Savory French Toast

Eggs – 2

Milk – ½ cup

Cilantro – 1 tsp

Red Pepper Flakes – 1 tsp

Pepper

Salt

Bread – 4 slices

Butter – 1 tbsp.

In a bowl, whisk together eggs, milk, cilantro, red pepper flakes, pepper, and required salt.

Dip the bread slices individually into the egg mixture and pan-fry with butter until both sides turn golden.

Crispy Chicken Shawarma

For Chicken Marinade:

Boneless, skinless chicken thighs - 2 pounds, thinly sliced

Plain yogurt - 1/4 cup

Olive oil - 2 tablespoons

Tomato paste - 2 tablespoons

Hot sauce - 1 tablespoon

Lemon juice - 1 tablespoon

Minced garlic - 2 teaspoons

Paprika - 1 1/2 teaspoons

Salt - 1 1/2 teaspoons

Sumac - 1 teaspoon

Coriander - 1 teaspoon

Allspice - 1 teaspoon

Black pepper - 1/2 teaspoon

Cardamom - 1/4 teaspoon

In a large bowl, combine yogurt, olive oil, tomato paste, hot sauce, lemon juice, minced garlic, paprika, salt, sumac, coriander, allspice, black pepper, and cardamom until smooth.

Add the chicken slices and toss to coat them thoroughly with the marinade.

While the chicken can be cooked right away, for enhanced flavor, marinate in the refrigerator for up to 24 hours if possible.

Heat a large skillet over medium-high heat and add a bit of oil.

Place the marinated chicken in a single layer. Cook without stirring for 3 to 4 minutes to achieve a golden sear.

Stir and continue cooking for another 5 to 7 minutes, stirring occasionally to achieve charred edges.

Cook until the chicken is fully cooked and caramelized in spots.

For the Garlic Sauce:

Garlic cloves - 1/3 cup

Neutral oil - 1 cup

Salt - 1/4 teaspoon

Lemon juice - 2 tablespoons

Sour cream - 1/4 cup

Mayonnaise - 1/4 cup

Place garlic cloves and salt in a food processor and blend until the garlic is finely minced and pasty, scraping down the sides as needed.

With the processor running, gradually add about half of the neutral oil in a thin stream to start emulsifying and thickening.

Add half of the lemon juice and continue processing.

Slowly drizzle in the remaining oil while the processor runs, then add the rest of the lemon juice. This alternating method helps the sauce emulsify and become thick and creamy, taking about 8 to 10 minutes in total.

Add sour cream and mayonnaise, processing until smooth. Taste and adjust the salt if necessary. Refrigerate until ready to use.

For the Spicy Sauce:

Olive oil - 2 tablespoons

Unsalted butter - 2 tablespoons

Hot sauce - 1 tablespoon

Tomato paste - 1 tablespoon

Pomegranate molasses - 1 teaspoon

Paprika - 1 teaspoon

Salt - a pinch

Mix olive oil, melted butter, hot sauce, tomato paste, pomegranate molasses, paprika, and a pinch of salt in a small bowl.

Whisk until smooth and well combined.

For Assembly:

Large flour tortillas or Middle Eastern flatbread

Garlic dressing

Hot sauce

Pickles, sliced into long strips

Cooked French fries

Pomegranate syrup

Warm the tortillas or Arabic flatbread.

Spread a generous amount of garlic sauce on the bread.

Add the crispy chicken shawarma, a handful of fries, and pickle strips.

Drizzle lightly with pomegranate molasses.

Wrap tightly like a shawarma.

Brush the outside of each wrapped shawarma with the spicy sauce.

Heat a skillet or grill pan over medium heat and lightly grease it with oil, butter, or ghee.

Place the shawarma seam-side down and toast for 2 to 3 minutes on each side, turning until the exterior is golden and slightly crispy.

Burger

Kheema - 1 lb.

Oil - 1 tbsp.

Garam Masala - 1 tsp

Garlic - 4 cloves, minced

Green Chili - 3, minced

Salt

Cheddar - 8 slices

Butter lettuce - 8 leaves

Tomato - 4, thin slices

Onion - 4, thin slices

Mayonnaise

Ketchup

Potato or Pretzel Buns - 4, split

In a large bowl, add the kheema and season with oil, garam masala, garlic, green chili, and required salt. Form the kheema into four 1/4 inch-thick burgers.

Heat a large nonstick griddle or cast-iron skillet over moderately high heat. Increase the heat to high and cook the patties until they are browned on the bottom, about 2 minutes. Flip, top with cheese, and cook until the bottom is browned and the cheese is melted, about 2 minutes.

Toast the hamburger buns cut side down on the griddle until golden brown, 1 to 2 minutes. Transfer to a platter.

Transfer the patties to the bottom buns and top with butter lettuce, tomato, and red onion. Spread mayonnaise and ketchup on the cut side of the top buns and serve.