World Cuisine Portfolio

World Cuisine Portfolio

Sis Kebap/Skewered Lamb and Vegetables

This dish is made with lamb meat, marinated in herbs and spices with olive oil for long hours to make it flavorful. The marinade is reserved and used in basting the skewers to keep it moist while cooking. Pearl onions and bell peppers are also included in the skewer to make the skewer healthier version and for presentation.

Chicken in Almond and Saffron

This Spanish dish is done by browning first the blanched almonds and garlic cloves in olive oil. Then pureed with whole black peppercorns and 2/3 of the quantity of parsley in a food processor. The same pan will be use in browning the chicken in all sides then set aside. Leaving 2 tablespoons of oil in the pan, saute onion and cinnamon stick, deglazed with white wine and stock. Add the processed paste, saffron and cloves, add the chicken and lemon slices, simmered until the chicken is tender. Remove the chicken and thicken the sauce with hard boiled egg yolk. Served and garnish with egg whites, roasted slivered almonds, parsley and lemon slices.

Chicken with Rice

This Mediterranean dish is accomplished by browning first the chicken and reserved. The same pan is use in sautéing the onions, apricots and raisins with cinnamon. Deglazed the pan with 60mL of water to extract the juices left in the pan, add the washed rice then covered with 1.9L of water and simmered until the water evaporates, then we put the chicken on top of it to finish cooking at very low heat or under the oven seasoned and added with saffron until done.

Midve Dolmasi/Stuffed Mussels

This dish is made by stuffing the mussels with sautéed rice and pine nuts. After stuffing, the mussels are simmered until the rice are done and tender.

Fish Balls

This is a mashed fish with herbs and spices, formed into balls and dredge lightly in flour then deep fried until done. This is served with a lemon.