drain the rice and return to the saucepan (remove from heat). Cover and let rest for 5 minutes. Fluff rice with a fork and serve.

Amba is a highly flavorful, middle eastern mango pickled relish with turmeric and mango. You can usually find it in any good Middle Eastern specialty market.

To make Amba sauce, mix together

1.2 cup Amba relish

3 tablespoons lemon juice (fresh is best!)

3 tablespoons water

Smash up any larger pieces in the relish and adjust the lemon juice and water as needed to make the sauce easy to drizzle from a spoon. 

Amba is great with our Kebabs and Shawarma and also traditionally served with falafel.

Tahini isn't just for hummus!

Tahini is traditionally served with any type of grilled meat or with a filled pita bread.

To make Tahini Sauce, mix together

1/2 cup tahini (avoid a seasoned tahini)

1 clove pressed or crushed fresh garlic

3 tablespoons lemon juice (fresh is best!)

3 tablespoons water

1/4 teaspoon salt 

1/4 teaspoon pepper

Thoroughly mix the ingredients until it is smooth. Adjust lemon and water so the sauce is easy to drizzle from a spoon.

Traditionally, hummus is made from chick peas (garbanzo beans) that are soaked overnight, boiled and hulls removed.  While this always makes the smoothest and creamiest hummus, try our simple make-at-home version as an alternative to the pre-made versions you find in your local grocery. But, if you have the time, try soaking and boiling your own beans and taste the difference!

16 oz garbanzo beans, drained

16 oz butter beans OR cannellini beans, drained

2 tablespoons tahini

2-3 cloves fresh garlic, peeled

3 tablespoons lemon juice

3 tablespoons water

1/3 cup extra virgin olive oil

1/2 teaspoon salt

Place all ingredients except the oil, water and salt into a food processor and blend on a high setting. With the machine running, pour in the olive oil, then the water and then the salt. Blend for 1 minute. Adjust water as needed to produce a smooth consistency. Adjust lemon and salt to taste. Try a dash of paprika or pepper if you plan to serve the hummus as a dip!

Kebabs and shawarma are most often garnished with a chopped salad when they are served in a pita or flatbread. A fresh, cool, and more hearty chopped salad is also a great side dish for our kebab and shawarma meals.

For a basic chopped salad, toss together

3 cups chopped lettuce (iceberg, romaine,  or green leaf)

1 cup diced tomato

1 cup diced cucumber (English cucumber is best)

1/2 cup chopped cilantro

1 tablespoon olive oil

1 tablespoon white or champagne vinegar

1 clove crushed or pressed garlic

Great additions for a heartier side dish

1/2 cup diced green onion or finely diced red onion

1/2 cup kidney or garbanzo beans

1/2 cup diced bell pepper (any color)

1/2 cup diced red beets 

Replace lettuce with 2 cups of steamed, cooled cauliflower

1/4 cup crumbled feta

Salt and ground pepper

If you prefer a more substantial dressing, you can replace the oil, vinegar and garlic with a nice Italian, French or Greek style vinaigrette.

In some parts of the world, kebabs are served with a cool tzaziiki sauce. Especially, if you add more cayenne to your kebabs or shawarma, try  this sauce as a nice balance.

Mix together and chill for 15-30 minutes:

1 cup Greek or Indian style yogurt

1/2 cup shredded or very finely diced cucumber

1/4 cup chopped mint

2 tablespoons chopped dill (fresh is best!)

1/4 teaspoon salt

1/4 teaspoon ground pepper