Cooking with Almaz
Recipes &
Recipes &
Serving Ideas
Simple recipes and creative ways to serve our Lebanese frozen food, from quick weeknight meals to sharing platters that impress. Ready in minutes, full of authentic flavour.
Falafel Range
Traditional Falafel
Vegan
Gluten Free
Falafel Pitta with Hummus & Pickles
The classic, warm pitta, golden falafel, creamy hummus, fresh salad, and tangy pickles. On the table in 10 minutes.
Ingredients
- 8 Almaz Traditional Falafel (cooked from frozen)
- 2 pitta breads (use GF pitta to keep gluten free)
- 4 tbsp hummus
- Shredded iceberg lettuce
- 2 tomatoes, sliced
- Pickled chillies or gherkins
- Drizzle of tahini or hot sauce
Method
1
Deep fry falafel straight from frozen at 170°C for 5 minutes until golden. Do not defrost first.
2
Warm pitta breads in a toaster or dry pan for 1–2 minutes. Slice open to create a pocket.
3
Spread hummus generously inside each pitta.
4
Fill with lettuce, tomato, 4 falafel per pitta, pickles, and a drizzle of tahini. Serve immediately.
Vegan
High Protein
Falafel & Roasted Vegetable Grain Bowl
A nourishing bowl of quinoa, roasted veg, falafel, and lemon tahini dressing. Satisfying, colourful, and completely plant-based.
Ingredients
- 8 Almaz Traditional Falafel
- 150g quinoa or couscous, cooked
- 1 red pepper + 1 courgette, cubed and roasted
- Handful of spinach or rocket
- 2 tbsp tahini, juice of ½ lemon, 2 tbsp water (dressing)
- Pomegranate seeds (optional)
- Fresh parsley, chopped
Method
1
Roast peppers and courgette at 200°C for 20 minutes with a little olive oil.
2
Deep fry falafel straight from frozen at 170°C for 5 minutes until golden. Do not defrost first.
3
Mix tahini, lemon juice, and water to make a smooth dressing.
4
Build the bowl: quinoa base, roasted veg, spinach, falafel on top. Drizzle with dressing and scatter pomegranate and parsley.
Sharing
Vegan
Lebanese Mezze Board
An impressive sharing spread with falafel as the centrepiece, surround with hummus, tabbouleh, olives, flatbreads, and fresh veg for a crowd-pleasing feast.
Ingredients
- 16–20 Almaz Traditional Falafel
- 200g hummus
- 200g tabbouleh (store-bought or homemade)
- Kalamata olives, cucumber sticks, cherry tomatoes
- Warm flatbreads or pitta, torn into pieces
- Lemon wedges for squeezing
- Fresh mint and olive oil to finish
Method
1
Cook falafel from frozen until golden. Keep warm in a low oven (100°C) while prepping the board.
2
Arrange hummus, tabbouleh, and olives in small bowls or directly on a large board.
3
Pile the falafel in the centre. Add veg, bread, and lemon wedges around the edges.
4
Drizzle hummus with olive oil and scatter fresh mint. Serve immediately.
Falafel Range
Falafel Burger
Vegan
GF Option
Loaded Falafel Burger with Tahini Slaw
A fully loaded plant-based burger with crunchy tahini slaw, pickled red onion, and fresh tomato in a toasted brioche bun.
Ingredients
- 2 Almaz Falafel Burger patties
- 2 brioche buns (or vegan/GF alternative)
- 2 tbsp tahini + squeeze of lemon + 1 tsp water
- ½ red cabbage, finely shredded
- Pickled red onion, tomato slices, lettuce
- Optional: sliced jalapeños or hot sauce
Method
1
Cook falafel burger from frozen, deep fry 5–6 min or pan fry in a little oil 3–4 min per side.
2
Mix tahini, lemon juice, and water. Toss with shredded red cabbage to make the slaw.
3
Toast the buns in a dry pan cut-side down for 1 minute.
4
Build: bottom bun → tahini slaw → falafel patty → tomato → pickled red onion → lettuce → top bun. Serve with fries.
Vegan
Meal Prep
Falafel Burger Shawarma Wrap
Crumble the falafel burger into a warm flatbread with garlic sauce, fresh herbs, and salad for an easy, satisfying lunch wrap.
Ingredients
- 2 Almaz Falafel Burger patties
- 2 large flatbreads or tortilla wraps
- 3 tbsp garlic sauce or vegan mayonnaise
- Shredded lettuce, sliced cucumber, tomato
- Fresh parsley or mint, chopped
- Drizzle of chilli sauce or harissa
Method
1
Cook falafel burgers from frozen, then break into large chunks with a fork.
2
Warm flatbreads in a dry pan or microwave for 20 seconds.
3
Spread garlic sauce down the centre. Add lettuce, cucumber, and tomato.
4
Add falafel crumbles, fresh herbs, and chilli sauce. Wrap tightly and serve.
Vegan
Light
Warm Falafel Burger Salad with Pomegranate
Slice a warm falafel burger over a fresh salad of mixed leaves, roasted chickpeas, pomegranate, and a light lemon dressing for a restaurant-worthy plate.
Ingredients
- 2 Almaz Falafel Burger patties
- Mixed leaves (rocket, spinach, watercress)
- Pomegranate seeds
- Roasted chickpeas (optional)
- Lemon juice + olive oil + pinch of cumin (dressing)
- Fresh mint leaves, torn
Method
1
Cook falafel burgers from frozen and slice in half horizontally.
2
Whisk together lemon juice, olive oil, and a pinch of cumin for the dressing.
3
Toss leaves with dressing and spread across plates.
4
Top with sliced falafel burger, pomegranate seeds, roasted chickpeas, and mint. Serve immediately.
Kubbeh Range
Mince Beef Kubbeh
Halal
Beef Kubbeh with Garlic Yoghurt & Flatbread
The traditional way, crispy fried kubbeh dipped in cold garlic yoghurt, with warm flatbread to scoop it all up. Simple and utterly satisfying.
Ingredients
- 8 Almaz Mince Beef Kubbeh
- 200g natural yoghurt
- 1 garlic clove, minced
- Pinch of salt, drizzle of olive oil
- Fresh mint leaves (optional)
- 2 flatbreads, warmed
Method
1
Deep fry kubbeh from frozen at 170°C for 5 minutes until golden and crispy.
2
While kubbeh cooks, mix yoghurt with minced garlic and a pinch of salt. Drizzle with olive oil and top with mint.
3
Warm flatbreads and serve alongside the kubbeh and yoghurt dip. Eat immediately while the kubbeh is hot and crunchy.
HalalSharing
Kubbeh Sharing Platter with Mixed Dips
A generous spread of beef kubbeh, served with hummus, baba ganoush, and tabbouleh. Perfect for family dinners or entertaining guests.
Ingredients
- 16 Almaz Mince Beef Kubbeh
- 200g hummus
- 150g baba ganoush
- Tabbouleh (store-bought or homemade)
- Warm pitta breads, lemon wedges, olives
- Fresh parsley, olive oil to drizzle
Method
1
Deep fry kubbeh straight from frozen at 170°C for 5 minutes in batches. Keep warm in a low oven (100°C).
2
Arrange dips and tabbouleh in bowls on a large serving board.
3
Pile kubbeh in the centre, add bread, lemon, and olives around. Drizzle hummus with olive oil and parsley.
HalalFilling
Beef Kubbeh Rice Bowl with Spiced Tomato
Fried beef kubbeh served over herbed rice with a simple spiced tomato sauce, a hearty, flavourful bowl inspired by Lebanese home cooking.
Ingredients
- 8 Almaz Mince Beef Kubbeh
- 200g basmati rice, cooked with a pinch of cinnamon
- 1 can chopped tomatoes + 1 tsp cumin + pinch of chilli
- 1 onion, finely diced
- Fresh coriander
Method
1
Fry onion in a little oil for 5 min until soft. Add cumin, chilli, and tomatoes. Simmer 10 min.
2
Deep fry kubbeh from frozen until golden.
3
Serve rice in bowls, ladle tomato sauce over, place kubbeh on top. Scatter fresh coriander.
Kubbeh Range
Spicy Chicken Kubbeh
HalalSpicy
Spicy Chicken Kubbeh Wrap with Garlic Sauce
Crispy spicy chicken kubbeh in a warm flatbread with garlic sauce, pickled vegetables, and fresh herbs, bold flavours in every bite.
Ingredients
- 6 Almaz Spicy Chicken Kubbeh
- 2 large flatbreads or wraps
- 3 tbsp garlic sauce (toum) or garlic mayo
- Shredded lettuce, sliced tomato
- Pickled chillies or turnips
- Fresh parsley, squeeze of lemon
Method
1
Deep fry spicy chicken kubbeh from frozen at 170°C for 5 minutes.
2
Warm flatbreads. Spread generously with garlic sauce.
3
Add lettuce, tomato, and pickled veg. Place 3 kubbeh per wrap and finish with parsley and lemon.
4
Roll tightly and serve immediately.
HalalHigh Protein
Spicy Chicken Kubbeh Fattoush Bowl
Crispy kubbeh served over a vibrant fattoush salad with toasted pitta croutons, pomegranate molasses dressing, and fresh herbs.
Ingredients
- 8 Almaz Spicy Chicken Kubbeh
- Mixed salad leaves, cucumber, tomato, radish
- 1 pitta, torn into pieces and baked until crispy
- 1 tbsp pomegranate molasses + 2 tbsp olive oil + lemon (dressing)
- Sumac, fresh mint, pomegranate seeds
Method
1
Bake pitta pieces at 180°C for 8 min until crispy. Cook kubbeh from frozen.
2
Whisk pomegranate molasses, olive oil, and lemon for the dressing.
3
Toss salad vegetables with dressing and arrange in bowls.
4
Top with kubbeh, pitta croutons, pomegranate seeds, sumac, and mint.
HalalParty Food
Spicy Chicken Kubbeh Party Bites
Serve kubbeh on cocktail sticks with a cool yoghurt and cucumber dip, the perfect party canapé that disappears fast.
Ingredients
- 24 Almaz Spicy Chicken Kubbeh
- 300g natural yoghurt
- ½ cucumber, grated and squeezed dry
- 1 clove garlic, minced
- Fresh mint, lemon zest, salt
- Cocktail sticks for serving
Method
1
Cook kubbeh from frozen in batches. Keep warm in a low oven.
2
Mix yoghurt, cucumber, garlic, lemon zest, and mint. Season with salt. Chill until serving.
3
Arrange kubbeh on a platter with cocktail sticks and the dip alongside. Serve immediately.
Kitchen Know-How
Tips for the Best Results
Always Cook from Frozen
Don't thaw first, cooking from frozen keeps the shape intact and gives the best crispy exterior.
Don't Overcrowd the Pan
Cook in small batches to maintain oil temperature and ensure even browning all the way around.
Try the Air Fryer
190°C for 8–12 minutes (depending on product) gives excellent results with less oil. Flip halfway through.
Check the Temperature
Always ensure internal temperature reaches 75°C before serving. A probe thermometer is your best friend.
Kubbeh Range
Mixed Vegetable Kubbeh
VeganVegetarian
Mixed Veg Kubbeh with Tzatziki & Flatbread
Crispy veg kubbeh served with cool tzatziki and warm flatbread, a simple, satisfying vegan plate ready in minutes.
Ingredients
- 6 Almaz Mixed Vegetable Kubbeh
- 2 flatbreads or pitta
- 4 tbsp vegan tzatziki or cucumber yoghurt
- Handful of rocket or watercress
- Sliced tomato, red onion
- Squeeze of lemon, fresh mint
Method
1
Deep fry kubbeh straight from frozen, 5 minutes at 170°C until golden and crisp. Do not defrost first.
2
Warm flatbreads. Spread with tzatziki.
3
Layer with rocket, tomato and red onion. Add the kubbeh.
4
Finish with mint, a squeeze of lemon, and serve.
VeganSharing
Vegan Lebanese Mezze Platter
A sharing platter built around veg kubbeh and falafel, perfect for entertaining or adding a vegan option to any menu.
Ingredients
- 6 Almaz Mixed Vegetable Kubbeh
- 6 Almaz Traditional Falafel
- Hummus, baba ganoush, or muhammara
- Warm pitta, flatbread
- Olives, sliced cucumber, cherry tomatoes
- Fresh herbs, lemon wedges, chilli flakes
Method
1
Deep fry kubbeh and falafel straight from frozen at 170°C for 5 minutes until golden and crisp. Do not defrost first.
2
Arrange dips in small bowls on a large board or platter.
3
Add kubbeh, falafel, and fresh vegetables around the dips.
4
Finish with warm pitta, fresh herbs, and lemon wedges. Serve immediately.
Ready to Order?
Stock Almaz Foods in Your Business
All products available in retail and catering pack sizes. SALSA-certified, Halal-friendly, no preservatives. Get in touch to discuss wholesale pricing and samples.