Middle East Food

DISH : Cobam salatasi DATE OF TEST :
YIELD : 10 Portion CATEGORY : /LDP-/2021

PORTION SIZE : 80 gr VOLUME : 000
QUANTITY : INGREDIENTS : PROCEDURE :

250 gr Tomato 1. dice size pieces of vegetables
250 gr Cucumber 2. chop parsley and grater the carrot
10 Stalk Parsley 3. mix them with salt and olive oil
150 gr Onion 4. add lemon liquid
200 gr Carrot 5. mix them and stir well
225 gr Olive oil
1 pcs Lemon
Per serving :
Calories : Carbohydrates : gr
Protein : Fiber : gr
Fat : Sodium : mg
Cholesterol :
DISH : Creamy Vegetable Turkey Soup DATE OF TEST :

1. Heat butter over medium High heat Add
mushroom, carrots,onion and celery cook and stir
100 gr Butter 8-10 minutes or until tender. Stir flour and
seasoning until blend gradually stir in broth
2. Bring to a Boil potato. Stir in pasta. Reduce heat,

simmer uncovered 8-10 minutes or until pasta is
80 gr Mushroom campignon
tender. Stir in turkey and cream heat through (do
not boil)
As A needed White paper
200 ml Chicken Broth
As A needed pepper
500 ml Water
3 tsp Dried thyme
3 tsp Dried parsley
125 ml Cooking cream
250 gr Carrot
100 gr Potato
150 gr Macaroni
Per serving :
Fat : Sodium : mg
Cholesterol :
DISH : Rice Briyani & chicken kabsa DATE OF TEST :

Rice briyani 1. mix the chicken pieces with yogurt, chilli
grind,cardamom,nutmeg,cinnamon . mix well rest
1.400 gr WholeChicken in chiller 2 hours until spices to infuse
500 ml Yoghurt plain 2. Heat the oil, sauté the ground spices until fragrant
2 tbsp Chilli grind and cooked, then add the chicken. Cook over low
heat until the chicken is cooked and the gravy
thickens. Set aside.
3. Soak basmati rice for 30 minutes, then drain the
water.
4. Add water, salt, butter and the sauce left over
from cooking the chicken. Stir until smooth, cook
over medium heat.
5. After the gravy starts to reduce, add the chicken
pieces and seasonings, stir until smooth.
6. Cook until the water runs out, set the chicken
aside and burn the chicken until it is browned.
Steam the rice until cooked.
7. To make kabsa spice mix, combine cardamom,
white pepper, turmeric, cinnamon, all spices and
lime powder in a bowl.
8. Set aside. Heat the oil in a large heavy-bottomed
skillet over medium-high heat. Add the onions,
ginger, garlic and green chilies.
9. Sauté for 2-3 minutes or until the onions turn
golden brown. Add bay leaves, cloves, cardamom
and cinnamon sticks.
10. Fry a little. Add the tomato puree. Add ground
nutmeg, ground black pepper, ground cumin,
ground coriander, and kabsa seasoning. Season
with salt. Sauté the spices for a while. Add the
diced carrots and tomatoes.
11. Stir, and cook for 2 minutes.
12. Add chicken pieces and chicken pieces. Brown
chicken, turning occasionally, for about 30
minutes. Remove the chicken pieces from the pan.
Set aside. Add rice and raisins.
13. Pour in 4 glasses of water. Season with salt. Bring
to a boil. Lower the heat, cover with a lid and
simmer for 10-15 minutes. Preheat grill. Bake the
4 stalk Cinnamon
10 tbsp Oil
10 cloves Garlic
18 Cloves Shallot
As a needed Pepper
As a needed Nutmeg
As a needed Raisins
12 pcs Cardamon
As a needed Walnut
Per serving :
Fat : Sodium : mg
Cholesterol :
DISH : Hazelnut Chocolate Baklava DATE OF TEST :

1. To make baklava syrup, put all the ingredients in a
stock pot, then cook until it boils
2. After boiling, cool baklava syrup to prepare
baklava filling
3. In making baklava filling, bake almond flour at 170
Celsius
4. Mix almond paste with pistachio paste and
Baklava Syrup
almond flour, then stir until smooth, add rose
100 gr rose water
water and baklava syrup, add pistachio nuts and
chopped hazelnuts.
5. after that stir until smooth.
6. after that, the baklava dough is filled with dark
chocolate, then wrapped in phyllo dough and
baked at 200 Celsius.
200 gr water
200 gr Honey
300 gr refine sugar
5 pcs Cloves
2 pcs Star anise
2 pcs cardamom
2 pcs Cinamon stick
Baklava filling
280 gr Almond flour
112 gr Pistachio paste
60 gr Almond paste
50 gr Pecan
200 gr Baklava syrup
80 gr Rose water
50 gr Hazelnut
50 gr Pisthacio nut
Baklava dought
2 pack Phyllo dought
125 gr Dark Chocollate
Per serving :
Fat : Sodium : mg
Cholesterol :
DISH : Tres Laches Cake DATE OF TEST :

White Sponge
1. Melt the butter then set aside
2. add butter and a little cooking cream then stir until
20 pcs Egg
blended
3. after expanding, add the butter slowly then mix
1 tbsp Sp
again until evenly distributed but don't stir too long
4. Pour the dough into a mold that has been greased
with butter and sprinkled with baking paper. then
400 gr All porpuse flour
bake for approximately 45 minutes at 180 degrees
Celsius
5. Cook the sugar over low heat until it melts into
100 gr Milk powder
caramel
6. add butter and a little cooking cream then stir until
250 gr Butter
blended
500 gr Sugar 7. Whip whippie cream until fluffy
8. after the sponge cake is cooked, remove from the
mold then cool and flush with fresh milk
9. whippie cream on top of the sponge cake and then
flatten it. then pour the caramel over the whippie
Caramel cream then smooth it again. Finally, add more
whippie cream to make the motif on top of the
caramel
500 gr Sugar
75 gr Butter
250 ml Fresh milk
500 ltr Whippie cream
125 ml Cooking cream
Per serving :
Fat : Sodium : mg
Cholesterol :
DISH : Samosa DATE OF TEST :

1. Heat the oil then saute the onion, garlic, chiken
breast and mixed vegetables and add seasoning.
then cook until done
2. Wrap the stuffing that has been sautéed earlier with
spring roll skin to form a triangle and cover the
150 gr Carrot
ends of the skin with egg wash so that the skin
doesn't open when fried
3. Fry the samosas until golden brown or until cooked
5 tbsp Olive oil

As a needed
Chiken powder
As a needed
As a needed Salt
Pepper
150 gr Greenpeas
10 pcs Spring roll skin
1 pcs Egg
1500 ml Cooking oil
200 gr Chiken breast
25 gr Garlic
15 gr Onion
100 gr Sweet corn
Per serving :
Fat : Sodium : mg
Cholesterol :
DISH : Musaga Khudar DATE OF TEST :

250 gr Tomato 1. dice size pieces of vegetables
100 gr Eggplant 2. chop parsley and grater the carrot
200 gr Potato 3. mix them with salt and olive oil
1 pcs Onion 4. add lemon liquid
100 gr Minced meat 5. mix them and stir well
125 gr Olive oil
1500 ml Cooking oil
Per serving :
Fat : Sodium : mg
Cholesterol :
DISH : Marag Kambing DATE OF TEST :
YIELD : 8-10 portion CATEGORY : /LDP-/2021

1. Puree half a onion, garlic, turmaric, ginger. And
1500 gr Lamb drumb
caraway.
2. Heat the oil then add the chop onion and
100 gr Onion
spices.stir until the aroma come out.
80 gr Garlic 3. Add the all seasoning ingredients and mix well.
4. Add the goat meat then stir until everything is
covered with the spices after that add the water and
3 gr Turmaric add the tomato pieces and slice leek. cook until
done.
5 gr Ginger
80 ml Olive oil
3 gr Caraway
1200 ml Hot water
1 tsp Black pepper
¼ tsp Ground nutmeng
½ tsp Cinammon powder
½ tsp Coriander powder
8 pcs Cardamon
8 pcs Clove
As a needed Salt
15 gr Tomato
10 gr Leek
Per serving :
Fat : Sodium : mg
Cholesterol :

Middle East Food

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Middle East Food

Uploaded by

Copyright:

Available Formats

DISH : Cobam salatasi DATE OF TEST :

YIELD : 10 Portion CATEGORY : /LDP-/2021

QUANTITY : INGREDIENTS : PROCEDURE :

QUANTITY : INGREDIENTS : PROCEDURE :

2. Bring to a Boil potato. Stir in pasta. Reduce heat,

QUANTITY : INGREDIENTS : PROCEDURE :

QUANTITY : INGREDIENTS : PROCEDURE :

QUANTITY : INGREDIENTS : PROCEDURE :

QUANTITY : INGREDIENTS : PROCEDURE :

5 tbsp Olive oil

QUANTITY : INGREDIENTS : PROCEDURE :

QUANTITY : INGREDIENTS : PROCEDURE :

You might also like