Royal Hummus Dip - ( Shammandar ) A glorious raspberry color made of sweet beets, chickpea, sesame tahineh, garlic and fresh lemon juice

Shrimp (al-Mulawan) - Cooked to perfection with extra virgin olive oil, garlic and Arabian spices and herbs

Mohammarah - A delicious rust color dip of walnuts, tangy tart pomegranate, red fleshy peppers and spices. From Arabic, "a touch of red".

Vegetarian Grape Leaves - A delicious mixture of fine wheat, fresh herbs, Syrian red pepper paste, extra virgin olive oil and fresh lemon juice rolled into Californian grape leaves.

Tangy Beets - A delicious mixture of olives, pomegranate, extra virgin olive oil and garlic

Bazinjan Miqli - A thin slices of golden brown eggplant, homemade tomato sauce served with homemade yogurt

Spinach Salad - A delicious mustard honey dressing with carrots and spices

Arugula and Avocado Salad

Avocado and Chickpea Salad

Cabbage Salad - ( Malfoof) A colorful and delicious lemon-garlic dressing with a touch of jalapeno pepper

Chicken Tomato Soup - Made with grain of paradise (cloves) mint and fresh lemon juice

Chicken Garlic Soup - A delicious, creamy soup made with a hint of lemon and Aleppo pepper flakes

Shrimp Soup - Consisting of chicken-potato broth, lemon and garlic

Mlookhiah Soup - A delicious Mlookhiah herb, chicken, corriander, garlic and fresh lemon juice

Vegetarian Kibbeh - A three layered, top and bottom made of golden cracked wheat. The middle layered of delicious fleshy red pepper, pine nuts and Arabian spices served with homemade yogurt

Salmon (Samaka Harra) - This brilliant color and delightful entree is very popular along the Mediterranean seacoast of Syria where the fish are fresh. Of course, there is no salmon in the Mediterranean, but I found salmon is just excellent with the spices I use for this recipe. Served with Fatoosh salad and wheat pilaf, topped with caramelized onions and pine nuts.

Waraq A’enab - (grape leaves filled with lamb) A delicious mixture of lamb, rice, grain of paradise "cloves" rolled into Californian grape leaves and cooked to perfection with fresh lemon juice and lamb stock. Served with homemade mint yogurt

The Three Stars - (Kawakib al Ard) A delightful entree, great presentation and mouth-watering. Stuffed vegetables, eggplant, potatoes, and tomatoes mounded high with ground lamb and pine nuts, rise out of a tangerine-colored sauce of tomatoes and lamb stock.

Grilled chicken - ( Dajaj Mishwee) A delicious and tender chicken breast, cut into bite-size pieces then marinated in garlic, extra virgin olive oil, Arabian herbs and spices that customers loved when I served it in my restaurant. Served with toasted, nutty flavor wheat pilaf, caramelized onions and pine nuts.

Artichoke - (ardi shawki) From Arabic word Ardi, meaning earth and shawki, meaning spines. A splendid artichoke and lamb seem to have a special relation. This delightful and noble vegetable was very popular in my restaurant. A combination of ground lamb, onions, spices and pine nuts mounded high and cooked in a lemon, mint sauce and served with homemade yogurt.

Sharab al Autrijja - (Citron -Pomegranate Drink) A very refreshing fresh grapefruit and pomegranate

Ma’moul - mouth-watering and nice looking pastries that can be many different shapes and sizes filled with a mixture of walnuts, confectioned sugar and orange blossom water.

Ma’moul or "Aqras Tamr" - (disk of dates) A natural sweetness pastries that melt in your mouth, filled with creamy Medjool dates.

Chocolate pudding - ( Ahmad’s recipe) A light cream pudding, made of dark chocolate served with homemade vanilla ice cream and brilliant fresh lemon raspberry sauce.

Walnut Cake - A delicious moist cake with a hint of lemon, served with homemade vanilla ice cream.