Eastern Mediterranean Bread Salad (Fatoush)
For 10 portion
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Pita bread 1.3 Kg
2 Extra virgin olive oil 540 ml
3 Lemon juice 150 ml
4 Red wine 150 ml
5 Minced garlic 9 g
6 Chopped thyme 14 g
7 Cayenne 1 tsp
8 Sugar 21 g
9 Salt, black pepper
10 Green onion 170 g
11 Parsley 71 g
12 Tomatoes 900 g
13 Cucumber 900 g
14 Radish 250 g
15 Yellow pepper 170 g
16
Total Cost : Rp
Methods:
1. Cut small pita bread into small wedges
2. Toss the pita wedges with 90 ml of the oil, the salt, and pepper. Bake on a sheet
pan in a 149oC oven for 15 minutes, turning once halfway through the baking.
They should be crisp, but not brittle.
3. Combine the lemon juice, vinegar and garlic, thyme, sugar and salt, pepper.
Gradually whisk in the remaining oil.
4. Combine the dressing with the parsley and prepared vegetables, add pita toasted
and gently toss. Adjust seasoning with salt, pepper.
Tabouleh
100 gr Burghul
500 gr Parsley (petersely)
50 gr Daun Mint
2 buah Tomat merah besar
500 gr Papprika kuning
1 btl (245 ml) Olive Oil
Lemon juice secukupnya
Methods
Place burghul in bowl, cover with hot water, stand 30 minutes; drain, squeeze dry.
Combine burghul with remaining ingredients in bowl, cover, refrigerate 2 hours stirring
occasionally.
Lamb and Chick Pea Soup
1 kg Chick Peas
1 Kg Lamb loin
Olive oil secukupnya
100 gr bawang Bombay
1 Kg tomat merah segar
5 liter air
Kaldu block 10 pcs
Daun salam
1 sendok the Saffron, bisa diganti dengan kunyit
2 sendok makan jahe parut
100 gr broken spaghetti
Chop parsley (garnish)
Methods
Place chick pea in large bowl, cover with water, stand overnight. Rinse peas, drain well.
Cut lamb into 1 cm cube. Heat oil in pan, add lamb, stir over heat until well brown, add
onion, cook, stirring, until onion are soft, stir in peas, undrained crush tomatoes, water
stock cube, bay leaf saffron and ginger, bring to boil, simmer, uncovered, about 2 hour or
until peas are tender. Add broken spaghetti until pasta is just tender.
Arabian rice
5 kg long grain rice ( beras panjang)
500 g bihun
1,5 kg daging kambing atau daging sapi
Olive oil secukupnya
Butter secukupnya
Chop onion secukupnya
2 sendok makan cinnamon powder
1 sendok makan lada putih
2 sendok ground allspice
Garam secukupnya
500 gr Pine nuts
Kaldu block ayam secukupnya
Methods
Place rice in a bowl with cold water and leave to soak for 20 minute, mean while, heat the
butter in the large sauce pan, add the chop onion and meat and fry until golden brown,
add the broken vermicelli and fry for another 5-10 minutes till slightly brow. Drain and
wash the rice till water run clean. Add the rice into the pan and give it good stir, add all
the spices and mix it in well. Add in the boiling hot stock. Serve with roasted pine nut.
Chicken Tagine
For 10 portion
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Chicken 1,13 kg Cut in 6 pcs
2 Salt 15 g 1 tbspn
3 Black pepper 3 g 1 ½ tsp
4 Olive oil 60 ml
5 Shallot 30 pcs
6 Ginger 1 Cm thinly slice
7 Garlic 5 cloves Thinly slice
8 Cumin seed 1 Tsp Toasted
9 Saffron 0,20 g
10 Chicken stock 300 ml
11 Picholine olive 50 Pcs
12 Chopped parsley 12 g 4 tbsp
Total Cost : Rp
Method ;
1. Season the chicken pieces with salt and pepper
2. Heat the oil over medium-high heat in tagine, rondeau, or brasier. Place the
chicken pieces carefully in the oil and sauté until they turn golden brown. Transfer
the chicken to a hotel pan and reserve.
3. Add the onions to the pan and cook, stirring from time to time, until golden
brown, 7 to 8 minutes, and the ginger and garlic and toast until aromatic, 1 minute
more. Add the cumin and saffron and cook until the mixture turns deeper color
and gives off a sweet aroma, about 1 minute.
4. Return the chicken to the pan and add the water or stock. Adjust seasoning with
salt and pepper. Bring to a gentle simmer over medium-low heat. Cover and
braise for 30 to 40 minutes, or until the chicken is cooked through, maintaining
only small amount of water or stock so the braising liquid will become
concentrated.
5. In the last 15 minute, add the olives, lemons, and parsley. Simmer the mixture
until the olives are tender and the aroma of the lemons is apparent.
6. Remove the lemons and serve the tagine immediately or hold it hot for service.
Lamb Kebab and King Prawn kebab
Tusuk satay (bambu)
Lamb loin 3 kg
King prawn 3 kg
Paprika merah 1 Kg
Parika hijau 1 Kg
Paprika kuning 1 Kg
Bawang Bombay 2 Kg
500 gr plain yoghurt
100 ml cuka
4 siung bawang putih
1 sendok makan lada halus
Garam secukupnya
Cardamom 4 pcs
1 sendok makan allspice
Juice from 1 lemon
Dried Fruit Salad
500 gr Sultanas
500 gr dried prunes
500 gr dried apricots
500 gr dried pears
500 gr almond
Orange 1 buah
Orange juice 250 ml
1 sendok the allspice
1 sendok makan sweet sherry
Castor sugar secukupnya
2 liter air
Slice pruit
Honey dew
Water melon
Pine apple
Appetizer
Eastern Mediterranean Bread Salad (Fatoush)
Pita bread 1.3 Kg
Extra virgin olive oil 540 ml
Lemon juice 150 ml
Red wine (ganti dengan cuka) 150 ml
Minced garlic 9g
Chopped thyme 14 g
Cayenne 1 tsp
Sugar 21 g
Salt, black pepper
Green onion 170 g
Parsley 71 g
Tomatoes 900 g
Cucumber 900 g
Radish (Lobak bulat kecil warna merah) 250 g
Yellow pepper 170 g
Tabouleh
Burghul 100 gr
Parsley (petersely) 500 gr
Daun Mint 50 gr
Tomat merah besar 2 buah
Papprika kuning 500 gr
Olive Oil 1 btl (245 ml)
Lemon juice secukupnya
Soup
Lamb and Chick Pea Soup
Chick Peas 1 kg
Lamb loin 1 Kg
Olive oil secukupnya
bawang Bombay 100 gr
tomat merah segar 1 Kg
5 liter air
Kaldu block 10 pcs
Daun salam
Saffron, bisa diganti dengan kunyit 1sendok teh
jahe parut 2 sendok makan
broken spaghetti 100 gr
Chop parsley (garnish)
Main Course
Arabian rice
Long grain rice ( beras panjang) 5 kg
Bihun 500 g
daging kambing atau daging sapi 1,5 kg
Olive oil secukupnya
Butter secukupnya
Chop onion secukupnya
cinnamon powder 2 sendok makan
lada putih 1 sendok makan
ground allspice 2 sendok teh
Garam secukupnya
Pine nuts 500 gr
Kaldu block ayam secukupnya
Chicken Tagine
Chicken Breast or thigh 5 kg
Salt 15g
Black pepper 3g
Olive oil 60ml
Shallot (bawang kecil) 30pcs
Ginger 1Cm
Garlic 5cloves
Cumin seed 1Tsp
Saffron (ganti dg Kunyit) 20g
Chicken stock 300ml
Picholine olive (buah olive hijau) 50Pcs
Chopped parsley 12g
Zucchini 2 Kg
Carrot 2 Kg
Golden raisin (kismis warna golden) 250gr
Black raisin (kismis hitam) 250gr
Lamb Kebab and King Prawn kebab
Tusuk satay (bambu)
Lamb loin 3 kg
King prawn 3 kg
Paprika merah 1 Kg
Parika hijau 1 Kg
Paprika kuning 1 Kg
Bawang Bombay 2 Kg
Plain yoghurt 500 gr
Cuka 100 ml
Bawang putih 4 siung
Lada halus 1 sendok makan
Garam secukupnya
Cardamom 4 pcs
Allspice 1 sendok makan
Juice from 1 lemon
Dessert
Dried Fruit Salad
500 gr Sultanas
500 gr dried prunes
500 gr dried apricots
500 gr dried pears
500 gr almond
Orange 1 buah
Orange juice 250 ml
1 sendok the allspice
1 sendok makan sweet sherry
Castor sugar secukupnya
2 liter air
Slice pruit
Honey dew
Water melon
Pine apple
