DATE PUDDINGBateel

INGREDIENTS

PREPARATION

DATE PUDDING200g Khidri pitted dates (other dates can be used, as long as they are not too hard)200ml water1 level teaspoon baking soda150g brown sugar2 eggs100g flour1 level teaspoon baking powder25g chopped pecans

BUTTERSCOTCH SAUCE100g brown sugar100ml cream (%35)50g unsalted butter

Bring the water to a boil. Add the chopped dates and baking soda. Let sit for 5 minutes, then pour into a blender and whizz to a fine pulp, then set aside to cool. Mix the butter, sugar and egg together in a bowl. Add the sifted flour and baking powder and mix well. Pour in the cold date mixture and chopped pecans. Mix gently to combine evenly. Fill 8 muffin or individual pudding molds with mixture. Bake at 170 °C fan oven for 25 minutes. Remove from oven to cool on a wire rack. Place sauce ingredients into a pan on medium heat. Take care to avoid boiling. Stir with a wooden spoon and heat until the sugar has melted. Simmer gently for 3 minutes. To serve the puddings, drizzle some butterscotch sauce onto a serving plate. Place a date pudding upside down onto the plate and decorate with one caramelised pecan nut.

UMM ALIBread and Bagels

INGREDIENTS

PREPARATION

2 slices of puff pastry1 cup of milk1 tbs condensed milk1 tbs fresh milk2 tbs of raisin1 tbs walnut1 tbs almond1 tbs pistachio

Bake the puff pastry, then mix all ingredients and bake for 20 minutes at 250 degrees.

LUKIMATChai Halib

INGREDIENTSINGREDIENTS1 cup all purpose flour2 – 1 tbsp corn flour1 tsp instant yeast1 tsp of sugar1 tbsp of yogurt (optional)Pinch of salt½ cup warm milk or water (sometimes water may require around ½ cup not exact ½ cup)Oil for fry

For syrup1 cup sugar1 cup water¼ tsp of crushed cardamomPinch of saffron (optional)

PREPARATION1- Mix all purpose flour, corn flour, yeast, sugar, salt and yogurt one by one2- Then add milk to make batter. It should be in dropping consistency not too watery and too thick3- Keep covered for 1 hour4- Prepare syrup- add sugar and water boil till it become thick syrup. Then add cardamom and

saffron. Let it cool5- After 1 hr batter will rise enough. Heat oil in a wok. Drop very small portion of batter in oil (it will

form round shape)6- Fry till it turn golden brown color7- Drain and put fried dumpling in syrup coat well then take out and serve

DATES – SAFFRON TIRAMISUC House Café

INGREDIENTS

PREPARATION

TIRAMISU FILLING50g pastry cream250g Mascarpone cheese5g Vanilla Essence 200g Whipped cream70g Dates syrup

90g FILLING30g Lady Fingers biscuits20g Saffron syrup20g Dates5g Dates Syrup

1- In a medium bowl, beat whipping cream with vanilla until stiff peaks form. add the mascarpone to vanilla pastry cream until the mixture becomes smooth.

2- Make sure that the vanilla pastry cream, mascarpone cheese and whipping cream should be in between 4 to 6-degree Celsius temperature.

3- When Tiramisu filling is ready, add Dates syrup and fold mixture gently. Do not mix too much, only like marble effect. Fill the mixture inside the round nozzle piping bag.

4- Make saffron syrup with 100gm sugar,150ml water and 1gm saffron. 5- The saffron syrup for tiramisu should be cold between (4’c to 6’c)6- In the Tiramisu bowl, we need to make 3 layers. Put 20gm filling for the bottom of bowl, then

dipping the lady finger biscuits in the saffron sugar syrup and arrange in the bowl. Cut the dates and add in the bowl. Make sure it›s only 1 or 2 pieces. Add little dates syrup on top. Then tiramisu filling. Make this as 2 layers.at the top supposed to be Tiramisu cream.

7- At least you should keep it around 3 hours inside the chiller before serving.8- At the serving time, Garnish with little dates syrup on the top, and one piece of dates in the middle

of the bowl.

TRIO CREPECrepe De Licious

INGREDIENTS

PREPARATION

Crepe 1 pc.Nutella 70 gmPistachio spread 100 mlChocolate sauce 30 ml Kinder sauce 30 ml

Make 1 pc crepeFold into halfSpread nutella evenlyFold into trianglePut into plate and spread pistachio spread on topDrizzle chocolate sauce and kinder sauce and use toothpick for design

LAYALI LEBNANDebs W Remman

INGREDIENTS

MAHALABIYA INGREDIENTS

PREPARATION

PREPARATION

240g mahalabiya10g fresh strawberry20g fresh banana10g honey5g honey

1l milk1l cream200g sugar5og rose water130g corn flour

Boil the milk, cream, sugar and fresh milk, Add corn flourPut the cut fresh strawberry on the first layerAdd the banana on the second layerOn top put the pistachio slice and honey

Boil the milk, cream, sugar, and rose waterMix with the cold milk the corn flour and add to the boiling milk.

APPLE CRUMBLEDiner Station

INGREDIENTS

PREPARATION

900G (2lb) Bramley apples, peeled, cored and sliced75G (3oz) caster sugar1 tsp ground cinnamon

FOR THE APPLE CRUMBLE175G (6oz) butter225G (8oz) plain flour100G (4oz) demarara sugar175G (6oz) jumbo oats

Preheat the oven to 200C / 400F Gas mark 6Place the apple slices caster sugar and cinnamon into a large ovenproof dishRub the butter into plain flour, sugar and oatsScatter the crumble over the apple mixture in an even layerBake for 35-30 minutes or until golden and the apples are tender.Serve your warm apple crumble with cream or ice-cream for a treat

TORTA CAPRESELa Casa

INGREDIENTS

PREPARATION

Butter 750- grmsDark chocolate 750- grmsEgg yolk 360- grmSugar – 750 grmsEgg white – 660 grmsAlmond powder 750- grms

Melt the butter and chocolateMix the egg yolk and sugar, make like a savayonIn separate bowl make a meringue with the egg white and sugar Combine the savayon and melted chocolate Add all ingredientsMix by hand slowlyCook at 175 degree in a small cake ring

MANHATTAN MUD PIEManhattan Fish Market

INGREDIENTS

PREPARATION

Ingredient A - Oreo Cookies (without cream) 300 gIngredient B - 8 Eggs Ingredient C - Chocolate Bar 375 g – Butter 250g Ingredient D - Chocolate Ice Cream 9 scoop (80 g each) – Coarse Groundnut 100g

1- Ingredient A process -Blend 150 gm *Oreo cookies in Commercial Blender until powder form (i).Blend 150 gm *Oreo cookies in Commercial Blender to get crumbs (ii).*separate cream from Oreo cookies as current practices

2- Ingredient B process -Separate the egg white from the yolk. Place egg white in whisking bowl Whisk egg white until stiff to hold. (Fluffy)

3- Ingredient C process -Cut the chocolate bar into smaller pieces to facilitate the melting process Melt the chocolate bar with butter at low heat until it is liquefied. Keep stirring the mixture gently to prevent it from burning. Add in egg yolk when ingredient C is ready. (When adding egg yolk, make sure the chocolate is not too hot. This is to prevent the egg from curdle.)

4- Mixing process -Pour “C” gradually onto “B” while whisking.

Molding process:5- Evenly spread the Oreo powder (i) onto the base of the GN pan and firmly press it down.6- Arrange the ice cream on top of it.7- Pour the mixed chocolate into the GN pan up to 4 cm height.8- Sprinkle the Oreo crumbs (ii) onto the GN Pan followed by coarse peanut.9- Wrap with plastic cling wrap. Label the use through date and time. Managers need to verify the

characteristics and specifications of the product before authorizing it accordingly. Keep in the freezer for 24 hrs.

Cutting Process:1- Remove the mud pie from the freezer. Check on the texture to ensure it has hardened to the

desired firmness.2- Cut the mud pie into 6 cm x 6 cm evenly by measuring it with a ruler. (1tray =16 pcs)3- Place the cut mud pie into Cling film individually.4- Label the use through date and time on each small pie. Managers need to verify the characteristics

and specifications of the product before authorizing it.5- Place the labeled mud pie into a container back to the freezer.

SOAKED FIGSbring to a boil the sugar syrup and add in the dry abricots keep in the syrup 24 hours,

CAROB, FIGS AND WALNUTS CAKEIn a robot coupe, blend the soft butter with sugar. Add in the room temperature eggs, add in the carob molasses add the ground almonds and the siftened flour and baking powder. Mix by hand the soaked figs and the roasted walnuts pipe in the molds. bake 145 degres, 40 mn. soak with sugar and carob syrup.

ORANGE GEL Brin all the ingredients to a boil , leave it to cool down and set then blen unil smooth

CREAM CHEESE MIXTURECream the cheese with icing sugar and vanilla. Seperately whip the cream with mascarpone Fold the two mixture together

CAROB CAKEMezzo

INGREDIENTS

PREPARATION

SOAKED FIGSWater Sugar Dry figsJasmin tea

CAROB, FIGS AND WALNUTS CAKE ButterSugarEggsCarob MolssesGround almondsCake flourbaking powder candied abricotsroasted walnuts

300g450g400g5 bags

290g260g280g200g160g260g15g320g200g

200g25g3g

300g100g1 nos270g35g

200g90g

270g120g250g5g

ORANGE GELFresh orange juiceSugarAgar agar

CREAM CHEESE MIXTURECream cheeseIcing sugarVanilla podWhipped cream Mascarpone

CAROB GELNeutral glazeCarob Molaases

ORANGE AND FIGS CONFITUREDried figsSugarOrange juicePectine NH

PROFITEROLES_MOKARABIAMokarabia

INGREDIENTS

PREPARATION

PROFITOROLES600g – water200g – butter5g – salt5g – sugar400g – flour10pcs –eggs

PASTRY CREAM5l- milk25n -egg yolk1250g- sugar10n- vanilla500g- pastry cream powder

PROFITOROLESBoil the water and butterAdd the flour, salt and sugarTransfer the mixture in a mixing bowl and add the eggs at a time

PASTRY CREAMIn a large pot put the milk and bring to boilIn a separate bowl mix the egg yolk, sugar, vanilla and pastry cream powderThen mix with the boiled milk and continue mixing in a low flame

CHOCOLATE AND WHITE FONDANT WITH GREEN CARDAMOM ICE CREAMNeo Restaurant

INGREDIENTS

PREPARATION

PREPARATION

Butter block unsalted 50g2 Sugar 35g3 Cocoa Powder Belcolade 5g4 EGG 2 NO5 Flour White 20g6 Vanilla Ice cream 70g7 Dark Chocolate Belcolade 50g

1- Mix the butter and the chocolate with piping hot water2- Mix the eggs and the sugar with a blender while making sure they are properly blended.3- Add the eggs and the sugar mixture to butter and chocolate mixture.4- Again add the flour and coco powder into the above mixture.5- After this process put the mixture into a round ring to get the required shape and keep it in the

oven 200 0c for almost 8 minutes.

Once its cooked, remove it from the ring and keep in a crystal plate. Add on top chocolate sprinkle bed with one scoop of vanilla ice cream!

BAKLAVASazeli

INGREDIENTS500 gms. special flour from Gaziantep Region, Turkey400 gms. special pistachios from Gaziantep Region, Turkey500 gms pure ghee300 gms milk300 gms water600 gms powder sugar50 gms semolina200 grms starch2 pcs eggs5 gms. Salt

UMM ALISi El Sayed Retaurant

INGREDIENTS60 G ready-made mille feui (puff pastry)180g milk2g vanilla25g white sugar20g mix nuts 30g whipping cream

VANILLA BUTTERSCOTCH CREAM CARAMEL with GRAPESThe Station - Grill

INGREDIENTS

PREPARATION

VANILLA ICE CREAM2 vanilla pods 500ml/16floz double cream 70g/3oz sugar 3 egg yolks

BUTTERSCOTCH SAUCE 160ml (3/2 cup) thin cream155g (4/3 cup, firmly packed) brown sugar50g (2/1 2 tablespoons) butter, cubed2 teaspoons vanilla essence

VANILLA ICE CREAMHalve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 3-2 hours, or until set or pour into an ice cream maker until smooth and creamy

BUTTERSCOTCH SAUCEPlace the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside for 2 hours or until cooled to room temperature. Serve at room temperature.

STRACCITELLA ICE CREAMThe Station - Italy

INGREDIENTS

PREPARATION

180g straccitella ice cream10g fresh berries10g caramel sauce10g pistachio slice

put 5g of fresh berries on the martini glass. put 5g of caramel sauce on the top of fresh berries. scoop 3 balls of straccitella ice cream possition it same like in the photo. put in the remaining 5g of berries and 5g of caramel sauce. lastly, sprinkle the 10g of pistachio slice on the top.

DATES AND CARAMEL PUDDINGTWG

INGREDIENTS

PREPARATION

DATE PUDDING egg brown sugar refind oil dates baking soda cinnamon powder all purpose flour butter

TOFFEE CARAMEL SAUCE sugar fresh cream unsalted butter maple syrup

GARNISH orange sugar whip cream fresh berries edible flower

2NO.218g112ML100g3g3g 188g 20g

100g 50ML25g 25ML

4 Slice20g30ML20g5 TO 6 LEAFS

DATE PUDDING : Whisk the egg and sugar together until sugar has been dissolved properly. Add dates, baking soda, cinnamon powder & flour into the mixture. Mix well until lumps disappear. Grease the mould with butter. Pour the mixture into mould and cover with silver foil. Bake at 160 degree Celsius for 30 -25 Mins.

TOFFEE CARAMEL SAUCE : Boil Sugar at 170 degree Celsius until dissolve properly. Add cream & butter in the last & add maple syrup. Let it cool for 15 mins. GARNISH: Coat Orange with sugar and let them dry until it become crispy consistency. Use whipped cream, edible flower & berries for garnishing.

ALL AMERICAN CRISPSUno Chicago

INGREDIENTSApple SlicesBrown SugarRolled OatsButterWheat and Barley FlourCornstarch SpiceDate Syrupvanilla ice cream cinnamon powder And Date for Garnish

KUNAFAUsta

INGREDIENTS

PREPARATION

1kg bread flour20g salt50g sugar15g yeast60g butter1pc butter5g improver480g water200g ghee1kg sugar2kg ricotta cheese20g pistachio slice

First step mix all the dry ingredients and the put into the bowl mixer max of 3 minutes with a slow speed and put water.Adjust to 6 minutes high speed and then rest the dough for 10 minutes After the portioning, proof the bread 45-30 minutes inside the proofer machineAnd bake the bread 180c for 15 minutesAdd pistachio slice on top

CARROT HALWAZafran

INGREDIENTS

PREPARATION

Grated CarrotFull Cream MilkGreen Cardamom SeedsSugar Ghee Almond (sliced) Pistachios (Sliced)Raisins Cashew Nuts Condensed Milk

6 cups3 cups10- 8 nos1 cup2/1 cup2 tbsp1tbsp2 tbsp1 tbsp20 ml

1- Microwave the grated carrots on high for 3 minutes till they are wilted2- Add half the quantity of ghee and microwave again for 2 minutes3- In a heavy bottom pout, sweat the wilted carrots. Add the milk and bring to a boil4- Add the green cardamom seeds, cover the pot and allow the carrots to cook further till tender5- One the carrot has softened, removed the lid and allow the excess moisture to evaporates

while gently stirring it6- Stir the sugar into the Carrot Halwa and cook till the moisture dries up. Then add the

condensed milk7- Heat the remaining ghee, fry the sliced almonds, Pistachio, cashew nuts and raisins and mix

into the Carrot Halwa8- Serve the Carrot Halwa hot. Garnish with a sliver leaf.

CARROT HALWAZafran

INGREDIENTS

CREAMY DATTES SMOOTHIEGaller Chocolatiers

INGREDIENTSDattes Fresh Milk Cinnamon Powder Ice cubes

PREPARATION1- Put the dattes, milk and ice cubes all together in a blender. 2- Blend properly for only 20 secs. For Decoration 1- Use the cinnamon powder on top of the drink 2- 1 pc of fresh dattes to put on the rim of the glass.