Made fresh this morning.
And tomorrow.
And the next day.
While most people are still sleeping, our prep team is triple-washing potatoes, stacking and shaping shawarma cones by hand, and chopping fresh parsley for taboule.
Since 1990, we've been showing up early to put in the work, paying attention to the details, and making sure each dish lives up to our founder's motto:
If we wouldn't feed it to our family, we don't serve it.
Every bite is handcrafted with care. We take pride in serving fresh, delicious food made without shortcuts.
Our Shawarma is hand-stacked and hand-marinated in house every day.
We have been building shawarmas the way our founders have been doing since 1990. It starts with the chicken we source and the care that goes into ensuring each Mezza location has the same local chicken that we de-boned by hand and marinate in-house using our passed-down-through-generations spice blend.
Every morning we have our certified kitchen prep team member building the chicken shawarma spits by hand. Stacking quality Canadian chicken breast one after the other, sculpting the traditional shape as they go.
"The shawarma cone" ensures proper cooking and flavour distribution as the heat cooks the chicken to juicy perfection.
The work before our chicken shawarma lands on your plate, bowl, or wrap is what makes it taste so good.
At Mezza, we truly believe the care and effort shows through the flavours of our dishes and we take pride in preparing great quality food without using any shortcuts.
Our Souvlaki is hand-crafted and hand-marinated in house every day.
As Mezza grew, we built our own production centre so that we could keep making our family's beloved recipes in-house without outsourcing or compromising. We even built a dedicated meat room so that have full control of the process.
It starts with sourcing 100% premium Canadian chicken breasts, marinated overnight in our family's decades-old spice recipe. The prep team begins early in the morning, hand-stacking the breasts one-by-one on a spit, carefully using a chef's knife to trim and shape the perfect shawarma cone.
It starts with sourcing 100% premium Canadian chicken breasts, marinated overnight in our family's decades-old spice recipe. The prep team begins early in the morning, hand-stacking the breasts one-by-one on a spit, carefully using a chef's knife to trim and shape the perfect shawarma cone.
It starts with sourcing 100% premium Canadian chicken breasts, marinated overnight in our family's decades-old spice recipe. The prep team begins early in the morning, hand-stacking the breasts one-by-one on a spit, carefully using a chef's knife to trim and shape the perfect shawarma cone.
It starts with sourcing 100% premium Canadian chicken breasts, marinated overnight in our family's decades-old spice recipe. The prep team begins early in the morning, hand-stacking the breasts one-by-one on a spit, carefully using a chef's knife to trim and shape the perfect shawarma cone.
Mezza's Fresh-Cut Taboule
We have been crafting our Taboule the same way our founders did since 1990. It starts with the freshest bundle of parsley...
Every morning, our certified prep team hand-cuts every ingredient from scratch. We finely dice the tomatoes and onions, and hand-chop fresh parsley to the perfect size and texture. This hands-on precision ensures the ideal balance of crunch and flavor in every bite.
We made a slight adjustment to our taboule to make it more accessible, we swapped out the traditional wheat for quinoa – this allows more to enjoy a Lebanese classic salad.
Once prepped, we toss it in our signature house-made dressing that simply uses salt, pepper, lemon and oil.
The hand-cut work before the Taboule lands on your plate, bowl, or wrap is what makes it taste so vibrant. At Mezza, we believe the effort shows in the freshness of our food, and we take pride in doing things without taking shortcuts.
Our Souvlaki is hand-crafted and hand-marinated in house every day.
As Mezza grew, we built our own production centre so that we could keep making our family's beloved recipes in-house without outsourcing or compromising. We even built a dedicated meat room so that have full control of the process.
Now, 100% Canadian chicken is shipped directly from a local farm to our production kitchen, where our crew carefully hand-cubes and tosses them in our family's famous marinade. They're left to marinate overnight; this ensures every bite is packed with the perfect amount of tart juiciness to balance the deep, smoky flavours of the grill.
Each morning our prep team skewers fresh souvlaki by hand, carefully pushing the chicken pieces one at a time onto wooden skewers so they're ready for the grill.
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Our fries are washed, hand-punched and seasoned fresh every morning.
Some guests ask us what makes our fries different. The answer is simple: the same seasoning recipe our father created decades ago still goes on every order today.
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Chopped by hand. Fresh vegetables daily. Made in restaurant.
Our tabouli is made fresh every day using hand-chopped parsley and vegetables.
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