Delicious is meant to be shared.
Recipes for some of our favorite dishes to make at home.
SOUPS

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:
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
SALADS

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!
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
ENTREES

Chicken Piccata
- Sauce:
- 2 c. water
- 1 c. lemon juice
- 1 tsp chicken stock (powdered)

Beef Kabob
Blend ingredients in a food processor and use as marinade for cubed lamb. Skewer lamb with portabella mushrooms, cherry tomatoes, and red onion.
- 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
MEZZE

Baba's Hummus
Blend in food processor to desired consistency.
- 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

Tahini
- 2 c. tahina (ground sesame seed liquid)
- 2 c. lemon juice
- 1 T garlic puree
- 1 T finely chopped parsley
- 2 tsp salt
BREAKFAST

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