Notes from behind the counter — how we'd cook what we sell, written by the people who cut it.
Kafta falls apart on the grill for one reason: it's handled too much. Mix the ground lamb-and-beef blend with grated onion, chopped parsley, and our seven-spice just until combined — overworking the meat is what causes it to crumble.
Shape it around a flat skewer with wet hands, pressing firmly so there are no air pockets, then chill for at least 20 minutes before grilling. Cook over direct medium-high heat, turning once, until the internal temperature hits 71°C (160°F).
Kafta on the grill
Reverse-seared ribeyeFor a thick-cut ribeye, skip the hot-pan-the-whole-time approach. Season generously and place in a 120°C (250°F) oven until the centre reads about 5°C below your target — roughly 49°C (120°F) for medium-rare.
Pull it out, rest 10 minutes, then finish in a screaming-hot cast iron pan for 60–90 seconds per side. You'll get an edge-to-edge even cook with a crust that a straight sear can't match.
Cut small slits across the leg and push in slivers of garlic along with a rub of olive oil, rosemary, oregano, salt, and pepper. Let it sit at room temperature for an hour before roasting.
Roast at 160°C (325°F), allowing roughly 20 minutes per pound, and pull it at an internal temperature of 57°C (135°F) for medium-rare — it will continue climbing a few degrees while it rests.
Roasted leg of lamb
Shawarma chicken thighsBoneless chicken thigh marinates best in yogurt — it tenderizes the meat while the spice blend clings to every surface. Toss thighs in yogurt, olive oil, lemon juice, garlic, and a generous spoon of our house shawarma blend, then marinate at least 4 hours.
Stack the thighs on a vertical skewer if you have one, or simply sear in a hot pan in batches so each piece browns rather than steams. Finish with a squeeze of lemon and a drizzle of toum.
A proper tabbouleh is a parsley salad with a little bulgur in it — not the other way around. Use two bunches of finely chopped parsley to every quarter cup of fine bulgur, soaked briefly in the lemon juice before mixing.
Add diced tomato, a small amount of finely chopped mint and green onion, then dress generously with olive oil and lemon just before serving so the parsley stays bright rather than wilting.
Fresh tabbouleh
Butcher-paper wrapped cutsWrap tightly in butcher paper first, then a layer of plastic wrap or a vacuum-sealed bag — the double layer prevents freezer burn far better than plastic alone. Most cuts hold well for 3–6 months this way.
Thaw in the refrigerator, never on the counter — a large roast can take 24–48 hours to thaw safely. If you're in a hurry, a cold-water bath in a sealed bag, changed every 30 minutes, is the only safe shortcut.