Introducing Plato’s Kitchen, Family Meal Delivery From Falasophy!
When Life Gives You Lemons, Preserve Them!
Plato’s Kitchen came about when Falasophy Owner Rashad, Chef Ghada and Chef Joe Youkhan sat in the restaurant and reminisced about their favorite comfort foods from their upbringings. They spoke about slow cooked meals prepared with intuition, tasting, testing, and the feeling to prepare something with love to share with others. They remembered grandmother’s batenjen mehchi, a stuffed eggplant dish and other comfort foods not normally found on restaurant menus. In the discussion, they became hungry for meals that truly feed the soul. The idea came to make dishes long preserved in the culinary repertoire of great cooks from their countries accessible to their guests for sharing at home with friends and family.
Like preserved lemons, this kind of cooking is older, wiser and full of flavor. Food is appreciated more and tastes better when it’s slow cooked and made with love.
The idea of coming home every day to a scratch-cooked meal sounds lovely, but who’s doing the cooking? Convenience foods are great, but when all you do to prepare dinner day in and day out is open a package, something important is lost. When you order Plato’s Kitchen, you treat your family to the kind of dishes made at home by mothers and grandmothers, and try as we might, we can’t quite duplicate the flavors we tasted all those years. Our chef-prepared meals are made to order for you and delivered fresh to your door to be eaten on the spot or stored in your fridge or freezer and warmed up for later.
We are convinced that taste is more than ingredients, it is also about Mediterranean hospitality and place. Plato’s Kitchen is meant to be shared at home with friends and family.
We offer humble yet glorious meals that combine the sophistication and subtleties of the culinary traditions of the Middle East and the Mediterranean. Family Meals that are bursting with fresh ingredients, delicious appetizers, rich tastes, vivid colors, and spices. A selection of main dishes like Moroccan Chicken Tagine and Greek Style Beef Short Ribs “Al Forno”, to be served with an array of side choices like Lebanese Style Rice with Noodles and Farro Tabouli. We suggest that you embellish your meal with pantry essentials like our house made Traditional Middle Eastern Pickles, Spicy Carrots, and yes, Preserved Lemons. And since all good meals should come with drink pairings, you can top your order with our refreshing red or white Sangria made with spices and fresh fruits.
Is there any other cuisine which makes such magic with old, salty fruits?
Order OnlineAn Arabic proverb says that “A man in a hurry is already dead.”
To enjoy the slow-simmered, savory, and sweet Tagine is a celebration of life!
Many associate the word tagine with a meal, but it actually refers to both the legendary North African stew and the cone-shaped pot that it’s cooked in. A tagine is a two-piece set with a round and shallow base topped by an elegant cone, tapering at its tallest point with a knob that also serves as a handle to check on what’s inside. Tagines are similar to Dutch ovens, used to slow-cook savory stews and vegetable dishes. By virtue of slow cooking at low temperatures, the steam rises up into the cone, condensates, and falls back into the dish, continuously basting the ingredients to cook meats and vegetables to buttery tenderness. The end result is an incredibly flavourful meal.
Some believe that the use of ceramics in Moroccan cooking is probably of Roman influence; as they were known for their portable ceramic ovens and likely brought that tradition to the Berbers, North Africa’s first inhabitants during their rule. Others date the tagine back to Harun al Rashid, a late 8th century ruler of the Islamic empire. Either way, the first appearance of recipes cooked tagine-style appeared in the 9th century in the publication The Thousand and One Nights.
The recipe for tagine has evolved through history with delicacies such as olives, dates, nuts and spices brought over by Arab and Ottoman invaders, and Moorish refugees from Andalusia. This savory stew is built using chicken or meat, poultry or fish cooked with vegetables and layered with aromatics, spices, and dried fruits. As the mixture cooks, a stew-like consistency develops, making a rich, flavorful sauce that is often scooped up with bread.
Gratitude never rushes.
Our slow cooking process infuses the meat with rich incredible flavors that awaken the palate as soon as you take a bite. You can order two classic tagines made rich with bright natural flavors and succulent tenderness for heat-and-serve at home. Our slow-braised Chicken is seasoned in a blend of saffron and ginger, with preserved lemons and olives that bring forth a bite. The bone-in Lamb Shank is bathed in Chermoula, accented with sweet freshness of figs and green apples. Serve these on a platter accompanied by Lemon Garlic Potatoes or individual plates atop a bed of Couscous with Roasted Vegetables.
Ready for the ultimate comfort food to enjoy with your family and friends?
To enjoy the slow-simmered, savory, and sweet Tagine is a celebration of life!
Many associate the word tagine with a meal, but it actually refers to both the legendary North African stew and the cone-shaped pot that it’s cooked in. A tagine is a two-piece set with a round and shallow base topped by an elegant cone, tapering at its tallest point with a knob that also serves as a handle to check on what’s inside. Tagines are similar to Dutch ovens, used to slow-cook savory stews and vegetable dishes. By virtue of slow cooking at low temperatures, the steam rises up into the cone, condensates, and falls back into the dish, continuously basting the ingredients to cook meats and vegetables to buttery tenderness. The end result is an incredibly flavourful meal.
Some believe that the use of ceramics in Moroccan cooking is probably of Roman influence; as they were known for their portable ceramic ovens and likely brought that tradition to the Berbers, North Africa’s first inhabitants during their rule. Others date the tagine back to Harun al Rashid, a late 8th century ruler of the Islamic empire. Either way, the first appearance of recipes cooked tagine-style appeared in the 9th century in the publication The Thousand and One Nights.
The recipe for tagine has evolved through history with delicacies such as olives, dates, nuts and spices brought over by Arab and Ottoman invaders, and Moorish refugees from Andalusia. This savory stew is built using chicken or meat, poultry or fish cooked with vegetables and layered with aromatics, spices, and dried fruits. As the mixture cooks, a stew-like consistency develops, making a rich, flavorful sauce that is often scooped up with bread.
Gratitude never rushes.
Our slow cooking process infuses the meat with rich incredible flavors that awaken the palate as soon as you take a bite. You can order two classic tagines made rich with bright natural flavors and succulent tenderness for heat-and-serve at home. Our slow-braised Chicken is seasoned in a blend of saffron and ginger, with preserved lemons and olives that bring forth a bite. The bone-in Lamb Shank is bathed in Chermoula, accented with sweet freshness of figs and green apples. Serve these on a platter accompanied by Lemon Garlic Potatoes or individual plates atop a bed of Couscous with Roasted Vegetables.
Ready to enjoy the ultimate comfort food with your family and friends?
Plato's Kitchen Menu