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Meerz Kitchen

Exploring different cuisines through our halal kitchen
Menu in the works
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IG: Meer

02/21/2026

Herb Butter Roast Chicken!

It came out much more soft but could’ve been juicier, however that’s just on the time and temp.

This recipe is for those that don’t want to do a long marinade but still want the flavors and tenderness.

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12/23/2025

Beef bourginon!

A center piece dish for any holiday, this rich and deep stew came out perfectly considering this was my first attempt.

I would add less pomegranate juice and more water since the dish did come out a little too sour at the end. The honey and flour really helped tone it down.

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12/08/2025

Coleslaw with vinaigrette!

I usually make this as a side to have a tangy and crunchy side to balance out a heavy meal.

This is also a good alternative if you don’t want to have a leafy salad and is easy to bring together!

Ingredients for vinaigrette:
- Olive oil : honey : apple cider vinegar (4:1:1 ratio)
Example (1 cup olive oil : 1/4 cup honey: 1/4 cup vinegar)
- Mustard (1 teaspoon)
- garlic (1-2 cloves)
- salt and pepper to taste

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10/03/2024

Recent haul from .supermarket !

I’ve been wanting to go to this Uzbeki market for years after hearing about their wide range of products and unique hot and cold food options.

They had a plov section in the back with a guy who served up fresh plates. I got mine with beef sausage. I also picked up cold salads, fried fish, and a bunch of baked goods such as samsa . Each with great amount of freshness and flavor.

In terms of grocery you have a wide range of smoked halal meats and cuts of halal meat from the butcher. Packaged products varied from jams, pickles, canned stews, and snacks from the Central Asian / Caucus Region.

I would definitely be coming back to buy meats if I’m making a special dish or to snack on some plov again!

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07/18/2024

In Cape Cod there was no shortage of reasonably priced and fresh seafood. There was also a budding international food scene consisting of Latin American, Portuguese, and Jamaican backgrounds. Local and specialty food spots were also a gem.

Considering we could mainly eat seafood and vegetarian diet we frequented a lot of Chinese restaurants. What I liked about these restaurants was the late 90s style of Chinese dining. From the menu, to the cutlery, and the tea served before the meal you felt like you were in a different era of dining preserved only in smaller communities. Also it was a life saver for those that wanted to eat out late as most businesses closed early for our standards.

Last but not least, we most enjoy the breakfast scene when traveling outside of NYC. The NYC metro area cannot compete with the small town breakfast joints and their local ingredients. We had some of the freshest and unique foods, example being the Crab Cake Benedict.

12/26/2023

DanDan Noodles!
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A dish originating from the Szechuan province of China, it compromises of a spicy meat sauce served over noodles. Traditionally it is served dry but other variations add some soup as well.

I combined the two methods by adding chicken broth to the ground meat and then thickening it with corn starch to create a sauce that coats the noodles. Originally, the meat used is ground pork but we substituted it with ground chicken thigh and breast to try to match the fatiness and texture.

The key flavours are cornerstones of Szechuan cooking such as chili oil, Szechuan peppercorns, and pickled vegetables. We added sesame paste and other aromatic flavors to compensate for the lack of chili oil.

The final product did not contain the spice profile we were aiming for but we still achieved an amazing noodle dish. Paired it with some boiled Yu Chou.

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11/08/2023

Musakhan!
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Considered the national dish of Palestine, Musakhan is also enjoyed in other parts of the Levant.

The ingredients which give this dish its unique flavors are Lebanese 7 spice powder and sumac. The roast chicken is rubbed with atleast a dozen spices, baked, and traditionally served on top of Taboon bread. The bread is also lathered with caramelized onions, which get their dark color from the spice blend.

Instead of Taboon bread I used naan. The result is a very fragrant dish pulling its flavors from the tangy sumac and the aromatic 7 spice.

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06/27/2023

Had to end the Isaacs Culinary Program with a dish that reflected my interests and effort!

1. I like Persian food
2. I love lamb
3. Had a bottle of saffron sitting at home

And that is how this dish of braised lamb shanks paired with cranberry pilaf and roasted vegetables was put together!

- Braised lamb shanks were slow cooked for hours in an array of spices with a base of tomatoes, carrots, aromatics and chicken stock.

- cranberry rice pilaf had saffron stained rice topped with a cranberry, cashew, and onion mixture cooked down with sumac and sugar.

- roasted veggies were eggplant, carrots, and cauliflower.

For dessert I made a saffron and rose water ice cream atop a bed of toasted walnuts. Topped with a tart pomegranate sauce and fresh mint.

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05/19/2023

Thai Style Trout!
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The sight of a whole fish maybe off-putting to some but we take it as a sign of freshness and authenticity.

The fresh trout was seasoned with ingredients from a private dinner, which also served this dish as part of their course. The fish is stuffed with lemon slices and galangal. Then a paste of leek and makrut leaves is lathered on along with a paste made from fermented soybean and rice vinegar.

Bake in oven for 20-25 minutes on 350 and you’re all done! Garnish with perilla leaves and lime zest.

The delicate flavor of the fish pairs well with the aromatic ingredients used.

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04/26/2023

Shredded Chicken Spring Rolls!
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These fragrant and crispy rolls are a staple on our Ramadan table. Since childhood our mother has been making these spring rolls and now we have learned the recipe to continue the tradition. Ofcourse we made some additions to the recipe as our pantry and palette expanded. Now we present to you the final product!

Thigh meat is cooked beforehand and shredded before being added to freshly grated carrot and shredded cabbage. Season to taste, fold within wrappers, and fry to a crisp. We like to enjoy ours with a Thai chili garlic sauce.

Video will be up soon.

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03/28/2023

Quick Chicken Pho!
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An easier alternative to the traditional beef version. The recipe requires you to toast spices and char aromatics before throwing everything in a pot to simmer for under an hour.

The rich broth is paired well with fresh cilantro and spring onion, we added fish balls as well. Add lime, chili oil, or sambal to spice up to your liking!

Video will be up soon!

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02/22/2023

Chicken soup dumplings!
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We used beef marrow bones to elevate the flavour of the chicken dumplings. The bone broth is used to make the hearty soup while the marrow is mixed into the dumpling filling. The result is a rich and refreshing bowl of soup dumplings.

We paired it with a spicy and sour sauce made of chilli oil, black vinegar, spring onions, ginger, and soy sauce. Add directly to the soup and use it as a dipping sauce!

Video will be up soon!

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