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Recipe by : chef ssentongo

— * This is a full MIDDLE EASTERN MIXED GRILL PLATTER — MASHAWI MUSHAKKAL.

The front plate has 4 main meats, and the background shows 5+ sides.

Here are full recipes for everything visible:

FRONT PLATE: The Grilled Meats

1. Lamb Chops — right side of front plate
Serves 4

8 lamb rib chops, frenched
3 tbsp olive oil
4 garlic cloves, minced
1 tbsp lemon juice
2 tsp dried oregano
1 tsp ground cumin
1 tsp salt, ½ tsp black pepper

Method: Marinate 1-4 hours. Grill high heat 3-4 min per side for medium-rare, 63°C. Rest 5 min. That char in photo = hot grill + don’t move early.

2. Shish Tawook — orange glazed chicken skewers
Serves 4

800g chicken breast, 4cm cubes
½ cup plain yogurt
3 tbsp lemon juice
3 garlic cloves, minced
2 tbsp tomato paste
2 tsp paprika
1 tsp ground cumin
1 tsp dried thyme
1 tsp salt, ½ tsp pepper
2 tbsp olive oil

Method: Marinate 4-12 hours. Thread on skewers. Grill 10-12 min total, turning, until charred and 74°C. Brush with oil + paprika mix last 1 min for that glossy orange look.

3. Kofta Kebabs — ground meat skewers, center
Serves 4

600g ground lamb or beef, 20% fat
1 small onion, grated + squeezed dry
¼ cup parsley, minced fine
3 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
1 tsp cinnamon
1 tsp salt, ½ tsp black pepper
½ tsp cayenne

Method: Mix all, don’t overwork. Chill 30 min. Form around flat metal skewers into 15cm logs. Grill medium-high 8-10 min, turning, until browned and 71°C. Squeeze gently while shaping so they grip skewers.

4. Chicken Tikka/Kebab — glazed piece behind kofta
Same marinade as Shish Tawook but use thigh pieces. Grill until dark char marks show.

BACKGROUND PLATES: The Sides

5. Lebanese Rice with Vermicelli — white rice, back right
Serves 6

2 cups basmati rice, rinsed
½ cup vermicelli, broken into 2cm pieces
3 tbsp butter or ghee
3½ cups water or chicken stock
1 tsp salt
¼ tsp cinnamon, optional

Method: Fry vermicelli in butter until golden brown. Add rice, toast 1 min. Add water + salt. Boil, then simmer covered 15 min. Rest 10 min. Fluff. Vermicelli gives nutty flavor + color contrast.

6. Sayadieh Rice — yellow rice, center back
Serves 6

2 cups basmati rice
3 tbsp olive oil
2 large onions, sliced thin
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
¼ tsp cinnamon
3½ cups fish or chicken stock
1 tsp salt

Method: Caramelize onions in oil 20 min until deep brown. This = the color. Add spices 30 sec. Add rice, toast 1 min. Add stock, simmer covered 15 min. Traditionally served with fish but works with grill.

7. Bulgur Pilaf — orange grain, center
Serves 6

2 cups coarse bulgur #3
3 tbsp olive oil
1 onion, diced
2 tbsp tomato paste
1 tsp paprika
½ tsp allspice
3½ cups water or stock
1 tsp salt

Method: Sauté onion 5 min. Add tomato paste + spices, cook 2 min. Add bulgur, toast 1 min. Add water, simmer covered 15 min. Rest 10 min. Tomato paste = orange color in photo.

8. Fattoush Salad — green salad, back left
Serves 6

2 pita breads, toasted + broken
3 tomatoes, diced
1 cucumber, diced
4 radishes, sliced
1 romaine heart, chopped
½ cup parsley, chopped
¼ cup mint, chopped
4 tbsp lemon juice
3 tbsp olive oil
1 garlic clove, minced
1 tsp sumac
Salt to taste

Method: Toss veg + herbs. Whisk dressing. Add pita last minute so it stays crisp. Sumac = tangy, purple-red spice.

9. Kibbeh — fried torpedo shapes, far left
Serves 6, makes 12
Shell:

1½ cups fine bulgur #1, soaked 30 min + drained
300g lean ground lamb or beef
1 onion, grated
1 tsp allspice
1 tsp salt, ½ tsp pepper

Filling:

250g ground lamb
1 onion, minced
¼ cup pine nuts, toasted
1 tsp allspice
½ tsp cinnamon
Salt + pepper

Method: Shell: Process bulgur + meat + onion + spices to paste. Filling: Fry lamb + onion + spices until dry. Add pine nuts. Shape shell into oval, stuff with 1 tbsp filling, seal into football shape. Deep fry 180°C for 4-5 min until dark brown.

How to Serve Like the Photo

Sizzle plate: Heat cast iron plate smoking hot. This gives the steam in photo.
Arrange: Lamb chops on side, kebabs center, chicken pieces around. Garnish parsley + green onion.
Sides: Serve all rice dishes + salad + kibbeh in separate bowls family-style.
Extras not shown but typical: Hummus, garlic toum, grilled tomatoes, pickles.

Timing for Full Spread

Day before: Marinate all meats. Make kibbeh + freeze.
3 hours before: Make rice dishes, keep warm.
1 hour before: Shape kofta, make salad dressing.
30 min before: Fire grill. Grill meats to order. Last 10 min: fry kibbeh, toast pita for fattoush.

Total active time: ∼3 hours. This is a feast meant for 6-8 people.

Key tip: The char + gloss on meats = high heat + don’t flip too much + brush with oil/pomegranate molasses in last minute.

Want a recipe for toum — that fluffy Lebanese garlic sauce — or hummus to complete the spread?

— * THIS IS A GREEK /MEDITERRANEAN MEZZE BOARD WITH GRILLED CHICKEN SHAWARMA-STYLE. That charred sliced chicken + hummus + feta + pita + olives = classic share platter. Serves 6-8 as a meal, 10-12 as appetizer.

Here’s the full breakdown for every component on the board:

1. Greek Grilled Chicken — front of board
Serves 6

Ingredients

1kg chicken breast or thighs, butterflied to 2cm thick
¼ cup olive oil
3 tbsp lemon juice + 1 tsp zest
5 garlic cloves, minced
2 tbsp Greek yogurt
2 tsp dried oregano
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt, ½ tsp black pepper
1 tsp sumac, optional for tang

Method

Marinate: Whisk all marinade ingredients. Coat chicken, marinate 2-24 hours. Yogurt = tenderizer.
Grill: High heat, 5-6 min per side until charred and 74°C inside. That dark crust in photo = high heat + don’t move for first 3 min.
Rest + slice: Rest 8 min. Slice thin on angle against grain. Garnish with chopped parsley + oregano like in photo.

2. Halloumi or Grilled Feta — cubed cheese on right
Ingredients

400g halloumi, cut into 2cm cubes
1 tbsp olive oil
1 tsp dried oregano
½ tsp chili flakes

Method: Pan-fry or grill 2 min per side until golden like in photo. Toss with oil + oregano + chili. Serve warm. If using feta: Crumble 300g feta, drizzle oil + oregano, don’t cook.

3. Classic Hummus — left bowl
Ingredients

1 can 400g chickpeas, drained, skins peeled for smoothest texture
⅓ cup tahini
¼ cup lemon juice
1 garlic clove
2 tbsp ice water
½ tsp cumin
¾ tsp salt
3 tbsp olive oil, + more for topping
Paprika + parsley to garnish

Method: Blend chickpeas + tahini + lemon + garlic 2 min. Add ice water while running until fluffy. Season. Swirl into bowl, drizzle oil + paprika.

4. Tzatziki — center bowl with feta crumbles
Ingredients

1 cup Greek yogurt, full-fat
½ cucumber, grated + squeezed VERY dry
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
1 tbsp fresh dill or mint
½ tsp salt
100g feta, crumbled on top

Method: Mix all except feta. Top with crumbled feta + oil like in photo.

5. Fresh Components — no cooking

Pita bread: 6-8 pitas, warmed + quartered. Brush with olive oil + za’atar and grill 1 min per side for color like in photo.
Cucumbers: 2 cucumbers, sliced 5mm thick
Cherry tomatoes: 2 cups, halved
Red onion: ½ red onion, diced fine
Kalamata olives: 1 cup
Mixed olives: ½ cup green olives
Lemon wedges: 2 lemons, cut into 6 wedges each
Grapes: 1 cup red grapes — sweet contrast in photo

Assembly Tips for Photo Look

Board: Use large round wood board, 45cm+.
Anchor: Place dips in small bowls first. Hummus left, tzatziki center, olives right.
Chicken: Fan sliced chicken along front edge. It’s the hero.
Cheese: Pile grilled halloumi cubes on right side.
Veg: Group by color — cucumber slices, then tomatoes, then onion. Makes it pop like in photo.
Bread: Fan pita around top edge.
Garnish: Scatter parsley over chicken. Drizzle olive oil over hummus. Lemon wedges in gaps.
Height: Pile ingredients, don’t spread flat. Overlap = abundance.

Make-Ahead Timeline

2 days before: Make hummus + tzatziki. Flavors improve.
1 day before: Marinate chicken.
Day of: Grill chicken + halloumi. Warm pita. Slice veg last 30 min so it stays crisp.
Assembly: 10 min right before serving.

Serving Notes

How to eat: Tear pita, load with chicken + hummus + veg. Or build mini wraps.
Extra dips: Add muhammara or baba ganoush if you want more.
Low-carb: Skip pita, add extra cucumber + romaine boats.
Substitutions:
- No halloumi? Use grilled tofu or mozzarella cubes.
- No tahini? Sub 2 tbsp peanut butter in hummus — different but works.
- Store-bought shortcuts: Good hummus + marinated olives save 1 hour.

Total time: 1 hour if making everything. 25 min active if using store-bought dips.

This is party food — colorful, interactive, feeds a crowd. The balance of charred chicken + creamy dips + briny olives + fresh veg is why it works.

Want a homemade pita recipe or za’atar blend to take it next level?

— * Got you — though quick heads up: the photo actually shows Minchet Abish Wot — spiced ground beef stew served next to injera.

Tibs Firfir is different: it’s tibs (cubed meat sauté) mixed with torn injera so the bread soaks up the sauce. It looks wetter and you’ll see pieces of injera in the stew itself.

Here’s the real Tibs Firfir recipe, plus how to make the dish.

Tibs Firfir — Spicy Beef + Torn Injera
Serves 4

Ingredients

For the Tibs

600g beef sirloin, lamb, or chicken thigh, cut into 2cm cubes
3 tbsp niter kibbeh — spiced butter. Sub: ghee or butter + ¼ tsp each fenugreek, cardamom
1 large red onion, sliced
3 garlic cloves, minced
1 tbsp fresh ginger, minced
2-3 tbsp berbere — for that red color + heat
1 tomato, chopped
2-3 green chilies, sliced
½ cup water or beef stock
1 tsp salt, ½ tsp black pepper

For the Firfir

4-5 pieces day-old injera, torn into 3-4cm pieces — fresh injera turns mushy
1 tbsp lemon juice
Extra niter kibbeh for drizzling

Method

Sear meat: Heat niter kibbeh in large skillet on high. Add beef cubes. Sear 3-4 min until browned but still pink inside. Remove meat.
Make sauce: Lower heat to medium. Add onion to same pan, cook 6-8 min until soft. Add garlic + ginger, cook 1 min. Stir in berbere, cook 1 min until dark red. Add tomato + chilies, cook 2 min.
Simmer: Return beef + juices. Add water. Simmer 8-10 min until beef is tender and sauce is thick but still loose. Should be saucier than the minchet in your photo.
Firfir it: Turn heat to low. Add torn injera pieces to hot tibs. Toss gently 1-2 min until injera soaks up sauce but still has texture. Don’t overmix or it goes to mush.
Finish: Lemon juice + salt to taste. Drizzle extra niter kibbeh. Serve immediately.

Texture: Should look like chunky, saucy beef with soft pieces of injera mixed through. Not dry like in your photo.

The Dish in Your Photo: Minchet Abish Wot
If you actually want what’s pictured — ground beef stew with injera on the side:

Ingredients

600g ground beef, 15-20% fat
3 large red onions, minced very fine
3 tbsp niter kibbeh + 2 tbsp oil
4 garlic cloves + 1 tbsp ginger, minced
3-4 tbsp berbere
1 tbsp tomato paste
1 tsp cardamom, ½ tsp fenugreek
½-1 cup water
Salt, sliced green chilies

Method

Cook onions in oil 25-30 min until dark brown paste. This = base.
Add niter kibbeh, garlic, ginger 1 min. Add berbere, tomato paste, spices. Fry 3 min.
Add ground beef. Cook 10 min until crumbly.
Add ½ cup water, simmer 15 min until thick and mounded like in photo.
Garnish with chilies + rosemary. Serve with rolled injera.

Key Differences

Minchet Abish — in photo Tibs Firfir — what you asked for
Ground beef Cubed beef/lamb
Dry, crumbly texture Wet, saucy with injera pieces mixed in
Injera served on side Day-old injera torn + tossed into stew
Served in bowl/mound Served as one mixed dish

Injera Recipe — for either dish

Quick 2-hour version

1½ cups teff flour
2 cups water
½ tsp instant yeast
½ tsp salt
1 tbsp vinegar

Whisk, sit 1-2 hours until bubbly. Cook ⅓ cup batter in non-stick pan medium heat. Swirl thin, cover 1-2 min until holes form. Don’t flip.

Traditional: Same mix, ferment 3-4 days, no yeast. More sour.

Where to Find Ingredients in Juba
Berbere, teff, niter kibbeh: Ethiopian/Eritrean shops in Hai Malakal or Konyo Konyo market. Day-old injera: Best for firfir — buy extra and let it sit 1 day.

No niter kibbeh? Make it: Melt 250g butter with 1 onion, 4 garlic cloves, 2 tbsp ginger, 1 tsp each fenugreek, cardamom, turmeric, 1 cinnamon stick. Simmer 45 min, strain.

Total time: 40 min for Tibs Firfir.

Want a recipe for Quanta Firfir — the version with dried beef — or Ayib fresh cheese to cool the heat?

HEALTHY MEALS