Kitchen activities Buffet Egyptian Standards Categories A 1 9/4/2014 Buffet Egyptian Standards...

Buffet Egyptian Standards Categories A 1

kitchen activities

Buffet Egyptian Standards

Categories A

9/4/2014

Buffet Egyptian Standards Categories A 29/4/2014

BUFFET MENU

SALAD BUFFETJarger Salad, BALADY salad, Tahini, eggplant mokhalall, tomato mokhalall, fried baby marrow, white fassula salad, Hummus bel tahini, babaghanosh, potato salad with saffron, fried cauliflower, cheese tomato salad, zabady salad, bsara Fresh green garden salad BREAD CORNERAssorted homemade bread white flat bread Assorted roll and loaf breadOLIVES CORNERBlack and green olivesSlice green olives with chilli pasteSlice black olives with oregano

CHEESE CORNER Istanbuli cheese, romi cheeseFeta cheeseSOUP BUFFETLentil soup with basterma, clear vegetables soupHOT CHAFING DISHButter ricebitillu with lsan alasforDuck Mohamar (roasted)Sautéed vegetables Samak SayadiaStuffed Mushed Potatoes B.B.Q CORNER Grilled chicken leg, Hawawchi

INTERNATIONAL CORNER For the guest who appetite international food KOSHARY CORNERKoshary SHOW COOKINGBeef shawrma Shwarma BreadCondiments CARVING CORNERRoasted stuffed leg of lamb FRIED CORNERCheese Sambosak SWEET BUFFETOm Ali Assorted oriental sweet ICE CREAM CORNER Two kind ice cream


Ingredients:3 kg Eggplant 120 gr. Garlic 140 gr. Green pepper80 gr. Fresh coriander 30 gr. Salt as needed120 ml. Vinegar80 gr. Lemon for juice140 ml Olive oil30 gr. Cumin powder 60 gr. Coriander powder20 gr. Chilli (option)Method:eggplant for pickles the good way to boiled same fried . boil the eggplant with hot water and little salt. and live to cool. after open the eggplant for the muddle and live to strain the water and dry. add all the ingredient in mixture machine or in blander and mixed all together . stuff the eggplant and keep in casserole for one day. served with little fresh coriander fresh and green chilli cut.

9/4/2014

EGGPLANT MOKHALALL


Ingredients:3 kg Fresh Tomato for salad (little hard) 120 gr. Garlic 140 gr. Green pepper80 gr. Fresh coriander 30 gr. Salt as needed120 ml. Vinegar80 gr. Lemon for juice140 ml Olive oil30 gr. Cumin powder 60 gr. Coriander powder20 gr. Chilli (option)Method: Slice the tomato and arranged in service dish add all the ingredient in mixture machine or in blander and mixed all together . top the tomato with mixture and garnish with slice onion. keep in fridge for 2 hours before service

9/4/2014

TOMATO MOKHALALL


ingredients:4 kg baby marrow cut in small cube140 gr. Fresh coriander chopped very fine40 gr. Cumin 60 gr. Coriander powder120 ml vinegar120 ml olive oil or corn oil80 gr. Fresh mint chopped very fine30 gr. Salt as needed500 ml cooking oil Method:Fired the baby marrow and keep to coolMixed with all ingredients with baby marrow test for salt and vinegar. served in buffet bowl and garnish with little tomato and lemon or as you like

9/4/2014

FRIED BABY MARROW SALAD


WHITE FOSSULA SALAD

Ingredients:

1 kg white kidney beans boiled and keep cold

400 gr. Green pepper Macédoine

800 gr. Tomato cut Macédoine

400 gr. Onion cut Macédoine

120 ml. Vinegar

180 ml. Olive oil

30 gr. Salt

30 gr. Garlic chopped very fine

Method:

Mix all ingredients in salad bowl and test salt and served .


HUMMUS BEL TAHINI

Ingredients; 500 Gr. Boiled chick peas 300 Ml. Lemon120 Gr. Tahini15 Gr. Salt160 Ml Olive oil30 Gr. Tomato for garnish 20 Gr. Boiled chick peas5 Gr. Paprika sweet for decoration20 Gr. Cucumber

Method:Arrange all the ingredients in the machine grinding chickpeas until very smooth, (use ice water to themachine to keep the hummus smoothly and cold) add Tahini and lemon, salt, and mixed until finish, test remove from the machine and keep in fridge for service,Lemon, parsley and some whole chickpeas and mix all together,Add the hummus Beirut in plate and garnish with chickpeas with tomatoes and a little olive oilServe with Arabic bread.


BABAGHANOSH WITH RED PEPPER

Ingredients:200 gr. Eggplant Smoked150 gr. Red pepper150 gr. Tomato cut100 gr. Onion 10 gr. Garlic roasted 25 gr. Olive oil50 gr. Lebnaha20 gr. Coriander powder20 gr. Cumin powder Preparation:Grill the eggplant in top of the head burner and keep to cool then cleaned and strained.Add the onion, red pepper to the oven tray mixed with little salt, pepper and olive oil. Grilled in oven until shrivel and keep to call add all together to blander and blanded all together until come smoothly mixed all eggplant, lebnah and the mixture of red pepper in bowl and test for saltarranged in servce bawl and garnished with pomegranate seed with same of fresh parsley


POTATO SALAD WITH SAFFRON

Ingredients: 3 kg potatoes peeled and cut in cubes40 gr. Local saffron 40 gr. Salt180 ml. Vinegar 30 gr. Turmeric powder20 gr. White pepper powder 4 liter water600 gr. Tomatoes cut in MacédoineMethod:in boiling pot add all ingredients together with potatoes and boiled until tender and strained keep to cold. Test salt pepper , vinegar and mixed with olive oil. Served in salad bowl and garnished with tomatoes.


FRIED CAULIFLOWER

Ingredients:3 kg Cauliflower cut into small pieces 500 ml. Cooking oil40 gr. Cumin480 ml Tahini salsa 3 litter hot water40 gr. Salt

Method:Add the cauliflower to the hot water and blanched. Strained and keep to coldHeat the cooking oil and fried the cauliflower until rose color. Remove for the oil and cooled then add salt, cumin toped . Arranged in service platter and add Tahini in side of the platter


Ingredients:

2 kg Feta cheese

1.5 kg tomatoes cut into Macédoine

180 ml olive oil

20 gr. Cumin powder

Method:

In blander machine add the cheese with little water and blended to coming very smooth.

Remove and keep in salad bowl.

Cut the half of tomatoes and mixed with cheese.

Arranged in buffet salad bowl and garnished with little tomato and olive oil with cumin.

9/4/2014

CHEESE TOMATO SALAD CUMIN FLAVOUR


ZABADY WITH CUCUMBER AND MINT

Ingredients:2 kg plain yoghurt 1 kg cucumber cut Brunoise50 gr. Dry mints or 150 gr fresh mints chopped very fine50 gr. Garlic chopped very fine30 gr. Salt as neededMethod:Mix all together and test for the salt, must be not to match garlic flavor and the garlic fresh chopped.


AL BESARH

Ingredients 1¼ kg crushed Bean, Washed 1 liter of water 300 g onions, clip 100 grams of garlic, clip 1 ½ cup parsley, minced 1 ½ cup green coriander, chopped 1 tablespoon cumin 1 grain of hot red pepper (to taste) Salt, to taste 1 tablespoon coriander, dry Onions, for garnish Method of preparation Heats water in a saucepan over medium heat and add the beans crushed, garlic, coriander, parsley, cumin, onion and hot red pepper (optional) and stir Cover the pot and let boil for an hour Lifted from the fire and mix with an electric mixer mixing finely Chop the onion rings high and fry in a little oil and decorate it Al Besarh Optional: Fry dry with coriander, cumin in a little olive oil, then add to Al besarh


FRESH GREEN GARDEN SALAD

Ingredients:Around 2 kg for eachTomato cherryFresh tomatoesCucumber Carrots RadishSpring onionGreen pepper 3 or 4 king of lettuce

Arranged all in buffet as photo and keep near fresh Dressing.


JARGER SALAD

Ingredients 2 Pack Arugula 1 white onion 10 cherry tomatoes, cut into halves Smooth sumac Red pepper Halaby Marinade 4 tbsp. lemon juice 12 tbsp. olive oil Salt to taste Print shopping list

How to prepare 1. Confuse the marinade ingredients together 2. Noriq watercress and Nkhalth with onions, tomatoes, then add the marinade to vegetables 3. Adorn power Balsmag and pepper Halabi


TAHINI

Ingredients:1.5 kg Tahini 50 gr. Garlic30 gr. Salt as needed 120 ml lemon juice20 gr. Chopped parsley 1/2 litter cold waterMethod:mix all together and test for lemon and salt (must by not salty or lemon)


BALADY SALAD

Ingredients:2 kg tomatoes1.5 kg Cucumber1 kg Green pepper1 kg Carrots500 gr. Red cabbage 300 gr. Onion120 ml Apple vinegar180 ml Olive oil30 gr. Salt

Method;Cut all vegetables in Julianne way and mixed together in bowl marinated with vinegar and olive oil, test for salt and vinegar. Arranged in service bowl for the buffet


BREAD CORNER

Assorted homemade bread white flat bread Assorted roll and loaf bread


OLIVES CORNER

Black and green olivesSlice green olives with chilli pasteSlice black olives with oregano


Ingredients:1.5 kg Carrots pickles1.5 kg Onion pickles1.5 kg Cauliflower pickles1 kg Green chilli pickles2 kg Cucumber pickles2 kg Turnip pickles

9/4/2014

TURSHI


CHEESE CORNER

Istanbul cheese, Romi cheeseFeta cheeseMixed herb cheese


SOUP BUFFET

Soup condiments

SOUP BUFFETTomato soup and vermicelli with vegetables soup Oven grilled chicken soup Soup condiments

Soup condimentsboiled chickenBoiled baby Marrow Green peasGarlic breadArabic bread ParsleyNoddle's Boiled pastaGuarded cheeseuncourts crassiny


LENTIL SOUP WITH BASTERMA

Ingredients 500 grams red lentils 2 liters vegetable or chicken broth 150 grams butter 100 grams onion, finely chopped 80 g leek 80 grams pill Islands 50 grams of garlic 20 grams tablespoon cumin, crushed Salt to taste 200 grams Bstrma chopped small Cube 1 red pepper, spicy, full-dryer as desired To provide Arabic bread oven roasted and slightly greased with olive oil Soft red pepper (optional) Lemon juice (optional) Method of preparation Wash the lentils in cold water to get rid of impurities and filtered water Protects the butter in a saucepan and add the vegetables to fry with a pinch of salt. Add half the amount of cumin lentils and then turned over a little Add the broth and red chili pepper and leave to Aglua to simmer until cooked lentils. Then cool off a bit and still red chili Atahnoa mixer Serve hot and toast. Possible Add lemon juice:


CLEAR VEGETABLES SOUP

ingredients:300 gr. Carrots300 gr. Potatoes 200 gr. Baby marrow 150 gr. Leek100 gr. Celery 150 gr. Green peas100 gr. Green beans 20 gr. Salt and pepper as needed30 gr. Chicken Maggi 2.4 litter chicken stock

Method:cut all vegetables Brunoise in cooking pot sautéed the carrots, celery, leek with little of butter and potato then add the chicken stock keep until boilingadd the rest of vegetable and keep until finish cooking . add same fresh basil and oregano before you remove for the heatServed in buffet.:


HOT CHAFING DISH

Butter RiceByitillu with lsan alasforDuck Mohamar (RoastedFish Iskandarani, Molokai with Rabit Vegetables Tourley Stuffed Mushed Potatoes


BUTTER RICE

Ingredients:8 kg Egyptian rice4 litter chicken broth50 gr. Salt, white pepper as needed300 gr. Ghee

Method:Heat the chicken broth and keep in very hotIn cooking pot heat the ghee and add the strained rice sauted until all rice coming hotAdd the salt, pepper as needed and covered with very hot chicken broth (up the rice 1.5 cm) cover the rice and reduce the heat for 20 minutes. Remove for the cooking pot and arranged in to chafing dish for the buffet


BITILLU WITH LSAN ALASFOR

Ingredients:6 kg veal Meat topside 1 kg.Pasta 180 gr. Green pepper 40 gr. Cinnamon stick40 gr. Mixed spices 40 gr. Salt and pepper to test180 gr. Ghee 600 gr. Onion chopped fine150 gr. Garlic 340 gr. Tomato paste 5 gr. Buy leave Method:Sautéed the veal meat cube with salt pepper onion and garlic until the color change and well-done sautéed the meat cover with one litter water and let to simmering to be tender.in small pot add one spoon ghee and sautéed the pasta Lasan Alasfor until color brown the add half litter of water and simmering until tenderIn the cooking veal pot add the tomato past and the pasta mixed all together, test slat, pepper and change the meat to be soft simmering for 15 minutes until the sauce come thick little and the paste tender with meat. stop the cooking and add all together in service dish


ROASTED DUCK MOHAMAR

ingredients:15 Kg duck whole 150 gr. red paprika 200 gr. Salt 50 gr. pepper320 Ml. Corn oil 115 gr. mixed herb 130 gr. carrots cut in small pieces 150 gr. salary 150 gr. Leek 200 gr. onion cut into 6 pieces each5 gr. by lives 350 gr. orange cut in 6 pieces500 ml. orange fresh juiced Ingredients:Clean the duck from any quill and keep in sidesMix all spices with the corn oil and start to paint daub all duck . In grilled try add the salary, leek, carrots, by leaves and the orange pieces and add the Duck top all and cover with few water and covered in aluminum foil then both all in hot oven for 45 minutesWhen the duck cook remove from the try and cut the breast for 3 pieces and legs same arranged in chafing dish and keep the small pieces for the duck return to the oven try to make the sauce. SauceAdd same flour to the oven try and sautéed all together and add the orange juice keep boiling until thick , strain all and test


MOUSSAKA EGGPLANT

Ingredients: 1.5 kg eggplant big size 1 kg minced meat400 gr. onion chopped very fine 20 gr. Garlic chopped very fine40 gr. Mixed herb , salt, black pepper powder 100 gr. Tomato past1 litre milk 100 gr. Butter5 gr. Nut make 5 gr. White pepper200 gr. Crated cheese 1 litre cooking oilMethod Wash the eggplant and keep to dryCut the eggplant in long pieces each one 1.5 cm and add same slat, keep for half hour. Heat the cooking oil and fried the eggplant to 65% and keep in top of kitchen towel to strain the oilIn cooking pot add same butter or oil and sautéed the meat with onion and garlic, salt, pepper same herb for approximately 10 minutes or until meat water dry complete. Add the tomato paste and same chicken stock and cooking same the bolognas sauce, when complete cook keep hot in side. Make the béchamel sauce as normal and keep in hotIn mixed bowl mix same meat and béchamel sauce together. In small kitchen wet towel add one pieces eggplant and same meat with béchamel same and roll the eggplant and keep in the service chafing dish make until finish all eggplant . Cover the all eggplant with béchamel sauce and cheese, Grilled under salamander or in the oven. Service hot


SAUTÉED VEGETABLES

Ingredients: Vegetables Sautéed its market availability 500 gr. Carrots 300 gr. Cauliflowers400 gr. Green beans400 gr. Baby marrow200 gr. Tomato for garnish100 gr. Butter20 gr. Salt, pepper white5 gr. Oregano (choice issue) 3 litter water30 gr. Sugar for carrotsMethod:1. Cut the vegetables as daily cut 2. In sauce pan add the water for boiling, when the water start boiling add same salt and then add the vegetables (boil each vegetables separately)3. In sautéed pan add the butter and melted then add the vegetables. Sautéed each vegetables along or all together then arranged in service dish to the buffet. 4. Note: Same add oregano for test, this choice optional


STUFFED MUSHED POTATOES

Ingredients: for 2 chafing dish

8 kg mushed potatoes

4 kg sautéed meat similar to moussaka meat

240 ml. fresh cream

Method:

Pour the ¼ of Mushed potato in chafing dish and cover with ¼ of meat add the other ¼ of mushed potato in top of meat and cover

with little of cream

Arranged in the oven for 4 to 6 minutes or until to have rose color. Remove from the oven and arranged in buffet chafing dish.


INTERNATIONAL CORNER

For the guest who appetite the International food Pasta station


Chicken drum stick marinated , Hawawchi

9/4/2014

B.B.Q CORNER

Grilled chicken drum stick 8 kg chicken leg 50 gr. Coriander powder20 gr. Cumin powder 40 gr. Fresh crushed black pepper½ kg lemon fresh juiced 50 gr. Salt. As needed40 ml mustard40 gr chili past 250 gr. Onion juice300 ml olive oil

Method :Cut the chicken leg and marinated with all ingrediets before 3 hours Grilled in charcoal near the guest and servie immediately .


HAWAWSHI

Ingredients: 1.5 kg meat (50% red meat and 50 % lamb fat)150 gr. Onion chopped very fine240 gr. Tomato chopped Brunoise150 gr. Green pepper chopped Brunoise50 gr. Green chilli pepper 50 gr. Parsley chopped fine 40 gr. Garlic chopped very fine 30 gr. Salt and black pepper as needed120 ml corn oil40 Pisces balady breadMethod:Mix the meat all together and open the local bread stuffed with meat mixture and closed. Add same corn oil for the face of bread before grilled. Served to guest

immediately.


KOSHARY CORNER

Ingredients 400 gr onions, 1 liter oil for frying 450 gr small pasta 400 gr of rice, parboiled 300 gr lentils, boiled 450 a spaghetti 300 gr of Homs, poached 1 kg fresh tomatoes or 200 grams tomato sauce 200 gr garlic cloves, minced Salt and black pepper, to taste 240 Ml olive oil 40 Ml white vinegar 100 gr paste Hot Sauce 20 g ground cumin


Method Fried onions in oil until golden color takes Prefer to cook rice in water lentils to taste earns more Heated chickpeas, lentils, rice and pasta for submission Tomato sauce In a frying pan add a little oil, then add the garlic and black pepper, salt and a little blush even blush . Add the tomato juice, garlic and leaves to the mixture until coheres (chilli and add this extra as desired) Al DakaIn a frying pan add a little olive oil, then add the garlic and black pepper, salt and a little blush and then put cumin, vinegar and a little water to boil well Rendering Scoop of rice in a large serving bowl, then add the pasta and lentils it and then a layer of hummus In addition to these layers a layer of tomato sauce and onions reddish Can be an additional layer of hard-boiled eggs as desired


SHOW COOKING

BEEF SHWARMA

Beef shwrma with vegetablesCondiments

Ingredients:7 kg beef or sheep 1 kg lamb fat 15 grams small condiment problem 15 grams small latency 15 grams small black pepper 40 grams of salt 120 ml white vinegar 80 ml olive oil or corn oil 200 grams onions grind in a blender and take water onions 20 ml lemon juice 8 grams ground nutmeg 15 grams Mustaka or liban zakar 40 gr. Garlic minced very fine Method:Mix the spices all together Cut the meat in very thin slice and season with spices Cut the fat in very thin slice and season with spicesIn pot add the vinegar and corn oil together with one litter of water and deep the meat to marinated and keep in fridge for one night or 12 hours Arrange the meat in shwarma shish add same lamb fat between layer , toped with meat until

finish with lamb fat last layer.


SHWARMA BREAD

Ingredients:25 gr. Sugar 90 gr. Milk powder 15 gr. Instant yeast 10 gr baking powder 120 ml oil 280 ml water 5 gr salt 1 kg flour Method: Confuse milk, yeast and baking powder, oil, water, sugar and salt with some well Add the flour to the mixture Mix all with flour mixture gradually to the dough to hold together Leave the dough for half an hour to rest Divided the dough into balls Open the dough in hand roller or in pastry machine - Put it on the sheet or tray (saj) or in noon stick panBake the dough in duplex (from 2 face) to make sour the shawrma bread roasted to make shawrma sandwich open the bread add one tablespoon thomaa add same cucumber pickles and shawrma and rolled then add the sandwich machine to roasted, when ready cut in 2 or 3 pieces and immediately serviced to the guest.


SHWARMA CONDIMENTS

Ingredients for 100 pax :

2 kg tomatoes cut Julianne

1.3 kg onion cut Julianne

1 kg onion cut Julianne mixed with 40 gr of sumac

400 gr. Chopped parsley

500 ml Thomaa (Garlic sauce)

500 ml Tahini salsa

500 gr. Mixed pickles

500 gr. cucumber pickles

This condiment for shwarma keep near the sautéed pan

use when make sautéed the shwarma . or guest use the

deep tahini salsa and Thomaa


CARVING CORNER

roasted leg of lambIngredients 8 kg thigh Sheep 480 grams butter or gheeSalt and black pepper to taste 2 cinnamon sticks 2 Paper Laurel 1 liter beef or veal stock40 Ml mustard 80 g garlic cloves 200 g leek, a small section 200 grams of celery, chopped small 200 grams pill Islands 480 grams yogurt (milk) 15 gr. Rosemary 15 gr. Them and oregano Method: Make same holes in the leg of lamb and the intervention of the garlic cloves and prove well. Yogurt mixed with ghee and other spices and painted thigh half quantity of all parties , Blush the leg from all sides rooted in kitchen flat grill until golden color earns Placed bay leaf, leek, celery and carrots under the thigh of the sheep, and sprinkle with the salt and black pepper.

Add water and a piece of aluminum foil covered and placed in the oven and over low heat for about two hours depending on the size of the lamb leg. Rub the thigh in the rest of the ghee and spices and then placed under the grill to fry and recite. Sprinkle the oven tray with same flour where the thigh with vegetables and beef stock Grilling and volatility on the fire that hold together and add them to the work of gravy sauce, Remove from heat and drain and provide along with grilled thigh,


FRIED CORNER

Cheese Sambosak

Cheese Sambosak one kg flour make around 40 to 50 pic sambosakIngredients;Dough1 kg. Flour 10 Gr. Yeast20 Gr. Salt 120 ml. Olive oil450 Ml Cold water as needed 500 Gr. Feta Cheese50 Gr. Parsley, fine chopped 40 Gr. Black seed2 Gr. Eggs 30 Gr. Saffron localMethod:1. Add the flour, yeast, salt, olive oil, in mixture machine and mixed then add the water until

the dough2. mixed will not soft and not hard.3. Keep the dough to raise for one hours4. Mix the cheese with parsley, back seed and the eggs with local saffron.5. Cut round and stuffed with cheese6. Heat the oil and fringe the cheese Fattayer until golden color.7. Arranged in bowl and service


SWEET BUFFET


SWEET BUFFET

Om Ali


SWEET BUFFET


Ice cream

Kitchen activities Buffet Egyptian Standards Categories A 1 9/4/2014 Buffet Egyptian Standards...

Documents

Transcript of Kitchen activities Buffet Egyptian Standards Categories A 1 9/4/2014 Buffet Egyptian Standards...