Every May 4th, my family celebrates the day we landed in the U.S.—what I like to call Shami Immigration Day. Regardless of where I’ve lived in the U.S., Chico, Denver, or Manhattan Beach, I’ve always celebrated by cooking our families favorite recipes for friends around us, and celebrating the incredible journey my parents and sister embarked on to become Americans.

Now that I’m back in San Francisco, and close to all my family, we were able to host at my parents house which was truly special, and everyone participated and cooked something special. Some were Egyptian classics, some borrowed from across the Levant and Mediterranean, and all were served with love—and a side of garlic dip.

2025 is my year of deeper connection. I’ve made it my mission to host a dinner party each month, and this one felt especially personal. A way to say thank you to the country that welcomed us, and to the community we’ve built here since.

🍽️ The Full Menu

This dinner was all about mezze and memory, featuring some of our most beloved dishes:

⭐ Roz bil Shareya – Egyptian rice with toasted vermicelli, buttery and nostalgic
⭐ Shish Kabobs – Grilled, marinated beef skewers—tender with just a little char
⭐ Shish Taouk – Juicy chicken kabobs, bursting with flavor
⭐ Tomatoes with EVOO & Cumin – A humble dip that packs a punch
⭐ Homemade Labneh with Olive Oil Drizzle – Protein packed and extra salty
⭐ Mana’eesh with Za’atar – Baked pita with our homemade spice blend
⭐ Persian Cucumbers – Crunchy and refreshing, served sliced
⭐ Tomatoes with Feta & Oregano & Salt – Juicy, salty, and summery
⭐ Cucumbers with Feta & Mint – Cool, crisp, and a total crowd-pleaser
⭐ Toumeya – My dreamy, garlicky dip—not to be confused with Egypt’s beloved falafel (ta’meya)
⭐ Pierre’s Fattoush Salad – Bright, crunchy, lemony, and a little addictive
⭐ Chocolate-Covered Dates – A simple, sweet little luxury
⭐ Baklava – Layers of flaky pastry, pistachios, and syrupy goodness
⭐ Nonna’s Namoura – Syrup-soaked phyllo filled with a rose-flavored mahalabeya pudding, from my grandmother’s recipe book

It was a feast in every sense—flavorful, full-hearted, and rooted in heritage.

🍋 Hosting Tips: Mezze-Style Magic

Thinking of planning a spring dinner party of your own? Here’s what I’ve learned:

Build your menu around dishes that hold meaning. Every plate tells a story.
Start with mezze. It sets a relaxed, communal tone—and gives you time to finish grilling.
Balance hearty mains with crisp, cold sides. Especially when it’s warm out.
Prep what you can the day before. Toumeya, baklava, even your salad dressing—it’ll all taste better the next day.

📸 A Few Favorite Moments

💫 The Takeaway

This wasn’t just a dinner party. It was a celebration of arrival, of resilience, and of the joy that’s found in feeding people you love.

Sharing this food is my way of honoring where we come from and how far we’ve come. I hope it inspires you to gather your people, tell your stories, and cook from the heart.

With love and a good slice… of baklava.
Stephanie

📬 Let’s Stay Connected

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