From our kitchen

Recipes worth the bread.

Family recipes passed down through generations, perfected alongside the bread we've been baking since 1982. Designed for Cedars pita, but they'll work with whatever you've got.

20 min

Classic Hummus

Smooth, lemony, and perfect for scooping with warm pita.

Ingredients

·2 cups cooked chickpeas
·1/3 cup tahini
·2 tbsp lemon juice
·1 garlic clove
·Ice water
·Olive oil, paprika

Method

1.Blend chickpeas until rough.
2.Add tahini, lemon, garlic — blend smooth.
3.Stream in ice water until silky.
4.Plate, well of olive oil, dust paprika.

45 min + proof

Manakish Zaatar

The breakfast that built Lebanon. Use our saj for the real thing.

Ingredients

·1 round of saj or large pita
·3 tbsp zaatar spice mix
·3 tbsp olive oil
·Pinch of sea salt

Method

1.Whisk zaatar with olive oil into a loose paste.
2.Spread evenly over bread, leaving 1cm border.
3.Bake at 450°F for 6–8 minutes.
4.Eat folded, hot, with mint tea.

30 min + marinate

Chicken Shawarma

A bakery bestseller, scaled for your kitchen.

Ingredients

·1 lb chicken thigh
·Yogurt, garlic, cumin, paprika
·Cedars pita (large)
·Toum garlic sauce
·Pickles, tomato, parsley

Method

1.Marinate chicken overnight in spiced yogurt.
2.Sear hard in cast iron until charred edges.
3.Warm pita, layer toum, chicken, pickles.
4.Roll tight in parchment. Eat immediately.