Ashikat Kitchen

 

Chef Saadiyah

Ashikat Kitchen offers savory dishes and delectable desserts from the Middle East with influences from Iranian, Iraqi, Jordanian and Syrian cuisines.

Saadiyah grew up in Iraq and Jordan and both cultures influence her cuisine. She learned how to cook with her parents in their family restaurant. Saadiyah hopes to expand her own business, Ashikat Kitchen, into a bakery and restaurant.

Her favorite part about cooking is seeing the look on peoples' faces as she watches them taste her culinary creations.

Ashikat Kitchen uses fresh ingredients and provides superior quality food through unique styles.

Call Spice Kitchen to Order:  (801) 328-1091

 

 

Spice To Go Menus:

Chef’s previous Spice To Go menus for Spice Kitchen’s weekly meal service with Thursday pick-up.

— December 20, 2018

Meat Entree (GF): Tender Oven-Baked Chicken marinated with a Garlic Lemon Spice Mix, served over Yellow Rice.

Vegan Entree (GF): Lentil Stew with Carrots, Onion, Bell Peppers, and Cilantro topped with Crunchy Fried Onions, served with Cabbage Leaf Dolmas.

Each entree comes with a green salad with lemon and olive oil dressing.

— September 27, 2018

Meat Entree (GF): Braised beef in a spiced tomato sauce, served with green bean, lentils, and rice.

Vegan Entree (GF): Green bean and chickpea stew in a spiced tomato sauce, served over lentils and rice.

Each entree comes with a fresh cabbage salad with carrots and radishes, tossed in a lemon garlic dressing.

*Both entrees can be made Gluten Free without vermicelli noodles, and tabbouleh salad made without bulgar wheat.

— July 5, 2018

Meat Entree*: Spiced beef biryani with carrots, potatoes, onions, green peas, and vermicelli noodles topped with raisons, almonds, and parsley.

Vegan Entree*: Vegetable biryani with carrots, potatoes, green peas, and vermicelli noodles topped with roasted cauliflower and garbanzo beans.

Each entree comes with a side of tabbouleh salad with tomato, lettuce, green onions, mint, parsley, and a lemon and olive oil dressing.

*Both entrees can be made Gluten Free without vermicelli noodles, and tabbouleh salad made without bulgar wheat.

— March 15, 2018

Meat Entree (GF): Hearty Beef & Spinach Stew with Tomatoes, Lemon, and Garlic served over White Rice.

Vegan Entree (GF): Lentil Stew with carrots, celery, onion, potatoes, garlic, and red pepper flakes.

Each entree comes with soft potato and green pea fatayer.*
*Gluten Free side is green salad with lemon garlic dressing.

— November 16, 2017

Meat Entree: Biryani Chicken with Peas, Carrots, Potatoes, Onion, Garlic, and Vermicelli Noodles.

Vegetarian Entree: Stuffed Zucchini and Potato with Rice, Red Onion, Tomatoes, Celery, Onions, Mint, Dill, & Garlic.

Each Entree is served with Arabic bread and a Yoghurt Cucumber Salad with Mint Lemon Dressing.

— August 17, 2017

Meat (GF): Beef and White Bean Stew, served over White Rice.

Vegetarian: Yellow Lentils served with Mixed Vegetables (potatoes, carrots, tomatoes, and crispy onions) and spinach mozzarella fatayer.*

*For vegan option, fatayer will be made without cheese. Unfortunately we cannot make a gluten free veg option.

Each entree is served with a fresh green salad and lemon garlic dressing.

— May 4, 2017

Meat (GF): Beef and White Bean Stew, served over White Rice.

Vegetarian: Yellow Lentils served with Mixed Vegetables (potatoes, carrots, tomatoes, and crispy onions) and spinach mozzarella fatayer.*

*For vegan option, fatayer will be made without cheese. Unfortunately we cannot make a gluten free veg option.

Each entree is served with a fresh green salad and lemon garlic dressing.