Her Recipe.
Your Kitchen.
Tonight.
Generations of Lebanese grandmothers, packed into insulated boxes and dropped at your door — with a card telling you exactly whose recipe you're making.
Kits delivered this week
Each Kit,
a Portrait.
Scroll slowly. Read the stories. By the time you reach the bottom, you'll know exactly whose kitchen you want to be in tonight.
Serves 4
Waraʼ Enab bil Zeit
per kit
Teta Nadia
Deir el Ahmar, Bekaa Valley
“You squeeze it angry, you taste it angry.”
Hand-rolled grape leaves stuffed with short-grain rice, tomato, parsley, and a whisper of allspice. Braised low and slow in olive oil and lemon until the vine softens into silk.
What's inside
Serves 3–4
Shish Barak
per kit
Teta Samira
Beit ed-Dine, Mount Lebanon
“That sound,”
Miniature lamb dumplings folded like tortellini, simmered in a tangy yogurt sauce with sautéed garlic and dried mint. Finished with a drizzle of hot clarified butter.
What's inside
Serves 4–5
Kibbeh Labanieh
per kit
Teta Hana
Zghorta, North Lebanon
“You cannot rush kibbeh,”
Cracked wheat and lamb shells stuffed with spiced meat and pine nuts, poached in a silky yogurt broth thickened with egg. Served with vermicelli rice.
What's inside
Hand-stretched dough
Nothing pre-made. Nothing frozen.
Spices ground fresh
Sourced weekly from Sahadi's, Brooklyn.
Packed with intention
Every box tells you whose hands made this.
“We don't ship meal kits. We ship someone's grandmother's Sunday.”
— Mezze Kitchen, Beirut & Brooklyn
From Their Table
to Yours.
Kits ordered
12
Recipes learned
8
“The card said it was Teta Nadia's grape leaves from Deir el Ahmar. I was crying by the second roll. My mom hasn't made these since we moved in '98.”
Layla Khoury
Second-gen Lebanese
Dinner parties
4
Friends converted
11
“We made the shish barak for eight people on a Saturday. Three guests asked for the recipe. We told them it was a 70-year-old secret from a village in Mount Lebanon. That's worth every penny.”
Marcus & Priya Chen
Dinner party regulars
Boxes this year
24
Recipes in rotation
6
“I've eaten at every Lebanese restaurant in Chicago. Nothing comes close to what arrives in these boxes. The sourcing is serious. The kibbeh labanieh was the best I've had outside of Zghorta.”
Omar Saleh
Chef & food writer
Subscriber since
Oct '25
New cuisines tried
1 (this counts)
“I'd never cooked Lebanese food before. The instructions were so clear — and the little story card made me feel like I was doing something that mattered. I subscribed after my first box.”
Sofia Martinez
Adventurous home cook
How It Works
Browse the gallery
New kits drop every Tuesday. Each one comes with a grandmother's name, her village, and the story behind the recipe. Browse slowly — that's the point.
Add kits to your box
Each kit has its own "Add to Box" button. Mix and match — a grape leaf kit for Friday, a kibbeh for Sunday. The cart bar at the bottom tracks your total in real time.
Receive your mezze
Everything arrives chilled and labeled. A folded story card inside tells you whose recipe you're making. The ingredients are prepped — you just cook.
Cook, eat, remember
You made something real. Something with a name behind it. Subscribe for 15% off and have a new teta's recipe waiting for you every single week.
15% off weekly boxes
New teta, new recipe, every week. Skip or cancel anytime — no guilt, no drama.
Start My Weekly BoxEverything You
Want to Know
Before you commit to making someone's grandmother's grape leaves, you deserve honest answers.
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