Delicious is meant to be shared.

Recipes for some of our favorite dishes to make at home. 

SOUPS

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​Baba's Avgolemono
Avgolemono is a traditional greek egg drop soup, and a signature soup at Baba's Kitchen.  This recipe came from my very first employee who taught me, a first-time restaurant owner, some of the basics on running a restaurant: from inventory management to confidence in the kitchen:
  •  4 qts water​
  • 3 medium chicken breasts
  • 3 medium sized carrots
  • 2 onions
  • 6 eggs
  • 1c. rice
  • 1 c. lemon juice (bottled)
  • 1 c. chopped spinach
  • S&P
Boil the chicken and vegetables on low heat for an hour, or until the chicken is extremely tender.  Strain out the stock and discard the carrots & onions.  Shred the chicken when cooled and set aside.  Boil the rice with the stock until overcooked and soft.  Set the aside.  Separate the egg whites from the yolks in two separate mixing bowls.  Whisk the whites until peaks start to appear, then beat in the yolks, THEN beat in the lemon juice.  Take one cup of the still-hot liquid stock and beat into the egg mix.  Take the egg/lemon/stock mix and beat THAT into the pot, slowly and being careful not to curdle the eggs.  Add the chopped spinach, and S&P to taste.

SALADS
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Quinoa Taboule
Taboule was a staple in our household growing up, and I vividly remember my mother watching me and my siblings picking parsley, making sure we removed every stem.  I was introduced to a really awesome kitchen tool called the mezzaluna ("half moon" in italian) to chop the parsley, which I use to this day.  One day, after being diagnosed with cancer and being put on a gluten-free diet, my mother tweaked our recipe to replace Bulgar Wheat with Quinoa.  It turned out to be not only lighter but even more flavorful!​
  • 2 bunches of parsley
  • 2 c. quinoa
  • 2 green onions (scallions)
  • 2 T finely chopped fresh mint
  • 1 c. diced tomatoes
  • 1/2 c. olive oil
  • 1/2 c. lemon juice
  • 2 tsp salt
  • 2 tsp pepper
Pick the parsley.  Thoroughly wash it two times, pat dry it and let it out overnight to air dry.  Chop fine.  Mix all the ingredients in a bowl, leaving the liquids for last.  Serve chilled.


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​ENTREES
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Chicken Piccata
  • Sauce:
    • ​2 c. water
    • 1 c. lemon juice
    • 1 tsp chicken stock (powdered)
Heat up frying pan.  Season flour with salt & pepper.  Dredge chicken strips, in flour, and brown on both sides.  Add sauce and 2 tsp capers.  Sautee until fully cooked.  Best served over rice.

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​Beef Kabob
  • 1 c 90/10
  • 1-1/2 cups Worchestire Sauce
  • 6 pepperocini, chopped
  • 1/3  cup ginger
  • ¼ cup lemon juice
  • 1/3 cup  sugar
  • 1/3 cup hot sauce
  • 1 cup tomato sauce
  • 3 Tbsp.  pureed garlic

Blend ingredients in a food processor and use as marinade for cubed lamb. Skewer lamb with portabella mushrooms, cherry tomatoes, and red onion.
Mediterranean Rice
  • 2 qts water
  • 1/4 c Granulated Garlic
  • 1/4 c Granulated Onion
  • 1/4 c tomato sauce
  • 3T salt
  • 3T black pepper
  • 1/2 c. orzo (pasta)
  • 1/2 qt long grain rice
  • 1 small can of chick peas
Boil water, adding spices and Tomato Sauce.  Separately, boil orzo completely immersed in Canola oil until golden brown.  Add the Orzo AND oil to the water.  Simmer as low as possible.  Add the rice, and cook until the rice has soaked up all the liquid.  Leave covered for 15 minutes before service.

​MEZZE

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Baba's Hummus
  • 1 small can of chick peas
  • 3 cloves garlic
  • 3T lemon juice
  • 3T chick pea juice
  • 1/4 c. tahini
  • 1T salt

Blend in food processor to desired consistency.

SAUCES

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Tahini
  • ​2 c. tahina (ground sesame seed liquid)
  • 2 c. lemon juice
  • 1 T garlic puree
  • 1 T finely chopped parsley
  • 2 tsp salt
Mix all ingredients, using a food processor until smooth.


​BREAKFAST

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​Ejji
​Ejji is a parsley-based cross between an omelette and a savory cake.  This was a staple for me growing up, and is still one of my favorite breakfast dishes to eat when I go visit my Mom up in Syracuse (as often as I make this, it will never be as good as Mom's!). It's light, simple, flavorful, and healthy! 
  • 3 eggs
  • 2 scallion stalks, chopped
  • 5 mint leaves, chopped
  • 1/4 c of chopped parsley
  • Salt & pepper to taste

Whisk ingredients together, cook as you would an omelette. Enjoy!