COOKBOOK
Method of Preparation (a la minute) 1. Assemble ice cream in freezer along with scoop 2. Get pita ready to fry for garnish 3. Scoop ice cream 4. Garnish with fried pita, apricot, and crashed pistachio
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TOUM HISTORY Toum is a Lebanese mayonnaise but stabilized with garlic instead of egg. Just like mayonnaise, Toum is an emulsion of oil into water, with the help of a third-party emulsifier. This Lebanese condiment is garlicky, versatile, and potent- used for marinating chicken, seasoning vegetables and just by itself on many Lebanese dishes.
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Toum Yield 10 people Serving Size 4 oz Ingredients Garlic Water (cold) Canola oil Za’atar Cilantro (fresh) Kosher salt White pepper Lemon
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Quantity 16 oz 4 oz 48 oz 2 oz 1/2 bunch 28.3 g 28.3 g 3 EA
Method of Preparation
1. Blend garlic and kosher salt in food processor until smooth 2. Juice all 3 lemons, reserve 3. Drizzle in oil into food processor slowly, alternating with cold water and lemon juice 4. Season with salt and white pepper, taste and add more if needed 5. Store until needed for service in a foodsafe container, label, and date
Method of Preparation (a la minute) 1. Spoon Toum into small ramekins, swirling design into top with spoon 2. Drizzle with olive oil, sprinkle extra za’atar seasoning on top
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Middle Eastern
TAPENADE HISTORY Olive tapenade is a traditionally Moroccan dish that is used in a variety of ways- a spread for sandwiches/on pita, an addition to hummus or even as a dressing base for salad. Various vegetables like carrots, onions and capers are found in the tapenade frequently, but olives are the most traditional.
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Middle Eastern
Tapenade Yield 10 people Serving Size 4 oz Ingredients Olvies (manzanilla) Cumin (whole) Coriander (whole) Pink peppercorns (whole) Red pepper flakes Kosher salt Garlic cloves
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Quantity 4 cups 1/2 tbsp 1/2 tbsp 1 tsp 1/2 tbsp 1 tbsp 2 EA
Method of Preparation 1. Toast and grind cumin and coriander seeds and pink peppercorns until fragrant/dark 2. Add toasted spices to spice grinder with red pepper flakes. Grind until fine 3. Add garlic, olives, seasoning mix and salt to food processor. 4. Process mixture until coarse, not homogenous or smooth 5. Taste, adjust for salt or additional seasoning 6. Store in foodsafe container, label and date
Method of Preparation (a la minute) 1. Spoon tapenade into small ramekins, piling into conical shape
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MUTABAL HISTORY Toum is a Lebanese mayonnaise but stabilized with garlic instead Mutabal is believed to have originated in Morrocco. The word mutabal originates from the Arabic word tabala, which literally translates to “add more aroma and spice (perfume)”. While Mutabal is often compared to baba ghanoush, differences in seasoning and preparation distinguish the two.
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Mutabal Yield 10 people Serving Size 4 oz Ingredients Eggplant Garlic cloves Greek yogurt Lemons Olive oil Kosher salt
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Quantity 52.9 oz 85 g 86.42 g 2.27 kg 2.7 oz 28.3 g
Method of Preparation Method of Preparation (a la minute)
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TZATZIKI HISTORY Tzatziki is derived from the Turkish word “cacik” and is a product of influence from the Ottoman Empire. More than any nation under the Ottoman Empire, Greece enjoys tzatziki. However, many Turkish and Lebanese dishes are accompanied with the cooling cucumber and yogurt sauce.
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Tzatziki Yield 10 people Serving Size 4 oz Ingredients Greek yogurt English cucumber Garlic cloves Lemons Mint (fresh) Kosher salt Dill (fresh)
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Quantity 1 qt 1 EA 2 oz 2 EA 1 bunch 28.3 g 28.3 g
Method of Preparation 1. Finely mince mint, dill and garlic 2. Zest and juice lemons, reserving both in separate small bowls 3. Wash and grate cucumbers, straining excess liquid from cucumbers using cheesecloth 4. Add grated cucumbers, herb and garlic mixture and lemon zest and juice to large bowl, mix well 5. Add in yogurt and season with salt, tasting and adjusting seasoning as needed 6. Store in foodsafe container, label and date until needed for service
Method of Preparation (a la minute) 1. Spoon 4 oz portion into bowl, using spoon to swirl design on top
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Morrocan
MINT TEA HISTORY During the Crimean war, green tea was introduced to North Africa through thr port of Mogador in Morocco and then to the Atlantic Sahara, the Saoura Valley and the oases of Touat. Moroccan locals quickly made the tea their own by sweetening it and adding mint while brewing
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Morrocan
Mint Tea Yield 10 people Serving Size 6 oz Ingredients Warm water Granulated sugar Green tea (loose leaf) Mint (fresh)
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Quantity 40 oz 42.6 g 8 oz 1 bunch
Method of Preparation (a la minute) 1. Heat teapot 2. Add tea leaves and pour small amount of boiling water over them 3. Swirl, pour water out, do not lose leaves. 4. Add mint and sugar to taste, pour 4-5 cups boiling water 5. Allow to infuse for 5-8 minutes, skim off any mint 6. Serve to guests, ensuring no leaves are poured into their cups
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Lebanese Orange
LEMONADE HISTORY Lemonade is an extremely popular non-alcoholic drink in Lebanon. It is on the menu of almost every café or restaurant, and consumers will often have the option of ordering an orange lemonade. In Arabic, lemonade is called “laimounada”.
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Lebanese Orange
Lemonade Yield 10 people Serving Size 8 oz Ingredients Cold water Honey Lemons Oranges Mint (fresh)
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Quantity 40 oz 14 oz 6 EA 6 EA 1 bunch
Method of Preparation 1. Place lemon juice, zest and sugar in small pot over medium heat 2. Stir until sugar dissolves and the juice is heated through (do not let mixture come to a boil) 3. Remove from heat and set aside until cool 4. Strain through chinois or with a cheesecloth-lined strainer, into foodsafe container. Label and date
Method of Preparation (a la minute) 1. Pour syrup into pitcher/serving vessel 2. Mix in 14 oz of orange blossom water 3. Add crushed ice, fill with cold water and garnish with mint sprigs
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Gluten Free
PITA BREAD HISTORY PPita bread has existed for 4,000 years, originating from Persia, the Ottoman Empire, and Turkey. Pita bread is unique due to its “pocket” structure, which allows it to be stuffed/filled. It is often eaten with hands and several accompanying dishes to fill with/dip in. In our modern day, we must accommodate allergens and provide options for those with allergies.
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Gluten Free
Pita Bread Yield 10 people Serving Size 1 pita Ingredients Warm water Honey Instant dry yeast All purpose flour (gf) Olive oil Kosher salt
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Quantity 34 oz 42.6 g 38.5 g 43 oz 128 g 23.8 g
Method of Preparation 1. In a bowl, mix 19.2 oz water with dry yeast and honey. Let sit on the counter for 5-6 minutes. 2. To the large bowl of a stand mixer add flour, the water-yeast-honey mixture and then, the rest of the water. Mix until the dough starts to form and after 3-4 minutes, add olive oil and salt. Keep kneading the dough for another 3-4 minutes until it becomes smooth and elastic. 3. Cover the dough with a thin layer of olive oil, using your hands. Cover with a
towel and let dough rise for about one hour or until it has doubled in size. 4. After the dough has risen, turn it onto a floured surface and divide the dough into 24-25 pieces (each piece should be around 100g) 5. Take 1 ball (while keeping the others covered) and press into a flat disc using a rolling pin. Roll each disc into desired size while ensuring that its thickness isn’t over half a cm.
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Method of Preparation cont. 6. Before baking, let pita rest for 30 minutes on the baking tray, while already shaped. Cover with a damp towel during the resting period. 7. Preheat the oven to 465 degrees. Place the tray in the oven and bake the pita for roughly 5-10 minutes. After a few minutes, the pita should already be puffed/have a golden color. 8. Once dough has puffed and pita has a nice golden color, flip pitas and bake for another 1-2 minutes.
Method of Preparation (a la minute) 1. Reheat, to order, pita on a seperate sizzle platter in oven set to 465
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