slicing onion chopping onions peeling tomatoes cleaning artichokes boiling vegetable

Slicing Onion

ChoppingOnions

PeelingTomatoes

CleaningArtichokes

BoilingVegetable

JacketPotatoes in

Foil

ChoppingParsley

Boiling DryBeans

CleaningChicken

Cutting achicken in 4

Cutting achicken in 8

BoningChicken

TrussingChicken

RoastingChicken

Cleaning Fish

Filleting

PreparingSardines

PreparingShrimps

Chicken stock

Meat Stock

Perfect Rice

Brown Rice

Garlic purée 1

Garlic purée 2

Sesame Paste

Basic Dough

Yoghurt

StrainedYoghurt

Cooked Yoghurt

Preparing Nuts

OvenTemperature

Measuring Up

QuickConverter

Ten TimeSaving Tips

SaladsEquipment

The Basics Exit

AppetizersEquipment

MeatsEquipment

Pressure-Cooker

The Art ofPlace Settings

Cutlery-classictools

Alight withFlowers

Slicing Onion:Peel the onion and cut in half lengthwise from top to root end.Place on a cutting board, cut-side down. Hold firmly and cutcrosswise into 3 mm thick slices. The slices will separate intohalf circles and then into pieces.

Chopping Onions:� Halve the onion lengthwise. Place one half down, on a work surface. With a sharp knife, make aseries of vertical cuts almost to the root end and parallel to a work surface.

� Make a series of evenly spaced horizontal cuts from the top of the onion to the work surface.

� Finally slice across the onion to create pieces.

Preparing OnionClick here to view video

� Bring a saucepan of water to a boil. Remove andplace aside. With a small, sharp knife, cut out the corefrom the stem end of the tomato.

� Cut a shallow X in the skin at the tomato�s base.Insert a fork into the tomato and lower it into theboiling water. Leave it submerged for about 3 minutes,then remove it from the boiling water and dip it into abowl of cold water.

� Starting at the X, peel the skin from the tomato,using your fingertips and, if necessary, the knifeblade.

Peeling Tomatoes

� Trim each artichoke stem close tobase. Remove outer hard leave. Cut 2.5cm off tops.

� Remove some of center leaves andscrape out choke. Discard choke.

� Cover with cold water. Add some salt,lemon juice, and flour (so that it doesn�tget brown).

Cleaning Artichokes

� Boiling potatoes in the skins: Scrub potatoes clean under cold running water. Put intosaucepan and add hot water to just cover. Stir in salt and cover with lid.Cook potatoes for 25-35 minutes or until tender. Drain and use as required.

� Boiling green vegetables (string beans, spinach, etc...): Bring a saucepan of water to a boil.Stir in a dash of bicarbonate of soda. Then add green vegetables.

Boiling Vegetables

� Scrub potatoes clean under cold running water and wipe dry. Prick each potato in 6 places with fork.Wrap securely in foil and put directly onto oven rack.

� Bake in preheated oven set to 220°C for about 1 hour or until tender when pierced with a skewer.

� Leave potatoes to stand for about 5 minutes then carefully unwrap and cut a cross on top of each.Press with tea towel until cuts open up. Serve with butter, grated cheese, or sauce.

Jacket Potatoes in Foil

� Remove yellow leaves from the bunch.

� Hold the bunch in one hand and the knife in the other.

� Cut off the lower stems. Chop the bunch as desired.

Chopping a Bunch of Parsley or Coriander

Click here to view video

� Brown Lentils: Cook brown lentils covered with water for 1 hour and the half.

� Red Lentils: Cook covered with water for 1 hour.

� White Lentils: Cook covered with water for 15 minutes.

� Chickpeas: Presoak in cold water for a night. In the morning, rinse well then drain. Place in a bowlcovered with water. Stir in a dash of bicarbonate of soda. Place aside for 30 minutes. Pour chickpeasand water into a pot (add water if necessarily). Bring to a boil on high heat. Add 1 cup of cold water,lower heat, and cook for 1 hour or until tender.Note: You can use half cooked chickpeas in Mougrabiyah and Burghul Bil Dapheen.

� Fava Beans (small or broad): Remove any impurities such as small stones or fibers. Presoak in waterwith a dash of bicarbonate of soda for 24 hours. Rinse well. Put fava beans covered with water in apot. Bring to a boil on high heat. Add 1 cup water, lower heat, and cook for 1 hour or until tender.

� Lima Beans (broad or small): Presoak covered with water for 1 night. Rinse well. Cook in double itsamount of water for 20 minutes. Remove and drain.

Boiling Dry Beans

Here we have 5 steps to clean feathered chicken:� Pass chicken over heat to get rid of any feathersremaining on skin.

� Cut off legs, head and wing ends using a sharp knife.

� Make an opening at neck. Remove fats, lungs, and otherorgans.

� Cut off end. Open from the lower part. Remove excessfat and inner organs carefully (heart, liver, stomach extra).

� Wash well with water and soap from inside and out. Nowthe chicken is ready for cutting, trussing, or cooking asdesired.

Cleaning Chicken


� Place the chicken, breast up and drumsticks towardyou, on a working surface. With a sharp, sturdy knife,cut through the skin between the thigh and body.Locate the joint by moving the leg, then cut betweenthe thigh and body to remove the leg. Repeat on theother side.

� Place the breast skin-side down on the workingsurface. Cut along the centre of the breast to split it inhalf.

� You have now 4 parts ready for cooking.

Cutting up a chicken into 4 pieces


� Using a sharp knife, remove the thigh and leg section.Separate the leg from the thigh. Repeat with other thighand leg.

� Cut the wings from the chicken and then, using poultryshears, separate the breast from the backbone.

� Using poultry shears, halve the breast section.

� You have now: 8 serving pieces: 2 wings, 2 legs, 2 thighsand 2 breasts. The back can be used in the preparation ofstock.

Cutting up a chicken into 8 pieces


� Slit the skin down the backbone of the bird. Cutdown between the carcass and the flesh on oneside of the chicken, easing the flesh away fromthe bone and cutting through the thigh and wingjoints. Repeat the process on the other side of thebird.

� Hold the rib cage away from the chicken.Carefully remove the rib cage, keeping the knifeedge running along the breast bone.

� Hold the end of the thigh joint in one hand. Workfrom the inside of the leg and cut away any flesh.Scrape the drumstick until the whole leg bone isfree of flesh. Remove the bone. Repeat the sameprocess with the other leg.

� Remove the wings tips at the second joint. Workdown the wing bone to the last joint. Pull the boneclear and cut off. Pull the flesh from the legs andwings through to the inside of the bird.

Boning Chicken


� Tie string around the tail end of the chicken andthen around the legs.

� Bring the string between the legs, up to andaround the wings.

� Turn the chicken over and tie the string securelybetween the wings.

Trussing Chicken


� Buttering the chicken: Preheat the oven to 200°C. Coat thechicken generously with softened butter. Place the bird on itsside in a roasting pan. Put it into the oven and roast.

� Turning and basting: After 20 minutes, turn the bird onto itsother side. Add 2 tablespoons hot water to pan from time totime to keep the chicken moist. Salt the pan juices; baste thebird every 10-15 minutes. After 20 more minutes, turn breastup and reduce the heat to 180°C.

� Testing for doneness: Insert a roasting thermometer into thethickest part of the thigh. It should register 85°C. Or pierce thethigh (avoiding the bone) with a long fork or skewer; juicesshould run clear.

Roasting Chicken

� Hold the tail of the fish firmly. Using the back of a knife,scrape the fish from tail to head, � against the grain.�

� Remove fins using a sharp scissors.

� Slit the fish well from tail to head.

� Remove the interior organs.

� Remove any membranes and traces of blood under coldrunning water.

Cleaning Fish


First Way:

� Cut off the fish�s head.� Cut off gills.� Make a cut to the depth of thebackbone from head to tail, usinga sharp knife.� Make small cuts with the point ofa knife, working towards the bellyand releasing the flesh from thebackbone.� Turn the fish over and repeat theprocess on the other side.� The fillets are now ready forcooking.

Filleting

Second Way:(for fish cleaned from inside and not scraped fromthe outside):

� Cut off the fish�s head.� Cut off the gills.� Cut to the depth of the backbonefrom head to tail. Release the fleshfrom the backbone.� Turn the fish over and repeat theprocess on the other side.� Place the fillet skin side down on aboard. Starting at the tail end, carefullydraw your knife along between the skinand the fillet to remove the skin. Keepthe skin gripped firmly with your otherhand.� Repeat the process with the otherfillet.� The fillets are now ready for cooking.


Small Sardine (7 cm):� Hold the sardine from its back in onehand. In the other hand hold its headfrom the back side.

� Pull the head downwards so that theinterior is pulled out too. Remove theinterior with your hand if you couldn�tpull it out.

� Wash well from inside and out. Placein a large colander. Repeat the processwith the remaining sardines.

� Rub fish with salt.

Preparing Sardines

Middle and Large Sardines:� Scrape the fish from tail to head. Slitthe belly of the fish open from tail tohead. Remove the interior.

� Wash well from inside and out. Placein a large colander. Repeat the processwith the remaining sardines.

� Rub fish with salt.

Note: If you want to remove head withinterior, cut head from the back-side,then remove head with interior.

� Sesame:Buy toasted or toastwithout butter or oil.

� Pine Nuts:Remove any impurities. Fryin some oil.

� Almonds:Soak almonds in boilingwater for 20 minutes.Remove, peel, and flake.Wash then drain well. Fry insome oil.

� Peanuts:Toast in a pan without oil.Remove and place asideuntil cool. Peel and flake.

Preparing Nuts

� Pistachio Nuts:Soak in boiling water for 20minutes. Remove, peel and flake.Wash, drain well, and then fry insome oil.

� Walnuts:Soak in cold water for about 1hour or until lighter in color.Wash well, drain, and then fry insome oil.

� Cashews:Wash well. Drain then fry in someoil.

� Hazelnuts:Toast in an oven or in a panwithout oil. Remove, place asideuntil cool, peel, and flake.

Oven Temperature

°C °F

Electrical

very low 120 250

low 150 300

low to moderate 160-180 325-350

moderate 180-200 375-400

moderate to high 210-230 425-450

high 240-250 475-500

very high 260 525-550

Gas

very low 120 250

low 150 300

low to moderate 160 325

moderate 180 350

moderate to high 190 375

high 200 400

very high 230 450

Measuring Up

1/4 cup = 60ml

1/3 cup = 85ml

1/2 cup = 125 ml

2/3 cup = 170 ml

3/4 cup = 180 ml

1 cup = 250 ml

2 cups = 500 ml

3 cups = 750 ml

4 cups = 1 litre

1/4 teaspoon = 1.5 ml

1/2 teaspoon = 3 ml

3/4 teaspoon = 4 ml

1 teaspoon = 5 ml

1 tablespoon = 15 ml

Quick Converter

g oz ml

30 1 30

60 2 60

125 4 125

250 8 250

370 12 370

500 16 500

1 pound = 450 g

tables

� Time saving starts with a well organizedkitchen. Reorganizing your kitchen, keepingthe benchtops free and having all your utensilsto hand makes life easier.� Tidy as you go, this not only speeds uppreparation but saves time after the meal.�While you are busy in the kitchen, don�t bereluctant to delegate, other people can help!� Plan a weekly menu and aim to shop once aweek.�Get to know your supermarket and writeshopping lists according to the layout of theshelves.� Look for new and interesting convenienceproducts such as sauces and casserolebases. There are many good quality brandsavailable and some are also low in salt, low infat and high in fibre.

Ten Time Saving Tips

� Make double quantities of your favourite soups,casseroles and sauces and freeze half for later.� Store frozen meals in containers that can gofrom freezer to microwave, to table and then tothe dishwasher!� Buy products that are partly prepared-cubedmeat, grated cheese, and boned chicken. Manygreengrocers and supermarkets also preparefresh salads and vegetable mixes for soups andcasseroles.� When fruit is cheap, buy extra to stew andfreeze for easy desserts or saucy toppings.

Try these tips in conjunction with our recipes and you�ll have extra time to relax!

1 Mixing Bowls2 Kitchen Towels3 Colander and Strainer4 Molds5 Mandoline6 Lemon Juicer7 Pepper Mill8 Kitchen Scissors9 Garlic Press10 Salad Mixing Instrument11 Liquid Measuring Cups12 Rotary Mincer13 Egg Wedger14 Ice Cream Ball Scoop15 Vegetable Peelers16 Measuring Spoons17 Table Fork18 Chef�s Knife and Paring Knife19 Wire Strainer20 Salads Servers21 Wire Whisks

Salads Kitchen Equipment

1 2

3

4

5

67

89

10

1112

1314

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1 Rubber Spatulas2 Dowel-Type Rolling Pin3 Food Processor4 Broad Scraper5 Garlic Press6 Pipping Bags and Tips7 Feather Pastry Brush8 All-Purpose Pastry Brushes9 Decorative Cutting Tools10 Miniature Muffin Pan11 Baking Sheet12 Wire Cooling Rack13 Wire Whisks14 Serrated Knives15 Icing Spatula16 Hors d�Oeuvre Dishes17 Pouring Bowls18 Electric Deep Fryer19 Terrine20 Mixing Bowl21 All-Purpose Knives22 Paper Doilies

Appetizers Kitchen Equipment

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2122

1 Pot Holder2 Stock Pot3 Casserole4 Sauté Pan5 Kitchen String6 Carving Knife

and Fork7 Boning Knife8 Metal Tongs9 Frying Pan10 Wooden Spoons11 Skimmer12 Large, Sharp, Sturdy

Knife for Chopping

Meats Kitchen Equipment

13 Sharp Knife for Cuttingall Kinds of Meats

14 Roasting Pan and Rack15 Cutting Board16 Rolling Pin17 Colander18 Mixing Bowl19 Shears20 Baking Dish21 Measuring Spoons

and Cups22 Bulb Baster23 Basting Brush24 Splatter Guard

1 2 3

47

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A lidded saucepan made of thickaluminium in which food is cookedunder pressure.Both the base and the lid of thecooker have sturdy handles and thelid has a pressure gauge and asafety valve. Food is cookedquickly, thus saving time and fuel.Manufacturer�s instructions shouldalways be read carefully beforeusing a pressure cooker.

Pressure-Cooker

Pressure Cooking:Cooking by means of pressure producedby steam from water within a pressurecooker. The major advantages of thismethod are speed, fuel economy andflavour retention as no steam escapesfrom the hermetically-sealed cooker.

Example:Stew meat requires2 hours in a normal potand 30-40 minutes in a pressure-cooker

Crockery:The dinner plate and soup cup are placed on topof a place plate.In many cases the soup is served straight into thecups, rather than from a tureen, so at first only thesoup cup saucers are set.

Cutlery:The soup spoon is placed on the outside right,followed by the knife and fork for the starter. Theknife and fork for the main course go on the insideof these, with the dessert spoon above the plate.

Glasses:A juice glass is positioned the right, just above thesoup spoon. To the left and above this is the waterglass, which is used frequently. The soft drinkglass for the main course is placed on the sameline, above the water glass.

The Art of Place Settings

1. Soup ladle2. Butter knife3. Fish knife and fork4. Fish server5. Spatula6. Salad servers7. Gravy ladle8. Craving set9. Roasting fork10. Cheese knife11. Cake slice

Cutlery-classic tools

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4567

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Flowers are definite favourites when it comes to centrepieces, so here�san attractive variation on a theme. Use a wide-necked bowl, either glassor ceramic, and fill it with water to about 2 cm below the rim. Then,snipping their stalks off close to the head, arrange some flowers on thesurface of the water.

Flowers with large heads, such as the tulips and roses used here, arethe easiest kind to float. But a few small orchids, with their interestingoutline, add contrast to the arrangement.

Finally, add three or four floating candles (be careful not to overload thebowl with flowers, for they could catch fire once the candles are lit!).

Alight with Flowers

� Hold the head and bend it.

� Release head from shell.

� Cut the shell along the curve of the back fromhead to tail end (keep tail intact).

� The shell and legs should peel off in one piece.

� Cut along the curve of shrimp using a knife.

� Devein, pull out and discard the dark vein thatruns along the back.

� The shrimps are now ready for cooking.

Preparing Shrimps


� Place the chicken in a largestockpot. Add cold water to covercompletely.� Bring the liquid slowly to a boil. Witha skimmer, regularly skim off the frothand scum from the surface. Add a fewdrops of lemon juice occasionally tokeep the stock clear.� When the stock has reached agentle boil, reduce the heat to low andadd the seasonings. Simmer for 1-1 1/2 hours, skimming as necessary. Takecare that the liquid doesn�t return toboil. Add water as needed to keepchicken covered.� Remove the stockpot from the heat.Transfer the chicken to a strainer set

Chicken stockMakes: 12 cups

1 chicken (1.5-2 kg / 48-64 oz),or 1.5 kg(48 oz) mixed chicken parts1 lemon, cut in half1 bay leaf4 fresh parsley sprigs2 fresh thyme sprigs1 celery stalk, cut into piecesa few peppercornssea salt

inside a mixing bowl large enough tohold the liquid. Pour the liquid throughthe strainer, then lift out the strainer toremove the solids.�Taste the stock and add salt as needed.Let the stock cool to room temperature,then cover and refrigerate overnight.Using a large spoon, skim off thesolidified fat that has risen to thesurface of the cooled stock.

� Fry bone with butter in a large pot.� Add onion, celery, leek, bay leaves, and spices.Cover with water.� Bring to a boil over moderate heat. Remove scum ifneeded. Lower heat and continue cooking for 30minutes or until tender.� Strain stock.

Meat StockMakes: 10 cups

Ingredients:2 kg meat bones (covered with meat)2 medium onions, quartered2 celery stalks, chopped (as desired)½ cup chopped leek¼ cup butter3 bay leavesa dash of ground white pepper2 cinnamon sticks

� Heat 1 tablespoon of the butter or oil in a heavysaucepan over medium-high heat. Add drained riceand gently sauté until all the grains are well coated,about 2 minutes.

� Add stock or water and salt to taste. Bring to a boil,then stir once, reduce the heat to very low, covertightly, and simmer rice for 17 minutes. Do notremove the cover or stir during cooking.

� Remove rice from heat. If any liquid remains in thepot, cover again and place over low heat until theliquid evaporates, 2 to 4 minutes. Add remainingbutter, if using, to the finished rice and fluff with afork, lifting from the bottom instead of stirring, toseparate grains gently.

Perfect RiceServes: 3Makes: 3 cupsPreparation time: 10 minutesCooking time: about 30 minutes

Ingredients:1 cup short-, medium, or long-grain rice2 tbls unsalted butter, or 1 tblsvegetable oil or olive oil1 ½ cups homemade stock or watersalt2 tbls vermicelli

First Way:� Fry chopped onion in butter until golden-brown.� Place sugar in a pot. Stir over moderate heat untilbrown.� Add water and fried onion to sugar. Cook overmoderate heat for 10 minutes.� Add rice. Lower heat and continue cooking for 20minutes.� Add mushroom. Cook for 5 minutes.� Serve rice accompanied with stews and meatdishes.

Second Way:� Fry onion with butter until golden-brown.� Add water. Bring to a boil for 10 minutes. Drain.� Cook rice with strained water

Brown RiceServes: 4Preparation / Cooking time: 40 minutes

Ingredients:2 cups long grain rice1 small finely chopped onion½ cup canned and chopped mushroom(optional)1 tspn sugar1 tspn salt (as desired)2 tbls shortening or butter4 cups water

Makes: 1 cupPreparation time: 10 minutes

Ingredients:¼ cup lemon juice½ cup olive oil7 cloves garlic, peeled and crushedwith a dash of salt5 cubes potatoes, fried until tender½ tspn salt

Garlic purée (1)� Mash potatoes finely in a bowl.

� Process mashed potato with garlic, oil, lemon juice,and salt until smooth and thick.

� Serve in small bowls next to grills.

Makes: 1 cupPreparation time: 10 minutes

Ingredients:¼ cup lemon juice½ cup olive oil1 head of garlic, peeled and crushed½ tspn salt

� Process crushed garlic with oil, lemon juice, andsalt until smooth and thick.� Pour in bowls and serve next to meat and chicken.

Garlic purée (2)

Steps:� Place sesame paste in mixing bowl. Add water, andlemon juice gradually with constant beating (use afork).� When you have a consistent mixture. Add garlicand beat well.� Add lemon juice and salt to taste. It should have asharp taste. Mix with parsley.

Serves: 3Preparation time: 15 minutes

Ingredients:½ cup sesame paste¼ cup water½ cup lemon juice3 cloves garlic, crushed with ½ tspnsalt¼ cup finely chopped fresh parsley

Sesame Paste Sauce (Taratour)

This appetizer is served with fish andmeat dishes.

� Sift the flour into a working surface.� Mix in salt and sugar. Make a well in the centre.� Pour olive oil and vegetable oil in the well.� Mix the dry ingredients into the liquid.� Add water gradually. Knead the dough into a ball (ifthe dough is too stiff add some water).� Knead the dough on a floured working surface untilit is smooth and elastic this can be done in anelectric mixer fitted with a dough hook, or in a foodprocessor.� Form the dough into a ball and put into a lightlyfloured bowl, covered with a damp cloth. Leave in awarm place until the dough has doubled in size-about 6 hours.

Basic Dough (Al ajeena al-assasiya)

Serves: 8Preparation time: 25 minutes

Ingredients:1 kg (32 oz / 5 cups) plain flour1 ¼ cups tepid water½ cup olive oil½ cup vegetable oil2 tbls salt2 tbls sugar


Makes: 8 cups of yoghurt or ½ kg (16 oz) strained yoghurt

Ingredients:8 cups milk½ cup yoghurt1 tspn salt (as desired)

Yoghurt

� Bring milk to a boil.Place aside untiltepid.� Stir in yoghurt.Cover pot with lid.Wrap pot with a woolcover. Place in awarm place for 6hours.� Remove lid. Stir insalt. Cool inrefrigerator for 3hours.

Strained Yoghurt

� Pour the coldyoghurt into acheese cloth bag.� Tie and let hang for12 hours.

DairiesNote:You should double the timeof straining the yoghurtwhen you double thequantity of yoghurt.

� Strain yoghurt using a smooth colander into a pot.Add egg or egg�s white.� Dissolve cornstarch in 1 cup of water. Stir into coldyoghurt for 2 minutes.� Place on medium heat, stirring constantly until itboils.� Remove from heat and use as desired.

1 ½ kg (48 oz) plain yoghurt2 tbls cornstarch1 tspn salt1 cup water1 beaten egg (or egg�s white)

Cooked Yoghurt

slicing onion chopping onions peeling tomatoes cleaning artichokes boiling vegetable

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