EID
AL MILAD
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Serves 8
AMUSE-BOUCHE
Hummus Canapé with Midori Ocean Breeze
HORS
D'OEUVRE
Shrimp and Brie Baluchons
Vegan Harira with Chermoula
Khobz
ENTRÉE
Lamb en Brochette
Grilled Pluots
INTERMEZZO
Watermelon Sorbet
RELEVÉ
Tajine de Poulet
Artichokes with Harissa Butter
SALAD
Eggplant with Buttermilk Sauce
SAVOURY
Seven-Vegetable Couscous
DESSERTS
Saffron and Rose Petal Labneh
Pastilla with Apple and Caramel
PETIT
FOUR
Stuffed Dates with Moroccan Mint Tea
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Hummus Canapé
Hummus
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60
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grams canned chickpeas, drained, rinsed, and well drained
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20
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grams tahini
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1
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clove garlic, cut up
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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 cumin
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Purée
chickpeas, tahini, garlic, lemon juice, and 20 ml water until smooth and
creamy. Season with sea salt and cumin. Cover; chill overnight to let flavors
mellow.
Slow-Roasted Tomatoes
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4
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Roma tomatoes
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10
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ml olive oil
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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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aa
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chopped thyme leaves
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aa
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chopped rosemary leaves
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Halve
tomatoes lengthwise; scoop out core and seeds. Arrange on a parchment-lined
baking sheet, cut-side up. Drizzle with olive oil; sprinkle with sea salt,
black pepper, thyme, and rosemary. Bake in a 105°C oven until tomatoes are shriveled
and dry, yet still moist inside, about 3 hours.
Assembly
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8
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slices whole wheat bread, toasted
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aa
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extra-virgin olive oil
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½
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avocado, peeled and pitted
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aa
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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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Cut
bread slices into 6-cm Ø rounds; lightly brush both sides with olive oil.
Coarsely chop avocado; season with lemon juice, sea salt, and white pepper.
Spread
Hummus on bread rounds; top with avocado mixture; place on Slow-Roasted
Tomatoes. Serve as guests arrive.
8 @
20-cm Ø plates
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Midori Ocean Breeze
For each serving:
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aa
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ice cubes
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30
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ml Midori
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30
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ml raspberry vodka
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30
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ml pineapple juice
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30
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ml cranberry juice
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1
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lime wedge
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Fill
a tumbler with ice cubes. Pour in Midori and raspberry vodka; top with
pineapple juice and cranberry juice. Stir gently. Garnish with lime wedge.
Serve as guests arrive.
8 @
tumblers
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Midori
Ocean Breeze
Shrimp and Brie Baluchons
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16
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cooked shrimps, shelled
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30
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ml lemon juice
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120
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grams Brie
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4
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sheets phyllo dough, 45x35-cm each
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60
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grams butter, melted
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aa
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chives
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aa
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sunflower sprouts
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Marinate
shrimps in lemon juice. Cut Brie into 16 slices.
Brush
1 sheet of phyllo dough with butter; cut into three 45x11-cm strips. Stake on
top of each other; cut into four 11x11-cm squares. On each square place a
drained shrimp; top with a Brie slice. Bring corners together; press to seal.
Repeat to make 16 baluchons.
Brush
baluchons with butter; place in two 12-hole muffin pans. Bake in a 190°C oven
until golden brown, about 20 minutes.
Tie
a strand of chive around each baluchon; transfer to plates. Garnish with
sunflower sprouts; serve.
8 @
20-cm Ø plates
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Vegan Harira
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1
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white onion, finely diced
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10
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ml olive oil
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1
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carrot, peeled and finely diced
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600
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grams Roma tomatoes, peeled, cored, and diced
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1
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clove garlic, minced
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5
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grams fresh gingerroot, peeled and minced
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1
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gram ground cumin
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½
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gram ground coriander
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½
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gram ground turmeric
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¼
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gram ground cinnamon
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¼
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gram freshly grated nutmeg
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aa
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sea salt
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360
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grams canned chickpeas, drained, rinsed, and well drained
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100
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grams dried red lentils, soaked and drained
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500
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ml vegetable stock
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¼
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lemon, zest and juice
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aa
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Chermoula
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Sweat
onion in olive oil. Stir in carrot; sauté 5 minutes. Tip in tomatoes, garlic,
ginger, and spices; season with sea salt. Bring to a simmer. Stir in chickpeas,
lentils, and vegetable stock; simmer until lentils are tender, stirring occasionally,
about 20 minutes. Remove from heat; stir in lemon juice and lemon zest.
Ladle into bowls; serve with Chermoula. Chermoula |
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60
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grams cilantro leaves
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30
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grams parsley leaves
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30
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grams mint leaves
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¼
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red onion, diced
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2
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cloves garlic, cut up
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1
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gram ground cumin
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1
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gram smoked sweet paprika
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½
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gram ground coriander
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½
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gram cayenne
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½
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lemon, zest and juice
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60
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ml extra-virgin olive oil
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aa
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sea salt
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Purée
the first ten ingredients. Stir in olive oil; season with sea salt. Transfer to
a condiment dish.
8 @ 240-ml bowls condiment dish |
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Khobz
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500
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grams fine semolina
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60
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grams all-purpose flour
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5
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grams sea salt
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1
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package active dry yeast, 7 g
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400
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ml water
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40
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grams medium semolina
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aa
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olive oil
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Mix
fine semolina, flour, sea salt, yeast, and water to form a dough. Knead in
medium semolina; divide in 2. Turn into an oiled bowl; cover; let ferment for 2
hours.
Flatten
a ball into a 24-cm Ø round. Place in a heated 24-cm Ø skillet; cover; grill
until both sides are lightly golden. Repeat to grill the other dough.
Quarter
each khobe. Transfer to a napkin-lined basket; serve.
napkin-lined
basket
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Lamb en Brochette
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1
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clove garlic, cut up
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60
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grams basil leaves
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40
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grams mint leaves
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40
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grams parsley leaves
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80
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ml olive oil
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aa
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sea salt
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aa
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freshly ground cumin
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1000
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grams boneless leg of lamb, cut into 2.5-cm cubes
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16
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bamboo skewers, soaked
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64
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fresh bay leaves
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aa
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mint twigs
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aa
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lime wedges
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aa
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Grilled Pluots
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Chop
garlic and herbs in a food processor. Stream in olive oil; pause until chopped finely.
Season with sea salt and cumin. Transfer to a resealable bag; toss in lamb.
Marinate, chilled, for 2 hours, turning once in a while.
Make
brochettes by starting with one cube of lamb. Continue with 2 bay leaves, the
second cube of lamb, 2 more bay leaves, and the third and final cube of lamb.
Repeat to prepare 16 brochettes.
Sear
brochettes in batches, grilling until lamb cubes are lightly charred, about 5
minutes on each side.
Transfer
to plates; garnish with mint twigs and lime wedges. Serve with Grilled
Pluots.
Grilled Pluots
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8
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pluots, halved and pitted
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aa
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grape seed oil
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aa
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balsamic reduction
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aa
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snipped mint leaves
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Grill
pluot halves, cut-side down, on grates brushed with
grape seed oil until lightly charred. Drizzle with balsamic reduction; garnish with snipped mint.
8 @
28-cm Ø plates
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Lamb
en Brochette
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Tajine de Poulet
Preserved
lemon is a Moroccan delicacy.
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5
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grams ground coriander seeds
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5
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grams ground ginger
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3
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grams ground cumin
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3
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grams ground turmeric
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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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aa
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olive oil
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8
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chicken legs, 200 g each
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240
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grams green olives, pitted
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1
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celeriac, 480 g, cut into wedges
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2
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yellow onions, cut into wedges
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4
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cloves garlic, sliced
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60
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grams cilantro stalks, chopped
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2
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preserved lemons, seeded, chopped
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½
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grams saffron strands, crumbled
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500
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ml hot chicken stock
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aa
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cilantro leaves
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aa
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Artichokes with Harissa Butter
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Stir
together spices, sea salt, black pepper, and olive oil. Rub chicken with the
mixture. Marinate, chilled, for 2 hours.
Add
olives to a pan of boiling water. Bring back to a boil; simmer for 30 seconds;
drain. Refresh under cold running water. Repeat the blanching process twice
more, using fresh water each time.
Sear
chicken in olive oil until golden brown, about 5 minutes on each side; transfer
to a plate. Add green olives, celeriac, onion, garlic, cilantro stalks,
preserved lemon, saffron, and hot chicken stock to the pan; bring to a boil.
Divide among tajines; top each with a chicken leg; cover.
Arrange
tajines on a grill; simmer over low heat, rotating once in a while, until
chicken legs are very tender, about 90 minutes. Remove from heat; let stand for
20 minutes. Garnish with cilantro leaves; replace covers. Serve with Artichokes
with Harissa Butter.
Artichokes with Harissa Butter
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8
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artichokes, steamed and trimmed
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60
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grams butter, melted
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10
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grams harissa paste
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Arrange
warm artichokes on plates. Stir together butter and harissa paste; transfer to condiment
dishes.
8 @
individual tajines
8
sets @ vegetable plate w/ condiment dish
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Tajine
de Poulet
Artichokes
with Harissa Butter
Eggplant with Buttermilk Sauce
Za'atar
is a Middle Eastern spice mixture of Lebanese oregano (Origanum syriacum, Syrian oregano ) and other herbs such as basil
thyme, lemon thyme, and savory.
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4
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oval eggplants, 15-cm-long each
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aa
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olive oil
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aa
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lemon thyme leaves
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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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120
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ml buttermilk
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120
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grams thick strained yogurt
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½
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clove garlic, minced
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aa
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za'atar
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1
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pomegranate, arils only
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8
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lemon thyme sprigs
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Halve
eggplants, with stalks, lengthwise; make diamond-shaped incisions in the
cut-side. Generously brush with olive oil; sprinkle with lemon thyme leaves,
sea salt, and black pepper. Roast in a 100°C oven until soft, flavorful, and
browned, about 30 minutes. Cool completely.
Whisk
together buttermilk, thick strained yogurt, and garlic; season with sea salt.
Arrange
eggplants in plates. Spoon sauce over without covering the stalks. Sprinkle
with za'atar and pomegranate arils; garnish with lemon thyme sprigs. Serve.
8 @
20-cm Ø plates
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Eggplant
with Buttermilk Sauce
Seven-Vegetable Couscous
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1
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turnip, peeled
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1
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carrot, peeled
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½
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butternut squash, peeled, seeded
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½
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head cauliflower, trimmed
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1
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zucchini, trimmed
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1
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fennel bulb, trimmed
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4
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Roma tomatoes, peeled, seeded
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500
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ml vegetable stock
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aa
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minced garlic
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aa
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minced fresh gingerroot
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aa
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sea salt
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aa
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ground spices including cumin, paprika, turmeric, cinnamon, cloves, cardamom, nutmeg, and allspice
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180
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grams couscous
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5
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ml olive oil
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aa
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harissa paste
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Cut
each vegetable into 8 pieces or wedges; cook separately to ensure proper
doneness, in batches, in vegetable stock seasoned with garlic, ginger, sea salt,
and spices. Return all to stock; heat through.
Spread
couscous in a shallow pan. Bring olive oil, a pinch of sea salt, and 360 ml
water to a boil; pour into couscous. Cover tightly with foil; let stand until
absorbed, about 15 minutes. Divide among plates; top with seven vegetables;
drizzle with stock. Serve with harissa paste.
8 @
20-cm Ø plates
condiment
dish
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Seven-Vegetable
Couscous
Saffron and Rose Petal Labneh
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360
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grams thick strained yogurt
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½
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gram saffron strands, crumbled
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1
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envelop unflavored gelatin, 7 g
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160
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ml milk
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120
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grams Rose Petal Honey
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aa
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fragrant pink rose petals
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Whisk
together yogurt and saffron; let infuse for 2 hours. Soften gelatin in 60 ml
water; heat to dissolve. Stir in milk, saffron yogurt, and 60 grams Rose Petal
Honey. Divide among eight 80-ml molds. Cover; chill until set, about 4 hours.
Unmold
gelled labneh onto plates; drizzle with remaining Rose Petal Honey. Garnish
with rose petals; serve.
Rose Petal Honey
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100
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grams honey
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20
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grams fragrant pink rose petals
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Combine
honey and rose petals. Cover; let infuse for 10 days.
8 @
20-cm Ø plates
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Saffron
and Rose Petal Labneh
Pastilla with Apple and Caramel
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4
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Granny Smith apples, 240 g each, peeled, cored, cut into wedges
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30
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grams butter
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25
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grams granulated sugar
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1
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gram ground cinnamon
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1
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gram ground ginger
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4
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sheets phyllo dough, 45x35-cm each, cut into 9x9-cm squares
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aa
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frying oil
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60
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ml cream
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40
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grams honey
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100
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grams slivered almonds, toasted
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8
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mint twigs
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Heat
apple, butter, sugar, cinnamon, and ginger together until apple wedges are tender
and in a golden color, about 25 minutes. Fry phyllo dough squares in hot oil
until golden brown; drain well. Heat cream and honey together, stirring, until
reduced and caramelized.
Layer
phyllo and apple on plates, finishing with apple wedges on top. Stroke plates
with caramel; sprinkle with almonds. Garnish with mint twigs; serve.
8 @
20-cm Ø plates
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Stuffed Dates
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24
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Madjool dates
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aa
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mascarpone
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aa
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candied orange peel
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aa
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chèvre
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aa
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pistachio, toasted and chopped
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aa
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blue cheese, cut into pieces
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aa
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walnuts, toasted, cut into pieces
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1
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doily
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Stuff
8 dates with mascarpone; top with candied orange peel.
Stuff 8 dates with chèvre; top with chopped pistachio. Stuff 8 dates with blue cheese; top with walnut pieces. Arrange on a doily-lined platter; serve. 32-cm Ø platter |
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Moroccan Mint Tea
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60
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grams granulated sugar
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10
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grams green tea leaves
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aa
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mint leaves
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Warm
a 1200-ml teapot by rinsing it with boiling water; drain. Add sugar, green tea,
and 12 twigs mint leaves to the pot. Fill with 85°C hot water. Let brew for 3
minutes.
Set out tea glasses. Fill just one glass with brewed tea; pour back to pot. Repeat once. The process helps to dissolve and distribute sugar in the pot. Pour tea from a high distance into glasses. This helps to create foam on the surface of tea which is desirable. Garnish with mint twigs; serve. teapot w/ 8 @ glasses |
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