DOCSLIB.ORG

Ramadan-Kitchen-Survival-2019.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ramadan-Kitchen-Survival-2019.Pdf RAMADAN KAREEM Ramadan is the month of fasting, charity, good deeds, prayer and intense worship for Muslims around the world. It is that time of the year where days seem endless and nights fly by. Ramadan is a season to reflect, control yourself and feel the hardships that many face. Although Ramadan is not intended to be centered around food, it ends up that way. But for us, home cooks, it is always rewarding to see people, especially kids, enjoy our food after a long day of fasting. In this guide, my goal is to help you cook ahead, meal prep and freezer cook for the month so you can enjoy all the spirituality coming your way. FREEZER FRIENDLY RECIPES Your freezer is your best friend during Ramadan. Use your freezer to get ahead of the game. Freezer friendly meals can save time and ease your days especially during weeknights. You'll be surprised at how many things you can freeze. From main, pastry, drinks to desserts and even Suhur meals. Make sure you freeze food in freezer friendly bags or containers. Also do not forget to label food before freezing. Sometimes when food has been frozen it is hard to tell what is in there, trust me I've been there. Here is a list of recipes that you can freeze. DRINKS Follow recipes for drinks as written, add sugar or not it is up to you. Divide liquid among containers according to your family's consumption, label and freeze. When ready to use, just thaw in fridge overnight or even on the countertop during the day. • Tamarind. • Qamar Addeen. You can also prepare Sobia powder and wait until you are ready to serve to mix it with the liquids. MAIN DISH • Browned ground beef: brown ground beef and divide into 1 pound portions and freeze. It comes very handy when stuffing fatayer, samosas or phyllo meat pie. You can add some vegetables later or even make sandwiches when you feel you do not have the energy to cook something fancy. • Kibbeh: make kibbeh and freeze, when you are ready to serve just fry them as directed. They are best when freshly fried. • Kofta: make kofta mix, shape and then freeze on a baking sheet separated so they will not stick to each other. Pack in freezer bags. When you are ready to serve, take it out and bake or grill according to the recipe, just give it a couple more minutes. • Chicken kofta: same as beef kofta above. • Baked Bechamel Pasta: I like to make it, bake it then let it cool down completely before freezing. Some like it better to assemble the dish and then freeze. When they are ready to serve, they thaw in the refrigerator and bake. • Sausage cauliflower patties: these are freezer friendly, low carb and so delicious when you just do not know what to eat. They are very useful especially during the last 10 days of Ramadan when you are very busy, and everyone just had enough of the classic Ramadan recipes. • Low carb chicken parmesan: you will need to prepare the chicken until the step where you coat with parmesan cheese. Freeze separated with parchment paper. When ready to cook get them out and proceed without thawing. • Stuffed veggies mix: like grape leaves or zucchini and onions, you can sauté onions, wait for it to cool down then add tomato sauce and chopped herbs. Freeze in portions in containers or bags. When you are ready to use, thaw and heat it up a bit and add the rice or meat and proceed with the cooking as usual. DESSERTS • Baklava: the beloved baklava can be made completely cut into squares or diamonds then freeze portions separated by parchment paper. Some people like freezing baklava unbaked. Same goes with these Baklava fingers as well. • Basbousa: can you imagine that? yes you can freeze Basbousa completely baked. Defrost overnight in the refrigerator. • Qatayef: these stuffed pancakes have special place in everyone's heart. Make Qatayef, stuff then freeze individually. When ready to consume, fry from frozen and dunk in syrup. Make sure to make a huge batch as these are a Ramadan favorite treat. SUHUR/ SNACKS • Chocolate covered dates: can be made and refrigerated for a long time. It is great to have with coffee or black tea after iftar. • Ful medammes: by far the most common dish to show up during Suhur time. Can be made a head divided among containers and stored in the freezer with its cooking liquid for the whole month. Try this Shakshuka style beans casserole so filling and tasty. • Egyptian Beleelah/Belila: cereal the old and nutritious way. Cook the wheat al dente then drain and portion in containers or bags and freeze. Thaw in refrigerator overnight then use as usual with milk, sugar and a dash of cinnamon. MENU PLAN (Here are some suggestions for the first week of Ramadan) • Day1: Qamar Addeen drink, phyllo meat pie, white rice, green bean casserole, Kofta and mango knafeh parfaits for dessert. • Day2: Date shake, chicken in slow cooker, white rice, green soup (molokheyah), green salad and Qatayef for dessert. • Day3: Sobia, stuffed grape leaves or onions in slow cooker, kibbeh, tzatziki sauce and Basbousa for dessert. • Day4: Tamarind juice, shish kebab, tahini dip, Tabouli, pita bread and Qatayef Asafiri for dessert. • Day5: Qamar Addeen drink, stuffed artichoke casserole, Chicken Kabobs, white rice, green salad and semolina cake with cream for desserts. • Day6: Khoshaf, beef empanadas, rice and chicken casserole with cream, green salad and Qatayef for dessert. • Day7: Tamarind drink, chicken kofta kabobs, hummus, Mediterranean chickpea salad, pita bread and baklava fingers. Please note It is worth mentioning that this menu is for guidance and inspiration, meaning you will have leftovers and the last thing we want is to waste food. So, if you have left over from one day, use the menu of the second day as an inspiration to complete your meal. Example: if you have left over kofta but you ran out of juice, use the second day menu to make a different juice today. got it? I hope this has been useful for you. Tag me on Instagram when you make a recipe and do not forget to go give recipes you like a 5 star rating as it helps others as well. If you have any questions, please email me at [email protected]. You can also leave me a comment anywhere on the blog as this is the quickest way to reach me. Happy Ramadan ❤️. .
Load more

Recommended publications
  • Banquet Menu 2010
    AUSTIN COUNTRY CLUB 1202 28th St NE Austin, MN 55912 Austin Country Club can accommodate up to 300 people and events are designed exclusively for you! The Austin Country Club is the premier area facility to hold any special function. Our friendly and experienced staff will coordinate every detail to ensure that your event is a success. Inspired menu designs, table displays, spectacular ice carvings, complete bar services, valet parking and coat check services are a few of the features tailored to your specific needs by our professional team. You will be amazed by our delicious, creatively presented dishes by our remarkable culinary team. It is our pleasure to create a custom planned event for any of your needs. At the Austin Country Club, impressive service and attention to detail is the rule and not the exception. Our goal is to ensure that your special occasion is an event with memories to last a lifetime! Be sure to contact Alexa LaMontagne, our Event Sales Manager, with any questions or to check date availability at 507-437-7631 or [email protected] Reserving Dates & Initial Deposit To reserve space for any special event, we require a non-refundable $500.00 deposit. The deposit is due within 10 business days of booking your reception unless there is another demand for the date, it is then required within 72 hours of request. The $500.00 will be deposited within two business days of Austin Country Club receiving, and will go toward any final billing for the event. All special functions, including but not limited to: Weddings, Class Reunions, Rehearsal Dinners, Baby/Bridal Showers require the $500.00 deposit.
    [Show full text]
  • •• MENU 23 SEPTEMBER 2016.Indd
    Restaurant “Hosgeldiniz” ✥ “Ahla wa Sahla” ✥ “Kalosorizo” ✥ “Welcome” Restaurant A very warm welcome to A’la Turka We offer you a very unique dining experience, as Turkish cuisine is considered one of the three nest cuisines in the world. The name “A’la Turka” is derived from the 18th century in the early days of the Ottoman Empire is a combination of food, music, art and culture “Where East meets West”. In the days when Istanbul was still called Constantinople. You have come to feast on meze, exciting new avors! We promise to enchant you with our hospitality and entertain you with our shows! Dear valued guest all our food is freshly prepared from scratch. All our herbs are organic. Our olives, olive oil, vine leaves, halva, mineral water, beer’s liqueurs, dry ingredients and spices are imported from turkey and lebanon. Please be patient as our cuisine takes time to prepare. ✥ A 10% SERVICE FEE IS ADDED TO ALL BILLS. COVER CHARGE R30pp FOR ENTERTAINMENT ON FRIDAY AND SATURDAY OR WHENEVER WE HAVE ENTERTAINMENT FOR YOU… ✥ - WE DO NOT ACCEPT CHEQUES AND NO SPLIT BILLS PLEASE - - TIPPING THE BELLY DANCER IS A MIDDLE EASTERN CUSTOM - Restaurant Set Menus SET MENUS ARE SERVED IN PLATTERS SPREAD ACROSS THE TABLE LIKE A MIDDLE EASTERN FEAST… DESIGNED FOR 2 PEOPLE OR MORE ✥ NB: PORTIONS WILL BE DETERMINED BY THE NUMBER OF SET MENUS ORDERED. Restaurant The Ottoman Set Menu R350.00pp MEZE STARTERS (PAIR WELL WITH KRONE BOREALIS BRUT) Includes all of the following mezes served with hot pita bread Cacik (Turkish) Tzatziki (Greek) Yoghurt, cucumber
    [Show full text]
  • MOTEK. MENU V30 for Online
    MOTEK SMALL PLATES & MEZZES BURGERS MIXED PICKLES ARAYES BURGER (KOSHER) turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita (kosher grass-fed beef), choice of fries shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) or Israeli salad, served with s’chug, tahini, and pickles LABNEH WITH ZAATAR VEGGIE ARAYES BURGER homemade strained yogurt, zaatar, olive oil, pita (gf without pita) Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries EGGPLANT SALAD or Israeli salad, served with s’chug, tahini, pickles (v) roasted eggplant, tahini (gf, v) SANDWICHES & PLATES ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) make it large JERUSALEM GRILLED CHEESE MOTEK COLE SLAW swiss cheese, oven roasted tomato, olives, shifka aioli cabbage, parsley, tahini, lemon, salt AVOCADO TOAST MOTEK SAMPLER PLATE mashed avocado, ja’ala seeds, turmeric cauliflower fresno peppers, multigrain sourdough ADD smoked salmon 5, hummus, labneh, eggplant salad, Israeli salad, pita ADD hard boiled or fried egg 2 CRISPY CAULIFLOWER cauliflower, harissa honey glaze, fresh mint CHICKEN CAESAR TAHINI WRAP* grilled chicken, baby greens, oven roasted tomatoes, pita croutons, SHAKSHUKA spicy tomato sauce, baked egg, zaatar, feta, multigrain toast (gf parmesan (gf available) without toast) ADD + challah bread SALMON CAESAR TAHINI WRAP* MALAWACH YEMENITE PANCAKE grilled salmon, baby greens, oven roasted tomatoes, pita croutons, grated
    [Show full text]
  • DINNER MENU HUMMUS YOUR WAY DELUXE PLATTERS Served with Three Pitas Deluxe Platers Served with Hummus, Baba Ganough, Tahini Salad, Israeli Salad, Two Pitas
    ALLAN’S FALAFEL DINNER MENU HUMMUS YOUR WAY DELUXE PLATTERS Served with three pitas Deluxe platers served with hummus, baba ganough, tahini salad, Israeli salad, two pitas. a choice of rice, red cabbage or fries. Classic Hummus: $6.95 Galit Hummus: $8.95 Allan's Famous Falafel Deluxe Platter: $18 Classic hummus topped with pickles, zatar, paprika, and olive. Our famous ground chickpeas, combined with spices, then formed into small balls. Hummus with Falafel: $9.95 Classic hummus served with falafel. Chicken Cutlet Delux Platter: $20.95 Seasoned chicken breast with onions and peppers, Hummus with Shawarma: $10.95 cooked on the grill. Layers of lamb and turkey, slowly roasted on a vertical grill, sliced thinly, served with classic hummus. Chicken Kebab Delux Platter: $21.95 Chicken cubes on a skewer, cooked on a charcoal grill. Hummus with Chicken Cutlet: $10 Seasoned chicken breast with onions and peppers, Kufta Kebab Delux Platter: $21.95 cooked on a grill, served with classic hummus. Minced ground beef and lamb, seasoned with spices, onion, parsley. APPETIZERS Turkey Shawarma Deluxe Platter: $22.95 Falafel (4 Balls): $3.50 Layers of lamb and turkey, slowly roasted on a vertical Chickpeas ground with parsley, cilantro, spices, formed into roasting grill, served in thin slices. balls and deep fried. - Mixed Grill Deluxe Platter: $26.95 Chicken, shawarma and kufta kebab. Stuffed Grape Leaves: 4 pieces: $5 8 pieces: $8.50 Rice, vegetables, spices, rolled in grape leaves. PLATE ENTREES Tzatziki Dip: small: $5.50 med: $7.50 Plates are served with green salad, hummus, tahini salad, Yogurt, cucumber, olive oil, fresh herbs.
    [Show full text]
  • Allergens Marked in Red;
    updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed tacos *sesame oil in ahi tuna tatako *in vinaigrette *in slaw *in soy glaze tuna *in soy glaze dressing + seeds in taco *cooked in same *in chipotle *in slaw + *soybean oil in *in baja slaw baja fish fryer as oysters cod *in baja slaw (ask guest) adobo sauce garnish baja slaw (mayo) (mayo) seared chorizo in spice blend *garnish in spice blend *almonds *almonds in cauliflower *in romesco *garnish (possible cross- romesco contamination) in green chorizo spiced chicken paste + tomatillo *in tomatillo verde avocado salsa avocado salsa in tzatziki + falafel *yogurt in in falafels tzatziki sauce falafels *soy oil in buttermilk *garlic in *onions in *in remoulade *in remoulade crispy oyster oysters remoulade marinade remoulade remoulade (mayo) sauce (mayo) duck in cure *in tamarind *in tamarind sauce + garnish sauce in cure + sauce + pork belly *in sauce *garnish + sauce pickled red onion *queso fresco + mushroom in marinade *garnish in poblano sauce chile lime in escabeche shrimp in salsa macha shrimp brine in marinade and in marinade and in marinade and sesame ribeye in kimchi in marinade in marinade kimchi kimchi kimchi updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed rice bowls ahi tuna rice *in rice bowl *in dressing + *in vinaigrette
    [Show full text]
  • Japanese Modern European Chinese Indian Middle Eastern Desserts
    JAPANESE MODERN EUROPEAN CHINESE INDIAN MIDDLE EASTERN DESSERTS JAPANESE SASHIMI Scottish salmon .......................................................................................... 10.00 Cornish scallops ......................................................................................... 15.00 Sea bass .................................................................................................... 14.00 Yellowtail ..................................................................................................... 16.00 Tuna ............................................................................................................ 12.00 SUSHI MAKI ROLLS (5 pieces) Tuna or salmon and avocado .................................................................... 13.00 Scallop, wasabi and cucumber ................................................................. 17.00 California rolls ............................................................................................. 12.00 Soft shell crab and avocado ...................................................................... 12.00 Shrimp tempura ......................................................................................... 11.00 OTSUMAMI (APPETISERS) Edamame ..................................................................................................... 5.00 Young soy beans with Maldon Salt Takoyaki .................................................................................................. 7.00 Traditional savoury dumplings filled with octopus, ginger,
    [Show full text]
  • Greek Yogurt Tzatziki
    Featuring Chef’s Line® Greek Yogurt Tzatziki GREEK YOGURT TZATZIKI Using authentic Greek yogurt, Chef’s Line® creates the creamiest and tangiest tzatziki available. Made with all natural ingredients, Greek Yogurt Tzatziki gives your customers true Mediterranean flavors that only Chef’s Line can deliver. Designed and created for chefs with high standards Greek yogurt is here to stay. Trending everywhere, this creamier yogurt is extensively strained to remove much of the liquid whey. Product Inspiration Ideal Uses Features & Benefits Chef's Line® Greek Yogurt Tzatziki is made • Dipping sauce • Made with all natural ingredients with Greek yogurt instead of sour cream, • Sandwich spread – not just for gyros • High pressure pasteurization processing with julienned cucumbers and a subtle mint extends shelf life background note. The result is a protein- • Utilizes strained Greek yogurt for a packed, rich and thick yogurt used as the base creamier consistency for our versatile tzatziki. Plus, it’s high • 50% of menus outside of Mediterranean pressure pasteurization processed, which cuisine offer a Mediterranean item gives it an extended shelf life without the use • Since 2009, tzatziki has appeared on 65% of artificial preservatives, and prevents loss more menus of product integrity, which may happen with heat pasteurization. Ingredients Include Driven by its healthier perception, Mediterranean influence continues to appear on menus. – Greek yogurt – Dill Today, 50% of menus (that are not considered – Cucumbers – Lemon Juice wholly Mediterranean) offer a Mediterranean – Mint – Garlic option. And since 2009, tzatziki has also been on the rise and appears on 65% more menus. Food Fact A-Code Product Description Pack Size Tzatziki is a Greek word that actually comes from the Turkish word “cacik,” which means “chutney.” 7981582 Greek Yogurt Tzatziki 2/4 lb.
    [Show full text]
  • From Around the World 10Gorgeous, Modern Twists on Classic Recipes from Havana to Tel Aviv
    Jewish Recipes From Around the World 10Gorgeous, modern twists on classic recipes from Havana to Tel Aviv. 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org Table of Contents (1/2) Mexican Shakshuka Inbal Baum 04 Chicken Soup with Quinoa, Leeks and Albóndigas Tami Ganeles-Weiser 09 Grilled Kofta with Eggplant and Tomatoes Samantha Ferraro 15 Sephardic Jeweled Rosh Hashanah Rice Vicky Cohen and Ruth Fox 21 Savory Za’atar Challah Shannon Sarna 26 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 02 Table of Contents (2/2) Basbousa Cake with Halva Cream and Semolina Crumble Shlomo Schwartz 31 Rosewater and Pistachio Hamantaschen Shannon Sarna 36 Red Quinoa Tabbouleh with Labneh Shannon Sarna 41 Mozzarella and Tomato Caprese Blintzes Samantha Ferraro 45 Tostones for Hanukkah Jennifer Stempel 50 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 03 MEXICAN SHAKSHUKA A unique Mexi-terranean fusion perfect for a summer breakfast, or anytime you feel like enjoying some Israeli comfort food. BY INBAL BAUM 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 04 MEXICAN SHAKSHUKA hen I first moved to Israel around six years ago, there were no Mexican food restaurants, and to my surprise, very little interest in the cuisine at all. Fast WW forward to today: Tel Aviv has blossomed with possibilities for burritos and genuinely spicy salsa and is currently home to at least six delicious Mexican-style restaurants. In truth, the ingredients used in Mexican food aren’t that different from those native to the Israeli diet: fresh tomatoes, cilantro, avocado, citrus and lots of spices.
    [Show full text]
  • Limited Menu Copy
    STREET FOOD | CUISINE DE RUE First and foremost, we want to express our sincere concern for everyone who has been impacted by the coronavirus (COVID-19). Due to the current situation, we are offering a slightly limited temporary menu. TEMPORARY NEW HOURS: MENU 12 PM – 7 PM We also serve CURBSIDE - PICK UP AND DELIVERY freshly baked bread! 1785 Portage Ave. facebook.com/YafaCafeWpg Winnipeg, MB R3J 0E8 twitter.com/Yafa_Cafe [email protected] www.yafacafe.com instagram.com/yafacafe At Yafa’s kitchens, we can never guarantee that (204) 221-1636 a dish is completely free from any allergens اﻟﻤﻘﺒﻼت HOT APPETIZERS اﻟﺴﺎﺧﻨﺔ .All dips are served with one fresh pita bread ﻓﻮل ﻣﺼﺮي ﻣﺪﻣﺲ Foule Mudammas Dip $5 v National Egyptian dish that was made 5,000 years ago and was eaten by the Pharaohs of seasoned mashed fava beans with cumin, garlic, lemon, olive oil. Foule is the Arabic word of fava beans. Vegan option available. ﻗﺪﺳﻴﻪ Qudsiyeh Dip $5 Hummus mixed foule, lemon and olive oil. Prepared the Jerusalemite way. ﺷﻜﺸﻮﻛﻪ Shakshouka $10 v Tunisian dish of sweet smoky tomato, garlic, onions, red peppers, breaking eggs. ﺣﻤﺺ ﺷﺎورﻣﺎ Hummus Shawarma $10 Chickpeas purée with sesame paste, lemon juice and olive oil topped with slices of beef Shawarma, and roasted almonds. ﺑﻮﺗﻴﻦ ﺷﺎورﻣﺎ Poutine Shawarma $13 A remix twist of Canadian Poutine. Soaked in Yafa Gravy and topped with curd cheese, chicken or beef shawarma with vibrant toppings of tahineh and garlic sauce. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS ﺣﻤﺺ Hummus Dip $5 Chickpeas, lemon, tahini paste (sesame seed), olive oil.
    [Show full text]
  • To Start with Pasta
    FOOD MENU - 2021 8 Raffles Avenue, #01-13D, Singapore 039802 To start with Plain Fries $10 Pizza Fries $18 Straight cut fries in salt serve with house dip. The one that make us famous fries, beef peperoni, cheese sauce. Truffle Fries $15 Straight cut fries in truffle oil and dried oregano, parmesan Mexicano Taco Fries $18 cheese serve with our tartar sauce. Fries seasoned with taco flavor, salsa served with nacho cheese dip. Choice of beef or chicken toppings. $15 Salted Egg Fries $10 Salted egg seasoned fries, served with sweet and spicy salted Fish Skin egg sauce. Umami flavor fish skin serve with sweet and spicy sauce. Nachos $14 Calamari $16 Tortilla chips with mango salsa, nacho cheese dip. Buttered squid rings serve with tartar sauce and lemon wedge. $18 Shripm Gambas $18 Saute shrimp in buttery garlic and onion serve with salsa or Spicy Buffalo Wings house salad, grilled lime. Spicy or regular buffalo wings satisfy with beer match, served with tartar sauce. Har Cheong Kai $15 Salted Egg Chicken Wings $18 Well known prawn paste wings. Salted eggs, chicken wings, satisfy with beer match. Pasta Aglio Olio (Shrimp or Chicken) $20 Creamy Chicken Mushroom $20 Spaghetti pasta tossed in garlic, chilli flakes topped with Penne pasta in creamy sauce mushroom. Topped with grilled parmesan and basil. chicken breast, parmesan and parsley. Seafood Pasta $20 Bolognese Pasta $20 Spaghetti pasta and squid ring king prawns, tossed in our Ground beef in marinara sauce. homemade marinara sauce, topped with shave parmesan chopped parsley. Chicken Alfredo (Spaghetti/Penne) $20 Fettuccine pasta/penne, cream, garlic, chicken breast, parsley, Classic Carbonara $20 parmesan and chives on top.
    [Show full text]
  • FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
    FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun”
    [Show full text]
  • Recipe: Hummus
    Hummus Lebanon | Easy | 10 min | 6 servings | Side Dish Tasty Mediterraneo’s Hummus recipe is savoury, creamy and smooth. A healthy vegan and gluten free appetizer rich in fibre and protein. It is perfect served with bread and/or fresh raw vegetables (carrots, peppers…) to dip in. Tools and equipment ~ mortar and pestle ~ food processor Directions Method: 1 If you are using dried chickpeas, to cook them: soak the dried chickpeas in warm water for 12 hours with ⅓ teaspoon of baking soda (ideally leave them soaking overnight). Rinse them well and drain. Bring water to a Ingredients boil in a cooking pot and when the water is boiling add the chickpeas and leave them cooking over low heat for approximately 2 hours until tender. Remove them from the heat, drain and leave them to cool. Reserve the cooking water. If you have forgotten to soak them overnight or you do not have the time to cook them as explained, you • 500g (2 ½ cup) chickpeas, • juice of 2 lemons could use canned organic chickpeas in water (but make sure to rinse them well and drain). cooked (reserve part of the • 3 tablespoon extra-virgin olive 2 Puree the cooked chickpeas in a food processor adding approximately 50ml (3 tablespoons) of the cooking liquid. cooking liquid and a few whole oil for the garnish chickpeas) • 1 bunch parsley 3 Mix the peeled and crushed garlic cloves, the salt and the cumin in a mortar and pestle until you get a paste. Add • 2 garlic cloves, peeled and the tahini and the lemon juice.
    [Show full text]