WEP
RENPET
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Serves 8
AMUSE-BOUCHE
Chicken Domiati Skewers and Honeydew Mint
Smoothie
HORS
D'OEUVRE
Falafel with Red Pepper Tahini
Taro Soup with Prawn
Eish Masri
ENTRÉE
Dukkah Crusted Nile Perch
Red Lentil with Berries and Lemon Ginger Sauce
INTERMEZZO
Fresh Grape and Champagne Sorbet
RELEVÉ
Lamb Moussaka
Couscous with Broad Beans
SALAD
Freekeh with Roasted Beetroot
SAVOURY
Fresh Fig with Goat Cheese
DESSERTS
Sticky Date Pudding
Sahlab
PETIT
FOUR
Basbousa with Hibiscus Tea
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Chicken Domiati Skewers
Gibna
Domiati the most common cheese found in Egypt.
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aa
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sea salt
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1
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block Gibna Domiati, 200 g, cut into 16 cubes
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40
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ml olive oil
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1
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clove garlic, crushed
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aa
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chopped herbs, including rosemary, thyme, and oregano
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1
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lemon, zest, juice, and rind
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aa
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freshly ground black pepper
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300
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grams skinless boneless chicken breast
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16
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pitted kalamata olives
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16
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wooden picks
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aa
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rosemary sprigs
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Combine
40 g sea salt and 200 ml water; add cheese; cure for at least 24 hours. Drain;
cut into 16 cubes.
Combine
olive oil, garlic, herbs, lemon zest, and lemon juice; add chicken cubes;
marinade for 30 minutes. Pan-grill in a skillet until just cooked; remove from
heat.
Spear
one kalamata olive, one chicken cube, and one cheese cube on each wooden pick.
Arrange on plates; garnish with rosemary sprigs and grilled lemon rinds. Serve
as guests arrive.
32x32-cm
platter
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Chicken
Domiati Skewers
Honeydew Mint Smoothie
For each serving:
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200
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grams honeydew chunks, chilled
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30
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grams coconut milk, chilled
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30
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grams coconut water, chilled
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30
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grams ice cubes
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10
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grams blonde coconut palm nectar
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2
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mint leaves
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Process
honeydew, coconut milk, coconut water, ice cubes, coconut nectar, and 1 mint
leaf into a smoothie. Tip into a chilled highball glass; garnish with the
remaining mint leaf. Serve as guests arrive.
8 @
320-ml highball glasses
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Honeydew
Mint Smoothie
Falafel with Red Pepper Tahini
Falafel
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100
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grams dried chickpeas
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1
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clove garlic, chopped
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40
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grams chopped onion
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10
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grams chopped parsley
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3
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grams sea salt
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2
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grams ground cumin
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1
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gram ground coriander
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1
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gram freshly ground black pepper
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1
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gram cayenne
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1
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gram baking soda
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aa
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frying oil
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Soak
chickpeas for at least 12 hours. Drain, yielding 240 g. Combine with next nine
ingredients; purée. Spread out in a 30x20-cm baking pan; let dry
for 30 minutes.
Cut
in eight. Roll each into a ball; flatten into a 5-cm Ø patty. Poke a small hole
in center of each patty with pinkie finger to ensure even cooking.
Fry,
4 patties at a time, in 170°C oil until golden brown on both sides. Drain.
Red Pepper Tahini
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1
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red bell peppers, 220 g
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60
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grams tahini
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10
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ml lemon juice
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aa
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sea salt
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aa
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freshly ground white pepper
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aa
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cayenne
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Core
bell peppers; steam until soft; peel. Purée with drippings. Add tahini and
lemon juice; whisk until smooth. Season with sea salt, white pepper, and
cayenne.
Assembly
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aa
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mesclun
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aa
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snipped parsley
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Arrange
Falafel on mesclun-lined plates. Drizzle with Red Pepper Tahini; garnish with
parsley. Serve.
8 @
20x20-cm plates
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Falafel
with Red Pepper Tahini
Taro Soup with Prawn
Taro
is a Southeast Asia native plant that was introduced to the Mediterranean parts
of Egypt in ancient times.
Prawns
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8
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prawns, whole, 60 g each, deveined
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aa
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sea salt
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120
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grams butter, at room temperature
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Cook
prawns in simmering salted water just until cooked. Lift prawns; store,
chilled. Strain cooking liquid; use in Taro Soup.
Bring
prawns to room temperature before serving. Heat 120 ml water to a simmer; whisk
in butter in batches until emulsified. Remove from heat; submerge prawns to
rejuvenate. Drain.
Taro Soup
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600
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grams taro, peeled, cut up
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100
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grams carrot, peeled, cut up
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100
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grams white onion
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400
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grams coconut milk
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600
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ml cooking liquid from Prawns
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aa
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sea salt
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aa
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freshly ground white pepper
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Bring
taro, carrot, onion, coconut milk, and cooking to a boil. Simmer until taro is
cooked through. Reserve a small amount of taro for garnish; purée the remaining
mixture. Strain; season with sea salt and white pepper.
Pepita Pasto
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60
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grams pepitas, toasted
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30
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ml extra-virgin olive oil
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6
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sage leaves
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10
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grams light brown sugar
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aa
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sea salt
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aa
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freshly ground white pepper
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Grind pepitas, olive oil, sage, and brown sugar to a coarse paste; season with sea
salt and white pepper.
Assembly
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aa
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micro herbs
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Transfer
Taro Soup to a pitcher. Arrange Prawns in wide-brimmed bowls; garnish with Pepita
Pesto, reserved taro, and micro herbs. Bring to the table; tip soup around
prawns and garniture in front of guests.
2000-ml
pitcher
8 @
240-ml wide-brimmed bowls
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Taro
Soup with Prawn
Eish Masri
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300
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grams all-purpose flour
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2
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packages active dry yeast, 7 g each
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10
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grams granulated sugar
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5
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grams sea salt
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30
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ml olive oil
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200
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ml warm water, at 45°C
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aa
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dusting flour
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In
a mixing bowl combine flour, yeast, sugar, and sea salt. Make a well in the
center; add olive oil. Tip in warm water; mix to form a smooth dough. Cover;
let rest for 15 minutes. Divide in 8; roll each into a very smooth ball. Cover;
let rest for 15 minutes. Gently flatten balls; cover; let rest for 15 minutes.
On
a well-floured surface lightly roll one piece of dough at a time into a 16-cm Ø
round, turning dough over once. Place, two at a time, in a preheated baking
sheet; bake in a 250°C oven until puffed, about 3 minutes. Flip; bake until
lightly brown, about 2 minutes more. Bake one batch before rolling and baking
the next batch.
Transfer
to a napkin-lined basket; serve.
napkin-lined
basket
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Eish Masri
http://www.finecooking.com/recipes/greek-pita-bread.aspx
Dukkah Crusted Nile Perch
The
Nile provides seafood in abundance. In ancient times fish, along with egg, were
the primary animal protein sources enjoyed by the Egyptian people.
Dukkah
is a toasted nut and spice blend originated in Egypt.
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5
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grams coriander seed
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5
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grams cumin seed
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5
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grams sesame seed
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10
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grams sea salt
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120
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grams hazelnuts, chopped, toasted
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8
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Nile perch fillets, 120 g each
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aa
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snipped parsley
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aa
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Red Lentil with Berries
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aa
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Lemon Ginger Sauce
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Toast
together coriander seed, cumin seed, and sesame seed in a skillet. Wet cool, coarsely
grind with sea salt. Add hazelnuts; process until coarsely ground.
Arrange
fish fillets in a parchment-limes baking pan; coat with nut and spice blend.
Bake in a 200°C oven until just done, about 10 minutes for 2-cm fillets.
Remove
from oven; let stand for 5 minutes. Transfer to plates; scatter with parsley. Add
Red Lentil with Berries to plates; stroke with Lemon Ginger Sauce. Serve.
Red Lentil with Berries
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120
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grams red lentils
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1
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bay leaf
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30
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grams craisins
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30
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ml extra virgin olive oil
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10
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ml red wine vinegar
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60
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grams kale, tough stems removed, finely chopped
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aa
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sea salt
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aa
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freshly ground black pepper
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60
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grams blueberries
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Bring
lentils, bay leaf, and 350 ml water to a boil. Simmer until liquid has cooked
away, about 15 minutes. Drain; discard bay leaf. Toss warm lentils with
craisins; let cool.
Whisk
together olive oil and red wine vinegar, toss with chopped kale, red lentils,
and craisins. Season with sea salt and black pepper. Toss in blueberries.
Lemon Ginger Sauce
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aa
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baking pan from Dukkah Crusted Nile Perch
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240
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ml chicken stock
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1
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lemon, zest and juice
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aa
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ground ginger
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aa
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sea salt
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Deglaze
baking pan with chicken stock; reduce liquid to 200 ml. Stir in lemon zest and
lemon juice; season with ginger and sea salt.
8 @
28x28-cm plates
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Dukkah Crusted Nile Perch
http://www.personalchefapproach.com/recipe/cashew-crusted-halibut/
Fresh Grape and Champagne Sorbet
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400
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grams seedless red grapes
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150
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ml champagne
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100
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ml red grape juice
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100
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grams granulated sugar
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1
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lemon, zest and juice
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8
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mint twigs
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Purée
grapes. Strain, pressing fruits through sieve, yielding 250 ml. Combine with
champagne, red grape juice, sugar, lemon juice, and lemon zest; stir until
sugar has dissolved. Chill. Churn in an ice cream maker until frozen. Scoop
into 8 chilled champagne coupes; garnish with mint twigs. Serve.
8
sets @ champagne coupe w/ saucer
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Fresh Grape and Champagne Sorbet
http://www.bonappetit.com/recipe/fresh-grape-and-champagne-sorbet
Lamb Moussaka
Due
to the Egyptian desert, raising pigs and cows was extremely difficult and
therefore meats like pork and beef were rarely seen in Egyptian diets. On the
other hand, sheep and goat were introduced to Egypt from Eurasia in ancient
times.
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4
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eggplants, trimmed, 400 g each
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aa
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sea salt
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aa
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olive oil
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1
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onion, chopped
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2
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cloves garlic, finely chopped
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600
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grams ground lamb
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100
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ml dry white wine
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1
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can tomato purée, 220 g
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1
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can diced tomatoes, 400 g
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4
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grams ground cassia
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aa
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freshly ground black pepper
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40
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grams butter
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40
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grams all-purpose flour
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600
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ml milk
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60
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grams grated parmesan
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1
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gram freshly grated nutmeg
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2
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eggs, beaten
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aa
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petite basil leaves
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aa
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Couscous with Broad Beans
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Slice
each eggplant longitudinally into 6 slices. Sprinkle with salt; set in a colander
and leave, pressed down with a plate and a weight, to drain off any excessive moisture for 30 minutes. Fry, in batches, in olive oil until golden brown on
both sides. Drain.
Sweat
onion and garlic in olive oil. Stir in lamb; sauté to separate lumps. Stir in
wine and tomato purée; tip in tomatoes. Season with cassia, sea salt, and black
pepper.
Make
a roux with butter and flour; whisk in milk; cook, stirring, until thickened
and bubbly. Continue to cook, stirring, over low heat for 5 more minutes.
Remove from heat; whisk in parmesan and nutmeg. When tepid, whisk in eggs.
In
a 32x24x5-cm baking pan arrange 8 large eggplant slices in a single layer. Top
with half lamb mixture. Add 8 medium eggplant slices; top with remaining lamb
mixture. Add remaining eggplant slices, cut-side up; top with cheese sauce.
Bake in a 180°C oven until golden, about 40 minutes.
Transfer
to plates; garnish with basil. Serve with Couscous
with Broad Beans.
Couscous with Broad Beans
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100
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grams couscous
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150
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grams broad beans, blanched
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100
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grams yogurt
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10
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ml extra-virgin olive oil
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1
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clove garlic, minced
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2
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scallions, thinly sliced
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1
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gram ground cumin
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1
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gram crushed sumac berries
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aa
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zest of 1 lemon
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aa
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sea salt
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aa
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freshly ground black pepper
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Bring
200 ml water to a boil; add couscous; remove from heat. Let stand until water
is absorbed, about 10 minutes. Toss in broad beans.
Whisk
together next seven ingredients; toss with couscous and broad beans. Season
with sea salt and black pepper.
8 @
28x28-cm plates
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Lamb Moussaka
http://realfood.tesco.com/recipes/lamb-moussaka.html
Freekeh with Roasted Beetroot
Freekeh
is green wheat that has been roasted to produce a subtle smoky flavor.
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500
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grams beetroots, trimmed
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120
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grams cracked freekeh, rinsed, drained
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60
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grams pecans, toasted, cracked
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40
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grams pitted black olives, cut up
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aa
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finely chopped flat-leaf parsley
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aa
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finely snipped chives
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60
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ml pecan oil
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1
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lemon, zest and juice
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aa
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sea salt
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aa
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freshly ground black pepper
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240
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grams thick strained yogurt
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aa
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watercress
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Roast
beetroots until cooked through. When tepid, peel; cut into 1.5-cm cubes.
Bring
freekeh and a large amount of water to a boil; simmer until al dente, about 10
minutes. Drain; return to the warm pot; let stand, covered, for 10 minutes.
Toss with beetroot, pecans, black olives, flat-leaf parsley, and chives.
Whisk
together pecan oil, lemon zest, and lemon juice; season with sea salt and black
pepper. Drizzle over freekeh; toss well. Divide among plates; spoon thick
strained yogurt atop. Garnish with watercress; serve.
8 @
20x20-cm plates
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Freekeh
with Roasted Beetroot
Fresh Fig with Goat Cheese
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8
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fresh figs, trimmed
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120
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grams fresh goat cheese
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30
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grams pistachio, toasted, chopped
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30
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grams honey
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aa
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finely chopped mint
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Using
a sharp knife, split each fig down the middle from top to bottom, but without
cutting all the way through; fill with a generous dollop of goat cheese. Gently
grasp each fig; dip the bottom first in honey, then in pistachio. Arrange on
plates; drizzle with remaining honey; sprinkle with remaining pistachio.
Garnish with mint; serve.
8 @
20x20-cm plates
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Fresh Fig with Goat Cheese
http://leitesculinaria.com/76929/recipes-fresh-figs-with-ricotta-and-honey.html
Sticky Date Pudding
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200
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grams pitted dates, chopped
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3
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grams baking soda
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100
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grams butter, at room temperature
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150
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grams granulated sugar
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2
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eggs
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5
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ml vanilla extract
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150
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grams all-purpose flour
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3
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grams baking powder
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2
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grams sea salt
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aa
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Caramel Sauce
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aa
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crème Chantilly
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8
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strawberries, hulled and halved
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Bring
dates and 250 ml water to a boil; stir in baking soda. Remove from heat; let
cool.
Whisk
butter, sugar, and eggs until fluffy. Stir in date mixture and vanilla extract;
fold in flour, baking powder, and sea salt. Spoon into a parchment-lined 20-cm Ø
baking pan; bake in a 180°C oven until the top springs back when lightly
pressed. Cool.
Cut
into 8 wedges; transfer to plates. Top with Caramel Sauce; garnish with crème
Chantilly and strawberry halves. Serve.
Caramel Sauce
Heat,
stirring, 200 g brown sugar, 120 g cream, 100 g butter, 5 ml vanilla
extract, and 1 g sea salt until smooth.
8 @
20x20-cm plates
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Sticky Date Pudding
http://www.taste.com.au/recipes/19507/sticky+date+pudding+with+caramel+sauce
Sahlab
Schlab
(salep) is a flour made from the nutritious, starchy tubers of the orchid genus
Orchis.
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10
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grams schlab flour
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1500
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ml milk
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100
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grams granulated sugar
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15
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ml rosewater
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aa
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ground cassia
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aa
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chopped pistachio, toasted
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Combine
schlab flour with 60 ml milk. Bring sugar and the remaining milk to a simmer.
Stir in schlab mixture; cook, stirring, until thickened and bubbly, about 5
minutes. Stir in rosewater, divide among glass mugs. Top with cassia and
pistachio; serve.
8 @
240-ml glass mugs
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Basbousa
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2
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eggs
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160
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grams yogurt
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120
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grams granulated sugar
|
80
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ml grape seed oil
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5
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ml vanilla extract
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120
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grams semolina
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80
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grams all-purpose flour
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40
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grams grated coconut
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4
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grams baking powder
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1
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gram sea salt
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1
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lemon, zest and juice
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400
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grams simple syrup
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aa
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ground pistachio
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aa
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thick strained yogurt
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1
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doily
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Whisk
together eggs, yogurt, sugar, grape seed oil, and vanilla extract. Tip in
semolina, flour, coconut, baking powder, and sea salt; whisk until smooth. Fold
in lemon zest; turn into a parchment-lined 20x20x5-cm baking pan. Bake in a 190°C
oven until golden brown, about 35 minutes.
Stir
together lemon juice and simply syrup. Cut cake into 16 squares; soak with
lemon syrup. Garnish with ground pistachio and thick strained yogurt; arrange
on a doily-lined platter. Serve.
32x32-cm
platter
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Basbousa
http://www.dreamstime.com/royalty-free-stock-photos-basbousa-image24400058
Hibiscus Tea
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120
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grams dried hibiscus flowers
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200
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grams agave nectar
|
aa
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ice cubes
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aa
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lime zest, finely julienned
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Warm
a 2000-ml tea pot with hot water; pour out. Add hibiscus flowers to the pot;
top with hot water to 80% full. Cover; let steep for 10 minutes. Strain into a
pitcher. Pour hot water over wet flowers in pot to 60 % full. Cover; let steep
for 10 minutes. Strain into the same pitcher; press flowers to fully extract infusion.
Stir in agave nectar; let cool.
Fill
wine glasses half-full with ice cubes; top with hibiscus tea. Garnish with lime
zest; serve as guests arrive.
8 @
360-ml wine glasses
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Hibiscus
Tea
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