cook-book-2011 by oeronline emagazine

PRESENTATION

FROM THE EDITOR’S DESK

EDITORIAL EDITOR-IN-CHIEF Salman Ibrahim Al Balushi GROUP EDITOR Mayank Singh DEPUTY EDITORS Rekha Baala Rana Alawneh ASSISTANT EDITOR Deepa Rajan CORRESPONDENTS Sushmita Sarkhel Myssaa Said Al Hinai DESIGN SENIOR ART DIRECTOR Sandesh S. Rangnekar SENIOR DESIGNER Aliya Al Waheibi SENIOR PHOTOGRAPHER Rajesh Burman PHOTOGRAPHER Motasim Abdulla Al Balushi

THE FOOD TRAVELLER

PRODUCTION MANAGER Govindraj Ramesh ADVERTISING & MARKETING ADVERTISING MANAGER Pooja Verma ASSISTANT ADVERTISING MANAGER Fareeda Sulaiman Al Balushi SENIOR MEDIA EXECUTIVE Benaifer CORPORATE CHIEF EXECUTIVE Sandeep Sehgal EXECUTIVE VICE PRESIDENT Alpana Roy VICE PRESIDENT Ravi Raman SENIOR BUSINESS SUPPORT EXECUTIVE Radha Kumar BUSINESS SUPPORT EXECUTIVE Zuwaina Al Rashdi DISTRIBUTION United Media Services LLC Published by United Press & Publishing LLC A Renaissance Services Company P.O. Box 3305, Ruwi, Postal Code 112, Muscat, Sultanate of Oman. Tel: 00 968 24700896 Fax: 00 968 24707939 e-mail: almara@umsoman.com website: www.umsoman.com All rights reserved. No part of this publication may be reproduced without the express permission of the publishers. Copyright © 2011 United Press & Publishing LLC Printed in the Sultanate of Oman at Oman Printers & Stationers

“To read ... about a country’s cuisine isn’t simply to go looking for “good things”; it is also to better know – by means of the recipes – the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is, above all, to participate in the symbolic celebration of the shared repast.” – Ginette Olivesi-Lorenzi, as quoted by Coleman Andrews Is there anyone who does not love food? If your answer is yes, then chances are you probably are not reading this cookbook anyway and by not doing that you are missing out on the travelling experience of a lifetime. Yes, travelling. No, we are not out of our mind and yes, food and travel are related. So many of us travel to see different places, but how many of us take the time out to savour the specialties of the place? If we did, we would find that each place, area, zone, sector (call it what you will) has at least one signature dish to offer; One delicacy that is made nowhere else in the world except there. The dish probably has a legend attached to

it. Its ingredients, both cultural and otherwise, are seeped in the uniqueness of the region. Food is one of the biggest cultural identities that transcends boundaries to join people together. Look at the world map. From the Americas to Asia, you will find myriad differences and you will also recognise similarities between the ingredients used, the methods adopted and of course presentation. Of course, the one base ingredient that is common to all the cuisines in the world. It is an invisible thread – just like the Tropic of Cancer or Capricorn – it is the love for food. This year, our cookbook is an ode to that invisible bond that binds cultures and worlds together. We take you through the cuisines of the world, from India to Thailand, and France to Mexico. We hope you enjoy this virtual journey and we hope they inspire you to become a food traveller, like us…

ON THE MENU 13

Around France in five recipes Around India in five recipes 25 Around Iran in five recipes 37 Around Mexico in five recipes 51

Around Oman in five recipes Around Thailand in five recipes 75

CONTENT S

Around Turkey in five recipes

PLUS 100

Five special recipes for diabetics All you wanted to know about cheeseâ&#x20AC;Ś Coffee in all its global flavoursâ&#x20AC;Ś

Indian Basmati (Mandi) Rice 2Kg

Silky Basmati Rice 5Kg

Also available in the size of 45kg , 39kg & 20kg

Biryani Rice 2Kg

Super Basmati Rice 5Kg

THE WORLD IN YOUR CUP

Ah! Coffee! It’s perhaps the drink that evokes the strongest of emotions. Coffee lovers will never do without their daily cuppa, the way they like it. Whether you like a frothy cappuccino, a super strong espresso or mix it with chocolate, coffee indulges the senses like no other. Countries all over the world have their own traditions when it comes to coffee. Here we take a look at how the world loves its coffee…

Turkey

Turkish coffee is finely ground and is brewed in little pots called ibriks or cezves. Turkish coffee is often laced with cardamom, chicory or coriander. The Turks are known to have their coffee strong. A wonderful companion during balmy evenings.

Oman

Omani coffee or kahwa is prepared from freshly roasted ground coffee mixed with cardamom or sometimes saffron. It is served without sugar in tiny handless cups called finja from a pot. It is served with dates, to sweeten the palate between sips. The host will go on filling the tiny cups until the cup is shaken - a sign that the guest has had sufficient.

America

Americans love their coffee usually with cream and sugar. That’s why possibly; Starbucks is popular all over the US. They like their flavoured coffee too and darker roasts are now becoming more common.

France

The most romantic capital of the world, Paris teems with coffee houses and cafés and here, coffee is a way of life. You can indulge yourself by spending an afternoon in a quaint coffee shop watching the hustle and bustle of the city going by. The French like the dark roast and their café au lait, a half-milk, half-coffee mixture.

Cuba

Cubans are known to prefer extremely strong coffee that it is not sipped – it is taken like a shot. Cuban coffee is served at the end of the meal in tiny cups called tacitas.

Italy

What is Italian culture without the espresso, which is coffee brewed by forcing steam through finely ground, dark-roasted coffee beans. Add milk and you get interesting and delicious variations like cappuccino, macchiato and café latte.

Thailand

The Thais prefer strong, chicory-tinged coffee served with ice and sweetened condensed milk. An interesting variation!

Mexico

The Mexicans love their spiced coffee. Strong black coffee is brewed in a cup, then a sweet-spicy syrup of sugar, cinnamon, orange zest and cloves is poured in.

COOKBOOK 2011

ADVERTORIAL

‫وﺻﻔﺎت ذﻛﻴﺔ‬

…ôμ°ùdG ≈°VôŸ á«ë°Uh ¬«¡°T äÉØ°Uh

EAT SMART

Healthy, tasty and nutritious recipes for diabetics…

ADVERTORIAL Poached fillets of Sea Bass flavoured with galangal, lemongrass, kaffir & coriander served with Thai style mixed salad Serves: 2 4 fillets sea bass – boned and scaled 1 inch piece of galangal 1 stick of lemongrass – white only 2 leaves kaffir lime 1 tbsp chopped coriander Juice of 1 lime 200ml water Salad 150g mixed salad leaves 10-12 leaves of sweet basil 1 head of Thai parsley 1 tsp chopped coriander ½ stick lemongrass 6 pieces cherry tomatoes ½ peeled red onion 20 ml salad dressing of your choice To make the salad Wash the leaves and drain well. Remove the stalk form and discard. Roughly chop the parsley Finely slice the lemongrass and red onion. Quarter the cherry tomatoes and tear the sweet basil leaves. Add all this into a bowl along with the coriander. Add the dressing and mix well In a pan, on high heat, add the water and bring to a boil. Once boiling reduce heat to a simmer. Finely slice the galangal and lemongrass. Roughly tear the kaffir lime leaf. Add this to the water along with the coriander and lime juice. Add the sea bass and cover with a lid. Remove from the stove and leave covered for 6-8 minutes. Once cooked remove from the pan and place onto a plate with the mixed salad.

‫ﻓﻴﻠﻴﻪ ﻣﺴﻠﻮق ﻣﻦ ﺑﺎس اﻟﺒﺤﺮ‬ ،‫ اﻟﻠﻴﻤﻮن‬، ‫ﺑﻨﻜﻬﺔ اﻟﺰﻧﺠﺒﻴﻞ‬ ‫واﻟﻜﺰﺑﺮة‬ . ‫ﺗﻘﺪم ﻣﻊ ﺳﻠﻄﺔ ﺗﺎﻳﻼﻧﺪﻳﺔ‬ ¢UÉî°TG á©HQC’ äÉfƒμŸG (‫ ﺷﺮاﺋﺢ ﺑﺎس اﻟﺒﺤﺮ )اﻟﺒﺎرﻣﻮﻧﺪي‬٤ ‫ﻗﻄﻌﺔ ﻣﻦ اﻟﺰﻧﺠﺒﻴﻞ‬ ‫ﺣﺰﻣﺔ ﻣﻦ أوراق اﻟﻠﻴﻤﻮن‬ ‫ﻣﻠﻌﻘﺔ ﻣﺒﺸﻮر اﻟﻠﻴﻤﻮن‬٢ ‫ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة ﻣﻦ اﻟﻜﺰﺑﺮة اﻟﻤﻔﺮوﻣﺔ‬ ‫ﻋﺼﻴﺮ اﻟﻠﻴﻤﻮن‬ ‫ ﻣﻠﻢ ﻣﻦ اﻟﻤﻴﺎه‬١٢٠٠ ‫اﻟﺴﻠﻄﺔ‬ ‫ ﺟﺮام ﻣﻦ أي ﻧﻮع ﻣﻦ اﻧﻮاع اﻟﺨﻀﺮوات اﻟﻤﻔﻀﻠﺔ‬١٥٠ ( ‫إﻟﺦ‬.... ‫)اﻟﺨﺲ اﻟﺨﻴﺎر اﻟﻔﺠﻞ‬ ‫ أوراق اﻟﺮﻳﺤﺎن اﻟﺤﻠﻮ‬١٢-١٠ ‫ﺣﺰﻣﺔ ﺑﻘﺪوﻧﺲ ﺗﺎﻳﻼﻧﺪي‬ ‫ ﻣﻠﻌﻘﺔ ﺷﺎي ﻛﺰﺑﺮة ﻣﻔﺮوﻣﺔ‬١ ‫½ ﻟﻴﻤﻮﻧﺔ‬ ‫ ﻗﻄﻊ ﻣﻦ اﻟﻄﻤﺎﻃﻢ اﻟﺼﻐﻴﺮة‬٦ ‫½ ﺑﺼﻠﺔ ﺣﻤﺮاء ﻣﻘﺸﺮة‬ ‫اﻟﻄﺮﻳﻘﺔ‬ : ‫ﻋﺪاد اﻟﺴﻠﻄﺔ‬K ‫ ﻳﻘﻄﻊ‬،‫ ﻳﻘﻄﻊ اﻟﺒﻘﺪوﻧﺲ‬، ً ‫وراق وﺗﺼﻔﻰ ﺟﺎﻧﺒﺎ‬O‫ﺗﻐﺴﻞ ا‬ ‫ ﺗﻘﻄﻊ اﻟﻄﻤﺎﻃﻢ‬، ‫ﺣﻤﺮ إﻟﻰ ﺷﺮاﺋﺢ‬O‫اﻟﻠﻴﻤﻮن واﻟﺒﺼﻞ ا‬ ‫ ﺗﻤﺰج‬، ‫اﻟﺼﻐﻴﺮة إﻟﻰ أرﺑﺎع و ﺗﻘﻄﻊ أوراق اﻟﺮﻳﺤﺎن اﻟﺤﻠﻮ‬ . ‫اﻟﻤﻜﻮﻧﺎت ﻓﻲ وﻋﺎء وﺗﻀﺎف إﻟﻴﻬﺎ اﻟﻜﺰﺑﺮة‬ ‫ﻋﺪاد اﻟﺴﻤﻚ‬O ‫ وﻳﻀﺎف إﻟﻴﻪ‬، ‫ﻳﻐﻠﻰ اﻟﻤﺎء ﻋﻠﻰ درﺟﺔ ﺣﺮارة ﻋﺎﻟﻴﺔ‬ ، ‫اﻟﺴﻤﻚ ﺛﻢ ﺗﺨﻔﺾ درﺟﺔ اﻟﺤﺮارة ﺣﺘﻰ ﻳﻨﻀﺞ‬ ‫ ﻳﻀﺎف اﻟﻤﺎء واﻟﻜﺰﺑﺮة‬، ‫ﻳﻘﻄﻊ اﻟﺰﻧﺠﺒﻴﻞ و أوراق اﻟﻠﻴﻤﻮن‬ ، ‫ ﺗﻮﺿﻊ ﻛﻞ اﻟﻤﻜﻮﻧﺎت ﻓﻲ ﺻﻴﻨﻴﺔ‬،‫وﻋﺼﻴﺮ اﻟﻠﻴﻤﻮن‬ ٨ ‫ إﻟﻰ‬٦ ‫ ﻳﺘﺮك ﻓﻲ اﻟﻔﺮن ﻟﻤﺪ‬، ‫وﻳﻀﺎف إﻟﻴﻪ اﻟﺴﻤﻚ‬ . ‫ ﻳﺨﺮج ﻣﻦ اﻟﻔﺮن و ﻳﻮﺿﻊ ﻋﻠﻰ اﻟﺴﻠﻄﺔ‬، ‫دﻗﺎﺋﻖ‬

ADVERTORIAL dPolpette di Carne (Traditional Italian Meatballs in a rich tomato sauce0 Serves: 2 325 gm aubergine 325 gm beef mince 70 gm Sourdough bread 325 ml Polpa Chef Tomato Sauce 20 gm red onion 1 clove garlic 10 ml extra virgin olive oil ½ whole egg 65 gm parmesan (Grana Padano) 25 ml milk 35 ml olive oil 5 gm flour”00” 5 gm parsley

Prick the aubergine with a fork and roast until soft (220c for 25-30 minutes). Remove the skin and chop the flesh. Leave to cool in a colander (to remove any excess water) for at least four hours (overnight is better). Cut the sourdough bread into piece and soak in the milk. Mix the aubergine, minced beef, parmesan cheese, garlic, parsley, eggs, bread and seasoning. Roll into balls of 40g each and coat with the flour. Heat the olive oil in a frying pan and brown the meatballs. Place the meatballs in a roasting tray, add the sieved tomato and 100 ml of water. Cover with foil and bake at 220c for 15 minutes.

‫ﻛﺮات ﻟﺤﻢ ﻣﻤﻊ ﺻﻠﺼﺔ‬ ‫اﻟﻄﻤﺎﻃﻢ‬ Ú°üî°ûd äÉfƒμŸG ‫ ﺟﺮام ﺑﺎذﻧﺠﺎن‬٣٢٥ ‫ ﺟﺮام ﻟﺤﻢ ﻣﻔﺮوم‬٢٣٥ ‫ ﺟﺮام ﺧﺒﺰ ﺳﻮدو‬٧٠ ‫ ﻣﻞ ﺻﻠﺼﺔ اﻟﻄﻤﺎﻃﻢ‬٣٢٥ ‫ ﺟﺮام ﺑﺼﻞ أﺣﻤﺮ‬٢٠ ‫ ﻓﺺ ﺛﻮم‬١ ‫ ﻣﻠﻢ زﻳﺖ زﻳﺘﻮن‬١٠ ‫½ ﺑﻴﻀﺔ ﻛﺎﻣﻠﺔ‬ ‫ ﺟﺮام ﺟﺒﻦ ﺑﺎرﻣﻴﺰان‬٦٥ ‫ ﻣﻞ ﺣﻠﻴﺐ‬٢٥ ‫ ﻣﻠﻢ زﻳﺖ زﻳﺘﻮن‬٣٥ ‫ ﺟﺮام دﻗﻴﻖ‬٥ ‫ ﺟﺮام ﻛﺰﺑﺮة‬٥ ‫اﻟﻄﺮﻳﻘﺔ‬ ‫ ﻳﺰال اﻟﻘﺸﺮ و ﻳﻬﺮس‬، ‫ دﻗﻴﻘﺔ‬٣٠‫ﻳﺸﻮى اﻟﺒﺎذﻧﺠﺎن ﻟـ‬ ‫ ﻳﺘﺮك اﻟﺒﺎذﻧﺠﺎن ﻓﻲ ﻣﺼﻔﺎة ﻟﻠﺘﺨﻠﺺ‬، ‫ﺑﺎﺳﺘﺨﺪام ﺷﻮﻛﺔ‬ . ‫ ﻳﻘﻄﻊ اﻟﺨﺒﺰ إﻟﻰ ﻗﻄﻊ ﺻﻐﻴﺮة‬، ‫ﻣﻦ اﻟﻤﺎء اﻟﺰاﺋﺪ‬ ‫ﻳﺨﻠﻂ اﻟﺒﺎذﻧﺠﺎن واﻟﻠﺤﻢ اﻟﻤﻔﺮوم وﺟﺒﻦ اﻟﺒﺎرﻣﻴﺰان‬ . ‫واﻟﺜﻮم واﻟﺒﻘﺪوﻧﺲ واﻟﺒﻴﺾ واﻟﺨﺒﺰ وزﻳﺖ اﻟﺰﻳﺘﻮن‬ ‫ﻳﻌﺠﻦ اﻟﻠﺤﻢ وﻳﺸﻜﻞ ﻋﻠﻰ ﺷﻜﻞ ﻛﺮات و ﻳﻐﻤﺲ ﻓﻲ‬ ‫ ﺗﻮﺿﻊ ﻛﺮات اﻟﻠﺤﻢ ﻓﻲ‬، ‫ ﺗﻘﻠﻰ ﻓﻲ زﻳﺖ ﺣﺎر‬، ‫اﻟﺪﻗﻴﻖ‬ ‫ ﺗﻐﻄﻰ‬، ‫اﻟﺨﻠﻴﻂ و ﻳﻀﺎف إﻟﻴﻬﺎ ﺻﻠﺼﺔ اﻟﻄﻤﺎﻃﻢ و اﻟﻤﺎء‬ . ‫ دﻗﻴﻘﺔ‬١٥‫اﻟﺼﻴﻨﻴﺔ ﺑﻮرق أﻟﻤﻨﻴﻮم وﺗﺘﺮك ﻓﻲ اﻟﻔﺮن ﻟـ‬

ADVERTORIAL Peperoni Ripieni Serves: 2 200 gm aubergine, peeled and finely diced 120 gm Polpa Tomato Sauce 20 gm breadcrumbs 10 gm capers 20 gm celery, finely diced 20 gm parmesan (Grana Padano) 5 ml olive oil 15 gm Rustica olives, chopped 40 gm onion white, finely diced 5 gm parsley, chopped 400 gm bell peppers cut in half Salt to taste

Sweat the onions and celery in the olive oil. Add the aubergine and cook for 3-5 minutes Add the tomato sauce and bring to the boil. Season to taste and remove from the heat Add the breadcrumbs, grated cheese, olives, parsley and capers. Stuff the pepper halves with the mixture. Sprinkle the remaining cheese on the top and drizzle with oil. Bake at 240 degrees for 20 minutes.

‫ﺑﻴﺒﺮوﻧﻲ رﻳﺒﻴﻨﻲ‬ ‫ﻟﺸﺨﺼﻴﻦ‬ äÉfƒμŸG . ‫ ﺟﺮام ﺑﺎذﻧﺠﺎن ﻣﻘﺸﺮ وﻣﻘﻄﻊ ﺷﺮاﺋﺢ‬٢٠٠ ‫ ﺟﺮام ﺻﻠﺼﺔ ﻃﻤﺎﻃﻢ‬٢٠ ‫ ﺟﺮام ﻓﺘﺎت ﺧﺒﺰ‬٢٠ ‫ ﺟﺮام ﻛﻴﺒﺮز‬١٠ ‫ ﺻﻐﻴﺮة ﺟﺪا‬o‫ ﻣﻘﻄﻊ ﻗﻄﻌ‬, ‫ ﺟﺮام ﻛﺮﻓﺲ‬٢٠ . ‫ ﺟﺮام ﺟﺒﻨﺔ ﺑﺎرﻣﻴﺰان‬٢٠ ‫ ﻣﻠﺞ زﻳﺖ زﻳﺘﻮن‬٥ . ‫ ﺟﺮام زﻳﺘﻮن ﻣﻘﻄﻊ ﺷﺮاﺋﺢ‬١٥ . ‫ ﺟﻢ ﺑﺼﻞ أﺑﻴﺾ ﻣﻘﻄﻊ ﺷﺮاﺋﺢ ﺻﻐﻴﺮة‬٤٠ . ‫ ﺟﺮام ﻛﺰﺑﺮة‬٥ .‫ ﻣﻠﺞ ﻓﻠﻔﻞ أﺧﻀﺮ ﻣﻘﻄﻊ أﻧﺼﺎف‬٤٠٠ ‫ﻣﻠﺢ ﻋﻠﻰ ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ ‫ﻋﺪاد‬K‫ﻃﺮﻳﻘﺔ ا‬ ‫ ﻳﻀﺎف‬، ‫ﻳﺸﻮح اﻟﺒﺼﻞ واﻟﻜﺮﻓﺲ ﻓﻲ زﻳﺖ اﻟﺰﻳﺘﻮن‬ ، ‫ دﻗﺎﺋﻖ‬٥ ‫ إﻟﻰ‬٣ ‫اﻟﺒﺎذﻧﺠﺎن وﻳﻄﻬﻰ ﻟﻤﺪة ﺗﺘﺮاوح ﻣﻦ‬ ‫ وﻳﺘﺮك ﺣﺘﻰ ﻳﻐﻠﻲ ﻳﺘﺒﻞ‬، ‫ﺗﻀﺎف ﺻﻠﺼﺔ اﻟﻄﻤﺎﻃﻢ‬ ‫ ﺗﻀﺎف ﻓﺘﺎت اﻟﺨﺒﺰ و اﻟﺠﺒﻦ واﻟﺠﺒﻦ ة‬، ‫وﻳﺒﻌﺪ ﻋﻦ اﻟﻨﺎر‬ ‫ﺧﻀﺮ‬O‫ ﺗﻨﻈﻒ ﺣﺒﺎت اﻟﻔﻠﻔﻞ ا‬، ‫اﻟﺰﻳﺘﻮن و اﻟﻜﺰﺑﺮة اﻟﻜﻴﺒﺮز‬ ‫ ﻳﺮش ﺑﺎﻗﻲ اﻟﺠﺒﻦ و اﻟﺰﻳﺖ ﻋﻠﻰ‬، ‫ وﺗﺤﺸﻰ ﺑﺎﻟﺨﻠﻴﻂ‬، . ‫ دﻗﻴﻘﺔ‬٢٠ ‫اﻟﻔﻠﻔﻞ و ﻳﻄﻬﻰ ﻓﻲ اﻟﻔﺮن ﻟﻤﺪ‬

Bitter Gourd and White Pumpkin Juice Serves: 1 ½ a piece of bitter gourd ½ a piece of white pumpkin, peeled ½ a lemon. A pinch of salt. ½ tsp turmeric powder Wash the bitter gourd thoroughly. Cut it into small pieces. Soak the cut pieces in water with little salt and half teaspoon turmeric powder for 15 minutes. Remove the pieces from the water and grind it in the mixer with peeled white pumpkin and enough water. Remove the fibre by passing the juice through sieve. Add lemon juice and stir well. Drink the juice in the morning on empty stomach daily.

‫اﻟﻘﺮع اﻟﻤﺮ وﻋﺼﻴﺮ‬ ‫ﺑﻴﺾ‬9‫اﻟﻘﺮع ا‬ ‫ﻟﻤﺮﺿﻰ اﻟﺴﻜﺮي‬ ‫ﻟﺸﺨﺺ واﺣﺪ‬ ‫اﻟﻤﻜﻮﻧﺎت‬

: ‫اﻟﻤﻘﺎدﻳﺮ‬ ‫½ ﻗﻄﻌﺔ ﻣﻦ اﻟﻘﺮع اﻟﻤﺮ‬ ، ‫ﺑﻴﺾ‬O‫½ ﻗﻄﻌﺔ ﻣﻦ اﻟﻘﺮع ا‬ ‫ﻣﻘﺸﺮة‬ .‫½ ﻟﻴﻤﻮﻧﻪ‬ .‫ﻗﻠﻴﻞ ﻣﻦ اﻟﻤﻠﺢ‬ ‫½ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ ﻣﺴﺤﻮق‬ ‫اﻟﻜﺮﻛﻢ‬ ‫اﻟﻄﺮﻳﻘﺔ‬ ‫ و ﻳﻘﻄﻊ إﻟﻰ‬، ‫ﻳﻐﺴﻞ اﻟﻘﺮع اﻟﻤﺮ‬ ‫ ﺗﻨﻘﻊ اﻟﻘﻄﻊ ﻓﻲ‬، ‫ﻗﻄﻊ ﺻﻐﻴﺮة‬ ‫اﻟﻤﺎء و اﻟﻤﻠﺢ و ﻳﻀﺎف إﻟﻴﻬﺎ‬ ١٥‫ﻣﺴﺤﻮق اﻟﻜﺮﻛﻢ و ﺗﺘﺮك ﻟـ‬ ‫ ﺗﺼﻔﻰ اﻟﻘﻄﻊ ﻣﻦ اﻟﻤﺎء‬، ‫دﻗﻴﻘﺔ‬ ‫ ﻳﻀﺎف إﻟﻴﻬﺎ‬، ‫وﺗﻮﺿﻊ ﻓﻲ اﻟﺨﻼط‬ ‫ﺑﻴﺾ وﻛﻤﻴﺔ ﻛﺎﻓﻴﺔ ﻣﻦ‬O‫اﻟﻘﺮع ا‬ ‫ ﺗﺨﻠﻂ ﻓﻲ اﻟﺨﻼط و ﻳﺼﻔﻰ‬، ‫اﻟﻤﺎء‬ ‫ ﻳﻀﺎف إﻟﻴﻪ اﻟﻠﻴﻤﻮن‬، ‫ﻳﻌﺪ اﻟﺨﻠﻂ‬ . |‫وﻳﻘﻠﺐ ﺟﻴﺪ‬ . ‫ﻳﻨﺼﺢ ﺑﺸﺮﺑﻪ ﻋﻠﻰ اﻟﺮﻳﻖ ﻳﻮﻣﻴﺎ‬

Blueberry Pancakes Serves: 1 1/3 cup whole wheat flour 1 cup oat meal porridge 1/3 cup mixed grain flour 1 cup soy milk 2 cups skimmed milk 1/3 cup fresh blueberries ¼ cup sugar-free maple syrup, warmed Mix whole wheat flour, oat porridge and mix grain flour together with soy milk, skimmed milk, half of blueberry and maple syrup. Coat a non-stick griddle or skillet with cooking spray. Place over medium-high heat. Ladle pancake ‫ﻓﻄﻴﺮة اﻟﻌﻨﺒﻴﺔ‬ batter onto the hot griddle to óMGh ¢üî°ûd make however big of a pancake äÉfƒμŸG as you want. Sprinkle the top of each pancake with a few of the : ‫اﻟﻤﻘﺎدﻳﺮ‬ ‫ ﻛﻮب دﻗﻴﻖ )ﻃﺤﻴﻦ( ﺣﺒﺔ اﻟﻘﻤﺢ اﻟﻜﺎﻣﻠﺔ‬٣/١ blueberries. Cook until bottom ‫ ﻛﻮب ﻣﻦ ﻋﺼﻴﺪة اﻟﺸﻮﻓﺎن‬١ • is lightly browned (about two ‫ ﻛﻮب دﻗﻴﻖ ﻣﻦ ﺧﻠﻴﻂ اﻟﺤﺒﻮب‬٣/١ • minutes). Flip and cook the other ‫ ﻛﻮب ﺣﻠﻴﺐ اﻟﺼﻮﻳﺎ‬١ • side. Keep pancakes warm in the ‫ ﻛﻮب ﻣﻦ اﻟﺤﻠﻴﺐ ﻣﻨﺰوع اﻟﺪﺳﻢ‬٢ • oven while you make more. Serve ‫ ﻛﻮب ﻋﻨﺒﻴﺔ ﻃﺎزﺟﻪ‬٣ / ١ • with the warmed syrup. ،‫• ¼ ﻛﻮب ﻋﺼﻴﺮ اﻟﻘﻴﻘﺐ ﺧﺎﻟﻲ ﻣﻦ اﻟﺴﻜﺮ‬ ‫داﻓﺊ‬ ‫اﻟﻄﺮﻳﻘﺔ‬ ‫ وﻋﺼﻴﺪة اﻟﺸﻮﻓﺎن‬، ‫ﻳﻤﺰج دﻗﻴﻖ اﻟﻘﻤﺢ‬ ‫ واﻟﺤﻠﻴﺐ‬,‫وﺧﻠﻴﻂ اﻟﺤﺒﻮب ﻣﻊ ﺣﻠﻴﺐ اﻟﺼﻮﻳﺎ‬ ‫ وﻧﺼﻒ ﻋﺼﻴﺮ اﻟﻌﻨﺒﻴﺔ‬،‫ﻣﻨﺰوع اﻟﺪﺳﻢ‬ ‫ ﻳﺪﻫﻦ اﻟﻘﻠﻴﻞ‬، ‫ ﻋﻠﻰ ﻣﻘﻼة ﺳﺎﺧﻨﺔ‬، ‫واﻟﻘﻴﻘﺐ‬ ‫ ﺗﺼﺐ اﻟﻌﺠﻴﻦ ﻋﻠﻰ اﻟﻤﻐﺮﻓﺔ و‬،‫ﻣﻦ اﻟﺰﻳﺖ‬ ، ‫ﺗﺮش ﺑﺤﺒﺎت اﻟﻌﻨﺒﻴﺔ‬ ‫ﺗﻘﻠﺐ اﻟﻔﻄﻴﺮة ﺣﺘﻰ ﺗﻜﺘﺴﺐ اﻟﻠﻮن اﻟﺬﻫﺒﻲ‬ ‫ ﺗﻘﺪم داﻓﺌﺔ‬،

SAY CHEESE!

Cheese is an integral part of most cuisines of the world… But, how well do you know your cheese? Here’s a list of the most popular Cheddar – This is perhaps the most widely purchased and eaten cheese in the world. Originally made in England, cheddar is now available worldwide. It is a hard, natural cheese and its colour ranges from white to pale yellow (it’s sometimes even a shade of yellow-orange). Ricotta – This cheese is creamy white in appearance, slightly sweet in taste and wet but not sticky. Good Ricotta should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened. It is primarily used as an ingredient in lasagne. Mascarpone – A soft, white, vegetarian, cream cheese from the Lombardy region of southern Italy, Mascarpone is technically not a cheese. It is in fact a result of a culture being added to the cream skimmed off the milk used in the production of Parmesan. However, it is still widely considered a ‘cheese’ and used in many Italian dishes and desserts. Parmesan (Parmigiano/ Parmigiano Reggiano) – This is one of the world’s most popular and widely-enjoyed cheeses. The cheese is unmistakably granular, with the typical breaking in slivers; has a fragrant and delicate aroma and a piquant flavour. It is a great topping for soups, pasta dishes or salads. Edam – Edam is a pressed, semi-hard to hard cheese, made from cow’s milk. It comes in a shape of ball covered with distinctive red wax. It is usually consumed young, when the texture is elastic and supple and the flavour is smooth, sweet and nutty. Mozzarella – Mozzarella, originated from southern Italy and is generally white, but may vary seasonally to slightly yellow. It is a semi-soft cheese and mostly used for pizzas and several pasta dishes, such as lasagne, or served with sliced tomatoes and basil in Insalata caprese (a popular Italian salad). Brie – Brie is the best known French cheese. ‘Real’ French Brie is unstabilised and the flavour is complex. Exported Brie, however, is stabilised and never matures. A great dessert cheese, make sure to serve this at room temperature. Emmental – Emmental or Emmentaler hails from the central cantons of Switzerland. It is a traditional, unpasteurised, hard cheese and has a sweet aroma with tones of fresh-cut hay. The flavour is very fruity. Emmental has walnut-sized holes and is considered to be one of the most difficult cheeses to be produced because of its complicated hole-forming fermentation process. Feta – Feta is one of the most famous cheeses in Greece. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity and has a strong salt content (it can be soaked in fresh, cold water or milk for a few minutes to make it less salty). Feta is popularly used in salads and pies. Halloumi – Halloumi is a perfect cooking cheese and holds its shape after grilling or frying. It is similar to Mozzarella in texture. Though it orginated in Cyprus, Halloumi is popular among countries in the Middle East and Greece.

12 COOKBOOK 2011

‫أﻛﺒﺮ اﻟﻤﻄﺎﺑﺦ ﻋﻠﻰ ا ﻃﻼق‬ A FRENCH TWIST

FRANCE French cuisine! Where does one begin? It is often said that, an understanding of the culture of French food and recipes is an understanding of France itself. France’s extraordinary range of different geographies and climates support the production of all types of ingredients. That coupled with France’s long and varied history makes the cuisine not only extremely region-specific but also wonderfully diverse. Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes; the cuisine of northwest France uses butter, soured cream (crème fraiche) and apples; the cuisine of northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence, so on and so forth. French cuisine is fairly simple, relying on high quality fresh ingredients and careful preparation rather than complex recipes (although some recipes do require a higher degree of culinary skills). Whether you’re enjoying Foie Gras at a swanky fine-dining restaurant or having a baguette with some cheese in a casual bistro, make sure you take your time to enjoy our food and our company – because that’s what French food is all about! Bon appétit!

‫ﻓﺮﻧﺴﺎ‬ ‫اﻟﻤﻄﺒﺦ اﻟﻔﺮﻧﺴﻲ ﻟﻴﺲ ﻣﺠﺮد ﻃﻌﺎم‬ ‫ﻓﺤﺴﺐ ﻧﺴﺘﻄﻴﻊ اﻟﻘﻮل أﻧﻪ ﺛﻘﺎﻓﺔ ﻛﺎﻣﻠﺔ‬ ‫ ﻓﻘﺪ اﺷﺘﻬﺮ‬، ‫ﻋﺎﻟﻢ ﺧﺎص ﺑﺤﺪ ذاﺗﻪ‬، ‫اﻟﻤﻄﺒﺦ اﻟﻔﺮﻧﺴﻲ ﺑﻤﻮاﺋﺪه اﻟﻮاﺳﻌﺔ و‬ ‫ ﻃﻬﺎة اﻟﻤﻄﺒﺦ‬5‫اﻟﻜﺒﻴﺮ ﻛﻤﺎ اﺷﺘﻬﺮ اﻳﻀ‬ ‫اﻟﻔﺮﻧﺴﻲ ﻓﻜﺎن ﻟﻜﻞ ﻓﺘﺮة زﻣﻨﻴﺔ ﻧﺠﻢ‬ ‫ وﻗﺪ ﻣﺮ اﻟﻤﻄﺒﺦ‬، ‫ﻣﻦ ﻧﺠﻮم اﻟﻄﻬﺎة‬ ‫اﻟﻔﺮﻧﺴﻲ ﺑﻤﺮاﺣﻞ ﻋﺪة وﺗﻐﻴﺮت اﻟﻜﺜﻴﺮ‬ ‫ﻣﻦ اﻟﻤﻔﺎﻫﻴﻢ ﻓﻴﻪ و ﻟﻜﻨﻪ ﻇﻞ اﻛﺒﺮ‬ ‫ و ﻟﺮﺑﻤﺎ ﺳﺎﻫﻤﺖ‬، ‫اﻟﻤﻄﺎﺑﺦ و اﺷﻬﺮﻫﺎ‬ ‫اﻟﺤﻤﻼت اﻻﺳﺘﻌﻤﺎرﻳﺔ اﻟﻔﺮﻧﺴﻴﺔ ﻓﻲ إﺛﺮاء‬ ‫ﻫﺬا اﻟﻤﻄﺒﺦ ﻋﺒﺮ ﺟﻠﺐ اﻟﻤﻮاد ﻣﻦ ﻣﺨﺘﻠﻒ‬ ‫ ﻫﺬا ﻋﻼوة ﻋﻠﻰ اﻟﺜﻘﺎﻓﺔ‬، ‫أﻗﻄﺎر اﻟﻌﺎﻟﻢ‬ ‫اﻟﻔﺮﻧﺴﻴﺔ ﻓﻲ اﻟﻄﻌﺎم وﺗﺮﺗﻴﺐ اﻟﻮﺟﺒﺎت‬ . ‫وﺗﻨﻮﻳﻌﻬﺎ‬ ‫وﻳﻌﺮف اﻟﻤﻄﺒﺦ اﻟﻔﺮﻧﺴﻲ ﺑﺘﻨﻮع ﻗﺎﺋﻤﺘﻪ‬ ‫ ﻛﻤﺎ أن ﻗﻮاﻋﺪ‬، ‫ﻣﻦ اﻟﺠﺒﻦ و اﻟﺤﻠﻮﻳﺎت‬ ‫ﺷﻬﺮ ﻋﺎﻟﻤﻴﺔ‬S‫اﻟﻤﺎﺋﺪة اﻟﻔﺮﻧﺴﻴﺔ ﻫﻲ ا‬ ‫ﺻﻨﺎف وﻃﺮق‬S‫ﻃﺒﺎق و ا‬S‫ﻣﻦ ﺣﻴﺚ ﺗﺮﺗﻴﺐ ا‬ . ‫اﻟﺘﻘﺪﻳﻢ‬ ‫اﻟﻘﻠﻴﻞ ﻣﻦ ﻫﺬا اﻟﻌﺎﻟﻢ ﺑﻴﻦ اﻳﺪﻳﻜﻢ‬

COOKBOOK 2011 13

Ratatouille ‫راﺗﺎﺗﻮﻟﻲ‬ ¢UÉî°TG á©HQC’ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﺣﺒﺔ ﺑﺎذﻧﺠﺎن ﻛﺒﻴﺮ‬٢ ‫ ﺣﺒﺎت ﻛﻮﺳﺔ ﺻﻐﻴﺮة‬٤ ‫ ﺣﺒﺔ ﻓﻠﻔﻞ أﺣﻤﺮ أو أﺻﻔﺮ‬٢ ‫ ﺣﺒﺎت ﻃﻤﺎﻃﻢ ﻧﺎﺿﺠﺔ ﻛﺒﻴﺮة اﻟﺤﺠﻢ‬٤ ‫ ﻣﻼﻋﻖ ﻛﺒﻴﺮة زﻳﺖ اﻟﺰﻳﺘﻮن‬٥ ‫ورﻳﻘﺎت رﻳﺤﺎن‬ ‫ ﻣﻘﺸﺮة‬، ‫ ﺑﺼﻠﺔ ﻣﺘﻮﺳﻄﺔ اﻟﺤﺠﻢ‬١ ‫وﻣﻘﻄﻌﺔ إﻟﻰ ﺷﺮاﺋﺢ رﻗﻴﻘﺔ‬ ‫ ﻣﻘﺸﺮ وﻣﻄﺤﻮن‬، ‫ ﻓﺼﻮص ﻣﻦ اﻟﺜﻮم‬٣ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ اﻟﺨﻞ‬١ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ اﻟﺴﻜﺮ‬١

Ratatouille Serves: 4 2 large aubergines 4 small courgettes 2 red or yellow peppers 4 large ripe tomatoes 5 tbsp olive oil A small bunch basil 1 medium onion, peeled and thinly sliced 3 garlic cloves, peeled and crushed 1 tbsp vinegar 1 tsp sugar Cut the aubergines, courgettes and peppers into bitesize chunks. Place tomatoes in a heatproof bowl, pour

14 COOKBOOK 2011

in some boiling water, leave for 20 seconds and then remove. Place tomatoes in cold water until tomatoes cool and then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon and then roughly chop the flesh. Heat a pan with two tbsp olive oil. Brown the aubergines until soft. Set them aside and fry the courgettes in another tablespoon of oil until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step. Cook the onion in the pan for five minutes. Add the garlic and fry for a further minute. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for five minutes. Serve with basil.

:‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻳﻘﻄﻊ اﻟﺒﺎذﻧﺠﺎن واﻟﻜﻮﺳﺎ واﻟﻔﻠﻔﻞ إﻟﻰ‬ ‫ﻗﻄﻊ ﺻﻐﻴﺮة ﺛﻢ ﺗﻮﺿﻊ اﻟﻄﻤﺎﻃﻢ ﻓﻲ‬ ‫ ﻳﺼﺐ ﺑﻌﺾ اﻟﻤﺎء‬، ‫وﻋﺎء ﻋﺎزل ﻟﻠﺤﺮارة‬ ‫ ﺛﺎﻧﻴﺔ ﺛﻢ ﺗﺨﺮج‬٢٠ ‫ وﻳﺘﺮك ﻟﻤﺪة‬، ‫اﻟﻤﻐﻠﻲ‬ ‫ﺣﺒﺎت اﻟﻄﻤﺎﻃﻢ وﺗﻮﺿﻊ ﻓﻲ اﻟﻤﺎء اﻟﺒﺎرد‬ ‫ ﻗﻄﻊ‬٤ ‫ﺣﺘﻰ ﺗﺒﺮد ﺛﻢ ﺗﻘﺸﺮ و ﺗﻘﻄﻊ إﻟﻰ‬ . ‫وﺗﺰال اﻟﺒﺬور‬ ‫ ﺗﺴﺨﻦ اﻟﻤﻘﻼة وﺗﺼﺐ‬، ‫ﻳﻘﻄﻊ اﻟﻠﺤﻢ ﺑﺮﻓﻖ‬ ‫ﻋﻠﻴﻬﺎ ﻣﻠﻌﻘﺘﻴﻦ ﻛﺒﻴﺮﺗﻴﻦ ﻣﻦ زﻳﺖ اﻟﺰﻳﺘﻮن‬ ‫ﻳﺤﻤﺮ اﻟﺒﺎذﻧﺠﺎن ﺣﺘﻰ ﻳﺼﺒﺢ ﻃﺮﻳﺎ ﺛﻢ‬، ‫ ﺗﻘﻠﻲ اﻟﻜﻮﺳﺎ ﻓﻲ ﻣﻠﻌﻘﺔ‬، ‫ﻳﻮﺿﻊ ﺟﺎﻧﺒﺎ‬ ‫ﻛﺒﻴﺮة ﻣﻦ اﻟﺰﻳﺖ ﺣﺘﻰ ﺗﺘﺤﻮل إﻟﻰ اﻟﻠﻮن‬ ‫اﻟﺬﻫﺒﻲ ﻋﻠﻰ ﻛﻼ اﻟﺠﺎﻧﺒﻴﻦ ﺗﻜﺮر اﻟﻌﻤﻠﻴﺔ‬ ‫ﻣﻊ اﻟﻔﻠﻔﻞ ﻣﻊ اﻟﺤﺮص ﻋﻠﻰ ﻋﺪم اﻻﻓﺮاط‬ ‫ﻓﻲ ﺗﺤﻤﻴﺮ اﻟﺨﻀﺎر ﻓﻲ ﻫﺬه اﻟﻤﺮﺣﻠﺔ ﺣﻴﺚ‬ ‫ﺳﻴﺘﻢ اﻛﺘﻤﺎل ﺗﺴﻮﻳﺘﻬﻢ ﻓﻲ اﻟﻤﺮاﺣﻞ‬ . ‫اﻟﺘﺎﻟﻴﺔ‬ ‫ﻳﻄﻬﻰ اﻟﺒﺼﻞ ﻓﻲ اﻟﻤﻘﻼة ﻟﻤﺪة ﺧﻤﺲ‬ ‫دﻗﺎﺋﻖ ﺛﻢ ﻳﻀﺎف اﻟﺜﻮم وﻳﻘﻠﻰ ﻟﻤﺪة‬ ‫ ﻳﻮﺿﻊ ﻛﻞ ﻣﺎ ﺳﺒﻖ ﻓﻲ‬،‫دﻗﻴﻘﺔ أﺧﺮى‬ ‫اﻟﺨﻞ واﻟﺴﻜﺮ وﻳﺮج وﺑﻌﺪ ذﻟﻚ ﻳﻮﺿﻊ‬ ‫ﻓﻲ اﻟﻄﻤﺎﻃﻢ وﻧﺼﻒ ﻛﻤﻴﺔ اﻟﺮﻳﺤﺎن ﺛﻢ‬ ‫ﺗﻌﺎد اﻟﺨﻀﺎر إﻟﻰ اﻟﻤﻘﻼة ﻣﻊ ﺑﻌﺾ اﻟﻤﻠﺢ‬ ‫واﻟﻔﻠﻔﻞ وﺗﻄﻬﻰ ﻟﻤﺪة ﺧﻤﺲ دﻗﺎﺋﻖ‬ .‫ﺛﻢ ﺗﻘﺪم ﻣﻊ اﻟﺮﻳﺤﺎن‬

COOKBOOK 2011 15

Quiche Lorraine

‫ﻛﻴﺸﻲ ﻟﻮرﻳﻦ‬ Quiche Lorraine

Serves: 6

Pastry 1 cup all-purpose flour ¼ tsp salt 1/3 cup plus 1 tbsp shortening 2-3 tbsp cold water Filling 8 slices beef strips, crisply cooked 1 cup shredded Swiss cheese 1/3 cup finely chopped onion 4 large eggs 2 cups whipping cream or cooking cream ¼ tsp salt ¼ tsp pepper 1/8 tsp ground red pepper (cayenne) For the pastry: In medium bowl, mix flour and salt. Cut in shortening until particles are size of small peas. Sprinkle with cold water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a

ball. Wrap with cling film and refrigerate for about 45 minutes or until dough is firm but pliable. Heat oven to 220 degrees C. With floured rolling pin, roll pastry until it is two inches larger than the dish you want to bake it in (fits a nine-inch circular dish). Gently ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry one inch from rim of pie plate. Line pastry with a sheet of foil and bake for 10 minutes. Carefully remove foil and bake two to four minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon. For the filling: Reduce oven temperature to 180 degrees C. Sprinkle beef strips, cheese and onion in pie crust. In medium bowl, beat eggs slightly and add the remaining ingredients. Pour into pie crust. Bake for 45 to 50 minutes or until knife inserted in centre comes out clean. Let stand 10 minutes before serving.

¢UÉî°TG áà°ùd :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ﻋﺪاد اﻟﻌﺠﻴﻦ‬j ‫ﻏﺮاض‬S‫ ﻛﻮب ﻃﺤﻴﻦ ﻟﺠﻤﻴﻊ ا‬١ ‫¼ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻠﺢ‬ ‫ ﻛﻮب زﺑﺪة‬٣/١ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ اﻟﻤﺎء اﻟﺒﺎرد‬٣-٢ ‫اﻟﺤﺸﻮ‬ ‫ ﻣﻄﺒﻮخ‬، ‫ ﺷﺮاﺋﺢ ﻟﺤﻢ ﻣﻘﺮﻣﺶ‬٨ ‫ ﻛﻮب ﺟﺒﻦ ﺳﻮﻳﺴﺮي ﻣﻔﺮوم‬١ ‫ ﻛﻮب ﺑﺼﻞ ﻣﻔﺮوم‬٣ / ١ ‫ ﺑﻴﻀﺎت ﻛﺒﻴﺮة‬٤ ‫ ﻛﻮب ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ أو ﻛﺮﻳﻢ اﻟﻄﺒﺦ‬٢ :‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﺑﺎﻟﻨﺴﺒﺔ ﻟﻠﻌﺠﻴﻦ ﻳﺨﻠﻂ اﻟﺪﻗﻴﻖ واﻟﻤﻠﺢ ﻓﻲ‬ ‫وﻋﺎء ﻣﺘﻮﺳﻂ اﻟﺤﺠﻢ وﺗﻘﻄﻊ اﻟﺰﺑﺪة إﻟﻰ أﺟﺰاء‬ ‫ﺻﻐﻴﺮة ﻓﻲ ﺣﺠﻢ ﺣﺒﺔ اﻟﺒﺎزﻻء وﺗﺮش ﺑﺎﻟﻤﺎء‬ ‫ ﻳﻌﺠﻦ اﻟﻌﺠﻴﻦ ﺛﻢ ﻳﻜﻮر ﻋﻠﻰ ﺷﻜﻞ‬،‫اﻟﺒﺎرد‬ ‫ﻛﺮات وﻳﻠﻒ ﺑﻐﻼف ﻣﻦ اﻟﺒﻼﺳﺘﻴﻚ ) اﻟﺴﻠﻮﻓﺎن‬ ‫ دﻗﻴﻘﺔ أو ﺣﺘﻰ ﻳﺼﺒﺢ اﻟﻌﺠﻴﻦ‬٤٥ ‫( ﻟﻤﺪة‬ . ‫ﻣﺘﻤﺎﺳﻚ‬ ‫ درﺟﺔ ﻣﺌﻮﻳﺔ ﺛﻢ ﻳﻔﺮد‬٢٢٠ ‫ﻳﺴﺨﻦ اﻟﻔﺮن ﻟـ‬ ‫اﻟﻌﺠﻴﻦ إﻟﻰ أن ﻳﺼﺒﺢ ﺣﺠﻤﻪ أﻛﺒﺮ ﻣﻦ ﺣﺠﻢ‬ ‫ ﻳﻮﺿﻊ‬، ‫ ﺑﻮﺻﺔ‬٢ ‫اﻟﻄﺒﻖ اﻟﺬي ﺳﻴﺨﺒﺰ ﻓﻴﻪ ﺑـ‬ ‫اﻟﻌﺠﻴﻦ ﺑﺮﻓﻖ ﻓﻲ اﻟﻄﺒﻖ وﻳﻀﻐﻂ ﻧﺤﻮ اﻟﻘﺎع‬ ١ ‫وﺗﻨﻈﻒ اﻟﺤﻮاف ﺑﺤﻴﺚ ﺗﻜﻮن ﻋﻠﻰ ﻣﺴﺎﻓﺔ‬ . ‫ﺑﻮﺻﺔ ﻣﻦ ﺣﺎﻓﺔ ﻃﺒﻖ اﻟﻔﻄﻴﺮة‬ ‫ﻳﺤﺪد اﻟﻌﺠﻴﻦ ﺑﻮرﻗﺔ اﻟﻤﻨﻴﻮم وﻳﻮﺿﻊ ﻓﻲ‬ ‫ﻟﻤﻨﻴﻮم‬S‫ دﻗﺎﺋﻖ ﺛﻢ ﻳﺰال ورق ا‬١٠ ‫اﻟﻔﺮن ﻟﻤﺪة‬ ‫ﺑﺒﻂء وﻳﻄﻬﻰ ﻟﻤﺪة دﻗﻴﻘﺘﻴﻦ إﻟﻰ أرﺑﻊ دﻗﺎﺋﻖ‬ ‫أو أﻛﺒﺮ ﺣﺘﻰ ﻳﺒﺪأ ﻓﻲ اﻟﺘﺤﻮل إﻟﻰ اﻟﻠﻮن اﻟﺒﻨﻲ‬ , ‫ ﻓﻲ ﺣﺎﻟﺔ وﺟﻮد ﻓﻘﺎﻋﺎت‬.‫وﻳﺼﺒﺢ ﻣﺴﺘﻘﺮا‬ . ‫ﻳﻀﻐﻂ ﻋﻠﻰ اﻟﻔﻘﺎﻋﺎت ﺑﺮﻓﻖ ﺑﻈﻬﺮ اﻟﻤﻠﻌﻘﺔ‬ ١٨٠ ‫ﺑﻌﺪ ذﻟﻚ ﺗﺨﻔﺾ درﺟﺔ ﺣﺮارة اﻟﻔﺮن إﻟﻰ‬ ‫درﺟﺔ وﺗﺮش ﺷﺮاﺋﺢ اﻟﻠﺤﻢ واﻟﺠﺒﻦ واﻟﺒﺼﻞ‬ ‫ ﻳﺨﻔﻖ اﻟﺒﻴﺾ ﺑﺮﻓﻖ‬، ‫وﻓﻲ ﻣﻘﻼة ﻣﺘﻮﺳﻄﺔ‬ ‫وﺗﻀﺎف إﻟﻴﻪ ﺑﺎﻗﻲ اﻟﻤﻜﻮﻧﺎت ﺛﻢ ﺗﺼﺐ ﻋﺠﻴﻨﺔ‬ ‫ دﻗﻴﻘﺔ أو‬٥٠ ‫ إﻟﻰ‬٤٥ ‫اﻟﻔﻄﻴﺮة وﺗﻄﻬﻰ ﻟﻤﺪة‬ ‫إﻟﻰ أن ﻳﺘﻢ إدﺧﺎل اﻟﺴﻜﻴﻦ ﻓﻲ اﻟﻤﻨﺘﺼﻒ ﺛﻢ‬ .‫ دﻗﺎﺋﻖ وﺑﻌﺪ ذﻟﻚ ﺗﻘﺪم‬١٠ ‫ ﺗﺘﺮك‬. ‫ﺗﺨﺮج ﻧﻈﻴﻔﺔ‬

16 COOKBOOK 2011

COOKBOOK 2011 17

‫ﺑﻄﺎﻃﺲ أو ﺟﺮاﺗﻴﻦ‬ Potato au Gratin ¢UÉî°TG á©HQC’ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﻣﻘﻄﻌﺔ إﻟﻰ ﺷﺮاﺋﺢ‬، ‫ ﺣﺒﺎت ﺑﻄﺎﻃﺲ‬٤ ‫رﺑﻊ ﺑﻮﺻﺔ‬ ‫ ﻣﻘﻄﻌﺔ إﻟﻰ ﺣﻠﻘﺎت‬، ‫ ﺑﺼﻠﺔ‬١ ‫ ﻣﻼﻋﻖ ﻛﺒﻴﺮة زﺑﺪة‬٣ ‫ﻏﺮاض‬S‫ ﻣﻼﻋﻖ ﻛﺒﻴﺮة ﻃﺤﻴﻦ ﻟﺠﻤﻴﻊ ا‬٣ ‫½ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ اﻟﻤﻠﺢ‬ ‫ ﻛﻮب ﺣﻠﻴﺐ‬٢ ‫ ½ ﻛﻮب ﺟﺒﻦ ﺷﻴﺪر ﻣﺒﺸﻮر‬١ ‫ﻣﻠﺢ وﻓﻠﻔﻞ ﺣﺴﺐ اﻟﺬوق‬ :‫اﻟﻄﺮﻳﻘﺔ‬ ‫ درﺟﺔ وﺗﻮﺿﻊ‬٢٠٠ ‫ﻳﺴﺨﻦ اﻟﻔﺮن إﻟﻰ‬ ‫ﻗﻠﻴﻞ ﻣﻦ اﻟﺰﺑﺪة ﻓﻲ اﻟﻄﺒﻖ‬

Potato au Gratin Serves: 4

4 potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings 3 tbsp butter 3 tbsp all-purpose flour ½ teaspoon salt 2 cups milk 1 ½ cups shredded Cheddar cheese Salt and pepper to taste Preheat oven to 200 degrees C. Butter a one quart casserole dish. Layer half of the potatoes into bottom of the prepared casserole dish. Top with the onion

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slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in flour and salt, and stir constantly with a whisk for about a minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminium foil. Bake for one and a half hours in the preheated oven.

‫ﺗﻮزع ﻧﺼﻒ ﻛﻤﻴﺔ اﻟﺒﻄﺎﻃﺲ ﻓﻲ ﻗﺎع‬ ‫اﻟﻄﺒﻖ وﺗﻐﻄﻰﺑﺸﺮاﺋﺢ اﻟﺒﺼﻞ وﺗﻀﺎف‬ ‫اﻟﻜﻤﻴﺔ اﻟﻤﺘﺒﻘﺔ ﻣﻦ اﻟﺒﻄﺎﻃﺲ ﺛﻢ‬ ‫ ﺗﺬاب اﻟﺰﺑﺪة‬، ‫ﻳﺮش اﻟﻤﻠﺢ و اﻟﻔﻠﻔﻞ‬ ‫ﻓﻲ ﻣﻘﻼة ﻣﺘﻮﺳﻄﺔ اﻟﺤﺠﻢ ﻋﻠﻰ ﻧﺎر‬ ‫ ﻳﺨﻠﻂ اﻟﺪﻗﻴﻖ واﻟﻤﻠﺢ‬، ‫ﻣﺘﻮﺳﻄﺔ‬ ‫وﻳﺤﺮك ﺑﺸﻜﻞ داﺋﻢ ﻣﻊ ﺧﻔﻘﺔ ﻟﻤﺪة‬ ‫ ﺑﻌﺪ أن ﻳﺘﻤﺎﺳﻚ ﻳﻮﺿﻊ اﻟﺠﺒﻦ‬، ‫دﻗﻴﻘﺔ‬ ‫ﻛﻠﻪ ﻣﺮة واﺣﺪة وﻳﺴﺘﻤﺮ ﻓﻲ اﻟﺘﺤﺮﻳﻚ‬ ‫ ﺳﺘﺴﺘﻐﺮق اﻟﻌﻤﻠﻴﺔ‬، ‫ﺣﺘﻰ اﻟﺬوﺑﺎن‬ ‫ ﻳﺼﺐ اﻟﺠﺒﻦ‬، ‫ ﺛﺎﻧﻴﺔ‬٦٠ ‫ إﻟﻰ‬٣٠ ‫ﻣﻦ‬ ‫ﻳﻐﻄﻰ اﻟﻄﺒﻖ ﺑﻮرق‬، ‫ﻋﻠﻰ اﻟﺒﻄﺎﻃﺲ‬ ‫أﻟﻤﻨﻴﻮم وﻳﻮﺿﻊ ﻓﻲ اﻟﻔﺮن ﻟﻤﺪة ﺳﺎﻋﺔ‬ ‫وﻧﺼﻒ ﻋﻠﻰ أن ﻳﺘﻢ ﺗﺴﺨﻴﻦ اﻟﻔﺮن‬ . ‫ﻗﺒﻞ وﺿﻌﻪ‬

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Chicken Cordon Bleu Serves: 4

4 skinless, boneless chicken breast halves ¼ teaspoon salt 1/8 tsp ground black pepper 6 slices Swiss cheese 4 slices beef (or chicken) salami ½ cup seasoned bread crumbs Preheat oven to 175 degrees C. Grease a baking dish with non-stick cooking spray and set aside. Pound chicken breasts to ¼ inch thickness. Sprinkle both sides with salt and pepper. Place a cheese slice and a salami slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place half cheese slice on top of each breast. Return to oven for three to five minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

COOK BOOK_STRIP 4_CHICKENONPLATE_New_W19XH4.5.ai

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‫دﺟﺎج ﻛﻮردون ﺑﻠﻮ‬ Cordon Bleu ¢UÉî°TG á©HQC’ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﺻﺪور دﺟﺎج ﺧﺎﻟﻴﺔ ﻣﻦ اﻟﻌﻈﻢ‬٤ ‫ ﻧﺼﻔﻴﻦ‬- ‫واﻟﺠﻠﺪ‬ ‫¼ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ اﻟﻤﻠﺢ‬ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ اﻟﻔﻠﻔﻞ‬٨ / ١ ‫ﺳﻮد اﻟﻤﻄﺤﻮن‬S‫ا‬ ‫ ﺷﺮاﺋﺢ اﻟﺠﺒﻦ اﻟﺴﻮﻳﺴﺮي‬٦ (‫ ﺷﺮاﺋﺢ ﻟﺤﻢ اﻟﺒﻘﺮ )أو اﻟﺪﺟﺎج‬٤ ‫اﻟﺴﻼﻣﻲ‬ ‫½ ﻛﻮب ﻣﻦ ﻓﺘﺎت اﻟﺨﺒﺰ‬ :‫اﻟﻄﺮﻳﻘﺔ‬ ‫ درﺟﺔ وﻳﻮﺿﻊ‬١٧٥ ‫ﻳﺴﺨﻦ اﻟﻔﺮن إﻟﻰ‬ ‫ﻗﻠﻴﻞ ﻣﻦ اﻟﺪﻫﻦ ﻓﻲ ﻃﺒﻖ اﻟﺨﺒﺰ‬ . ‫ﻟﻀﻤﺎن ﻋﺪم اﻻﻟﺘﺼﺎق‬ ‫ﺗﺪق ﺻﺪور اﻟﺪﺟﺎج ﺣﺘﻰ ﻳﺼﺒﺢ‬ ‫ﺳﻤﻜﻬﺎ رﺑﻊ ﺑﻮﺻﺔ ﺛﻢ ﻳﺮش اﻟﺠﺎﻧﺒﻴﻦ‬ ‫ﺑﺎﻟﻤﻠﺢ واﻟﻔﻠﻔﻞ ﺗﻮﺿﻊ ﺷﺮﻳﺤﺔ اﻟﺠﺒﻦ‬ ‫ﻣﻊ ﺷﺮﻳﺤﺔ اﻟﺴﻼﻣﻲ ﻋﻠﻰ ﻗﻤﺔ ﻛﻞ‬ ‫ ﻳﻠﻒ ﻛﻞ ﺻﺪر ﻣﻦ ﻫﺬه‬. ‫ﺻﺪر دﺟﺎﺟﺔ‬ ‫اﻟﺼﺪور وﻳﺜﺒﺖ ﺑﻌﻮد أﺳﻨﺎن وﻳﻮﺿﻊ‬ ‫ﻓﻲ ﻃﺒﻖ اﻟﺨﺒﺰ وﻳﺮﺷﻲ اﻟﺪﺟﺎج ﺑﻔﺘﺎت‬ ‫ دﻗﻴﻘﺔ‬٣٥ ‫ إﻟﻰ‬٣٠ ‫اﻟﺨﺒﺰ وﻳﺘﺮك ﻟﻤﺪة‬ ‫ﻓﻲ اﻟﻔﺮن أو ﺣﺘﻰ ﻳﺰول اﻟﻠﻮن اﻟﻮردي‬ ‫ﻋﻦ اﻟﺪﺟﺎج وﺑﻌﺪ ذﻟﻚ ﻳﺨﺮج ﻣﻦ اﻟﻔﺮن‬ ‫وﺗﻮﺿﻊ رﺑﻊ ﺷﺮﻳﺤﺔ ﺟﺒﻨﻪ ﻋﻠﻰ ﻗﻤﺔ ﻛﻞ‬ ‫ﺻﺪر ﺛﻢ ﺗﻌﺎد ﻟﻠﻔﺮن ﻟﻤﺪة ﺛﻼﺛﺔ إﻟﻰ‬ . ‫ﺧﻤﺲ دﻗﺎﺋﻖ أو ﺣﺘﻰ ﻳﺬوب اﻟﺠﺒﻦ‬ ‫ﺳﻨﺎن وﻳﻘﺪم ﻣﺒﺎﺷﺮة‬S‫ﻳﺰال ﻋﻮد ا‬

COOKBOOK 2011 21

Crème Brûlée Serves: 6

Preheat the oven to 160 degrees C.

Pour the liquid into six ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brûlée is set, but still trembling in the centre (approximately 40 to 45 minutes). Remove the ramekins from the roasting pan and refrigerate for at least two hours.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean. In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in colour. Add the cream a little at a time, stirring continually.

Remove the crème brûlée from the refrigerator for at least 30 minutes prior serving. Divide the remaining ½ cup vanilla sugar equally among the six dishes and spread evenly on top. Using a torch, melt the sugar (or just place it under a grill) and form a crispy top. Allow the crème brûlée to sit for at least five minutes before serving.

1 litre heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided equally 6 large egg yolks 2 litres hot water

Brûlée ‫ﻛﺮﻳﻢ‬ ¢UÉî°TG áà°ùd :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﻟﺘﺮ ﻛﺮﻳﻢ ﺛﻘﻴﻞ‬١ ‫ ﻣﻘﺴﻮﻣﺔ‬, ‫ اﻟﻔﺎﻧﻴﻠﻴﺎ اﻟﻔﺎﺻﻮﻟﻴﺎ‬١ ‫وﻣﻘﺸﺮة‬ ‫ ﻣﻘﺴﻢ‬، ‫ ﻛﻮب ﺳﻜﺮ اﻟﻔﺎﻧﻴﻠﻴﺎ‬١ ‫ﺑﺎﻟﺘﺴﺎوي‬ ‫ ﺻﻔﺎر ﺑﻴﻀﺔ ﻛﺒﻴﺮة‬٦ ‫ ﻟﺘﺮ ﻣﺎء ﺳﺎﺧﻦ‬٢ :‫اﻟﻄﺮﻳﻘﺔ‬ .‫ درﺟﺔ ﻣﺌﻮﻳﺔ‬١٦٠ ‫ﻳﺴﺨﻦ اﻟﻔﺮن إﻟﻰ‬ ‫ﻳﻮﺿﻊ اﻟﻜﺮﻳﻢ و اﻟﻔﺎﻧﻴﻠﻴﺎ واﻟﻠﺐ ﻓﻲ‬ ‫ﻗﺪر ﻣﺘﻮﺳﻂ اﻟﺤﺠﻢ ﻋﻠﻰ ﺣﺮارة‬ ‫ﻣﺘﻮﺳﻄﺔ وﻋﺎﻟﻴﺔ وﻳﺘﺮك ﺣﺘﻰ ﻳﻐﻠﻲ‬ ‫ﺛﻢ ﻳﺨﺮج ﻣﻦ ﻋﻠﻰ اﻟﻨﺎر وﻳﻐﻄﻰ و ﻳﺘﺮك‬ . ‫ دﻗﻴﻘﺔ ﺛﻢ ﺗﺰال اﻟﻔﺎﻧﻴﻠﻴﺎ‬١٥ ‫ﻟﻤﺪة‬ ‫ ﻳﺨﻔﻖ ﻧﺼﻒ ﻛﻮب‬، ‫ﻓﻲ وﻋﺎء ﻣﺘﻮﺳﻂ‬ ‫ﻣﻦ اﻟﺴﻜﺮ وﺻﻔﺎر اﻟﺒﻴﺾ واﺧﻠﻄﻴﻬﻢ‬ ‫ﺑﺸﻜﻞ ﺟﻴﺪ ﺛﻢ ﻳﻀﺎف اﻟﻘﻠﻴﻞ ﻣﻦ‬ ‫اﻟﻜﺮﻳﻢ ﻣﻊ اﻻﺳﺘﻤﺮار ﻓﻲ اﻟﺘﺤﺮﻳﻚ‬ ‫ﻳﺼﺐ اﻟﺨﻠﻴﻂ ﻓﻲ ﺻﻴﻨﻴﺔ ﻣﺨﺼﺼﻪ‬ ‫ ﻳﻮﺿﻊ اﻟﻮﻋﺎء ﻓﻲ ﺣﻤﺎم‬، ‫ﻋﺪاد اﻟﻜﻴﻚ‬j ‫ ﻳﻄﻬﻰ إﻟﻰ أن ﻳﺴﺘﻮي اﻟﻜﺮﻳﻢ‬.‫ﻣﺎﺋﻲ‬ ‫إﻟﻰ‬٤٠ ) ‫ﺑﺮوﻟﻴﻴﻪ وﻳﺘﺮك ﺣﺘﻰ ﻳﻐﻠﻲ ﻟﻤﺪ‬ ‫ دﻗﻴﻘﺔ ( ﻳﺰال اﻟﻮﻋﺎء ﻣﻦ اﻟﺤﻤﺎم‬٤٥ ‫ ﺛﻢ ﻳﺪﺧﻞ ﻓﻲ‬، ‫و ﻳﺘﺮك ﺣﺘﻰ ﻳﺒﺮد‬ . ‫اﻟﺜﻼﺟﺔ‬

22 COOKBOOK 2011

‫ﻳﺨﺮج ﻛﺮﻳﻢ ﺑﺮوﻟﻴﻴﻪ ﻣﻦ اﻟﺜﻼﺟﺔ ﻟﻤﺪة‬ ‫ﻗﻞ ﻗﺒﻞ ﺗﻘﺪﻳﻤﻪ‬S‫ دﻗﻴﻘﺔ ﻋﻠﻰ ا‬٣٠ ‫ﻟﻠﻀﻴﻮف ﻳﻘﺴﻢ ﻧﺼﻒ اﻟﻜﻮب اﻟﺒﺎﻗﻲ‬ ‫ﻣﻦ ﺳﻜﺮ اﻟﻔﺎﻧﻠﻴﺎ ﺑﺎﻟﺘﺴﺎوي ﻋﻠﻰ‬ ‫اﻟﺴﺖ أﻃﺒﺎق وﻳﺮش ﻋﻠﻰ ﻗﻤﺔ ﻛﻞ‬ ‫ ﺑﺎﺳﺘﺨﺪام ﻗﺪاﺣﺔ ﻣﺨﺼﺼﺔ‬. ‫ﻃﺒﻖ‬ ‫ﻟﻠﺤﻠﻮﻳﺎت ﻳﺬاب اﻟﺴﻜﺮ ) أو ﻳﻮﺿﻊ‬ ‫ﺗﺤﺖ اﻟﺸﻮاﻳﺔ ﺣﺘﻰ ﺗﺼﺒﺢ اﻟﻄﺒﻘﺔ‬ ‫ دﻗﺎﺋﻖ‬٥ ‫ ﻳﺘﺮك ﻟﻤﺪة‬، ‫اﻟﻌﻠﻴﺎ ﻣﻘﺮﻣﺸﻪ‬ . ‫ﺛﻢ ﻳﻘﺪم‬

COOKBOOK 2011 23

‫ﻣﻄﺒﺦ اﻟﺘﻮاﺑﻞ‬ VARIETY, THE SPICE OF LIFE INDIA Think hot, tangy, spicy, colour and variety. Indian cuisine is so mind-bogglingly wonderful that it can claim to satiate every taste bud on the tongue. From the pristine mountains of the North to the swirling waters of the Southern coastal belt, from the arid deserts of Rajasthan in the West to the vivid topography of the East, no land in India is like the other. And so also the food. Food in North India strongly reflect Central Asian influences, especially those from Kashmir. The staple here is wheat in the form of chappatis, naans (Indian breads) and served with a variety of spicy curries. The West lends itself to a variety of dals (lentils) and achars (pickles) and the coastline offers an array of mouth-watering fish dishes. In East India, the combination is mostly rice and fish and the state of West Bengal is also known for its delectable sweets like rosogollas and sandesh. Further down South, it’s a sumptuous mix of coconut, spices, fish and vegetables that make each dish a delicious treat. The Kerala idiyappams (string hoppers), the idlis, dosas (rice preparations) from Tamil Nadu, or the fiery preparations from Andhra Pradesh. Today, Indian food has become popular the world over… with food pundits even claiming, that the ‘curry’ is the most popular dish in Britain. But if you are a foodie, then the place to be is India… The best thing about Indian food is that there is a new taste to be found as you cross every 10 kilometre. You just have to make a stop… to savour the delights. Happy eating!

‫اﻟﻬﻨﺪ‬ ‫ اﻟﻔﻠﻔﻞ‬، ‫ﻫﻞ ﺗﺬوﻗﺘﻢ ﻳﻮﻣﺎ ﻃﻌﻢ اﻟﺘﻮاﺑﻞ‬ ‫و زﻳﺖ ﺟﻮز اﻟﻬﻨﺪ إذا ﻟﻢ ﺗﺠﺮﺑﻮا ﻫﺬه‬ ‫اﻟﻨﻜﻬﺎت ﻓﺄﻧﺘﻢ ﻟﻢ ﺗﺘﺬوﻗﻮا اﻟﻄﻌﻢ‬ . ‫ﺻﻴﻞ‬S‫اﻟﻬﻨﺪي ا‬ ‫ﻓﻲ اﻟﻬﻨﺪ ﺳﺎﻋﺪت ﻣﺴﺎﺣﺔ اﻟﺒﻼد‬ ‫اﻟﺸﺎﺳﻌﺔ و اﻟﺘﻲ ﺗﺸﻜﻞ ﺷﺒﺔ ﻗﺎرة ﻋﻠﻰ‬ ‫اﻟﺜﺮاء اﻟﻄﺒﻴﻌﻲ و اﻟﺜﻘﺎﻓﻲ و اﻟﻌﺮﻗﻲ‬ ‫ ﻫﺬا اﻟﺜﺮاء اﻧﻌﻜﺲ ﺑﻄﺒﻴﻌﺘﻪ ﻋﻠﻰ‬، ‫اﻟﻤﻄﺒﺦ اﻟﻬﻨﺪي اﻟﺰاﺧﺮ اﺑﺘﺪاء ﻣﻦ ﻣﻨﺎﻃﻖ‬ ‫زراﻋﺔ اﻟﻘﻤﺢ اﻟﺘﻲ أﺳﻬﻤﺖ و ﺑﺸﻜﻞ ﻛﺒﻴﺮ‬ ‫ﻓﻲ ﺗﻨﻮع ﻗﺎﺋﻤﺔ اﻟﺨﺒﺰ و اﻟﻤﻌﺠﻨﺎت ﻫﺬا‬ ‫ﻋﻼوة ﻋﻠﻰ اﺷﺘﻬﺎر اﻟﻬﻨﺪ ﺑﺤﻘﻮل زراﻋﺔ‬ ‫رز و اﻟﺘﻲ ﺟﻌﻠﺖ اﻟﻬﻨﺪ إﺣﺪى اﺷﻬﺮ‬S‫ا‬ ‫رز ﺗﻠﺒﻲ‬S‫اﻟﻤﻨﺎﻃﻖ اﻟﺘﻲ ﺗﻮﻓﺮ ﺧﻴﺎرات ﻣﻦ ا‬ ‫ أﻣﺎ ﻋﻦ اﻟﺤﻠﻮﻳﺎت‬، ‫ﻣﺨﺘﻠﻒ أﻧﻮاع اﻟﺬواﻗﺔ‬ ‫ﻓﺄن ﻟﻠﻬﻨﺪ ﻣﺬاق ﺧﺎص ﻳﻤﺰج ﺑﻴﻦ اﻟﺤﻠﻴﺐ‬ ‫ﺟﻤﻞ ﻓﻲ‬S‫ ا‬، ‫و ﺟﻮز اﻟﻬﻨﺪ و اﻟﻤﻜﺴﺮات‬ ‫اﻟﻤﻄﺒﺦ اﻟﻬﻨﺪي ﺛﺮاه اﻟﻜﺒﻴﺮ و ﺗﻨﻮع‬ ‫ﻣﻜﻮﻧﺎﺗﻪ اﻟﺘﻲ ﺗﺄﺗﻲ ﻣﻦ ﻗﻠﺐ اﻟﻄﺒﻴﻌﺔ‬ ‫ رﺣﻠﺔ إﻟﻰ ﻋﺎﻟﻢ اﻟﻬﻨﺪ ﻓﻲ ﻫﺬه‬، ‫اﻟﻬﻨﺪﻳﺔ‬ . ‫اﻟﻮﺻﻔﺎت‬

COOKBOOK 2011 25

‫ﺗﻜﺔ ﺑﺎﻧﻴﺮ‬ ‫ﻟﺴﺘﺔ اﺷﺨﺎص‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫½ ﻛﻴﻠﻮ ﺟﺒﻦ ﺑﺎﻧﻴﺮ‬ ‫½ ﻛﻮب زﺑﺎدي‬ ‫ﻣﻌﻠﻘﺔ ﻛﺒﻴﺮة ﻣﻌﺠﻮن ﺛﻮم‬ ‫ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة ﻣﻌﺠﻮن اﻟﺰﻧﺠﺒﻴﻞ‬ ‫ ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة ﺗﻨﺪوري‬٢ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﺑﻮدرة ﻛﻤﻮن‬١ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﺑﻮدرة ﺗﺸﺎت‬٢ ‫ﻣﻠﺢ ﻋﻠﻰ ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ ‫ﺷﻄﺔ ﺣﻤﺮاء ﻋﻠﻰ ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ :‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻳﻘﻄﻊ اﻟﺠﺒﻦ إﻟﻰ ﻣﻜﻌﺒﺎت ﺳﻤﻚ ﻧﺼﻒ‬ ‫ﺑﻮﺻﺔ وﺗﺨﻠﻂ ﻛﺎﻓﺔ اﻟﻤﻜﻮﻧﺎت ﻟﻌﻤﻞ‬ ‫ ﺗﺨﻠﻂ اﻟﺘﺘﺒﻴﻠﺔ ﻣﻊ ﻗﻄﻊ‬، ‫اﻟﺘﺘﺒﻴﻠﻪ‬ ٣ ‫اﻟﺠﺒﻦ و ﺗﻮﺿﻊ ﻓﻲ اﻟﺜﻼﺟﺔ ﻟﻤﺪة‬ ‫ﻳﺴﺨﻦ اﻟﺰﻳﺖ ﻓﻲ ﻣﻘﻼه وﻳﻘﻠﻰ‬، ‫ﺳﺎﻋﺎت‬ ‫اﻟﺒﺎﻧﻴﺮ ﺣﺘﻰ ﻳﻨﻀﺞ ) ﻳﻤﻜﻦ ﺷﻮﻳﻪ أﻳﻀﺎ‬ ( ‫ﻟﻠﺤﺼﻮل ﻋﻠﻰ ﻧﺘﺎﺋﺞ ﺻﺤﻴﺔ أﻓﻀﻞ‬ . ‫ﻳﻘﺪم ﻓﻲ ﻃﺒﻖ ﻣﻊ ﺻﻠﺼﺔ اﻟﻜﺎﺗﺸﺐ‬

Paneer Tikka Serves: 6

1 large block of paneer (cottage cheese), about ½ kg 1/2 cup plain yogurt 1 tsp garlic paste 1 tsp ginger paste 2 tsp tandoori masala 1 tsp cumin powder 2 tsp chaat masala Salt to taste Red chilli powder to taste

Cut paneer into half inch thick cubes. Mix all ingredients for marinade and keep aside. Brush the marinade to the paneer and refrigerate it for three hours. Heat oil in a kadhai (or pan) and fry marinated paneer till fully done. (For a healthier alternative, grill the paneer pieces.) In a plate arrange paneer and garnish with vegetable slices. Serve the paneer tikka hot with green chutney or ketchup.

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1:22:50 PM

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Chana Dal Serves: 2 to 3

1½ cups of split yellow lentils (washed & drained) 5 cups of water ½ tsp turmeric powder 2 slices fresh ginger ¾ tsp salt ¼ tsp garam masala 3 tbsp clarified butter (ghee) or cooking oil ½ tsp cumin seeds 2 cloves garlic, chopped 4 whole red chillies Combine lentils in a heavy pot with five cups of water. Bring to a boil and remove any surface scum. Add the turmeric powder and ginger.

Cover, turn heat to low, and simmer gently for 1½ hours or until the lentils are tender. Stir every five minutes or so during the last half hour of cooking to prevent it from sticking to the bottom of pan. Remove ginger slices. Add salt and garam masala and stir to mix. Heat the oil or clarified butter in a small frying pan over medium heat. When it is hot, add the cumin seeds and garlic. Stir and fry until the garlic pieces are lightly brown. Add the red chillies. Immediately lift the pan off the heat and pour the entire content (oil and spices) into the pot with the lentils. Stir to mix.

‫ﺗﺸﺎﻧﺎ دال‬

‫ﻟﺸﺨﺼﻴﻦ أو ﺛﻼﺛﺔ‬

:‫اﻟﻤﻜﻮﻧﺎت‬ ‫ﺻﻔﺮ ) ﻣﻐﺴﻮل‬X‫½ ﻛﻮب ﻣﻦ اﻟﻌﺪس ا‬ ( ‫وﻣﺼﻔﻰ‬ ‫ أﻛﻮاب ﻣﺎء‬٥ ‫½ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﺑﻮدرة ﺗﻮﻣﻴﺮك‬ ‫ ﺷﺮﻳﺤﺔ زﻧﺠﺒﻴﻞ ﻃﺎزج‬٢ ‫¾ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻠﺢ‬ ‫¼ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﺎﺳﺎﻻ‬ ‫ ﻣﻼﻋﻖ ﻛﺒﻴﺮة زﺑﺪة أو زﻳﺖ ﻃﻬﻲ‬٣ ‫½ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﺣﺒﻮب اﻟﻜﻤﻮن‬ ‫ ﻓﺺ ﺛﻮم ﻣﻔﺮوم‬٢ ‫¼ ﻣﻠﻌﻘﺔ ﺷﻄﺔ‬ :‫اﻟﻄﺮﻳﻘﺔ‬ ٥ ‫ﻳﺨﻠﻂ اﻟﻌﺪس ﻓﻲ وﻋﺎء ﺛﻘﻴﻞ ﻣﻊ‬ ‫أﻛﻮاب ﻣﻦ اﻟﻤﺎء وﻳﺘﺮك ﺣﺘﻰ ﻳﻐﻠﻲ‬ ‫ ﺗﻀﺎف ﺑﻮدرة اﻟﺘﻮﻣﺮك‬،‫ﻣﻊ إزاﻟﺔ اﻟﺮﻏﻮة‬ ‫واﻟﺰﻧﺠﺒﻴﻞ وﻳﻐﻄﻰ ﺛﻢ ﺗﺨﻔﺾ اﻟﺤﺮارة‬ ‫وﻳﺘﺮك ﺣﺘﻰ ﻳﻐﻠﻲ ﻣﻊ ﺑﻌﻀﻪ ﻟﻤﺪة‬ ‫ﻧﺼﻒ ﺳﺎﻋﺔ أو ﺣﺘﻰ ﻳﻨﻀﺞ اﻟﻌﺪس‬ ‫ ﺗﺰال ﺷﺮاﺋﺢ‬، ‫ دﻗﺎﺋﻖ‬٥ ‫وﻳﺤﺮك ﻛﻞ‬ ‫اﻟﺰﻧﺠﺒﻴﻞ وﻳﻀﺎف اﻟﻤﻠﺢ واﻟﻤﺴﺎﻻ‬ ‫وﻳﺤﺮك ﺟﻴﺪا ﺛﻢ ﻳﺴﺨﻦ اﻟﺰﻳﺖ أو اﻟﺰﺑﺪ‬ ،‫ﻓﻲ ﻣﻘﻼة ﺻﻐﻴﺮة ﻋﻠﻰ ﻧﺎر ﻣﺘﻮﺳﻄﺔ‬ ‫ﺣﻴﻦ ﻳﺴﺨﻦ اﻟﻤﺰﻳﺞ ﺗﻀﺎف ﺣﺒﻮب‬ ‫اﻟﻜﻤﻮن و اﻟﺜﻮم وﺗﺤﺮك ﺣﺘﻰ ﻳﺘﺤﻮل‬ ‫اﻟﺜﻮم إﻟﻰ اﻟﻠﻮن اﻟﺒﻨﻲ وﺑﻌﺪ ذﻟﻚ‬ ‫ ﺛﻢ‬، ‫ﺣﻤﺮ ﻓﻲ اﻟﻤﻘﻼة‬X‫ﻳﻀﺎف اﻟﻔﻠﻔﻞ ا‬ ‫ﺗﺮﻓﻊ اﻟﻤﻘﻼة ﻣﻦ ﻋﻠﻰ اﻟﻨﺎر وﺗﺼﺐ‬ ‫اﻟﻤﺤﺘﻮﻳﺎت )اﻟﺰﻳﺖ واﻟﺘﻮاﺑﻞ( ﻓﻲ اﻟﻤﻘﻼة‬ ‫ﺧﺮى وﻓﻴﻬﺎ اﻟﻌﺪس ﺛﻢ ﻳﺤﺮك اﻟﺨﻠﻴﻂ‬X‫ا‬ .

28 COOKBOOK 2011

COOKBOOK 2011 29

Butter Chicken Serves: 4

125 ml natural yoghurt 1 tbsp lemon juice 1 tsp turmeric 2 tsp garam masala 1 tsp chilli powder 1 tsp ground cumin 2 tsp grated fresh ginger 2 garlic cloves, crushed 1kg boneless chicken, diced 125 gm cashews, roasted 60 gm unsalted butter 1 tbsp sunflower oil 1 onion, finely chopped 1 tsp ground cardamom 1 cinnamon stick 1 bay leaf 2 tsp paprika 425 gm can tomato puree 150 ml chicken stock 250 ml thickened cream Steamed basmati rice, to serve

Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground. Heat the butter and oil in a pan over medium heat. Add onion, cardamom, cinnamon and bay leaf and cook for two minutes until the onion starts to soften. Reduce heat to low; then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes. Garnish with cashews, chopped coriander and serve with rice.

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8/9/11

1:25:24 PM

: ‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻳﺨﻠﻂ اﻟﺰﺑﺎدي ﻣﻊ ﻋﺼﻴﺮ اﻟﻠﻴﻤﻮن‬ ‫واﻟﺘﻤﻮﻣﺮك واﻟﻤﺎﺳﺎﻻ واﻟﻔﻠﻔﻞ‬ ‫ﺣﻤﺮ واﻟﻜﻤﻮن واﻟﺰﻧﺠﺒﻴﻞ‬S‫ا‬ ‫واﻟﺜﻮم ﻓﻲ وﻋﺎء ﺛﻢ ﻳﻀﺎف‬ ‫اﻟﺪﺟﺎج وﻳﺤﺮك ﺟﻴﺪا وﻳﺤﻔﻆ ﻟﻤﺪة‬ ‫ ﺗﻮﺿﻊ ﻧﺼﻒ ﻛﻤﻴﺔ‬، ‫ﻟﻴﻠﺔ ﻛﺎﻣﻠﺔ‬ ‫اﻟﻤﻜﺴﺮات ﻓﻲ اﻟﺨﻼط وﺗﻄﺤﻦ‬ ‫ﺟﻴﺪا ﺣﺘﻰ ﺗﻨﻄﺤﻦ ﺑﺸﻜﻞ ﻛﺎﻣﻞ‬ ‫ ﺗﺴﺨﻦ اﻟﺰﺑﺪة واﻟﺰﻳﺖ ﻓﻲ ﻣﻘﻼة‬، ‫ ﻳﻀﺎف اﻟﺒﺼﻞ‬، ‫ﻋﻠﻰ ﻧﺎر ﻣﺘﻮﺳﻄﺔ‬ ‫واﻟﻜﻤﻮن و اﻟﻬﻴﻞ وورق اﻟﻐﺎر‬ ‫وﻳﻄﻬﻰ ﻟﻤﺪة دﻗﻴﻘﺘﻴﻦ إﻟﻰ‬ ‫أن ﻳﺒﺪأ اﻟﺒﺼﻞ ﻓﻲ اﻟﻨﻀﻮج ﺛﻢ‬ ‫ﺗﺨﻔﺾ اﻟﺤﺮارة وﻳﻀﺎف اﻟﺪﺟﺎج‬ ‫واﻟﻤﺎرﻳﻨﺎد واﻟﺒﺎﺑﺮﻳﻜﺎ وﻣﻌﺠﻮن‬ ‫اﻟﻄﻤﺎﻃﻢ وﺑﻮدرة اﻟﻤﺴﻜﺮات‬ ‫ دﻗﻴﻘﺔ‬١٥ ‫واﻟﻤﺮق ﺗﺘﺮك ﻟﻤﺪة‬ ‫وﻳﻀﺎف إﻟﻴﻪ اﻟﻜﺮﻳﻢ وﻳﻄﻬﻰ‬ ‫ ﺛﻢ ﺗﺰﻳﻦ‬،‫ دﻗﺎﺋﻖ أﺧﺮى‬١٠ ‫ﻟﻤﺪة‬ ‫ﺑﺎﻟﻤﻜﺴﺮات واﻟﻜﺰﺑﺮة وﺗﻘﺪم ﻣﻊ‬ . ‫رز‬S‫ا‬

‫دﺟﺎج ﺑﺎﻟﺰﺑﺪة‬ ‫رﺑﻌﺔ أﺷﺨﺎص‬S :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﻣﻠﻢ ﻣﻦ اﻟﺰﺑﺎدي اﻟﻄﺒﻴﻌﻲ‬١٢٥ ‫ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻋﺼﻴﺮ ﻟﻴﻤﻮن‬ ‫ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﺗﻮﻣﺮك‬ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﺎﺳﺎﻻ‬٢ ‫ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﺷﻄﺔ ﺣﻤﺮاء‬ ‫ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻛﻤﻮن ﻣﻄﺤﻮن‬ ‫ ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة زﻧﺠﺒﻴﻞ ﻃﺎزج‬٢ ‫ ﻓﺺ ﺛﻮم ﻣﻄﺤﻮن‬٢ ‫دﺟﺎﺟﺔ ﻋﺪﻳﻤﺔ اﻟﻌﻈﻢ‬ ‫ ﺟﺮام ﻣﻜﺴﺮات ﻣﺤﻤﺼﺔ‬١٢ ‫ ﺟﺮام زﺑﺪة ﻏﻴﺮ ﻣﻤﻠﺤﺔ‬٦٠ ‫ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة زﻳﺖ دوار اﻟﺸﻤﺲ‬ ‫ﺑﺼﻠﺔ ﻣﻔﺮوﻣﺔ‬ ‫ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻫﻴﻞ‬ ‫ورﻗﺔ إﻛﻠﻴﻞ‬ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﺑﺎﺑﺮﻳﻜﺎ‬٢ ‫ ﺟﺮام‬٤٢٥ ‫ﻋﻠﺒﺔ ﻣﻌﺠﻮن اﻟﻄﻤﺎﻃﻢ‬ ‫ ﻣﻠﻢ ﻣﺮﻗﺔ دﺟﺎج‬١٥٠ ‫ ﻣﻠﻢ ﻛﺮﻳﻢ ﺳﻴﻚ‬٢٥٠ ‫أرز ﺑﺴﻤﺘﻲ ﻟﻠﺘﻘﺪﻳﻢ‬

COOKBOOK 2011 31

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Lamb Rogan Josh Serves: 2 to 3

Heat oil in a heavy-based pan and add cinnamon sticks, bay leaves and cardamoms. When they begin to sizzle add the garlic and onions followed by butter and fry until onions are nicely caramelised. About 10 minutes. Next, add turmeric, chilli powder, cumin and coriander and mix for about 30 seconds. Stir in the tomato puree and mix. Add the lamb and fry for five to seven minutes until it changes colour or becomes opaque. Pour in 400ml of boiled water, cover and simmer on low heat for 40 minutes or until the meat is tender.

3 tbsp vegetable oil 2 cinnamon sticks 2 bay leaves A few pieces green cardamom 2 cloves garlic, finely chopped 2 onions, finely chopped 1 tbsp butter 1/4 tsp turmeric 1/4 tsp chilli powder 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp tomato purĂŠe 250 gm stewing lamb, diced 1/4 tsp salt 1 pinch garam masala 1 tsp lemon juice

Remove the lid and add salt and garam masala. Stir in the lemon juice. If you want to make the sauce thicker, cook the curry further. Or remove from heat. Just before serving garnish with chopped coriander leaves.

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COOKBOOK 2011 33

Kulfi Serves: 4

2 ½ cups milk ½ cup condensed milk ¼ cup milk powder ½ tsp cardamom powder Handful chopped pistachios (if desired) Combine the first three ingredients together and bring to a boil. Add the cardamom powder and simmer for 10 minutes or till the mixture thickens. If you like pistachios, add them at this stage. Cool completely. Pour into four moulds (or a single mould) and freeze overnight till firm. Sprinkle some pistachios (if desired) just before serving.

‫ﻛﻮﻟﻔﻲ‬ ‫وﺟﺒﺔ ^رﺑﻌﺔ أﺷﺨﺎص‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ و ½ ﻛﻮب ﻟﺒﻦ‬٢ ‫½ ﻛﻮب ﻟﺒﻦ ﻣﺮﻛﺰ‬ ‫¼ ﻛﻮب ﺣﻠﻴﺐ‬ ‫ ﻣﻠﻌﻘﺔ ﻫﻴﻞ ﻣﻄﺤﻮن‬٢ ( ‫ﺣﻘﻨﺔ ﻣﻦ اﻟﻔﺴﺘﻖ ) ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ :‫اﻟﻄﺮﻳﻘﺔ‬ ‫ وﺗﺘﺮك‬b‫ﺗﺨﻠﻂ أول ﺛﻼﺛﺔ ﻣﻜﻮﻧﺎت ﻣﻌ‬ ‫ﺣﺘﻰ ﺗﻐﻠﻲ ﺗﻀﺎف ﺑﻮدرة اﻟﻬﻴﻞ وﺗﺘﺮك‬ ‫ دﻗﺎﺋﻖ أو ﺣﺘﻰ ﻳﺼﺒﺢ‬١٠ ‫ﻋﻠﻰ اﻟﻨﺎر ﻟﻤﺪة‬ ‫ ﻳﻀﺎف اﻟﻔﺴﺘﻖ ﻓﻲ‬. ‫ﻗﻮاﻣﻪ ﺳﻤﻴﻜﺎ‬ ‫ﺣﺎﻟﺔ رﻏﺒﺘﻢ ﻓﻲ ذﻟﻚ ﻳﺒﺮد و ﻳﺼﺐ‬ ‫ ﻳﺠﻤﺪ ﻟﻤﺪة ﻟﻴﻠﺔ ﺣﺘﻰ‬، ‫ ﻗﻮاﻟﺐ‬٤ ‫ﻓﻲ‬ ‫ﻳﺘﻤﺎﺳﻚ و ﻳﺮش ﻋﻠﻴﻪ اﻟﻔﺴﺘﻖ ﻗﺒﻞ‬ ٫‫اﻟﺘﻘﺪﻳﻢ ﻣﺒﺎﺷﺮة‬

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IRAN Iranian cuisine is distinctly influenced by its rich traditions and culture. With each province, the dishes vary and exhibit styles distinct to specific regions and as a result the cuisine of Iran as a whole is extremely diverse. Chelo Kebab (rice with roasted meat); Khoresht (a stew often served with rice); Kofta (meatballs); Polo (white rice accompanied by meat and/or vegetables); Babaganoush (eggplant dip); Baklava (sweet pastry); and Dolma (stuffed grape leaves) are just a few of the popular dishes. Persian cuisine also has a variety of salads, pastries and drinks specific to different regions of the country. Fresh fruits and herbs are frequently used and typical main dishes are combinations of rice with meat, lamb, chicken, or fish and some onions, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic flavourings such as saffron, dried lime, cinnamon and parsley are mixed delicately. Popular drinks that are loved by the people are Doogh, Sharbat and Khak Sheer. Dishes are classified as either ‘hot’ or ‘cold’, depending on the food’s heating or cooling effect on the individual. Hot foods include meats, sweets, and eggplant. Yogurt, cucumbers, and fish classify as cold. Iranians try to serve a balance of the two. After dinner, chây (tea) commonly accompanies fresh fruit for dessert, although more elaborate meals or special occasions will include pastries such as baklava or halva. This section has five traditional Iranian dishes that are easy to make and will also be a welcome change for you and your family. And trust us, once you’ve tried these, you’ll be coming back for more!

‫إﻳﺮان ﻋﺎﻟﻢ ﻻ ﻣﺘﻨﺎﻫﻲ‬ ‫ﻣﻦ اﻟﺨﻴﺎرات‬ A SLICE OF TRADITION ‫اﻳﺮان‬ ‫ﻳﺮاﻧﻲ ﺗﺴﺘﻜﺸﻒ واﺣﺪة‬f‫ﻓﻲ اﻟﻤﻄﺒﺦ ا‬ ‫ ﺑﻴﻦ أﻛﻮام‬، ‫ﻣﻦ أﺳﺎﻃﻴﺮ ﺑﻼد ﻓﺎرس‬ ‫ و ﺑﻴﻦ ﻧﻜﻬﺔ‬، ‫اﻟﺤﺒﻮب و اﻟﻤﻜﺴﺮات‬ ‫ ﺗﺠﺪ ﻣﺎﺋﺪة زاﺧﺮة‬، ‫اﻟﺰﻋﻔﺮان و اﻟﻘﺮﻓﺔ‬ ‫ﺑﺎﻟﻤﻜﻮﻧﺎت اﻟﻐﺬاﺋﻴﺔ و ا^ﻟﻮان اﻟﺰاﻫﻴﺔ‬ ‫و اﻟﻨﻜﻬﺔ اﻟﺸﻬﻴﺔ ’ إﻧﻬﺎ ﻣﺎﺋﺪة ﻃﻮﻳﻠﺔ‬ ‫و ﻟﻬﺎ ﺗﺎرﻳﺦ ﻛﺒﻴﺮ ﻳﻮازي ﻋﻈﻤﺔ اﻟﺘﺎرﻳﺦ‬ . ‫اﻟﻔﺎرﺳﻲ‬ ‫ﻛﺎﻟﺘﺎرﻳﺦ اﻟﻄﻮﻳﻞ ﻟﻬﺬه اﻟﺒﻼد ﺗﺠﺪ ﻣﺎﺋﺪة‬ ‫زاﺧﺮة ﺑﺎﻟﻤﻜﻮﻧﺎت وﺗﺠﺪ وﺻﻔﺎت ﻗﺎﺋﻤﺔ‬ ‫ﻣﺒﻨﻴﺔ ﻋﻠﻰ أﺳﺲ و ﻗﻮاﻋﺪ ﺗﺠﻌﻠﻬﺎ‬ ‫ ﻳﺘﻤﻴﺰ اﻟﻤﻄﺒﺦ‬، ‫ﻓﺮﻳﺪة ﻣﻦ ﻧﻮﻋﻬﺎ‬ ، ‫ﻳﺮاﻧﻲ ﺑﺜﻼث ﻣﺒﺎدئ ﻓﻲ اﻟﻄﺒﺦ‬f‫ا‬ ‫اﻟﻤﺒﺪأ ا^ول ﻓﻲ أﺳﻠﻮب اﻟﻄﺒﺦ‬ ‫اﻟﻔﺎرﺳﻲ ﻫﻮ ﻋﺪم وﺿﻊ اﻟﺜﻘﺔ اﻟﻜﺎﻣﻠﺔ‬ ‫ أي ﻣﺒﺪأ ) اﻟﺤﻠﻮ ـ‬، ‫ﻓﻲ ﻣﻜﻮﻧﺎت واﺣﺪة‬ ‫ﻣﺮ ( ﺣﻴﺚ ﻳﺠﺐ أن ﻳﻜﻮن اﻟﻤﺬاق ا^ول‬ . ‫ﺧﺮ‬t‫ﻣﺘﻌﺎدل ﻣﻊ ا‬ ‫أﻣﺎ اﻟﻤﺒﺪأ اﻟﺜﺎﻧﻲ ﺟﻤﻴﻊ ا^ﺷﻴﺎء اﻟﺼﺎﻟﺤﺔ‬ ‫ ﻓﻠﻴﺲ‬،‫ﻛﻞ ﻳﻤﻜﻦ أن ﺗﻜﻮن ﻃﻌﺎﻣﺎ‬u‫ﻟ‬ ‫اﻟﻌﻨﺐ ﻓﻘﻂ ﻳﻤﻜﻦ أﻛﻠﻪ ﺑﻞ ورق اﻟﻌﻨﺐ‬ ‫ وﻫﺬا ﻳﻘﻮدﻧﺎ إﻟﻰ‬، ‫ﻛﻞ‬u‫ ﺻﺎﻟﺢ ﻟ‬b‫أﻳﻀ‬ . ‫ﺳﻠﺴﻠﺔ ﻣﺘﻨﻮﻋﺔ ﻣﻦ اﻟﻨﻤﺎذج‬ ‫واﻟﻤﺒﺪأ اﻟﺜﺎﻟﺚ ﻓﻬﻮ أن اﻟﻔﻮاﻛﻪ واﻟﺠﻮز‬ ‫ﺧﺮ‬t ‫واﻟﻤﻜﺴﺮات ﻻ ﻳﺠﺐ ﺗﺄﺟﻴﻠﻬﺎ‬ ‫ وﻻ ﻳﻮﺟﺪ أي أﺳﻠﻮب ﻃﺒﺦ آﺧﺮ‬، ‫اﻟﻮﺟﺒﺔ‬ ‫ ﻋﻠﻰ‬b‫ ﻣﻦ أن ﻳﻜﻮن ﻣﺤﺘﻮﻳ‬b‫أﻛﺜﺮ ﻧﺠﺎﺣ‬ ‫اﻟﻔﻮاﻛﻪ و اﻟﺠﻮز ﻣﻤﺰوﺟﺔ ﻓﻲ اﻟﻤﺼﺪر‬ . ‫اﻟﺮﺋﻴﺴﻲ ﻟﻠﻮﺟﺒﺔ‬ ‫ﻳﺮاﻧﻲ ﻧﻘﺪﻣﻬﺎ‬f‫وﺻﻔﺎت ﻣﻦ اﻟﻤﻄﺒﺦ ا‬ . ‫ﻟﻜﻢ‬

COOKBOOK 2011 37

‫ﺷﻮرﺑﺔ‬ “‫اﻟﺒﻘﻮﻟﻴﺎت ”اﻻش‬ ‫ﻟﺨﻤﺴﺔ أﺷﺨﺎص‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﺟﺮام ﺑﻘﺪوﻧﺲ‬١٠٠ ‫ ﺟﺮام ﺳﺒﺎﻧﺦ‬١٠٠ ‫ ﺟﺮام ﻛﺰﺑﺮة‬١٠٠ ‫ ﺟﺮام ﻛﺮاث‬١٠٠ ‫ ﺟﺮام ﺷﻌﻴﺮﻳﺔ‬٧٥‫ ﺟﺮام ﻋﺪس‬٣٠‫ ﺟﺮام ﺣﻤﺺ‬٣٠‫ ﺟﺮام ﻓﺎﺻﻮﻟﻴﺎ ﺣﻤﺮاء‬٣٠‫½ ﻛﻮب ﻟﺒﻦ ﻛﺸﻚ‬ ‫ﻣﻬﺮوس اﻟﺜﻮم و اﻟﺒﺼﻞ و اﻟﻨﻌﻨﺎع‬‫ﻣﻠﻌﻘﺘﻴﻦ ﻃﻌﺎم‬ ‫½ ﻛﻮب زﻳﺖ‬-

Legume Soup Serves: 5

100 gm parsley 100 gm spinach 100 gm coriander leaves 100 gm leek 75 gm oats 20 gm lentils 30 gm chickpeas 30 gm kidney beans ½ cup yoghurt 2 tbsp garlic-onion and mint paste ½ cup oil Chop garlic, onion and mint finely. Pour oil into a pan and sauté well. Soak oats in water for two hours. Cook all legumes (lentils, chickpeas and kidney beans) until soft. Add vermicelli and chopped vegetables. Blend coarsely in a blender. Cook on low flame until well done. Garnish with garlic-onion and mint paste. Serve hot with bread.

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:‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﺗﻨﻘﻊ اﻟﺸﻌﻴﺮﻳﺔ ﻓﻲ اﻟﻤﺎء ﻟﻤﺪة‬ ‫ ﺗﻄﺒﺦ اﻟﺒﻘﻮﻟﻴﺎت ﺣﺘﻰ‬، ‫ﺳﺎﻋﺘﻴﻦ‬ ‫ﺗﻨﻀﺞ ﺛﻢ ﺗﻀﺎف إﻟﻴﻬﺎ اﻟﺸﻌﻴﺮﻳﺔ‬ ‫واﻟﺨﻀﺮوات وﺗﻮﺿﻊ ﻋﻠﻰ ﻧﺎر ﻫﺎدﺋﺔ‬ ‫ ﺛﻢ‬،b‫ﻟﻤﺪة ﺳﺎﻋﺘﻴﻦ ﺣﺘﻰ ﺗﻨﻀﺞ ﺗﻤﺎﻣ‬ ‫ ﺑﻌﺪ ذﻟﻚ ﺗﻮﺿﻊ‬،‫ﻳﻀﺎف ﻟﺒﻦ اﻟﻜﺸﻚ‬ ‫اﻟﺸﻮرﺑﺔ ﻓﻲ اﻟﺨﻼط اﻟﻜﻬﺮﺑﺎﺋﻲ ﺣﺘﻰ‬ ً ‫ ﺳﺎﺋ‬b‫ﺗﺼﺒﺢ ﻣﺰﻳﺠ‬ }‫ وأﺧﻴﺮ‬،b‫ﻼ ﻣﺘﺠﺎﻧﺴ‬ ‫ﻳﻀﺎف إﻟﻴﻬﺎ ﻣﻬﺮوس اﻟﺒﺼﻞ واﻟﺜﻮم‬ . ‫و اﻟﻨﻌﻨﺎع‬

COOKBOOK 2011 39

“‫”ﻫﺮﻳﺲ‬ ‫ﻟﺨﻤﺴﺔ أﺷﺨﺎص‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ﺟﺮام ﺣﺐ ﻫﺮﻳﺲ‬٥٠٠ ‫ﻛﻴﻠﻮ واﺣﺪ ﻟﺤﻢ‬ ‫ﻣﻠﺢ ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ ‫ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻗﺮﻓﺔ‬ ‫¼ ﻛﻮب ﺳﻤﻦ‬ :‫اﻟﻄﺮﻳﻘﺔ‬ ‫ ﺳﺎﻋﺎت‬٦ ‫ﻳﻨﻘﻊ ﺣﺐ اﻟﻬﺮﻳﺲ ^ﻛﺜﺮ ﻣﻦ‬ ‫ و ﻳﻀﺎف إﻟﻴﻪ‬،‫ﺛﻢ ﻳﻄﺒﺦ ﻋﻠﻰ اﻟﻨﺎر‬ ‫اﻟﻠﺤﻢ واﻟﻤﻠﺢ و ﻳﺘﺮك ﻋﻠﻰ اﻟﻨﺎر ﺣﺘﻰ‬ ‫ﺗﻨﻀﺞ ﻛﻞ اﻟﻤﻜﻮﻧﺎت ﺑﻌﺪ ذﻟﻚ ﺗﻀﺮب‬ ‫ﻛﻞ اﻟﻤﻜﻮﻧﺎت ﺑﻌﺼﺎ ﻏﻠﻴﻈﺔ ﺣﺘﻰ‬ ‫ ﻳﻮﺿﻊ‬،‫ﺗﺼﺒﺢ ﻣﺘﺠﺎﻧﺴﺔ و ﺷﺒﻪ ﺳﺎﺋﻠﺔ‬ ‫اﻟﻬﺮﻳﺲ ﻓﻲ ﺻﺤﻦ و ﻳﻀﺎف إﻟﻴﻪ‬ .‫اﻟﺴﻤﻦ واﻟﻘﺮﻓﺔ ﻟﻠﺘﺰﻳﻴﻦ‬

Harees Serves: 5

500 gm whole wheat 1kg boneless meat, chopped (chicken, beef or mutton) 1tsp cinnamon powder ¼ cup vegetable fat or animal fat Salt to taste Soak wheat in water for more than six hours. Cook with wheat just about covered with water. Add meat, salt and cook on flame until soft. Keep on stirring till the mixture attains a smooth, liquid form. Pour harees on plate. Drizzle vegetable fat over it and sprinkle with cinnamon powder. Serve hot.

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COOKBOOK 2011 41

‫زر ﺑﺎﻟﻤﻜﺴﺮات‬ ‫ﻟﺨﻤﺴﺔ أﺷﺨﺎص‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ دﺟﺎﺟﺔ‬٢/١ ‫ ﻛﻴﻠﻮ ﻟﺤﻢ‬٢/١ ‫ ﺟﺮام ﺣﺐ اﻟﺮﻣﺎن‬٥٠ ‫ ﺟﺮام ﻟﻮز‬٥٠ ‫ ﻓﺴﺘﻖ‬٥٠ ‫ ﺟﺮام ﺑﺎزﻻء‬١٠٠ ‫ ﺟﺮام زﻋﻔﺮان‬٢٠ ‫ ﺟﺮام رز‬٥٠٠ ‫ﻣﻠﺢ ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬

Nasaar Polo Serves: 5

½ of a chicken ½ kg meat (beef, mutton or lamb) 50 gm pomegranate seeds 50 gm almonds (peeled and chopped) 50 gm pistachios (peeled and chopped) 100 gm green peas (boiled) 20 gm saffron 500 gm rice Salt to taste Oil for frying

Boil rice in water adding little salt and saffron strands. Strain when done making sure that the grains are separate. Heat oil and lightly fry the chicken. Remove and grill in oven until done. Cook meat in flat-bottomed vessels. When it is half-done, remove and then grill till well-done. For serving, on a plate, arrange rice, cover party with chopped nuts and peas in layers. Place the meat on both sides and garnish with pomegranate seeds.

:‫اﻟﻄﺮﻳﻘﺔ‬ ‫رز ﻓﻲ اﻟﻤﺎء ﺛﻢ ﻳﺴﺨﻦ اﻟﻤﺎء و‬7‫ﻳﻨﻘﻊ ا‬ ‫ وﻳﺘﺮك ﺣﺘﻰ ﻳﻐﻠﻲ‬،‫ﻳﻀﺎف إﻟﻴﻪ اﻟﻤﻠﺢ‬ ‫رز ﺣﺘﻰ ﻳﻨﻀﺞ و ﻳﺼﻔﻰ‬7‫ﺛﻢ ﻳﻀﺎف ا‬ ‫ وﻣﻦ ﺛﻢ ﻳﻀﺎف إﻟﻴﻪ اﻟﺰﻋﻔﺮان‬،‫ﻣﻦ اﻟﻤﺎء‬ ‫ﻳﺴﺨﻦ اﻟﺰﻳﺖ وﻳﻘﻠﻰ اﻟﺪﺟﺎج وﻗﺒﻞ‬. ‫أن ﻳﻨﻀﺞ ﻳﺘﻢ إﺧﺮاﺟﻪ ﻣﻦ اﻟﺰﻳﺖ ﺛﻢ‬ ‫ﻳﻮﺿﻊ ﻓﻲ اﻟﻔﺮن ﻟﻴﻨﻀﺞ ﺑﺎﻟﻜﺎﻣﻞ‬ ‫ﻳﻄﺒﺦ اﻟﻠﺤﻢ ﻓﻲ وﻋﺎء ﺧﺎص ﺑﻪ وﻗﺒﻞ‬. ‫أن ﻳﻨﻀﺞ ﻳﻮﺿﻊ ﻓﻲ اﻟﻔﺮن ﺣﺘﻰ ﻳﻨﻀﺞ‬ ‫رز ﻓﻲ ﻃﺒﻖ‬7‫ ﺑﻌﺪ ذﻟﻚ ﻳﻮﺿﻊ ا‬.S‫ﺗﻤﺎﻣ‬ ،‫اﻟﺘﻘﺪﻳﻢ ﻣﻊ ﺗﺰﻳﻴﻨﻪ ﺑﺎﻟﻤﻜﺴﺮات‬ .‫ ﻣﻊ اﻟﺪﺟﺎج واﻟﻠﺤﻢ‬S‫وﻳﻘﺪم ﺳﺎﺧﻨ‬

COOKBOOK 2011 43

Fereni Serves: 4

1 cup milk 100 gm rice powder ½ cup rose water ½ cup sugar Heat milk in a pan. Before it comes to boil, remove from flame. Add sugar, rose water, rice flour and stir continuously to avoid lumps. Stir regularly over medium heat until it comes to slow boil and thickens. Decorate with chopped nuts and saffron strands. Serve chilled.

‫ﺣﻠﻮ ا رز‬ “‫”ﻓﺮﻧﻲ‬ ‫^رﺑﻌﺔ أﺷﺨﺎص‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ﻛﻮب ﺣﻠﻴﺐ‬ ‫ ﺟﺮام أرز ﻣﻄﺤﻮن‬١٠٠ ‫½ ﻛﻮب ﻣﺎء ورد‬ ‫½ ﻛﻮب ﺳﻜﺮ‬ :‫اﻟﻄﺮﻳﻘﺔ‬ ً ‫ﻳﺴﺨﻦ اﻟﺤﻠﻴﺐ ﻗﻠﻴ‬ ‫ﻼ ﻓﻲ إﻧﺎء‬ ‫ وﺑﻌﻴﺪ} ﻋﻦ اﻟﻨﺎر ﻳﻀﺎف‬،‫اﻟﻄﻬﻲ‬ ‫إﻟﻴﻪ اﻟﺴﻜﺮ و ﻣﺎء اﻟﻮرد وﻃﺤﻴﻦ‬ ‫ا^رز وﺗﺨﻠﻂ ﺟﻤﻴﻊ اﻟﻤﻜﻮﻧﺎت ﻣﻊ‬ ‫ ﺛﻢ‬،‫اﻻﺳﺘﻤﺮار ﺑﺎﻟﺨﻔﻖ ﺣﺘﻰ ﺗﺘﺠﺎﻧﺲ‬ ‫ﺗﺘﺮك ﻋﻠﻰ اﻟﻨﺎر ﺣﺘﻰ ﻳﺼﺒﺢ اﻟﺨﻠﻴﻂ‬ ‫ وﻳﺴﻜﺐ‬،‫ ﺑﻌﺾ اﻟﺸﻲء‬b‫ﻏﻠﻴﻈ‬ ،‫وﻫﻮ ﺳﺎﺧﻦ ﻓﻲ ﺻﺤﻮن ﺻﻐﻴﺮة‬ ،‫وﺗﺰﻳﻦ ﺑﺎﻟﺰﻋﻔﺮان و اﻟﻤﻜﺴﺮات‬ .‫وﺗﻘﺪم ﺑﺎردة‬

44 COOKBOOK 2011

COOKBOOK 2011 45

‫ﻛﻮﻛﺘﻴﻞ‬ ‫اﻟﻄﺒﻘﺎت اﻟﺜﻼث‬ ‫ﻟﺸﺨﺺ واﺣﺪ‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ﺣﺒﺔ ﻣﺘﻮﺳﻄﺔ ﻣﺎﻧﺠﻮ‬ ‫ ﺣﺒﺎت ﻛﺒﻴﺮة ﻓﺮاوﻟﺔ‬٣ ‫ﺣﺒﺔ واﺣﺪة ﻣﻮز‬ ‫رﺑﻊ ﻛﻮب ﺣﻠﻴﺐ‬ :‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻳﻌﺼﺮ ﻛﻞ ﻣﻦ اﻟﻤﺎﻧﺠﻮ و اﻟﻔﺮاوﻟﺔ ﻋﻠﻰ‬ ‫ﺣﺪى وﻳﺨﻠﻂ اﻟﻤﻮز واﻟﺤﻠﻴﺐ وﻳﺴﻜﺐ‬ ‫ﻓﻲ ﻛﺄس ﺣﺘﻰ اﻟﺜﻠﺚ ﺛﻢ ﻳﻀﺎف ﻋﺼﻴﺮ‬ ‫اﻟﻤﺎﻧﺠﻮ و ﻓﻮﻗﻪ ﻋﺼﻴﺮ اﻟﻔﺮاوﻟﺔ ﻣﻊ‬ ،‫اﻟﺤﺮص ﻋﻠﻰ ﻋﺪم ﺗﺠﺎﻧﺲ اﻟﻌﺼﺎﺋﺮ‬ . ‫وﻳﻘﺪم ﺑﺎردا‬ ‫ ﻣﻄﻌﻢ‬: ‫اﻟﻮﺻﻔﺎت ﻣﻦ ﺗﻘﺪﻳﻢ‬ ‫اﻟﺒﻴﺖ ا ﻳﺮاﻧﻲ‬

Triple Magic Serves: 1

1 medium sized mango 3 strawberries 1 banana ¼ cup milk Blend mango and strawberries separately. Blend the milk and banana. In a tall glass, first pour the mango juice, followed by the banana milk and top it off with the strawberry juice. Serve chilled. Recipes from Irani House Restaurant

46 COOKBOOK 2011

COOKBOOK 2011 47

10 SIMPLY PRAWNS Grilled Prawn + Biryani Rice + Yoghurt + Salad + Fruit or Sweet + Soft Drink

12 MANDI SPECIAL Laham salona + Biryani Rice + Curd + Salad + Fruit or Sweet + Soft Drink

15 GRILLED COMBO

Mix Grill (Chicken & Mutton) + French Fries + Kubus + Humus + Sweet or Fruit + Soft Drink

1.8ial 00

2.8ial 00

17 CHICKEN MEAL

13 SURPRISE MEAL!

Grilled Chicken + Biryani Rice + Curd Salad + Fruit or Sweet + Soft Drink

Sauted Grilled Chicken + Buttered Vegetables + Kubus + Humus + Sweet or Fruit + Soft Drinks

2.9ial 00

HOME DELIVERY

99224718

2.8ial 00

2.9ial 00

3.9ial 00

11 SEA FOOD COMBO Fried Prawns + Sweet and Sour Fish + Sea Food Fried Rice + Salad + Fruit or Sweet + Soft Drink

3.5ial 00

2.5ial 00

14 FOR FISHETARIANS

18 SHISH TAWWOK

Sliced King Fish + Biryani Rice + Curd + Salad + Fruit or Sweet + Soft Drink

Shish Tawook + Humus + Kubus + French Fries + Sweet or Fruit + Soft Drink

34 mouthwatering Combo Meal options that are sure to keep you coming back for more and more !

1.9ial 90

2.2ial 90

25 STANDARD INDIAN (VEGETARIAN)

30 PREMIUM INDIAN (VEGETARIAN)

33 PREMIUM INDIAN (NON VEGETARIAN)

Kadhai Paneer + Aloo Gobhi + Vegetable Pulao + Salad + Chapathi + Soft Drink or Water

Kadhai Paneer + Aloo Gobhi + Vegetable Pulao + Salad + Roomali Roti + Raita + Shahi Tukda + Soft Drink or Water

Butter Chicken + Aloo Gobhi + Vegetable Pulao + Salad + Roomali Roti + Raita + Shahi Tukda + Soft Drink or Water

2.1ial 90

27 DIET PACK

31 PREMIUM CHINESE (VEGETARIAN)

Sprout Beans + Grilled Fish + Sautéed Vegetables + Plain Rice + Garlic Naan + Fruit Salad

Crackling spinach + Vegetable Manchurian Gravy + Vegetable Fried Rice + Vegetable Fried Noodles + Khimchi Salad + Fruit Salad

1.9ial 90

29 STANDARD CHINESE (VEGETARIAN)

Crispy Fried Vegetables + Vegetable Manchurian Gravy + Vegetable Fried Rice + Khimchi Salad + Soft Drink or Water

2.2ial 90

...... and More

34 PREMIUM CHINESE (NON VEGETARIAN)

Dragon Chicken + Classic Chilly Àsh + Vegetable Fried Rice + Chicken Noodles + Khimchi Salad + Fruit Salad + Soft Drink or Water

ORDER 10 COMBO MEALS AND GET 2 COMBO MEALS

â&#x20AC;Ťďť§ďť&#x153;ďťŹďş&#x201D; Ř§ďť&#x;ďş&#x2019;ďş¤ďşŽ Ů&#x2C6;â&#x20AC;Ź â&#x20AC;ŤŘ§ďť&#x;ďş¸ďť¤ďş˛ Ů&#x2C6; Ř§ ďť&#x;ďťŽŘ§Ů&#x2020;â&#x20AC;Ź DELICIOUS HUES

MEXICO Whatâ&#x20AC;&#x2122;s it about Mexican food that entices your taste buds? Crunchy, crisp tortillas, fiery jalapeĂąos, lip-smacking guacamole or the soft to the touch enchiladas? Well, one can sing paeans about Mexican food and still never run out of tunes. Got the picture? Mexican food does that to you, right down to the last chili! Mexican cuisine is exciting, colourful and diverse. The staples are generally corn and beans. Corn is used to make masa, the dough for tamales, tortillas and gorditas. Herbs also add unique flavour to each dish. Mexicoâ&#x20AC;&#x2122;s six regions differ greatly in their cuisines. In the YucatĂĄn, for example, a unique, natural sweetness (instead of spiciness) exists in the widely used local produce along with significant use of achiote seasoning. In contrast, the Oaxacan region is known for its savoury tamales, celebratory moles, and simple tlayudas, while the mountainous regions of the West Jalisco, are known for goat birria (goat in a spicy tomato-based sauce). Central Mexicoâ&#x20AC;&#x2122;s cuisine is largely influenced by the rest of the country, but has truly unique and tasty dishes. Southeastern Mexico is known for its spicy vegetable and chicken-based dishes. Whatâ&#x20AC;&#x2122;s Mexican cuisine without some lipsmacking chocolate? Itâ&#x20AC;&#x2122;s used in a wide variety of foods, from savoury dishes such as mole to Mexican style hot chocolate and champurrados. Itâ&#x20AC;&#x2122;s time to succumb, to some interesting Mexican temptations!

â&#x20AC;ŤŘ§ďť&#x;ďť¤ďť&#x153;ďş´ďť´ďť&#x161;â&#x20AC;Ź â&#x20AC;Ť Ř§ďť&#x;ďş°ďťŤďťŽŘą Ů&#x2C6; Ř§ďť&#x;ďş&#x2DC;ďťŽŘ§ďş&#x2018;ďť&#x17E; Ů&#x2C6;â&#x20AC;ŹŘ&#x152; â&#x20AC;ŤŘ§ďť&#x;ďş&#x2019;ďş¤ďşŽ Ř§ďť&#x;ďş¸ďť¤ďş˛ Ř§ ďť&#x;ďťŽŘ§Ů&#x2020;â&#x20AC;Ź â&#x20AC;ŤŘ§ďť&#x;ďť?ďť¨ďş&#x17D;ŘĄ ŘŁďť§ďťŹďş&#x17D; ŘąŮ&#x2C6;Ř§ďş&#x2039;ďť&#x160; Ř§ďť&#x;ďť¤ďť&#x153;ďş´ďť´ďť&#x161; Ř§ďť&#x;ďşŞŮ&#x2C6;ďť&#x;ďş&#x201D; Ř§ďť&#x;ďť?ďť¨ďť´ďş&#x201D;â&#x20AC;Ź â&#x20AC;Ť ŘŁďť§ďťŹďş&#x17D;â&#x20AC;ŹŘ&#x152; â&#x20AC;Ťďş&#x2018;ďş&#x17D;ďť&#x;ďť¤ďş°ďťłďş&#x17E; Ů&#x2C6; ďť&#x203A;ďť&#x17E; ďťŁďş&#x17D; ďťŤďťŽ ďťŁďş&#x2DC;ďť¨ďş&#x17D;ďť&#x2014;ďşžâ&#x20AC;Ź +â&#x20AC;Ť Ů&#x2C6;ďşŁďşŞďťłďş&#x153;â&#x20AC;ŹŘ&#x152; â&#x20AC;ŤŘ§ďť&#x;ďť¤ďť&#x153;ďş´ďť´ďť&#x161; ďş&#x2018;ďť ďşŞ Ř§ďť&#x;ďť¤ďş&#x17D;ďťłďş&#x17D; Ů&#x2C6; Ř§ďťťŘ˛ŘŻŮ&#x192;â&#x20AC;Ź â&#x20AC;ŤŘŁďť§ďťŹďş&#x17D; ďťŁďťŽďť&#x192;ďťŚ ďťŁďť´ďť&#x153;ďş´ďť´ďť&#x153;ďťŽŘ§ ďşłďť´ďş&#x2DC;ďť˛ Ů&#x2C6;ďş&#x;ďť¨ďť´ďť&#x201D;ďşŽâ&#x20AC;Ź â&#x20AC;Ť ŘĽďť§ďťŹďş&#x17D; ďťŁďťŽďť&#x192;ďťŚ Ř§ďť&#x;ďş¤ďť´ďş&#x17D;ŘŠ Ř§ďť&#x;ďş ďşŞďťłďşŞŘŠ ďş&#x2018;ďť&#x153;ďť&#x17E;â&#x20AC;ŹŘ&#x152;â&#x20AC;Ťďť&#x;ďťŽďş&#x2018;ďť´ďş°â&#x20AC;Ź â&#x20AC;ŤŘŁďť&#x;ďťŽŘ§ďť§ďťŹďş&#x17D; Ů&#x2C6; Ř˛ďťŤďş&#x17D;ďş&#x2039;ďťŹďş&#x17D; ďş&#x2014;ďť¤ďş&#x17D;ďťŁďş&#x17D; ďť&#x203A;ďť¤ďş&#x17D; ďťŤďťŽ Ř§ďť&#x;ďş¤ďş&#x17D;Ů&#x201E; ďťŁďť&#x160;â&#x20AC;Ź â&#x20AC;ŤďťŁďť&#x201E;ďş&#x2019;ďş¨ďťŹďş&#x17D; Ř°Ů&#x160; Ř§ ďť&#x;ďťŽŘ§Ů&#x2020; Ř§ďť&#x;ďť¤ďş¸ďť&#x152;ďş&#x201D; Ů&#x2C6; Ř§ďť&#x;ďť¤ďş¸ďşŽďť&#x2014;ďş&#x201D;â&#x20AC;Ź â&#x20AC;ŤŘ§ďş&#x2018;ďş&#x2DC;ďşŞŘ§ŘĄ ďťŁďťŚ Ů&#x2C6;ďşťďť&#x201D;ďş&#x17D;ŘŞ Ř§ďť&#x;ďť&#x201D;ďş&#x17D;ďşťďťŽďť&#x;ďť´ďş&#x17D; Ř§ďť&#x;ďş¸ďťŹďť´ďş&#x201D; ŘĽďť&#x;ďť°â&#x20AC;Ź Ů&#x2039; â&#x20AC;ŤŘ§ďť&#x;ďť¨ďş&#x17D;ďş&#x2014;ďş¸ďťŽŘ˛ Ř§ďť&#x;ďť¤ďť&#x2DC;ďşŽďťŁďşś Ů&#x2C6;ďşťďťŽďťť ŘĽďť&#x;ďť° Ř§ďť&#x;ďť&#x201D;ďş&#x17D;ďťŤďť´ďş&#x2DC;ďş&#x17D;â&#x20AC;Ź . â&#x20AC;ŤŘ§ďť&#x;ďş¸ďťŹďť´ďşŽâ&#x20AC;Ź â&#x20AC;Ťďťłďş¸ďş&#x2DC;ďťŹďşŽ Ř§ďť&#x;ďť¤ďť&#x201E;ďş&#x2019;ďşŚ Ř§ďť&#x;ďť¤ďť&#x153;ďş´ďť´ďť&#x153;ďť˛ ďş&#x2018;ďş&#x153;ďşŽŘ§ďş&#x2039;ďťŞâ&#x20AC;Ź â&#x20AC;ŤŘ§ďť&#x;ďť&#x201D;ďşŽďťłďşŞ Ů&#x2C6;ďťŁďť&#x153;ďťŽďť§ďş&#x17D;ďş&#x2014;ďťŞ Ř§ďť&#x;ďş¨ďş&#x17D;ďşťďş&#x201D; Ů&#x2C6; Ř§ďť&#x;ďş&#x2DC;ďť˛ ďť?ďş°ŘŞâ&#x20AC;Ź â&#x20AC;ŤŘ§ďť&#x;ďť&#x2DC;ďş&#x17D;ŘąŘŠ Ř§ ďťŁďť´ďşŽďť&#x203A;ďť´ďş&#x201D; ďş&#x2018;ďş&#x17D;ďť&#x;ďť&#x153;ďş&#x17D;ďťŁďť&#x17E; Ů&#x2C6; ďťť Řąďťłďş? ďť&#x;ďťŽ ďť&#x2014;ďť ďť¨ďş&#x17D;â&#x20AC;Ź Ř&#x152; â&#x20AC;ŤŘŁďť§ďťŹďş&#x17D; Ř§ďť&#x;ďť¤ďť ďťŹďť˘ Ř§ Ů&#x2C6;Ů&#x201E; ďť&#x;ďť ďť¤ďť&#x201E;ďş&#x17D;ďş&#x2018;ďşŚ Ř§ ďťŁďť´ďşŽďť&#x203A;ďť´ďş&#x201D;â&#x20AC;Ź â&#x20AC;Ťďť&#x203A;ďť¤ďş&#x17D; Ř§Ů&#x2020; Ů&#x2C6;ďşťďť&#x201D;ďş&#x17D;ŘŞ Ř§ďť&#x;ďť¤ďť&#x201E;ďş&#x2019;ďşŚ Ř§ďť&#x;ďť¤ďť&#x153;ďş´ďť´ďť&#x153;ďť˛ ďş&#x203A;ďşŽďťłďş&#x201D;â&#x20AC;Ź â&#x20AC;Ťďş&#x;ďşŞŘ§ Ů&#x2C6; ďťŁďť ďť´ďş&#x152;ďş&#x201D; ďş&#x2018;ďť¤ďş¨ďş&#x2DC;ďť ďť&#x2019; Ř§ďť&#x;ďť¤ďť&#x153;ďťŽďť§ďş&#x17D;ŘŞ Ř§ďť&#x;ďť?ďşŹŘ§ďş&#x2039;ďť´ďş&#x201D;â&#x20AC;Ź â&#x20AC;Ť Ů&#x2C6;â&#x20AC;ŹŘ&#x152; â&#x20AC;ŤŘ§ďť&#x;ďş&#x2DC;ďť˛ ďş&#x2014;ďş¸ďş&#x2DC;ďťŹďşŽ ďş&#x2018;ďťŹďş&#x17D; Ř§ďť&#x;ďť&#x2DC;ďş&#x17D;ŘąŘŠ Ř§ ďťŁďť´ďşŽďť&#x203A;ďť´ďş&#x201D;â&#x20AC;Ź â&#x20AC;Ťďş&#x2018;ďť&#x152;ďşž Ř§ďť&#x;ďť¤ďť&#x153;ďťŽďť§ďş&#x17D;ŘŞ ďş&#x2014;ďş¤ďşŞďťłďşŞŘ§ ďťť ďş&#x2014;ďťŽďş&#x;ďşŞ ŘĽďťť ďť&#x201C;ďť˛â&#x20AC;Ź . â&#x20AC;ŤďťŤďşŹŘ§ Ř§ďť&#x;ďť¤ďť&#x201E;ďş&#x2019;ďşŚâ&#x20AC;Ź â&#x20AC;ŤďşŁďť&#x201D;ďť¨ďťŞ ďťŁďťŚ Ů&#x2C6;ďşťďť&#x201D;ďş&#x17D;ŘŞ Ů&#x2C6; Ř§ďşłďşŽŘ§Řą Ř§ďť&#x;ďť¤ďť&#x153;ďş´ďť´ďť&#x161;â&#x20AC;Ź . â&#x20AC;Ťďş&#x2014;ďş ďşŞŮ&#x2C6;ďť§ďťŹďş&#x17D; ďť&#x201C;ďť˛ ďťŤďşŹŘ§ Ř§ďť&#x;ďť¤ďť&#x153;ďş&#x17D;Ů&#x2020;â&#x20AC;Ź

COOKBOOK 2011 51

Ensalada de Mariscos Serves: 8

375 gm squid rings 1-2 tbsp olive oil 375 gm raw medium shrimps, cleaned and deveined A clove of crushed garlic 500 gm spinach leaves 1 brown onion, sliced into rings 1 red bell pepper, cut into strips 250 gm green peas 2 tsp mint leaves 30 gm chopped walnuts Chilli dressing 2 tbsp sweet red pepper 1 tbsp soya sauce

1 tbsp lemon juice 1 tbsp vegetable oil Add soya sauce, red peppers lemon juice, oil and then stir properly. Dry the squid rings and place on absorbent paper. Heat a sauce pan on a low fame and add shrimps and garlic. Stir for another two minutes. Set aside to cool. Arrange the spinach leaves on a plate along with the onion rings, red pepper strips, green peas, chopped walnuts and mint leaves. Spray/drizzle the dressing on top of the salad; cover and keep inside the refrigerator. Serve cold.

Ensalada De Mariscos ‫) ﺳﻠﻄﺔ‬ ( ‫أﻃﻌﻤﺔ ﺑﺤﺮﻳﺔ‬ ‫ﻟﺜﻤﺎﻧﻴﺔ أﺷﺨﺎص‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﺟﺮام ﻣﻦ ﺣﻠﻘﺎت اﻟﺤﺒﺎر‬٣٧٥ ‫ ﻣﻠﻌﻘﺔ ﻃﻌﺎم ﻣﻦ زﻳﺖ زﻳﺘﻮن‬٢/١ ‫ ﺟﺮام ﻣﻦ اﻟﺮﺑﻴﺎن)ﻳﺘﻢ ﺗﻨﻈﻴﻔﻪ ﻣﺴﺒﻘﺎ‬٣٧٥ ( ‫ﻓﺺ ﺛﻮم ﻣﻄﺤﻮن‬ ‫ ﺟﺮام ﻣﻦ ورق اﻟﺴﺒﺎﻧﺦ‬٥٠٠ ‫ﺑﺼﻠﺔ ﻣﻘﻄﻌﺔ ﺷﺮاﺋﺢ‬ ‫ﻓﻠﻔﻞ أﺣﻤﺮ ﻣﻘﻄﻊ ﺷﺮاﺋﺢ‬ ‫ ﺟﺮام ﻣﻦ اﻟﺒﺎزﻻء اﻟﺨﻀﺮاء‬٢٥٠ ‫ ورﻗﺔ ﻧﻌﻨﺎع‬٢ ‫ ﺟﺮام ﻣﻦ ﻣﻜﺴﺮات ﻣﺒﺸﻮرة‬٣٠ ‫اﻟﺼﻠﺼﺔ اﻟﺤﺎر أو اﻟﻌﺎدي‬ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ ﻓﻠﻔﻞ أﺣﻤﺮ ﻏﻴﺮ ﺣﺎر‬٢ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ ﺻﻠﺼﺔ اﻟﺼﻮﻳﺎ‬١ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ ﻋﺼﻴﺮ ﻟﻴﻤﻮن‬١ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ زﻳﺖ ﻃﻌﺎم‬١ : ‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻋﺪاد اﻟﺼﻠﺼﺔ ﻧﻘﻮم ﺑﺈﺿﺎﻓﺔ ﺻﻠﺼﺔ‬f ‫اﻟﺼﻮﻳﺎ وﻋﺼﻴﺮ اﻟﻠﻴﻤﻮن واﻟﻔﻠﻔﻞ ا^ﺣﻤﺮ‬ .b‫واﻟﺰﻳﺖ وﺧﻠﻂ اﻟﻤﻜﻮﻧﺎت ﻣﻌ‬ ‫ﻳﻘﻠﻰ اﻟﺤﺒﺎر وﻳﻮﺿﻊ ﻋﻠﻰ ورق اﻟﻤﻄﺒﺦ‬ ‫ ﺛﻢ ﺗﺴﺨﻦ‬،‫ﻟﻠﺘﺨﻠﺺ ﻣﻦ اﻟﺰﻳﺖ اﻟﺰاﺋﺪ‬ ‫اﻟﻤﻘﻼة ﻋﻠﻰ ﻧﺎر ﻫﺎدﺋﺔ وﻳﻀﺎف اﻟﺮﺑﻴﺎن‬ ،‫واﻟﺜﻮم ﻣﻊ ﺗﺤﺮﻳﻜﻬﻤﺎ ﻟﻤﺪة دﻗﻴﻘﺘﻴﻦ‬ ‫ ﺗﺮﺗﺐ أوراق اﻟﺴﺒﺎﻧﺦ‬،‫ﺛﻢ ﻳﻮﺿﻊ ﺟﺎﻧﺒ ُﺎ‬ ‫ﻋﻠﻰ ﻃﺒﻖ اﻟﺘﻘﺪﻳﻢ ﻣﻊ ﺣﻠﻘﺎت اﻟﺒﺼﻞ‬ ‫وﺷﺮاﺋﺢ اﻟﻔﻠﻔﻞ ا^ﺣﻤﺮ واﻟﺒﺎزﻻء اﻟﺨﻀﺮاء‬ .‫ و أوراق اﻟﻨﻌﻨﺎع‬،‫واﻟﻤﻜﺴﺮات‬ ‫ﺛﻢ ﺗﻮﺿﻊ ﻣﻜﻮﻧﺎت اﻟﺴﻠﻄﻨﺔ اﻟﺮﺋﻴﺴﺔ ﻓﻲ‬ ‫وﺳﻂ اﻟﻄﺒﻖ وﻳﺘﺮك ﻓﻲ اﻟﺜﻼﺟﺔ وﻳﻘﺪم‬ .‫ﺑﺎردا‬

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‫ﺗﺎﺳﻜﻮ دي ﺑﻮﻟﻮ‬ Tacos De Pollo ( ¢ûeô≤ŸG êÉLódG ) ‫ﻟﺜﻤﺎﻧﻴﺔ أﺷﺨﺎص‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﻗﻄﻌﺔ ﻣﻦ اﻟﺘﺎﻛﻮ ﺷﻴﻠﺰ‬١٢ :‫ﻟﻠﺤﺸﻮ‬ ‫ ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة ﻣﻦ زﻳﺖ ﻧﺒﺎﺗﻲ‬٣ ‫ ﺑﺼﻠﺔ ﻣﺘﻮﺳﻄﺔ اﻟﺤﺠﻢ ﻣﻔﺮوﻣﺔ‬١ ‫ ﺑﺼﻠﺔ ﻣﻘﻄﻌﺔ إﻟﻰ ﺣﻠﻘﺎت‬٢ ‫ ﺣﺒﺔ ﻣﻦ ﻃﻤﺎﻃﻢ ﻣﺘﻮﺳﻄﺔ اﻟﺤﺠﻢ‬٣ ‫وﻣﻘﻄﻌﺔ‬ ‫ ﻗﻄﻌﺔ ﻣﻦ ﺻﺪور دﺟﺎج ﻣﺴﻠﻮﻗﺔ‬٢ ‫وﻣﻘﻄﻌﺔ‬ ‫ﻣﻠﺢ وﻓﻠﻔﻞ أﺳﻮد وﺛﻮم ﻣﻄﺤﻮن‬ ‫ﺣﺴﺐ اﻟﺤﺎﺟﺔ‬ ‫ ﺟﺮام ﻣﻦ ﻣﻌﺠﻮن اﻟﻄﻤﺎﻃﻢ‬١٥٠ ‫ﻟﻠﺰﻳﻨﺔ‬ ‫ اﻛﻮاب ﻣﻦ ﺷﺮاﺋﺢ اﻟﺨﺲ اﻟﺠﺒﻠﻲ‬٣ ‫ ﺣﺒﺔ ﻓﻠﻔﻞ أ ﺣﻤﺮ ﻣﻘﻄﻌﺔ‬١ ‫ ﺟﺮام ﻣﻦ ﺟﺒﻨﺔ اﻟﺸﻴﺪر‬١٢٥ ‫ ﺣﺒﺔ أﻓﻮﻛﺎدو ﻧﺎﺿﺠﺔ ﻣﻘﺸﺮة‬١ ‫وﻣﻘﻄﻌﺔ‬ sure cream ‫ ﺟﺮام ﻣﻦ‬١٢٥

Tacos de Pollo Serves: 8

12 taco shells For the stuffing 3 tbsp vegetable oil 1 medium sized onion, finely chopped 2 spring onions, finely chopped 3 medium sized ripe tomatoes, finely chopped 2 pieces chicken breast, boiled and shredded Salt, black pepper and ground garlic to taste 150 gm tomato puree For the garnish 3 cups finely sliced iceberg lettuce. 1 red bell pepper (red capsicum), finely sliced

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125 gm cheddar cheese, grated 1 ripe avocado peeled and sliced 125 gm sour cream Heat oil in a skillet. Sauté chopped onion, spring onion and tomatoes. Add salt to taste. Stir till onions are lightly coloured. Add shredded chicken, black pepper, garlic, tomato puree and cook for a few minutes more. Stuff the tacos with this chicken filling. Fill with shredded lettuce, sliced capsicum and grated Cheddar cheese. Garnish with sliced avocado and sour cream. Serve with Mexican rice.

: ‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻳﺴﺨﻦ اﻟﺰﻳﺖ ﺛﻢ ﻳﺸﻮح اﻟﺒﺼﻞ‬ ‫اﻟﻤﻔﺮوم واﻟﺒﺼﻞ اﻟﺤﻠﻘﺎت واﻟﻄﻤﺎﻃﻢ‬ ‫ ﺑﻌﺪ ان ﻳﺤﻤﺮ اﻟﺒﺼﻞ‬، ‫وﻳﻀﺎف اﻟﻤﻠﺢ‬ ‫ﻳﻀﺎف اﻟﺪﺟﺎج اﻟﻤﻘﻄﻊ واﻟﻔﻠﻔﻞ ا^ﺳﻮد‬ ‫واﻟﺜﻮم وﻣﻌﺠﻮن اﻟﻄﻤﺎﻃﻢ وﻳﻄﻬﻰ‬ ‫ ﻳﻮﺿﻊ ﻫﺬا‬،‫اﻟﺨﻠﻴﻂ ﻟﻌﺪة دﻗﺎﺋﻖ‬ ،‫اﻟﺨﻠﻴﻂ ﻓﻲ داﺧﻞ ﻗﻄﻊ اﻟﺘﺎﻛﻮ ﺷﻴﻠﺰ‬ ‫وﻳﺰﻳﻦ اﻟﻄﺒﻖ ﺑﺎﻟﺨﺲ اﻟﻤﻘﻄﻊ واﻟﻔﻠﻔﻞ‬ ‫ ﻳﻮﺿﻊ ﻓﻮق‬،‫اﻟﺸﺮاﺋﺢ واﻟﺠﺒﻦ اﻟﺸﻴﺪر‬ sure cream ‫اﻟﻄﺒﻖ إﺿﺎﻓﺔ ﻟﺬﻳﺬة ﻣﻦ‬ . ‫وﻳﻘﺪم ﻣﻊ اﻟﺮز اﻟﻤﻜﺴﻴﻜﻲ‬

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‫ﺳﻠﻄﺔ ﻃﻤﺎﻃﻢ‬ ‫إﻳﻜﺎﻻدﻳﺎ ﻛﻮن‬ Echilada Con Salsa de Tomatillo ‫ﻟﺴﺘﺔ اﺷﺨﺎص‬

:‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﻣﻞ ﺟﺮام ﻣﻦ زﻳﺖ اﻟﻨﺒﺎت‬٨٠ ٢٠ x ١٢ tortillas ‫ﻗﻄﻊ ﻣﻦ ﺧﺒﺰ اﻟﺘﻮرﺗﻴﻼ‬

Crab & Shrimp Echilada with Salsa de Tomatillo

Serves: 6 80 ml vegetable oil 12 x 20 tortillas

For the crab and shrimp filling: 500 gm crab 500 gm medium shrimps 2 tbsp of vegetable oil 1 medium onion, finely chopped 3 canned Serrano peppers, drained, seeded, chopped 1 tbsp dry oregano 1 cup (125g) grated cheese 1 cup (125g) grated Red Leicester cheese Salt and pepper to taste To prepare the filling: Boil, steam or microwave the crab and shrimp until just tender. Drain. Heat oil in pan, add the crab meat and the shrimps, onion and peppers, stir over heat until the crab meat and shrimp are browned and the onions soft. Stir in Serrano pepper and oregano and let it cool. Stir in the cheeses, and the salt and pepper to taste.

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For the Tomatillo sauce: Two x 510 gm cans tomatillos, drained 1 medium onion, chopped 3 cloves garlic, crushed ¼ cup fresh coriander leaves 2 tbsp vegetable oil

‫ﻟﻠﺤﺼﻮل ﻋﻠﻰ ﻣﺎدة اﻟﺤﺸﻮ ﻣﻦ اﻟﺴﺮﻃﺎن‬ ‫ ﺟﺮام ﺳﺮﻃﺎن اﻟﺒﺤﺮ‬٥٠٠ ‫ ﺟﺮام رﺑﻴﺎن ﻣﺘﻮﺳﻂ اﻟﺤﺠﻢ‬٥٠٠ ‫ ﻣﻠﻌﻘﺔ ﻃﻌﺎم زﻳﺖ ﻧﺒﺎﺗﻲ‬٢ ‫ ﺑﺼﻠﺔ ﻣﺘﻮﺳﻄﺔ اﻟﺤﺠﻢ‬١ ‫ ﻓﻠﻔﻞ أﺳﻮد ﺳﻴﺮاﻧﻮ ﻣﺠﻔﻒ وﻣﻨﺰوع اﻟﺒﺬر وﻣﻄﺤﻮن‬٣ (‫ ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة أورﻳﺠﺎﻧﻮ ) اﻟﺰﻋﺘﺮ اﻟﺒﺮي‬١ ‫ ﻛﻮب ﺟﺒﻨﺔ ﻣﺒﺸﻮرة‬١ ‫ ﻛﻮب ﺟﺒﻨﺔ ﺣﻤﺮاء ﻣﺒﺸﻮرة‬١ . ‫ﻣﻠﺢ وﻓﻠﻔﻞ أﺳﻮد ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ ‫ﻋﺪاد ﻣﺎدة اﻟﺤﺸﻮ‬f ‫ﻳﺴﻠﻖ اﻟﺴﺮﻃﺎن واﻟﺮﺑﻴﺎن وﻳﻮﺿﻊ ﻓﻲ اﻟﻤﻴﻜﺮوﻳﻒ ﺣﺘﻰ‬ ‫ﻳﻠﻴﻦ ﺛﻢ ﻳﺼﻔﻰ و ﻳﺴﺨﻦ اﻟﺰﻳﺖ ﻓﻲ وﻋﺎء وﻳﻀﺎف إﻟﻴﻪ‬ ‫اﻟﺴﺮﻃﺎن واﻟﺮﺑﻴﺎن واﻟﺒﺼﻞ واﻟﻔﻠﻔﻞ ا^ﺳﻮد وﻳﺤﺮك‬ ‫ﻋﻠﻰ اﻟﻨﺎر إﻟﻰ أن ﻳﺘﺤﻮل ﻟﻮن اﻟﺴﺮﻃﺎن واﻟﺮﺑﻴﺎن إﻟﻰ‬ ‫ ﻳﻀﺎف اﻟﻔﻠﻔﻞ‬، b‫اﻟﻠﻮن اﻟﺒﻨﻲ وﻳﺼﺒﺢ اﻟﺒﺼﻞ رﻗﻴﻘ‬ ‫ا^ﺳﻮد وا^ورﻳﺠﺎﻧﻮ وﻳﻮﺿﻊ ﺣﺘﻰ ﻳﺒﺮد ﺛﻢ ﻳﻀﺎف اﻟﻔﻠﻔﻞ‬ .‫واﻟﻤﻠﺢ‬

‫ﻟﻠﺤﺼﻮل ﻋﻠﻰ ﺻﻠﺼﺔ اﻟﻄﻤﺎﻃﻢ‬ ‫ ﺟﺮام‬٥١٠ ‫ ﻋﻠﺒﺔ ﻃﻤﺎﻃﻢ ﻣﺠﻔﻔﺔ وزﻧﻬﻤﺎ‬٢ ‫ ﺑﺼﻠﺔ ﻣﺘﻮﺳﻄﺔ اﻟﺤﺠﻢ ﻣﻔﺮوﻣﺔ‬١ To prepare the Tomatillo Sauce: ‫ ﻓﺼﻮص ﺛﻮم‬٣ Blend or process the tomatillos, onion, garlic and ‫¼ ورق ﻛﺰﺑﺮة ﻃﺎزﺟﺔ‬ coriander until combined. Heat oil in pan, add puree, ‫ ﻣﻠﻌﻘﺔ زﻳﺖ ﻃﻬﻲ‬٢ cook stirring for three minutes or until thickened. Heat ‫ﻋﺪاد ﺻﻠﺼﺔ اﻟﻄﻤﺎﻃﻢ‬f oil in pan. Using tongs, slide a tortilla into oil, turn ‫ ﺛﻢ ﻳﺴﺨﻦ‬، ‫ﻳﺨﻠﻂ اﻟﻄﻤﺎﻃﻢ واﻟﺒﺼﻞ واﻟﺜﻮم واﻟﻜﺰﺑﺮه‬ ‫اﻟﺰﻳﺖ ﻓﻲ وﻋﺎء وﻳﻀﺎف إﻟﻴﻪ اﻟﻄﻤﺎﻃﻢ ﻣﻊ اﻟﺘﺤﺮﻳﻚ‬ tortilla over, cook about five seconds or until tortilla is .‫ﻟﻤﺪة ﺛﻼﺛﺔ دﻗﺎﺋﻖ إﻟﻰ أن ﻳﺼﺒﺢ اﻟﺨﻠﻴﻂ ﺳﻤﻴﻜﺎ‬ limp and begins to bubble. Drain on absorbent paper. Repeat with remaining tortillas. Place ¼ cup (60 ml) : ‫اﻟﻄﺮﻳﻘﺔ‬ of the filling along each tortilla and roll up — these are enchiladas. Spread one-third of the sauce into a ‫ وﺑﺎﺳﺘﺨﺪام‬،‫ﻓﻲ وﻋﺎء اﻟﻘﻠﻲ ﻳﻮﺿﻊ اﻟﻘﻠﻴﻞ ﻣﻦ اﻟﺰﻳﺖ‬ greased baking dish (2.5 litre/10 cup capacity). Top ‫ ﻟﻤﺪة ﺧﻤﺲ ﺛﻮان ـ‬Tortillas ‫اﻟﻤﻠﻘﻂ ﺗﻘﻠﻰ ﺷﺮاﺋﺢ‬ with the just prepared enchiladas and the remaining ‫ﻳﺠﺐ أن ﻳﺘﺤﻤﺮ وﺟﻬﻲ اﻟﻘﻄﻊ ـ ﺛﻢ ﺗﻮﺿﻊ ﻋﻠﻰ ورق‬ sauce. Bake, uncovered in a moderate oven about 25 .‫اﻟﻤﻄﺒﺦ ﺣﺘﻰ ﺗﺘﺨﻠﺼﻲ ﻣﻦ اﻟﺰﻳﺖ اﻟﺰاﺋﺪ‬ minutes or until hot. ‫ﻳﻮﺿﻊ رﺑﻊ ﻛﻮب ﻣﻦ ﺣﺸﻮة اﻟﺮﺑﻴﺎن واﻟﺴﺮﻃﺎن ﻓﻲ‬ ‫ وﺗﺼﻒ ﺟﻤﻴﻊ اﻟﻘﻄﻊ ﻓﻲ وﻋﺎء‬،Tortillas ‫ﻛﻞ ﻗﻄﻌﺔ‬ ‫ وﺗﻮﺿﻊ ﻓﻲ‬،‫اﻟﻔﺮن ﺛﻢ ﺗﻮزع ﻓﻮﻗﻬﺎ ﺻﻠﺼﺔ اﻟﻄﻤﺎﻃﻢ‬ Serve with rice and refried beans or even green salad ‫ﺣﺘﻰ‬ ‫ وﺗﻘﺪم ﻣﻊ ا^رز واﻟﺒﺎزﻻء أو‬،‫ دﻗﻴﻘﺔ‬٢٥ ‫اﻟﻔﺮن ﻟﻤﺪة‬ and French fries. .‫اﻟﺴﻠﻄﺔ اﻟﺨﻀﺮاء واﻟﺒﻄﺎﻃﺲ اﻟﻤﺤﻤﺮة‬

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Quesadilla ‫ﻛﻮﺳﺎدﻳﻼ‬ ‫ﻟﺜﻤﺎﻧﻴﺔ اﺷﺨﺎص‬ : ‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﻗﻄﻊ ﺟﺎﻫﺰة ﻣﻦ ﺧﺒﺰ اﻟﺘﻮرﺗﻴﻼ‬٨ ‫ ﺟﺮام ﻣﻦ ﺟﺒﻨﺔ ﺷﻴﺪر‬٢٥٠ ‫ ﺟﺮام ﻣﻦ ﻗﻄﻊ اﻟﺪﺟﺎج‬٢٥٠ ‫ﻣﻠﺢ وﻓﻠﻔﻞ أﺳﻮد ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ : ‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻳﺸﻮح اﻟﺪﺟﺎج ﻣﻊ اﻟﺒﻬﺎر ﺛﻢ ﻳﻀﺎف إﻟﻴﻪ‬ ‫ ﻳﺤﺸﻰ اﻟﺪﺟﺎج و اﻟﺠﺒﻦ‬، ‫ﺟﺒﻨﻪ ﺷﻴﺪر‬ ‫ ﺗﻘﻄﻊ‬، ‫ﺛﻢ ﻳﺸﻮى‬، ‫ﺑﻴﻦ ﺷﺮاﺋﺢ اﻟﺘﻮرﺗﻴﻼ‬ ‫اﻟﺸﺮاﺋﺢ إﻟﻰ ﻣﺜﻠﺜﺎت وﺗﺮش ﺑﺎﻟﻘﻠﻴﻞ‬ ‫ﻣﻦ اﻟﺠﺒﻦ ﻋﻠﻰ ﺳﻄﺤﻬﺎ و ﺗﻘﺪم ﻣﻊ‬ . ‫اﻟﺨﺲ‬

Quesadilla Serves: 8

8 readymade flour tortillas 250 gm cheddar cheese Black pepper and salt to taste For plain cheese quesadillas, stuff tortillas with cheddar cheese and grill. If you want to add the chicken, grill it first with the spices and stuff inside tortilla along with the cheese. Quesadillas may be cut into small triangles and served as an appetiser.

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Guacamole Serves: 8

3 large avocados, chopped 1 medium onion, chopped 4 canned Serrano peppers, drained, chopped 1 tbsp chopped fresh coriander 1 large tomato, peeled, seeded and chopped 1 tbsp lime juice ¼ tsp salt Place avocados in bowl, mash roughly with a fork (or process until roughly mashed). Stir in remaining ingredients. Serve with a warm corn tortilla or tortilla chips. Recipes from Pavo Real Restaurant

Guacamole (‫) ﻧﻜﻬﺔ ا ﻓﻮﻛﺎدو‬

‫ﻟﺜﻤﺎﻧﻴﺔ اﺷﺨﺎص‬ : ‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﺣﺒﺎت ﻣﻦ ا^ﻓﻮﻛﺎدو ﻛﺒﻴﺮة ﻣﻔﺮوﻣﺔ‬٣ ‫ﺑﺼﻠﺔ ﻣﺘﻮﺳﻄﺔ ﻣﻔﺮوﻣﺔ‬ ‫ ـ ﻓﻠﻔﻞ أﺳﺒﺎﻧﻲ‬serano pepper ‫ ﻋﻠﺐ ﻣﻦ‬٤ ‫ﻣﻘﻄﻊ‬ ‫ ﻣﻠﻌﻘﺔ ﻛﺰﺑﺮة ﻣﻄﺤﻮﻧﺔ‬١ ‫ ﺣﺒﺔ ﻃﻤﺎﻃﻢ ﻛﺒﻴﺮة ﻣﻘﺸﺮة وﻣﻨﺰوﻋﺔ اﻟﺒﺬر‬١ ‫وﻣﻔﺮوﻣﺔ‬ ‫ ﻣﻠﻌﻘﺔ ﻋﺼﻴﺮ ﻟﻴﻤﻮن‬١ ‫½ ﻣﻠﻌﻘﺔ ﻣﻠﺢ‬ : ‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻳﻮﺿﻊ ا^ﻓﻮﻛﺎدو ﻓﻲ وﻋﺎء وﻳﻬﺮس ﺑﺮﻓﻖ‬ ‫ ﺛﻤﺘﻀﺎف ﺑﺎﻗﻲ اﻟﻤﻜﻮﻧﺎت‬،‫ﺑﺎﺳﺘﺨﺪام اﻟﺸﻮﻛﺔ‬ .‫ ﻣﻊ ﺷﺮاﺋﺢ اﻟﺬرة‬b‫وﻳﻘﺪم داﻓﺌ‬ ‫ ﻣﻄﻌﻢ ﺑﺎﻓﻮ رﻳﺎل‬:‫اﻟﻮﺻﻔﺎت ﻣﻦ ﺗﻘﺪﻳﻢ‬

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‫وﺻﻔﺎت اﻟﻤﻮدة‬ FLAVOURS OF HISTORY OMAN Cuisine in Oman is a fusion of flavours, influenced by the region as well as Africa and the Far East, mainly because of Oman’s maritime history and trade links established eons ago. Also, thanks to the diverse geography and terrain, a variety of cooking styles have developed across the Sultanate. Hence, it is not unusual to find variations in cuisine between different parts of Oman. Most of the popular dishes are meat based and are often served with rice. Meats are cooked using generous amounts of marinades, spices, onions, lime, garlic and herbs. However, the food per se is not as piquant as Asian cuisine. A typical meal would include soup (vegetable, lentil or lamb soups are popular), salad (based around fresh vegetables, smoked eggplant salad or fish), and the main-course like: meat or fish curry with rice, kebabs, vegetables, etc. Mashuai is a dish comprising whole spitroasted kingfish served with lemon rice and is quite popular at that. Maqbous, a rice dish with saffron cooked over spicy red or white meat is yet another favourite. Breads also feature quite prominently and may be plain or flavoured with dates, sesame, thyme or garlic. Of course, how can we not talk about Omani Halwa? A sugary dessert with hints of spices, Halwa may also be flavoured with nuts, rosewater or even chocolate. Omani cuisine is a journey of tradition, flavours and imbued with a history like no other. So why not try some of the delectable dishes featured and experience it for yourself!

‫ﺳﻠﻄﻨﺔ ﻋﻤﺎن‬ ‫ اﻟﻌﻤﺎﻧﻲ‬، ‫ﻳﻌﺮف اﻟﻤﻄﺒﺦ اﻟﺨﻠﻴﺠﻲ ﻋﺎﻣﺔ‬ ‫ﺧﺎﺻﺔ ﺑﺸﺢ ﻣﻮارده إﻻ أﻧﻪ ﻳﺘﻤﻴﺰ ﺑﺜﻘﺎﻓﺔ‬ ‫ ﻓﻲ اﻟﺒﻴﺖ‬، ‫ﻟﻔﺔ‬,‫اﻻﻟﺘﻘﺎء و اﻟﻤﻮدة و ا‬ ‫اﻟﻌﻤﺎﻧﻲ ﻳﻌﺘﺒﺮ وﻗﺖ اﻟﻄﻌﺎم ﻫﻮ وﻗﺖ‬ ‫ﺳﺮة ﺑﺄﺟﻤﻠﻬﺎ‬,‫اﻟﻠﻘﺎء ﺣﻴﺚ ﺗﻠﺘﻘﻲ ا‬ ‫ﻋﻠﻰ ﺻﺤﻦ واﺣﺪ ﻓﺎﻟﺠﻤﻴﻊ ﻳﺄﻛﻞ ﻧﻔﺲ‬ . ‫اﻟﺼﻨﻒ ﻣﻦ ﻧﻔﺲ اﻟﺼﺤﻦ‬ ‫ﻳﺮاﻧﻲ و‬F‫وﻳﻌﺪ اﻟﻤﻄﺒﺦ اﻟﻬﻨﺪي و ا‬ ‫ﻟﻬﺎم ﻟﻠﻤﻄﺒﺦ‬F‫ﻓﺮﻳﻘﻲ ﻫﻲ أﺳﺎس ا‬,‫ا‬ ‫اﻟﻌﻤﺎﻧﻲ إﻻ أن اﻟﻔﺮق ﻳﻜﻤﻦ ﻓﻲ‬ ‫اﻟﺘﻔﺎﺻﻴﻞ اﻟﺼﻐﻴﺮة ﻛﺨﻠﻄﺔ اﻟﺘﻮاﺑﻞ و‬ ‫رز اﻟﻄﺒﻖ‬,‫ وﻳﻌﺘﺒﺮ ا‬، ‫ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ‬ ‫اﻟﻤﻔﻀﻞ ﻟﺪى اﻟﻐﺎﻟﺒﻴﺔ ﻓﻲ اﻟﺨﻠﻴﺞ‬ ‫رز ﻓﻲ‬,‫ﺑﻤﺎ ﻓﻴﻬﺎ اﻟﺴﻠﻄﻨﺔ ﻓﺼﺤﻦ ا‬ ‫اﻟﻐﺪاء ﺷﻲء ﻻ ﻳﻤﻜﻦ اﻻﺳﺘﻐﻨﺎء ﻋﻨﻪ‬ ‫ﻓﻲ اﻟﻤﺎﺋﺪة اﻟﺨﻠﻴﺠﻴﺔ ﻋﺎﻣﺔ و اﻟﻌﻤﺎﻧﻴﺔ‬ ‫ وﺣﺘﻰ ﺑﻌﺪ اﻻﻧﻔﺘﺎح اﻟﺜﻘﺎﻓﻲ‬، ‫ﺧﺎﺻﺔ‬ ‫اﻟﺬي ﺷﻬﺪﺗﻪ اﻟﻤﻨﻄﻘﺔ ﻻ ﺗﺰال ﺛﻘﺎﻓﺔ‬ ‫اﻟﻤﺎﺋﺪة اﻟﻌﻤﺎﻧﻲ ﻟﻢ ﺗﺘﻐﻴﺮ وﺣﺘﻰ‬ ‫ إﻻ أن ﻫﻨﺎك اﻟﻜﺜﻴﺮ ﻣﻦ ﺑﺪأ‬، ‫أﺻﻨﺎﻓﻬﺎ‬ ‫ﻓﻲ اﻟﺘﻐﻴﺮ ﺑﺈﺿﺎﻓﺔ أﺻﻨﺎف ﺟﺪﻳﺪة وﻣﺰج‬ . ‫ﺻﻨﺎف اﻟﻌﻤﺎﻧﻴﺔ ﺑﻮﺻﻔﺎت ﻋﺎﻟﻤﻴﺔ‬,‫ا‬ . ‫وﺻﻔﺎت ﻣﻦ اﻟﻤﺎﺋﺪة اﻟﻌﻤﺎﻧﻴﺔ‬

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‫‪Omani Bread‬‬ ‫‪Serves:5‬‬

‫‪3 cups brown flour‬‬ ‫‪½ cup water‬‬ ‫‪1 tsp salt‬‬ ‫‪A special girdle for baking bread‬‬ ‫‪Mix ingredients together, knead and leave for one hour. Heat the tray,‬‬ ‫‪take a handful of dough on the tray and leave for seconds till cooked.‬‬ ‫‪Remove with the special fork. Dribble ghee on top.‬‬

‫اﻟﺨﺒﺰ اﻟﻌﻤﺎﻧﻲ‬ ‫ﻟﺨﻤﺴﺔ اﺷﺨﺎص‬ ‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫‪ ٣‬أﻛﻮب ﻃﺤﻴﻦ اﺳﻤﺮ‬ ‫ﻛﻮب و ½ ﻣﺎء‬ ‫ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻠﺢ‬ ‫ﻻ ﻳﻤﻜﻦ إﻋﺪاد اﻟﻄﺒﻖ ﺑﺪون اﻟﺼﺎج‬ ‫اﻟﻤﺨﺼﺺ ﻟﻪ‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫ﺗﺨﻠﻂ اﻟﻤﻜﻮﻧﺎت ﻣﻌ‪ d‬ﺗﻌﺠﻦ وﺗﺘﺮك‬ ‫ﻟﺴﺎﻋﺔ ﻛﺎﻣﻠﺔ ‪ ،‬ﻳﺴﺨﻦ اﻟﺼﺎج ‪ ،‬ﺗﺄﺧﺬ‬ ‫ﻛﻤﻴﺔ ﻣﻦ اﻟﻌﺠﻴﻦ ﺑﺤﺠﻢ ﻛﻒ اﻟﻴﺪ ﺗﻤﺮر‬ ‫ﻋﻠﻰ اﻟﺼﺎج ﺑﺤﺬر ﺗﺘﺮك ﺑﺜﻮاﻧﻲ ﺣﺘﻰ‬ ‫ﺗﻨﻀﺞ ﺛﻢ ﺗﺰال ﺑﺎﻟﻤﻘﺸﻄﺔ اﻟﻤﺨﺼﺼﺔ‬ ‫ﻟﻠﻜﺮﻳﺐ ‪ ،‬ﻳﺒﻠﻞ اﻟﺼﺎج ﺑﻌﺪ ﻛﻞ ﺧﺒﺰة‪،‬‬ ‫ﻳﺮش اﻟﺨﺒﺰ ﺑﺎﻟﺴﻤﻦ وﻳﻤﻜﻦ ﺣﻔﻈﺔ‬ ‫ﻟﻔﺮات ﻃﻮﻳﻠﺔ ‪.‬‬

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‫اﻟﻌﺮﺳﻴﻪ‬

‫‪Arsiyah‬‬ ‫‪Serves: 7-8‬‬

‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫ﻛﻴﻠﻮ أرز ﺑﺴﻤﺘﻲ‬ ‫ﻛﻴﻠﻮ ﻟﺤﻢ‬ ‫ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻠﺢ‬ ‫‪ ٤‬أﻋﻮاد ﻗﺮﻓﺔ‬ ‫‪ ١٠‬ﺣﺒﺎت ﻫﻴﻞ‬ ‫ﻣﻘﺎدﻳﺮ اﻟﺘﺮﺷﻪ‬ ‫‪ ٢‬ﻛﻮب زﺑﻴﺐ اﺣﻤﺮ او اﺳﻮد‬ ‫½ ﻛﻮب ﺗﻤﺮ ﻫﻨﺪي ﻟﻴﻦ‬ ‫ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮ ﻗﺮﻓﻪ ﻣﻄﺤﻮن‬ ‫½ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻫﻴﻞ‬ ‫ﻣﻠﻌﻘﺘﻴﻦ ﻛﺒﻴﺮﺗﻴﻦ ﺛﻮم ﻣﻬﺮوس‬ ‫½ ﻛﻮب ﺳﻜﺮ‬ ‫‪ ٤‬أﻛﻮب ﻣﺎء‬

‫‪1 kg basmati rice‬‬ ‫‪1 kg lamb‬‬ ‫‪1 tsp salt‬‬ ‫‪4 sticks cinnamon‬‬ ‫‪10 cardamom cloves‬‬ ‫‪For the garnish‬‬ ‫‪2 cups red or black raisins‬‬ ‫‪½ cup soft tamarind‬‬ ‫‪A small teaspoon of ground cinnamon‬‬ ‫‪½ tsp cardamom‬‬ ‫‪2 tbsp garlic, mashed‬‬ ‫‪½ cup sugar‬‬ ‫‪4 cups water‬‬

‫اﻟﻄﺮﻳﻘﺔ ‪:‬‬ ‫ﻳﻐﺴﻞ اﻟﻠﺤﻢ وﻳﻮﺿﻊ ﻓﻲ ﻗﺪر ﻣﺎء ﻓﻲ اﻟﻨﺎر ‪،‬‬ ‫ﻳﻀﺎف إﻟﻴﻪ ﻣﻠﺢ و ﺣﺐ اﻟﻬﻴﻞ وأﻋﻮاد اﻟﻘﺮﻓﺔ‪،‬‬ ‫ﻳﺘﺮك ﺣﺘﻰ ﻳﻨﻀﺞ ‪ ،‬ﻳﻐﺴﻞ ا‪,‬رز وﻳﻨﻘﻊ ﻓﻲ‬ ‫اﻟﻤﺎء‪ ،‬ﻳﻮﺿﻊ ا‪,‬رز ﻓﻲ ﻣﺎء ﻣﻐﻠﻲ وﻳﻀﺎف إﻟﻴﻪ‬ ‫اﻟﻤﻠﺢ ‪ ،‬ﻳﺘﺮك ا‪,‬رز ﺣﺘﻰ ﻳﻨﻀﺞ ﺛﻢ ﻧﺨﻔﺾ درﺟﺔ‬ ‫اﻟﺤﺮارة و ﻳﺘﺮك ﻣﻐﻄﻰ ﻋﻠﻰ ﻧﺎر ﺧﻔﻴﻔﺔ ‪.‬‬

‫‪Wash the meat and put it in a pot of water. Add‬‬ ‫‪salt, cardamom, cinnamon sticks and allow to‬‬ ‫‪cook. Wash rice soaked in water, add to boiling‬‬ ‫‪water, add salt, leaving the rice until cooked and‬‬ ‫‪then reduce flame.‬‬

‫ﻳﻘﻄﻊ اﻟﻠﺤﻢ ﺑﻄﺮﻳﻘﺔ اﻟﺘﻔﺘﻴﺖ و ﻳﻀﺎف إﻟﻰ‬ ‫ا‪,‬رز ‪ ،‬وﺑﺎﺳﺘﺨﺪام ﻣﻠﻌﻘﺔ ﺧﺸﺒﻴﺔ ﻛﺒﻴﺮة ﻧﻘﻮم‬ ‫ﺑﻬﺮس ا‪,‬رز ﺣﺘﻰ ﻳﺘﺠﺎﻧﺲ ﺗﻤﺎﻣﺎ ﻛﺎﻟﻌﺠﻴﻦ ‪.‬‬

‫‪Cut the meat into very small pieces and add rice.‬‬ ‫‪With a big wooden ladle, mash the rice until‬‬ ‫‪homogenous like dough.‬‬

‫ﻃﺮﻳﻘﺔ ﻋﻤﻞ اﻟﺘﺮﺷﺔ ”ﺻﻠﺼﺔ اﻟﻌﺮﺳﻴﻪ“‬

‫‪Soak the raisins and then blend. In a pot, add the‬‬ ‫‪pureed raisins, water, tamarind, garlic, cardamom‬‬ ‫‪and cinnamon and cook on low flame for 45‬‬ ‫‪minutes.‬‬

‫ﻳﻨﻘﻊ اﻟﺰﺑﻴﺐ وﻳﺨﻠﻂ ﻓﻲ اﻟﺨﻼط ‪ ،‬ﻳﻮﺿﻊ ﻓﻲ‬ ‫ﻗﺪر و ﻳﻀﺎف إﻟﻴﻪ اﻟﻤﺎء و اﻟﺘﻤﺮ اﻟﻬﻨﺪي واﻟﻬﻴﻞ‬ ‫و اﻟﺜﻮم و اﻟﻘﺮﻓﺔ ‪ ،‬ﻳﻮﺿﻊ ﻋﻠﻰ ﻧﺎر ﺧﻔﻴﻔﺔ ﻟﻤﺪة‬ ‫‪ ٤٥‬دﻗﻴﻘﺔ ‪.‬‬ ‫ﺗﻘﺪم اﻟﻌﺮﺳﻴﺔ ﻣﻊ اﻟﺘﺮﺷﺔ و اﻟﺴﻤﻦ اﻟﻌﺮﺑﻲ‬

‫‪Pour over rice. Dribble with ghee.‬‬

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‫اﻟﺜﺮﻳﺪ‬ ‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫½ ﻧﺼﻒ ﻛﻴﻠﻮ ﺧﺒﺰ ﻋﻤﺎﻧﻲ او ﺧﺒﺰ او‬ ‫ﺗﻨﻮر‬ ‫دﺟﺎﺟﺔ ﻛﺎﻣﻠﺔ ﻣﻘﻄﻌﺔ‬ ‫‪ ١‬ﺑﺼﻠﻪ ﻣﻔﺮوﻣﺔ ﻧﺎﻋﻤﺔ‬ ‫‪ ١‬ﻃﻤﺎﻃﻢ ﻣﻘﻄﻌﻪ ﻗﻄﻊ ﺻﻐﻴﺮه‬ ‫‪ ١‬ﻓﻠﻔﻞ روﻣﻲ ﻣﻘﻄﻊ ﻗﻄﻊ ﺻﻐﻴﺮه‬ ‫ﻋﻠﺒﺔ ﺻﻐﻴﺮة ﻣﻦ ﺻﻠﺼﺔ اﻟﻄﻤﺎﻃﻢ‬ ‫ﺗﻮاﺑﻞ ﻋﺮﺑﻴﻪ ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ ‫ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة ﺛﻮم ﻣﻬﺮوس‬ ‫ﻣﻠﻌﻘﺘﻴﻦ ﻛﺒﻴﺘﺮﻳﻦ زﻳﺖ ﻟﻠﻘﻠﻲ‬ ‫‪ ٣‬أﻛﻮاب ﻣﺎء‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫ﻓﻲ ﻗﺪر ﻋﻠﻰ اﻟﻨﺎر ﻳﻮﺿﻊ اﻟﺒﺼﻞ‬ ‫وﻣﻠﻌﻘﺘﻴﻦ اﻟﺰﻳﺖ و ﻳﺸﻮح اﻟﺒﺼﻞ‬ ‫ﺣﺘﻰ ﻳﺬﺑﻞ ‪،‬ﻳﻀﺎف اﻟﺜﻮم اﻟﻤﻬﺮوس‬ ‫و اﻟﻔﻠﻔﻞ و اﻟﻄﻤﺎﻃﻢ ﺑﺎﻟﺘﻮاﻟﻲ ‪ ،‬ﺛﻢ‬ ‫ﺗﻀﺎف ﻗﻄﻊ اﻟﺪﺟﺎج وﺻﻠﺼﺔ اﻟﻄﻤﺎﻃﻢ‬ ‫و اﻟﺒﻬﺎر اﻟﻌﺮﺑﻲ و اﻟﻤﺎء ‪ ،‬ﻳﺘﺮك ﻋﻠﻰ‬ ‫اﻟﻨﺎر ﺣﺘﻰ ﻳﻨﻀﺢ اﻟﺪﺟﺎج ‪ ،‬ﻓﻲ ﺻﺤﻦ‬ ‫اﻟﺘﻘﺪﻳﻢ ﻳﻘﻄﻊ اﻟﺨﺒﺰ وﺗﺼﺐ اﻟﺼﻠﺼﺔ‬ ‫اﻟﻤﻄﺒﻮﺧﺔ ﺣﺘﻰ ﺗﻐﺮق اﻟﺨﺒﺰ ‪ ،‬ﻳﻘﺪم‬ ‫ﺳﺎﺧﻨﺎ ‪.‬‬

‫‪Sauté the onions in oil until tender.‬‬ ‫‪Add garlic puree, capsicum and‬‬ ‫‪tomatoes. Add chicken pieces, tomato‬‬ ‫‪sauce, Arab spices and water. Allow to‬‬ ‫‪cook on low flame. In a serving plate,‬‬ ‫‪cut the bread into pieces and pour the‬‬ ‫‪sauce. Allow to soak. Serve hot.‬‬

‫‪1:20:37 PM‬‬

‫‪8/9/11‬‬

‫‪Thareed‬‬ ‫‪Serves: 4‬‬

‫‪½ kg bread‬‬ ‫‪1 full chicken, cut into pieces‬‬ ‫‪1 finely chopped onion‬‬ ‫‪1 tomato cut into slices‬‬ ‫‪1 capsicum cut into small pieces‬‬ ‫‪A small can of tomato sauce‬‬ ‫‪Arab spices as per taste‬‬ ‫‪1 tbsp garlic, crushed‬‬ ‫‪2 tbsp oil for frying‬‬ ‫‪3 cups of water‬‬

‫‪COOK BOOK_STRIP 5_KHAYRAT BEEF_W19XH4.5.ai‬‬

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‫اﻟﻘﺮوص ﺑﺎﻟﻌﺴﻞ‬ ‫ﻟـ‪ ٥‬اﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫‪ ٢‬ﻛﻮب ﻃﺤﻴﻦ‬ ‫‪ ٣‬أﻛﻮب ﻣﺎء‬ ‫ﺑﻴﻀﻪ‬ ‫رﺷﺔ ﻣﻠﺢ‬ ‫زﻳﺖ ﻟﻠﻘﻠﻲ‬ ‫ﻛﻮب ﻋﺴﻞ‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫ﻳﻀﺎف اﻟﻤﻠﺢ ﻋﻠﻰ اﻟﻄﺤﻴﻦ وﻳﻌﺠﻦ‬ ‫ﺑﺎﻟﻤﺎء واﻟﺒﻴﺾ ‪ ،‬ﺗﻮﺿﻊ ﻣﻘﻼة ﺻﻐﻴﺮة‬ ‫ﻋﻠﻰ اﻟﻨﺎر ‪ ،‬وﺑﺈﺳﺘﺨﺪام ﻣﻠﻌﻘﺔ اﻟﺸﻮرﺑﺔ‬ ‫اﻟﻜﺒﻴﺮة ‪ ،‬ﺗﺼﺐ اﻟﻌﺠﻴﻦ ﻋﻠﻰ ﺷﻜﻞ‬ ‫ﺣﻠﻘﺎت ﺻﻐﻴﺮة ‪ ،‬ﺗﺘﺮك ﻟﺘﺤﻤﺮ ﻗﻠﻴﻼ ‪ ،‬ﺛﻢ‬ ‫ﺗﻘﻠﺐ ﻟﻴﺤﻤﺮ اﻟﻮﺟﻪ ا‪,‬ﺧﺮ ‪ ،‬ﺗﻮﺿﻊ ﻓﻲ‬ ‫ﺻﺤﻦ اﻟﺘﻘﺪﻳﻢ و ﻳﺼﺐ اﻟﻌﺴﻞ ﻗﺒﻞ‬ ‫اﻟﺘﻘﺪﻳﻢ ﻣﺒﺎﺷﺮة ً‬

‫‪Karoos with honey‬‬ ‫‪Serves: 5‬‬

‫‪2 cups flour‬‬ ‫‪3 cups water‬‬ ‫‪1 egg‬‬ ‫‪A pinch of salt‬‬ ‫‪Oil for frying‬‬ ‫‪1 cup honey‬‬ ‫‪Add salt to flour and mix with water and eggs. Heat a small pan. Pour a‬‬ ‫‪spoonful of the batter into a circular shape. Allow to cook until slightly‬‬ ‫‪brown. Place on serving plate and dribble with honey before serving.‬‬

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COOKBOOK 2011 71

‫اﻟﻠﻘﻴﻤﺎت‬ ‫اﻟﻤﻘﺎدﻳﺮ‬ ‫‪ ٣‬اﻛﻮب ﻃﺤﻴﻦ اﺑﻴﺾ‬ ‫‪ ٢‬ﻛﻮب و ½ ﻣﺎء ﻓﺎﺗﺮ‬ ‫ﻣﻠﻌﻘﺘﻴﻦ ﻛﺒﻴﺮﺗﻴﻦ روب‬ ‫ﻣﻠﻌﻘﺘﻴﻦ ﺻﻐﻴﺮﺗﻴﻦ ﺧﻤﻴﺮه‬ ‫ﻛﻮب ﻗﻄﺮ‬ ‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﺗﻀﺎف اﻟﺨﻤﻴﺮه ﻋﻠﻰ اﻟﻄﺤﻴﻦ وﺗﺨﻠﻂ‬ ‫ﺟﻴﺪ‪ ،u‬ﻳﻀﺎف اﻟﺮوب واﻟﻤﺎء وﺗﺨﻠﻂ‬ ‫اﻟﻤﻜﻮﻧﺎت ﺣﺘﻰ ﻳﺘﻜﻮن اﻟﻌﺠﻴﻦ ‪ ،‬ﻳﺘﺮك‬ ‫اﻟﻌﺠﻴﻦ ﻟـ‪ ١٥‬دﻗﻴﻘﺔ ﻋﻠﻰ ا‪,‬ﻗﻞ ‪.‬‬ ‫ﻓﻲ ﻣﻘﻼة ﻋﻤﻴﻘﺔ ﻳﻮﺿﻊ اﻟﺰﻳﺖ ﻋﻠﻰ ﻧﺎر‬ ‫ﻣﺘﻮﺳﻄﺔ ‪ ،‬ﺣﻴﻦ ﻳﺴﺨﻦ اﻟﺰﻳﺖ ﻳﺄﺧﺬ‬ ‫اﻟﻌﺠﻴﻦ ﺑﻤﻘﺪار ﺑﺴﻴﻂ ﺑﺎ‪,‬ﺻﺎﺑﻊ أو‬ ‫ﺑﺎﺳﺘﺨﺪام ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ‪ ،‬ﺗﻮﺿﻊ ﻓﻲ‬ ‫اﻟﺰﻳﺖ ﺗﻘﻠﺐ ﺣﺘﻰ ﺗﺼﺒﺢ ذﻫﺒﻴﺔ اﻟﻠﻮن‬ ‫‪ ،‬ﺗﺘﺮك ﺣﺘﻰ ﻳﻨﺸﻒ اﻟﺰﻳﺖ ﺛﻢ ﺗﻀﺎف‬ ‫إﻟﻴﻬﺎ اﻟﺨﻤﻴﺮة و ﺗﻘﺪم ﻣﺒﺎﺷﺮ ًة‬

‫‪Luqaimat‬‬ ‫‪Serves: 6‬‬

‫‪3 cups white flour‬‬ ‫‪2 ½ cups lukewarm water‬‬ ‫‪2 tbsp yoghurt‬‬ ‫‪1 tsp yeast‬‬ ‫‪1 cup rose water‬‬ ‫‪Oil for frying‬‬ ‫‪Add yeast to flour, mix well then add yogurt and water, rose water and‬‬ ‫‪mix until the dough is smooth. Leave the batter for at least 15 minutes. In‬‬ ‫‪a frying pan heat oil over medium heat. When oil is heated take a spoon‬‬ ‫‪of batter and pour into oil. Fry till golden brown.‬‬ ‫‪Recipes by Aliya Al Yazidi‬‬

‫اﻟﻮﺻﻔﺎت ﻣﻦ ﺗﻘﺪﻳﻢ ‪:‬‬ ‫ﻋﻠﻴﺎء اﻟﻴﺰﻳﺪي‬

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‫ﺗـــﺎﻳﻼﻧـــﺪ‬ DELECTABLY THAI!

THAILAND It is an irrefutable fact that Thai food is one of the most popular cuisines today. Well-known for its unique infusion of spicy, piquant and sweet, the tastes of modern-day Thailand boast an ancient history as early as the thirteenth century. At the heart of Siamese cuisine lie various types of meat and seafood combined with local vegetables, herbs and spices such as garlic and pepper, and served with rice. An important characteristic of Thai food, which differentiates it from its neighbouring countries, is the use of strong spices and flavourings. The cuisine draws influences from India, as is evident from the famous green, red and yellow curries. Despite this, there is a stark difference between a Thai curry and an Indian one; primarily due to the addition of local spices such a Thai holy basil, lemongrass and galangal (Thai ginger). A few favourites are: Pad Thai (fried noodle), Kang Keaw Wan Gai (green chicken curry), Satay (meat on skewers served with peanut sauce), Tom Yam Goong (spicy shrimp soup) and Panaeng (meat in spicy coconut cream). Desserts include: Kao Niaw Ma-Muang (sweet sticky rice with ripe mango and coconut cream) and Bua Loi (rice balls in coconut milk).

‫ﺗﺎﻳﻠﻨﺪ‬ ‫ﻳﻌﺘﻘﺪ اﻟﻜﺜﻴﺮون أن اﻟﻤﻄﺒﺦ اﻟﺘﺎﻳﻼﻧﺪي‬ ‫ وﻫﻮ‬،‫ﻧﺴﺨﺔ ﻣﻜﺮرة ﻣﻦ ﻧﻈﻴﺮه اﻟﻬﻨﺪي‬ ‫ ﺣﻴﺚ إﻧﻪ ﻣﺰﻳﺞ ﻣﻦ اﻟﻤﻄﺒﺦ‬،‫اﻋﺘﻘﺎد ﺧﺎﻃﺊ‬ ‫ﺿﺎﻓﺔ‬F‫ ﺑﺎ‬،‫اﻟﺼﻴﻨﻲ واﻟﻤﺎﻟﻴﺰي واﻟﺒﺮﺗﻐﺎﻟﻲ‬ ‫ﻣﺮ اﻟﺬي ﻳﻤﻨﺤﻪ ﻧﻮﻋﺎ ﻣﻦ‬,‫ ا‬،‫اﻟﻰ اﻟﻬﻨﺪي‬ ‫اﻟﺨﺼﻮﺻﻴﺔ واﻟﻄﻌﻢ اﻟﻤﺨﺘﻠﻒ ﻋﻦ ﺗﻠﻚ‬ ‫ وﻟﻌﻞ‬.‫اﻟﻤﻄﺎﺑﺦ اﻟﺘﻲ أﺧﺬ ﻣﻨﻬﺎ أﺳﺎﺳﻴﺎﺗﻪ‬ ‫ ﻃﻌﻤﻬﺎ‬،‫أﻛﺜﺮ ﻣﺎ ﻳﻤﻴﺰ اﻟﻤﺄﻛﻮﻻت اﻟﺘﺎﻳﻼﻧﺪﻳﺔ‬ ‫ﻋﺸﺎب‬,‫اﻟﺤﺎر ﻻﺣﺘﻮاﺋﻬﺎ ﻋﻠﻰ اﻟﻌﺪﻳﺪ ﻣﻦ ا‬ ‫واﻟﺘﻮاﺑﻞ واﻟﺼﻠﺼﺎت اﻟﺘﻲ ﻻ ﺗﺠﺪﻫﺎ ﻓﻲ‬ .‫ﺧﺮى‬,‫اﻟﻤﻄﺎﺑﺦ ا‬ ‫ إذ‬،‫أﻫﻢ ﻣﺎ ﻳﻤﻴﺰ اﻟﻄﻌﺎم اﻟﺘﺎﻳﻼﻧﺪي أﻧﻪ ﺻﺤﻲ‬ ‫ ﺑﻴﻨﻤﺎ ﻳﻌﺘﻤﺪ اﻟﺠﺰء‬،‫ﻳﺘﻢ ﻃﻬﻲ أﻏﻠﺒﻪ ﺑﺎﻟﺒﺨﺎر‬ ‫ وﻫﻲ‬.‫ﺧﺮ ﻋﻠﻰ اﻟﻘﻠﻲ أو اﻟﺸﻮاء ﻋﻠﻰ اﻟﻨﺎر‬y‫ا‬ ‫ﻃﺮق ﺗﺠﻌﻞ ﻣﻨﻪ ﻃﻌﺎﻣﺎ ﻟﺬﻳﺬا وﻓﻲ ﻧﻔﺲ‬ .‫اﻟﻮﻗﺖ ﻏﻴﺮ ﺿﺎر‬ ‫أﺳﻠﻮب اﻟﻄﻬﻲ ﻟﻴﺲ وﺣﺪه ﻣﺎ ﻳﻤﻴﺰ‬ ‫ ﻟﻜﻦ أﻳﻀﺎ اﻟﺨﻠﻄﺎت اﻟﺘﻲ‬،‫اﻟﻤﻄﺒﺦ اﻟﺘﺎﻳﻼﻧﺪي‬ ‫ واﻟﺘﻲ ﺗﻌﺘﻤﺪ ﻋﻠﻰ‬،‫ﺗﺴﺘﻌﻤﻞ ﻓﻲ اﻟﻤﺄﻛﻮﻻت‬ ‫ﻋﺸﺎب واﻟﺘﻮاﺑﻞ اﻟﺘﺎﻳﻼﻧﺪﻳﺔ ذات‬,‫ﻋﺪد ﻣﻦ ا‬ .‫اﻟﻤﺬاق اﻟﺨﺎص‬ ‫و اﻟﻐﺮﻳﺐ ﻓﻲ اﻟﻤﻄﺒﺦ اﻟﺘﺎﻳﻠﻨﺪي ﻫﻮ ﺗﻨﻮع‬ ‫ﻗﺎﺋﻤﺔ اﻟﻔﻠﻔﻞ اﻟﻤﺴﺘﺨﺪم ﻓﻔﻲ ﻛﻞ وﺟﺒﺔ‬ ‫و اﻟﻜﺜﻴﺮ‬، ‫ﻫﻨﺎﻟﻚ أﻧﻮاع ﻣﺨﺼﺼﺔ ﻣﻦ اﻟﻔﻠﻔﻞ‬ ... ‫ﺳﺮار ﺗﺠﺪوﻧﻬﺎ ﻓﻲ ﻫﺬا اﻟﻤﻄﺒﺦ‬,‫ﻣﻦ ا‬

If we’ve piqued your interest, flip the page and try out some of the delicious recipes that we’ve featured in this section.

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‫اﻟﺮوﺑﻴﺎن دﻳﻢ ﺳﻮم‬ ‫ﻟﺸﺨﺼﻴﻦ‬

‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫‪ ١٠٠‬ﻏﺮام ﻣﻦ اﻟﺮوﺑﻴﺎن‬ ‫‪ ٥‬ﻏﺮاﻣﺎت ﻣﻦ أوراق اﻟﺒﺎﻣﺒﻮ‬ ‫‪ ٥‬ﻏﺮاﻣﺎت ﻣﻦ اﻟﺠﺰر‬ ‫‪ ٥‬ﻏﺮاﻣﺎت ﻣﻦ اﻟﺒﺼﻞ اﻟﻤﻔﺮوم‬ ‫ﻋﺠﻴﻨﺔ اﻟﺪﻗﻴﻖ اﻟﺠﺎﻫﺰة ﻟﺤﺸﻲ اﻟﺮوﺑﻴﺎن‬ ‫ﻣﻠﺢ وﻓﻠﻔﻞ ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫‪F‬ﻋﺪاد ﺣﺸﻮة اﻟﺮوﺑﻴﺎن‪ ،‬ﻳﻘﻄﻊ اﻟﺠﺰر‬ ‫وأوراق اﻟﺒﺎﻣﺒﻮ ﺟﻴﺪ‪ u‬وﻳﻔﺮم اﻟﺮﺑﻴﺎن‪،‬‬ ‫ﺗﺨﻠﻂ ﺟﻤﻴﻊ ﻫﺬه اﻟﻤﻜﻮﻧﺎت وﺗﻔﺮم‬ ‫ﺟﻴﺪ‪ ،u‬ﺗﻌﺪ ﺣﺸﻮة اﻟﺮﺑﻴﺎن‪ ،‬ﺗﺤﺸﻰ‬ ‫اﻟﻌﺠﻴﻨﺔ اﻟﺠﺎﻫﺰة ﺑﺎﻟﺤﺸﻮة اﻟﻤﺤﻀﺮة‬ ‫ﺳﺎﺑﻘﺎ وﺗﻐﻠﻒ ﺟﻴﺪ‪ ،u‬ﺗﻄﻬﻰ اﻟﻌﺠﻴﻨﺔ‬ ‫اﻟﻤﺤﺸﻴﺔ ﻋﻠﻰ اﻟﺒﺨﺎر ﻟﻤﺪة ‪ ٢٠‬دﻗﻴﻘﺔ‪،‬‬ ‫ﺛﻢ ﺗﻘﺪم ﺳﺎﺧﻨﺔ ﻣﻊ ﺻﻠﺼﺔ اﻟﺜﻮم‬ ‫اﻟﺤﺎرة واﻟﺼﻠﺼﺔ اﻟﺤﺎﻣﻀﺔ اﻟﺤﻠﻮة‪.‬‬

‫‪Shrimp‬‬ ‫‪Dimsum‬‬ ‫‪Serves: 2‬‬

‫‪100 gm shrimps‬‬ ‫‪5 gm bamboo shoots‬‬ ‫‪5 gm carrots‬‬ ‫‪5 gm chopped spring onions‬‬ ‫‪Wrappers made of refined flour‬‬ ‫)‪(readymade‬‬ ‫‪Salt and pepper to taste‬‬ ‫‪Chop the carrots and bamboo shoots.‬‬ ‫‪Mince the shrimps. Mix all the ingredients‬‬ ‫‪and mash. Stuff the mashed paste into‬‬ ‫‪the flour wrappers. Steam the wrapped‬‬ ‫‪dumplings for 20 minutes. Serve hot with‬‬ ‫‪sweet and sour sauce or hot garlic sauce.‬‬

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COOKBOOK 2011 77

‫دﺟﺎج ﻛﺎوا ﻧﺎﺳﻲ‬ ‫ﻛﻮري‬ ‫‪%‬رﺑﻌﺔ أﺷﺨﺎص‬

‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫‪ ٤٠٠‬ﻏﺮام ﻣﻦ ا‪,‬رز اﻟﻤﻄﺒﻮخ‬ ‫‪ ٦٠‬ﻏﺮام ﻣﻦ ﻣﻜﻌﺒﺎت اﻟﺪﺟﺎج‬ ‫اﻟﺼﻐﻴﺮة‬ ‫‪ ١٥‬ﻏﺮام ﻣﻦ اﻟﻜﺮﻛﻢ اﻟﻨﺎﻋﻢ‬ ‫‪ ٥٠‬ﻏﺮام ﻣﻦ اﻟﺠﺰر اﻟﻤﻘﻄﻊ‬ ‫‪ ٥٠‬ﻏﺮام ﻣﻦ اﻟﺒﺎزﻳﻼء اﻟﺨﻀﺮاء‬ ‫‪ ٢٥‬ﻏﺮام ﻣﻦ اﻟﺒﻄﺎﻃﺲ اﻟﻤﻄﺒﻮﺧﺔ‬ ‫واﻟﻤﻘﻄﻌﺔ‬ ‫‪ ٢٥‬ﻏﺮام ﻣﻦ ﺷﺮاﺋﺢ اﻟﺬرة اﻟﺼﻐﻴﺮة‬ ‫ﺻﻔﺎر ﺑﻴﻀﺘﺎن‬ ‫‪ ٥٠‬ﻏﺮام ﻣﻦ ﺷﺮاﺋﺢ اﻟﺒﺼﻞ‬ ‫اﻟﻘﻠﻴﻞ ﻣﻦ اﻟﻜﺰﺑﺮة‬ ‫اﻟﻤﻠﺢ واﻟﻔﻠﻔﻞ ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ ‫‪ ٢‬ﻣﻠﻌﻘﺔ ﻃﻌﺎم ﻣﻦ زﻳﺖ ﻟﻠﻄﺒﺦ‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫ﻳﺴﺨﻦ اﻟﺰﻳﺖ ﻓﻲ ﻗﺪر اﻟﻄﻬﻲ ﺛﻢ‬ ‫ﻳﻀﺎف إﻟﻴﻪ ﺻﻔﺎر اﻟﺒﻴﺾ وﻳﻘﻠﺐ‬ ‫ﺟﻴﺪا‪ ،‬ﺗﻀﺎف ﻣﻜﻌﺒﺎت اﻟﺪﺟﺎج واﻟﺠﺰر‬ ‫اﻟﻤﻘﻄﻊ واﻟﺬرة اﻟﺼﻐﻴﺮة و اﻟﺒﺎزﻳﻼء‬ ‫اﻟﺨﻀﺮاء واﻟﺒﻄﺎﻃﺲ وﻳﻘﻠﺐ اﻟﻤﺰﻳﺞ‬ ‫ﺟﻴﺪا‪ ،‬وﻣﻦ ﺛﻢ ﻳﻀﺎف ا‪,‬رز اﻟﻤﻄﺒﻮخ‬ ‫أﺛﻨﺎء اﻟﺘﻘﻠﻴﺐ‪ ،‬وﺑﻌﺪ ذﻟﻚ ﻳﻀﺎف‬ ‫اﻟﻤﻠﺢ واﻟﻔﻠﻔﻞ واﻟﻜﺮﻛﻢ اﻟﻤﻄﺤﻮن‬ ‫ﺗﻘﻠﺐ ﺟﻤﻴﻊ اﻟﻤﻜﻮﻧﺎت ﺣﺘﻰ ﺗﺘﺠﺎﻧﺲ‬ ‫ﺟﻴﺪ‪ u‬وﺗﻜﺘﺴﺐ اﻟﻨﻜﻬﺔ‪ ،‬ﻳﻘﺪم‬ ‫اﻟﻄﺒﻖ ﺳﺎﺧﻨﺎ و ﻳﻤﻜﻦ ﺗﺰﻳﻴﻨﻪ‬ ‫ﺑﺸﺮاﺋﺢ اﻟﺒﺼﻞ واﻟﻜﺰﺑﺮة‪.‬‬

‫‪Chicken Kaow‬‬ ‫‪Nassi Korey‬‬ ‫‪Serves: 4‬‬

‫‪400 gm rice cooked‬‬ ‫‪60 gm small chicken cubes‬‬ ‫‪15 gm turmeric powder‬‬ ‫‪50 gm diced carrots‬‬ ‫‪50 gm green peas‬‬ ‫‪35 gm diced boiled potato‬‬ ‫‪25 gm sliced baby corn‬‬ ‫‪2 egg yolks‬‬ ‫‪50 gm sliced onions‬‬ ‫‪A few springs of coriander‬‬ ‫‪Salt and pepper to taste‬‬ ‫‪2 tbsp cooking oil‬‬ ‫‪Heat a wok and add oil. Put in the‬‬ ‫‪egg yolks and stir-fry for a bit more.‬‬ ‫‪Add the cooked rice while you‬‬ ‫‪keep stirring. Add salt, pepper and‬‬ ‫‪turmeric. Stir until the ingredients‬‬ ‫‪are mixed well. Serve hot in a bowl‬‬ ‫‪and garnish with fried sliced onions‬‬ ‫‪and coriander.‬‬ ‫‪1:24:46 PM‬‬

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‫ﻛﺎﻳﻦ ﻛﻴﻮ‬ ‫وارن ﻛﺎي‬ ‫) دﺟﺎج ﺑﺎﻟﻜﺎري اﻟﺘﺎﻳﻠﻨﺪي ا‪,‬ﺧﻀﺮ(‬ ‫‪,‬رﺑﻌﺔ أﺷﺨﺎص‬ ‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫‪ ٢٠٠‬ﻏﺮام ﻣﻦ اﻟﺪﺟﺎج اﻟﺨﺎﻟﻲ ﻣﻦ اﻟﻌﻈﻢ‬ ‫‪ ٢٥‬ﻏﺮام ﻣﻦ اﻟﻤﺸﺮوم اﻟﻄﺎزج‬ ‫اﻟﻘﻠﻴﻞ ﻣﻦ أوراق اﻟﺮﻳﺤﺎن‬ ‫‪٢٠‬ﻏﺮام ﻣﻦ ﻣﻌﺠﻮن اﻟﻜﺎري اﻟﺘﺎﻳﻠﻨﺪي‬ ‫ا‪,‬ﺧﻀﺮ‬ ‫‪ ٢٥‬ﻏﺮام ﻣﻦ ﺣﻠﻴﺐ ﺟﻮز اﻟﻬﻨﺪ‬ ‫‪١٠‬ﻣﻠﻢ ﻣﻦ ﺻﻠﺼﺔ اﻟﺴﻤﻚ‬ ‫‪ ١٠‬ﻏﺮاﻣﺎت ﻣﻦ ﻃﺤﻴﻦ اﻟﺬرة‬ ‫ﺻﻔﺎر ﺑﻴﻀﺔ واﺣﺪة‬ ‫‪ ١٥‬ﻏﺮام ﻣﻦ اﻟﺒﺎذﻧﺠﺎن‬ ‫‪ ٢‬ﻣﻠﻌﻘﺔ ﻃﻌﺎم ﻛﺒﻴﺮة ﻣﻦ اﻟﺰﻳﺖ‬ ‫ﻟﻠﻄﻬﻲ‬ ‫ﻣﻠﺢ وﻓﻠﻔﻞ ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫ﻳﻐﻤﺲ اﻟﺪﺟﺎج ﻓﻲ ﺻﻔﺎر اﻟﺒﻴﺾ وﻣﻦ‬ ‫ﺛﻢ ﻓﻲ ﻃﺤﻴﻦ اﻟﺬرة ﻟﻴﺘﻢ ﻗﻠﻴﻪ ﻓﻲ‬ ‫اﻟﺰﻳﺖ ﺑﻌﺪ ذﻟﻚ‪ ،‬ﺗﻌﺪ ﻋﺠﻴﻨﺔ ﺧﻔﻴﻔﺔ‬ ‫ﺳﺎﺋﻠﺔ ﻣﻦ ﻃﺤﻴﻦ اﻟﺬرة وﺗﺘﺮك ﺟﺎﻧﺒﺎ‪،‬‬ ‫ﻳﺴﺨﻦ اﻟﺰﻳﺖ ﻓﻲ ﻗﺪر اﻟﻄﻬﻲ وﻳﻀﺎف‬ ‫إﻟﻴﻪ ﻣﻌﺠﻮن اﻟﻜﺎري ا‪,‬ﺧﻀﺮ وﺣﻠﻴﺐ‬ ‫ﺟﻮز اﻟﻬﻨﺪ وﺻﻠﺼﺔ اﻟﺴﻤﻚ ‪ ،‬ﻳﻘﻠﺐ‬ ‫اﻟﻤﺰﻳﺞ ﺛﻢ ﺗﻀﺎف ﻗﻄﻊ اﻟﺪﺟﺎج وأوراق‬ ‫اﻟﺮﻳﺤﺎن واﻟﻤﺸﺮوم واﻟﺒﺎذﻧﺠﺎن ﻣﻊ‬ ‫ﻣﺘﺎﺑﻌﺔ اﻟﺘﻘﻠﻴﺐ‪ ،‬ﻳﻀﺎف ﻣﻌﺠﻮن ﻃﺤﻴﻦ‬ ‫اﻟﺬرة اﻟﺬي ﺗﻢ ﺗﺤﻀﻴﺮه ﻣﺴﺒﻘﺎ إﻟﻰ‬ ‫ﺑﻘﻴﺔ اﻟﻤﻜﻮﻧﺎت ﻟﻠﺤﺼﻮل ﻋﻠﻰ ﺻﻠﺼﺔ‬ ‫ﻛﺜﻴﻔﺔ‪ .‬ﻳﻀﺎف اﻟﻤﻠﺢ واﻟﻔﻠﻔﻞ واﻟﻘﻠﻴﻞ‬ ‫ﻣﻦ اﻟﺴﻜﺮ وﻳﻘﺪم ﺳﺎﺧﻨﺎ ‪.‬‬

‫‪Kaen Kiew Warn Kai‬‬ ‫‪Serves: 4‬‬

‫‪200 gm shredded chicken‬‬ ‫‪25 gm button/black/fresh mushrooms‬‬ ‫‪A few basil leaves‬‬ ‫)‪20 gm Thai green curry paste (readymade‬‬ ‫‪25 gm coconut milk‬‬ ‫‪10 ml fish sauce‬‬ ‫‪10 gm corn flour‬‬ ‫‪1 egg yolk‬‬ ‫‪15 gm small brinjals‬‬ ‫‪2 tbsp cooking oil‬‬ ‫‪Salt, pepper and sugar to taste‬‬ ‫‪Coat the chicken with the egg yolk and some‬‬ ‫‪cornflour and then deep fry. Make a thin paste‬‬ ‫‪with cornflour and water. Put oil in a heated wok,‬‬ ‫‪add the green curry paste, coconut milk, fish‬‬ ‫‪sauce and stir. Add the shredded chicken, basil‬‬ ‫‪leaves, mushrooms and brinjals. Continue stirring.‬‬ ‫‪Add the cornflour paste to thicken the gravy. Put‬‬ ‫‪in salt, pepper and sugar to suit your taste.‬‬

‫‪1:26:07 PM‬‬

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‫ﺑﻴﻜﺎ ﺑﻮك ﺑﻴﺮك ﺗﺎي‬ ‫ﺧﻀﺮوات ﻣﺸﻜﻠﺔ وﻣﺤﻤﺮة‬ ‫ﺑﺎﻟﻔﻠﻔﻞ ا ﺳﻮد(‬ ‫ رﺑﻌﺔ أﺷﺨﺎص‬ ‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫‪ ٣٥‬ﻏﺮام ﻣﻦ اﻟﺠﺰر‬ ‫‪ ٣٠‬ﻏﺮام ﻣﻦ اﻟﻘﺮﻧﺒﻴﻂ‬ ‫‪ ٣٥‬ﻏﺮام ﻣﻦ اﻟﻤﺸﺮوم‬ ‫‪ ٣٥‬ﻏﺮام ﻣﻦ اﻟﺒﻄﺎﻃﺲ‬ ‫‪ ٢٥‬ﻏﺮام ﻣﻦ اﻟﻔﻠﻔﻞ اﻟﺤﻠﻮ‬ ‫‪ ٣٠‬ﻏﺮام ﻣﻦ اﻟﺒﺎﻣﻴﺔ‬ ‫‪ ٣٠‬ﻏﺮام ﻣﻦ ﺷﺮاﺋﺢ اﻟﺬرة اﻟﺼﻐﻴﺮة‬ ‫‪ ١٥‬ﻏﺮام ﻣﻦ اﻟﻔﻠﻔﻞ اﻟﻤﻄﺤﻮن‬ ‫‪ ١٠‬ﻏﺮام ﻣﻦ ﻃﺤﻴﻦ اﻟﺬرة‬ ‫‪ ١٥‬ﻣﻠﻢ ﻣﻦ ﺻﻠﺼﺔ اﻟﺼﻮﻳﺎ‪ -‬اﻟﺨﻔﻴﻔﺔ‬ ‫واﻟﻐﺎﻣﻘﺔ اﻟﻠﻮن‬ ‫‪ ٢٥‬ﻏﺮام ﻣﻦ اﻟﺒﺼﻞ اﻟﻤﻘﻄﻊ‬ ‫‪ ١٠‬ﻏﺮاﻣﺎت ﻣﻦ اﻟﺜﻮم اﻟﻤﻔﺮوم‬ ‫‪ ١٠‬ﻣﻠﻢ ﻣﻦ ﻋﺼﻴﺮ اﻟﻠﻴﻤﻮن‬ ‫‪ ١٠٠‬ﻏﺮام ﻣﻦ اﻟﺪﻗﻴﻖ‬ ‫‪ ٢‬ﻣﻠﻌﻘﺔ ﻃﻌﺎم ﻣﻦ اﻟﺰﻳﺖ ﻟﻠﻄﻬﻲ‬ ‫اﻟﻤﻠﺢ ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫ﻳﻘﻄﻊ اﻟﺒﻄﺎﻃﺲ إﻟﻰ ﺷﺮاﺋﺢ ﻃﻮﻳﻠﺔ‬ ‫ﻣﺜﻞ اﻟﺒﻄﺎﻃﺲ اﻟﻤﻘﻠﻴﺔ وﻣﻦ ﺛﻢ‬ ‫ﻳﻘﻄﻊ اﻟﻤﺸﺮوم إﻟﻰ ﺷﺮاﺋﺢ وﻛﺬﻟﻚ‬ ‫ﺑﻘﻴﺔ اﻟﺨﻀﺮوات‪ ،‬ﺗﻐﻤﺲ اﻟﺨﻀﺮوات‬ ‫و اﻟﻘﺮﻧﺒﻴﻂ ﻓﻲ اﻟﺪﻗﻴﻖ ﻗﺒﻞ ﻣﺮﺣﻠﺔ‬ ‫اﻟﻘﻠﻲ‪ ،‬وﻓﻲ اﻟﺠﺎﻧﺐ ا‪J‬ﺧﺮ‪ ،‬ﻳﺴﺨﻦ‬ ‫اﻟﺰﻳﺖ ﻓﻲ اﻟﻘﺪر ﻗﺒﻞ إﺿﺎﻓﺔ اﻟﺒﺼﻞ‬ ‫اﻟﻤﻘﻄﻊ واﻟﺜﻮم اﻟﻤﻔﺮوم ‪،‬ﻳﻘﻠﺐ اﻟﻤﺰﻳﺞ‪،‬‬ ‫ﺗﻀﺎف ﺻﻠﺼﺔ اﻟﺼﻮﻳﺎ واﻟﻔﻠﻔﻞ واﻟﻤﻠﺢ‬ ‫إﻟﻰ اﻟﻤﺰﻳﺞ اﻟﺴﺎﺑﻖ‪ ،‬وﺑﻌﺪ ذﻟﻚ ﺗﻀﺎف‬ ‫اﻟﺨﻀﺮوات اﻟﻤﻘﻠﻴﺔ ﻣﺴﺒﻘﺎ إﻟﻰ اﻟﻘﺪر‬ ‫وﺗﺤﺮك ﺟﻤﻴﻊ اﻟﻤﻜﻮﻧﺎت ﺟﻴﺪ‪ .P‬ﻳﻀﺎف‬ ‫اﻟﻘﻠﻴﻞ ﻣﻦ ﻋﺼﻴﺮ اﻟﻠﻴﻤﻮن إﻟﻰ‬ ‫اﻟﻤﻜﻮﻧﺎت ‪،‬ﻳﻘﺪم اﻟﻄﺒﻖ ﺳﺎﺧﻨﺎ‪.‬‬

‫‪Slice the potatoes like French fries.‬‬ ‫‪Make fine slices of the mushrooms‬‬ ‫‪and dice all the remaining vegetables.‬‬ ‫‪Coat the veggies with corn flour and‬‬ ‫‪refined flour and deep fry until crispy.‬‬ ‫‪Add oil to a heated wok; add chopped‬‬ ‫‪onions and minced garlic. Add soya‬‬ ‫‪flour, crushed peppercorns and salt.‬‬ ‫‪Put in the vegetables and stir-fry all‬‬ ‫‪of it. Add a dash of lemon juice and‬‬ ‫‪serve hot.‬‬

‫‪Phak Phuk‬‬ ‫‪Prik Thai‬‬ ‫‪Serves: 4‬‬

‫‪35 gm carrots‬‬ ‫‪30 gm cauliflower florets‬‬ ‫‪35 gm button mushrooms‬‬ ‫‪35 gm potatoes‬‬ ‫‪25 gm capsicum‬‬ ‫‪30 gm okra‬‬ ‫‪30 gm baby corn‬‬ ‫‪15 gm pepper corns, crushed‬‬ ‫‪10 gm corn flour‬‬ ‫‪15 ml soya sauce – light and dark‬‬ ‫‪25 gm chopped onions‬‬ ‫‪10 gm minced garlic‬‬ ‫‪10 ml lemon juice‬‬ ‫‪100 gm refined flour‬‬ ‫‪Salt to taste‬‬

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‫ﺑﺎن ﻛﻴﻚ اﻟﺘﻤﺮ‬ ‫‪J‬رﺑﻌﺔ أﺷﺨﺎص‬ ‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫‪ ١٠‬ﻏﺮاﻣﺎت ﻣﻦ اﻟﺘﻤﺮ اﻟﺨﺎﻟﻲ ﻣﻦ اﻟﺒﺬور‬ ‫اﻟﻘﻠﻴﻞ ﻣﻦ اﻟﺰﺑﺪة‬ ‫ﻋﺼﻴﺮ اﻟﺮﻣﺎن‬ ‫ﻋﺠﻴﻨﺔ اﻟﺪﻗﻴﻖ اﻟﺠﺎﻫﺰة‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫ﻳﻔﺮد اﻟﺘﻤﺮ ﻣﻊ اﻟﻘﻠﻴﻞ ﻣﻦ اﻟﺰﺑﺪة ﻓﻲ‬ ‫ﺻﺤﻦ ﻣﺴﺘﻮ وﻣﻦ ﺛﻢ ﻳﻘﻄﻊ اﻟﺘﻤﺮ‬ ‫ﻋﻠﻰ ﺷﻜﻞ ﻣﺮﺑﻌﺎت ﻗﻠﻴﻠﺔ اﻟﻜﺜﺎﻓﺔ‬ ‫وﺗﺤﺸﻰ اﻟﻘﻄﻊ ﻓﻲ اﻟﻌﺠﻴﻨﺔ اﻟﺠﺎﻫﺰة ‪،‬‬ ‫وﺑﻌﺪ اﻻﻧﺘﻬﺎء ﻣﻦ ﻫﺬه اﻟﺨﻄﻮة ‪ ،‬ﺗﻘﻠﻰ‬ ‫اﻟﻌﺠﻴﻨﺔ اﻟﻤﺤﺸﻴﺔ ﺑﺎﻟﺘﻤﺮ ﻓﻲ اﻟﻘﻠﻴﻞ‬ ‫ﻣﻦ اﻟﺰﺑﺪة ﺣﺘﻰ ﺗﻜﺘﺴﺐ اﻟﻠﻮن اﻟﺒﻨﻲ‪،‬‬ ‫وأﺧﻴﺮ‪ A‬ﻳﺴﻜﺐ ﻋﺼﻴﺮ اﻟﺮﻣﺎن ﻋﻠﻰ اﻟﺒﺎن‬ ‫ﻛﻴﻚ اﻟﺠﺎﻫﺰ و ﻳﻘﺪم ﻣﻊ اﻳﺲ ﻛﺮﻳﻢ‬ ‫اﻟﻔﺎﻧﻴﻠﻴﺎ‪.‬‬ ‫اﻟﻮﺻﻔﺎت ﻣﻘﺪﻣﺔ ﻣﻦ ﻣﻄﻌﻢ‬ ‫ﺟﻮﻟﺪن اورﻳﻜﺲ‬

‫‪Date Pancakes‬‬ ‫‪Serves: 4‬‬

‫‪10 gm seedless dates‬‬ ‫‪A little butter‬‬ ‫‪Grenadine syrup‬‬ ‫‪Wrappers made of refined flour‬‬ ‫‪Mash the dates with a little butter in a flat‬‬ ‫‪dish. Cut into thin squares and fold them‬‬ ‫‪into the wrapper. Using a little butter,‬‬ ‫‪shallow fry the date squares until light‬‬ ‫‪brown. Pour a little Grenadine syrup into‬‬ ‫‪the pan. Serve hot with vanilla ice cream.‬‬ ‫‪Recipes from Golden Oryx Restaurant‬‬

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‫ﺟﻮﻟﻪ ﻓﻲ اﻟﻤﻄﺒﺦ اﻟﺘﺮﻛﻲ‬ A SUBLIME EXPERIENCE TURKEY Turkey has a deep-rooted history and a rich cultural heritage – both of which seem to have abundantly influenced the cuisine – just like any great work of art. Anyone who visits Turkey will notice how special mealtimes are. More often than not, it’s a communal activity and families seem to share a special and almost-spiritual connection with their food and those around. Cooking again, varies according to region. For instance, dishes from Istanbul, Bursa and the Aegean region sparingly use spices and prefer rice over burghul. The Black Sea region, has a cuisine evolved around seafood and fish, whereas the southeast is famous for kebabs, mezzes and desserts such as baklava, kadayıf and künefe. Like other countries in the Mediterranean, the western parts of Turkey also have dishes that are cooked in olive oil and rich in vegetables, herbs and fish. Central Anatolia is famous for its pasta specialties, such as keşkek, mantı and gözleme. Food on the go is also popular in Turkey. Borek (filled fried or baked filo pastry), simit (bread ring) and poğagça (buns) are popular snacks that can bought from street vendors apart from roasted chestnuts, stuffed mussels and corn on the cob. Gourmands will agree, unlike Italian or French cuisine, Turkish cuisine does not really have signature dishes per se, but in fact have similar patterns in a variety of cuisines. The food is a beautiful fusion of the Far-East and Mediterranean and quite unlike anything you’ll ever experience.

‫ﺗﺮﻛﻴﺎ‬ ‫رﺑﻤﺎ ﺗﻜﻮن ﺗﺮﻛﻴﺎ أﻳﻘﻮﻧﺔ ﻣﻦ اﻟﺠﻤﺎل‬ ‫ﻓﻬﻲ ﻃﺒﻴﻌﺔ ﺳﺎﺣﺮة أﺧﺎذة‬، ‫اﻟﻤﺘﻜﺎﻣﻞ‬ ‫ ﻣﻦ ﻣﻮﻗﻌﻬﺎ اﻟﺠﻐﺮاﻓﻲ اﻟﺒﺪﻳﻊ‬، ‫وراﺋﻌﺔ‬ ‫إﻟﻰ اﻟﺘﻨﻮع و اﻟﻤﺮاﺣﻞ اﻟﺘﺎرﻳﺨﻴﺔ اﻟﺘﻲ‬ ‫ إﻟﻰ اﻟﻄﺒﻴﻌﺔ اﻟﻐﻨﺎء‬، ‫ﻣﺮت ﺑﻬﺎ اﻟﺒﻠﺪ‬ ‫ﻟﺘﺮﻛﻴﺎ وإﻟﻰ اﻟﺠﻤﺎل اﻟﺬي ﻳﻨﻌﻜﺲ ﻓﻲ‬ ‫ ﻓﻲ اﻟﻤﺎﺋﺪة اﻟﺘﺮﻛﻴﺔ ﻳﺸﺘﻬﺮ‬، ‫ﻣﺎﺋﺪﺗﻬﺎ‬ ‫وﻫﻮ أن‬، ‫ﻣﺒﺪأ ﺟﻤﻴﻞ و ﻏﺮﻳﺐ ﻧﻮﻋﺎ ﻣﺎ‬ ‫ﺗﺮاك‬T‫ ﻟﺬا ﻓﺄن ا‬، ‫اﻟﻌﻴﻦ ﺗﺄﻛﻞ ﻗﺒﻞ اﻟﻔﻢ‬ ‫ﻻ ﻳﻬﺘﻤﻮن ﻓﻘﻂ ﻟﺘﺠﺎﻧﺲ اﻟﻤﻘﺎدﻳﺮ و‬ ‫ﻟﻮان‬T‫ إﻧﻤﺎ ﺣﺘﻰ ﻓﻲ ا‬، ‫اﻟﻤﻜﻮﻧﺎت وﺣﺪﻫﺎ‬ ‫ﺷﻜﺎل و ﻃﺮق اﻟﺘﻘﺪﻳﻢ و ﻻ رﻳﺐ ﻓﻲ‬T‫و ا‬ ‫واﻧﻲ اﻟﺘﺮﻛﻴﺔ‬T‫ذﻟﻚ ﺧﺎﺻﺔ ﻣﻊ اﺷﺘﻬﺎر ا‬ ‫اﻟﺘﻲ ﺗﻌﺘﻤﺪ ﻓﻲ ﺻﻨﺎﻋﻬﺎ ﺣﻠﻰ اﻟﺰﺟﺎج‬ ‫واﻧﻲ‬T‫و اﻟﻔﻀﺔ و اﻟﻨﺤﺎس و ﺑﻌﺾ ا‬ . ‫اﻟﻤﺬﻫﺒﺔ‬ ‫و ﻳﻤﻜﻦ ﻟﻠﻤﺘﺘﺒﻊ ﻟﻠﻤﻄﺒﺦ اﻟﺘﺮﻛﻲ أن‬ ‫ﻳﺠﺪ ﺗﺸﺎﺑﻬﺎ ﺑﻴﻨﻪ و ﺑﻴﻦ اﻟﻤﻄﺒﺨﻴﻦ‬ ‫ا^ﻳﺮاﻧﻲ و اﻟﻌﺮﺑﻲ و ﻫﻮ إن دل ﻓﻴﺪل‬ ‫ﻋﻠﻰ ﻋﻤﻖ اﻟﻌﻼﻗﺔ اﻟﺘﺎرﻳﺨﻴﺔ ﻓﻲ‬ ‫اﻟﻤﻨﻄﻘﺔ ﺑﻴﻦ ﻫﺬه اﻟﺜﻘﺎﻓﺎت و ﻫﻮ ﻣﺎ‬ . ‫اﻧﻌﻜﺲ ﺑﻄﺒﻴﻌﺔ اﻟﺤﺎل ﻋﻠﻰ اﻟﻤﻄﺎﺑﺦ‬ .... ‫وﺻﻔﺎت ﻣﻦ اﻟﺒﻴﺖ اﻟﺘﺮﻛﻲ‬

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‫ﺷﻮرﺑﺔ اﻟﻜﺮاث‬ ‫ﻟﺨﻤﺴﺔ أﺷﺨﺎص‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﺣﺒﺔ ﻛﺮاث‬٢ ‫ ﺣﺒﺔ ﺑﻄﺎﻃﺲ‬٢ ‫ ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة ﻃﺤﻴﻦ‬٢ ‫ ﻣﻼﻋﻖ ﻛﺒﻴﺮة زﻳﺖ‬٥ -‫ إﻟﻰ‬٤ ‫ ﻛﻮب ﺣﻠﻴﺐ‬١ ‫ﻣﻠﺢ ﺣﺴﺐ اﻟﺮﻏﺒﺔ‬ : ‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻳﻘﻄﻊ اﻟﻜﺮاث واﻟﺒﻄﺎﻃﺲ إﻟﻰ ﻗﻄﻊ‬ ،‫وﺗﺴﻠﻖ ﺣﺘﻰ ﺗﺼﺒﺢ ﻟﻴﻨﺔ وﻫﺸﺔ‬ ‫ﻳﺤﻤﺺ اﻟﻄﺤﻴﻦ ﻣﻊ اﻟﺰﻳﺖ ﺣﺘﻰ‬ ‫ ﺛﻢ ﻳﻮﺿﻊ ﻣﻬﺮوس اﻟﺒﻄﺎﻃﺲ‬،‫ﻳﺤﻤﺮ‬ ‫ ﻣﻊ إﺿﺎﻓﺔ‬،‫واﻟﻜﺮاث ﻓﻲ اﻟﺨﻼط‬ ‫اﻟﻄﺤﻴﻦ واﻟﺰﻳﺖ واﻟﺤﻠﻴﺐ واﻟﻤﻠﺢ‬ ‫ ﺛﻢ ﻳﻌﺎد إﻟﻰ‬m‫ووﻳﺘﺮك ﺣﺘﻰ ﻳﺼﺒﺢ ﻧﺎﻋﻤ‬ .‫ وﻳﺘﺮك ﻟﻌﺪة دﻗﺎﺋﻖ‬،‫اﻟﻨﺎر‬

Leek Soup Serves: 5

2 leeks 2 potatoes 2 tbsp flour 4-5 tbsp oil 1 glass milk Salt to taste Chop the leeks finely. Cut potatoes into four pieces and boil them with leeks. When cool, beat well with a mixer. Add oil in a pan and roast flour. Add the blended potatoes-leek mixture. Finally add milk and salt and let it boil for five minutes. Serve hot.

Recipe by Hulya Yanasan Erol, wife of the Ambassador of the Republic of Turkey

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‫ﺑﺎذﻧﺠﺎن ﺑﺎﻟﻠﺤﻢ‬ ‫ﻟﺨﻤﺴﺔ أﺷﺨﺎص‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﺟﺮام ﻟﺤﻢ ﺧﺮوف ﻣﻘﻄﻊ إﻟﻰ ﻣﻜﻌﺒﺎت‬٥٠٠ ‫ ﻛﻎ ﺑﺎذﻧﺠﺎن‬١ ‫ ﺣﺒﺔ ﻃﻤﺎﻃﻢ‬٢ ‫ ﺣﺒﺔ ﻓﻠﻔﻞ ﺣﻠﻮ‬٢ / ‫وراق‬4‫½ ﺑﺎﻗﺔ ﺑﻘﺪوﻧﺲ ﻣﺴﻄﺤﺔ ا‬ ‫ﻟﺘﺰﻳﻴﻦ‬ ‫ﺣﺒﺔ ﺑﺼﻞ‬ ‫ﻓﺼﻮص ﺛﻮم‬٤ ‫ ﻏﺮام زﺑﺪه‬١٥٠ ‫ ﺟﺮام ﺟﺒﻨﻪ ﻣﺒﺸﻮرة‬١٥٠ ‫ ﻋﺒﻮة ﺻﻐﻴﺮة ﻣﻦ ﻣﻌﺠﻮن اﻟﻄﻤﺎﻃﻢ‬١ ‫ﺣﺒﺔ ﺟﻮز اﻟﻄﻴﺐ‬ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة دﻗﻴﻖ‬٢ ‫ ﻣﻠﻌﻘﺔ ﻧﺸﺎء‬١ ‫ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻃﺤﻴﻦ‬٢ ‫ ﻛﻮب ﻣﻦ اﻟﺤﻠﻴﺐ‬١ ‫ﻓﻠﻔﻞ أﺳﻮد‬

Hünkar Beğendi Serves: 5

500 gm lamb (cut into cubes) 1 kg long thin aubergines 2 tomatoes 2 hot green peppers ½ bunch of flat-leaved parsley for garnishing 1 onion 4 cloves of garlic 150 gm butter 50 gm grated mild cheese 1 tbsp sweet pepper paste 1 nutmeg 2 tsp flour 1 tbsp wheat starch 1 cup milk 2 tsp salt Black pepper to taste Bring 1.5 litres of water to the boil and add the cubed lamb and let it simmer. Skin the tomatoes, remove the seeds and dice them. Peel an onion, divide in two and slice finely. Finely slice the garlic. Remove the seeds Recipe by Hulya Yanasan Erol, wife of the Ambassador of the Republic of Turkey

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from the hot peppers and cut into small pieces. Stir the boiling meat occasionally. Drain and rinse the boiled meat. Fry the onion in butter over low heat. Add garlic and after a minute add the green peppers and fry for a further two minutes. Add the meat and stir for 3-4 minutes. Add flour and sweet pepper paste and mix well. Add hot water and cook over medium heat. Just before the meat is cooked, add salt and black pepper. Add diced tomatoes, cook for another three to four minutes. Cover and leave to simmer. Grill the aubergines over charcoal. Peel off the skins. Cut away the stalk and dice. Fry the aubergines in butter, add wheat or corn starch and continue to fry. Add milk and stir until it thickens. Add black pepper and a pinch of ground nutmeg. Stir in the grated cheese. Add salt to taste and put it on a plate. For serving, spoon the lamb stew over the top of the puree.

:‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻳﺴﺨﻦ ﻟﺘﺮ وﻧﺼﻒ ﻣﻦ اﻟﻤﺎء ﻟﻄﻬﻲ‬ ‫ ﺗﻘﺸﺮ اﻟﻄﻤﺎﻃﻢ وﻳﺰال‬،‫ﻣﻜﻌﺒﺎت اﻟﻠﺤﻢ‬ ‫ ﻳﻘﻄﻊ اﻟﺒﺼﻞ واﻟﻔﻠﻔﻞ اﻟﺤﺎر‬،‫اﻟﺒﺬر ﻣﻨﻬﺎ‬ ‫ ﺑﻌﺪ‬،‫ وﻳﻬﺮس اﻟﺜﻮم‬،‫ﺑﻌﺪ إزاﻟﺔ اﻟﺒﺬر ﻣﻨﻪ‬ ‫ وﻳﻀﺎف‬،‫ذﻟﻚ ﺗﺴﺨﻦ اﻟﺰﺑﺪة ﻋﻠﻰ ﻧﺎر ﻫﺎدﺋﺔ‬ ‫إﻟﻴﻬﺎ اﻟﺒﺼﻞ وﺑﻌﺪه اﻟﺜﻮم واﻟﻔﻠﻔﻞ‬ ‫ واﻟﻄﻤﺎﻃﻢ وﺑﻌﺪ دﻗﻴﻘﺔ ﻣﻦ‬،‫ﺧﻀﺮ‬4‫ا‬ ‫ ﺗﺮﻓﻊ درﺟﺔ اﻟﺤﺮارة وﻳﻮﺿﻊ اﻟﻠﺤﻢ‬،‫اﻟﺘﺤﺮﻳﻚ‬ ‫واﻟﻄﺤﻴﻦ وﺗﺤﺮك اﻟﻤﻜﻮﻧﺎت ﻣﻊ ﺑﻌﻀﻬﺎ‬ ‫ ﺛﻢ ﻳﻀﺎف اﻟﻤﺎء اﻟﺴﺎﺧﻦ وﻳﺘﺮك‬،‫اﻟﺒﻌﺾ‬ ‫ ﻣﻊ‬،‫ﻋﻠﻰ ﻧﺎر ﻣﺘﻮﺳﻄﺔ ﻟﻤﺪة أرﺑﻊ دﻗﺎﺋﻖ‬ ‫ وﻳﺘﺮك ﻋﻠﻰ اﻟﻨﺎر‬، ‫إﺿﺎﻓﺔ اﻟﻤﻠﺢ واﻟﻔﻠﻔﻞ‬ ‫ أﺛﻨﺎء ﻫﺬا اﻟﻮﻗﺖ‬.‫ﺣﺘﻰ ﺗﻨﻀﺞ اﻟﻤﻜﻮﻧﺎت‬ ‫ﻳﻘﺸﺮ اﻟﺒﺎذﻧﺠﺎن وﺗﺰال ﻛﻞ أﻃﺮﻓﻪ وﺗﻘﻄﻊ‬ ‫ ﺛﻢ ﺗﺴﺨﻦ اﻟﺰﺑﺪة أو اﻟﺰﻳﺖ‬،‫إﻟﻰ ﻣﻜﻌﺒﺎت‬ ‫وﺗﻮﺿﻊ ﻣﻜﻌﺒﺎت اﻟﺒﺎذﻧﺠﺎن ﻓﻴﻬﺎ ﺣﺘﻰ‬ ‫ﺗﺴﺘﻮي ﺛﻢ ﻳﻀﺎف اﻟﻨﺸﺎ واﻟﻄﺤﻴﻦ ﻣﻊ‬ ‫ ﺑﻌﺪ ذﻟﻚ ﻳﻀﺎف‬،‫اﻻﺳﺘﻤﺮار ﺑﺎﻟﺘﺤﺮﻳﻚ‬ ‫ وﻳﻀﺎف‬،f‫اﻟﺤﻠﻴﺐ ﺣﺘﻰ ﻳﺼﺒﺢ اﻟﻤﺰﻳﺞ ﻏﻠﻴﻈ‬ ‫ﺳﻮد ﻣﻊ‬4‫اﻟﺠﺒﻦ وﺟﻮز اﻟﻄﻴﺐ واﻟﻔﻠﻔﻞ ا‬ ‫اﻻﺳﺘﻤﺮار ﻓﻲ اﻟﺘﺤﺮﻳﻚ و اﻟﺨﻠﻂ إﻟﻰ أن‬ .‫ﺗﺘﺠﺎﻧﺲ اﻟﻤﻜﻮﻧﺎت‬ ‫ﻋﻨﺪ اﻟﺘﻘﺪﻳﻢ ﻳﺴﻜﺐ اﻟﻠﺤﻢ ﻓﻲ ﺻﺤﻦ‬ .‫وﺗﻮﺿﻊ ﺻﻠﺼﺔ اﻟﺒﺎذﻧﺠﺎن ﻓﻮﻗﻪ‬

‫ ﺣﻠﻴﺎ ﻳﺎﻧﺴﺎن‬: ‫اﻟﻮﺻﻔﺎت ﻣﻦ ﺗﻘﺪﻳﻢ‬ ‫إرول زوﺟﺔ اﻟﺴﻔﻴﺮ اﻟﺘﺮﻛﻲ اﻟﻤﻌﺘﻤﺪ‬ ‫ﻟﺪى اﻟﺴﻠﻄﻨﺔ‬

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Börek

Serves: 8 to 10 2 eggs, lightly beaten in separate containers 1 bunch fresh parsley, minced 2 cloves garlic, minced ¾ tsp crushed red pepper 170 g smoked Gouda cheese, shredded 170 g Emmental cheese (Swiss cheese), finely shredded 12 sheets filo pastry 1 ½ cups unsalted butter, melted In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in the cheese. Place the filo pastry on a flat surface (one at a time) brushing each layer with about one tablespoon butter (you will need about two or three). Add the cheese mixture end-to-end and roll it up like a long sausage. Transfer it to a greased baking tray and form a short coil. Brush liberally with the egg to help it all stick together. Repeat with the remaining pastry sheets. Preheat the oven to around 200 degrees C and bake for 20 minutes or until lightly browned. Serve warm.

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‫ﺑﻮرﻳﻚ‬ ‫ﻟﺴﺘﺔ إﻟﻰ ﺛﻤﺎﻧﻴﺔ أﺷﺨﺎص‬ :‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﺑﻴﻀﺔ ﻣﺨﻔﻮﻗﺔ‬٢ ‫ﻗﻠﻴﻞ ﻣﻦ اﻟﻜﺰﺑﺮة اﻟﻤﻔﺮوﻣﺔ‬ ‫ ﻓﺼﻴﻦ ﺛﻮم ﻣﻔﺮوﻣﻴﻦ‬٢ ‫ﺣﻤﺮ اﻟﻤﻄﺤﻮن‬T‫¾ ﻣﻠﻌﻘﺔ ﻣﻦ اﻟﻔﻠﻔﻞ ا‬ ‫ ﺟﺮام ﺟﺒﻨﻪ ﺳﻮﻳﺴﺮي ﻣﺒﺸﻮرة‬١٧٠ . ‫ ورﻗﺔ ﺣﻠﻮﻳﺎت‬١٢ . ‫ ذاﺋﺒﺔ‬, ‫ﻛﻮب و ½ زﺑﺪ ﻏﻴﺮ ﻣﻤﻠﺤﺔ‬ :‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻳﺨﻔﻖ اﻟﺒﻴﺾ واﻟﻜﺰﺑﺮة واﻟﺜﻮم‬ ‫ﺣﻤﺮ اﻟﻤﻄﺤﻮن وﺗﺨﻠﻂ‬T‫واﻟﻔﻠﻔﻞ ا‬ ‫ ﺗﺪﻫﻦ‬،‫ﻛﻞ ﻫﺬه اﻟﻤﻮاد ﻣﻊ اﻟﺠﺒﻦ‬ ‫ ﺛﻢ ﻳﻀﺎف‬، ‫ورﻗﺔ ﺣﻠﻮﻳﺎت ﺑﺎﻟﺰﺑﺪة‬ ‫ ﺗﻠﻒ‬، ‫اﻟﺨﻠﻴﻂ ﻟﻴﻐﻄﻲ ﻛﺎﻣﻞ اﻟﻮرﻗﺔ‬ ‫ وﺗﻨﻘﻞ‬، ‫اﻟﻮرﻗﺔ ﺑﺸﻜﻞ اﺳﻄﻮاﻧﻲ‬ ‫ﺳﻄﻮاﻧﺔ‬T‫ ﺗﻠﻒ ا‬، ‫إﻟﻰ ﺻﻴﻨﻴﺔ اﻟﻔﺮن‬ ‫ﻋﻠﻰ ﺷﻜﻞ ﺣﻠﺰوﻧﻲ وﻳﺮش ﺑﺎﻟﺒﻴﺾ‬ ‫ ﻳﺴﺨﻦ اﻟﻔﺮن ﻋﻠﻰ درﺟﺔ‬، ‫و اﻟﺰﺑﺪة‬ ٢٠ ‫ ﻣﺌﻮﻳﺔ ﺗﻘﺮﻳﺒﺎ وﻳﻄﻬﻰ ﻟﻤﺪة‬٢٠٠ ‫ﺣﺮارة‬ ‫دﻗﻴﻘﺔ أو ﺣﺘﻰ ﻳﺘﺤﻮل إﻟﻰ اﻟﻠﻮن اﻟﺒﻨﻲ‬ .‫اﻟﺨﻔﻴﻒ وﻳﻘﺪم ﺳﺎﺧﻨﺎ‬

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‫اﻟﻔﻠﻔﻞ اﻟﺮوﻣﻲ‬ ‫رز‬$‫اﻟﻤﺤﺸﻲ ﺑﺎ‬ ‫ﻟﺴﺘﺔ أﺷﺨﺎص‬

:‫اﻟﻤﻜﻮﻧﺎت‬ ‫½ ﻛﻴﻠﻮ ﺟﺮام ﻓﻠﻔﻞ أﺧﻀﺮ روﻣﻲ‬ ‫ﻣﻐﺴﻮل وﻣﺼﻔﻰ‬, ‫ ﻛﻮب أرز‬١ ‫ ﻣﻔﺮوﻣﺔ ﺑﺸﻜﻞ دﻗﻴﻖ‬, ‫ ﺑﺼﻠﺔ‬٢ ‫ ﺣﺒﺔ ﻃﻤﺎﻃﻢ‬١ ‫ ﻣﻠﻌﻘﺔ ﻣﻌﺠﻮن ﻃﻤﺎﻃﻢ‬١ ‫½ ﻛﻮب زﻳﺖ زﻳﺘﻮن‬ ‫ ﻛﻮب ﻣﺎء ﺳﺎﺧﻦ‬١ ‫ ﻃﺎزج‬/ ‫ ﻣﻠﻌﻘﺔ ﻧﻌﻨﺎع ﺟﺎف‬١ . ‫½ ﻣﻠﻌﻘﺔ ﺗﻮاﺑﻞ‬ ‫¼ ﻣﻠﻌﻘﺔ ﻗﺮﻓﺔ‬ ‫½ ﻣﻠﻌﻘﺔ ﺳﻜﺮ‬ ‫ﻣﻠﻌﻘﺔ ﻣﻠﺢ‬

Zeytinyagli Biber Dolmasi

:‫اﻟﻄﺮﻳﻘﺔ‬ ‫ وﻳﻐﺴﻞ‬،‫ﺗﺰال رؤوس اﻟﻔﻠﻔﻞ واﻟﺒﺬور‬ ‫ ﻓﻲ وﻋﺎء ﻳﻮﺿﻊ زﻳﺖ‬، ‫اﻟﻔﻠﻔﻞ ﺟﻴﺪا‬ ، ‫اﻟﺰﻳﺘﻮن واﻟﺒﺼﻞ وﻳﺤﻤﺮ ﺑﻠﻄﻒ‬ ‫ﻳﻀﺎف إﻟﻴﻪ ﺑﻌﺾ اﻟﻄﻤﺎﻃﻢ اﻟﻤﻔﺮوم‬ ٣ ‫وﻣﻌﺠﻮن اﻟﻄﻤﺎﻃﻢ و ﻳﺤﻤﺮ ﻟﻤﺪة‬ ‫رز وﻳﺘﺮك ﻟﻤﺪة ﺧﻤﺲ‬T‫دﻗﺎﺋﻖ ﻳﻀﺎف ا‬ ‫دﻗﺎﺋﻖ ﺛﻢ ﻳﻀﺎف اﻟﻤﻠﺢ واﻟﺴﻜﺮ‬ ‫واﻟﺘﻮاﺑﻞ واﻟﻘﺮﻓﺔ واﻟﻨﻌﻨﺎع اﻟﻤﺠﻔﻒ‬ ‫ ﻳﻮﺿﻊ اﻟﻔﻠﻔﻞ‬، ‫وﻛﻮب اﻟﻤﺎء اﻟﺴﺎﺧﻦ‬ ‫رز ﻓﻲ وﻋﺎء ﻛﺒﻴﺮ وﻳﻀﺎف‬T‫اﻟﻤﺤﺸﻮ ﺑﺎ‬ ‫اﻟﻤﺎء اﻟﺴﺎﺧﻦ ﺣﺘﻰ ﻳﻐﻄﻲ ﻧﺼﻒ‬ ‫اﻟﻔﻠﻔﻞ ﺛﻢ ﻳﻐﻠﻖ اﻟﻐﻄﺎء وﻳﻄﻬﻰ‬ – ‫ﻋﻠﻰ ﻧﺎر ﻫﺎدﺋﺔ إﻟﻰ أن ﻳﻨﻀﺢ اﻟﻔﻠﻔﻞ‬ ‫ ﻳﺘﺮك ﻳﺒﺮد ﻗﺒﻞ‬. ‫ دﻗﻴﻘﺔ‬٢٠-١٥ ‫ﺣﻮاﻟﻲ‬ . ‫ﺗﻘﺪﻳﻤﻪ‬

Serves: 6

½ kg bell peppers 1 cup rice, washed and drained 2 onions, finely chopped 1 tomato, diced 1 tsp tomato paste ½ cup olive oil 1 cup hot water 1 tbsp dried/fresh mint ½ tsp allspice ¼ tsp cinnamon ½ tsp sugar 1 tbsp salt Cut tops off peppers, remove seeds and wash. In a saucepan, place the olive oil and finely chopped onions.

Sauté lightly. Add chopped tomatoes and tomato paste, sauté for three more minutes. Add the rice and braise for five minutes. Then add salt, sugar, allspice, cinnamon, dried mint and one cup hot water. Stir and simmer until all liquid evaporates. Let it cool. With a spoon, fill the peppers with the mixture. In a large saucepan or pot, place the rice stuffed bell peppers in the bottom. Add warm water, enough to almost cover half the height of the peppers. Close the lid and cook on low-medium heat, until the peppers become soft, for about 15 to 20 minutes. Cool before serving.

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COOKBOOK 2011 95

‫ﺑﺴﻜﻮﻳﺖ اﻟﻠﻮز‬ ‫ﺑﺎﻟﻘﻄﺮ‬ ‫ﻟﻌﺸﺮة أﺷﺨﺎص‬

Şekerpare Serves: 10

500 gm flour 750 gm granulated sugar 150 gm icing sugar 1 lemon 3 eggs 250 gm butter 20 gm blanched almonds 1 tsp baking powder 50 gm semolina 1 tsp salt 750 cl water To the flour, add icing sugar, semolina, salt, butter, baking powder and eggs. Mix and form a dough. Knead the dough on a marble surface for a few minutes. Shape into a ball. Wrap the dough in a damp muslin cloth and leave to stand for half-an-hour. Add sugar and water in a pan, stir.

Add the juice of half a lemon, and toss in the peel. Cover, bring to boil and simmer. Now flour the dough, and knead it for a little longer. Divide into two pieces. Roll each piece into a cylindrical shape about two finger widths thick. Cut into walnut sized pieces and roll each piece into a ball. Arrange in an oven proof dish. Press a blanched almond into the middle of each piece. Bake in a preheated oven at 200 degrees for 30 minutes. Stir to check that the syrup is not too thick. Take the şekerpare out of the oven and ladle the boiling syrup over. Once the biscuits have totally absorbed the syrup and have cooled, serve with ground pistachio nuts.

Recipe by Hulya Yanasan Erol, wife of the Ambassador of the Republic of Turkey

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:‫اﻟﻤﻜﻮﻧﺎت‬ ‫ ﺟﺮام ﻃﺤﻴﻦ‬٥٠٠ ‫ ﺟﺮام ﺳﻜﺮ‬٧٥٠ ‫ ﺟﺮام ﻣﺴﺤﻮق اﻟﺴﻜﺮ‬١٥٠ ‫ﺣﺒﺔ ﻟﻴﻤﻮن‬ ‫ ﺑﻴﻀﺎت‬٣ ‫ ﺟﺮام زﺑﺪة‬٢٥٠ ‫ ﺟﺮام ﻟﻮز ﻣﻘﺸﺮ‬٢٠ ‫ ﺟﺮام ﺳﻤﻴﺪ‬٥٠ ‫ ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻠﺢ‬١ ‫ ﻟﺘﺮ ﻣﺎء‬٧٥٠ ‫ﻣﺴﺤﻮق اﻟﺨﺒﺰ‬ :‫اﻟﻄﺮﻳﻘﺔ‬ ‫ﻳﺨﻠﻂ اﻟﺴﻜﺮ واﻟﻄﺤﻴﻦ واﻟﺴﻤﻴﺪ‬ ‫واﻟﻤﻠﺢ واﻟﺰﺑﺪة وﻣﺴﺤﻮق اﻟﺨﺒﺰ‬ ‫ ﺗﻌﺠﻦ ﻫﺬه اﻟﻤﻜﻮﻧﺎت‬،‫واﻟﺒﻴﺾ‬ ‫ وﻳﺼﺒﺢ ﻋﺠﻴﻦ‬،‫ﺣﺘﻰ ﻳﺘﻤﺎزج اﻟﺨﻠﻴﻂ‬ ‫ ﺛﻢ ﻳﻔﺮد ﻋﻠﻰ ﺳﻄﺢ رﺧﺎﻣﻲ‬،‫ﻣﺘﻤﺎﺳﻚ‬ ‫وﻳﻘﻄﻊ اﻟﻌﺠﻴﻦ ﻋﻠﻰ ﻫﻴﺌﺔ ﻛﺮات‬ ‫ ﺛﻢ ﻳﻐﻄﻰ ﺑﻔﻮﻃﺔ ﻣﺒﻠﻠﺔ‬،‫ﺻﻐﻴﺮة‬ .‫ﻟﺘﺴﺘﺮﻳﺢ‬ ‫ﻳﻮﺿﻊ اﻟﻤﺎء واﻟﺴﻜﺮ ﻋﻠﻰ ﻧﺎر ﻫﺎدﺋﺔ‬ ‫وﻳﻀﺎف إﻟﻴﻬﺎ اﻟﻠﻴﻤﻮن وﻳﺘﺮك ﺣﺘﻰ‬ ‫ﻳﺼﺒﺢ ﺧﻠﻴﻂ ﻛﺜﻴﻒ ﺑﻌﺾ اﻟﺸﻲء‬ .‫وذﻟﻚ ﻟﻌﻤﻞ اﻟﻘﻄﺮ أو اﻟﺸﻴﺮه‬ ‫ﺑﻌﺪ ذﻟﻚ ﻧﻔﺮد ﻛﺮات اﻟﻌﺠﻴﻦ ﺑﺸﻜﻞ‬ ‫اﺳﻄﻮاﻧﻲ ﺛﻢ ﺗﻠﻒ ﻋﻞ ﻫﻴﺌﺔ ﺣﻠﻘﺎت‬ ‫ وﺗﻮﺿﻊ ﺣﺒﺎت اﻟﻠﻮز‬،‫ﺑﺤﺠﻢ ﻛﺮة اﻟﺠﻮز‬ ‫ ﺛﻢ ﺗﻮﺿﻊ ﻓﻲ‬،‫داﺧﻞ ﻛﻞ واﺣﺪة ﻣﻨﻬﺎ‬ ‫اﻟﻔﺮن ﺣﺘﻰ ﺗﺤﻤﺮ وﺑﻌﺪ ذﻟﻚ ﺗﻐﻤﺮ ﻓﻲ‬ .‫اﻟﻘﻄﺮ وﺗﻘﺪم ﻣﻊ اﻟﺸﺎي‬ ‫ ﺣﻠﻴﺎ‬: ‫اﻟﻮﺻﻔﺎت ﻣﻦ ﺗﻘﺪﻳﻢ‬ ‫ﻳﺎﻧﺴﺎن إرول زوﺟﺔ اﻟﺴﻔﻴﺮ اﻟﺘﺮﻛﻲ‬ ‫اﻟﻤﻌﺘﻤﺪ ﻟﺪى اﻟﺴﻠﻄﻨﺔ‬

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‫ﻳﻘﻮل ﺷﺎرل دﻳﺠﻮل ﻟﻮ اﺳﺘﻄﺎع اﺣﺪ ﺗﻨﺎول أﻧﻮاع اﻟﺠﺒﻦ‬ ‫اﻟﻔﺮﻧﺴﻲ اﻟـ‪ ٣٠٠‬ﺑﺪون أن ﻳﺼﺎب ﺑﻤﻐﺺ ‪ ،‬ﻓﻬﻮ ﺑﺎﻟﺘﺄﻛﻴﺪ‬ ‫ﻗﺎدر ﻋﻠﻰ إرﺿﺎء أذواق ﺟﻤﻴﻊ اﻟﻨﺎس ‪ ،،،‬و ﻟﻜﻦ ﻫﻞ ﺟﻤﻴﻊ‬ ‫اﻟﻨﺎس ﻳﻌﺸﻘﻮن اﻟﺠﺒﻦ و ﻫﻞ اﻟﺠﺒﻦ ﻫﻮ ﻋﻨﺼﺮ ﻳﻌﻜﺲ‬ ‫ﺷﺨﺼﻴﺎت اﻟﻨﺎس ﻣﻴﻮﻟﻬﻢ و ﻃﺒﺎﻋﻬﻢ ‪ ،‬أذواﻗﻬﻢ و‬ ‫ﺑﺎﻟﺘﺄﻛﻴﺪ ﻣﻮاﺋﺪﻫﻢ‪.‬‬ ‫ﻻ ﻳﺨﺘﻠﻒ اﺛﻨﺎن أن اﻟﺠﺒﻦ ﻫﻮ ﻋﻨﺼﺮ ﻫﺎم ﻓﻲ ﻣﻄﺎﺑﺦ أﻏﻠﺐ‬ ‫اﻟﺜﻘﺎﻓﺎت إن ﻟﻢ ﻳﻜﻦ ﺟﻤﻴﻌﻬﺎ ‪ ،‬و ﻻ رﻳﺐ أن اﻟﻌﻮﻟﻤﺔ وﺗﻘﺎرب‬ ‫اﻟﺜﻘﺎﻓﺎت ﻓﻴﻤﺎ ﺑﻴﻨﻬﺎ ﺟﻌﻠﺖ ﻧﻜﻬﺔ اﻟﺠﺒﻦ ﻧﻜﻬﺔ ﻋﺎﻟﻤﻴﺔ‬ ‫ﺑﺎﻣﺘﻴﺎز ‪ ،‬وﻛﻤﺎ ﻫﻮ اﻟﺤﺎل ﻣﻊ اﻟﻤﻄﺒﺦ اﻻﻳﻄﺎﻟﻲ اﻟﺸﻬﻴﺮ‬ ‫ﺑﺎﺳﺘﺨﺪاﻣﻪ ﻟﻠﺠﺒﻦ وﻟﻌﻞ اﺷﻬﺮ ﻧﻮع ﻣﻨﻪ ﻫﻮ اﻟﻤﻮزرﻳﻼ ﻓﻬﻞ‬ ‫ﻳﺘﺨﻴﻞ أﺣﺪﻧﺎ ﻧﻜﻬﺔ اﻟﺒﻴﺘﺰا ﺑﺪون اﻟﻤﻮزرﻳﻼ ‪ ،‬أو ﻃﺒﻖ ﻻزاﻧﻴﺎ‬ ‫ﻳﺨﻠﻮ ﻣﻦ اﻟﺮﻳﻜﻮﺗﺎ وﻏﻴﺮﻫﺎ ﻣﻦ ا‪X‬ﻃﺒﺎق اﻟﺘﻲ ﺗﺰﻳﻨﻬﺎ ﻃﺒﻘﺔ‬ ‫اﻟﺠﺒﻦ اﻟﺒﻴﻀﺎء ‪ ،‬و ﻟﻴﺴﺖ اﻳﻄﺎﻟﻴﺎ وﺣﺪﻫﺎ ﻣﻦ ﺗﻤﺘﺎز ﺑﻨﻜﻬﺔ‬ ‫اﻟﺠﺒﻦ ﻓﻬﻨﺎﻟﻚ اﻟﻤﻄﺒﺦ اﻟﻔﺮﻧﺴﻲ اﻟﺬي ﻳﺸﺘﻬﺮ ﺑﺄﻛﺜﺮ ﻣﻦ‬ ‫‪ ٣٠٠‬ﻧﻮع ﻣﻦ اﻟﺠﺒﻦ ‪ ،‬و ﻓﻲ ﺗﻘﺎﻟﻴﺪ اﻟﻤﺎﺋﺪة اﻟﻔﺮﻧﺴﻴﺔ ﻓﺄن‬ ‫اﻟﺠﺒﻦ ﻳﻌﺘﺒﺮ ﻋﻨﺼﺮ أﺳﺎﺳﻲ ﻳﻘﺪم ﻣﻊ اﻟﻄﻌﺎم و ﺑﻤﻔﺮده‬ ‫ﺑﻌﺪ اﻟﻮﺟﺒﺎت ﻛﻮاﺣﺪة ﻣﻦ أﻃﺒﺎق اﻟﻤﺎﺋﺪة وﺗﻘﺪم ﻋﺎدة ﻗﺒﻞ‬ ‫ﺗﻘﺪﻳﻢ اﻟﺤﻠﻮﻳﺎت ‪.‬‬ ‫وﻻ رﻳﺐ أن ﺣﻤﻼت اﻻﺳﺘﻌﻤﺎر اﻟﻔﺮﻧﺴﻴﺔ اﻟﺘﻲ ﻗﺎدﺗﻬﺎ ﻋﻠﻰ‬ ‫اﻟﻜﺜﻴﺮ ﻣﻦ دول اﻟﺸﺮق و إﻓﺮﻳﻘﻴﺎ‪ ،‬أﺳﻬﻤﺖ ﻓﻲ ﻧﻘﻞ ﻫﺬه‬ ‫ا‪X‬ﻃﺒﺎق ﻣﻦ و إﻟﻰ اﻟﺒﻠﺪان ﻛﻤﺎ أن ﻫﻨﺎﻟﻚ اﻟﻜﺜﻴﺮ ﻣﻦ‬ ‫ا‪X‬ﻃﺒﺎق أﺿﻴﻒ إﻟﻴﻬﺎ اﻟﺠﺒﻦ ﻛﻨﻮع ﻣﻦ اﻟﺘﻄﻮﻳﺮ ‪.‬‬ ‫ﻓﻲ اﻟﺪول اﻟﻌﺮﺑﻴﺔ ﻳﺸﺎع اﺳﺘﺨﺪام اﻟﺠﺒﻦ ﻓﻲ أﻃﺒﺎق‬ ‫اﻟﺤﻠﻮﻳﺎت و اﻟﻤﻌﺠﻨﺎت و ا‪X‬ﻃﺒﺎق اﻟﺜﺎﻧﻮﻳﺔ ﻛﺎﻟﻔﻄﺎﺋﺮ و‬ ‫اﻟﺴﻤﺒﻮﺳﺔ‪ ،‬ﻛﻤﺎ أن ﻫﻨﺎﻟﻚ اﻟﻜﺜﻴﺮ ﻣﻦ اﻟﺤﻠﻮﻳﺎت ﺗﺮﺗﺒﻂ‬ ‫ﺻﻨﺎﻋﺘﻬﺎ ﺑﺎﻟﺠﺒﻦ ﻛﻜﻴﻚ اﻟﺠﺒﻦ اﻟﺸﻬﻴﺮة و اﻟﻜﻨﺎﻓﺔ ‪ ،‬ﻛﻤﺎ‬ ‫ﺗﺸﺘﻬﺮ اﻟﻤﻨﺎﻃﻖ اﻟﻌﺮﺑﻴﺔ ﺑﺄﻧﻮاع ﺧﺎﺻﺔ ﻣﻦ اﻟﺠﺒﻦ ﻛﺎﻟﺤﻠﻮم‬ ‫و اﻟﻌﻜﺎوي و اﻟﻘﺮﻳﺶ ‪ ،‬و ﻳﻌﺘﺒﺮ اﻟﺠﺒﻦ ﻋﻨﺼﺮ أﺳﺎﺳﻲ ﻓﻲ‬ ‫ﻣﺎﺋﺪة اﻟﻔﻄﻮر اﻟﻌﺮﺑﻴﺔ ﺑﺎﻟﻄﺒﻊ ﻣﻊ اﻟﺨﻀﺎر و اﻟﻤﻘﺒﻼت ‪.‬‬ ‫ﻓﻲ أﻗﺼﻰ اﻟﻐﺮب ﻓﻲ اﻟﺮﻛﻦ ا‪X‬ﻣﻴﺮﻛﻲ ﻣﻦ اﻟﻌﺎﻟﻢ ﻳﺴﺘﻬﻠﻚ‬ ‫اﻟﻔﺮد ﻣﺎ ﻳﻘﺪر ﺑـ‪ ٣٣‬ﺑﺎوﻧﺪ ﻣﻦ اﻟﺠﺒﻦ ﻓﻲ اﻟﻌﺎم اﻟﻮاﺣﺪ وﻫﻮ‬ ‫ﻣﺎ ﻳﻌﺪ ﺑﻤﺜﺎﺑﺔ ا‪c‬دﻣﺎن ﻋﻠﻰ اﻟﺠﺒﻦ ‪ ،‬ﻓﻔﻲ اﻟﻮﺟﺒﺎت اﻟﺴﺮﻳﻌﺔ‬ ‫و اﻟﺘﻲ ﺗﻌﺘﺒﺮ اﺷﻬﺮ اﻟﻮﺟﺒﺎت و أﻛﺜﺮﻫﺎ ﻓﻲ أﻣﻴﺮﻛﺎ ﻻ ﺗﻜﺎد‬ ‫ﺗﺨﻠﻮ وﺟﺒﺔ ﻣﻦ اﺳﺘﺨﺪام اﻟﺠﺒﻦ ‪ ،‬وﻫﻮ ﻣﺎ ﻳﺠﻌﻞ اﻟﻤﻮاﻃﻦ‬ ‫ا‪X‬ﻣﺮﻳﻜﻲ أﻋﻠﻰ ﻣﻦ ﻧﻈﻴﺮة اﻟﻔﺮﻧﺴﻲ ﻓﻲ اﺳﺘﻬﻼك اﻟﺠﺒﻦ ‪.‬‬ ‫و ﺑﺎﻟﺮﻏﻢ ﻣﻦ أﻫﻤﻴﺔ اﻟﺠﺒﻦ ﻛﻌﻨﺼﺮ ﻣﻐﺬي ﻣﻠﻲء‬ ‫ﺑﺎﻟﻜﺎﻟﺴﻴﻮم إﻻ أﻧﻪ ﻳﻤﻜﻦ أن ﻳﻜﻮن ﻣﻀﺮ ﻓﻲ اﻟﻜﺜﻴﺮ ﻣﻦ‬ ‫اﻟﻤﻮاﺿﻊ ﻛﻮﺿﻊ ا‪c‬دﻣﺎن ﻋﻠﻴﺔ ‪ ،‬وﻳﻤﻜﻦ أﻳﻀﺎ أن ﻳﻜﻮن ﺳﺒﺐ‬ ‫ﻓﻲ اﻟﺴﻤﻨﺔ و اﻟﻌﺪﻳﺪ ﻣﻦ ا‪X‬ﻣﺮاض ‪.‬‬ ‫وﻓﻲ اﻟﻨﻬﺎﻳﺔ ﻓﺈن ﻛﻞ ﻧﻮع ﻣﻦ اﻟﺠﺒﻦ ﻳﺤﻜﻲ ﻟﻨﺎ ﻗﺼﺔ‬ ‫ﺣﻮل ﻛﻴﻔﻴﻪ ﺻﻨﺎﻋﺘﻪ اﻟﻤﻨﺎخ واﻟﻤﻮاﺳﻢ ‪ ،‬واﻟﻨﻈﺎم اﻟﻐﺬاﺋﻲ‬ ‫وﺳﻼﻻت ﻣﻌﻴﻨﺔ ﻣﻦ اﻟﺤﻴﻮاﻧﺎت ﻛﻠﻬﺎ ﺗﻠﻌﺐ دورا ﻓﻲ‬ ‫ﻫﺬا اﻟﺘﺤﻔﻪ اﻟﻔﻨﻴﻪ اﻟﻤﺴﻤﺎه ﺑﺎﻟﺠﺒﻦ‪ .‬ﻛﻞ اﻟﺪول اﻟﻐﺮﺑﻴﺔ‬ ‫واﻟﺸﺮﻗﻴﺔ ﻟﺪﻳﻬﺎ أﻧﻤﺎﻃﻬﺎ اﻟﺨﺎﺻﺔ ﻓﻲ اﻛﻞ اﻟﺠﺒﻨﻪ وﻓﻲ‬ ‫ﺻﻨﻌﻬﺎ وﻟﺪﻳﻬﻢ اذواق ﻣﺨﻠﺘﻔﻪ اﻳﻀﺎ ‪.‬‬

‫‪COOKBOOK 2011 99‬‬

‫ﻗﻄﻌﺔ ﺟﺒﻦ‬ ‫ﺗﺼﻨﻊ اﻟﻔﺮق‬

‫ﻓﺮﻧﺴﺎ‬

‫ﺑ‬ ‫ﺎرﻳﺲ ﻣﺪﻳﻨﺔ اﻟﻨﻮر وﻗﻮس اﻟﻨﺼﺮ و اﻟﺸﺎﻧﺰﻟﺰﻳﻪ‬ ‫وﻣ‬ ‫ﻘﺎﻫﻲ‬ ‫ا‪X‬‬ ‫رﺻﻔﺔ‬ ‫‪،‬‬ ‫ﻫﺬه‬ ‫اﻟﻤ‬ ‫ﻘﺎﻫﻲ‬ ‫اﻟﺘﻲ ﺗﻮﺟﺪ ﻓﻲ‬ ‫ﻓ‬ ‫ﺮﻧﺴﺎ وﻓﻲ أﻣﻜﺎن ﻣﻌﻴﻨﺔ ﻓﻲ اﻟﻌﺎﻟﻢ و أﺑﺮزﻫﺎ‬ ‫ﺗﻠﻚ‬ ‫اﻟ‬ ‫ﺒﻠﺪان‬ ‫اﻟﺘﻲ‬ ‫ﻋ‬ ‫ﺎﺷﺖ‬ ‫ﻟ‬ ‫ﻔﺘﺮات‬ ‫ﺗﺤﺖ‬ ‫اﻻﺳﺘﻌﻤﺎر‬ ‫اﻟﻔﺮ‬ ‫ﻧﺴﻲ ‪ ،‬و ﻳﻘﺎل أﻳﻀﺎ أن ﻣﻘﺎﻫﻲ ا‪X‬رﺻﻔﺔ وﻟﺪت‬ ‫ﻣﻦ ﺑ‬ ‫ﺎرﻳﺲ و اﻧﺘﺸﺮت ﻓﻲ ﻣﺨﺘﻠﻒ أﺻﻘﺎع اﻟﻌﺎﻟﻢ ‪،‬‬ ‫ﺗﻨﺘﺸﺮ‬ ‫ﻣﻘﺎﻫﻲ ا‪X‬رﺻﻔﺔ ﻛﺜﻴﺮ ﻓﻲ ﺟﺎدة اﻟﺸﺎﻧﺰﻟﺰﻳﻪ‬ ‫ا‬ ‫ﺷﻬﺮ ﺷﻮارع ﺑﺎرﻳﺲ و اﻟﺘﻲ ﺗﻌﺘﺒﺮ ﻧﻘﻄﺔ اﻟﺘﻘﺎء‬ ‫ا‬ ‫‪X‬دﺑﺎء‬ ‫و‬ ‫اﻟﻔ‬ ‫ﻨﺎﻧﻴﻦ‬ ‫و‬ ‫اﻟﺴﺎ‬ ‫ﺋﺤﻴﻦ‬ ‫و‬ ‫ﻛﻞ‬ ‫ﻣ‬ ‫ﺤﺒﻲ‬ ‫اﻟ‬ ‫ﻤﺪﻳﻨﺔ‬ ‫اﻟﺸ‬ ‫ﻬﻴﺮة‬ ‫‪،‬‬ ‫و‬ ‫ﺗ‬ ‫ﺸﺘﻬﺮ اﻟﻤﻘﺎﻫﻲ اﻟﺒﺎرﻳﺴﻴﺔ‬ ‫ﺑﺄﻧﻮاع اﻟ‬ ‫ﻜﻌﻚ و اﻟﻤﻌﺠﻨﺎت اﻟﺘﻲ ﺗﺘﻨﺎول ﻣﻊ اﻟﻘﻬﻮة‬ ‫‪ ،‬اﻟﻤ‬ ‫ﻘﺎﻫﻲ‬ ‫ﻫﻲ‬ ‫ﺟﺰء‬ ‫ﻻ‬ ‫ﻳﺘﺠﺰأ‬ ‫ﻣﻦ‬ ‫ﺛﻘﺎﻓﺔ اﻟﻤﻮاﻃﻦ‬ ‫اﻟﻔﺮﻧﺴﻲ ﻓﻬﻲ ﻧﻘﻄﺔ اﻻﻟﺘﻘﺎء ﻓﻲ اﻟﺼﺒﺎح و‬ ‫اﻟﻤﺴﺎء ‪.‬‬

‫اﻟﻮﻻﻳﺎت اﻟﻤﺘﺤﺪة‬

‫ﻣﺼﺮ‬

‫ﺗﻌﺘﺒﺮ اﻟﻘﻬﻮة‬ ‫اﻟﺘﺮﻛﻴﺔ و اﻟﺸﺎي ﻫﻤﺎ‬ ‫اﻟﻤﺸﺮوﺑﺎن‬ ‫اﻟﻤ‬ ‫ﻔﻀ‬ ‫ﻼن ﻓﻲ ﻣﺼﺮ ‪ ،‬ﺣﻴﺚ‬ ‫ﺗﻀﺞ ﺣﺎرات‬ ‫ﺳ‬ ‫ﻮق‬ ‫ﺧﺎن‬ ‫اﻟ‬ ‫ﺨﻠﻴ‬ ‫ﻠﻲ‬ ‫اﻟﺸﻬﻴﺮ‬ ‫ﺑﺮاﺋﺤﺔ اﻟﻘﻬ‬ ‫ﻮة‬ ‫و‬ ‫ﺑﺼ‬ ‫ﻮت‬ ‫ﺗﺼﺎدم أﻛﻮاب‬ ‫اﻟﺸﺎي ‪ ،‬ﻧﺎ‬ ‫دﻟﻮ‬ ‫اﻟ‬ ‫ﻤﻘﺎ‬ ‫ﻫﻲ ﻻ ﻳﻤﻠﻮن و ﻻ ﻳﻜﻠﻮن‬ ‫‪ ،‬اﻟﻤﺴﺎء‬ ‫ﻫﻮ‬ ‫اﻟﻮ‬ ‫ﻗﺖ‬ ‫ا‪X‬ﻧ‬ ‫ﺴﺐ‬ ‫ﻟﻠﺘﺠﻤﻊ و‬ ‫اﻟﺤﺪﻳﺚ‬ ‫و‬ ‫ا‬ ‫ﻟﺜﺮ‬ ‫ﺛﺮة‬ ‫ﺣ‬ ‫ﻮل اﻟﻤﻘﺎﻫﻲ وﻟﻌﺐ‬ ‫ﻟﻌﺒﺔ اﻟﺰﻫﺮ‬ ‫اﻟﻜ‬ ‫ﺒﻴﺮ‬ ‫و‬ ‫ا‬ ‫ﻟﺼ‬ ‫ﻐﻴﺮ‬ ‫ﻓﻲ‬ ‫ﻣﺼﺮ‬ ‫ﻳﺘﺸﺎرﻛﻮن ﻓﻲ ﺣﺐ اﻟ‬ ‫ﺸﺎي واﻟﺠﻠﻮس ﻋﻠﻰ‬ ‫ﻣﻘﺎﻋﺪ اﻟﻤﻘﺎﻫﻲ‬ ‫اﻟﺘﻲ ﺗﻤﺴﻰ ﺑﺎﻟﻘﻬﻮة‬ ‫ﻛﻨﺎﻳﺔ ﻋﻦ اﻟﻤ‬ ‫ﻜﺎن‬ ‫اﻟ‬ ‫ﺬي‬ ‫ﻳ‬ ‫ﺸﺘ‬ ‫ﻬﺮ ﺑﺘﻘﺪﻳﻢ‬ ‫اﻟﻘﻬﻮة ﺑﺎﻟﺮ‬ ‫ﻏﻢ‬ ‫ﻣﻦ‬ ‫أن اﻟﺸﺎي ﻓﻲ ﻣﺼﺮ‬ ‫ﻫﻮ ا‪X‬ﻛﺜﺮ ﺷ‬ ‫ﻌﺒ‬ ‫ﻴﺔ‬ ‫‪،‬‬ ‫و‬ ‫ﻟﻠ‬ ‫ﻤﻘﺎ‬ ‫ﻫﻲ‬ ‫اﻟ‬ ‫ﺸﻌﺒﻴﺔ‬ ‫ﺣﻜﺎﻳﺎت ﻃﻮﻳﻠﺔ‬ ‫ﻓﻲ ﻣﺼﺮ ﻓﻬﻲ ﻣﻜﺎن‬ ‫ﻟﺘﺠﻤﻊ ا‪X‬دﺑﺎء و‬ ‫ﻟ‬ ‫ﻌﻞ ﻣﺎ ﺟﻌﻞ ﺑﻌﺾ‬ ‫اﻟﻤﻘﺎﻫﻲ ﺷﻬ‬ ‫ﻴﺮة‬ ‫ﻓﻲ‬ ‫ﻣ‬ ‫ﺼﺮ‬ ‫ﻫﻮ اﺳﻢ‬ ‫ا‪X‬دﻳﺐ اﻟﺬي‬ ‫ﻛﺎن‬ ‫ﻳﺮ‬ ‫ﺗﺎد‬ ‫اﻟﻤﻜﺎن ﻛﻄﻪ ﺣﺴﻴﻦ‬ ‫وﻣﺤﻤﻮد ﻋﺒﺎ‬ ‫س‬ ‫اﻟﻌ‬ ‫ﻘﺎد‬ ‫و‬ ‫ﻏﻴ‬ ‫ﺮﻫﺎ‬ ‫ﻣﻦ أدﺑﺎء‬ ‫ﻋﺼﺮ ﻣﺼﺮ اﻟﺤﺪﻳﺚ ‪،‬‬ ‫و ﺑﺎﻟﺮﻏﻢ ﻣﻦ أن ﻣﺼﺮ‬ ‫ﻗﺪ ﺷﻤﻠﻬﺎ ﻣﺪ اﻟﺤﻴﺎة‬ ‫اﻟﺴﺮﻳﻌﺔ و اﻟﻤﺴﺎرﻋﺔ‬ ‫وﻗﺪ ﻏﺰت اﻟﻤﻘﺎﻫﻲ اﻟ‬ ‫ﺤﺪﻳ‬ ‫ﺜﺔ‬ ‫أﺳﻮاﻗﻬﺎ إﻻ أن‬ ‫ﻟﻠﻘﻬﻮة ﻣﻜﺎﻧﻪ ﺧﺎ‬ ‫ﺻﺔ‬ ‫ﺑﻴﻦ اﻟﻤﺼﺮﻳﻴﻦ ﻻ‬ ‫ﻳﻤ‬ ‫ﻜﻦ ان ﺗﻨﺘﺰع ﺑﺴﻬﻮﻟﺔ ‪.‬‬

‫ﺳﺘﺎرﺑﻜﺲ اﻛﺒﺮ و اﺷﻬﺮ ﺳﻠﺴﻠﺔ ﻣﻘﺎﻫﻲ ﺣﻮل اﻟﻌﺎﻟﻢ اﻧﻄﻠﻘﺖ ﻣﻦ وﻻﻳﺔ ﺳﻴﺎﺗﻞ ا‪X‬ﻣﻴﺮﻛﻴﺔ ﻟﺘﻐﺰو‬ ‫اﻟﻌﺎﻟﻢ وﺗﻔﺮض وﺟﻮدﻫﺎ ﺑﺜﻘﺎﻓﺔ اﻟﻤﻘﺎﻫﻲ اﻟﺠﺪﻳﺪة ‪ ،‬أﻣﺎﻛﻦ ﻋﺼﺮﻳﺔ ﻟﻠﺠﻠﻮس أﻛﻮاب ﻳﻤﻜﻦ ﺣﻤﻠﻬﺎ‬ ‫أي ﻣﻜﺎن و ﻗﻬﻮة ﺳﺮﻳﻌﺔ اﻟﺘﺤﻀﻴﺮ ‪ ،‬ﻻ ﻳﺒﺪءا اﻟﻤﻮاﻃﻦ ا‪X‬ﻣﻴﺮﻛﻴﺔ ﻳﻮﻣﻪ ﺑﺪون ﻛﻮب ﻣﻦ ا‪X‬ﺳﺒﺮﻳﺴﻮ و‬ ‫ﻫﻲ اﻟﻘﻬﻮة اﻟﻤﺤﻀﺮة ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ ا‪X‬ﻣﻴﺮﻛﻴﺔ ﺑﺎ‪c‬ﺿﺎﻓﺔ إﻟﻰ ﻗﻄﻌﺔ ﻣﻦ اﻟﻜﻌﻚ اﻟﻤﺤﻠﻰ ) اﻟﺪوﻧﺎت(‬ ‫أو اﻟﻜﺮوﺳﻮن ﻟﻴﻨﻄﻠﻖ إﻟﻰ ﻋﻤﻠﻪ ﺑﻜﻞ ﻧﺸﺎط ‪ ،‬ﻳﻤﻜﻦ اﻟﻘﻮل ﺑﺄن ﺛﻘﺎﻓﺔ اﻟﻤﻘﺎﻫﻲ اﻟﺴﺮﻳﻌﺔ أو ﺣﺘﻰ‬ ‫اﻟﺘﻴﻚ أوي اﻧﻄﻠﻘﺖ ﻣﻦ أﻣﻴﺮﻛﺎ ﻟﻜﻞ اﻟﻌﺎﻟﻢ ﺑﺴﺒﺐ ﻧﻈﺎم اﻟﺤﻴﺎة ا‪X‬ﻣﻴﺮﻛﻴﺔ اﻟﻤﺘﺴﺎرﻋﺔ ﻓﻼ ﻋﺠﺐ‬ ‫ﻣﻦ ذﻟﻚ ﺣﻴﻦ ﻧﻌﺮف أن اﻟﻮﻗﺖ اﻟﻤﺨﺼﺺ ﻟ‪s‬ﻓﻄﺎر ﻟﺪى اﻟﻤﻮﻇﻒ ا‪X‬ﻣﻴﺮﻛﻲ ﻻ ﻳﺘﺠﺎوز اﻟـ ‪ ١٠‬دﻗﺎﺋﻖ ‪،‬‬ ‫اﻟﻤﻘﺎﻫﻲ ا‪X‬ﻣﻴﺮﻛﻴﺔ ﻫﻲ أﺣﺪث اﻟﻤﻘﺎﻫﻲ ﻧﻮﻋﺎ ﻣﺎ ﺣﻮل اﻟﻌﺎﻟﻢ إﻻ أﻧﻬﺎ و ﻓﻲ ﻓﺘﺮت ﻗﺼﻴﺮة اﺳﺘﻄﺎﻋﺖ‬ ‫أن ﺗﻐﺰو اﻟﻌﺎﻟﻢ و ﺗﻜﻮن ﻟﻬﺎ ﺷﺮﻳﺤﺔ ﺟﻤﺎﻫﻴﺮﻳﺔ ﻋﺎﻟﻴﺔ ‪ ،‬ﻳﺎﺗﺮى ﻫﻞ ﻛﺎﻧﺖ اﻟﺴﻴﺎﺳﺔ ا‪X‬ﻣﻴﺮﻛﻴﺔ ﻋﺎﻣﻼ‬ ‫ﻓﻲ اﻧﺘﺸﺮاﻫﺎ ؟ ‪ ،‬ﻻ اﺣﺪ ﻳﻌﻠﻢ!‬

‫‪100 COOKBOOK 2011‬‬

‫ﻋﻨﺪﻣﺎ ﺗﻐﻴﺮ‬ ‫اﻟﻘﻬﻮة ﻧﻜﻬﺔ‬ ‫اﻟﻤﻜﺎن‬ ‫اﻟﺸﺎﻧﺰﻟﺰﻳﺔ ‪ ،‬ﺳﻴﺎﺗﻞ‪ ،‬ﺧﺎن اﻟﺨﻠﻴﻠﻲ‬ ‫اﺳﻄﻨﺒﻮل ‪ ،‬ﻣﺴﻘﻂ ‪،‬دﺑﻲ ‪ ،‬ﺗﺮى ﻣﺎ اﻟﺬي‬ ‫ﻳﺠﻤﻊ ﻛﻞ ﻫﺬه ا‪X‬ﻣﺎﻛﻦ ﻓﻲ اﻟﻌﺎﻟﻢ‬ ‫و ﻳﺠﻌﻠﻬﺎ ﺗﻀﺞ ﺑﺎﻟﺴﻴﺎح و اﻟﺴﻜﺎن‬ ‫ﻣﻌﺎ ‪ ،‬ﻗﺪ ﻻ ﻳﺨﺘﻠﻒ ﻃﻌﻢ ﻛﻮب اﻟﻘﻬﻮة‬ ‫أو اﻟﺸﺎي ﻓﻲ ﻫﺬا اﻟﺸﺎرع أو ذاك ﻋﻦ‬ ‫ﺷﻮارع اﻟﻌﺎﻟﻢ ا‪X‬ﺧﺮى ‪ ،‬ﻟﻜﻦ ﻣﺎ ﻳﺨﻠﺘﻒ‬ ‫ﺣﻘﺎ ﻫﻮ اﻟﺮوح اﻟﺘﻲ ﺗﺠﺪﻫﺎ ﻓﻲ ﻫﺬا‬ ‫اﻟﻤﻜﺎن ‪ ،‬ﺛﻘﺎﻓﺔ اﻟﻨﺎس و اﻟﺸﻮارع و‬ ‫اﻟﺜﻴﻤﺔ اﻟﺘﻲ ﻟﻢ ﺗﺘﻐﻴﺮ اﺑﺪا ‪.‬‬

‫اﻟﺨﻠﻴﺞ‬

‫ﻓﻲ ﻣﺠﻠﺲ اﻟﺨﻠﻴﺠﻲ أو ﺳﺒﻠﺘﻪ‬ ‫أو دﻳﻮاﻧﻴﺘﻪ ‪ ،‬ﻻ ﺗﻔﺎرﻗﻪ دﻟﺔ اﻟﻘﻬﻮة‪،‬‬ ‫و ﻟﻠﻘﻬﻮة دﻻﻟﻪ ﻫﺎﻣﺔ ﻓﻲ اﻟﺜﻘﺎﻓﺔ‬ ‫اﻟﺨﻠﻴﺠﻴﺔ ﻓﻬﻲ رﻣﺰ ﻟﻠﻀﻴﺎﻓﺔ و اﻟﻜﺮم‬ ‫اﻟﺨﻠﻴﺠﻲ و ﻋﺎدات رﺟﺎل اﻟﺼﺤﺮاء اﻟﺘﻲ‬ ‫ﻟﻢ ﺗﻐﻴﺮﻫﺎ ﺣﻴﺎة اﻟﻤﺪﻳﻨﺔ ‪ ،‬ﻣﻊ اﻟﺘﻤﺮ‬ ‫و ﺑﻨﻜﻬﺔ اﻟﻬﻴﻞ و اﻟﺰﻋﻔﺮان ﺗﻜﺘﻤﻞ‬ ‫ﺟﻠﺴﺔ اﻟﻘﻬﻮة ‪ ،‬و‪X‬ن ﻟﻠﻘﻬﻮة ﻣﻜﺎﻧﺔ‬ ‫ﻛﺒﻴﺮة ﻓﻲ اﻟﺒﻴﺖ اﻟﺨﻠﻴﺠﻲ ﻓﺄن‬ ‫اﻟﻀﻴﺎﻓﺔ ﺗﺴﻤﻰ اﺧﺘﺼﺎرا ﺑﺎﻟﻘﻬﻮة و‬ ‫اﻟﻤﻘﺎﻫﻲ اﻳﻀﺎ ﻛﻤﺎ ﻫﻮ اﻟﺤﺎل ﻓﻲ ﻣﺼﺮ‬ ‫‪ ،‬و ﻓﻲ اﻟﻌﺎدات اﻟﺨﻠﻴﺠﻴﺔ ﻓﺄن اﻟﻤﻘﺎﻫﻲ‬ ‫ﻟﻢ ﺗﻨﺘﺸﺮ إﻻ ﻣﻊ اﻟﻤﺪ اﻟﺒﺘﺮوﻟﻲ ﺧﺎﺻﺔ‬ ‫ﻓﻲ ﻣﻨﺎﻃﻖ اﻟﺤﺠﺮ ﺣﻴﺚ ﻛﺎﻧﺖ اﻟﻘﻬﻮة‬ ‫ﺗﻌﺪ ﻓﻲ اﻟﺒﺮ أو ﻟﻠﺒﻴﻮت ﻓﻘﻂ ‪.‬‬

‫‪COOKBOOK 2011 101‬‬

‫ﺗﺮﻛﻴﺎ‬

‫ﻗﺪ ﺗﻜﻮن اﻟﺤﻀﺎرة اﻟﻌﺜﻤﺎﻧﻴﺔ ﻣﺎﺗﺖ واﻧﺪﺛﺮت و ﻟﻜﻦ‬ ‫ﺛﻘﺎﻓﺘﻬﺎ اﻟﻤﻤﺘﺪة ﻻﺗﺰال ﺑﺎﻗﻴﻪ ‪ ،‬ﻓﻲ ﺗﺮﻛﻴﺎ اﻟﺘﻲ ﺗﻌﺘﺒﺮ‬ ‫اﻟﻘﻬﻮة ﻫﻲ روح اﻟﻤﻜﺎن و اﻟﻠﻘﺎءات ﻓﻼ ﻟﻘﺎء ﺑﺪون‬ ‫ﻓﻨﺠﺎن ﻗﻬﻮة ﻓﻲ اﻟﻌﻤﻞ اﻟﺒﻴﺖ و ﺣﺘﻰ ﻓﻲ اﻟﺨﺎرج ‪،‬‬ ‫ﻳﻠﺘﻘﻲ ا‪X‬ﺗﺮاك ﻋﺎدة ﻓﻲ اﻟﻤﺴﺎء ﻓﻲ اﻟﻤﻘﺎﻫﻲ اﻟﻘﺪﻳﻤﺔ‬ ‫و ا‪X‬ﺳﻮاق اﻟﺸﻌﺒﻴﺔ وﺗﺼﻄﻒ ﻓﻨﺎﺟﻴﻦ اﻟﻘﻬﻮة ﻋﻠﻰ‬ ‫اﻟﻄﺎوﻻت ‪ ،‬ﺗﺘﻨﺎول ﺑﻴﻦ ا‪X‬ﺣﺎدﻳﺚ وﻓﻲ اﻟﻤﺠﺎﻟﺲ و ﻓﻲ‬ ‫اﻟﺤﺰن و اﻟﻔﺮح ﻣﻌﺎ ‪ ،‬ﺣﻘﻴﻘﺔ ﻳﻘﺎل ان زﻳﺎرﺗﻚ ﻟﺘﺮﻛﻴﺎ ﻟﻦ‬ ‫ﺗﻜﺘﻤﻞ ﺑﺪون ﺗﻨﺎول اﻟﻘﻬﻮة اﻟﺘﺮﻛﻴﺔ ‪ ،‬و اﻟﺤﻘﻴﻘﺔ ا‪X‬ﺧﺮى‬ ‫ﺗﻘﻮل أن ﺛﻘﺎﻓﺔ اﻟﻤﻘﺎﻫﻲ اﻧﺘﺸﺮت ﻓﻲ اﻟﻮﻃﻦ اﻟﻌﺮﺑﻲ‬ ‫و ﻛﺎﻧﺖ ﺗﺮﻛﻴﺎ إﺣﺪى ﻣﺼﺎدرﻫﺎ ا‪X‬ﺳﺎﺳﻴﺔ ﻫﺬا ﺑﺎ‪c‬ﺿﺎﻓﺔ‬ ‫إﻟﻰ ﺟﻮﻟﺔ ا‪X‬ﺳﺘﻌﻤﺎرات اﻟﺘﻲ ﻣﺮت ﺑﻬﺎ اﻟﻤﻨﻄﻘﺔ ‪.‬‬

‫ﻓﻲ اﻟﻘﺎﺋﻤﺔ‬ ‫اﻛﺒﺮ اﻟﻤﻮاﺋﺪ‬ ‫‪25‬‬

‫أﻃﻌﻤﺔ ﺑﺮاﺋﺤﺔ اﻟﺘﻮاﺑﻞ‬ ‫وﺟﻮز اﻟﻬﻨﺪ‬

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‫ﻣﺎﺋﺪة ﻓﺎرس‬

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‫ﺟﻮﻟﺔ ﻓﻲ اﻟﻤﻜﺴﻴﻚ‬ ‫ﻣﻄﺒﺦ اﻟﻤﻮدة‬

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‫‪13‬‬

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‫ﻣﻄﺒﺦ اﻟﺘﺎي‬

‫واﻟﻤﺰﻳﺪ‬

‫وﺻﻔﺎت ﺧﺎﺻﺔ ﺑﻤﺮﺿﻰ‬ ‫اﻟﺴﻜﺮي‬

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‫اﻟﺠﺒﻦ ﺳﻴﺪ اﻟﻤﺎﺋﺪة‬ ‫ﺛﻘﺎﻓﺔ اﻟﻘﻬﻮة ‪...‬‬

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‫اﻟﻤﺤﺘﻮﻳﺎت‬

‫ﻣﻦ أﻃﺒﺎق اﻟﻌﺜﻤﺎﻧﻴﻴﻦ‬

‫ﻣﻠﺤﻖ ﺧﺎص ﺗﻘﺪﻣﺔ‬

‫ﻛﻠﻤﺔ اﻟﺘﺤﺮﻳﺮ‪:‬‬

‫اﻟﺴﻔﺮ‬ ‫إﻟﻰ ا‪-‬ﺧﺮ‬ ‫ﻳﻘﺎل أن ﺗﺬوق ﻣﺎﺋﺪة دوﻟﺔ ﻣﺎء ﻳﻐﻨﻴﻚ ﻋﻦ اﻟﺴﻔﺮ إﻟﻴﻬﺎ ‪ ،‬ﺑﺎﻟﻄﺒﻊ‬ ‫ﻗﺪ ﺗﻜﻮن ﻫﺬه اﻟﻌﺒﺎرة ﻣﺠﺎزﻳﺔ ﻧﻮﻋﺎ ﻣﺎ وﻟﻜﻨﻬﺎ ﺗﺤﻤﻞ ﻓﻲ ﻃﻴﺎﺗﻬﺎ‬ ‫اﻟﻜﺜﻴﺮ ﻣﻦ اﻟﻤﻌﺎﻧﻲ ﺣﻮل ﻣﻮاﺋﺪة اﻟﺪول ‪ ،‬ﻣﺎ ﺗﻌﻜﺴﻪ أﻃﻌﻤﺘﻬﻢ ﻣﻦ‬ ‫ﺣﻜﺎﻳﺎت وﺛﻘﺎﻓﺎت أﻋﻤﻖ ﻣﻦ ﻣﺠﺮد ﻃﺒﻖ ‪.‬‬

‫ا‪X‬ﻃﻌﻤﺔ ‪ ،‬ﻓﺎﻟﻄﻤﺎﻃﻢ ﻛﺎﻧﺖ ﺷﻲء ﻣﺴﺘﻨﻜﺮا ﻓﻲ أورﺑﺎ وﻇﻠﺖ ﻟﺴﻨﻮات‬ ‫ﻃﻮال ﻏﻴﺮ ﻣﻌﺮوﻓﻪ ‪ ،‬إﻻ أن ﻛﺮﻳﺴﺘﻮﻓﺮ ﻛﻮﻟﻮﻣﺒﺲ و ﺑﺈﻛﺘﺸﺎﻓﺔ‬ ‫اﻟﻘﺎرة اﻟﺠﺪﻳﺪة ﻏﻴﺮ اﻟﻜﺜﻴﺮ ﻓﻲ اﻟﻤﺎﺋﺪة ا‪X‬ورﺑﻴﺔ وأﺿﺎف إﻟﻴﻬﺎ ﻧﻮﻋﻴﺎت‬ ‫ﺟﺪﻳﺪة ﻣﻦ اﻟﻤﻮاد ﺳﺎﻫﻤﺖ ﻓﻲ ﺛﺮاءﻫﺎ ‪ ،‬ﻛﺬﻟﻚ ﻫﻮ اﻟﺤﺎل ﺣﻴﻨﻤﺎ ﻧﻘﻞ‬ ‫اﻟﺒﺮﻳﻄﺎﻧﻴﻮن وﺻﻔﺎت اﻟﻤﻄﺒﺦ اﻟﻬﻨﺪي إﻟﻰ ﺑﺮﻳﻄﺎﻧﻴﺎ ﻟﺘﺼﺒﺢ ا‪X‬ﻃﻌﻤﺔ‬ ‫اﻟﻬﻨﺪﻳﺔ ﻫﻲ اﻟﻤﻔﻀﻠﺔ ﻟﺪى اﻟﺒﺮﻳﻄﺎﻧﻴﻴﻦ أﻧﻔﺴﻬﻢ ‪ ،‬و اﻟﺤﺎل ﻟﻴﺲ‬ ‫ﺑﻌﻴﺪ‪ z‬ﻋﻦ اﻟﻤﺎﺋﺪة اﻟﻔﺮﻧﺴﻴﺔ ﻓﻠﻘﺮون ﻃﻮﻳﻠﺔ ﻛﺎﻧﺖ اﻟﻤﺎﺋﺪة اﻟﻔﺮﻧﺴﻴﺔ‬ ‫ﺑﻌﻴﺪة ﺟﺪا ﻋﻦ اﻟﺘﻮاﺑﻞ و ﻟﻜﻦ ا‪X‬ﻣﺮ ﻣﺎﻟﺒﺚ ﻓﻲ اﻟﺘﻐﻴﺮ ﺑﻌﺪ اﻟﺤﻤﻼت‬ ‫اﻻﺳﺘﻌﻤﺎرﻳﺔ اﻟﺘﻲ ﺷﻨﺘﻬﺎ ﻓﺮﻧﺴﺎ ﻋﻠﻰ إﻓﺮﻳﻘﻴﺎ و أﺳﻴﺎ ‪ ،‬ﻟﺘﺼﺒﺢ ﻓﺮﻧﺴﺎ‬ ‫اﻟﺘﻲ ﻟﻢ ﺗﻌﺮف اﻟﻜﺎﻛﺎو إﻻ ﻗﺒﻞ ‪ ٣‬ﻗﺮون واﺣﺪة ﻣﻦ ﺷﻬﺮ و أﻫﻢ ﻣﺼﺪري‬ ‫اﻟﺸﻜﻮﻻﺗﻪ ﻟﻠﻌﺎﻟﻢ ‪ ،‬وﻟﻴﺴﺖ اورﺑﺎ وﺣﺪﻫﺎ ‪ ،‬ﻓﺒﻼد ﻓﺎرس اﻟﺤﻀﺎرة‬ ‫اﻟﻌﻈﻴﻤﺔ ‪ ،‬اﺳﺘﻄﺎﻋﺖ و ﺑﻼ ﻣﻨﺎزع ﻓﺮض ﻣﺎﺋﺪﺗﻬﺎ ﻋﻠﻰ اﻟﻜﺜﻴﺮ ﻣﻦ دول‬ ‫اﻟﺠﻮار ‪ ،‬و ﺳﺎﻫﻤﺖ ﻗﻮاﻓﻞ ﻃﺮﻳﻖ اﻟﺤﺮﻳﺮ ﻓﻲ ﻣﺪ ﺟﺴﻮر اﻟﺘﻮاﺻﻞ ﺑﻴﻦ‬ ‫اﻟﺸﺮق و اﻟﻐﺮب ﻟﺘﻨﻘﻞ ﻣﻌﻬﺎ ﺷﻴﺌﺎ ﻣﻦ ﻋﺒﻖ ا‪X‬ﺧﺮ ‪.‬‬

‫ﻣﻦ أﻗﺼﻰ اﻟﺸﺮق إﻟﻰ اﻟﻐﺮب ﺑﺪأ اﻟﻨﺎس ﺑﻨﻘﻞ ﺛﻘﺎﻓﺎت ﺑﻌﻀﻬﻢ‬ ‫اﻟﺒﻌﺾ ‪ ،‬ﻣﻦ اﻟﻌﻼﻗﺎت اﻟﻮدﻳﺔ إﻟﻰ اﻟﺤﻤﻼت اﻻﺳﺘﻌﻤﺎرﻳﺔ ﻧﻘﻞ اﻟﻨﺎس‬ ‫ﻛﻨﻮز ﺑﻌﻀﻬﻢ اﻟﺒﻌﺾ و ﻻ ﻋﺠﺐ ﻟﻮ ﻋﺮﻓﻨﺎ أن أﺣﺪ ﻫﺬه اﻟﻜﻨﻮز ﻛﺎﻧﺖ‬

‫اﻟﻌﺎﻟﻢ أوﺳﻊ ﻣﻤﺎ ﻧﺘﺼﻮر ‪ ،‬و ﻣﻄﺎﺑﺦ اﻟﻌﺎﻟﻢ ﻛﺜﻴﺮة و ﻻ ﺗﺤﺼﻰ ‪ ،‬ﺟﻮﻟﺔ‬ ‫ﻓﻲ ﻣﻮاﺋﺪ ا‪X‬ﺧﺮ ‪،،،‬‬ ‫ﺻﺤﺔ وﻋﺎﻓﻴﺔ ‪..‬‬

‫ﻫﻞ ﺟﺮﺑﺘﻢ ﻳﻮﻣﺎ اﻟﺠﻤﻊ ﺑﻴﻦ اﻛﺒﺮ ﻣﺘﻌﺘﻴﻦ ﻓﻲ اﻟﻌﺎﻟﻢ اﻟﻄﻌﺎم و‬ ‫اﻟﺴﻔﺮ ‪ ،‬إﻧﻬﺎ ﺗﺠﺮﺑﺔ ﻓﺮﻳﺪة ﻓﺎﻟﻄﻌﺎم ﻣﺘﻌﺔ و ﻟﺬة وﻫﻨﺎﻟﻚ ﻣﻦ ﻫﻢ‬ ‫ﺷﻐﻮﻓﻮن ﺑﺘﺠﺮﺑﺔ ﻛﻞ ﻣﺎﻫﻮ ﺟﺪﻳﺪ وﺟﺬاب ﻣﻦ اﻟﻄﻌﺎم ‪ ،‬وﻛﺬﻟﻚ ﻫﻮ‬ ‫اﻟﺴﻔﺮ ﻓﻼ ﺗﻮﺟﺪ ﻣﺘﻌﺔ اﻛﺒﺮ ﻣﻦ اﺳﺘﻜﺸﺎف ا‪X‬ﺧﺮ ﻋﻦ ﻗﺮب ‪.‬‬ ‫ﻟﻮ أﻣﻨﺘﻢ أن ﻣﺎﺋﺪة ا‪X‬ﺧﺮ داﺋﻤﺎ ﺗﺤﻤﻞ ﺷﻲء ﻣﻦ ﺣﻜﺎﻳﺎﺗﻪ و ﺛﻘﺎﻓﺘﻪ و‬ ‫ﺗﺎرﻳﺨﻪ ﻓﺄﻧﻜﻢ ﺣﺘﻤﺎ ﺳﺘﺘﻄﻠﻌﻮن ﻋﻠﻰ ﺣﻘﺎﺋﻖ ﺟﺪﻳﺪة و ﻣﻤﻴﺰة ﻋﻦ‬ ‫ﻋﺎﻟﻤﻪ ‪ ،‬ﻓﺎﻟﻤﺎﺋﺪة ﻫﻲ اﻛﺒﺮ ﻣﻦ ﻣﺠﺮد أﻃﺒﺎق و أﺻﻨﺎف ﺟﺪﻳﺪة ‪ ،‬ﻫﻨﺎﻟﻚ‬ ‫ﻋﺎدات و ﺗﻘﺎﻟﻴﺪ وﺛﻘﺎﻓﺔ ﺗﺘﻴﺢ ﻟﻚ اﻻﺳﺘﻤﺘﺎع ﺑﺎ‪X‬ﺧﺮ و اﻟﺘﻌﺮف ﻋﻠﻴﻪ‬ ‫ﻋﻦ ﻗﺮب ‪.‬‬

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