Cuisines: Discover great flavours by Deenar Press and Publishing

Cuisines 2012 Eng Final.indd 1

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 2

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 3

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 4

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 5

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 6

11/26/12 3:33 PM

FOREWORD

Food for thought Describing Cuisines as just a cookbook isn’t justified and so, through our restaurant reviews, we have tried to incorporate our memoirs and experiences with some of the finest food Muscat has to offer. Here, you will discover page after page of delightful ways to create recipes from all over the world. It cannot be said enough that food isn’t just about eating. With an expansive range of international recipes from Muscat’s renowned chefs to kitchen-tested techniques, the recipes in Cuisines reiterate that cooking and eating are about passion equally. This food guide can be opened whenever inspiration is needed in the kitchen and will serve to be your loyal friend. While assembling the reviews for this book, we have come to acknowledge that food isn’t just a fancy ensemble of ingredients on a plate but a lot more than meets the eye. All the elements that enhance the experience of dining out have been reviewed and starrated for you. Food writer Stephanie Alexander said, “Never surrender something as important as your diet to people you don’t know.” Cuisines will not only teach you a thing or two about cooking but it also show you how food can win hearts.

Produced by

DEENAR PRESS & PUBLISHING PO Box 139, PC 102, Al Qurm Sultanate of Oman T +968 24696868, F +968 24693569 E info@deenarmedia.com

CREDITS Hatim al Taie, Abdullah al Taie, Rathish Ramachandran, Terry Mathukutty, Shyniben Koyakkil, Manu Martin, Deepali Kumar, Snigdha Ralli, Julina Selwin, Sasha Kaur, Leticia Meneses, Vibha Ashar, Aaron Davidson

© All rights reserved. This publication may not be reproduced or transmitted in any form in whole or in part without the written permission of the publishers. While care has been taken in the preparation of this book, the publishers cannot be held responsible for the accuracy of the information herein, or any consequences arising from it.

Printed at Modern Colour Printers

Cuisines 2012 Eng Final.indd 7

11/26/12 3:33 PM

CONTENTS appetisers CHICKEN DUMPLINGS .......................14 CRAB STUFFED MUSHROOMS .........16 STUFFED PANEER PAKORAS ............18

soups & salads CHICKEN LETTUCE BUNDLES ...... 20 TOM POH TEAK ............................. 22 SWEET POTATO CARROT SOUP.............................. 24

rice & pasta COCONUT AND PEANUT SAUCE THAI NOODLES ......................26 AKBAR’S FEAST .................................28 PHAD THAI GOONG............................30

Cuisines 2012 Eng Final.indd 8

11/26/12 3:33 PM

seafood ATLANTIC SALMON & MANGO CEVICHE .......................... 32 LEMON MUSTARD FISH CURRY .................................. 34 PAN FRIED RED SNAPPER ............ 36 SPICY TUNA HAND ROLL .............. 38 PLA MA NAO ................................. 40

POULTRY CARIBBEAN SHISH KABOBS ......... 42 CHICKEN STROGANOFF ............... 44 FETA AND HERB STUFFED CHICKEN ....................................... 46 PAN FRIED DUCK WITH RASPBERRY SAUCE ..................... 48

MEAT BALTI LAMB KOFTA ...................... 50 MALAYSIAN BEEF RENDANG ........ 52 KAENG PANANG NUEA ................. 54 CAJUN LAMB AND BEEF ............... 56 MUTTON PEPPER FRY .................. 58

Cuisines 2012 Eng Final.indd 9

11/26/12 3:33 PM

CONTENTS>> VEGETABLES DAL MAKHANI ............................... 60 GNOCCHI WITH TOMATOES, SPINACH AND PANCETTA............. 62 RATATOUILLE ............................... 64 KAO NIEW-MA-MOUNG ................. 66

DESSERTS STRAWBERRY PHIRNI ................... 68 TIRAMISU ...................................... 70

RESTAURANT REVIEWS AL TAJIN GRILLHOUSE ...................... ASIA ................................................ KHALAB ........................................... MARJAN .......................................... MUMTAZMAHAL ................................ O'MALLEYS ...................................... SHANG THAI ..................................... THE JUNGLE .................................... TUSCANY ......................................... WOODLANDS ....................................

Cuisines 2012 Eng Final.indd 10

74 75 76 77 78 79 80 81 82 83

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 11

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 12

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 13

11/26/12 3:33 PM

CHICKEN DUMPLINGS Preparation time: 20m Cooking time: 30m Serves: Four persons

PREPARATION Combine flour and salt in a bowl, mix well. Add sufficient water and knead to get soft dough.

INGREDIENTS Chicken mince

1 cup

Refined flour (Maida)

2 cups

Spring onions with greens, chopped

Ginger, chopped 1 inch piece Green chillies, chopped

Garlic cloves, chopped

5-6 cloves

Soy sauce Salt to taste

2tsp

Bring together the minced chicken, spring onions, ginger, green chillies, garlic, soya sauce and set aside. Divide the dough into sixteen small portions. Shape them into balls and roll out finely. Put a teaspoon of the filling in the middle. Bring edges together to the centre, making small tight pleats. Pinch and twist the pleats to ensure that the dumpling is closed tightly. Steam the dumplings in a steamer for about twenty minutes. Serve hot with tomato-garlic sauce.

14 APPETISERS

Cuisines 2012 Eng Final.indd 14

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 15

11/26/12 3:33 PM

CRAB STUFFED MUSHROOMS Preparation time: 15m Cooking time: 25m Serves: Four persons

16 APPETISERS

Cuisines 2012 Eng Final.indd 16

11/26/12 3:33 PM

INGREDIENTS Large white mushrooms

Freshly grated parmesan cheese

4tbsp

Extra virgin olive oil

2½tsp

Parsley shopped

2tbsp

Salt

1tsp

Freshly cracked black pepper

½tsp

Cream cheese softened

1cup

Bread crumbs Crabmeat Lemon juice Dijon mustard

1½tbsp 1cup 118ml 1tsp

PREPARATION Preheat oven to 200C. Remove the mushroom stems and rinse gently. Pat dry with paper towels and arrange them on a buttered pan. Combine 2tbsp of parmesan cheese with all the remaining ingredients. Stir well and stuff mixture into mushroom caps, creating a halfinch crown on top. Bake for 8 to 10 minutes and remove it from the oven. Sprinkle mushrooms with remaining 2tbsp parmesan cheese and place it back into the oven until cheese melts and turns golden brown.

Cuisines 2012 Eng Final.indd 17

11/26/12 3:33 PM

STUFFED PANEER PAKORAS Preparation time: 15m Cooking time 7 to 10m Serves Two persons

18 APPETISERS

Cuisines 2012 Eng Final.indd 18

11/26/12 3:33 PM

INGREDIENTS Paneer (Cottage cheese)

220g

For batter Gram flour

50g

Ginger garlic paste

10g

Salt to taste Haldi (turmeric) powder

Jeera (cumin) powder

Lime juice and water For stuffing Pomegranate paste

10g

Fried crushed cashew nuts

Mint and green chili paste

Oil for frying

PREPARATION Cut the paneer into two equal squares and slit the centre for filling. Grind pomegranate seeds, mint and green chillies to a thick paste; add crushed cashew nuts to it. Stuff the paste in the paneer. Make a batter of gram flour, ginger garlic paste, haldi powder and jeera powder. Coat the paneer squares and deep fry until golden brown. Serve hot with tomato and resin dip.

Courtesy: Executive Chef Pardeep Singh, Mumtaz Mahal

Cuisines 2012 Eng Final.indd 19

11/26/12 3:33 PM

CHICKEN LETTUCE BUNDLES Preparation time: 20m Serves: Six persons

20 SOUPS & SALADS

Cuisines 2012 Eng Final.indd 20

11/26/12 3:33 PM

INGREDIENTS Sesame Herb Dressing

/3 cup

Mayonnaise

Rice vinegar

¼ cup

Roasted garlic mint, chopped

cup

/3 cup

Fresh cilantro, chopped

Sesame oil

/3 1tsp

Green onions, finely chopped Minced fresh ginger

2 1tbsp

Lettuce bundles Small avocados Cooked chicken, shredded

2 280g

Small cucumber cut in ¼-inch cubes Carrots

1 ¼ cup

Large romaine lettuce leaves

PREPARATION Combine mayonnaise and ¼-cup seasoned rice vinegar with remaining dressing ingredients in a small bowl or pitcher; whisk to blend. Cut avocados in half, remove pits and peel. Cut into small cubes, place in a bowl and toss with remaining 1 tablespoon seasoned rice vinegar. To assemble lettuce bundles, place a lettuce leaf on each serving plate. Drizzle centre of lettuce with sesame herb dressing. Top with 1/3 cup chicken, 2 tablespoons diced cucumbers, 1 tablespoon carrot and about ¼ cup diced avocado. Drizzle with more dressing and serve in salad plate.

Cuisines 2012 Eng Final.indd 21

11/26/12 3:33 PM

TOM POH TEAK Spicy mixed seafood soup with hot basil Preparation time: 20m Serves: Four persons

PREPARATION INGREDIENTS Chicken stock

Bring the chicken stock to boil. 4 cups

Add lemon grass, galangal and seafood to the chicken stock and boil for four minutes or until the seafood cooks well.

Prawns

40g

Mussel

40g

Dory fillet

40g

Squid

40g

Galangal

10g

Lemon grass

10g

Kaffir lime leave

10g

Remove from heat and just before serving add the lemon juice and the thai hot basil.

Button mushroom

40g

Serve hot in soup bowls

Thai hot basil

10g

Fish sauce

6tbsp

Lemon juice

6tbsp

Coriander

10g

Tomatoes

15g

Once the seafood is cooked, add the lime leaves, button mushrooms, tomatoes and the fish sauce, stir continuously.

Courtesy: Executive Chef Praiwan Sriplai, Shang Thai

22 SOUPS & SALADS

Cuisines 2012 Eng Final.indd 22

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 23

11/26/12 3:33 PM

SWEET POTATO CARROT SOUP Preparation time:15m Cooking time: 20m Serves: Four persons

PREPARATION INGREDIENTS Large leek chopped Butter Sweet onion, chopped

1 1Â˝tbsp 1 cup

Carrot, peeled and chopped

2 cups

Chopped and peeled sweet potatoes

4 cups

Vegetable broth

5 cups

Ground ginger

1tsp

Salt to taste Lime juice Ground black pepper to taste

1tsp

Place chopped leeks into a bowl filled with water. Stir leeks to break apart and to remove dirt, then drain and set aside. Over medium heat, add butter in a large pot. Add the onions, the leeks, carrots and cook for five minutes. Add in the sweet potatoes and cook for one minute. Then add broth and ginger and stir. Add salt to taste. Bring mixture to boil, cover and reduce heat and bring to simmer. Cook for 20 minutes or until potatoes are cooked and are fork tender. M ake a smooth puree out of the mixture using a blender. If it is too thick, add more broth. Squeeze the lime juice and season with salt and pepper. Serve hot in soup bowls.

24 SOUPS & SALADS

Cuisines 2012 Eng Final.indd 24

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 25

11/26/12 3:33 PM

COCONUT AND PEANUT SAUCE THAI NOODLES Preparation time: 30m Cooking time: 10m Serves: Six persons

PREPARATION Take a pan; soak the rice noodles in hot water for 25 minutes.

INGREDIENTS Rice noodles

1 cup

Julienne cut Small onion

Julienne cut Red peppers

Crushed garlic cloves

Spinach sliced

1 bunch

Unsweetened coconut milk

1 cup

Peanut butter

¾ cup

Fish sauce

1tbsp

Green curry paste

1tsp

Soy sauce

1tsp

Vegetable stock

½ cup

In a small bowl mix together the peanut butter, coconut milk, fish sauce, soy sauce, green curry paste and vegetable stock. Ensure that the taste is well balanced. Add more soy sauce if it is too sweet. You could also add more of the green curry paste as it is not too spicy. Place a fry pan over medium heat, sauté the onion and red pepper until tender. Add the garlic and stir for about 30 seconds, then add the spinach. Cook until the spinach starts to wilt. Add the noodles and sauté for four to six minutes. Add the sauce and coat the vegetables and noodles.

26 RICE & NOODLES

Cuisines 2012 Eng Final.indd 26

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 27

11/26/12 3:33 PM

AKBAR’S FEAST Preparation time: 1h Cooking time: 1h 30m to 2h Serves: Four persons

INGREDIENTS 1. Lamb cubes 2. Natural yoghurt

½ cup

3. Ginger paste

1tbsp

4. Garlic paste

1tbsp

5. Green chillies (halved)

2nos

6. Garam masala

1tsp

7. Turmeric powder

½ tsp

8. Chilli powder

1tsp

Coriander powder

1tsp

Salt to taste Onion (thinly sliced)

150g

Cinnamon sticks

1 pc

Lemon juice

1 lemon

Saffron

1 pinch

Mint leaves (chopped)

50g

Coriander fresh (chopped)

50g

Corn oil Clarified butter

1tbsp 50g

Basmati rice

2 cups

Milk

½ cup

28 RICE & NOODLES

Cuisines 2012 Eng Final.indd 28

11/26/12 3:33 PM

PREPARATION Combine ingredients 1 to 10 in a ceramic bowl, cover and place in the fridge for two hours until the flavours infuse. Wash basmati rice four to five times until water runs clear. Melt clarified butter in a sauce pan over medium heat, add onions and stir until golden brown.

Bring a sauce pan of salted water to boil and add rice. Meanwhile place the lamb mixture in a thickbottomed pan and add cinnamon sticks to it. Drain the rice and spread it over the lamb mixture. Add lemon juice, saffron combined with milk and the remaining clarified butter. Spread half of

the chopped mint and coriander over the rice, cover and cook for 10 minutes. Reduce the heat and slow cook for one hour (dum pukt). Remove the pan from heat and stir gently to avoid breaking the grains. Serve hot, with Raita (vegetable yogurt) and lemon pickle.

Courtesy: Head Chef Thomas Itty Iype, The Jungle

Cuisines 2012 Eng Final.indd 29

11/26/12 3:33 PM

PHAD THAI GOONG Preparation time: 10m Cooking time: 30m Serves: Four persons

30 RICE & NOODLES

Cuisines 2012 Eng Final.indd 30

11/26/12 3:33 PM

INGREDIENTS Rice noodle

450g

Shrimp

240g

Eggs

Black soya sauce

2 tbsp

White soya sauce

2 tbsp

Sweet chilli sauce

80ml

Julienne carrots

40g

Spring onion

40g

Roasted peanut

100g

Chopped onion

30g

Cooking oil Bean sprouts

40ml 40g

Salt to taste

PREPARATION Soak the rice noodles in water until tender or about 30 minutes. Once tender drain and set aside. Heat oil in a wok and stir fry onion and shrimp until it is well cooked. Add the rice noodles followed by the rest of the sauces. Stir fry until the sauces are infused well with the noodles. Add bean sprouts, spring onion, julienne carrots and roasted peanuts to this. Garnish with a lime wedge and egg net. Courtesy: Executive Chef Praiwan Sriplai, Shang Thai

Cuisines 2012 Eng Final.indd 31

11/26/12 3:33 PM

ATLANTIC SALMON & MANGO CEVICHE Preparation time: 4h Cooking time: 15m Serves: Four persons

PREPARATION INGREDIENTS Fresh salmon cut into ½ inch pieces, completely deboned Lime juice Fresh mango cut into ½ inch pieces

1kg ½ cup 500g

Red onion, finely chopped

Green chilli, finely chopped

Salt

1tbsp

Chopped fresh dill

150g

In a non- reactive casserole, place the salmon, mango, onions, chilli, salt, tobasco sauce and oregano. Add lemon juice. Cover and place it in the refrigerator for an hour. Stir well making sure that the fish is mixed well in the lemon juice. Let it sit for another three hours, giving time for the flavours to blend. Serve in a glass or plate with dill sprig as garnish.

Dash of tabasco sauce Dash of ground oregano

Courtesy: Executive Chef Prem Negi, Al Nahda Resort

32 SEAFOOD

Cuisines 2012 Eng Final.indd 32

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 33

11/26/12 3:33 PM

LEMON MUSTARD FISH CURRY Preparation time: 30m Cooking time: 30m Serves: Four persons

PREPARATION INGREDIENTS Fish fillet (Hamour or Nile perch)

200g

Dust the fish with flour. Pan-fry the fillet until it turns golden brown.

For marinade Mustard paste

10g

Garlic chopped

Lime juice

2 whole lime

Salt to taste Mustard oil Flour for dusting

50 20g

For gravy Mustard oil Mustard seeds Whole Red chilli

Take the fish fillet and marinate it with chopped garlic, lime juice, mustard oil and salt. Keep aside for at least an hour.

10g 2g

Heat mustard oil in a pan; add mustard seeds, whole red chills and sautĂŠ. Add onions in a pan and fry until they turn brown. To the mixture add tomatoes and cook it for 10 minutes. Add mustard paste and curd and cook for 10 minutes. Once it is well cooked add salt and lime juice. Place the fried fish fillet in a serving plate. Pour the sauce on top of the fillet and garnish with a lime slice and coriander leaves.

3 to 4

Indian mustard paste

50g

Curd

50g

Onion

10g

Tomato

10g

Courtesy: Executive Chef Pardeep Singh, Mumtaz Mahal

34 SEAFOOD

Cuisines 2012 Eng Final.indd 34

11/26/12 3:33 PM

Cuisines 2012 Eng Final.indd 35

11/26/12 3:33 PM

PAN FRIED RED SNAPPER Preparation time: 10m Cooking time: 30m Serves: Three persons

36 SEAFOOD

Cuisines 2012 Eng Final.indd 36

11/26/12 3:33 PM

PREPARATION Cut all the vegetables into roughly 5mm cubes.

INGREDIENTS Red snapper fillet

2x70g

Olive oil

30ml

Salt and pepper to taste Brunoise Mediterranean vegetables Olive oil

80ml

Garlic chopped very fine

1 clove

Heat olive oil in a frying pan, sautĂŠ onions for about 45 seconds and strain them using a small strainer or absorbent paper. Do the same for all the vegetables. Heat a clean pan and add all the vegetables to it. Add garlic, stir for 30 seconds. Add tomatoes and cook for about two minutes. Add salt and pepper to taste.

Zucchini

25g

Eggplant

25g

Keep the vegetables aside

Onions

20g

Green pepper

15g

Red pepper

15g

Heat olive oil in a pan and fry the potatoes until they turn golden brown. Take them off the heat and keep aside.

Tomato skinless and seedless

30g

Fresh thyme sprig Sliced potatoes 2 mm thick Salt and pepper to taste

2 12 pieces

Starting skin side first, fry the red snapper fillet for a minute on each side. Remove from pan and keep aside. Now take a clean plate. Scoop out the centre of the potatoes and add the vegetables in the middle. Arrange the potatoes in the centre and place the fish on top. You can have a reduction of cream till it attains a smooth consistency. Add a little lemon juice, salt and white pepper. Put it on top of the fish and sprinkle some chopped fresh parsley and fresh basil.

Courtesy: Executive Chef Christian Pageot, Radisson Blu

Cuisines 2012 Eng Final.indd 37

11/26/12 3:34 PM

SPICY TUNA HAND ROLL Preparation time: 20m Serves: Ten persons

INGREDIENTS Sushi rice Seaweed (nori paper)

500g 10 pieces

Spicy tuna

500g

Cucumber

200g

Green onion

150g

Thai chilli flakes Japanese mayonnaise

30g 100g

PREPARATION Chop tuna using a sharp knife until the consistency of the tuna is almost ground to a paste. Mix Thai chilli flakes and Japanese mayonnaise together until combined. Adjust spices to taste. Take each sheet of seaweed and quickly wave them over the flame to toast them. Place a seaweed paper on a plate; spread a small portion of rice on it and lay a strip of the spicy tuna mixture over the rice. Place a few green onion slices on top. Grab one corner of the seaweed and gently roll it towards the centre of the seaweed diagonally. Serve with soy sauce as dip. Courtesy: Executive Chef Marc Cibrowius, Asia, Barr Al Jissah

38 SEAFOOD

Cuisines 2012 Eng Final.indd 38

11/26/12 3:34 PM

Cuisines 2012 Eng Final.indd 39

11/26/12 3:34 PM

PLA MA NAO Steamed fish with chilli lemon sauce Preparation time: 20m Serves: Four persons

PREPARATION Steam the dory fish fillet until it is well cooked.

INGREDIENTS Dory fish fillet

600g

Green chilli chopped

40g

Coriander chopped

15g

Garlic chopped

10g

Fish sauce

4tbsp

Lemon juice

6tbsp

Sugar

2tbsp

Small red Thai chilli chopped

10g

Red chilli

10g

Mix all the other ingredients in a bowl until you get a smooth consistency. Place the steamed fish on a serving plate and pour the sauce over the fish just before serving. Garnish with a slice of lemon and coriander leaves.

Courtesy: Executive Chef Praiwan Sriplai, Shang Thai

40 SEAFOOD

Cuisines 2012 Eng Final.indd 40

11/26/12 3:34 PM

Cuisines 2012 Eng Final.indd 41

11/26/12 3:34 PM

CARIBBEAN SHISH KABOBS Preparation time: 3h Cooking time:35m Serves: Five persons

42 POULTRY

Cuisines 2012 Eng Final.indd 42

11/26/12 3:34 PM

INGREDIENTS Chicken breasts cut into chunks

4 to 5

Teriyaki with pineapple marinade (could use peanut sauce instead)

340g

Bacon cut into halves

Bananas Pineapple chunks

4 2cups

Wooden skewers, soaked in water

PREPARATION Marinate chicken pieces in teriyaki or peanut sauce for at least three hours. Cut the bananas into five pieces each. Cook the bacon strips and pat off the grease. Do not overcook as they should remain soft enough to be wrapped around the bananas. Wrap the bacon around the bananas and skewers them alternating with chicken and pineapple. Grill over medium heat for 30 minutes or until chicken is cooked well. Serve hot with tomato sauce.

Cuisines 2012 Eng Final.indd 43

11/26/12 3:34 PM

CHICKEN STROGANOFF Preparation time: 15m Cooking time: 30m Serves: Four persons

44 POULTRY

Cuisines 2012 Eng Final.indd 44

11/26/12 3:34 PM

INGREDIENTS Boneless chicken

440g

Butter

50g

Shallots, finely chopped

25g

Cream Lemon juice Parsley, chopped

1tbsp 1bunch

PREPARATION Cut the chicken breasts into strips of 1x5cm. Heat the butter in a pan, add chicken and fry until golden brown. Drain the chicken and set aside. Add some butter into the pan and cook the shallots until tender, keeping the lid on. Add the cream and reduce quarter of the portion. Pour the lemon juice and add the chicken strips into it. Heat the pan over low flame. Once well cooked, remove and set aside. Serve hot with rice.

Cuisines 2012 Eng Final.indd 45

11/26/12 3:34 PM

FETA AND HERB STUFFED CHICKEN Preparation time: 30m Cooking time: 30m Serves: Four persons

46 POULTRY

Cuisines 2012 Eng Final.indd 46

11/26/12 3:34 PM

INGREDIENTS Chopped basil

¼ cup

Chopped Italian parsley

¼ cup

crumbled feta

110g

¼ cup toasted pine nuts Salt and pepper Chicken breasts

170g

Olive oil for drizzling

PREPARATION Preheat oven to 230˚C. Place basil, parsley, feta, pine nuts, salt and pepper in a medium bowl. Combine using a fork. Set aside. Using a sharp knife, slice the chicken breasts in half, leaving about ½ inch on one end so that you can open the breast like a book. Once opened, use a mallet to pound the chicken to a thickness of ¼-inch. Stuff the inside of each breast with ¼ of the herb-cheese mixture, then fold the chicken. Drizzle olive oil on top and season with salt and pepper. Bake for 20-25 minutes or until golden brown.

Cuisines 2012 Eng Final.indd 47

11/26/12 3:34 PM

PAN FRIED DUCK WITH RASPBERRY SAUCE Preparation time: 20m Cooking time: 30m Serves: Four persons

48 POULTRY

Cuisines 2012 Eng Final.indd 48

11/26/12 3:34 PM

INGREDIENTS Duck breast fillets

Salt

2tsp

Ground cinnamon

2tsp

Sugar

4tsp

Ground cinnamon

2tsp

Corn flour

1tsp

Raspberries

100g

PREPARATION Use a knife to score the duck breasts through the skin and fat but not all the way through to the meat. Heat a large frying pan on medium high. Fry the duck breasts skin side down until the skin browns and fat is released (about 10 minutes). Remove the breasts from the pan and pour off most of the fat. Return breasts to pan and fry skin side up for another 10 minutes. Remove and set aside on a baking tray. Mix the salt, cinnamon and sugar together, sprinkle over the skin of the duck. Pour most of the fat out of the frying pan. Combine corn flour and water into the pan and simmer for three minutes, stirring constantly, until the sauce is thickened. Add raspberries and simmer for another minute. If you like you can grill the duck breasts skin side up or pan fry them with the sauce until the sugar begins to caramelise, about one minute. Slice the duck breasts thinly, pour a little sauce over the top and serve warm.

Cuisines 2012 Eng Final.indd 49

11/26/12 3:34 PM

BALTI LAMB KOFTA Preparation time: 1h Serves: Five persons

PREPARATION INGREDIENTS Minced meat (kheema)

250g

Black cardamom seeds

½tbsp

Blanched tomato purée

150g

Ginger garlic paste Green chillies finely chopped

2tsp 3

Fennel seed powder Fenugreek (Kasuri methi) Turmeric powder

½tsp

Red chilli powder

1tbsp

Oil Curd Garam masala powder Salt to taste

2½ tbsp 4tbsp 1tsp

To prepare the koftas, first wash meat in cold running water and drain well. Add half of the chopped green chillies, half of the garam masala powder, salt, turmeric powder, 1 tsp funnel powder and black cardamom seeds then grind well blending all the ingredients. Prepare small barrel shaped koftas (Moisten your hands with oil while preparing the koftas so that they don’t stick to your hands). To make the gravy, heat a teaspoon of oil in a pan, add ginger garlic paste and sauté for a few minutes. Next, add the tomato purée and sauté for another seven minutes. Add the curd and cook it for four minutes. Combine the remaining red chilli powder and salt. Add 2 cups of water and 2 cups of mutton stock. Once brought to a boil, reduce the heat and cook for three to four minutes. Add the koftas to the gravy and cook on low flame for 20 minutes. Cover the dish with a lid while cooking. Add garam masala powder, the remaining chopped coriander, fennel seed powder, fenugreek and the clarified butter. Serve hot with Indian bread or rice.

Courtesy: Executive Chef Pardeep Singh, Mumtaz Mahal

50 MEAT

Cuisines 2012 Eng Final.indd 50

11/26/12 3:34 PM

Cuisines 2012 Eng Final.indd 51

11/26/12 3:34 PM

MALAYSIAN BEEF RENDANG Preparation and cooking time: 1h Serves: Five persons

INGREDIENTS Strip loin beef cube

380g

Corn oil Onion

100g

Garlic

2 cloves

Ginger slices

Galangal

15g

Dry chilli

Lemongrass Coriander seeds

3Âźtsp 2g

Cumin seeds

30g

Fennel seeds

Kerisik (roasted ground coconut)

250g

Coconut milk

260ml

Meat curry powder

4tbsp

Dark soy sauce

2tbsp

Sugar

10g

Salt to taste Lime leaves

52 MEAT

Cuisines 2012 Eng Final.indd 52

11/26/12 3:34 PM

PREPARATION For the rendang paste blend onions, ginger, galangal, garlic, lemongrass, and dried chillies to form a smooth purĂŠe. Grind coriander, fennel and cumin. Heat a wok with oil; add the paste, ground coriander, fennel and cumin stir well, meanwhile add turmeric. Cook for three to four minutes until it becomes dark and aromatic.

Add the beef and meat curry powder to the paste. Stir thoroughly until it turns brown. Pour coconut milk and kerisik, let it simmer gently and add soy sauce and salt. Garnish with lime leaves and serve with jasmine rice.

Courtesy: Executive Chef Marc Cibrowius, Asia, Barr Al Jissah

Cuisines 2012 Eng Final.indd 53

11/26/12 3:34 PM

KAENG PANANG NUEA Beef with tangy curry

Preparation time: 5m plus soaking time Cooking time: 1h 30m Serves: Five persons

PREPARATION Heat the oil in a sauce pan.

INGREDIENTS Beef tenderloin sliced

400g

Panang curry paste

4tbsp

Baby eggplant

80g

Light soy sauce

2tbsp

Plum sugar

2tbsp

Coconut milk

450ml

Cooking oil

3tbsp

Kaffir lime leaves Hot basil Fish sauce

Add panang curry paste and stir until it becomes fragrant. Stir in the coconut milk and add the rest of seasonings. Add the baby eggplant and let it simmer for about 2 to 3 minutes. To the curry, add the beef slices and simmer until the meat becomes tender. Garnish with hot basil, kaffir lime leaves and serve hot with rice.

10g 2tbsp

Courtesy: Executive Chef Praiwan Sriplai, Shang Thai

54 MEAT

Cuisines 2012 Eng Final.indd 54

11/26/12 3:34 PM

Cuisines 2012 Eng Final.indd 55

11/26/12 3:34 PM

CAJUN LAMB AND BEEF Preparation time: 3h Cooking time 20m Serves: Two persons

PREPARATION Marinate beef and lamb cutlets with salt and cajun spice for at least three hours.

INGREDIENTS Lamb cutlets Beef Cajun mix

2 60g 1tbsp

Salt to taste Polenta

40g

Semi dried tomatoes

20g

Milk

80m

Fresh asparagus

100g

Cook polenta with milk, salt and semi dried tomatoes. Set butter paper in a shallow dish and place the mixture over it. Cook in oven for 15 minutes on medium temperature, keep aside. Grill beef and lamb to medium rare Serve on top of polenta cake with blanched asparagus.

Courtesy: Executive Chef Prem Negi, Al Nahda Resort

56 MEAT

Cuisines 2012 Eng Final.indd 56

11/26/12 3:34 PM

Cuisines 2012 Eng Final.indd 57

11/26/12 3:34 PM

MUTTON PEPPER FRY Preparation time: 15m Cooking time: 40m Serves: Five persons

58 MEAT

Cuisines 2012 Eng Final.indd 58

11/26/12 3:34 PM

PREPARATION Add oil to a pan, fry onions until golden brown.

INGREDIENTS Boneless Mutton

1Kg

Onions

250g

Tomatoes

200g

Ginger Garlic paste

100g

Chilli Powder

1tbsp

Coriander Powder

1tbsp

Pepper Powder

1tbsp

Cumin Powder

1tbsp

Garam masala powder

1tbsp

Curry leaves & coriander leaves for tempering Oil Salt to taste

200g

Simultaneously, sautĂŠ tomatoes in another pan until they soften. Grind the onions and tomatoes to a puree. Pressure cook mutton (4 whistles) Heat the remaining oil; add the ginger garlic paste, onion tomato puree, chilli powder, coriander powder, pepper powder, cumin powder and garam masala powder. Add salt to taste Fry the mixture, stirring continuously then add the cooked mutton. Allow the mixture to cook for a few minutes. Now add coriander leaves and stir. Simmer until dry. Garnish with fried curry leaves and serve hot with hot Indian bread.

Courtesy: Chef Ravi, Woodlands

Cuisines 2012 Eng Final.indd 59

11/26/12 3:34 PM

DAL MAKHANI Preparation time: 5m plus soaking time Cooking time: 1h 30m Serves: Four persons

PREPARATION INGREDIENTS Black lentils (whole urad dal)

150g

Soak the lentils (urad, rajma and channa dal) in water for six hours, preferably overnight. Rinse until water runs clear.

Red kidney beans (rajma)

50g

Channa dal (could also use chickpeas/ garbanzo beans)

Chop the garlic, ginger and green chillies finely.

50g

Ginger peeled

10g

Boil all the lentils with the ginger, green chillies and salt and simmer until lentils are well cooked. Drain the excess water and mash the lentils with a wooden ladle.

Green chillies

Salt to taste For garnish Clarified butter (ghee)

50g

Cumin

1tsp

Garlic cloves

2–3

Asafoetida powder

a pinch

Fenugreek powder

½tsp

Fresh tomato paste or puree

100g

Butter

100g

Cream

100ml

Chilli powder

½tsp

Garam masala

½tsp

For the tempering, heat the clarified butter in a heavybottomed-pan, add the fenugreek powder and stir. Add the ginger paste and fry. To this add the asafoetida powder and tomato purée, stir for a minute. Add the mixture to the cooked dal and mix well. Add the chili powder, butter and cream to the boiling dal. Simmer gently for 30 minutes and finally add garam masala. Garnish with cream and chopped coriander, serve hot with Indian breads.

Courtesy: Executive Chef Pardeep Singh, Mumtaz Mahal

60 VEGETABLES

Cuisines 2012 Eng Final.indd 60

11/26/12 3:34 PM

Cuisines 2012 Eng Final.indd 61

11/26/12 3:34 PM

GNOCCHI WITH TOMATOES, SPINACH AND PANCETTA Preparation time: 10m Cooking time: 10m Serves: Four persons

62 VEGETABLES

Cuisines 2012 Eng Final.indd 62

11/26/12 3:34 PM

INGREDIENTS Potato gnocchi

1 packet

Baby spinach leaves

113g

Pancetta, chopped

55g

Diced tomatoes with garlic, undrained

1 can

Salt

Âź tsp

Parmesan cheese, grated

Âź cup

PREPARATION To cook the gnocchi, place the gnocchi dough into a pot of boiling water. After a few minutes the gnocchi will float to the top. Continue to cook for a minute. Remove and set aside. Place spinach in a straining bowl and drain the cooked gnocchi over spinach so it wilts slightly, set both aside. Meanwhile, heat large skillet over medium heat until hot, add pancetta and cook for five minutes or until brown and slightly crisp. Add the tomatoes and for cook three minutes, stirring several times. Stir in vinegar and salt; remove from heat. Add reserved gnocchi and spinach to tomato mixture; toss to coat. Sprinkle with cheese and serve.

Cuisines 2012 Eng Final.indd 63

11/26/12 3:34 PM

RATATOUILLE Preparation time: 10m Cooking time: 30m Serves: Four persons

64 VEGETABLES

Cuisines 2012 Eng Final.indd 64

11/26/12 3:34 PM

INGREDIENTS Zucchini

100g

Egg plant

100g

Green bell pepper

100g

Red bell pepper

100g

Tomato

30g

Onion

30g

Garlic

Olive oil

40ml

Bouguet garni

Parsley

10g

Salt and pepper to taste

PREPARATION Slice the zucchini and eggplant into slices of half inch. Heat olive oil in a pan and fry the onions. Add the bell peppers and eggplant. Remove and keep aside after two to three minutes. Add the tomatoes, zucchini and garlic, stir well. Mix all the ingredients once the eggplant and zucchini is almost done. Place the bouget garni in the pan, cover and cook for a few minutes. Garnish with parsley and serve hot.

Cuisines 2012 Eng Final.indd 65

11/26/12 3:34 PM

KAO NIEW-MA-MOUNG Sticky rice with mangoes Preparation time: 2h Cooking time: 40m Serves: Two persons

PREPARATION Soak rice overnight in room temperature water (at least three inches above rice)

INGREDIENTS Ripe mangoes

400g

Cooked sticky rice

200g

White sugar

200g

Coconut milk

150ml

Salt

1tbsp

Steam the sticky rice in a steamer with a lid over high flame for about 30 minutes. Flip the rice over and steam for another five minutes. Remove the rice and set aside once the rice is well cooked. In a bowl combine the sticky rice, salt, coconut milk, sugar and mix well. Place the peeled and sliced mangos on the serving plate along with the sticky rice. Garnish with sesame seeds.

Courtesy: Executive Chef Praiwan Sriplai, Shang Thai

66 DESSERTS

Cuisines 2012 Eng Final.indd 66

11/26/12 3:34 PM

Cuisines 2012 Eng Final.indd 67

11/26/12 3:34 PM

STRAWBERRY PHIRNI Preparation time: 15m Cooking time: 30m Serves: Six persons

PREPARATION Grind soaked rice and cashew nuts to a paste.

INGREDIENTS Milk

1 litre

Add sugar to the paste.

Soaked rice

40g

Cook until the batter is thick.

Cashew nuts

15g

Mix cardamom powder and saffron, stir well.

Sugar Cardamom powder

¼ cup ¼tsp

Pistachio nuts

¼ cup

Fresh strawberry puree

¼ cup

Place in porcelain bowls. Garnish with strawberry slices and a dash of puree. Serve chilled with green mint leaves.

Courtesy: Executive Chef Pardeep Singh, Mumtaz Mahal

68 DESSERTS

Cuisines 2012 Eng Final.indd 68

11/26/12 3:34 PM

Cuisines 2012 Eng Final.indd 69

11/26/12 3:34 PM

TIRAMISU Preparation time: 6h Serves: Four persons

PREPARATION INGREDIENTS Mascarpone cheese

500g

Caster sugar

2tbsp

Freshly brewed strong coffee, cooled

400ml

Biscuits Dark chocolate, grated

250g 80g

Beat the mascarpone and caster sugar in a medium mixing bowl with electric beaters until soft peaks form. Set aside. Add the coffee in a large bowl and dip Â˝ the portion of the biscuits quickly into the coffee mixture and then arrange over the base of a 1.25 litre serving dish or six 250ml individual serving glasses. Spread half the mascarpone mixture evenly over the biscuits. Dip the remaining biscuits into the coffee mixture and then arrange in a single layer over the mascarpone layer. Finish with a layer of the remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least six hours or overnight. Sprinkle with the grated chocolate just before serving.

70 DESSERTS

Cuisines 2012 Eng Final.indd 70

11/26/12 3:34 PM

Cuisines 2012 Eng Final.indd 71

11/26/12 3:34 PM

Cuisines 2012 Eng Final.indd 72

11/26/12 3:34 PM

RESTAURANT

REVIEW

Cuisines 2012 Eng Final.indd 73

11/26/12 3:34 PM

Al Tajin Grillhouse Radisson Blu’s response to a fine-dining steak and grillhouse comes in the form of Al Tajin Grillhouse. This restaurant has a rather interesting décor, for instance, the traditional Omani door art pieces right above the kitchen add a nice touch to the ambience. The restaurant boasts good food in an environment reflecting the opulence of Oman’s historic forts and culture. Tajin offers an innovative combination of buffet and a la carte dining. The restaurant features a fixed-price menu featuring various choices of side dish, sauce and butter that you can pair your main course with. Furthermore, you can select from a range of salads and desserts on the buffet to go with your main course. The salads Ambience .................... R AT I N G S

Food ............................ Service ........................ Value............................ Overall .........................

range from sundried tomatoes, caesar salad to babaganoush. Tajin also offers a wide variety of dessert and leaves you spoilt for choice. We ordered a grilled Norwegian salmon and a Tenderloin steak which we requested to be grilled to medium. While most of the places get the steaks wrong all the time, Tajin chefs sure did know their steak. The butter garlic sauce was a good accompaniment for the steak. The Norwegian salmon with the porcini sauce was a treat to eat. The salmon was perfectly cooked but by the end it had gotten chewy as it probably kept getting cooked on the sizzling platter it was served on. The prices may be a little on the steeper side but considering they are inclusive of the salad and dessert buffet, it is a great deal. The staff is all smiles and even though the main course took a while to be served, the lavish spread of salads helped us through the wait. In a nutshell, Al Tajin is a wonderful experience for anybody with a big appetite because the portions they serve will surely stuff you.

74 RESTAURANT REVIEW

Cuisines 2012 Eng Final.indd 74

11/26/12 3:34 PM

Asia

The simplicity extends to the presentation of the food. In fact, in Japanese cuisine, visual appeal is as much a part of the dining experience as the taste of the food itself and Asia has kept up to this authenticity. The sushi platter we tried was without doubt one of the finest in town and considering how complex it is to prepare good sushi, Asia knocked it out of the park. The sashimi just melted in the mouth and the glistening pieces of Salmon and Tuna were as good to eat as they were to look at. The beef rendang was aptly paired with jasmine rice which fused the

delicate flavour of the jasmine with a slight tinge of sweetness from the rendang. The spicy tuna hand roll was a sensation as it merged all the spices and didnâ&#x20AC;&#x2122;t overpower the taste of the fish. There was a gush of zestfulness from all the dishes we tried. The service was quick and the staff was very thoughtful as they offered to reheat our food and were very helpful in suggesting what to try. Clearly, we were not disappointed. We had expected the food to be expensive, bearing in mind that the restaurant is a part of a five star but much to our surprise the food is rather affordable and for the quality of food and the service that Asia offers, the prices will give you a reason to go back. Ambience .................... Food ............................ R AT I N G S

Nestled in Barr al Jissah is an authentic pan-Asian concept restaurant, Asia. The four glass-enclosed show kitchens serve cuisines from China, Japan, Thailand, Malaysia and Vietnam. Guests can watch the chefs cook meals using traditional cooking techniques. The menu carries a variety of dishes ranging from sushi to thai curries, noodles and satays. The restaurant spells out a contemporary Asian design as it emphasis on a red and black colouredtheme with minimalistic interiors.

Service ........................ Value............................ Overall .........................

RESTAURANT REVIEW 75

Cuisines 2012 Eng Final.indd 75

11/26/12 3:35 PM

Khalab Walking through a canopy of palm trees is Al Nahda Spa and resortsâ&#x20AC;&#x2122; main dining restaurant, Khalab. They offer a true finedining experience as was evident from the three sided glass enclosed interior dining space and high ceilings. There is additional exterior seating as well so the restaurant accommodates to large groups. It has an upscale and sophisticated feel to it. Khalab usually serves buffet but we ordered from the a la carte menu. The presentation of everything we had was enchanting to say the least. We went with Malaysian skewers and insalata caprese for our starters. The simple Italian salad with buffalo mozzarella cheese, tomatoes and basil seasoned with olive oil and balsamic vinegar had fresh ingredients Ambience .................... R AT I N G S

Food ............................ Price ............................ Location ...................... Service ........................

which made it the perfect appetiser. The Malaysian skewers were somewhat like chicken satay and tasted alright. For our main course we ordered a rib eye steak done to medium rare. The steak was superb and the accompaniments of the sweet potato mash, broccoli and asparagus made us feel less guilty about the sinful steak. We also tried the phyllo crusted prawns which were slightly overcooked so the prawns lost their crunchy texture. The dessert was the main attraction out of all our three courses. The Praline nougat which was creamy and silky from the strawberry cream and crispy from the nougat, was a treat for the sweet tooth. Entirely, we thought of the service as a little slow but considering the fact that the restaurant is mainly for people staying at the resort for leisurely reasons, itâ&#x20AC;&#x2122;s excusable. The general pace of things at Khalab is relaxed which really puts you in that mood as well. However, the prices are not exactly relaxed on the pocket and are a little exorbitant to be honest but for the complete fine-dining experience that Khalab offers, it might just be worth it.

76 RESTAURANT REVIEW

Cuisines 2012 Eng Final.indd 76

11/26/12 3:35 PM

Marjan

To begin with, we had the Satay which came with a peanut sauce, lontong and pickles. It was quite flavoursome but the lamb and beef on it was slightly overcooked to the point of being tough, the chicken however, was succulent. The red hot chilli chicken (roasted chicken) was more pleasant to eat. It was spicy but tangy and was served with steamed rice. The chicken was well-cooked and had a zesty taste to it. The authenticity of Indonesian flavours was evident in our entire meal. On the whole, we felt that the presentation

of the food was appealing even though the prices are a bit on the higher side. The general atmosphere of the place is very interactive as an outdoor kitchen definitely paves way for you to speak with the chef and find out more about what youâ&#x20AC;&#x2122;re eating. The service was quite prompt and the staff was very delightful and vivacious. There is also a bar next to the pool where you can enjoy a drink or two. But for us, the focus of the complete experience of dining at Marjan was the ambience. Having your meal by the poolside, overseeing the ocean, while waiters in colourful shirts prance around you with exotic food, is a worthwhile experience that takes you on a vacation.

Ambience .................... Food ............................ R AT I N G S

Marjan is an authentic Indonesian restaurant in the Grand Hyatt hotel that is set in the outdoors, by the pool side, overlooking the ocean (Hyattâ&#x20AC;&#x2122;s private beach). The place is unperturbed and has a peaceful, relaxed aura to it. Marjan is closed during the summers, from May to September which makes sense, given the al fresco seating arrangement. On-season they offer Indonesian food in the evenings as well as light lunches by the pool with a selection of sushi and sashimi.

Price ............................ Location ...................... Service ........................

RESTAURANT REVIEW 77

Cuisines 2012 Eng Final.indd 77

11/26/12 3:35 PM

MumtazMahal Perched on a hill, with an intimate and contemporary Indian environment created by live sitar performances, traditional seating at low tables and lanterns, it is no surprise that Mumtaz Mahal specialising in Mughlai cuisine, has gained so much popularity. Even though the restaurant has been around for a long time, the recently refurbished interiors and the noteworthy change in their menu has added to the appeal of the place as the menu now includes food from all over India.The renovation includes an extended terrace on recommendations from many diners among other aesthetic additions.The service is impressive and the staff is courteous. The food we tried was not just appetising Ambience .................... R AT I N G S

Food ............................ Price ............................ Location ...................... Service ........................

but also a treat for the eyes.The seafood kebab platter is a must try. It comes with two types of fish and prawns. The fish served was fresh and cooked well. In fact, all the seafood dishes that we tried were very good particularly the lemon mustard fish curry, a signature dish of the chef which exhibited a perfect balance of robust yet distinct flavours.A real show stopper though was the black dal makhani which was rich and creamy in texture and no amount of praises can justify how much we enjoyed it. The Kashmiri pulao was not just the perfect accompaniment but also a great dish in itself. For dessert, we had the perfect contemporary dessert of strawberry phirni brule. The strawberry concoction paired with the traditional phirni was an enchanting fusion. All in all, the food lived up to expectations and the restaurant had a welcoming aura to it which makes it an ideal choice for diningin. Though the prices are a little on the steeper side, the quality of service coupled with the great food is bound to draw Indian food lovers to this restaurant time and again.

78 RESTAURANT REVIEW

Cuisines 2012 Eng Final.indd 78

11/26/12 3:35 PM

O'Malleys

Apart from the traditional Irish ambience what intrigued us even more, was the food. It may not have been as traditional as the interiors but it was still impressive. We ordered the shepherd’s pie which is a baked minced meat and peas dish with cheese. It was a wholesome meal by itself. We also sampled the Irish stew which had a strong peppery burst to it though the meat was slightly underdone for a stew. The battered fish and chips we tried tasted like the usual English fish and chips, which of course is always a safe and satisfying choice. Everything we tried came in a generous helping and it’s no secret that the Irish like their food in abundance. Even though our stomach gave up with so much food, our sweet tooth did not and

so we had a New York baked cheesecake with raspberry sauce and Bavarian cream. It was perfectly sweet and the right way to end a heavy meal. Next we had the chocolate cake with whipped cream and chocolate syrup which wasn’t very moist but anything with that much chocolate is bound to taste good. The menu lists a huge selection of Irish dishes with a few international favourites. The staff is friendly though we must admit that it is quite hard to catch their attention. For the quantities served, the food is a true value for money. If you’re looking for a reasonable place with good food and beverages, O’Malleys might just be the right place to go. Ambience .................... Food ............................ R AT I N G S

O’Malleys is an Irish pub located at the Radisson Blu hotel. The pub follows a completely Irish theme with red and green colours standing out, adding to the conventional feel of the place. The framed pictures on the wall are a standard pub trademark for most pubs and really bring out the décor.

Price ............................ Location ...................... Service ........................

RESTAURANT REVIEW 79

Cuisines 2012 Eng Final.indd 79

11/26/12 3:35 PM

shang thai Serving exclusively Thai cuisine, Shang Thai is a delightful fine-dining experience for Thai food lovers. Every decorative piece that adorns the interiors of Shang Thai has been imported from Thailand which reflects the authenticity of the restaurant. The dĂŠcor is minimalistic yet traditional. The menu offers a wide range of soups, salads, starters, mains and some exciting desserts. We started off our meal with the ideal refreshing drink of lemon grass ginger iced tea followed by an assortment of starters, Shang Thai selection. This selection platter consisted of vegetable spring rolls, prawns on toast, fish cake, chicken satay and papaya salad with a trio of sauce. Personally, we relished all of it but to pick a favourite Ambience .................... R AT I N G S

Food ............................ Price ............................ Location ...................... Service ........................

would recommend the fish cake. We had a spicy clear seafood soup with hot basil, lemon grass and mushroom; it was a lovely concoction of rich flavours. For our main course we had the steamed fish fillet with lemon chilli sauce. The fish literally melted in the mouth and had a hint of sour with just the right amount of chilli. We tried the stir-fried minced chicken with hot basil and tangy red beef curry accompanied by wok-fried noodles with prawns and roasted peanuts better known as phad thai. There are no words to express how much we enjoyed it all. The stir-fried chicken was on the spicier side and had a pungent tinge to it. The red beef curry had the perfect blend of sweet, spicy and the beef was quite tender. The phad thai was an absolute champion as well. Finally, to finish off our meal we ordered the Thai sticky rice with sweet mango. The sticky rice was creamy from the coconut cream and the ripe mango complemented it like a dream. Clearly, the food and the ambience won our hearts and the prices are pocket-friendly too. Whether or not you like Thai food, this place is a must-try.

80 RESTAURANT REVIEW

Cuisines 2012 Eng Final.indd 80

11/26/12 3:35 PM

the JUNGLE With a forest theme incorporated, The Jungle instantly makes you fall in love with its ambience. As we walked in and settled down, we noticed that everything right from the menu to the artificial forest is in consonance with this theme.

flavoursome compared to most of the food we tried. It was creamy, well-cooked and delectable. However, the lamb biryani also called Akbar’s feast, stole the spotlight with its tender, perfectly cooked lamb and was a feast indeed.

Even the name of the dishes gets inspiration from the theme.The forest fire wings for instance, are just usual chicken wings. As the name implied, the wings were not exactly hot. The peri-peri sauce which adorned the wings was more on the sweeter side and isn’t something we’d personally recommend. A real winner of a starter though was the spicy sweet shrimp. To an onlooker, they were just batter fried jumbo shrimps with a little bit of a sweet and spicy sauce but the way the flavours of the sweet and spicy just fused, really did the trick for us. We tried the grill which comes with five types of kebabs, all served with roasted bell peppers. The grill is served on your table while being grilled on a bed of charcoal.The Tandoori chicken we tasted lacked seasoning and wasn’t a very exciting dish even though the chicken was succulent. The butter chicken was more

The service was uncompromised and the staff was actually quite amicable. For the quantity and quality of food served, it was well worth the money. The dine-in accommodates almost 90 people and offers Asian, Mexican, Indian and Arab food plus it features a special menu for the kids called junior explorer menu. To sum it up, the entire experience of dining-in at The Jungle is something we completely vouch for and recommend. Ambience .................... R AT I N G S

Food ............................ Price ............................ Location ...................... Service ........................

RESTAURANT REVIEW 81

Cuisines 2012 Eng Final.indd 81

11/26/12 3:35 PM

Tuscany Walking through Grand Hyatt’s Arabiandecorated lobby, on the far right, Tuscany really stands out. As you enter through the green wrought iron gates, it’s almost as if you get a whiff of Italy. The inside is quite spacious and the tables are far enough from each other to enjoy an intimate time even if the place is bustling. There is also a patio which faces the ocean and is an ideal seating option for a winter afternoon. We ordered aubergine ravioli with tomatoes and buffalo mozzarella which was a simple yet enjoyable dish. The concasse of tomato was mildly spiced with the right amount of tanginess. The aubergine ravioli and the buffalo mozzarella complimented each other well and were good flavours Ambience .................... R AT I N G S

Food ............................ Price ............................ Location ...................... Service ........................

harmonised with the tomato. We also had rigatoni pasta with red onions, bacon and wild mushrooms. While red onions, bacon and wild mushrooms were like a marriage on the plate, the pasta was a minute away from being al dante. The desserts were true stars of our meal. We went with a valrhona jivara 40 per cent chocolate slice, gianduja cremeux, crispy chocolate pearls and grand marnier coulis which was as elaborate in taste as it was by name. The crispy chocolate pearls enriched the taste of the silky chocolate that was tantalising. Our second dessert consisted of a mascarpone rhubarb tart, strawberry sorbet, passion fruit glaze, pecan nougat. The only complaint I had with this dessert was that there wasn’t more of it. The rhubarb tart was nothing short of brilliant while the strawberry sorbet and passion fruit glaze gave a refreshing edge to it. The service is efficient and manages to keep the atmosphere of the place friendly. The prices are a little over the top but in entirety, the restaurant reflects a fusion of contemporary Italian with authentic Italian which makes it a good dining choice.

82 RESTAURANT REVIEW

Cuisines 2012 Eng Final.indd 82

11/26/12 3:35 PM

Woodlands

We chose to go with the chef recommended specialties and were not disappointed at all. The food is generally very spicy and hot but it can be moderated on request. For starters, we had the mushroom fry which had a perfect blend of spices and was a nice prelude to our main course of duck roast and mutton pepper fry. The duck roast was easy on spices but was not quite tender as one

would expect duck to be. The mutton pepper fry, however, was nothing less than delightful. The flavoursome peppery burst of the mutton was over the top, to say the least. Paired with malabari paranthas or hot appams, the taste of these dishes would definitely be enriched. For rice lovers, thereâ&#x20AC;&#x2122;s a wide selection of curries to choose from as well. The menu is vast and offers Indian and Chinese cuisines. There is no compromise on quality whatsoever; the restaurant spells consistency in its food and service. The prices are rather affordable for the standard of food that Woodlands offers. Right from the food quality to value for money, it all deserves a thumbs-up. Ambience .................... Food ............................ R AT I N G S

Woodlands is an award-winning restaurant that is renowned for its Chettinad cuisine. We walked in to an almost empty restaurant and by the time we left the place, it was bustling with people. The ambience is inviting and warm. What caught our eye as we entered was the traditional wooden furniture with green plants that embellished the restaurant. There was plenty of natural light coming through which made it a lively atmosphere. The service is prompt and attentive, in fact it actually seems like one has to wait longer to get a table than waiting for the food to arrive. The restaurant offers separate dining rooms for parties and private dining.

Price ............................ Location ...................... Service ........................

RESTAURANT REVIEW 83

Cuisines 2012 Eng Final.indd 83

11/26/12 3:35 PM

á`«`dÉ`ã`ª`dG ∂`à`¡`Lh

Cuisines 2012 Eng Final.indd 84

11/26/12 3:35 PM

Cuisines 2012 Arabic Final2.indd 84

11/27/12 1:32 PM

‫وودﻻﻧﺪس‬ ¿Éc .¿É°†dG ºë∏dG ≥Ñ£d áÑ°ùædÉH ∫É◊G ¿Éc ∂dòch áÑ°ùædÉH .Gó«L ΩÉHC’ G hCG …QÉH’ÉŸG ¢SƒãfGQÉÑdG º©W ójó©dG ÚH øe QÉ«àNÓd á°Uôa ∑Éæg ¿EÉa RQC’ G ¥É°û©d á≤jô£dG ≈∏Y »¡£ŸG RQC’ G AGƒ°S áYƒæàŸG ¥ÉÑWC’ G øe .É°†jCG á«æ«°üdG hCG ájóæ¡dG

..............

‫اﻟﻤﻜﺎن‬

. . . . . . . . . . . . . . . ‫اﻟﺨﺪﻣﺔ‬

‫ا ﻛﻞ‬ . . . . . . . . ‫ﺳﻌﺮ ا ﻛﻼت‬ . . . . . ‫اﻟﺘﺼﻨﻴﻒ اﻟﻌﺎم‬ ................

‫اﻟﺘﺼﻨﻴﻒ‬

Ωó≤j ΩÉY πμ°ûH º©£ŸGh á«dÉ©dG ¬JOƒéH ΩÉ©£dG õ«ªàj ∫hÉæàŸG ‘ É°†jCG QÉ©°SC’ Gh IRÉà‡ äÓcCG h áeóN ô¶ædÉH .óf’Ohh º©£e É¡eó≤j »àdG äÓcCÓd áÑ°ùædÉH áHôŒ ¿EÉa ∫ÉŸG πHÉ≤e áª«≤dGh IOƒ÷Gh ô©°ùdG ¤EG ÉæHÉéYEG ≈∏Y äRÉM óf’Ohh º©£e ‘ ΩÉ©£dG ∫hÉæJ .áHôéàdÉH ™«ª÷G í°üæfh Éfôjó≤Jh

¥ÉÑWCÉH Iõ«ªŸG ºYÉ£ŸG øe óf’Ohh º©£e Èà©j øμj ⁄ º©£ŸG Éæ∏NO ÉeóæY .Chettinad ófÉ°ûJ Éæ«¡àfG ÉeóæY øμdh ÉÑjô≤J ¿ÉμŸG ‘ óMCG ∑Éæg õ«ªàj .IÉ«◊Gh ácô◊ÉH è©j ¿ÉμŸG ¿Éc ΩÉ©£dG øe ÉægÉÑàfG ÜòL …òdG Å°ûdG .A±ódGh áHÉMôdÉH ¿ÉμŸG …ó«∏≤àdG »Ñ°ûÿG çÉKC’ G ¿Éc º©£ŸG πNóf øëfh ∑Éæg ¿Éc .º©£ŸG øjõJ »àdG AGö†ÿG äÉJÉÑædGh Ée ƒgh ¿Éμª∏d »JCÉJ »àdG á«©«Ñ£dG IAÉ°VE’ G øe ÒãμdG Iõ«‡h á©jöS iôNC’ G »g áeóÿG .GôMÉ°S ƒ÷G π©L øe ÌcCG IóFÉe ≈∏Y ∫ƒ°ü◊G ‘ âbh »°†≤J ÉÃQh ôaƒj .ΩÉ©£dG ∫ƒ°Uh ô¶àæJ âfCG h ¬«°†à≤J …òdG âbƒdG äÓØ◊G ‘ ΩÉ©£dG ∫hÉæàd á∏°üØæe ±ôZ º©£ŸG ∂d .á°UÉÿG QÉ«àN’G ‘ ÉfóYÉ°ù«d ∞«°ûdG ¤EG Ögòf ¿CG ÉfÎNG ΩÉY πμ°ûH ΩÉ©£dG ¿Éc å«M ÉææX ∞«°ûdG Ö«îj ⁄h øe ∞«ØîàdG øμÁ øμdh QÉMh ÒÑc πμ°ûH ÓÑàe ÉfCG óH á«¡°ûdG —GƒØd áÑ°ùædÉH .Ö∏£dG óæY πHGƒàdG √òg ¿Éch πHGƒàdG øe èjõe øY IQÉÑY ¿Éc …òdG ô£ØdÉH IQÉÑY ¿Éc …òdG »°ù«FôdG ≥Ñ£dÉH AóÑdG πÑb ájGóH ÒN §ÑdG ¿Éc .Oƒ°SC’ G πØ∏ØdÉH ¿É°V º◊h ôªﬁ §H øY Éæd áÑ°ùædÉH á«dÉãe ¬«¡W áLQO âfÉch ÓÑàeh Gôªﬁ

٨٣ ‫دﻟﻴﻞ اﻟﻤﻄﺎﻋﻢ‬

Cuisines 2012 Arabic Final2.indd 83

11/27/12 1:32 PM

‫ﺗﻮﺳﻜﺎﻧﻲ‬ »Hƒ∏dG ‘ Ò°ùJ ¿CG ∂«∏Y ÊÉμ°SƒJ º©£e ¤EG π°üJ »μd .øÁC’ G ÖfÉ÷G ≈∏Y IÉ«M ófGôL ¥óæa ‘ »Hô©dG ∂fCÉc ô©°ûJ AGö†ÿG á«fó©ŸG áHGƒÑdG øe πNóJ ÉeóæY áHÉMôdÉH πNGódG øe º©£ŸG º°ùàj .É«dÉ£jEG AGƒLCG ‘ ∂«£©j ≈àM ¢†©ÑdG É¡°†©H øY Ió«©H ä’hÉ£dGh ≈àM »ª«ª◊G ƒ÷Gh á«°Uƒ°üÿÉH ´Éàªà°SÓd á°UôØdG »gh ƒ«JÉÑdG ∑Éæg ∂dòc .ácô◊ÉH è©j ¿ÉμŸG ¿Éc ƒd ¢Sƒ∏é∏d ‹Éãe ¿Éμe »gh IöTÉÑe ôëÑdG ≈∏Y á°ù∏L .AÉà°ûdG ‘ ô¡¶dG ó©H IÎa ‘ πμ°T ≈∏Y ºë∏dGh ºWÉª£dG ™e ‹ƒaGQ ÚLôHhCG ÉæÑ∏W ∂dòc .ÒÑc óM ¤EG ≥Ñ£dG Gò¡H Éæ©àªà°SGh ÓjQGRƒe Ée óM ¤EG ÓÑàe ºWÉª£dG øe »°SÉμfÉc ≥ÑW ¿Éc ó≤a ¿É≤Ñ£dG πªμj .¢ùæ‚ÉàdG øe áÑ°SÉæe á«ªc ™°Vh ™e ..............

ƒ÷G ¿Éch GRÉà‡ ¿Éc ó≤a áeóÿG iƒà°ùŸ áÑ°ùædÉH øμdh Ée óM ¤EG á©ØJôe âfÉc QÉ©°S’G .É«dÉãeh kG ójôa ƒ÷G ÚH êõŸG ≈∏Y ∫Éãe ÒN º©£ŸG ¿EÉa ΩÉY πμ°ûH QÉ«àNG ¬∏©éj Ée ƒgh …ó«∏≤àdGh öUÉ©ŸG ‹É£jE’ G .ΩÉ©£dG ∫hÉæàd Òãμ∏d ‹Éãe

‫اﻟﻤﻜﺎن‬

. . . . . . . . . . . . . . . ‫اﻟﺨﺪﻣﺔ‬

‫ا ﻛﻞ‬ . . . . . . . . ‫ﺳﻌﺮ ا ﻛﻼت‬ . . . . . ‫اﻟﺘﺼﻨﻴﻒ اﻟﻌﺎم‬ ................

‫اﻟﺘﺼﻨﻴﻒ‬

ájÉ¡ædG ‘ º©£dG ¿Éch ó«L πμ°ûH ¢†©ÑdG Éª¡°†©H Éà°SÉH ÉædhÉæJ ∂dòc .ºWÉª£dG ™e GRÉà‡h É≤°SÉæàe .ô£ah Oó≤e º◊h ôªMC’ G π°üÑdG ™e ÊƒJÉéjôdG ô£ØdGh Oó≤ŸG ºë∏dGh ôªMC’ G π°üÑdG ¿CG ºZQ’ ≈∏Y ¿CG ’EG ≥Ñ£dG ≈∏Y ¥ƒ°û©ŸGh ≥°TÉ©dG πãe ¿Éc …ÈdG .al dante ¿ƒμJ ¿CG øe á≤«bO ó©H ≈∏Y Éà°SÉÑdG ÉæHôL ó≤a áHôéàdG √òg áª‚ Ó©a »g äÉjƒ∏◊G âfÉc …’B’ h ¬J’ƒμ«°T %40 valrhonajivara áëjöT É©FGQ º©£dG ¿Éch »JóL ¬«dƒch á°ûeô≤ŸG ¬J’ƒμ«°ûdG øª°†J ó≤a ÊÉãdG äÉjƒ∏◊G ≥ÑW ÉeCG .óM ≈°übCG ¤EG ™e ádhGôØdG ¬«HQƒ°Sh ÜQÉHhQ ÊƒHQÉμ°SÉŸG áJQƒJ √òg ™e ¬æe Éæ«μà°TG …òdG ó«MƒdG Å°ûdG .ÉLƒædG ¿Éμ«H âfÉc ó≤a É¡æe ójõŸG ∑Éæg øμj ⁄ ¬fCG ƒg iƒ∏◊G ∫É◊G ∂dòch ∞°Uƒj ’ πμ°ûH Iòjòd ÜQÉHhQ áJQƒJ .ádhGôØdG ¬«HQƒ°S ¤EG áÑ°ùædÉH

‫ دﻟﻴﻞ اﻟﻤﻄﺎﻋﻢ‬٨٢

Cuisines 2012 Arabic Final2.indd 82

11/27/12 1:33 PM

‫اﻟﻐﺎﺑﺔ‬ ™e áfQÉ≤e π°†aCG πμ°ûH ¬μæe óHõdÉH êÉLódG ¿Éc Gó«L ¬«¡W ¿Éc ó≤a ÉgÉæHôL »àdG ¥ÉÑWC’ G º¶©e ¿CÉ°†dG ÊÉjôH ¿EÉa ∫ÉM ájCG ≈∏Y .ΩhÉ≤j ’h »Áôch òjò∏dG ¬ª©£H AGƒ°VC’ G ¥öS ” â°ù«a ÈcCG ” ≈ª°ùŸG .¥ÉÑWC’ G ≈¡°TCG øe Ó©a ¿Éch á«dÉãŸG ¬«¡W áLQOh

..............

‫اﻟﻤﻜﺎن‬

. . . . . . . . . . . . . . . ‫اﻟﺨﺪﻣﺔ‬

‫ا ﻛﻞ‬ . . . . . . . . ‫ﺳﻌﺮ ا ﻛﻼت‬ . . . . . ‫اﻟﺘﺼﻨﻴﻒ اﻟﻌﺎم‬ ................

‫اﻟﺘﺼﻨﻴﻒ‬

‘ ¿ƒ∏eÉ©dG ¿Éc å«M Gó«L áeóÿG iƒà°ùe âfÉc äÉ«ªμ∏d áÑ°ùædÉH .OƒdGh ∞£∏dG ≈¡àæe ‘ º©£ŸG πHÉ≤e áª«b ∑Éæg âfÉc ó≤a Ωó≤ŸG ΩÉ©£dG IOƒLh º©£ŸG Ωó≤jh ¢üî°T 90 `d ¿ÉμŸG ™°ùàj .∫ÉŸG ¤EG á«Hô©dGh ájóæ¡dG á«μ«°ùμŸG äÓc’G √OGhôd í°üæf ÉæfEÉa QÉ°üàNÉH .∫ÉØWCÓd á°UÉN áªFÉb ÖfÉL .záHÉ¨dG{ º©£e ‘ ΩÉ©£dG ∫hÉæJ áHôéàH ™«ª÷G

ΩGôZ ‘ ™≤J ∂fCG å«M ≈ª°ùe ≈∏Y º°SG áHÉ¨dG º©£e Éæ«°ûe ¿CG ó©H .¬∏Nóe ∑Éeób CÉ£J ¿CG òæe º©£ŸG Gòg áªFÉ≤dG AGƒ°S ‹Éãe Å°T πc ¿CG Éæ¶M’ Éæ°ù∏Lh .ÉæH á£«ëŸG á«YÉæ°üdG áHÉ¨dG ≈àMh IÉMƒà°ùe áeóîà°ùŸG ¥ÉÑWC’ G ¿CG É°†jCG ÉægÉÑàfG âØd »gh ÜÉ¨dG ≥jôM áëæLCG ∑Éæ¡a É°†jCG áHÉ¨dG øe øe í°†àj Éªc .ájOÉY êÉLO áëæLCG øY IQÉÑY …ÒÑdG ¢Sƒ°S ÉeCG .áæNÉ°S Ωó≤J áëæLC’ G ¿EÉa º°SE’ G Å°ûdG ¢†©H Iƒ∏M âfÉμa áëæLC’ ÉH áæjõŸG …ÒH ‘ ÉægÉÑàfG QÉKCG …òdG .É¡H »°Uƒf ’ É«°üî°T øëfh .πHGƒàdÉH ƒ∏◊G …Èª÷G ≥ÑW ƒg ¿Éc á«¡°ûdG —Gƒa øY IQÉÑY âfÉc É¡fEÉa , …OÉY ¢üî°ûd áÑ°ùædÉH iƒ∏◊G øe π«∏≤dG ™e …ƒ°ûe ºé◊G ÒÑc …ÈªL á°UÉÿG äÉ¡μædG §∏Nh OGóYE’ G á≤jôW øμdh πHGƒàdGh ÉæHôL .ÒÑc óM ¤EG ÉæHÉéYEG äQÉKCG πHGƒàdGh iƒ∏◊ÉH ÜÉÑμdG øe ´GƒfCG ¢ùªN ‘ âfÉc »àdG äÉjƒ°ûŸG ΩÉ©£dG Ëó≤J ºàj .…ƒ°ûŸG πØ∏ØdG ™e Ωó≤e É¡∏ch ≈∏Y ¬jƒ°T AÉæKCG ∂H á°UÉÿG ádhÉ£dG ≈∏Y …ƒ°ûŸG êÉLódG …QhóæJ ÉæHôL .»JÉÑædG ºëØdG øe á≤ÑW ¥ÉÑWC’ G øe øμj ⁄h äGQÉ¡ÑdG ó©H ¬°ü≤æj ¿Éc ¬æμdh .É«¡°T ¿Éc êÉLódG ¿CG ºZôdG ≈∏Y ≈àM Éæd IÒãŸG

٨١ ‫دﻟﻴﻞ اﻟﻤﻄﺎﻋﻢ‬

Cuisines 2012 Arabic Final2.indd 81

11/27/12 1:33 PM

‫ﺷﺎﻧﻎ ﺛﺎي‬

ÉæHòL º©£ŸG ‘ ΩÉ©dG ƒ÷G ¿CG ≈∏Y ócDƒf ¿CG ÉæJƒØj ’ .É°†jCG á«fGõ«ŸG Qób ≈∏Yh áÑ°SÉæe QÉ©°SC’G âfÉch ¬«dEG .áHôéàdÉH ôjóL …ófÓjÉàdG ΩÉ©£dG ¿EÉa ’ ΩCG ¬àÑÑMCG AGƒ°S

¬fCÉH õ«ªàjh ájófÓjÉàdG äÓcC’G §≤a º©£ŸG Gòg Ωó≤j .…ófÓjÉàdG πcC’G ¥É°û©d Iójôa ΩÉ©W ∫hÉæJ áHôŒ ôaƒj øe Gójõe »∏NGódG QƒμjódG ‘ áeóîà°ùe á©£b πc ∞«°†J √òg OGÒà°SG ” óbh º©£ŸG ‘ ΩÉ©dG ƒé∏d ≥dCÉàdGh AÉ¡ÑdG OGhôd π«°UC’G …ófÓjÉàdG ƒ÷G ¢ùμ©àd ófÓjÉJ øe ™£≤dG á«gÉæàŸGh á≤«bódG ™£≤dÉH »∏NGódG QƒμjódG õ«ªàj .º©£ŸG .á∏«°UC’G ájófÓjÉàdG ó«dÉ≤àdÉH ∑ôcòJ »àdG ô¨°üdG äÉHQƒ°ûdG ´GƒfCG øe ójó©dG ΩÉ©£dG áªFÉb ∂d Ωó≤J ¢†©Hh á«°ù«FôdG ¥ÉÑWC’ Gh á«¡°ûdG —Gƒah äÉ£∏°ùdGh è∏ãŸG …É°ûdG ÜhöûÃ áÑLƒdG ÉfCG óH .á«¡°ûŸG äÉjƒ∏◊G á∏«μ°ûJ ÉfòNCG ∂dP ó©Hh π«Ñ‚õdG Ö°ûYh ¿ƒª«∏dG ™e ≈∏Y ¢Sójô≤dGh QÉ°†ÿG äÉØd É¡æeh á«¡°ûdG —Gƒa øe ÉjÉHÉÑdG á£∏°Sh êÉLódG ¬«Jƒ°Sh ∂ª°ùdG ∂«ch â°SƒàdG ..............

‫اﻟﻤﻜﺎن‬

. . . . . . . . . . . . . . . ‫اﻟﺨﺪﻣﺔ‬

‫ا ﻛﻞ‬ . . . . . . . . ‫ﺳﻌﺮ ا ﻛﻼت‬ . . . . . ‫اﻟﺘﺼﻨﻴﻒ اﻟﻌﺎم‬ ................

‫اﻟﺘﺼﻨﻴﻒ‬

º¡∏°†aCG h Gòg πμH Éæ©àªà°SG , É«°üî°T .ƒjÎdG ¢Sƒ°S ™e ájôëÑdG äÓcC’ G áHQƒ°T ÉædhÉæJ .∂ª°ùdG ∂«c ¿Éc É≤ÑW ¿Éch ô£ØdGh øNÉ°ùdG ≥Ñ◊G ™e á«aÉ°üdG πHGƒàdÉH ÉædhÉæJ ó≤a »°ù«FôdG ≥Ñ£∏d áÑ°ùædÉH .Iò∏dG ≈¡àæe ‘ ¿Éc .QÉ◊G ¿ƒª«∏dG ¢Sƒ°S ™e QÉîÑdG ≈∏Y ∂ª°ùdG ¬«∏«a QÉ◊G º©£dGh ¢†eÉM º©W hPh ºØdG ‘ ÉÑFGP ∂ª°ùdG ¢Shô¡ŸG êÉLódG ∂dòc ÉæHôL .É«dÉãe ¬«a ¿Éc …òdG IôªëŸG ájÒ©°ûdG ™e …QÉμdÉH ºë∏dGh QÉ◊G ≥Ñ◊G ™e ΩÓμdG øe ∑Éæg ¢ù«d .…ÉKOÉa ≥ÑWh ¢Sójô≤dGh ∑ƒdÉH ó≤a ΩÉ©£dG Gò¡H ÉæYÉàªà°SG ióe øY È©j ¿CG øμÁ Ée á©°ùd ¬d âfÉch Å°ûdG ¢†©H πÑàe ôªëŸG êÉLódG ¿Éc ºë∏dG øe §«∏N ¿Éc ó≤a ºë∏dG …QÉc ÉeCG .ºØdG ‘ ÉØdG ÉeCG .‹Éãe πμ°ûH É«¡£e ¿Éch πHGƒàdGh iƒ∏◊Gh ÉæÑ∏W ájÉ¡ædG ‘ .¥ÉÑWC’ G ≈¡°TCG Ó©a ¿Éc ó≤a …ÉKO »Áôc RQC’ G ¿Éch Iƒ∏◊G ƒ‚ÉŸG ™e …ófÓjÉàdG RQC’ G ƒ‚ÉŸGh óæ¡dG RƒL ËôμH IQƒ°üdG â∏ªàcGh Å°ûdG ¢†©H .º∏◊Éc áHôŒ Ó©a âfÉc ó≤d .áé°VÉædG

‫ دﻟﻴﻞ اﻟﻤﻄﺎﻋﻢ‬٨٠

Cuisines 2012 Arabic Final2.indd 80

11/27/12 1:33 PM

‫أوﻣﺎﻟﻴﺰ‬ ¥óæa ‘ IOƒLƒŸG ájóædôjC’ G äGQÉÑdG óMCG »g õ«dÉehCG ó«dÉ≤àdÉH ∑ôcòj ¬fCÉH øcôdG Gòg õ«ªàjh ƒ∏H ¿ƒ°ùjOGQ ™e ö†NC’ G ¿ƒ∏dG §∏àîj å«M á≤jô©dG ájóædôjC’ G .¿Éμª∏d ≥fCÉàdGh AÉ¡ÑdG øe ójõe ∞«°†«d ôªMC’ G äGQÉWE’ G ‘ §FÉ◊G ≈∏Y IOƒLƒŸG Qƒ°üdG ¿EÉa ∂dòc √òg áaÉc áeóîà°ùŸG Qƒ°üdG ¢ùØf »g É¡H á°UÉÿG .Ωóîà°ùŸG Qƒμjó∏d Ó©a áª«b ∞«°†àd äGQÉÑdG

ôbCG ¿CG Öéjh OƒdÉH º©£ŸG ‘ πª©dG ≥jôa õ«“ .Å°ûdG ¢†©H ∂d º¡gÉÑàfG ÜòŒ ¿CG Ö©°üdG øe ¿CÉH Ωó≤ŸG ΩÉ©£dG ¿EÉa É¡Áó≤J ºàj »àdG äÉ«ªμ∏d áÑ°ùædÉH GPEG .∫ÉŸG πHÉ≤e áª«b ≈∏Y π°ü– ∂fCG ô©°ûJ ∂∏©éj ∂d äÉHhöûeh πcCG ∫hÉæJh ‹Éãe ¿Éμe øY åëÑJ âæc .∂d ‹ÉãŸG QÉ«àN’G ¿ƒμj ÉÃQ õ«dÉehCG øcQ ¿EÉa Ió«L

¥ÉÑWC’ G âfÉc ó≤a …óædôjC’ G QƒμjódG áYhQ ÖfÉL ¤EG »àdG ¥ÉÑWC’ G ¿ƒμJ ’ ÉÃQ .áYhôdG ≈¡àæe ‘ É°†jCG QƒμjódG áLQO ¢ùØæH ájó«∏≤J ¥ÉÑWCG »g ÉgÉædhÉæJ »àdGh »YGôdG IÒ£a ÉæÑ∏W .IÒãe Ó©a âfÉc øμdh âfÉch Í÷G ™e A’RÉÑdGh ΩhôØŸG ºë∏dÉH ÉgõÑN ºàj øe äÉæ«Y ÉæbhòJ ∂dòc .É¡JGP óëH á∏eÉμàe áÑLh .Oƒ°S’G πØ∏ØdG áëFGQ ¬æe ìƒØJ …òdG …óædôj’G ójÌdG ƒg Éªc âfÉμa ÉgÉæHôL »àdG ¢ùWÉ£ÑdGh ∑Éª°SC’ G ÉeCG É¡fCG …CG á«fÉ£jÈdG ¢ùWÉ£ÑdGh ∑Éª°SC’ G øY ±hô©e Éæ«dEG AÉL √ÉæHôL Ée πc .»∏ªYh ‹Éãe QÉ«Nh áæeBG Úahô©e ÚjóædôjC’ G ¿CG h Éª«°S ’ Ió«L äÉ«ªc ‘ Éæ©Ñ°T ÉæfCG ºZôdG ≈∏Y .á©Ñ°ûeh IÒÑc ¥ÉÑWCG Ëó≤àH áÑZôdG ΩhÉ≤f ⁄ ÉæfCG ’EG Éæd ¬Áó≤J ” …òdG πcC’ G øe Í÷G ∂«c ∫hÉæJ á°Uôa Éæd âfÉch äÉjƒ∏◊G áHôŒ ‘

..............

‫اﻟﻤﻜﺎن‬

. . . . . . . . . . . . . . . ‫اﻟﺨﺪﻣﺔ‬

‫ا ﻛﻞ‬ . . . . . . . . ‫ﺳﻌﺮ ا ﻛﻼت‬ . . . . . ‫اﻟﺘﺼﻨﻴﻒ اﻟﻌﺎم‬ ................

‫اﻟﺘﺼﻨﻴﻒ‬

.…QÉaÉÑdG ËôμdGh …È°SGôdG ¢Sƒ°S ™e á«cQƒjƒ«ædG √òg É¡H »¡ææd ‹ÉãŸG QÉ«àN’G iƒ∏◊G √òg âfÉc ™e ¬J’ƒμ«°ûdG ∂«c ÉædhÉæJ ∂dP ó©H .á©Ñ°ûŸG áÑLƒdG áÑWQ øμJ ⁄ »àdGh ¬J’ƒμ«°ûdG ÜGöTh ¥ƒØîŸG ËôμdG ‘ ¿Éc .Gó«L ¿Éc ΩÉY πμ°ûH º©£dG øμdh ÒÑc πμ°ûH øe ÒãμdG ™e ájóædôjC’ G ¥ÉÑWC’ G øe ÒãμdG áªFÉ≤dG .á«dhódG äÉ¡μædG

٧٩ ‫دﻟﻴﻞ اﻟﻤﻄﺎﻋﻢ‬

Cuisines 2012 Arabic Final2.indd 79

11/27/12 1:33 PM

‫ﻣﻤﺘﺎز ﻣﺤﻞ‬ ájôëÑdG áª©WC’ G ÜÉÑc ¢UÉN πμ°ûHh Ú©∏d áëjôe .…Èª÷Gh ∂ª°ùdG øe ÚYƒf ™e ≥Ñ£dG Gòg »JCÉj å«M áaÉc ¿EÉa á≤«≤◊G ‘h Gó«L êRÉ£dG ∂ª°ùdG »¡W ºàj Iòjòd âfÉc ÉgÉæHôL »àdG ájôëÑdG áª©WC’ G ´GƒfCG ≥Ñ£dG ƒgh ¿ƒª«∏dG ™e ∂ª°ùdG …QÉc ¢UÉN πμ°ûHh ∫GO ÊÉîª∏d áÑ°ùædÉH ∫É◊G ¿Éc ∂dòc .∞«°û∏d õ«ªŸG äÉª∏c ∑Éæg ¢ù«dh ΩGƒ≤dG »Áôc ¿Éc …òdGh Oƒ°SC’ G ÉeCG .¬H Éæ©àªà°SG ióe …CG ¤EG h ≥Ñ£dG Gòg áYhQ ∞°üJ ‹ÉãŸG èjõŸG §≤a øμj º∏a …Òª°ûμdG h’ƒÑdG ≥ÑW äÉjƒ∏ë∏d áÑ°ùædÉH .¬JGP óM ‘ òjòd ≥ÑW ¿Éc ¬æμdh ‹hÈdG ƒgh öUÉ©e äÉjƒ∏M ≥ÑW Éæjód ¿Éc ó≤a ΩGóîà°SÉH √OGóYG ºàj …òdG ≥Ñ£dG ƒgh ádhGôØdÉH ÊÒa .ájó«∏≤àdG »æjôØdG

¢VhôYh öUÉ©e …óæg ƒL ‘ πJ ≈∏Y º©£ŸG Gòg ™≤j í«HÉ°üeh á°†Øîæe ä’hÉW ≈∏Y ájó«∏≤J äÉ°ù∏Lh á«M ¿ƒμj ¿CG ∞°UƒdG Gòg πX ‘ Öjô¨dG øe ¢ù«d .ájó«∏≤J ï£ÑŸG ‘ ¢ü°üîàŸG º©£ŸG ƒg πﬁ RÉà‡ º©£e ≈∏Y ≈àM .á«Ñ©°ûdG √ò¡H º©£ŸG ≈¶ëj ¿CGh …ÓZƒŸG ¿CG ’EG á∏jƒW IÎa òæe OƒLƒe º©£ŸG ¿CG øe ºZôdG áªFÉ≤dG ‘ í°VGƒdG Ò¨àdGh Iójó÷G á«∏NGódG äGQƒμjódG áªFÉ≤dG º°†J å«M º©£ª∏d á«HPÉ÷G øe Gójõe ±É°VCG á«∏ªY âæª°†J ∂dòc .óæ¡dG AÉëfCG ∞∏àﬂ øe ¥ÉÑWCG ¿B’G OGhQ øe á«°UƒJ ≈∏Y AÉæH ¢SGÎdG ójó“ º©£ª∏d ójóéàdG ¿EÉa ∂dòc .¬d á«dÉªL áª«b áaÉ°VEG ºàj ≈àM º©£ŸG .ábÉÑ∏dG ≈¡àæe ‘ º©£ŸG ‘ Ú∏eÉ©dGh Iõ«‡ áeóÿG

..............

‫اﻟﻤﻜﺎن‬

. . . . . . . . . . . . . . . ‫اﻟﺨﺪﻣﺔ‬

‫ا ﻛﻞ‬ . . . . . . . . ‫ﺳﻌﺮ ا ﻛﻼت‬ . . . . . ‫اﻟﺘﺼﻨﻴﻒ اﻟﻌﺎم‬ ................

‫اﻟﺘﺼﻨﻴﻒ‬

âfÉc πH á«¡°T §≤a øμJ ⁄ ÉgÉæHôL »àdG ¥ÉÑWC’ G ‘ âfÉc ÉgÉædhÉæJ »àdG ¥ÉÑWC’ G ¿EÉa ΩÉY πμ°ûH Òãe º©£ŸG ‘ OƒLƒŸG ƒ÷G ¿Éch ÉæJÉ©bƒJ øª°V êhôî∏d ‹ÉãŸG ¿ÉμŸG ƒg Gòg ¿CÉH ô©°ûf Éæ∏©L É‡ á©ØJôe âfÉc QÉ©°SC’ G ¿CG ºZôdG ≈∏Y .ΩÉ©£dG ∫hÉæJh …óæ¡dG πcC’ G ™e áeó≤ŸG áeóÿG IOƒL ¿CG ’EG Ó«∏b äGôeh äGôe ¬d IOƒ©∏d º©£ŸG OGhQ ÜòŒ »¡°ûdG .¬«a á∏«ªL äÉbhCG AÉ°†bh

‫ دﻟﻴﻞ اﻟﻤﻄﺎﻋﻢ‬٧٨

Cuisines 2012 Arabic Final2.indd 78

11/27/12 1:33 PM

‫ﻣﺮﺟﺎن‬

..............

‫اﻟﻤﻜﺎن‬

. . . . . . . . . . . . . . . ‫اﻟﺨﺪﻣﺔ‬

‫ا ﻛﻞ‬ . . . . . . . . ‫ﺳﻌﺮ ا ﻛﻼت‬ . . . . . ‫اﻟﺘﺼﻨﻴﻒ اﻟﻌﺎم‬ ................

‫اﻟﺘﺼﻨﻴﻒ‬

¢†©H É©ØJôe ¿Éc ô©°ùdG ¿CG øe ºZôdG ≈∏Y Ió«L âfÉc ¿CG Éªc óM ó©HCG ¤EG ÜGòL ¿ÉμŸG ‘ ΩÉ©dG ƒ÷G .Å°ûdG á°UôØdG ∂«£©j á«LQÉÿG áMÉ°ùdG ‘ ïÑ£ŸG OƒLh ∫ƒM äÉeƒ∏©ŸG ¢†©H áaô©eh ∞«°ûdG ¤EG çóëà∏d âfÉc ∂dòc .É¡JÉfƒμeh ¥ÉÑWC’ G ∞∏àﬂ OGóYEG á≤jôW ∞£∏dG ≈¡àæe ‘ πª©dG ≥jôa ¿Éch á©jöS áeóÿG ÉææμeCG å«M áMÉÑ°ùdG ΩÉªM øe Öjôb QÉH ∑Éæg .OƒdGh √òg ‘ Å°T π°†aCG ¿Éc Éæd áÑ°ùædÉH .É°†jCG ÜGöûdG ΩÉªM QGƒL ¤EG ΩÉ©£dG ∫hÉæàa πμc ¿ÉμŸG ƒg áHôéàdG πª©j º©£ŸG ≥jôa Éªæ«H §«ëª∏d ô¶æJ âfCG h áMÉÑ°ùdG ΩÉ©£dG ´GƒfCG ≈¡°TCG ∂d Ωó≤jh áeÉ°ùàHÉH ∂àeóN ≈∏Y ô©°ùdG Gòg Ó©a ≥ëà°ùJ áHôéàdG ¿CÉH ô©°ûJ ∂∏©éj .á«≤«≤M IRÉLEG ‘ ∂fCG ¢SÉ°ùMEG ∂«£©Jh

á«°ù«fhóf’G ºYÉ£ŸG óMCG ƒg z¿ÉLôe{ º©£e π£e êQÉÿG ‘ ƒgh IÉ«M ófGôL ¥óæa ‘ IOƒLƒŸG ¥óæØH ¢UÉÿG ÅWÉ°ûdG ≈∏Yh áMÉÑ°ùdG ΩÉªM ≈∏Y å«M ‹ÉãŸG √ƒLh ¬Fhó¡H ¿ÉμŸG õ«ªàj .IÉ«M ófGôL ≈àMh ƒjÉe øe ∞«°üdG ‘ ≥∏¨j ¿ÉLôŸG º©£e ¿CG »àdG ƒμ°ùjôØdG äÉ°ù∏÷G Qö†àJ ’ ≈àM ÈªàÑ°S äÓcC’ G º©£ŸG Gòg Ωó≤j º°SƒŸG ‘ .¿ÉμŸG õ«“ ≈∏Y ∞«ØÿG AGò¨dG ∂dòch AÉ°ùŸG ‘ á«°ù«fhófE’ G ¥ÉÑWCG ÚH QÉÑàNÓd á°Uôa ™e áMÉÑ°ùdG ΩÉªM ÖfÉL .»ª°TÉ°ùdGh »°Tƒ°ùdG ¢Sƒ°S ™e AÉL …òdGh ¬«Jƒ°ùdG Éæjód , CG óÑf »μd ≥Ñ£dG Gòg ¿Éc .„ƒàfƒ∏dGh äÓ∏îŸGh äGöùμŸG ÌcCG É«¡£e ¿Éc ¿CÉ°†dGh …ô≤ÑdG ºë∏dG øμdh É«¡°T ó≤a êÉLódG ÉeCG É«°SÉb ¿Éc ¬fCG áLQód ΩRÓdG øe QÉ◊G πØ∏ØdÉH êÉLódG ¿Éc ≈¡°TC’ G ≥Ñ£dG .Gòjòd ¿Éc ¬Áó≤J ”h »¡°Th ÓÑàe ¿Éc ó≤a ( …ƒ°ûe ) ôªMC’ G ó«L πμ°ûH ƒ¡£e êÉLódG ¿Éc .QÉîÑdÉH RQC’ G ™e â°ùμY ÉgÉædhÉæJ »àdG ¥ÉÑWC’ G .Gòjòd ¬ª©W ¿Éch .á«°ù«fhófE’ G äÉ¡μædG í°VGh πμ°ûH ΩÉ©£dG ¢VôYh Ëó≤J á≤jôW ¿CÉH Éfô©°T ΩÉY πμ°ûH

٧٧ ‫دﻟﻴﻞ اﻟﻤﻄﺎﻋﻢ‬

Cuisines 2012 Arabic Final2.indd 77

11/27/12 1:33 PM

‫ﺧﻼب‬

øμdh áÄ«£H áeóÿG ¿CG Éæjód ´ÉÑ£f’G ¿Éc ΩÉY πμ°ûH ‘ ¿ƒ≤Ñj øjòdG ∂ÄdhCG Ωóîj º©£ŸG ¿CG ¤EG ô¶ædÉH Èà©j Ée ÉYƒf A§ÑdG Gòg πãe ¿EÉa ¬«aÎ∏d ™éàæŸG AÉNÎ°S’G ≈∏Y óYÉ°ùj …òdG √ƒéH º©£ŸG õ«ªàj .k’ ƒÑ≤e øμj ⁄ ô©°ùdG ¿EÉa ∫ÉM ájCG ≈∏Y .ΩÉªéà°S’Gh áMGôdGh ≈àM Ée óM ¤EG ¬«a ≠dÉÑeh Éæà«fGõ«Ÿ áÑ°ùædÉH Éëjôe áHôéàdG QÉÑàY’G ‘ ÉfòNCG Ée GPEG øμdh ÉbOÉ°U ¿ƒcCG .ô©°ùdG Gòg ≥ëà°ùJ ÉÃQ É¡fEÉa πμc

á°†¡ædG ™éàæe ‘ π«îædG QÉé°TCG ∫ÓN øe Éæ«°ûe …òdG zÜÓN{ º©£e ƒgh »°ù«FôdG º©£ŸG ¤EG π°üæd »∏L πμ°ûH ∂dP í°†àjh Iójôa ΩÉ©W ∫hÉæJ áHôŒ Ωó≤j êÉLõdG øe çÓãdG äÉ¡÷Gh á«∏NGódG äGQƒμjódG øe ∑Éæg ∂dòc .º©£ª∏d IôaƒàŸG áMÉ°ùŸGh ™ØJôŸG ∞≤°ùdGh IÒÑμdG äÉYƒªéŸG ¤EG º©£ŸG ™°ùà«d êQÉÿG ‘ »°SGôc Éæjód Qƒ©°T ∑Éæg ¿Éc ó≤d .ôeC’ G Ωõd Ée GPG ä’ÉØàM’Gh .¿ÉμŸÉH ÜÉéYE’ Gh QÉ¡Ñf’Gh IOÉ©°ùdÉH øe ójó©dG º°†j ¬«aƒH º©£ŸG Gòg Ωó≤j ÖdÉ¨dG ‘ á≤jôW âfÉch Éæ«©e ÉeÉ©W ÉæÑ∏W Éææμdh äÉÑLƒdG …ƒ°ûdG øcQ ¤EG ÉæÑgP .áYhôdG ≈¡àæe ‘ Ëó≤àdG .á«¡°T —ÉØc insalatacaprese ÉfòNCG h …õ«dÉŸG Í÷G ™e á£«°ùÑdG á«dÉ£jE’ G á£∏°ùdG äÉfƒμe õ«ªàJ ..............

‫اﻟﻤﻜﺎن‬

. . . . . . . . . . . . . . . ‫اﻟﺨﺪﻣﺔ‬

‫ا ﻛﻞ‬ . . . . . . . . ‫ﺳﻌﺮ ا ﻛﻼت‬ . . . . . ‫اﻟﺘﺼﻨﻴﻒ اﻟﻌﺎم‬ ................

‫اﻟﺘﺼﻨﻴﻒ‬

πÿGh ¿ƒàjõdG âjõH ≥Ñ◊Gh ºWÉª£dGh ÓjQGRƒŸG —ÉØc ‹Éãe ¬∏©éj Ée ƒgh áLRÉ£dG ¬JÉfƒμÃ »μª°ù∏ÑdG ÒÑc óM ¤EG ¬Ñ°ûJ ájõ«dÉŸG äÉjƒ°ûŸG âfÉc .á«¡°û∏d ≥Ñ£∏d áÑ°ùædÉH .Ó«ªL ¬ª©W ¿Éch ¬«Jƒ°ùdG êÉLódG ∂«à°S’G ¿Éc .§°Sƒàe πμ°ûH è°VÉf ∂à«°S ÉæÑ∏W »°ù«FôdG á°Shô¡ŸG Iƒ∏◊G ÉWÉ£ÑdG ™e IQƒ°üdG â∏ªàcGh Ó«ªL ÉfQÉ«àNG ¿CG ô©°ûf Éæ∏©L Ée ƒgh ¢ùLÈ°SC’ Gh »∏chÈdGh ƒ¡£e ¿Éc …òdG ¢Sójô≤dG ÉæHôL ∂dòc .É«dÉãe ¿Éc ¬ª©Wh ¬μ°SÉ“ ó≤a ¢Sójô≤dG ¿CG ≈àM ΩRÓdG øe ÌcCG øe »°ù«FôdG Üò÷G πeÉY »g äÉjƒ∏◊G âfÉc .¢ûeô≤ŸG âfÉμa ÉLƒf ÚdGÈdG ÉeCG .á«°ù«FôdG áKÓãdG ¥ÉÑWC’ G ÚH ËôμH IÉ£¨e âfÉc É¡fCG h Éª«°S’ Iòjòdh á≤«bQh áªYÉf .»Ñ°SôμdGh ádhGôØdG

‫ دﻟﻴﻞ اﻟﻤﻄﺎﻋﻢ‬٧٦

Cuisines 2012 Arabic Final2.indd 76

11/27/12 1:33 PM

‫آﺳﻴﺎ‬ ¤EG á«¡°û∏d IÒãe âfÉμa á∏ÑàŸG áfƒàdG ÉeCG . „GófôdG Iõ«ŸGh Iò∏dG ≈¡àæe ‘ πHGƒàdG âfÉc å«M óM ó©HCG âfÉc . òjò∏dG ∂ª°ùdG º©W ≈∏Y ≈¨£J ⁄ É¡fCG É¡«a ¿hÉ©àdG ≈¡àæe ‘ º©£ŸG ≥jôa ¿Éch á©jöS áeóÿG Éª«a IóYÉ°ùŸG Éæd ¿ƒeó≤j ºgh á∏eÉ©ŸG ‘ ∞£∏dGh .ÉæbGhPCG Ö°SÉæj ¿CG øμÁ

..............

‫اﻟﻤﻜﺎن‬

. . . . . . . . . . . . . . . ‫اﻟﺨﺪﻣﺔ‬

‫ا ﻛﻞ‬ . . . . . . . . ‫ﺳﻌﺮ ا ﻛﻼت‬ . . . . . ‫اﻟﺘﺼﻨﻴﻒ اﻟﻌﺎم‬ ................

‫اﻟﺘﺼﻨﻴﻒ‬

IOƒ≤©ŸG ∫ÉeB’ G Ö«îJ ⁄ áHôŒ É¡fCÉH ∫ƒ≤dG ™«£à°SCG á°UÉN ô©°ùdG ‹ÉZ ΩÉ©£dG ¿ƒμj ¿CG Éæ©bƒJ . É¡«∏Y ÉfóLh Éæà°ûgód øμdh Ωƒ‚ ¢ùªN ¥óæa øe AõL ¬fCG h á≤FÉa âfÉc ΩÉ©£dG IOƒL ¿CG h ∫hÉæàŸG ‘ ô©°ùdG ¿CG ¿É©é°ûj ô©°ùdGh ΩÉ©£dG IOƒLh áeóÿG ¿CG »æ©j Gògh .iôNCG Iôe ¿ÉμŸG Gò¡d IOƒ©dG ≈∏Y

∑ôcòj ƒL ‘ á°ü÷G ôH ™éàæe ‘ º©£ŸG Gòg ™≤j ¬£FGƒëH ïÑ£ŸG Ωó≤j ∂dòc . ájƒ«°SC’ G AGƒLC’ ÉH »æ«°üdG ïÑ£ŸG øe IôμàÑe ÉbÉÑWCG á«LÉLõdG ™HQC’ G øμÁh »eÉæà«ØdGh …õ«dÉŸGh …ófÓjÉàdGh ÊÉHÉ«dGh º¡d ΩÉ©£dG ¿ƒ¡£j ºgh äÉØ«°ûdG IógÉ°ûe ±ƒ«°†∏d ΩÉ©£dG áªFÉb º°†J . ájó«∏≤àdG »¡£dG ¥ôW ΩGóîà°SÉH …QÉμdG ≈àMh »°Tƒ°ùdG øe áYƒæàŸG ¥ÉÑWC’ G øe ójó©dG º©£ŸG õ«ªàj . äÉ¡«Jƒ°ùdGh ájô©°ûdGh …ófÓjÉàdG ôªMC’ G ¿ƒ∏dG ≈∏Y √õ«côJh …öü©dG …ƒ«°SC’ G ¬ª«ª°üàH .á≤«bódG á«∏NGódG äGQƒμjódG ™e Oƒ°SC’ Gh ‘ . ≈àM πcC’ G Ëó≤J ¥ôW ¤EG áWÉ°ùÑdG √òg óà“ á©àe ÉgóMh ájDh ôdG ¿EÉa ÊÉHÉ«dG ïÑ£ŸG ‘h ™bGƒdG å«M ¬°ùØf πcC’ G ™e ∫É◊G ƒg Éªc Iójôa áHôŒh ÉæHôL . ¬àdÉ°UCG ≈∏Y ®ÉØ◊G ‘ …ƒ«°SB’ G ïÑ£ŸG í‚ áæjóŸG ‘ ¥ÉÑWC’ G ≈¡°TCG øe √ÉfóLhh »°Tƒ°ùdG ≥ÑW Ió≤©e äÉ«∏ªY øe ≥Ñ£dG Gòg OGóYEG øª°†àj ÉŸ Gô¶f ¥hòàf øëfh Éfô©°T . Gó«L É≤ÑW Éæd êôîj ≈àM ¿ƒª∏°ùdG ™e √ÉædhÉæJh ºØdG ‘ Ühòj ¬fCÉH »ª°TÉ°ùdG É¡∏μ°T ™e ∫É◊G ƒg Éªc »¡°T Éª¡ª©W ¿Éch ¬fƒàdGh RQCG ™e ¿Éμa ºë∏dG ÉeCG . É¡Áó≤J á≤jôWh ≥Ñ£dG ‘ øe ƒ∏M º©Wh Úª°SÉ«dG á¡μf √É£YCG É‡ Úª°SÉ«dG

٧٥ ‫دﻟﻴﻞ اﻟﻤﻄﺎﻋﻢ‬

Cuisines 2012 Arabic Final2.indd 75

11/27/12 1:33 PM

‫اﻟﻄﺎﺟﻦﻟﻠﻤﺸﻮﻳﺎت‬

‘ òNCÉJ ÉeóæY øμdh Å°ûdG ¢†©H Ék ©ØJôe ô©°ùdG hóÑj ÉÃQ øμÁ , äÉ£∏°ùdGh äÉjƒ∏◊G πª°ûj ô©°ùdG Gòg ¿CG QÉÑàY’G áeÉ°ùàH’G ¿CÉH ôcòf ¿CG ÉæJƒØj ’ . GóL Ö°SÉæe ¬fCÉH ∫ƒ≤dG ¢†©H Éæ«°†b ÉæfCG ºZôdG ≈∏Y ™«ª÷G √ƒLh »∏à©J âfÉc ÉæJóYÉ°S óbh »°ù«FôdG ≥Ñ£dG ≈∏Y π°üëf ≈àM âbƒdG IÒÑc ádhÉW ≈∏Y IóàªŸGh äÉ£∏°ù∏d áYƒæàŸG áªFÉ≤dG øLÉ£dG º©£e , QÉ°üàNÉH . QÉ¶àf’G âbh ∫Ó¨à°SG ‘ ¢üî°T …C’ »bGQ ΩÉ©W ∫hÉæJ áHôŒ Èà©j äÉjƒ°ûª∏d »àdG ¬ÑLƒdG ¿C’ á©Ñ°ûeh á«¡°T áÑLh ∫hÉæJ ≈∏Y ¢üjôM .øμ‡ óM ≈°übCG ¤EG ∂©Ñ°ûà°S ó«cCÉàdÉH É¡dhÉæàà°S

¿ÉμŸG ƒ∏H ¿ƒ°ùjOGQ ¥óæØH äÉjƒ°ûª∏d øLÉ£dG º©£e Èà©j Gòg õ«ªàj å«M ∂«à°S’G ´GƒfCG π°†aCG ≈∏Y ∫ƒ°üë∏d ‹ÉãŸG ÜÉÑdG ∫ÉãŸG π«Ñ°S ≈∏Y É¡æeh áHGò÷G ¬JGQƒμjóH º©£ŸG áØ– Èà©j …òdG ïÑ£ŸG ≈∏YCG OƒLƒŸG …ó«∏≤àdG ÊÉª©dG ∂dòc . ¿Éμª∏d ôë°Sh ∫ÉªL á°ùŸ É°†jCG ∞«°†j …òdGh ,á«æa å©Ñj ƒL ‘ á«¡°ûdG äÓcC’ G øe ójó©dG √OGhôd º©£ŸG Ωó≤j π«°UC’ G ™HÉ£dG ¢ùμ©j πμ°ûHh AÉNÎ°S’Gh Ahó¡dG ≈∏Y . á∏«°UC’ G á«fÉª©dG áaÉ≤ãdG ó«dÉ≤àd ¥ÉÑWC’Gh áª©WC’G øe Gójôa Ék éjõe øLÉ£dG º©£e ôaƒj ÉgOGóYEG øμÁ »àdG ¥ÉÑWC’G ∂dòch ÉØ∏°S Ió©ŸG á«¡°ûdG ‘ øjOƒLƒŸG IÉ¡£dG πÑb øe QƒØdG ≈∏Y ¿ƒHõdG Ö∏W Ö°ùM ¥ÉÑWC’G øe ójó©dG º°†J óMƒe ô©°S äGP áªFÉb ∑Éæg . ¿ÉμŸG ≈∏Y IhÓY . »°ù«FôdG ≥Ñ£dG ™e É¡dhÉæJ ∂æμÁ »àdGh á«ÑfÉ÷G äÉ£∏°ùdG øe IÒÑc á∏«μ°ûJ ÚH øe QÉ«àN’G ∂fÉμeEÉH ∂dP ∂dòc . »°ù«FôdG ≥Ñ£dG ≈∏Y É¡àaÉ°VEG øμÁ »àdG äÉjƒ∏◊Gh ..............

‫اﻟﻤﻜﺎن‬

. . . . . . . . . . . . . . . ‫اﻟﺨﺪﻣﺔ‬

‫ا ﻛﻞ‬ . . . . . . . . ‫ﺳﻌﺮ ا ﻛﻼت‬ . . . . . ‫اﻟﺘﺼﻨﻴﻒ اﻟﻌﺎم‬ ................

‫اﻟﺘﺼﻨﻴﻒ‬

AÉ«°TC’G øe ÒãμdG º°†J å«M É¡YƒæàH äÉ£∏°ùdG á∏«μ°ûJ õ«ªàJ á£∏°S ≈àMh ¢ùª°ûdG â– áØØéŸG ºWÉª£dG øe øe ájGóH á∏«μ°ûJ º©£ŸG ôaƒj ∂dòc . ¢TƒàØdG hCG êƒæZ ÜÉH hCG öü«b . ∂JÉLÉ«àMG ∞∏àﬂ »Ñ∏J »àdG ¥GQhC’Gh äÉjƒ∏◊G øe á©FGQ º¡«¡W ºàj ¿CG ÉæÑ∏Wh ∂à«°Sh …ƒ°ûe »éjhôf ¿ƒª∏°S ÉæÑ∏W ≈∏Y π°ü– ºYÉ£ŸG º¶©e ¿CG ºZôdG ≈∏Y . §°Sƒàe πμ°ûH ¿Éé«J ¥óæa ‘ øjOƒLƒŸG äÉØ«°ûdG ¿CG ’EG Góª› ∂«à°ùdG ™e . º¡°ùØfCÉH ¬fhó©jh êRÉ£dG ∂«à°ùdG Ö∏L ≈∏Y ¿ƒ°Uôëj ºK »éjhÔdG ¿ƒª∏°ùdG ™eh ΩƒãdÉH óHõdG Ëó≤J ” ∂«à°ùdG ¿Éc . ΩÉ©£dG ∫hÉæàd Éæà«¡°T íàa …òdG »æ«°SQƒH ¢Sƒ°S Ëó≤J íÑ°UCG ¬àjÉ¡f ‘ øμdh GóL Ö°SÉæe πμ°ûH »¡£e ¿ƒª∏°ùdG ¬é°†f πªàμ«d ¬côJ ” ÉÃQh ≠°†ŸG øe ÒãμdG ¤EG êÉàëj . ¬«a ¬Áó≤J ” …òdG ≥Ñ£dG ≈∏Y

‫ دﻟﻴﻞ اﻟﻤﻄﺎﻋﻢ‬٧٤

Cuisines 2012 Arabic Final2.indd 74

11/27/12 1:33 PM

‫دﻟــــﻴــــﻞ‬

‫اﻟــــﻤــــﻄــــﺎﻋــــﻢ‬

‫‪11/27/12 1:33 PM‬‬

‫‪Cuisines 2012 Arabic Final2.indd 73‬‬

Cuisines 2012 Arabic Final2.indd 72

11/27/12 1:33 PM

Cuisines 2012 Arabic Final2.indd 71

11/27/12 1:33 PM

‫ﺗﻴﺮاﻣﻴﺴﻮ‬ ‫ ﺳﺎﻋﺎت‬٦ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬ ¿ƒHôμ°SÉe ÍL øe ΩGôL 500

∞°üf ¢ùª¨H »eƒb ºK ,ÒÑch ≥«ªY AÉYh ‘ Iƒ¡≤dG »Ø«°VCG »eƒb ∂dP ó©Hh Iƒ¡≤dG §«∏N ‘ áYô°ùH âjƒμ°ùÑdG á«ªc ÊGhCG áà°S hBG Î«d ™HQh óMGh Ëó≤J AÉfEG IóYÉb ‘ ¬°UôH . πe 250 OôØ∏d á«LÉLR Ëó≤J

»eƒb ºK âjƒμ°ùÑdG ¥ƒa ¿ƒHôμ°SÉŸG §«∏N ∞°üf »Ø«°VCG ‘ º¡«ÑJQh Iƒ¡≤dG §«∏N ≈a âjƒμ°ùÑdG á«ªc »bÉH ¢ùª¨H . ¿ƒHôμ°SÉŸG §«∏N á≤ÑW ¥ƒa IOôØe á≤ÑW

IQƒ°ûÑŸG á«æÑdG ¬J’ƒμ«°ûdG øe ΩGôL 80

»£Zh »≤ÑàŸG ¿ƒHôμ°SÉŸG §«∏N øe á≤ÑW »Ø«°VCG ájÉ¡ædG ‘ 6 IóŸ πbC’G ≈∏Y QõjôØdG ‘ ¬jóªLh »μ«à°SÓH ±Ó¨H . π«∏dG ∫GƒW hCG äÉYÉ°S . Iô°TÉÑe Ëó≤àdG πÑb ¬bƒa IQƒ°ûÑŸG ¬J’ƒμ«°ûdG ¢TôH »eƒb

‫ اﻟﺤﻠﻮﻳﺎت‬٧٠

Cuisines 2012 Arabic Final2.indd 70

11/27/12 1:33 PM

Cuisines 2012 Arabic Final2.indd 69

11/27/12 1:33 PM

‫ﻓﺮاوﻟﺔ ﻓﻴﺮﻳﻨﻲ‬ ‫ دﻗﻴﻘﺔ‬١٥ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٣٠ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺳﺘﺔ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬ Ö«∏◊G øe Î«d

.Éμ«ª°S ΩGƒ≤dG íÑ°üj ≈àM ¬«¡WG ´ƒ≤æŸG RQC’G øe ΩGôL 40 .Gó«L º¡«Ñ∏bh ¿GôØYõdG ™e π«¡dG ¥ƒë°ùe »£∏NG ƒ°TÉμdG äGô°ùμe øe ΩGôL 15 . ±õÿG äGôc ‘ §«∏ÿG »©°V ôμ°ùdG øe Üƒc ™HQ ™e GOQÉH ¬«eóbh á°Shô¡ŸÉH á«°TQh ádhGôØdG íFGô°ûH ¬«æjR . ô°†NC’G ´Éæ©ædG

‫ ﻣﻤﺘﺎز ﻣﺤﻞ‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺎردﻳﺐ ﺳﻨﺞ‬

‫ اﻟﺤﻠﻮﻳﺎت‬٦٨

Cuisines 2012 Arabic Final2.indd 68

11/27/12 1:33 PM

Cuisines 2012 Arabic Final2.indd 67

11/27/12 1:33 PM

‫ ﻣﺎ – ﻣﺎﻧﺞ‬-‫ﻛﻴﻮﻧﻴﻮ‬ ‫أرز ﻟﺰج ﻣﻊ اﻟﻤﺎﻧﺠﻮ‬ ‫ دﻗﻴﻘﺔ‬٤٠ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ ﺳﺎﻋﺘﻴﻦ‬: ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺷﺨﺼﻴﻦ‬

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ ájOÉ©dG áaô¨dG IQGôM áLQO ‘ ≥«ªY AÉfEG ‘ RQC’G »©≤fG Gó«L GQƒª¨e ¿ƒμj ¿CG IÉYGôe ™e π«∏dG ∫GƒW hCG ÚàYÉ°S IóŸ »eƒb ìÉÑ°üdG ≈ah. πbC’G ≈∏Y äÉ°UƒH 3 áaÉ°ùÃ AÉŸG â– . óFGõdG AÉŸG øe ¬à«Ø°üàH

‫اﻟﻤﻜﻮﻧﺎت‬ áé°VÉf ƒ‚Ée ΩGôL 400 êõ∏dG ƒ¡£ŸG RQC’G øe ΩGôL 200

¬©°Vhh Gó«L ¬à«£¨J ™e QÉîÑdG á∏M ‘ êõ∏dG RQC’G »¡WG RQC’G Ö«∏≤àH »eƒb ∂dP ó©H á≤«bO 30 IóŸ á«dÉY QÉf ≈∏Y QÉædG ≈∏Y øe ¬«©aQG ºK iôNCG ≥FÉbO 5 IóŸ QÉædG ≈∏Y á«©°Vh .è°†ædG ΩÉ“ óæY ÉÑfÉL ¬«©°Vh

‘h ôμ°ùdGh óæ¡dG RƒL Ö«∏Mh í∏ŸG ™e êõ∏dG RQC’G »£∏NG ƒ‚ÉŸG ô°ûHh íFGô°T »©°V ºK Gó«L Ö«∏≤àdG ™e ≥«ªY AÉYh . É©e º¡«eób h Ëó≤àdG ≥ÑW ‘ êõ∏dG RQC’G ™e .º°ùª°ùdG ÜƒÑM »eóîà°SG Újõà∏d

‫ ﺷﺎﻧﺞ ﺗﺎي‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺮاﻳﻮان ﺳﺮﻳﺒﻼي‬

‫ اﻟﺤﻠﻮﻳﺎت‬٦٦

Cuisines 2012 Arabic Final2.indd 66

11/27/12 1:33 PM

Cuisines 2012 Arabic Final2.indd 65

11/27/12 1:33 PM

‫ﺧﻀﺎر راﺗﺎﺗﻮى‬ ‫ دﻗﺎﺋﻖ‬١٠ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٣٠ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬ É°Sƒc ΩGôL 100 ¿É‚PÉH ΩGôL 100 ô°†NG πØ∏a ΩGôL 100 ôªMG πØ∏a ΩGôL 100 ºWÉªW ΩGôL 30 π°üH ΩGôL 30 ΩƒK ΩGôL 5 ¿ƒàjR âjR πe 40 ÊQÉL âjƒLƒH 1 ¢ùfhó≤H ΩGôL 10 ¥hòdG Ö°ùM πØ∏ah í∏e

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ . á°UƒH ∞°üf íFGô°T ¤EG ¿É‚PÉÑdGh É°SƒμdG »©£b »Ø«°VCG ºK π°üÑdG É¡«a …ôªMh IÓ≤e ‘ ¿ƒàjõdG âjR »æî°S ≈∏Y øe §«∏ÿG »©aQG ∂dP ó©H . ¿É‚PÉÑdGh πØ∏ØdG ¬«dEG ºWÉª£dG »Ø«°VCG ºK áKÓK hG Úà≤«bO IóŸ ÉÑfÉL ¬«©°Vh QÉædG . Gó«L ™«ª÷G »Ñ∏bh ΩƒãdGh É°SƒμdGh . ¿É‚PÉÑdGh É°SƒμdG OGóYEG ÜGÎbG óæY É¡∏c äÉfƒμŸG »£∏NG Ió©d ¬«¡WGh Gó«L ¬«£Zh IÓ≤ŸG ‘ ÊQÉL âjƒLƒÑdG »©°V . ≥FÉbO . ÉæNÉ°S Ωó≤jh ¢ùfhó≤ÑdG Ωóîà°ùj Újõà∏d ‫ اﻟﺨﻀﺮوات‬٦٤

Cuisines 2012 Arabic Final2.indd 64

11/27/12 1:33 PM

Cuisines 2012 Arabic Final2.indd 63

11/27/12 1:34 PM

‫ﺟﻮﻧﻜﺘﺸﻰ ﻣﻊ اﻟﻄﻤﺎﻃﻢ واﻟﺴﺒﺎﻧﺦ واﻟﺒﺎﻧﺴﻴﺘﺎ‬ ‫ دﻗﺎﺋﻖ‬١٠ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﺎﺋﻖ‬١٠ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬ ≈°ûàcƒæ÷G ÉWÉ£H øe IƒÑY IÒ¨°üdG ïfÉÑ°ùdG ¥GQhCG øe ΩGôL113 IQƒ°ûÑŸG Éà«°ùfÉÑdG øe ΩGôL 55 ΩƒãdG ™e ºWÉª£dG äÉÑ©μe øe áÑ∏Y í∏e á≤©∏e ™HQ (IQƒ°ûÑe) ¿Gõ«eQÉÑdG áÑéæe Üƒc ™HQ

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ ≥«bódG øe á≤«bQ á≤Ñ£H ¢Tƒ°Tôe ≥ÑW ≈∏Y ≈°ûàcƒæ÷G »©°V .IÉØ°üe ‘ ïfÉÑ°ùdG »©°Vh πHòJ ±ƒ°Sh ïfÉÑ°ùdG ¥ƒa »¡£ŸG ≈°ûàcƒæ÷G á«Ø°üàH »eƒb . ÉÑfÉL ÚæK’G »©°Vh ádƒ¡°ùH á£°Sƒàe QÉf ≈∏Y IÒÑc IÓ≤e Úî°ùàH »eƒb âbƒdG ¢ùØf ‘ íÑ°üJ ≈àM ≥FÉbO ¢ùªN IóŸ »îÑWGh Éà«°ùfÉÑdG É¡«dEG »Ø«°VCGh . á°üªﬁh ¿ƒ∏dG á«æH . äGôe Ió©d Ö«∏≤àdG ™e ≥FÉbO 3 IóŸ »¡WGh ºWÉª£dG »Ø«°VCG . QÉædG ≈∏Y øe º¡«©aQGh í∏ŸGh πÿG áaÉ°VEG ™e »Ñ∏b ºWÉª£dG §«∏ÿ ïfÉÑ°ùdGh ≈°ûàcƒæ÷G »Ø«°VCG .¬«eóbh Í÷G ¬bƒa »°TQ

‫ اﻟﺨﻀﺮوات‬٦٢

Cuisines 2012 Arabic Final2.indd 62

11/27/12 1:34 PM

Cuisines 2012 Arabic Final2.indd 61

11/27/12 1:34 PM

‫دال ﻣﺨﺎﻧﻰ‬ ‫ دﻗﺎﺋﻖ‬٥ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ ﺳﺎﻋﺔ وﻧﺼﻒ‬: ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ äÉYÉ°S 6 IóŸ AÉŸG ≈a (∫GO ÉfÉ°T ÉªLGQ OGQhG) ¢Só©dG »©≤fG AÉe øe ¢Só©dG »∏°ùZG ∂dP ó©H . π«∏dG ∫GƒW ™≤æJ π°†Øjh . É«aÉ°U Ò°üj ≈àM ™≤ædG

‫اﻟﻤﻜﻮﻧﺎت‬ ( áÑ◊G πeÉc ∫GO OGQhG) áÑ◊G πeÉc ôª°SG ¢SóY ΩGôL 150

. ÉªYÉf Éeôa QÉ◊G ô°†NC’G πØ∏ØdGh π«Ñ‚õdGh ΩƒãdG »eôaG ( ÉªLGQ) AGôªM É«dƒ°UÉa ΩGôL 50 ó©Hh í∏ŸGh QÉ◊G ô°†NC’G πØ∏ØdGh π«Ñ‚õdG ™e ¢Só©dG »∏ZG . »¡£dG ΩÉ“ ≈àM áFOÉg QÉf ≈∏Y Gƒ∏¨j º¡«YO ∂dP

( É«dƒ°UÉØdG hCG ¢üª◊G ΩGóîà°SG ∂æμÁ) ∫GOÉfÉ°T ΩGôL 50

»Ø«°VCG ∂dP ó©H á≤«ªY IÓ≤e ‘ »Ø°üŸG øª°ùdG »æî°S π«Ñ‚õdG ¿ƒé©e »Ø«°VCG ºK Gó«L »Ñ∏bh áÑ∏◊G ¥ƒë°ùe ºWÉª£dGh Gó«Jƒ«aÉ°S’G ¥ƒë°ùe »Ø«°VCG ºK §«∏ÿG …ôªM . á≤«bO IóŸ Gó«L »Ñ∏bh ¬jQƒ«ÑdG

π«Ñ‚õdG IQOƒH ΩGôL 10

»Ø«°VCG ºK Gó«L »£∏NGh ñƒÑ£ŸG ∫GódG ¤EG §«∏ÿG »Ø«°VCG QÉf ≈∏Y ∫GódG »∏ZGh Ió°û≤dGh IóHõdGh QÉ◊G πØ∏ØdG ¥ƒë°ùe .’É°SÉe ΩGQÉ÷G »Ø«°VCG ájÉ¡ædG ≈ah á≤«bO 30 IóŸ áFOÉg

‫ﻟﻠﺘﺰﻳﻴﻦ‬

õÑÿG ™e ÉæNÉ°S ¬«eóbh áehôØŸG IôHõμdGh Ió°û≤dÉH »æjR . …óæ¡dG

QÉM ô°†NG πØ∏a áÑM 2 ¥hòdG Ö°ùM í∏e

≈Ø°üe øª°S ΩGôL 50 ¿ƒªc á≤©∏e ΩƒK ¢Uƒ°üa 3-2 GôjOhÉHGó«Jƒ«aÉ°SG øe áæØM áÑ∏M ¥ƒë°ùe á≤©∏e ∞°üf ¬jQƒ«H hCG áLRÉW ºWÉªW ¿ƒé©e ΩGôL 100 √óHR ΩGôL 100 Ió°ûb πe 100 QÉM πØ∏a ¥ƒë°ùe á≤©∏e ∞°üf ’É°SÉe ΩGQÉL á≤©∏e 2

‫ ﻣﻤﺘﺎز ﻣﺤﻞ‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺎردﻳﺐ ﺳﻨﺞ‬

‫ اﻟﺨﻀﺮوات‬٦٠

Cuisines 2012 Arabic Final2.indd 60

11/27/12 1:34 PM

Cuisines 2012 Arabic Final2.indd 59

11/27/12 1:34 PM

‫ﻟﺤﻢ اﻟﻀﺄن اﻟﻤﻘﻠﻲ اﻟﻤﺘﺒﻞ ﺑﺎﻟﻔﻠﻔﻞ‬ ‫ دﻗﻴﻘﺔ‬١٥ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٤٠ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺧﻤﺴﺔ أﺷﺨﺎص‬

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ ≈àM áÑ°SÉæe IÓ≤e ‘ âjõdG øe π«∏b ‘ π°üÑdG …ôªM .É«æH ¬fƒd íÑ°üj

ΩGƒ≤dG áæ«d íÑ°üJ ≈àM ºWÉª£dG »∏≤H »eƒb âbƒdG ¢ùØf ≈ah π°üÑdG øe ΩGôL 250 .¬jQƒ«H íÑ°üJ ≈àM É©e π°üÑdGh ºWÉª£dG »°SôgG ºWÉªW ΩGôL 200 4 ´Éª°S ≈àM QÉædG ≈∏Y §¨°V á∏M ‘ ¿É°†dG º◊ »©°V . äGQÉØ°U

π«Ñ‚õdGh ΩƒãdG ¿ƒé©e ¬«dEG »Ø«°VCGh âjõdG »bÉH »æî°S ¥ƒë°ùeh QÉ◊G πØ∏ØdG ¥ƒë°ùeh ¬jQƒ«ÑdG ºWÉª£dGh π°üÑdGh ’É°SÉe ΩGQÉ÷Gh ¿ƒªμdGh Oƒ°SC’G πØ∏ØdG ¥ƒë°ùeh IôHõμdG . ¥hòdG Ö°ùM í∏eh

IôHõc ¥GQhCGh …QÉc ¥GQhCG . ≥FÉbO Ió©d §«∏ÿG »¡£H »eƒb âjR ΩGôL 200 . Ö«∏≤àdG ™e IôHõμdG ¥GQhCG »Ø«°VCG ¿B’G ¥hòdG Ö°ùM í∏e . §«∏ÿG ∞éj ≈àM áFOÉg QÉf ≈∏Y »¡WG . øNÉ°S …óæg õÑN ™e ¬«eóbh IôªëŸG …QÉμdG ¥GQhCÉH »æjR

‫اﻟﺸﻴﻒ راﻓﻲ وودﻻﻧﺪز‬

‫ اﻟﻠﺤﻢ‬٥٨

Cuisines 2012 Arabic Final2.indd 58

11/27/12 1:34 PM

Cuisines 2012 Arabic Final2.indd 57

11/27/12 1:34 PM

‫ﻛﻮﺟﺎﻧﻴﻪ اﻟﻀﺄن واﻟﻠﺤﻢ اﻟﺒﻘﺮي‬ ‫ دﻗﻴﻘﺔ‬٢٠ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ ﺳﺎﻋﺎت‬٣ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺷﺨﺼﻴﻦ‬

‫اﻟﻤﻜﻮﻧﺎت‬

.ºWÉª£dGh í∏ŸGh Ö«∏◊G ™e Éàæ«dƒÑdG »¡WG

¿CÉ°†dG º◊ øe ¿Éàëjô°T

…ô≤H º◊ ΩGôL 60

. ¿CÉ°†dGh …ô≤ÑdG ºë∏dG …ƒ°TG áØØ› ¬Ñ°T ºWÉªW ΩGôL 20 . Ëó≤àdG óæY Éàæ«dƒÑdG ∂«c ¥ƒa ¿ƒ«∏¡dG »©°V Ö«∏M πe 80 êRÉ£dG ¿ƒ«∏¡dG øe ΩGôL 100 ¥hòdG Ö°ùM í∏e

‫ ﻣﻨﺘﺠﻊ اﻟﻨﻬﻀﺔ‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺮﻳﻢ ﻧﻴﺠﻲ‬

‫ اﻟﻠﺤﻢ‬٥٦

Cuisines 2012 Arabic Final2.indd 56

11/27/12 1:34 PM

Cuisines 2012 Arabic Final2.indd 55

11/27/12 1:34 PM

‫ﻛﺎﻳﻨﺞ ﺑﺎﻧﻨﺞ ﻧﻴﻮا‬ ‫ﻟﺤﻢ ﺑﻘﺮ ﻣﻊ اﻟﻜﺎري‬ ‫ دﻗﺎﺋﻖ‬٥ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ ﺳﺎﻋﺔ وﻧﺼﻒ‬: ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ á°ü∏°üdG IÓ≤e ≈a âjõdG Úî°ùàH »eƒb

‫اﻟﻤﻜﻮﻧﺎت‬

. πHGƒàdG »bÉH »Ø«°VCG ºK óæ¡dG RƒL Ö«∏M ™e ¬«Ñ∏b Ò¨°üdG ¿É‚PÉÑdG øe ΩGôL 80 øe áFOÉg QÉf ≈∏Y »∏¨j ¬«∏©LGh Ò¨°üdG ¿É‚PÉÑdG »Ø«°VCG .¿Éà≤«bO ¤EG á≤«bO ≈àM áFOÉg QÉf ≈∏Y »∏¨j ¬«∏©LGh …QÉμ∏d ºë∏dG »Ø«°VCG . è°†æj

. RQC’G ™e ¬«eóbh ¿ƒª«∏dG ¥GQhCGh QÉ◊G ¿ÉëjôdÉH ¬«æjR ΩÉ©W âjR ≥YÓe 3 ¿ƒª«∏dG ¥Qh øe ΩGôL 5 QÉ◊G ¿ÉëjôdG øe ΩGôL 10 ∂ª°ùdG á°ü∏°U øe ¿Éà≤©∏e

‫ ﺷﺎﻧﺞ ﺗﺎي‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺮاﻳﻮان ﺳﺮﻳﺒﻼي‬

‫ اﻟﻠﺤﻢ‬٥٤

Cuisines 2012 Arabic Final2.indd 54

11/27/12 1:34 PM

ôª°ûdG h ¿ƒªμdGh IôHõμdG »æëWG IQP âjR ¿ƒé©ŸG »Ø«°VCG ºK âjõdG øe π«∏b É¡H IÓ≤e »æî°S Gó«L ™«ª÷G »Ñ∏bh ¿ƒªμdGh ôª°ûdGh áfƒë£ŸG äÉfƒμŸGh 3 øe ¬«¡£H »eƒb , É«éjQóJ ºcôμdG »Ø«°VCG ∂dP AÉæKCG ≈ah . áëFGôdG …ô£Yh ¿ƒ∏dG øcGO Ò°üj ≈àM ≥FÉbO 4 ¤EG

π°üH ΩGôL 100 ΩƒãdG øe ¿É°üa

π«Ñ‚õdG íFGô°T øe ΩGôL 8

±É÷G ôªMC’G πØ∏ØdG øe ΩGôL 10

¿ÉéædƒÿG øe ΩGôL 15

¿ƒª«∏dG ¢†ªM ™HQh ≥YÓe 3 . Úª°SÉ«dG RQCG ™e ¬«eóbh ¿ƒª«∏dG ¥GQhCÉH §«∏ÿG »æjR IôHõμdG QhòH ΩGôL 2 ¿ƒªμdG ÜƒÑM øe ΩGôL 30 ôª°T QhòH ΩGôL 3 ( ¢üªﬁ ¿ƒë£e óæg RƒL ) ∂°ùjÒc ΩGôL 250 óæ¡dG RƒL Ö«∏M πe 260 ºë∏dG …QÉc ¥ƒë°ùe øe ≥YÓe 4 Oƒ°SC’G Éjƒ°üdG ∫ƒa ¿ƒé©e øe ¿Éà≤©∏e ôμ°S ΩGôL 10 ¥hòdG Ö°ùM í∏e ¿ƒª«d ¥Qh ‫ آﺳﻴﺎ ﻣﻨﺘﺠﻊ ﺑﺮ اﻟﺠﺼﺔ‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﻣﺎرك ﺳﺒﺮوس‬

Cuisines 2012 Arabic Final2.indd 53

11/27/12 1:34 PM

‫ﻟﺤﻢ رﻧﺪﻧﺞ ﻣﺎﻟﻴﺰي‬ ‫وﻗﺖ ا(ﻋﺪاد ‪ ١ :‬ﺳﺎﻋﺔ‬ ‫ﺗﻜﻔﻲ ﺧﻤﺴﺔ أﺷﺨﺎص‬

‫‪ ٥٢‬اﻟﻠﺤﻢ‬

‫‪11/27/12 1:34 PM‬‬

‫‪Cuisines 2012 Arabic Final2.indd 52‬‬

Cuisines 2012 Arabic Final2.indd 51

11/27/12 1:34 PM

‫ﻛﻔﺘﺔ ﻟﺤﻢ ﺑﺎﻟﺘﻲ‬ ‫ ﺳﺎﻋﺔ‬١ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ﺗﻜﻔﻲ ﺧﻤﺴﺔ أﺷﺨﺎص‬

‫ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ‬ ºK OQÉÑdG AÉŸG â– Gó«L ºë∏dG π°ùZ Öéj áàØμdG OGóYE’ ô°†NC’G πØ∏ØdG ∞°üf áaÉ°VEÉH »eƒb ∂dP ó©H , Gó«L ¬à«Ø°üJ ¥ƒë°ùeh í∏ŸGh ’É°SÉe ΩGQÉ÷G ¥ƒë°ùe ∞°üfh ΩhôØŸG OGóYEÉH »eƒb. Gó«L äÉfƒμŸG »æëWGh Oƒ°SC’G π«¡dGh ºcôμdG ∂jój ≈∏Y âjõdG øe π«∏b »©°V) ≈∏«eôH πμ°T ≈∏Y áàØμdG .(É¡H ≥°üà∏J ’ ≈àM áàØμdG OGóYEG AÉæKCG

IÓ≤e ‘ âjõdG øe á≤©∏e Úî°ùàH »eƒb á°ü∏°üdG OGóYE’ º¡«∏≤H »eƒbh ΩƒãdGh π«Ñ‚õdG ¿ƒé©e áaÉ°VEÉH »eƒb ºK ¬jQƒ«ÑdG ºWÉª£dG »Ø«°VCG ∂dP ó©H , ≥FÉbO Ió©d ÉØ«ØN ÉÑ«∏≤J »¡WGh ÖFGôdG Í∏dG »Ø«°VCG ºK iôNCG ≥FÉbO Ió©d ¬«Jƒ°ùdGh . ≥FÉbO á©HQC’

ó©Hh í∏ŸGh QÉ◊G ôªMC’G πØ∏ØdG ¥ƒë°ùe »bÉH §∏îH »eƒb óæYh ºë∏dG ¥ôe øe ¿ÉHƒch AÉŸG øe ¿ÉHƒc »Ø«°VCG ∂dP IóŸ »¡WGh IQGô◊G ¢†ØîH »eƒb ¿É«∏¨dG áLQO ¤EG ∫ƒ°UƒdG . ≥FÉbO 4 hCG 3

IQGôM áLQO ≈∏Y É¡«¡WGh áàØμdG ¤EG á°ü∏°üdG »Ø«°VCG . »¡£dG AÉæKG É¡à«£¨J IÉYGôe ™e á≤«bO 20 IóŸ á°†Øîæe IôHõμdG »bÉHh ’É°SÉe ΩGQÉ÷G ¥ƒë°ùe »Ø«°VCG ∂dP ó©H .IóHõdGh áÑ∏◊Gh ôª°ûdG QhòH ¥ƒë°ùeh áehôØŸG

. RQC’Gh …óæ¡dG õÑÿG ™e ÉæNÉ°S ¬«eób ¥hòdG Ö°ùM í∏e

‫ ﻣﻤﺘﺎز ﻣﺤﻞ‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺎردﻳﺐ ﺳﻨﺞ‬

‫ اﻟﻠﺤﻢ‬٥٠

Cuisines 2012 Arabic Final2.indd 50

11/27/12 1:34 PM

‫اﻟﻤﻜﻮﻧﺎت‬ ¬«∏«a §H Qhó°U íFGô°T 4 í∏e ¿Éà≤©∏e áfƒë£e áaôb ¿Éà≤©∏e ôμ°S ≥YÓe 4 áfƒë£e áaôb ¿Éà≤©∏e (É°ûf) Qƒ∏a ¿Qƒc á≤©∏e …ÈdG äƒàdG øe ΩGôL 100

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ ºë°ûdGh ó∏÷G ≥jôW øY §ÑdG Qhó°U ≥°ûd Úμ°ùdG »eóîà°SG . ºë∏dG ≥jôW øY ¢ù«dh ≈àM §ÑdG Qhó°U »∏≤d §°Sƒàe ´ÉØJQG äGP IÒÑc IÓ≤e »æî°S ‹GƒM) ¿ƒgódG øe ¢ü∏îàJh »æÑdG ¿ƒ∏dG ¤EG ó∏÷G ∫ƒëàj ¿ƒgódG øe »°ü∏îJh IÓ≤ŸG øe Qhó°üdG »LôNG , (≥FÉbO 10 É¡«∏≤H »eƒbh É¡«dEG iôNCG Iôe §ÑdG ió«YG ºK IÓ≤ŸG ‘ IóFGõdG IÓ≤ŸG øe §ÑdG ™aôH »eƒb ∂dP ó©H . ≥FÉbO 10 IóŸ …ôNCG Iôe . õÑÿG á«æ«°U ‘ ÉÑfÉL á«©°Vh ¥ƒa §«∏ÿG »Ñ°Uh É©e ôμ°ùdGh áaô≤dGh í∏ŸG øe πc »£∏NG . IÓ≤ŸG êQÉN ¿ƒgódG Ö∏ZG øe ¢ü∏îàdG IÉYGôe ™e §ÑdG ™e ≥FÉbO 3 IóŸ áFOÉg QÉf ≈∏Y º¡«æî°Sh AÉŸÉH É°ûædG »£∏NG …ÈdG äƒàdG »Ø«°VCG ∂dP ó©H. ∂°SÉªàdG ΩÉ“ ≈àM Gó«L Ö«∏≤àdG . iôNCG á≤«bO IóŸ »æî°Sh IóŸ á°ü∏°üdG ™e º¡«∏b hCG §ÑdG Qhó°U …ƒ°T ∂æμÁ âÑZQ GPEG . π«eGôc ¤EG ôμ°ùdG ∫ƒëàj ≈àM IóMGh á≤«bO á°ü∏°üdG øe π«∏b »Ñ°Uh á©«aQ íFGô°T ¤EG §ÑdG íFGô°T »©£b . áæNÉ°S É¡«eóbh É¡bƒa

Cuisines 2012 Arabic Final2.indd 49

11/27/12 1:34 PM

‫اﻟﺒﻂ اﻟﻤﺤﻤﺮ ﻣﻊ ﺻﻠﺼﺔ اﻟﺘﻮت اﻟﺒﺮي‬ ‫وﻗﺖ ا(ﻋﺪاد ‪ ٢٠ :‬دﻗﻴﻘﺔ‬ ‫وﻗﺖ اﻟﻄﺒﺦ ‪ ٣٠ :‬دﻗﻴﻘﺔ‬ ‫ﺗﻜﻔﻲ ﺳﺘﺔ أﺷﺨﺎص‬

‫‪ ٤٨‬اﻟﺪواﺟﻦ‬

‫‪11/27/12 1:34 PM‬‬

‫‪Cuisines 2012 Arabic Final2.indd 48‬‬

Cuisines 2012 Arabic Final2.indd 47

11/27/12 1:34 PM

‫دﺟﺎج ﻣﺤﺸﻲ ﺑﺎﻟﺠﺒﻦ اﻟﻔﻴﺘﺎ وا]ﻋﺸﺎب‬ ‫ دﻗﻴﻘﺔ‬١٥ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٣٠ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺳﺘﺔ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬ ™£≤ŸG ¿ÉëjôdG øe Üƒc 4/1 ™£≤ŸG ‹É£j’G ¢ùfhó≤ÑdG øe Üƒc 4/1 á°Shô¡e Éà«a ÍL ΩGôL 110 ¢üªëŸG ôHƒæ°üdG øe Üƒc 4/1 πØ∏ah í∏e êÉLódG Qhó°U øe ΩGôL 170 ¢Tô∏d ¿ƒàjR âjR

‫ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ‬ .áLQO 230 IQGôM áLQO ≈àM ¿ôØdG »æî°S πØ∏ØdGh í∏ŸGh ôHƒæ°üdGh Í÷Gh ¢ùfhó≤ÑdGh ¿ÉëjôdG »©°V º¡«©°Vh ácƒ°ûdÉH Gó«L º¡«£∏NG ºK ºé◊G §°Sƒàe AÉYh ‘ . ÉÑfÉL ™e ±É°üfCG ¤EG êÉLódG Qhó°U ™«£≤àd GOÉM Éæ«μ°S »eóîà°SG á°UƒH ∞°üf QGó≤Ã ±GôWC’G óMG øe Ú∏°üàe ÚØ°üædG ∑ôJ . ÜÉàc ¬fCÉc Qó°üdG íàa »©«£à°ùàd 4/1 ∂ª°ùH ¬∏©Lh êÉLódG Üô°†d ábô£e »eóîà°SG ¬ëàa óæY êÉLódG Qhó°U πNGO ‘ ÜÒ¡dGh Í÷G §«∏N »©°V ºK á°UƒH . ¬bÓZEGh ¬«æãH »eƒbh . πØ∏ØdGh í∏ŸÉH ¬«∏ÑJ ∂dòch êÉLódG ¥ƒa ¿ƒàjõdG âjR »°TQ ≈àM ¿ôØdG ‘ á≤«bO 25 ¤EG 20 øe √õÑîH »eƒb ∂dP ó©H . ¿ƒ∏dG øcGO »ÑgP Ò°üj ‫ اﻟﺪواﺟﻦ‬٤٦

Cuisines 2012 Arabic Final2.indd 46

11/27/12 1:34 PM

Cuisines 2012 Arabic Final2.indd 45

11/27/12 1:34 PM

‫دﺟﺎج ﺳﺘﺮوﺟﺎﻧﻮف‬ ‫ دﻗﻴﻘﺔ‬١٥ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٣٠ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺳﺘﺔ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬ º¶©dG øe »∏îŸG êÉLódG øe ΩGôL 440 øª°S ΩGôL 50 Gó«L ΩhôØŸG »°ùdófC’G äGôμdG øe ΩGôL 25 √óHR ¿ƒª«∏dG Ò°üY øe á≤©∏e á©£≤ŸG ¢ùfhó≤ÑdG øe áeõM

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ º°S 5×1 §FGô°T ¤EG êÉLódG Qhó°U »©£b ¬«∏bGh êÉLódG »Ø«°VCG h QÉædG ≈∏Y IÓ≤e ‘ øª°ùdG »©°V ¬«Ø°Uh QÉædG ≈∏Y øe ¬«©aQG ºK ¿ƒ∏dG »ÑgP íÑ°üj ≈àM Gó«L . ÉÑfÉL ¬«©°Vh Gó«L Ú∏j ≈àM äGôμdG É¡H »¡WGh IÓ≤ŸG ¤EG øª°ùdG ¢†©H »Ø«°VCG . ¬à«£¨J ™e . ≥HÉ°ùdG ¬ªéM ™HQ ‘ íÑ°üj ≈àM »Ñ∏bh IóHõdG »Ø«°VCG ≈∏Y »æî°Sh êÉLódG íFGô°T »Ø«°VCGh ¿ƒª«∏dG Ò°üY »Ñ°U . áFOÉg IQGôM áLQO . ÉÑfÉL ¬«©°Vh QÉædG ≈∏Y øe ¬«©aQG è°†ædG ΩÉ“ óæY RQC’G ™e ÉæNÉ°S ¬«eób

‫ اﻟﺪواﺟﻦ‬٤٤

Cuisines 2012 Arabic Final2.indd 44

11/27/12 1:34 PM

Cuisines 2012 Arabic Final2.indd 43

11/27/12 1:34 PM

‫ﺷﻴﺶ ﻛﺎﺑﻮﺑﺲ اﻟﻜﺎرﻳﺒﻲ‬ ‫ دﻗﻴﻘﺔ‬٣٥ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ ﺳﺎﻋﺎت‬٣ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺧﻤﺴﺔ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬ IÒÑc ™£b ¤EG á©£≤e êÉLO Qhó°U 5 ¤EG 4 øe ¬dGóÑà°SG ∂æμÁ) ídÉŸG ¢SÉfÉfC’G AÉe ™e »μjôJ øe ΩGôL 340 .( ÊGOƒ°ùdG ∫ƒØdG á°ü∏°üH ±É°üfCG ¤EG á©£≤e Oó≤ŸG ôjõæÿG º◊ øe ™£b 10 RƒŸG øe äÉÑM 4 IÒÑμdG ¢SÉfÉfC’G ™£b øe Üƒc 2 AÉŸÉH áYƒ≤æe á«Ñ°ûN ñÉ«°SCG

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ IóŸ ÊGOƒ°ùdG ∫ƒØdG á°ü∏°U hCG ≈μjÎdG ‘ êÉLódG ™£b »©≤fG . ÉÑfÉL É¡«côJGh πbC’G ≈∏Y äÉYÉ°S 3 ™£b ¢ùªN ¤EG Rƒe áÑM πc »©£b ™e . Ωƒë°ûdG ¢†©H ádGREG øe »æμªàJ ≈àM ºë∏dG íFGô°T »¡WG É¡àfƒ«dh É¡dƒ£H ßØà– ≈àM ΩRÓdG øe ÌcCG É¡«¡W ΩóY IÉYGôe . RƒŸG ™£b ∫ƒM É¡Ø∏d êÉLódG ™e ∫OÉÑàdÉH øeBG πμ°ûH ¬«©°Vh RƒŸG ∫ƒM ºë∏dG »Ød . á«Ñ°ûÿG ñÉ«°SC’G ‘ ¢SÉfÉfC’G íFGô°Th ≈àM hCG á≤«bO 30 IóŸ á£°Sƒàe IQGôM ¥ƒa ∞æ°üdG …ƒ°TG . Gó«L êÉLódG è°†æj . ºWÉª£dG á°ü∏°U ™e ÉæNÉ°S ¬«eób

‫ اﻟﺪواﺟﻦ‬٤٢

Cuisines 2012 Arabic Final2.indd 42

11/27/12 1:34 PM

Cuisines 2012 Arabic Final2.indd 41

11/27/12 1:34 PM

‫ﺑﻼ ﻣﺎ ﻧﺎو‬ ‫ﺳﻤﻚ ﺑﺎﻟﺒﺨﺎر ﻣﻊ ﺻﻠﺼﺔ اﻟﻠﻴﻤﻮن واﻟﻔﻠﻔﻞ اﻟﺤﺎر‬ ‫ دﻗﻴﻘﺔ‬٢٠ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ . Gó«L QÉîÑdÉH …QhódG ∂ª°S øe ¬«∏«ØdG íFGô°T »¡WG

‫اﻟﻤﻜﻮﻧﺎت‬

≈àM Gó«L »Ñ∏bh ≥«ªY AÉYh ‘ á«bÉÑdG äÉfƒμŸG πc »£∏NG .¢ùfÉéàe §«∏N ≈∏Y »∏°ü–

¬«∏«a …QhO ∂ª°S øe ΩGôL 600 QÉ◊G ô°†NC’G πØ∏ØdG øe ΩGôL 40

áehôØŸG IôHõμdG øe ΩGôL 15

. IôHõμdG ¥GQhCG h ¿ƒª«∏dG íFGô°T ΩGóîà°SÉH »æjR

‫ ﺷﺎﻧﺞ ﺗﺎي‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺮاﻳﻮان ﺳﺮﻳﺒﻼي‬

‫ ا]ﻃﻌﻤﺔ اﻟﺒﺤﺮﻳﺔ‬٤٠

Cuisines 2012 Arabic Final2.indd 40

11/27/12 1:34 PM

‫اﻟﻤﻜﻮﻧﺎت‬ »°Tƒ°ùdG RQCG øe ΩGôL 500 ( …Qƒf ¥Qh) ájôëÑdG ÜÉ°ûYC’G øe ™£b 10 IQÉM áfƒJ ΩGôL 500 QÉ«N ΩGôL 200 ô°†NCG π°üH ΩGôL 150 QÉ◊G …óæ∏jÉàdG πØ∏ØdG ≥FÉbQ øe ΩGôL 30 ÊÉHÉj õ«fƒjÉe ΩGôL 100

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ ¬Ñ°ûj É¡eGƒb íÑ°üj ≈àM OÉM Úμ°S ΩGóîà°SÉH áfƒàdG »©£b . ¿ƒé©ŸG õ«fƒjÉŸG á°ü∏°U ™e …óæ∏jÉàdG πØ∏ØdG ≥FÉbQ øe πc »£∏NG äGQÉ¡ÑdG »Ø«°VCGh êGõàe’G ΩÉ“ ≈àM É©e º¡«Ñ∏bh ÊÉHÉ«dG . ¥hòdG Ö°ùM áYô°ùH É¡H »Mƒdh …ôëÑdG ¢û©dG ¥GQhCG øe ábQh πc …òN . É¡°ü«ªëàd ó©H øYh ¬«∏Y …ÌfG ºK ≥ÑW ‘ …ôëÑdG Ö°û©dG ¥GQhCG ™°VƒH »eƒb áfƒàdG §«∏N øe á≤ÑW ¬bƒa »Ø«°VCG ∂dP ó©Hh RQC’G øe π«∏b .É¡bƒa ô°†NC’G π°üÑdG íFGô°T »Ø«°VCG ∂dP ó©H , IQÉ◊G √ÉŒÉH áØîH »Ødh …ôëÑdG Ö°û©dG ±GôWCG óMG Öë°ùH »eƒb . º«≤à°ùe πμ°ûH §°SƒdG . Éjƒ°üdG ∫ƒa á°ü∏°U ™e ¬«eób

Cuisines 2012 Arabic Final2.indd 39

‫ آﺳﻴﺎ ﻣﻨﺘﺠﻊ ﺑﺮ اﻟﺠﺼﺔ‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﻣﺎرك ﺳﺒﺮوس‬

11/27/12 1:34 PM

‫ﺗﻮﻧﺔ ﻫﺎﻧﺪرول اﻟﺤﺎرة‬ ‫وﻗﺖ ا(ﻋﺪاد ‪ ٢٠ :‬دﻗﻴﻘﺔ‬ ‫ﺗﻜﻔﻲ ﻋﺸﺮة أﺷﺨﺎص‬

‫‪ ٣٨‬ا]ﻃﻌﻤﺔ اﻟﺒﺤﺮﻳﺔ‬

‫‪11/27/12 1:34 PM‬‬

‫‪Cuisines 2012 Arabic Final2.indd 38‬‬

Cuisines 2012 Arabic Final2.indd 37

11/27/12 1:34 PM

‫ﺳﻤﻚ اﻟﺴﻨﺎﺑﺮ ا]ﺣﻤﺮ اﻟﻤﻘﻠﻲ‬ ‫ دﻗﺎﺋﻖ‬١٠ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٣٠ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺛﻼﺛﺔ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬

π°üÑdG »Ø«°VCG ºK QÉædG ≈∏Y IÓ≤e ‘ ¿ƒàjõdG âjR »©°V QÉædG ≈∏Y øe IÓ≤ŸG »©aQG ºK á«fÉK 45 IóŸ √ÒªëàH »eƒbh πjOÉæe ΩGóîà°SÉH hCG IÉØ°üe ΩGóîà°SÉH âjõdG øe ¬«Ø°Uh ´GƒfCG »bÉH ™e á≤HÉ°ùdG äGƒ£ÿG ¢ùØf …Qôc , á«bQƒdG ïÑ£ŸG .äGhô°†ÿG

õjƒfhôH §°SƒàŸG ¢†«HC’G ôëÑdG äGhô°†N äGhô°†ÿG §«∏N É¡«dEG »Ø«°VCG h QÉædG ≈∏Y IÓ≤e »©°V ºK á«fÉK 30 IóŸ Gó«L »Ñ∏bh ΩƒãdG ¤EG áaÉ°VE’ÉH ¬∏c ≥HÉ°ùdG ¿Éà≤«bO IóŸ §«∏ÿG »¡WGh ºWÉª£dG Ò°üY ájÉ¡ædG ‘ »©°V . ¥hòdG Ö°ùM πØ∏ØdGh í∏ŸG »Ø«°VCG h

¿ƒàjR âjR πe 80

É°Sƒc ΩGôL 25

¿É‚PÉH ΩGôL 25

ΩhôØe ΩƒK ¢üa

π°üH ΩGôL 20 É¡æe ó∏÷G ÖfÉéH √CGóàÑe ∑Éª°SC’G ÒªëàH »eƒb ∂dP ó©H ó©H. ÖfÉL πμd IóMGh á≤«bO IóŸ ∂dPh ôNB’G ÖfÉ÷ÉH áYƒÑàe . ÉÑfÉL ¬«©°Vh QÉædG ≈∏Y øe ∂ª°ùdG »©aQG ∂dP

ô°†NG πØ∏a ΩGôL 15 ôªMG πØ∏a ΩGôL 15

∞°üàæŸG øe ¢ùWÉ£ÑdG »Zôah Ëó≤J ≥ÑW …õ¡L ¿B’G »©°Vh ≥Ñ£dG ∞°üàæe ≈a É¡«°UQh äGhô°†ÿG ¬H »©°Vh . É¡bƒa ∑Éª°SC’G ∂°SÉ“ ≈∏Y óYÉ°ùj …òdG ËôμdG øe π«∏≤dG áaÉ°VEG ∂æμÁ ¥ƒa πØ∏ØdGh í∏ŸGh ¿ƒª«∏dG »Ø«°VCG ∂dP ó©H , äÉfƒμŸG Qƒ°ûÑŸG ¢ùfhó≤ÑdG ¢†©H ájÉ¡ædG ‘ »°TQh ∑Éª°SC’G . ¿ÉëjôdGh

QhòÑdGh Qƒ°û≤dG áYhõæe ºWÉª£dG øe ΩGôL 20 êRÉ£dG ÎYõdG OGƒYCG øe ¿GOƒY · 2 ∂ª°S ¢ùWÉ£H áëjô°T 12 ¥hòdG Ö°ùM πØ∏ah í∏e

‫ رادﻳﺴﻮن ﺑﻠﻮ‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﻛﺮﺳﺘﺎن ﺑﺎﺟﻴﻮت‬

‫ ا]ﻃﻌﻤﺔ اﻟﺒﺤﺮﻳﺔ‬٣٦

Cuisines 2012 Arabic Final2.indd 36

11/27/12 1:34 PM

Cuisines 2012 Arabic Final2.indd 35

11/27/12 1:34 PM

‫أﻃﻌﻤﺔ ﺑﺤﺮﻳﺔ ﺑﺎﻟﻠﻴﻤﻮن واﻟﻤﺴﺘﺮدة‬ ‫ دﻗﻴﻘﺔ‬٣٠ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٣٠ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺳﺘﺔ أﺷﺨﺎص‬

‫ﻃﺮﻳﻘﺔ اﻟﻌﺮض‬ âjRh ¿ƒª«∏dG Ò°üYh ΩhôØŸG ΩƒãdG ™e ¬«∏«ØdG ∂ª°ùdG »©≤fG .πbC’G ≈∏Y áYÉ°S IóŸ ÉÑfÉL ¬«©°Vh í∏ŸGh ∫OôÿG IÓ≤e ‘ ∞∏¨ŸG ∂ª°ùdG »∏≤H »eƒb ºK ≥«bódÉH ∂ª°ùdG »Ø∏Z øcGO »ÑgP ¿ƒ∏dG Ò°üj ≈àM äÉÑMh ∫OôÿG QhòH »Ø«°VCGh IÓ≤e ‘ ∫OôÿG âjR »æî°S Ò°üj ≈àM π°üÑdG º¡«dEG »Ø«°VCG ºK º¡«∏bGh á∏eÉμdG πØ∏ØdG . ¿ƒ∏dG »æH ∂dP ó©H , ≥FÉbO 10 IóŸ »¡WGh §«∏î∏d ºWÉª£dG »Ø«°VCG ≥FÉbO 10 IóŸ »¡WGh ÖFGôdG Í∏dGh IOÎ°ùŸG ¿ƒé©e »Ø«°VCG Ò°üYh í∏ŸG ¬«dEG »Ø«°VCG §«∏ÿG è°†æj ÉeóæYh , …ôNCG Iôe . ¿ƒª«∏dG

‫اﻟﻤﻜﻮﻧﺎت‬ (…ô¡f ∂ª°S hCG QƒeÉg ) ¬«∏«ØdG ∂ª°ùdG øe ΩGôL 200 ‫ﻟﺨﻠﻄﺔ اﻟﻤﺎرﻳﻨﻴﻪ‬

∞«∏¨à∏d ≥«bO ΩGôL 20 ‫ﻟﻌﻤﻞ اﻟﺼﻠﺼﺔ‬

∫OôÿG âjR ΩGôL 10 ∫OôÿG QhòH øe ΩGôL 2 QÉ◊G ôªMC’G πØ∏ØdG øe äÉÑM 4 ¤EG 3 øe …óæg IOÎ°ùe ¿ƒé©e ΩGôL 50 ÖFGQ Íd ΩGôL 50 π°üH ΩGôL 10 ºWÉªW ΩGôL 10 ‫ ﻣﻤﺘﺎز ﻣﺤﻞ‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺎردﻳﺐ ﺳﻨﺞ‬

‫ ا]ﻃﻌﻤﺔ اﻟﺒﺤﺮﻳﺔ‬٣٤

Cuisines 2012 Arabic Final2.indd 34

11/27/12 1:34 PM

Cuisines 2012 Arabic Final2.indd 33

11/27/12 1:34 PM

‫ﺳﺎﻟﻤﻮن أﻃﻠﺴﻲ & ﻣﺎﻧﺠﻮ ﺳﻴﻔﻴﺶ‬ ‫ دﻗﻴﻘﺔ‬١٥ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ ﺳﺎﻋﺎت‬٤ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺳﺘﺔ أﺷﺨﺎص‬

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ ÎYõdGh ƒμ°SÉHƒàdGh í∏ŸGh πØ∏ØdGh ƒ‚ÉŸGh ¿ƒŸÉ°ùdG »©°V »£Zh ¿ƒª«∏dG »Ø«°VCG ºK áª©WC’G ™e πYÉØàj ’ ‘õN AÉfEG ‘ . áYÉ°S IóŸ áLÓãdÉH ¬«©°Vh §«∏ÿG ™e ¿ƒŸÉ°ùdG •ÓàNG øe …ócCÉàJ ≈àM Gó«L §«∏ÿG »Ñ∏b ≈àM äÉYÉ°S çÓK iôNCG Iôe …ô¶àfG ºK ¿ƒª«∏dG Ò°üY .áëFGôdGh á¡μædG §«∏ÿG Ö°ùàμj

‫اﻟﻤﻜﻮﻧﺎت‬ á°UƒH ∞°üf ™£b ¤EG ™£≤e êRÉ£dG ¿ƒŸÉ°ùdG øe ƒ∏«c G ∑Gƒ°TC’Gh ΩÉ¶©dG øe »∏ﬂh ¿ƒª«∏dG Ò°üY øe Üƒc ∞°üf á°UƒH ∞°üf ™£b ¤EG á©£≤e áLRÉ£dG ƒ‚ÉŸG øe ΩGôL 500

OGƒYCÉH Éæjõe äÓÑ≤e ≥ÑW ‘ hCG »LÉLR ≥ÑW ‘ ¬«eób . ¢ùfhó≤ÑdG hCG âÑ°ûdG

ÉªYÉf IQƒ°ûÑe AGôªM á∏°üH ∞°üf ÉªYÉf áehôØe QÉM ô°†NG πØ∏a áÑM ΩÉ©W í∏e á≤©∏e ΩhôØŸG êRÉ£dG âÑ°ûdG øe ΩGôL 150 ƒμ°SÉHƒàdG á°ü∏°U øe IÒ¨°U áæØM ¿ƒë£ŸG …ÈdG ÎYõdG øe IÒ¨°U áæØM

‫ ﻣﻨﺘﺠﻊ اﻟﻨﻬﻀﺔ‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺮﻳﻢ ﻧﻴﺠﻲ‬

‫ ا]ﻃﻌﻤﺔ اﻟﺒﺤﺮﻳﺔ‬٣٢

Cuisines 2012 Arabic Final2.indd 32

11/27/12 1:34 PM

Cuisines 2012 Arabic Final2.indd 31

11/27/12 1:34 PM

‫أرز وﺷﻌﻴﺮﻳﺔ ﻓﺎد ﺟﻮﻧﺞ ﺗﺎﻳﻼﻧﺪي‬ ‫ دﻗﺎﺋﻖ‬١٠ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٣٠ :‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬ áfhôμ©ŸG RQCG øe ΩGôL 450 ¿É«HhôdG øe ΩGôL 240 ¿Éà°†«H AGOƒ°ùdG Éjƒ°üdG ∫ƒa á°ü∏°U øe ¿Éà≤©∏e AÉ°†«ÑdG Éjƒ°üdG ∫ƒa á°ü∏°U øe ¿Éà≤©∏e ƒ∏◊G πØ∏ØdG á°ü∏°U øe πe 80 ¿É«dƒL QòL øe ΩGôL 40 ô°†NC’G π°üÑdG øe ΩGôL 40 ¢üªëŸG ÊGOƒ°ùdG ∫ƒØdG øe ΩGôL 100 ™£≤ŸG π°üÑdG øe ΩGôL 30 ïÑ£dG âjR øe πe 40 âHÉædG ∫ƒØdG øe ΩGôL 40 ¥hòdG Ö°ùM í∏e

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ ºK , Ú∏j ≈àM á≤«bO 30 IóŸ AÉŸG ‘ áfhôμ©ŸG RQCG ™≤æH »eƒb . ÉÑfÉL ¬©°Vhh ¬à«Ø°üàH ∂dP ó©H »eƒb ≈àM ¿É«HhôdGh π°üÑdG ¬«a »Ñ∏bh IÓ≤e ‘ âjõdG »æî°S . è°†æj . á°ü∏°üdG »bÉH ™e áfhôμ©ŸG RQC’G »Ø«°VCG . ΩÉ“ á°ü∏°üdG áfhôμ©ŸG RQCG Üô°ûàj ≈àM Gó«L §«∏ÿG »Ñ∏b ¿É«dƒL QòLh π°üÑdG íFGô°Th âHÉædG ∫ƒØdG »Ø«°VCG . á°üªëŸG ÊGOƒ°ùdG ∫ƒØdG äGô°ùμeh .¢†«ÑdGh ¿ƒª«∏dG íFGô°ûH »æjR ‫ ﺷﺎﻧﺞ ﺗﺎي‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺮاﻳﻮان ﺳﺮﻳﺒﻼي‬

‫ ا]رز واﻟﺸﻌﻴﺮﻳﺔ‬٣٠

Cuisines 2012 Arabic Final2.indd 30

11/27/12 1:35 PM

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ . áaô≤dG ¬«dEG »Ø«°VCGh ≥«ªYh

. ºë∏dG §«∏N ¥ƒa ¬«©°V ºK Gó«L RQC’G »Ø°U »bÉHh Ö«∏◊G h ¿GôØYõdGh ¿ƒª«∏dG Ò°üY §«∏ÿG ¤EG »Ø«°VCG ∂dP ó©H RQC’G ¥ƒa IôHõμdGh ΩhôØŸG ´Éæ©ædG ∞°üf …ÌfG ºK øª°ùdG áLQO »°†ØNG. ≥FÉbO 10 IóŸ QÉædG ≈∏Y ¬«©°Vh AÉYƒdG á«£¨àH »eƒb ™aôH »eƒb ∂dP ó©H. áYÉ°S IóŸ áFOÉg QÉf ≈∏Y è°†æj ¬«YOh IQGô◊G . RQC’G ÜƒÑM ô°ùc »ÑæéàJ ≈àM áØîH ¬«Ñ∏bh QÉædG ≈∏Y øe AÉfE’G . ¿ƒª«∏dG π∏ﬂh ( QÉ°†ÿÉH …OÉHR) ÉàjGQ ™e ÉæNÉ°S ¬«eób

π°ù¨dG AÉe Ò°üj ≈àM äGôe 5 ¤EG 4 øe »àª°ùÑdG RQC’G »∏°ùZG . É«aÉ°U áaÉ°VEÉH »eƒb ºK á£°Sƒàe IQGôM ≈∏Y IÓ≤e ‘ øª°ùdG áHGPEÉH »eƒb . »ÑgòdG ¿ƒ∏dG Ö°ùàμj ≈àM Gó«L Ö«∏≤àdG ™e π°üÑdG ºK ≈∏¨j ≈àM QÉædG ≈∏Y ¬«©°Vh ídÉe AÉe ¬H ≥«ªY AÉYh …ô°†MG ∂«ª°S AÉYh ‘ ºë∏dG §«∏N âbƒdG ¢ùØf ‘ »©°Vh , RQC’G »Ø«°VCG

‫ اﻟﻐﺎﺑﺔ‬,Thomas Itty Iype ‫ رﺋﻴﺲ اﻟﻄﻬﺎة‬: ‫ﻣﺴﺎﻫﻤﺔ ﻣﻦ‬

Cuisines 2012 Arabic Final2.indd 29

11/27/12 1:35 PM

‫وﻟﻴﻤﺔ ا]رز ﻣﻊ اﻟﺸﻌﻴﺮﻳﺔ –ﻋﻴﺪ ا]ﺿﺤﻰ‬ ‫ ﺳﺎﻋﺔ‬١ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ ﺳﺎﻋﺔ‬٢ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬ ¿CÉ°†dG º◊ äÉÑ©μe …OÉHR Üƒc ∞°üf π«Ñ‚õdG ¿ƒé©e øe á≤©∏e ΩƒãdG ¿ƒé©e á≤©∏e ÚØ°üf áª°ù≤e AGô°†N á£°T ¿ÉàÑM ’É°SÉe ΩGQÉL á≤©∏e ºcôc ¥ƒë°ùe á≤©∏e ∞°üf QÉM ôªMG πØ∏a á≤©∏e IôHõc á≤©∏e ¥hòdG Ö°ùM í∏e á©«aQ íFGô°T º°ù≤e π°üH ΩGôL 150 áaô≤dG Ö°ûN øe á©£b ¿ƒª«d Ò°üY ¿GôØYõdG øe π«∏b QGó≤e ΩhôØŸG ô°†NC’G ´Éæ©ædG øe ΩGôL 50 á©£≤ŸG IôHõμdG øe ΩGôL 50 IQP âjR á≤©∏e ≈≤f øª°S ΩGôL 50 »àª°ùH RQCG Üƒc 2 Ö«∏◊G øe Üƒc ∞°üf

‫ ا]رز واﻟﺸﻌﻴﺮﻳﺔ‬٢٨

Cuisines 2012 Arabic Final2.indd 28

11/27/12 1:35 PM

Cuisines 2012 Arabic Final2.indd 27

11/27/12 1:35 PM

‫اﻟﻤﻌﻜﺮوﻧﺔ اﻟﺘﺎﻳﻠﻨﺪي ﺑﺼﻠﺼﺔ‬ ‫ﺟﻮز اﻟﻬﻨﺪ واﻟﻔﻮل اﻟﺴﻮداﻧﻲ‬ ‫ دﻗﻴﻘﺔ‬١٠ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٣٠ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺳﺘﺔ أﺷﺨﺎص‬

∂ª°ùdG á°ü∏°Uh óæ¡dG RƒL Ö«∏Mh ÊGOƒ°ùdG ∫ƒØdG »£∏NG ‘ QÉ°†ÿG ¥ôe ™e ô°†NC’G …QÉμdG ¿ƒé©eh Éjƒ°üdG á∏°Uh áeAÓe h ôjOÉ≤ª∏d πeÉμdG êGõàe’G øe …ócCÉJ , Ò¨°U AÉYh ÌcCG Iƒ∏M âfÉc GPEG Éjƒ°üdG á°ü∏°U øe ójõŸG »Ø°VCG ºK º©£dG ô°†NC’G …QÉμdG øe ójõŸG áaÉ°VEG ∂æμÁ ∂dòc , ΩRÓdG øe . GóL QÉM Èà©j ’ ¬fG å«M

πØ∏ØdGh π°üÑdG »∏≤H »eƒbh á£°Sƒàe QÉf ≈∏Y IÓ≤e »©°V . º¡àé°ùfCG Ú∏J ≈àM ôªMC’G »Ø«°VCG ºK á«fÉK 30 ‹Gƒ◊ Gó«L »Ñ∏bh ΩƒãdG »Ø«°VCG . ∫ƒHòdG ‘ ïfÉÑ°ùdG CGóÑJ ≈àM º¡«¡£H »eƒbh ïfÉÑ°ùdG

‫ ا]رز واﻟﺸﻌﻴﺮﻳﺔ‬٢٦

Cuisines 2012 Arabic Final2.indd 26

11/27/12 1:35 PM

Cuisines 2012 Arabic Final2.indd 25

11/27/12 1:35 PM

‫ﺣﺴﺎء اﻟﺒﻄﺎﻃﺎ اﻟﺤﻠﻮة ﻣﻊ اﻟﺠﺬر‬ ‫ دﻗﻴﻘﺔ‬١٥ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٢٠ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ äGôμdG »Ñ∏b , AÉŸÉH Aƒ∏‡ AÉYh ‘ ΩhôØŸG äGôμdG »©°V ¬©°Vhh ¬à«Ø°üàH »eƒb ºK ,ñÉ°ShC’G ádGREGh Gó«L ¬∏°ù¨d .ÉÑfÉL ºK ,á£°Sƒàe QÉf ≈∏Y ÒÑc AÉ°ùM AÉYh ‘ I óHõdG »Ø«°VCG 5 IóŸ »¡£dÉH »eƒbh Qõ÷Gh äGôμdG h π°üÑdG áaÉ°VEÉH »eƒb ºK ,IóMGh á≤«bO IóŸ »¡WGh Iƒ∏◊G ÉWÉ£ÑdG »Ø«°VCG ºK ,≥FÉbO áaÉ°VEG ºàjh Gó«L .èjõŸG »côMh π«Ñ‚õdGh ¥ôŸG »Ø«°VCG .¥hòdG Ö°ùM í∏ŸG

‫اﻟﻤﻜﻮﻧﺎت‬ IÒÑc ™£≤e äGôc áÑM √óHR ∞°üfh á≤©∏e ΩhôØŸG ƒ∏◊G π°üÑdG øe Üƒc Qƒ°ûÑŸG Qò÷G øe Üƒc 2 á©£≤ŸGh Iô°û≤ŸG Iƒ∏◊G ÉWÉ£ÑdG øe ÜGƒcCG 4

áFOÉg QÉf ≈∏Y ¬«©°Vh §«∏ÿG »£Z ºK ,»∏¨«d §«∏ÿG »©°V ÉWÉ£ÑdG è°†æJ ≈àM hCG á≤«bO 20 IóŸ ¬«¡WG h ≈∏¨j ≈àM .ácƒ°ûdÉH ÉgQÉÑàNG óæY ájôW íÑ°üJh

¿Éc GPEG . •ÓÿG ΩGóîà°SÉH ó«L ƒëf ≈∏Y ÉWÉ£ÑdG »°SôgG . ¥ôŸG øe ójõŸG áaÉ°VEG ∂æμÁ GóL Éμ«ª°S í∏ŸG »Ø«°VCG ºK Oƒ°SC’G πØ∏ØdG áaÉ°VEGh ¿ƒª«∏dG ô°ü©H »eƒb . ¥hòdG Ö°ùM

. áæNÉ°S AÉ°ù◊G ¥ÉÑWCG ‘ Ωó≤J

‫ اﻟﺸﻮرﺑﺎت واﻟﺴﻠﻄﺎت‬٢٤

Cuisines 2012 Arabic Final2.indd 24

11/27/12 1:35 PM

Cuisines 2012 Arabic Final2.indd 23

11/27/12 1:35 PM

‫ﺗﻮم ﺑﻮ ﺗﻴﻚ‬ ‫ﺣﺴﺎء ﺧﻠﻴﻂ اﻟﻤﺄﻛﻮﻻت اﻟﺒﺤﺮﻳﺔ ﻣﻊ اﻟﺮﻳﺤﺎن اﻟﺤﺎر‬ ‫ دﻗﻴﻘﺔ‬٢٠ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ‬ .»∏¨∏d êÉLódG ¥ôe …õ¡L

‫اﻟﻤﻜﻮﻧﺎت‬

ájôëÑdG ä’ƒcCÉŸGh ∫É‚’ÉμdGh ¿ƒª«∏dG Ö°ûY »Ø«°VCG ≈¡£J ≈àM ≥FÉbO 4 IóŸ É©«ªL º¡«∏¨H »eƒbh êÉLódG ¬bôŸ . Gó«L ájôëÑdG ä’ƒcCÉŸG

êÉLO ¬bôe ÜGƒcCG ™HQCG

QÉëŸG øe ΩGôL 40

¿É«HhôdG øe ΩGôL40

…QhO ¬«∏«a øe ΩGôL 40 QÉÑM ΩGôL 40 ¿ÉéædƒÿG øe ΩGôL 10

. AÉ°ù◊G AÉYh ‘ ÉæNÉ°S ¬«eób ¿ƒª«∏dG Ö°ûY øe ΩGôL 10 ¿ƒª«∏dG ÒaÉc ¥Qh øe ΩGôL 10 ºYÉædG ô£ØdG øe ΩGôL 40 QÉ◊G …ófÓjÉàdG ¿ÉëjôdG øe ΩGôL 10 ∂ª°ùdG á°ü∏°U øe ≥YÓe 6 ¿ƒª«∏dG Ò°üY øe ≥YÓe 6 IôHõμdG øe ΩGôL 10 ºWÉª£dG øe ΩGôL 15

‫ ﺷﺎﻧﺞ ﺗﺎي‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺮاﻳﻮان ﺳﺮﻳﺒﻼي‬

‫ اﻟﺸﻮرﺑﺎت واﻟﺴﻠﻄﺎت‬٢٢

Cuisines 2012 Arabic Final2.indd 22

11/27/12 1:35 PM

‫اﻟﻤﻜﻮﻧﺎت‬ èæ«°ùjQó∏d º°ùª°ùdG á°ü∏°U õ«fƒjÉŸG øe Üƒc »ã∏K RQC’G πN øe Üƒc ™HQ …ƒ°ûe ΩƒK ™£≤ŸG êRÉ£dG ´Éæ©ædG øe Üƒc å∏K á©£≤ŸG áLRÉ£dG IôHõμdG øe Üƒc å∏K º°ùª°S âjR á≤©∏e ÉªYÉf Éeôa ΩhôØŸG π°üÑdG øe ¿ÉàÑM êRÉW ΩhôØe π«Ñ‚R á≤©∏e ¢ùN áeõM ( áæ«d ÒZ) hOÉcƒa’G øe ¿ÉJÒ¨°U ¿ÉàÑM á«¡£ŸG IÒ¨°üdG êÉLódG ™£b øe ΩGôL 280 . á°UƒH ™HQ É¡μª°S IÒ¨°U äÉÑ©μe ¤EG á©£≤e QÉ«N áÑM ΩhôØŸG Qò÷G øe ¿Ééæa ™HQ ÒÑμdG ¢ùÿG ¥GQhCG øe äÉbQh 6

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ »bÉH ™e πÑàŸG RQC’G πN Üƒc ™HQ ™e õ«fƒjÉŸG »£∏NG ≈àM º¡«≤ØNGh ≥jôHEG hCG Ò¨°U AÉYh ‘ á°ü∏°üdG äÉfƒμe . êGõàe’G ΩÉ“ ºK , É¡jô°ûbh IGƒædG »YõfGh ±É°üfEG ¤EG hOÉcƒa’G »©£b »eƒb ºK AÉYƒdG ‘ É¡«©°Vh IÒ¨°U äÉÑ©μe ¤EG É¡«©£b . á«bÉÑdG πÑàŸG RQC’G πN á≤©∏Ã É¡°TôH ¥ÉÑWCG øe ≥ÑW πc ‘ ¢ùN ábQh »©°V ¢ùÿG ΩõM »©ªéàd É¡bƒa »©°V ºK É¡«∏Y º°ùª°ùdG á°ü∏°U ÌæH »eƒbh Ëó≤àdG øe á≤©∏eh QÉ«ÿG äÉÑ©μe øe ¿Éà≤©∏eh êÉLódG øe Üƒc å∏K . hOÉcƒa’G äÉÑ©μe øe Üƒc ™HQ ‹GƒMh Qò÷G . äÉ£∏°ùdG ≥ÑW ‘ ¬«eóbh äÉ°ü∏°üdG øe ójõe É¡bƒa …ÌfG

Cuisines 2012 Arabic Final2.indd 21

11/27/12 1:35 PM

‫دﺟﺎج ﻣﻊ ﺣﺰم اﻟﺨﺲ و ﺻﻠﺼﺔ اﻟﺴﻤﺴﻢ‬ ‫وﻗﺖ ا(ﻋﺪاد ‪ ٢٠ :‬دﻗﻴﻘﺔ‬ ‫ﺗﻜﻔﻲ ﺳﺘﺔ أﺷﺨﺎص‬

‫‪ ٢٠‬اﻟﺸﻮرﺑﺎت واﻟﺴﻠﻄﺎت‬

‫‪11/27/12 1:35 PM‬‬

‫‪Cuisines 2012 Arabic Final2.indd 20‬‬

Cuisines 2012 Arabic Final2.indd 19

11/27/12 1:35 PM

‫ﻣﺤﺸﻰ ﺑﺎﻧﻴﺮ ﺑﺎﻛﻮراس‬ ‫ دﻗﻴﻘﺔ‬١٥ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﺎﺋﻖ‬١٠ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ ﺷﺨﺼﻴﻦ‬

‫اﻟﻤﻜﻮﻧﺎت‬ ÒfÉH êÉJƒc áæÑL ΩGôL 220 ÚëW ΩGôL 50 π«Ñ‚õdGh ΩƒãdG ¿ƒé©e øe ΩGôL 10 áÑZôdG Ö°ùM í∏e ºcôμdG ¥ƒë°ùe øe ΩGôL5 ¿ƒªμdG ¥ƒë°ùe øe ΩGôL 5 ¿ƒª«∏dG Ò°üYh AÉe ‫ﻟﻠﺤﺸﻮ‬

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ øe ¬≤°ûH »eƒb ºK ájhÉ°ùàe äÉ©Hôe ¤EG ÒfÉÑdG »©£b . ƒ°ûë∏d ∞°üàæŸG ≈àM É©e AGô°†ÿG á£°ûdGh ´Éæ©ædGh ¿ÉeôdG ÜƒÑM »æëWG ΩhôØŸG ƒ°TÉμdG áaÉ°VEÉH »eƒb ºK ∂«ª°S ¿ƒé©e GhÒ°üj .ÒfÉÑdG πNGO ¿ƒé©ŸG ¢UôH »eƒb ºK ,É¡«dEG ¥ƒë°ùeh π«Ñ‚õdGh ΩƒãdG ¿ƒé©e ™e ≥«bódG ≥ØîH »eƒb .¿ƒªμdG ¥ƒë°ùeh ºcôμdG ≈àM ôjõZ âjR ‘ É¡«∏bG ºK ÒfÉÑdG äÉ©Hôe ∞«∏¨àH »eƒb . øcGO »ÑgP É¡fƒd íÑ°üj . IQÉ◊G ºWÉª£dG ™e ¬«eób ‫ ﻣﻤﺘﺎز ﻣﺤﻞ‬, ‫اﻟﺸﻴﻒ اﻟﺘﻨﻔﻴﺬي ﺑﺎردﻳﺐ ﺳﻨﺞ‬

‫ اﻟﻤﻘﺒﻼت‬١٨

Cuisines 2012 Arabic Final2.indd 18

11/27/12 1:35 PM

Cuisines 2012 Arabic Final2.indd 17

11/27/12 1:35 PM

‫ﻣﺸﺮوم ﺑﺤﺸﻮة ﺳﺮﻃﺎن اﻟﺒﺤﺮ‬ ‫ دﻗﻴﻘﺔ‬١٥ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٢٥ : ‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬ Ωhô°ûŸG øe AÉ°†«H IÒÑc áÑM 24 áLRÉW IÒ¨°U ™£b á©£≤e …hÉeôH ÍL ≥YÓe 4 ¿ƒàjR âjR ∞°üfh ¿Éà≤©∏e iôØŸG ¢ùfhó≤ÑdG øe á≤©∏e ¿ÉæKG í∏e IÒ¨°U á≤©∏e Oƒ°SC’G πØ∏ØdG øe á≤©∏e ábƒØîŸG áÁôμdG ÍL øe Üƒc õÑÿG äÉàa øe á≤©∏e ∞°üfh óMGh ôëÑdG ¿ÉWô°S øe Üƒc óMGh ¿ƒª«∏dG Ò°üY øe π∏e 118 IOÎ°ùe IÒÑc á≤©∏e

‫ﻃﺮﻳﻘﺔاﻟﺘﺤﻀﻴﺮ‬ ºK ,ájõ«∏«°S áLQO 200 áLQO ≈àM ¿ôØdG Úî°ùàH »eƒb , AÉŸG ‘ √ôªZ ¿hóH áØîH ¬«Ø¶fh ≥aôH Ωhô°ûŸG ¥É°S »YõfG ‘ ¬°UôH »eƒb ºK á«bQh áWƒa á£°SGƒH ≥aôH ¬«ØØL ∂dP ó©H . øª°ùdÉH áfƒgóe á«æ«°U ,á«≤ÑàŸG äÉfƒμŸG ™«ªL ™e …hÉeÈdG Í÷G ¿Éà≤©∏e »£∏NG ‘ ΩÉ¶àfÉH É¡«Ñ°Uh §«∏ÿG äÉfƒμe πc Gó«L »Ñ∏b ºK áaÉ°ùe ƒ∏©j êÉàc ô£ØdG ÖdÉb ‘ ™ØJôJ å«ëH ô£ØdG äÉ©Ñb . á°UƒH ∞°üf ºK ≥FÉbO 10 ¤EG 8 øe ìhGÎJ IóŸ ¿ôØdG ‘ √õÑîH »eƒb ¬«©°Vh ¬bƒa Í÷G »bÉH ¢TôH »eƒb ºK, ¿ôØdG øe ¬«©aQG øcGO »ÑgP íÑ°üjh Í÷G Ühòj ≈àM iôNCG Iôe ¿ôØdG ‘ . ¿ƒ∏dG ‫ اﻟﻤﻘﺒﻼت‬١٦

Cuisines 2012 Arabic Final2.indd 16

11/27/12 1:35 PM

Cuisines 2012 Arabic Final2.indd 15

11/27/12 1:35 PM

‫ﻓﻄﺎﺋﺮ اﻟﺪﺟﺎج‬ ‫ دﻗﻴﻘﺔ‬٢٠ : ‫وﻗﺖ ا(ﻋﺪاد‬ ‫ دﻗﻴﻘﺔ‬٣٠ :‫وﻗﺖ اﻟﻄﺒﺦ‬ ‫ﺗﻜﻔﻲ أرﺑﻊ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‬ ΩhôØŸG êÉLódG øe Üƒc

á£°ûdGh π«Ñ‚õdGh ô°†NC’G π°üÑdGh ΩhôØŸG êÉLódG »£∏NG . ÉÑfÉL º¡«©°Vh Éjƒ°üdG ∫ƒa á°ü∏°U h ΩƒãdGh AGô°†ÿG πc π«μ°ûàH »eƒb ºK ,IÒ¨°U á©£b 16 ¤EG Úé©dG »ª°ùb .ºYÉf πμ°ûH ∞∏Jh äGôc πμ°T ≈∏Y É¡æe

∫ƒîæe ÚëW Üƒc 2 ™£≤e ô°†NCG π°üH ¿ÉàÑM ΩhôØŸG π«Ñ‚õdG øe á°UƒH óMGh QGó≤e

±Gƒ◊G »HòLG ºK Úé©dG Iôc §°Sh ƒ°û◊G øe á≤©∏e »©°V ≈àM Gó«L IôμdG »Ød ºK ,≥∏¨J ≈àM ≥aôH ±GôWC’G »©ªLh . ƒ°û◊G ≈∏Y É¡bÓZEG ΩÉ“ øe …ócCÉàJ

áehôØŸG AGô°†ÿG á£°ûdG øe ¿ÉàÑM ΩhôØe ΩƒK ¢Uƒ°üa 6 hCG 5

.á≤«bO øjô°ûY ‹GƒM QÉîÑdG á∏M ‘ äGôμdG »¡WG Éjƒ°üdG ∫ƒa á°ü∏°U øe ¿ÉJÒ¨°U ¿Éà≤©∏e .ΩƒãdGh ºWÉª£dG á°ü∏°U ™e áæNÉ°S Ωó≤J ¥hòdG Ö°ùM í∏e

‫ اﻟﻤﻘﺒﻼت‬١٤

Cuisines 2012 Arabic Final2.indd 14

11/27/12 1:35 PM

‫اﻟﻮﺻﻔﺎت‬

Cuisines 2012 Arabic Final2.indd 13

11/27/12 1:35 PM

Cuisines 2012 Arabic Final2.indd 12

11/27/12 1:35 PM

‫اﻟﻤﺤـﺘﻮى‬ ‫اﻟﺨﻀﺮوات‬ ‫دال ﻣﺨﺎﻧﻰ‪٦٠ ......................................................‬‬ ‫ﺟﻮﻧﻜﺘﺸﻰ ﻣﻊ اﻟﻄﻤﺎﻃﻢ واﻟﺴﺒﺎﻧﺦ‬ ‫واﻟﺒﺎﻧﺴﻴﺘﺎ ‪٦٢ ......................................................‬‬ ‫ﺧﻀﺎر راﺗﺎﺗﻮى ‪٦٤ .................................................‬‬ ‫ﻛﻴﻮﻧﻴﻮ‪ -‬ﻣﺎ – ﻣﺎﻧﺞ‪٦٦ ........................................‬‬

‫اﻟﺤﻠﻮﻳﺎت‬ ‫ﻓﺮاوﻟﺔ ﻓﻴﺮﻳﻨﻲ ‪٦٨ ...............................................‬‬ ‫ﺗﻴﺮاﻣﻴﺴﻮ ‪٧٠........................................................‬‬

‫دﻟﻴﻞ اﻟﻤﻄﺎﻋﻢ‬ ‫اﻟﻄﺎﺟﻦ ﻟﻠﻤﺸﻮﻳﺎت ‪٧٤ ...............................................................‬‬ ‫آﺳﻴﺎ ‪٧٥ ..........................................................................................‬‬ ‫ﺧﻼب ‪٧٦ ........................................................................................‬‬ ‫ﻣﻄﻌﻢ ﻣﺮﺟﺎن ‪٧٧ ........................................................................‬‬ ‫ﻣﻤﺘﺎز ﻣﺤﻞ ‪٧٨ ..............................................................................‬‬ ‫أوﻣﺎﻟﻴﺰ ‪٧٩ ......................................................................................‬‬ ‫ﻣﻄﻌﻢ ﺷﺎﻧﻎ ﺛﺎي ‪٨٠ .....................................................................‬‬ ‫اﻟﻐﺎﺑﺔ ‪٨١ ........................................................................................‬‬ ‫ﺗﻮﺳﻜﺎﻧﻲ ‪٨٢ ...............................................................................‬‬ ‫وودﻻﻧﺪس ‪٨٣................................................................................‬‬

‫‪11/27/12 1:35 PM‬‬

‫‪Cuisines 2012 Arabic Final2.indd 11‬‬

Cuisines 2012 Arabic Final2.indd 10

11/27/12 1:36 PM

‫ا ﻃﻌﻤﺔ اﻟﺒﺤﺮﻳﺔ‬ ‫ﺳﺎﻟﻤﻮن أﻃﻠﺴﻲ & ﻣﺎﻧﺠﻮ ﺳﻴﻔﻴﺶ ‪٣٢.........‬‬ ‫أﻃﻌﻤﺔ ﺑﺤﺮﻳﺔ ﺑﺎﻟﻠﻴﻤﻮن واﻟﻤﺴﺘﺮدة‪٣٤ ...........‬‬ ‫اﺳﻤﺎك اﻟﺴﻨﺎﺑﺮ ا]ﺣﻤﺮ اﻟﻤﻘﻠﻴﺔ ‪٣٦....................‬‬ ‫ﺗﻮﻧﺔ ﻫﺎﻧﺪرول اﻟﺤﺎرة ‪٣٨ .....................................‬‬ ‫ﺑﻼ ﻣﺎ ﻧﺎو ‪٤٠ ..........................................................‬‬

‫اﻟﺪواﺟﻦ‬ ‫ﺷﻴﺶ ﻛﺎﺑﻮﺑﺲ اﻟﻜﺎرﻳﺒﻲ ‪٤٢ ...........................‬‬ ‫دﺟﺎج ﺳﺘﺮوﺟﺎﻧﻮف ‪٤٤.........................................‬‬ ‫دﺟﺎج ﻣﺤﺸﻲ ﺑﺎﻟﺠﺒﻦ اﻟﻔﻴﺘﺎ وا]ﻋﺸﺎب ‪٤٦ .......‬‬ ‫اﻟﺒﻂ اﻟﻤﺤﻤﺮ ﻣﻊ ﺻﻠﺼﺔ اﻟﺘﻮت اﻟﺒﺮي ‪٤٨ ........‬‬

‫اﻟﻠﺤﻢ‬ ‫ﻛﻔﺘﺔ ﻟﺤﻢ ﺑﺎﻟﺘﻲ ‪٥٠ ...........................................‬‬ ‫ﻟﺤﻢ رﻧﺪﻧﺞ ﻣﺎﻟﻴﺰي ‪٥٢ .........................................‬‬ ‫ﻛﺎﻳﻨﺞ ﺑﺎﻧﻨﺞ ﻧﻴﻮا ‪٥٤ ............................................‬‬ ‫ﻛﻮﺟﺎﻧﻴﻪ اﻟﻀﺄن واﻟﻠﺤﻢ اﻟﺒﻘﺮي ‪٥٦ ...................‬‬ ‫ﻟﺤﻢ اﻟﻀﺄن اﻟﻤﻘﻠﻲ اﻟﻤﺘﺒﻞ ﺑﺎﻟﻔﻠﻔﻞ ‪٥٨ .......‬‬

‫‪11/27/12 1:36 PM‬‬

‫‪Cuisines 2012 Arabic Final2.indd 9‬‬

‫اﻟﻤﺤﺘﻮﻳﺎت‬ ‫اﻟﻤﻘﺒﻼت‬ ‫ﻓﻄﺎﺋﺮ اﻟﺪﺟﺎج ‪١٤ ..................................................‬‬ ‫ﻣﺸﺮوم ﺑﺤﺸﻮة ﺳﺮﻃﺎن اﻟﺒﺤﺮ ‪١٦ ....................‬‬ ‫ﻣﺤﺸﻲ ﺑﺎﻧﻴﺮ ﺑﺎﻛﻮراس ‪١٨..................................‬‬

‫اﻟﺸﻮرﺑﺎت واﻟﺴﻠﻄﺎت‬ ‫دﺟﺎج ﻣﻊ ﺣﺰم اﻟﺨﺲ و ﺻﻠﺼﺔ اﻟﺴﻤﺴﻢ ‪٢٠ ....‬‬ ‫ﺗﻮم ﺑﻮ ﺗﻴﻚ ‪٢٢ ...................................................‬‬ ‫ﺣﺴﺎء اﻟﺒﻄﺎﻃﺎ اﻟﺤﻠﻮة ﻣﻊ اﻟﺠﺬر ‪٢٤ .................‬‬

‫ا رز واﻟﺸﻌﻴﺮﻳﺔ‬ ‫اﻟﻤﻌﻜﺮوﻧﺔ اﻟﺘﺎﻳﻠﻨﺪي ﺑﺼﻠﺼﺔ‬ ‫ﺟﻮز اﻟﻬﻨﺪ واﻟﻔﻮل اﻟﺴﻮداﻧﻲ‪٢٦ .......................‬‬ ‫ا]رز ﻣﻊ اﻟﺸﻌﻴﺮﻳﺔ –ﻋﻴﺪ ا]ﺿﺤﻰ‪٢٨ ..................‬‬ ‫أرز وﺷﻌﻴﺮﻳﺔ ﻓﺎد ﺟﻮﻧﺞ ﺗﺎﻳﻼﻧﺪي ‪٣٠ ......................‬‬

‫‪11/27/12 1:36 PM‬‬

‫‪Cuisines 2012 Arabic Final2.indd 8‬‬

á`eó`≤`e

‫ﻣــﺘــﻌــﺔ اﻟــﻄــﻌــﺎم‬ áHôŒ ¬fG ..äÉÑLƒdG øe ójó©∏d äÉØ°Uh ≈∏Y …ƒàëj ÜÉàc Oô› ¢ù«d π«dódG Gòg ÉæHQÉŒh ÉæFGQBGh ÉæJÉYÉÑ£fG π≤f ÚdhÉﬁ É¡H Éæªb äÉ©LGôe É¡dÓN øe Ωó≤f á«≤«≤M .§≤°ùe ‘ IôaƒàŸG ºYÉ£ŸGh äÓcC’G ´GƒfCG ∞∏àﬂ ∫ƒM

‫ﺗـﻌـﺮف ﻋـﻠـﻰ أﻟــﺬ اﻟــﻨـــﻜـــﻬـــﺎت‬

øe á«¡°T äÓcCG OGóYE’ IôμàÑŸG ¥ô£dG øe ójó©dG ÜÉàμdG Gòg ÉjÉæK ÚH ¿hóéà°S ¢Vô©à°ùjh ,§≤°ùe ‘ øjOƒLƒŸG IÉ¡£dG π°†aCG É¡eó≤j »àdG ,⁄É©dG AÉëfCG ∞∏àfl øe ¢Vô¨dG ¿CÉH Éæd í°†JG Éªc .Éæ°ùØfCÉH øëf ÉgÉæ°ûjÉY »àdG áHôéàdG èFÉàf ¥hòJh øa »¡£dG øμdh Ió©ª∏d ´ÉÑ°TEG Oô› ¢ù«d ΩÉ©£dG ±ƒæ°U ∞∏àfl »¡W .¢SÉ°ùMEGh .âÑgP ÉªæjCG ∂d ¢ü∏fl ≥jó°Uh ïÑ£ª∏d ΩÉ¡dEG Qó°üe ¿ƒμj ¿C’ π«dódG Gòg í∏°üj ÉÑjód âfƒμJ ÜÉàμdÉH IOƒLƒŸG äÉ©LGôŸG πª©H ¬«a Ωƒ≤f Éæc …òdG âbƒdG »Øa §≤a ÉªFÉb øμj ⁄ ´ÉÑ£f’G Gòg ÜÉàμdG ‘ IOƒLƒŸG äÉÑLƒdG ¢†©H øY äÉYÉÑ£fG øe ÒãμdG ∑Éæg âfÉc É‰EGh Ò°†ëàdG hCG OGóYE’G á≤jôWh äÉfƒμŸG »∏eÉY ≈∏Y Gòg ‘ Éæ°Vô©à°SG .á«¡°ûdGh Ú©dG IQÉKE’ É¡eGóîà°SG ºàj »àdG Üò÷G πeGƒY ∂dòc Éæªbh á«dÉãe É¡∏©Œh ΩÉ©£dG ∫hÉæJ áHôŒ πªμJ »àdG ô°UÉæ©dG áaÉc ÜÉàμdG ‘ QGôb …CG PÉîJG πÑb ∑ôeCG øe áæ«H ≈∏Y ÊƒμJ ≈àM ÖfGƒ÷G áaÉc ∞«æ°üàH .ΩÉ©£dG QÉ«àNG



‘ Ée Å°ûH ºà¡J ’{ Qóæ°ùμdG ÊÉØ«à°S ΩÉ©£dG ‘ ¢ü°üîàŸG ÖJÉμdG ∫Éb ó≤d »ª∏©àJ ød ÜÉàμdG Gòg .zÖ– øŸ √QÉàîJ …òdG ΩÉ©£dÉH ∂eÉªàgG øe ÌcCG IÉ«◊G ô°SCÉj ¿CG ΩÉ©£∏d øμÁ ∞«c ∂d ìô°û«°S ¬æμdh »¡£dG øY ÚæKG hCG ÉÄ«°T §≤a ¬æe . ∫ƒ≤©dGh Üƒ∏≤dG

   info@deenarmedia.com

‫ﻗﺎﺋﻤﺔ ﺍﻟﺸﺮﻑ‬ ،‫ ﺭﺍﺗﻴﺶ ﺭﺍﻣﺎ ﺗﺸﺎﻧﺪﺭﺍﻥ‬،‫ ﻋﺒﺪ ﺍﷲ ﺍﻟﻄﺎﺋﻲ‬،‫ﺣﺎﰎ ﺍﻟﻄﺎﺋﻲ‬ ،‫ ﻣﺎﻧﻮ ﻣﺎﺭﺗﻦ‬،‫ ﺷﺎﻳﻨﻴﱭ ﻛﻮﻳﺎﻛﻴﻞ‬،‫ﺗﻴﺮﻱ ﻣﺎﺛﻮﻛﻮﺗﻲ‬ ،‫ ﺧﻮﻟﻴﻨﺎ ﺳﻴﻠﻮﻳﻦ‬، ‫ ﺳﻨﺠﺬﻫﺎ ﺭﺍﻟﻲ‬،‫ﺩﻳﺒﺎﻟﻲ ﻛﻮﻣﺎﺭ‬ ‫ ﻓﻴﺒﺎ ﺍﺷﺎﺭ‬،‫ ﻻﺗﻴﺸﺎ ﻣﻴﻨﻴﺴﻴﺰ‬،‫ﺳﺎﺷﺎ ﻛﺎﻭﺭ‬

hCG ™ÑW hCG ï°ùf IOÉYEÉH íª°ùjo ’ . áXƒØﬁ ¥ƒ≤◊G áaÉc AGƒ°S ∫Éμ°TC’G øe πμ°T …CÉH ÜÉàμdG Gòg øe AõL …CG π≤f øjöTÉædG øe áëjöU á«HÉàc á≤aGƒe ¿hO É«FõL hCG É«∏c Gòg OGóYCG ‘ á«aÉμdG á£«◊G ÉfòîJG ÉæfCG ºZôdG ≈∏Y . ábO ∫ƒM á«dhDƒ°ùe …CG ¿ƒ∏ªëàj ’ øjöTÉædG ¿EÉa ÜÉàμdG . É¡æe CÉ°ûæJ ÖbGƒY …CGh Éæg IOQGƒdG äÉeƒ∏©ŸG ‫ﻃﺒﻊ ﻓﻲ ﻣﻄﺒﻌﺔ ﺍﻷﻟﻮﺍﻥ ﺍﳊﺪﻳﺜﺔ‬

Cuisines 2012 Arabic Final2.indd 7

11/27/12 1:36 PM

‘ Ò°üf π£H ƒμ«H ∂îÑ£e

¿ÉªY áæ£∏°S - Ω Ω ¢T äÉ«fhÎμdÓd ¢ùcÉeEG +968 24558063 :¢ùcÉa +968 24558062 :∞JÉg (1 iƒà°ùŸG) Îæ°S »à«°S §≤°ùe - Ö«°ùdG t 968 23289261:¢ùcÉa , +968 94122251 :∞JÉg ∫ƒe âæjƒHÎæ°S - ádÓ°U t +698 26844610 :¢ùcÉa +968 97666631 :∞JÉg ∫ƒe âæjƒHÎæ°S - QÉë°U t

11/27/12 1:36 PM

Cuisines 2012 Arabic Final2.indd 5

11/27/12 1:36 PM

Cuisines 2012 Arabic Final2.indd 4

11/27/12 1:36 PM

Cuisines 2012 Arabic Final2.indd 3

11/27/12 1:36 PM

‫أﻋﻜﺲ ﺑﺼﻤﺎت ﺣﻴﺎﺗﻚ‬ ‫ﻋﻠﻰ اﻟﻤﻄﺒﺦ‬ ‫ﻃــﺒــﺦ وﻧــﻈــﺎﻓــﺔ ﺑــﺪون ﺑــﺬل اﻟـﺠـﻬـﺪ ﻣـﻦ أﺟـﻞ ﺻـﺤـﺔ‬ ‫ﻋـﺎﺋـﻠـﺘـﻚ واﻟـﺤـﻴــﺎة اﻟــﺬﻛــﻴــﺔ‬

‫‪11/27/12 1:36 PM‬‬

‫‪Cuisines 2012 Arabic Final2.indd 2‬‬

Cuisines 2012 Arabic Final2.indd 1

11/27/12 1:36 PM

‫‪ ٣٠‬ﻋﺎﻣ ًﺎ ﻣﻦ ﺳﺠﻞ ﺣﺎﻓﻞ ﺑﺘﺪﻓﺌﺔ‬

‫ﻣﻨﺎﺯﻟﻜﻢ ﻭﻗﻠﻮﺑﻜﻢ ﻣﻦ ﺃﺟﻞ‬

‫ﻣﺴﺘﻘﺒﻞ ﺃﻛﺜﺮ ﺇﺧﻀﺮﺍﺭﺍً‬

‫‪www.nationalgasco.net‬‬