Zaater & Zayton

 
Zaater-and-Zayton---Logo-600x400px--72ppi-Hi.jpg
 From left to right, Chefs Kaltum, Haymar, Michaela, Najati and Mayada at International Rescue Committee-SLC Breaking Bread 2017 benefit celebration after serving over 250 appetizers, entrees and desserts. All chefs are entrepreneurs of Spice Kitchen Incubator. Photo: Brent Uberty/BW Productions

From left to right, Chefs Kaltum, Haymar, Michaela, Najati and Mayada at International Rescue Committee-SLC Breaking Bread 2017 benefit celebration after serving over 250 appetizers, entrees and desserts. All chefs are entrepreneurs of Spice Kitchen Incubator.
Photo: Brent Uberty/BW Productions

Chefs Suha and Mayada

A reflection of two cultures, Zaater & Zayton is a full-service catering company offering a unique blend of traditional Middle Eastern Cuisines and American fusion. Sister Chefs Suha and Mayada started Zaater & Zayton as part of Spice Kitchen Incubator.

Originally from Iraq, Suha and Mayada wish to create a company that represents their Middle Eastern background and their new homes in the United States. 

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.

— August 16, 2018

Meat Entree: Chicken Shish Taouk (GF) – Marinated Chicken Grilled to perfection, served with Vegetable Rice with Peas, Carrots, Green and Red Bell Peppers, and Potatoes.

Vegan Entree: Subzi Spinach Stew (GF) – Tomatoes, Onions, and Chickpeas simmered with Iraqi Spice Mix, Parsley, and Cilantro, served over White Rice.

Each dish comes with a Cabbage Salad (vegan, GF) with Yellow Bell Peppers, Green Onions, Cilantro, Parsley, Sesame Seed, and Almonds with an Orange Tangerine Dressing.

— April 19, 2018

Meat Entree: Kushary – Layers of Rice, Lentils, Garbanzo Beans, and Elbow Pasta & Spaghetti Noodles, topped with Crispy Onions and Tomato Garlic Sauce, served with Iraqi spiced Grilled Chicken.

Vegetarian Entree: Kushary – Layers of Rice, Lentils, Garbanzo Beans, and Elbow Pasta & Spaghetti Noodles, topped with Crispy Onions and Tomato Garlic Sauce, served with Falafel.

Each entree comes with fattoosh salad with tomato, cucumber, onion, and radish, topped with crispy pita chips, and drizzled with sumac dressing.

— January 18, 2018

Meat Entree*: Meatball Stew with Peas, Potatoes, Tomato Sauce and White Rice.
(*Meat entree can be made GF. Please indicate on your order.)

Vegan Entree (GF): Vegetable Curry with Coconut Milk, Potatoes, Peas, and Carrots.

Each Entree comes with a cabbage salad with red and yellow peppers, green onion, almonds, parsley, cilantro, garlic, sesame seeds, and orange vinaigrette.

— September 21, 2017

Meat Option: Beef burger with baked potato fries on the side.*
*Burgers can be made Gluten Free and vegan.
*Burgers can also be prepared with cheese.

Vegan Option: Veggie burger (black beans, lentils, and vegetables) with baked potato fries on the side.

Each entree is served with a garbanzo salad (lettuce, tomato, cucumber, parsley, and onion) and apple cider vinegar, lemon, and garlic dressing.

— May 25, 2017

Meat Option: Beef burger with baked potato fries on the side.*
*Burgers can be made Gluten Free and vegan.
*Burgers can also be prepared with cheese.

Vegan Option: Veggie burger (black beans, lentils, and vegetables) with baked potato fries on the side.

Each entree is served with a garbanzo salad (lettuce, tomato, cucumber, parsley, and onion) and apple cider vinegar, lemon, and garlic dressing.

— April 6, 2017

Meat Option: Beef burger with baked potato fries on the side.*
*Burgers can be made Gluten Free and vegan.
*Burgers can also be prepared with cheese.

Vegan Option: Veggie burger (black beans, lentils, and vegetables) with baked potato fries on the side.

Each entree is served with a garbanzo salad (lettuce, tomato, cucumber, parsley, and onion) and apple cider vinegar, lemon, and garlic dressing.