COMPETENCY BUFFET NO 22

NORTH AFRICAN CUISINE

Secrets and Delicacies of North African Cuisine

Hors d’oeuvres

Kefta: Lamb, Cumin and Sumac Brochette

Tuna Brik
Assorted Marinated Olives

Soup

Tunisian Ramadan Soup

served with traditional Moroccan Bread

Salads

Beet, Coriander & Toasted Pine Nut

Carrot, Golden Raisin & Orange-Flower Water
Constantine Salad: Grilled Red Pepper & Roasted Tomato
Orange, Black Olive, Radish and Rosewater

Entrées

Moroccan Flavour Omelette a la minute

Cold Poached Salmon en Bellevue
Tajine of Chicken with Preserved Lemons & Green Olives
B’stilla: Poultry, Almonds & Cinnamon in Phyllo
Harrisa Roasted Leg of Lamb au Jus

Desserts served with traditional mint tea

Almond Serpentine
Date Ice Cream
Fresh Fruit Salad
Gazelle’s Horns
Marzipan Dates
 Table of Contents

Hors d’œuvres....................................................................................................................................... 7
Lamb Kefta......................................................................................................................................... 7
Tuna and Egg Brik.............................................................................................................................. 8
Soup & Bread........................................................................................................................................ 9
Tunisian Ramadam Lamb Soup......................................................................................................... 9
Moroccan Traditional Bread............................................................................................................. 10
Salads................................................................................................................................................. 11
Beet Salad........................................................................................................................................ 11
Constantinoise Salad (H'Miss).......................................................................................................12
Grated Carrot Salad......................................................................................................................... 13
Orange, Radish, Black Olive and Rosewater Salad..........................................................................14
Watercress Salad with White Cheese..............................................................................................15
Main Courses...................................................................................................................................... 16
Animated Station: Moroccan Flavours Omelette..............................................................................16
Cold Poached Salmon en Bellevue..................................................................................................17
Tajine of Chicken with Preserved Lemon and Green Olives.............................................................19
Couscous with Raisins..................................................................................................................... 20
B'stilla............................................................................................................................................... 21
Roasted Leg of Lamb North African Style.........................................................................................23
Lamb jus........................................................................................................................................... 24
Vegetable Jardinière........................................................................................................................ 25
Green Beans à la Française............................................................................................................. 25
Desserts.............................................................................................................................................. 26
Accordion Pastry "Mhâncha"............................................................................................................ 26
Date Ice Cream................................................................................................................................ 27
Fresh Fruit Salad.............................................................................................................................. 28
Gazelle's Horns................................................................................................................................ 29
Stuffed Dates.................................................................................................................................... 30
Mint Tea........................................................................................................................................... 31
Decorative Ice Bowls........................................................................................................................ 32

(07-06-11)
 Hors d’œuvres
Lamb Kefta
Yield: 56 units

56 Bamboo skewers

Mixture
1.6 kg Lamb, minced
525 g Lamb fat, minced from the deboning of lamb shoulder for the soup
3 Eggs
45 mL + 5 mL Paprika
15 mL Cumin, powdered
2.5 mL Cinnamon, powdered
2.5 mL Red pepper flakes
175 mL Mint leaves, chopped
350 mL Coriander, leaves and sprigs, chopped
650 gr Spanish onion, grated, drained
100 mL Canola oil
100 mL Water, cold
20 ml Salt
10 ml Pepper from pepper mill

Topping
SQ Sumac
SQ Flat parsley, chopped

Garnish
2 Limes, cut in saw tooth
18 Cherry tomatoes cut in saw tooth

Method:
1. Soak skewers in water & let sit for three hours at room temperature. Mix all ingredients together.
Knead 5 minutes. Cook a small patty and adjust seasoning before shaping them all. Chill for 2
hours.

2. Portion mixture into 56 balls of EXACTLY 50 g. Form each ball into a sausage & form around a
wooden skewer. Refrigerate overnight. Cook over a medium high heat for few minutes on each
side on a griddle.

3. Display in half-moon arrangement and decorate with lime and cherry tomatoes. Sprinkle grilled
kefta with sumac and chopped parsley.

Tools Equipment Service Utensils

Tuna and Egg Brik
Yield: 48

Stuffing
30 Green onions, white and light green parts, émincé
150 g Butter
1.6 kg Tuna solid, strained
125 mL Flat parsley, chopped
150 mL Capers, drained, coarsely chopped
SQ Pepper from pepper mill

Brik
48 sheets Phylo dough
4 dz Quail eggs
4L Canola oil for deep frying

Garnish
8 Lemons, cut in 8 wedges, pitted
SQ Flat parsley sprigs with leaves on

Method:
Stuffing
1. Sweat green onion in butter 5 minutes. Add tuna, parsley, capers and pepper. Sweat 2 more
minutes. Chill in refrigerator.

Brik make-up
2. Lay one sheet of brick dough on a surface. Cut in two. Fold each piece of dough in two to form
strips.

3. Place 15mL of the tuna mixture at the bottom corner of each strip of filo dough. Shape the mixture
into a nest. Break a quail egg in center of the mixture.

4. Quickly fold the bottom corner over at 45° angle to form a triangle. Continue folding the triangle.
Transfer to a parchment paper-lined baking sheet.

5. Preheat 4 inches oil in rondeau to 330°F. Fry brik in oil until golden on each side and until the egg
yolks are almost cooked. Transfer to paper towels. Hold in a warm oven 225° F (110° C).

6. Serve with lemon and parsley.

Tools Equipment Service Utensils

 Soup & Bread
Tunisian Ramadam Lamb Soup
Yield: 5 L

Soup
1.35 kg Lamb shoulder, deboned, cut in 2 cm cubes
20 g Salt
7 g Black pepper from peppermill
20 g Cumin powder
75 mL Olive oil
60 mL Tomato paste
5 L Water

Vegetables EP first addition

1 Green Kohlrabi, finely chopped
4 Leeks, minced
500 g Carrots, macédoine
450 g Celery, macédoine
500 g Potatoes cut in 2.5 cm dice

Vegetables second addition

175 g Frozen green peas
125 mL Flat parsley, chopped
1 bunch Fresh coriander, chopped

Pasta
100 g Mini macaroni, cooked al dente, drained, refreshed

Garnish
125 mL Lime juice, freshly squeezed (about 5)
6 Limes cut in 4 wedges

Method
1. Debone lamb and set the bones aside for the lamb jus.
2. Cut in cubes. Mix lamb cubes with salt, pepper and cumin. Heat oil and sauté the cubes in
small batches until golden.
3. Transfer to a large pot. Add tomato paste and water. Bring to a boil and simmer until meat is
just tender, at least 1 hour.
4. Add first batch of vegetables, bring back to a boil and simmer 10 minutes.
5. Add second batch of vegetables, bring to a boil and simmer 10 minutes.
6. Add pre-cooked pasta and lime juice, then bring to a full boil.
7. Season and serve with lime wedges.

Tools Equipment Service Utensils

Moroccan Traditional Bread
Yield: 4 loaves
Starter
15 g Active dry yeast
10 mL Sugar
30 mL AP Flour
135 mL Warm water at 48°C

350 mL Water
400 g (approx) AP Flour
60 mL Yellow cornmeal, fina
Method:
1. Combine yeast, sugar and first quantity of flour together in Kitchen Aid bowl.
2. Add first quantity of water and mix well. Stir; let sit until frothy.
3. Add second quantity of water and cornmeal. Add enough flour to form a smooth and pliable dough.
Knead 10 minutes with the hook attachment. The mixture will be very sticky.
4. Transfer to a large plastic bread bin and cover. Refrigerate overnight.

Bread
875 g AP Flour
30 mL Salt
125 mL Yellow cornmeal, fina
350 mL to 450 mL Water at 48°C

Topping
40 mL Aniseeds

Method:
1. Preheat the proofer.
2. Sift flour, salt and cornmeal into a large mixer bowl and add starter prepared previous day.
3. Use the hook attachment of a large mixer, at low speed, start adding the water. Add enough water
to form a smooth and pliable dough.
4. Knead 7 minutes at medium-low speed. Transfer dough to a clean surface.
5. Divide dough in four equal pieces. Shape into 4 balls using a little flour. Place the 4 balls onto two
baking sheets lined with parchment paper. Flour lightly on the surface (add 20ml aniseeds) and
flatten gently into 12 cm disks.
6. Let rise in a proofer, until fully raised about 1 ½ to 2 hours until more than double in bulk. Preheat
oven to 400 °F (200 °C).
7. Prick each loaf in five places with the tines of a fork. Brush lightly with water and sprinkle with
anise seeds (with the remained 20ml).
8. Double the baking sheet and bake in the center of the oven until golden and crispy, about 50
minutes. Transfer onto a rack 5 minutes and transfer each of the loaves to a plastic bag for 10
minutes then remove from the bags and reserve for service.

Tools Equipment Service Utensils

 Salads
Beet Salad
Yield: 20 portions

Salad
15 Beets, medium size with leaves
½ Red onion, thinly sliced on slicer
50 g Pine nuts, toasted
¼ bunch Coriander, chopped

Dressing
60 mL Canola oil
30 mL Cider vinegar
7.5 mL Honey
2.5 mL Paprika
SQ Black pepper from pepper mill
SQ Salt

Topping
¼ bunch Mint, fresh

Garnish
8 Leaves carved from carrots, approximately 3 carrots
8 Leaves carved from cucumbers, approximately 1 cucumber

Method:
1. Cook beets in a large quantity of cold water and add (150 mL per 5 L) vinegar. Bring to a full boil,
reduce heat and simmer until cooked, about 1 hour. Cool in cold water and peel.

2. Combine ingredients for dressing and mix. Adjust seasonings.

3. Cut the beets into baton shapes.

4. Place the beets onto one large service plate, garnish with onion all around, sprinkle with nuts and
coriander. Decorate with carrot and cucumber leaves.

5. Drizzle with dressing at the last moment.

6. Decorate with mint sprigs.

Tools Equipment Service utensils

Constantinoise Salad (H'Miss)
Yield: 2 torpedos
6 kg Red pepper
24 Tomatoes, medium size
250 mL Olive oil
SQ Salt
SQ Pepper from pepper mill

Garnish

½ bunch Chive, émincé

Method:

1. Place peppers on baking sheet in one layer. Cook at 230°C until blackened. Turn with tongs while
roasting. You could grill them too if you prefer.

2. Transfer to a paper bag. Close and leave for 15 minutes.

3. Skin peppers and remove any seeds. Cut in strips 1 cm wide.

4. Cut tomatoes in halves and mark on grill (or portable grill). Cook in a pre-heated oven at 350°F
(180 °C) for about 10 minutes until soft but still firm. Cut tomato halves in quarter.

5. Arrange grilled vegetables on 2 large torpedos. Sprinkle with olive oil.

6. Season. Sprinkle with chives.

Tools Equipment Service Utensils

Source: Ma cuisine algérienne BOUBERAZI Karimène page 16

Grated Carrot Salad
Yield: 30 portions

Salad
1.5 kg Carrot, peeled, grated
3 Oranges, juiced
12 Lemons, juiced
200 g Golden raisins
5 mL Salt
15 mL Icing sugar
7ml Orange flower water

Decoration
36 Small eggs, hard-boiled, halved
10 sprigs Flat parsley
3 Lemons, cut into long ribbons

Method:
1. Combine all ingredients for salad. Toss and chill.

2. Arrange on a round platter in a pyramid shape.

3. Decorate with flat parsley, lemon ribbons. Circle with hard-boiled eggs.

Tools Equipment Service Utensils

Orange, Radish, Black Olive and Rosewater Salad
Yield: 20 portions

200 g Olives, black dried-cured

2 dz Oranges, peeled, sliced thin with slicer
1 bunch Pink radishes, sliced paper thin with Chinese madoline
3 bunches Pink radish carved into flowers (approximately 14 flowers)
24 Green onions, cut into ferns
SQ Rosewater (very little)
SQ Olive oil
SQ Black pepper from pepper mill

Method:
1. Pit the olives without breaking them.

2. Arrange the oranges on two service plates. Top with sliced radishes and black olives.

3. Sprinkle with a mix of rose water and olive oil. Sprinkle with black pepper from pepper mill.

4. Decorate each plate with 7 radish flowers and 12 green onion ferns.

Tools Equipment Service Utensils

 Main Courses

Animated Station: Moroccan Flavours Omelette

36 Egg
700 mL Water
2 tsp Salt
500 g Clarified butter
1 kg Merguez sausage (casing removed)
400 g Tomato (diced)
1 kg Haloumni cheese
.5 bunch Fresh Mint
.5 bunch Fresh Cilantro

Method:
1. Remove sausage meat from the casing and sauté until cooked through. Reserve.
2. Cook the diced tomato ‘étuvée’. Reserve
3. Crack and portion two eggs per liter container. (18 portions)

4. Chiffonnade mint and gently slice cilantro. Reserve separately.

5. Grate or cube Haloumi cheese. Reserve.

6. During mise en place, reserve and refrigerate all ingredients separately in 1 liter containers.

7. On service day, transfer ingredients to decorative bowls. Place bowls on ice in an attractive and
functional arrangement.
8. Make omelettes ‘a la minute’ according to the customer’s request.

All ingredients must be pre-cooked for the animated station (see your instructor )
Cold Poached Salmon en Bellevue
Yield : 2 salmons

Court Bouillon

Yield: 8 L

8L Water
500 ml White wine Vinegar
500 g Onions, sliced
250 g Celery, sliced
250 g Carrots, sliced
120 g Salt

1 Sachet for court bouillon:

4 ml Black Peppercorns, crushed

2 Bay leaf
2 ml Thyme
24 Parsley Stems

Method:

1. Combine all ingredients; bring to a boil.

2. Reduce heat and simmer for 30 minutes.

3. Strain and cool. Store refrigerated.

Aspic

2L fish fumet
150 g powder gelatin

Salmon

2 Salmon 5-6lb (2.25-2.7 kg)

 Garnish
2 English Cucumber
18 Radishes
3 bunches Scallions
.5 bunch Flat Parsley
6 Tomatoes (to make roses)
30 g Rose Petals
100 g Apricots (dried)
2 Lemon

Method:

1. Prepare the court bouillon. Place one whole salmon in the fish poacher. Fill with court bouillon and
place in the oven at 350°F. Cook until the internal temperature reaches 170°F (77°C). Remove sal-
mon from the poacher; refrigerate until well chilled before proceeding with the decorating. Fillet
one salmon. Skin, trim & remove pin bones. Cut the fillets into small portions; poach in an ad-
equate quantity of court bouillon. Refrigerate until needed.

2. Make fish aspic: Prepare aspic using fish fumet. Sprinkle gelatin on the fumet. Whisk to incorpor-
ate. Place over a bain-marie and heat until the gelatin is completely dissolved. Avoid over-whisk-
ing. Chill, stirring, until ready to use

3. Decorating the whole salmon: Lay the fish presentation side up on a cooling rack on a baking
sheet. Dip slices of cucumber in the aspic and place on the fillet to imitate scales. Coat with a final
layer of aspic. Refrigerate.

4. Decorating individual portions: Decorate each portion with aspic coated elements. Coat with a fi-
nal layer of aspic.

5. Decorating the serving surface: Place a large oval serving platter/mirror/wooden cutting board on
a trolley and coat the bottom with a layer of aspic while in the walk-in. Let set. Use vegetables and
fruits dipped in aspic to design a border. Coat with a final layer of aspic. Refrigerate.

6. Transfer the decorated salmon to the platter/mirror/wooden cutting board and incorporate the indi-
vidual portions as indicated in your platter sketches.

Tools Equipment Service Utensils

Tajine of Chicken with Preserved Lemon and Green Olives
Yield: 24 portions

Rub
1 Spanish onion, coarsely chopped
10 cloves Garlic, finely chopped
7.5 mL Powdered saffron
7.5 mL Paprika
30 mL Salt
10 mL Black pepper from pepper mill

Tajine
5 Chickens 1.2 kg cut in 8
200 g Butter
8 Preserved lemons, skin only, discard the flesh, cut in julienne and blanched
10 Tomatoes, skinned, seeded, cut in 6 wedges
4L Chicken stock
400 g Green olives, pitted but still whole and blanched

Topping
100 mL Flat parsley, chopped
100 mL Coriander leaves, coarsely chopped

Method:
1. Combine all ingredients of rub. Season chicken, rubbing mixture well into all sides of
chicken pieces. Add 500 mL of cold water to chicken and refrigerate overnight.

2. Melt butter and olive oil in two large non-stick sauté pans and sauté chicken pieces until
golden. Transfer the chicken pieces into two hotel pans. Preheat oven to 350°F (180°C).

3. Deglaze sauté pan with part of the chicken stock and pour over chicken. Add lemon peel
and tomato wedges and the rest of chicken stock.

4. Bring to a full boil, cover with aluminium foil and cook at 350 °F (180 °C) until fork tender,
about 40 minutes. Decant the meat and keep in a warm oven. Reduce cooking liquids
with olives until half the original volume. Taste & adjust seasoning. Pour sauce over hot
chicken and top with fresh herbs.

Tools Equipment Service Utensils

Couscous with Raisins
Yield: 12 portions

1½ L Medium couscous
20 mL Salt
1½ L Water
100 g Golden raisins
75 g Butter, melted

Method:
1. Mix couscous and salt together.

2. Bring water, butter and golden raisins to a full boil.

3. Pour over the couscous mix. Cover with aluminum foil and let stand for 5 minutes.

4. Add butter and mix well.

Tools Equipment Service Utensils

B'stilla
Yield: 1-18" b'stilla

Chermoula
375 mL Spanish, onion finely chopped
6 cloves Garlic, finely chopped
7.5 mL Saffron, pistils, chopped
7.5 mL Ginger, powdered
9 sprigs Flat parsley, chopped
9 sprigs Coriander, chopped
7.5 mL Black pepper from pepper mill
10 mL Salt
125 mL Olive oil

Chicken mixture
3 kg Chicken legs
170 g Butter
75 mL Icing sugar

Sugar and almond mixture

680 g Almonds ground
125 mL Icing sugar
75 mL Orange-flower water
10 mL Cinnamon, powdered

Egg mixture
6 Eggs, hard-boiled, shelled, chopped

Butter and orange-flower water sauc:

125 mL Butter, melted, cooled
75 mL Orange-flower water
Topping
SQ Icing sugar
SQ Cinnamon powdered

Method:
1. Combine all ingredients for the chermoula and pour over chicken legs. Rub in well. Cryovac and
marinate 2 hours or overnight.
2. Transfer the chicken with chermoula to a large pot. Add butter and icing sugar (add water to cover
chicken by 1 cm).
3. Bring to a boil, cover and simmer for about 60 minutes or until the flesh detaches from the bones.
4. Transfer the chicken legs to a container and debone. Discard bones and skin.
5. Reduce cooking liquids to 750 mL. Cool and mix with cooked chicken. Taste and adjust
seasonings. Refrigerate.
6. Combine ingredients for butter and orange-flower sauce.
7. Combine all ingredients of sugar-almond mixture and reserve.
8. Prepare chopped hard-boiled eggs and reserve.

B’stilla page 1 of 2
Mise en place for assembly B’stilla page 2 of 2

1 recipe Butter and orange-flower water sauce

1 recipe Sugar almond mixture
6 Eggs, hard-boiled and chopped
75 mL Butter, melted
2 boxes Filo dough
125 mL Icing sugar
7.5 mL Cinnamon, powdered
13 Egg yolks
30 mL Water
30 mL Canola oil

Topping
SQ Icing sugar
SQ Cinnamon

Method for assembly:

1. Brush the bottom and sides of a 45cm round cake pan with melted butter.
2. Place a filo sheet in the center, and then place 5 more sheets in overlapping circles over the edges of the
central sheet like the petals of a flower. Each sheet should overhang the edges of the pan.
3. Repeat with 6 more sheets of dough.
4. Sprinkle half the sugar-almond mixture and spread evenly leaving a 1cm space all around the edge of the
pan.
5. Place 2 sheets of filo dough over this mixture.
6. Sprinkle ⅔ of the butter and orange-flower water sauce over filo sheets
7. Cover with two more filo sheets.
8. Sprinkle with 60 mL of icing sugar.
9. Arrange all the cold chicken mixture on the pastry leaving a 1 cm space all around the edge of the pan.
10. Sprinkle with 7.5 mL of cinnamon.
11. Add hard-boiled egg and top with two more filo sheets.
12. Sprinkle with the remaining almond mixture.
13. Sprinkle with remaining butter and orange-flower water sauce and top with 60 mL of icing sugar.
14. Turn up the overlapping sides of the filo sheets sealing them together with a little egg yolk
15. Add two filo sheets and cover the b'stilla with 5 more sheets.
16. Repeat with 6 more sheets.
17. Fold filo leaves neatly under the edges and towards the centre of the pie.
18. Brush the top and sides with canola oil and then with beaten egg yolk and water to form a glaze.
19. Bake at 375°F (190°C) in the centre of the oven for about 40 minutes or until golden.
20. Run a metal spatula to loosen the b'stilla from the sides of pan and place a cooking sheet over top of pie.
21. Carefully invert the pie. Brush with melted butter and continue baking until golden brown.
22. Remove from oven and slide onto a large serving dish.
23. Remove excess fat from the pie with paper towels and dust the top with icing sugar and cinnamon in a lattice
pattern.

Tools Equipment Service Utensils

Roasted Leg of Lamb North African Style
Yield 16 portions

2 Legs of lamb, approximately 2.5 - 2.7 kg each

10 cloves Garlic, peeled, halved
8 stems Flat parsley

Spread
200 g Butter at room temperature
20 mL Harissa sauce
60 mL Cumin seeds
60 mL Coriander seeds, crushed in pepper mill

Accompaniment at service
300 g Harissa sauce

MEP day:
1. Debone legs of lamb keeping the shank bone to help carve it. Keep the bones for the jus.
2. Mix spread ingredients together. Spread the inside of each roast with one third of the spread
mixture. Tie.
3. Use a paring knife to make small incisions in the legs of lamb and stuff with garlic and parsley
leaves.

Service day:
1. Preheat oven to 275°F (140°C).
2. Roast legs of lamb in the center of oven about 20 minutes per 500g.
3. Roast until internal temperature is 55°C. Remove from the oven.
4. Cooking will continue for 20 minutes while the lamb rests covered with foil.
5. Serve with jus and with Harissa sauce on the side.

Tools Equipment Service Utensils

Lamb jus
Yield: 1½ L

3 kg Lamb bones from the legs and shoulder (for the soup)
4½ L Brown stock, degreased
150 g Onion, large mirepoix
125 g Celery, large mirepoix
125 g Carrot, large mirepoix
6 cloves Garlic, halved
1 Bouquet garni (no thyme)

Method:
1. Brown the lamb bones in a 425 ˚F (210˚C) oven.

2. Transfer the bones to the top of the stove. Add the mirepoix and sauté until brown. Degrease and
add stock with the garlic and BG. Bring to a full boil and then simmer for 40 minutes. (Do not let it
boil or the jus will be emulsified.)

3. Strain the jus into a saucepan and discard the vegetables, bones and BG.

4. Degrease the jus, taste and season. Reduce more if needed. Keep hot.

Tools Equipment Service Utensils

Vegetable Jardinière
Yield 20 portions

3 kg Turnip, jardinière
1 ½ kg Carrot, jardinière
SQ Lemon juice
SQ Olive oil
SQ Kosher salt
SQ chopped parsley

Method:
1. Cook the vegetables in salted boiling water.

2. Transfer to a ½ hotel pan and serve.

3. Season with lemon juice, olive oil, salt & chopped parsley.

Tools Equipment Service Utensils

Green Beans à la Française

Yield: 2kg

2 kg Green beans, cut lengthwise

1 Red bell pepper, brunoise
65 g Butter
SQ Salt
SQ Black pepper from pepper mill

Method
1. Blanch green beans in large quantity of boiling salted water.
2. Drain and transfer to a bowl with cold water and ice cubes.
3. Drain and reserve.
4. Sweat red pepper in butter for 3 minutes, reserve.
5. Reheat green beans in boiling water, drain and mix with cooked red pepper.
6. Taste & season.

Tools Equipment Service Utensils

 Desserts
Accordion Pastry "Mhâncha"
Yield: 21 portions

Filling
265 g Almonds, shelled, whole, peeled
90 g Pistachios, shelled, whole, peeled
20 g Unsalted butter, melted
3.75 mL Powdered cinnamon
55 g Sugar
15 mL Orange-flower water

Pastry
1.5 boxes Filo dough
450 g Unsalted butter, clarified at room temperature (430 g when clarified)

Syrup
250 mL Honey
45 mL Water
15 mL Lemon juice, freshly squeezed
7.5 mL Rose water

Method:

1. Chop almonds and pistachios in a food processor separately until finely chopped. Transfer to
a SS bowl and mix.
2. Add first quantity of melted butter, cinnamon, sugar and orange-flower water to the chopped
nuts. Mix well with a wooden spoon. Refrigerate.
3. Unwrap filo and protect between two sheets of parchment paper and two damp clean cloths.
4. Lay one sheet of filo dough flat on top of a clean surface with the long side facing you. Brush
the top sheet with the second quantity of butter, cover with a second sheet and butter again.
Scatter with 125 mL of teh chopped nuts mixture leaving a 1cm border around edges. Fold
the front edge of the dough over 2.5 cm.
5. Lay a 38 cm long dowel (1 cm diameter) along the top of the fold. Then roll up the pastry
around the dowel in a long cylinder. Using both ends, gently push ends together pleating the
pastry accordion-style until the pastry roll is about 25 cm long. Slide pastry off dowel onto a
parchment-lined baking sheet. Shape in a long serpentine.
6. Repeat process using the remaining ingredients, and continue to shape the pastry in a long
round serpentine.
7. Pre-heat oven to 350°F (180°C) and place rack in the top part of the oven.
8. Bake at 350°F (180°C) until golden, about 30-40 minutes.
9. Meanwhile, prepare syrup: Combine honey and water and boil 4 minutes. Remove from heat
and add lemon juice and rosewater. Stir and set aside.
10. Remove serpentine from oven and pour the hot syrup over the hot serpentine. Let cool at
room temperature overnight.
11. Carefully transfer to a large round service plate using the parchment paper to carry it.

Tools Equipment Service Utensils

Date Ice Cream
Yield: 3 L

Crème anglaise

540 g Dried dates, pitted, coarsely chopped

1.25 L 35 % cream
600 mL Milk
210 g Sugar
22 Egg yolks
15 mL Vanilla extract

Method:
1. Place dates in a sauce pan and cover with cold water, bring to a boil and simmer 15
minutes. Strain and reserve water.

2. Purée the dates while still hot in a food processor. Add a little of the reserved water if
needed. Pass through a metal drum sifter and reserve.

3. Heat cream and milk to scalding in a thick-bottomed pan.

4. In a SS bowl whisk together yolks and sugar until pale yellow.

5. Temper hot cream-milk mixture onto yolk mixture, whisking without making froth,
return to a clean saucepan.

6. Cook over low heat, stirring constantly with a wooden spoon until the mixture
coats the back of a spoon (82 - 85 ˚C.). Do not boil.

7. Remove from heat immediately. Pour into a scrupulously clean container, straining if
necessary through a tamis.

8. Cool, stirring from time to time to release steam. Add vanilla and chill.

9. Churn in an ice cream machine. Add dates half way through the churning process.

Tools Equipment Service Utensils

Fresh Fruit Salad
Yield : 30 portions

2 Lemons, freshly squeezed

4 Oranges, freshly squeezed
60 mL Orange-flower water
125 g Icing sugar
6 Apples, Gala
8 Pears
2 Bananas
6 Clementines in sections
500 mL Strawberries
½ bunch Mint leaves

Method:
1. Mix lemon juice, orange juice, icing sugar and orange-flower water in a large SS
bowl.

2. Peel and core apples and pears. Cut in cubes and add immediately to the SS bowl to
prevent fruits from oxidizing.

3. Slice bananas and add to the fruits. Toss gently.

4. Add clementines and strawberry halves and chill.

5. Garnish with fresh mint leaves prior to service.

6. Serve with Date Ice Cream.

Tools Equipment Service Utensils

Gazelle's Horns
Yield: 64 portions
Almond filling
730 g Almonds, blanched
160 g Icing sugar
75 mL Orange-flower water
1½ Eggs, beaten
80 g Unsalted butter, melted
7.5 mL Almond extract
30 mL Orange zest, finely grated
2.5 mL Cinnamon powder

Method:
1. Combine almonds and icing sugar in food processor. Process in short bursts until nuts are
ground. Transfer to a SS bowl.
2. Add other ingredients and mix well. Refrigerate 2 hours.
3. Divide almond paste in 64 equal pieces. Roll into little sausages ≈ 3.5 cm long. Refrigerate.

Dough
675 g AP flour
3 Egg yolks
90 mL Unsalted butter, melted
45 mL Orange-flower water
375 mL Cold water

Egg Wash
14 Egg yolks

Garnish
400 mL Orange-flower water
1.5 kg Icing sugar

Method:
1. Place flour in a SS bowl. Make a well. Combine egg yolks, orange-flower water, melted butter
and cold water. Add liquids while mixing until mixture is the consistency of pie dough.
2. Knead for 10 minutes until dough is smooth and elastic. Refrigerate 1 hour.

3. Divide pastry dough in 9 equal parts and cover with plastic wrap. Roll out dough using a
pasta machine set at # 5 into nine long rectangles. Trim the edges.
4. Cut each band into 10 cm sections. Place sausage of almond mixture over each of them.
Lightly brush three sides with water. Roll and close the ends. Shape into a crescent shape.
5. Transfer to a parchment-lined baking sheet. Prick each pastry with a bamboo skewer 4 times.
6. Brush with egg yolks and bake at 325°F (170°C) for 35 to 40 minutes until pastry is crisp and
light gold.
7. Cool in a plastic bag. Dip each gazelle horn into orange-flower water for 5 seconds. Shake off
any excess and roll in icing sugar to coat. Transfer to a rack to dry for 1 hour.

Tools Equipment Servive Utensils

Stuffed Dates
Yield: 72 pieces

72 Dates, whole with pit

Stuffing

500 g Almond powder

125 g Icing sugar
75 mL Orange-flower water
4 drops Green food colouring
3 drops Pink food colouring

Topping

36 Walnut halves, shelled, whole, cut in 2

250 mL Granulated sugar

Method:
1. Mix almond powder and icing sugar.
2. Add enough orange-flower water to form a paste of marzipan texture.
3. Divide the mixture in half. Colour one half light green and one half light pink.
4. Divide each color in three equal parts and roll in logs.
5. Cut each log in 12 parts in order to obtain 36 green balls and 36 pink balls.
6. Roll them into cylinders 2.5 cm in diameter.
7. Refrigerate.
8. Split each date length wise & remove pit. The dates should stay whole.
9. Stuff the dates with almond paste and top with a walnut section.
10. Roll in sugar.
11. Store the stuffed dates in an airtight container at room temperature.

Tools Equipment Service Utensils

Mint Tea
Yield: 50 portions

Tea
7L Water
7 sachets Green tea
5 sachets Mint tea
1 bunch Fresh mint
750 mL Sugar

Garnish
2 bunches Fresh mint

Method:
1. Bring the water to a boil. Add green tea and mint sachets with 1 bunch of fresh mint.
Cover and infuse at very low heat 8 minutes. Add sugar and bring to a full boil 1
second.

2. Strain immediately and keep just under the boiling point.

3. Serve in small glasses with a fresh mint sprig in each glass.

Tools Equipment Service Utensils

Decorative Ice Bowls
Yield: 2 Bowls

6 Oranges, sliced
6 Limes, sliced
15 Strawberries, sliced
½ bunch Flat Parsley

Method:

1. Prepare ice bowl (24 hours prior to service) following instructions given in class

Tools Equipment Service Utensils