Discover Dory's Mediterranean Goods Delicious Flavors

Ingredients

Yield: 4 to 6 servings 

• 2 pounds boneless, skinless chicken thighs
• 1 large red onion, peeled and quartered
• 2 tablespoons chopped fresh parsley
• Teta's Foods Shawarma marinade (sold at Dory's)

Preparation:

1. Add Teta's Food Shawarma Marinade to the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
2. When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
3. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)
4. Scatter the parsley over the top and serve with tomatoes, wild pickles (sold at Dory's), Lebanese pita  (sold at Dory's), Garlic sauce (sold at Dory's), and French fries if desired. 

Ingredients

Yield: 4 to 6 servings

• 2 pounds Flank steak (cut into strips)
• Teta's Food Shawarma marinade ( Sold at Dory's)
• Teta's Food Tahini Dressing (sold at Dory's)

Preparation:

1. Add steak strips to the bowl, sliced onions, and toss to fully coat the beef with the marinade. Let it sit in the fridge for 1-2 hours
2. When ready to cook, transfer to a bottom-heavy saucepan and cook until beef is cooked through, about 8-10 minutes
3. Assemble the beef shawarma with Lebanese pita, tahini sauce and vegetables of choice (Tomatoes, onions, Parsley, Pickles).

Ingredients:

Yield: 4 to 6 servings

•  2 pounds boneless skinless chicken breast cut into large chunks 
• Teta's Food Chicken Tawouk marinade (sold at Dory's)
• 1/2 cup Lebanese Yoghurt (sold at Dory's) optional

Preparation:

Method 1 - Grilled

1. Place the chicken cubes in the same bowl and coat the chicken in the marinade. Cover, and let rest/marinate in the fridge for at least 4 hours.
2. Thread the chicken on skewers right before grilling. Add one wedge of onions to each skewer, if desired.
3. Grill on medium heat for 5-8 minutes per side.
4. Serve with Lebanese pita bread (sold at Dory's), Coleslaw and garlic sauce (sold at Dory's), and French fries, if desired.

Method 2 - in the oven

1. Place the chicken cubes in the same bowl and coat the chicken in the marinade. Cover, and let rest/marinate in the fridge for at least 4 hours.
2. Preheat the oven to 400 degrees F (200 degrees C).
3. Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven, 30 minutes.
4. Serve with Lebanese pita bread (sold at Dory's), Coleslaw and garlic sauce (sold at Dory's), and French fries, if desired.

Ingredients

Yield: 4 to 6 servings 

• 4 to 5 Portabella mushroom caps, just over a pound, cleaned and sliced into ½-inch thick slices.
• 1 large red onion, halved and thinly sliced.
• Teta Foods Shawarma Marinade (Sold at Dory's)
•  2 to 3 pitas bread, cut in half to make pita pockets (4 to 6 pita pockets)
• Sliced Tomatoes and Onions
• Teta Foods Tahini Dressing (sold at Dory's)

Preparation:

1. If serving with veggies, prepare the fixings before you cook the mushrooms.
2. Thoroughly clean the portobello mushroom caps, then slice them into ½-inch slices and add to a large mixing bowl. Add the red onion to the bowl. Season generously with the Shawarma marinade.
3. Heat a little bit of extra virgin olive oil in a cast-iron griddle or large skillet over medium-high heat until shimmering. Add the mushrooms and red onion. Leave the mushrooms alone to sizzle for 2 minutes, undisturbed, then you can begin to toss them around.
4. Toss the mushrooms around again, The mushrooms and onions should be cooked down and charred well (about 5 to 7 minutes in total).
5. To serve, divide the sautéed mushrooms and onions into pita pockets and top with the mushroom shawarma in pita pockets or wraps (it helps to warm up the pitas so you can easily open them to use as pockets). Add tahini sauce and fresh veggies. Once warmed, cut the pita in half. Spoon a little tahini sauce into the pita pocket. Add vegan shawarma, some veggies, and another drizzle of tahini sauce. Once your sandwich is assembled, enjoy immediately.

Ingredients

Yield: 4 to 6 servings

• 1whole chicken, cut into pieces
• 1large onion, chopped
• 112-ounce jar of Mina Moroccan chicken tagine cooking sauce
• ½Mina preserved lemon, thinly sliced
• 4ounces Mina pitted green or purple Beldi olives, whole
• Couscous, rice, or another grain, for serving

1. Heat oven to 425 degrees Fahrenheit. Arrange the chopped onions in a large casserole or baking dish, followed by the chicken. Evenly pour tagine sauce over both. Scatter the preserved lemons and olives on  top, cover, and cook for 45 minutes.  
2. Remove cover and continue cooking for 15 minutes, until chicken is golden and cooked through.
3. Serve with a side of couscous, rice, or a grain of your choice. Enjoy!
   Follow the same method for the stovetop, using a cast-iron pan or Dutch oven and cooking on low heat for 45 minutes.

• 116-ounce jar of Mina shakshuka sauce
• 4large eggs
• Crusty bread, for serving
• Toppings (optional): fresh parsley or cilantro, crumbled feta, and cubed or sliced avocado
• Salt and pepper, to taste

1. Pour shakshuka sauce in a pan over medium heat and bring to a simmer.  
2. Once sauce is simmering, crack eggs on top. Cook uncovered for 1 minute, then cover and continue to cook  for 2 to 3 minutes, or until the egg whites are just set and the yolks are still partially runny. Season with salt and freshly cracked pepper.  
3. Garnish with fresh parsley or cilantro, crumbled feta, and avocado, and serve immediately with crusty  bread. Enjoy! 

• 1head cauliflower, with leaves
• ¼cup tahini
• ¼cup Mina spicy or mild harissa
• ¼cup Mina extra-virgin olive oil
• Sea salt, to taste

• Step 1
  Heat oven to 500 degrees Fahrenheit (550, if possible). Bring 16 cups of salted water to boil in a large  pot over high heat. Submerge the cauliflower in the water, placing a heatproof plate on top to keep the cauliflower from floating. Boil for 15 minutes or until cauliflower is fork-tender. 
• Step 2
  While cauliflower is cooking, mix tahini, harissa, and salt and pepper in a small bowl.
• Step 3
  Using two spoons or a strainer, gently lift the cauliflower from the water and let drain. Place cauliflower on a baking sheet and let rest until dry (or pat dry with paper towels). Drizzle olive oil over cauliflower (use a brush for a more even application), followed by a generous sprinkle of sea salt. 
• Step 4
  Bake in oven until dark brown, about 25 to 30 minutes. Remove from oven and finish with a little more olive oil. 
• Step 5
  Serve hot with tahini-harissa dipping sauce. Enjoy!

Ingredients

Yield: 4 to 6 servings 

For wings:

• 3 pounds chicken wings or drumettes
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 tablespoon baking powder
• Mina or Zwita Harissa Sauce
• Butter (not margarine)
• 1/4 cup scallions, sliced thin

 For Yogurt Dipping Sauce:

• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 cup Greek yogurt
• 1/4 cup fresh parsley, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Method:

1. Preheat oven to 450 degrees.
2. Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
3. In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture.
4. Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
5. Arrange chicken on the cookie sheet, at least an inch apart.
6. Bake for 30-35 minutes, turning once after about 20 minutes.
7. While the chicken is cooking, make the sauce. Add about a 1/2 cup of the harissa sauce and a stick of butter to a small saucepan. Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add more harissa.
8. Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat.
9. Whisk together all ingredients for yogurt dipping sauce in medium bowl until well combined. Top wings with scallions and serve with yogurt dipping sauce, celery, and carrots.

Ingredients: 

  Yields: 12  

• 1/4 cup lukewarm water (110°F-115°F)
• 2 teaspoons (one package) active dry yeast
• 1 teaspoon honey
• 10-15 strands Casablanca Market Pure Moroccan Saffron
• 5 1/4 cups all-purpose flour, plus more for rolling out dough
• 1 1/2 cups lukewarm milk (scalded then cooled to room temperature)
• 1/2 cup sugar
• 1/2 cup shortening
• 2 large eggs
• 1/2 teaspoon cinnamon
• 1 teaspoon kosher salt
• El Koura Olive Oil, for coating air fryer 
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Method: 

1. In a small bowl, mix water, yeast, honey and saffron together until combined. Let rest until foamy, about 8-10 minutes.
2. In a stand mixer fitted with a dough hook attachment, add yeast mixture, flour, milk, sugar, shortening, eggs, cinnamon and salt. Mix on medium speed until completely incorporated and dough is smooth, about 2-5 minutes. Turn dough out onto a lightly floured surface and knead, adding more flour as needed, until very smooth, about 5-10 minutes. Transfer dough to a large, lightly oiled bowl. Cover with plastic wrap and let proof until doubled in size, about 1 hour. 
3. Uncover and gently punch the dough down to release any large air bubbles. Fold edges of the dough into the center to form a ball. Roll out on a lightly floured surface into a 1/2-inch thick circle. Using a 3- or 4-inch cookie cutter, cut dough into circles. Using a 1-inch cookie cutter, cut the center out of each circle to form a donut shape. Transfer donuts to a parchment paper-lined baking sheet and cover with plastic wrap. Let proof until doubled in size, about 40 minutes.
4. Coat air fryer basket with olive oil and preheat to 320°F. Working in batches, arrange two to three donuts in air fryer and cook until golden brown, about 8-10 minutes. Repeat with remaining donuts.
5. Meanwhile, in a medium bowl combine powdered sugar, milk and vanilla to create a thick glaze. Dip warm donuts into glaze and transfer to a wire rack to let cool. Serve and enjoy.