The only thing I like better than talking about food is cooking it
Arabic parsley (chopped)1.6 kg
Arabic sweet pepper10 g
Bulgur crushed wheat30 g
Coriander powder150 g
Corn oil1.1 l
Cumin powder200 g
Eggplant (grilled and peeled)6.6 kg
Egyptian rice250 g
Garlic (chopped)810 gm
Green capsicum (chopped)2.5 kg
Ice (wet cubes)1.2 kg
Lemon juice532 ml
Lemon juice (pasteurized)550 ml
Lemon salt525 g
Onion (chopped)2 kg
Onion (sliced)100 g
Orange colour410 ml
Pomegranate molasses1.1 kg
Red capsicum (roasted)2.55 kg
Red chilli powder10 g
Red onion (chopped)2.05 kg
Tahini sesame paste4.7 kg
Tomato chopped3.8 kg
Tomato (fresh sliced)120 g
Vine leave jar450gm
Virgin olive oil8.1 l
White chickpeas (boiled)7 kg
Place the chickpeas in a blender and blend until smooth.
Add the ice cubes and mix for a further 3 minutes.
Add the tahini (395 g) and mix again, adding the lemon salt (85 g) and the normal salt (60 g).
Finally, add the corn oil (1 kg) slowly, until the houmous becomes bright and creamy.
Moutabel aubergine preparation
Put the smoked eggplant (3.6 kg) in the blender and mix well.
Add the tahini paste (4.32 kg), salt (400 g) and lemon salt (230 g).
Blend again & taste before removing.
Mohamara salad preparation
Roast the red capsicum (2.54 kg).
Sauté the onion (1.52 kg) and the garlic (810 g) in the olive oil (4.492 kg).
Chop and add the capsicum, garlic and onion.
Blend all ingredients together until smooth.
Waraq enab bil ziet preparation
Wash and drain the rice.
In a deep bowl, mix all the stuffing ingredients together (1kg chopped tomato, 500 g chopped onion, 500 g chopped Arabic parsley, 20 g salt, 4 g sweet Arabic pepper powder, 400 ml lemon juice and 175 ml virgin olive oil) and leave it to sit for 3 hours. Then pass it through the strainer.
Take one vine leaf and spread it on a flat surface. Place 1 teaspoon of the stuffing in the middle, in a straight line.
Fold the sides inwards first, and roll the wine leaf to wrap around the stuffing. Make sure the stuffing is completely covered, and the vine leaf tightly wrapped.
Repeat the same procedure with the other vine leaves.
Line the base of a cooking pot with the sliced onion (100 g), and place the sliced tomato (120 g) on top.
Arrange the vine leaves on top of the base layers.
Cover the vine wrapped leaves with the drained juice, lemon juice (150 ml), salt (5 g), olive oil (50 ml), pepper (1 g) and water (up to 2 cm above the top layer).
Place on a high heat until the water starts to boil.
Reduce the heat and simmer for minimum 150 minutes from boiling point.
Soak the bulgur (30 g) in the water for a while and remove. Mix the chopped onion (50 g) with sweet Arabic pepper powder (5 g).
Add all the ingredients (600 g chopped Arabic parsley, 300 g chopped fresh tomatoes, 100 g olive oil, 80 g lemon juice and 15 g salt), mix well and adjust the seasoning.
Baba ghanouj preparation
Blitz the smoked eggplant (3 kg) in the blender until fine.
Add the rest of the ingredients (2.5 kg green capsicum chopped, 2.5 kg chopped tomato, 500 g Arabic parsley chopped, 2 kg red onion chopped, 460 g salt, 210 g lemon salt and 2.7 l virgin olive oil) to the blender and mix.