cuisines: discover great flavours
DESCRIPTION
Recipes and restaurant reviewsTRANSCRIPT
FOREWORD
Food for thoughtDescribing Cuisines as just a cookbook isn’t justified and so, through our restaurant reviews, we have tried to incorporate our memoirs and experiences with some of the finest food Muscat has to offer.
Here, you will discover page after page of delightful ways to create recipes from all over the world. It cannot be said enough that food isn’t just about eating. With an expansive range of international recipes from Muscat’s renowned chefs to kitchen-tested techniques, the recipes in Cuisines reiterate that cooking and eating are about passion equally. This food guide can be opened whenever inspiration is needed in the kitchen and will serve to be your loyal friend.
While assembling the reviews for this book, we have come to acknowledge that food isn’t just a fancy ensemble of ingredients on a plate but a lot more than meets the eye. All the elements that enhance the experience of dining out have been reviewed and star-rated for you.
Food writer Stephanie Alexander said, “Never surrender something as important as your diet to people you don’t know.” Cuisines will not only teach you a thing or two about cooking but it also show you how food can win hearts.
Printed atModern Colour Printers
Produced by
DEENAR PRESS & PUBLISHING PO Box 139, PC 102, Al Qurm Sultanate of Oman T +968 24696868, F +968 24693569 E [email protected]
Hatim al Taie, Abdullah al Taie, Rathish Ramachandran, Terry Mathukutty, Shyniben Koyakkil, Manu Martin, Deepali Kumar, Snigdha Ralli, Julina Selwin, Sasha Kaur, Leticia Meneses, Vibha Ashar, Aaron Davidson
CREDITS
© All rights reserved. This publication may not be reproduced or transmitted in any form in whole or in part without the written permission of the publishers. While care has been taken in the preparation of this book, the publishers cannot be held responsible for the accuracy of the information herein, or any consequences arising from it.
Cuisines 2012 Eng Final.indd 7 11/26/12 3:33 PM
CONTENTS
CHICKEN LETTUCE BUNDLES ...... 20
TOM POH TEAK ............................. 22
SWEET POTATO CARROT SOUP.............................. 24
soups & salads
CHICKEN DUMPLINGS .......................14
CRAB STUFFED MUSHROOMS .........16
STUFFED PANEER PAKORAS ............18
appetisers
COCONUT AND PEANUT SAUCE THAI NOODLES ......................26
AKBAR’S FEAST .................................28
PHAD THAI GOONG ............................30
rice & pasta
Cuisines 2012 Eng Final.indd 8 11/26/12 3:33 PM
ATLANTIC SALMON & MANGO CEVICHE .......................... 32
LEMON MUSTARD FISH CURRY .................................. 34
PAN FRIED RED SNAPPER ............ 36
SPICY TUNA HAND ROLL .............. 38
PLA MA NAO ................................. 40
seafood
CARIBBEAN SHISH KABOBS ......... 42
CHICKEN STROGANOFF ............... 44
FETA AND HERB STUFFED CHICKEN ....................................... 46
PAN FRIED DUCK WITH RASPBERRY SAUCE ..................... 48
POULTRY
BALTI LAMB KOFTA ...................... 50
MALAYSIAN BEEF RENDANG ........ 52
KAENG PANANG NUEA ................. 54
CAJUN LAMB AND BEEF ............... 56
MUTTON PEPPER FRY .................. 58
MEAT
Cuisines 2012 Eng Final.indd 9 11/26/12 3:33 PM
RESTAURANT REVIEWS AL TAJIN GRILLHOUSE . . . . . . . . . . . . . . . . . . . . . . 74ASIA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75KHALAB . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76MARJAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77MUMTAZMAHAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78O'MALLEYS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79SHANG THAI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80THE JUNGLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81TUSCANY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82WOODLANDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
STRAWBERRY PHIRNI ................... 68
TIRAMISU ...................................... 70
DESSERTS
DAL MAKHANI ............................... 60
GNOCCHI WITH TOMATOES, SPINACH AND PANCETTA ............. 62
RATATOUILLE ............................... 64
KAO NIEW-MA-MOUNG ................. 66
VEGETABLES
CONTENTS>>
Cuisines 2012 Eng Final.indd 10 11/26/12 3:33 PM
CHICKEN DUMPLINGS
INGREDIENTS
PREPARATION
Chicken mince 1 cup
Refined flour (Maida) 2 cups
Spring onions with greens, chopped 2
Ginger, chopped 1 inch piece
Green chillies, chopped 2
Garlic cloves, chopped 5-6 cloves
Soy sauce 2tsp
Salt to taste
Combine flour and salt in a bowl, mix well. Add sufficient water and knead to get soft dough.
Bring together the minced chicken, spring onions, ginger, green chillies, garlic, soya sauce and set aside.
Divide the dough into sixteen small portions. Shape them into balls and roll out finely.
Put a teaspoon of the filling in the middle. Bring edges together to the centre, making small tight pleats. Pinch and twist the pleats to ensure that the dumpling is closed tightly.
Steam the dumplings in a steamer for about twenty minutes.
Serve hot with tomato-garlic sauce.
Preparation time: 20mCooking time: 30mServes: Four persons
APPETISERS14
Cuisines 2012 Eng Final.indd 14 11/26/12 3:33 PM
CRAB STUFFED MUSHROOMSPreparation time: 15mCooking time: 25mServes: Four persons
APPETISERS16
Cuisines 2012 Eng Final.indd 16 11/26/12 3:33 PM
PREPARATION
INGREDIENTS
Large white mushrooms 24
Freshly grated parmesan cheese 4tbsp
Extra virgin olive oil 2½tsp
Parsley shopped 2tbsp
Salt 1tsp
Freshly cracked black pepper ½tsp
Cream cheese softened 1cup
Bread crumbs 1½tbsp
Crabmeat 1cup
Lemon juice 118ml
Dijon mustard 1tsp
Preheat oven to 200C. Remove the mushroom stems and rinse gently. Pat dry with paper towels and arrange them on a buttered pan.
Combine 2tbsp of parmesan cheese with all the remaining ingredients. Stir well and stuff mixture into mushroom caps, creating a half-inch crown on top.
Bake for 8 to 10 minutes and remove it from the oven. Sprinkle mushrooms with remaining 2tbsp parmesan cheese and place it back into the oven until cheese melts and turns golden brown.
Cuisines 2012 Eng Final.indd 17 11/26/12 3:33 PM
STUFFED PANEER PAKORASPreparation time: 15mCooking time 7 to 10mServes Two persons
APPETISERS18
Cuisines 2012 Eng Final.indd 18 11/26/12 3:33 PM
Courtesy: Executive Chef Pardeep Singh, Mumtaz Mahal
PREPARATION
INGREDIENTS
Paneer (Cottage cheese) 220g
For batter
Gram flour 50g
Ginger garlic paste 10g
Salt to taste
Haldi (turmeric) powder 5g
Jeera (cumin) powder 5g
Lime juice and water
For stuffing
Pomegranate paste 10g
Fried crushed cashew nuts 5g
Mint and green chili paste 5g
Oil for frying
Cut the paneer into two equal squares and slit the centre for filling.
Grind pomegranate seeds, mint and green chillies to a thick paste; add crushed cashew nuts to it.
Stuff the paste in the paneer.
Make a batter of gram flour, ginger garlic paste, haldi powder and jeera powder.
Coat the paneer squares and deep fry until golden brown.
Serve hot with tomato and resin dip.
Cuisines 2012 Eng Final.indd 19 11/26/12 3:33 PM
CHICKEN LETTUCE BUNDLESPreparation time: 20mServes: Six persons
SOUPS & SALADS20
Cuisines 2012 Eng Final.indd 20 11/26/12 3:33 PM
PREPARATION
INGREDIENTS
Combine mayonnaise and ¼-cup seasoned rice vinegar with remaining dressing ingredients in a small bowl or pitcher; whisk to blend.
Cut avocados in half, remove pits and peel. Cut into small cubes, place in a bowl and toss with remaining 1 tablespoon seasoned rice vinegar.
To assemble lettuce bundles, place a lettuce leaf on each serving plate. Drizzle centre of lettuce with sesame herb dressing. Top with 1/3 cup chicken, 2 tablespoons diced cucumbers, 1 tablespoon carrot and about ¼ cup diced avocado.
Drizzle with more dressing and serve in salad plate.
Sesame Herb Dressing
Mayonnaise cup
Rice vinegar ¼ cup
Roasted garlic mint, chopped cup
Fresh cilantro, chopped cup
Sesame oil 1tsp
Green onions, finely chopped 2
Minced fresh ginger 1tbsp
Lettuce bundles
Small avocados 2
Cooked chicken, shredded 280g
Small cucumber cut in ¼-inch cubes 1
Carrots ¼ cup
Large romaine lettuce leaves 6
/1 3
/1 3
/2 3
Cuisines 2012 Eng Final.indd 21 11/26/12 3:33 PM
TOM POH TEAKSpicy mixed seafood soup with hot basil
Preparation time: 20mServes: Four persons
PREPARATION
INGREDIENTS
Chicken stock 4 cups
Prawns 40g
Mussel 40g
Dory fillet 40g
Squid 40g
Galangal 10g
Lemon grass 10g
Kaffir lime leave 10g
Button mushroom 40g
Thai hot basil 10g
Fish sauce 6tbsp
Lemon juice 6tbsp
Coriander 10g
Tomatoes 15g
Bring the chicken stock to boil.
Add lemon grass, galangal and seafood to the chicken stock and boil for four minutes or until the seafood cooks well.
Once the seafood is cooked, add the lime leaves, button mushrooms, tomatoes and the fish sauce, stir continuously.
Remove from heat and just before serving add the lemon juice and the thai hot basil.
Serve hot in soup bowls
Courtesy: Executive Chef Praiwan Sriplai, Shang Thai
SOUPS & SALADS22
Cuisines 2012 Eng Final.indd 22 11/26/12 3:33 PM
SWEET POTATO CARROT SOUPPreparation time:15mCooking time: 20mServes: Four persons
PREPARATION
INGREDIENTS
Large leek chopped 1
Butter 1½tbsp
Sweet onion, chopped 1 cup
Carrot, peeled and chopped 2 cups
Chopped and peeled sweet potatoes 4 cups
Vegetable broth 5 cups
Ground ginger 1tsp
Salt to taste
Lime juice 1tsp
Ground black pepper to taste
Place chopped leeks into a bowl filled with water. Stir leeks to break apart and to remove dirt, then drain and set aside.
Over medium heat, add butter in a large pot. Add the onions, the leeks, carrots and cook for five minutes. Add in the sweet potatoes and cook for one minute. Then add broth and ginger and stir. Add salt to taste.
Bring mixture to boil, cover and reduce heat and bring to simmer. Cook for 20 minutes or until potatoes are cooked and are fork tender.
M ake a smooth puree out of the mixture using a blender. If it is too thick, add more broth.
Squeeze the lime juice and season with salt and pepper.
Serve hot in soup bowls.
SOUPS & SALADS24
Cuisines 2012 Eng Final.indd 24 11/26/12 3:33 PM
COCONUT AND PEANUT SAUCE THAI NOODLES
INGREDIENTS
PREPARATION
Rice noodles 1 cup
Julienne cut Small onion 1
Julienne cut Red peppers 2
Crushed garlic cloves 3
Spinach sliced 1 bunch
Unsweetened coconut milk 1 cup
Peanut butter ¾ cup
Fish sauce 1tbsp
Green curry paste 1tsp
Soy sauce 1tsp
Vegetable stock ½ cup
Take a pan; soak the rice noodles in hot water for 25 minutes.
In a small bowl mix together the peanut butter, coconut milk, fish sauce, soy sauce, green curry paste and vegetable stock. Ensure that the taste is well balanced. Add more soy sauce if it is too sweet. You could also add more of the green curry paste as it is not too spicy.
Place a fry pan over medium heat, sauté the onion and red pepper until tender.
Add the garlic and stir for about 30 seconds, then add the spinach. Cook until the spinach starts to wilt.
Add the noodles and sauté for four to six minutes.
Add the sauce and coat the vegetables and noodles.
Preparation time: 30mCooking time: 10mServes: Six persons
RICE & NOODLES26
Cuisines 2012 Eng Final.indd 26 11/26/12 3:33 PM
AKBAR’S FEAST
INGREDIENTS
1. Lamb cubes
2. Natural yoghurt ½ cup
3. Ginger paste 1tbsp
4. Garlic paste 1tbsp
5. Green chillies (halved) 2nos
6. Garam masala 1tsp
7. Turmeric powder ½ tsp
8. Chilli powder 1tsp
Coriander powder 1tsp
Salt to taste
Onion (thinly sliced) 150g
Cinnamon sticks 1 pc
Lemon juice 1 lemon
Saffron 1 pinch
Mint leaves (chopped) 50g
Coriander fresh (chopped) 50g
Corn oil 1tbsp
Clarified butter 50g
Basmati rice 2 cups
Milk ½ cup
Preparation time: 1hCooking time: 1h 30m to 2hServes: Four persons
RICE & NOODLES28
Cuisines 2012 Eng Final.indd 28 11/26/12 3:33 PM
PREPARATION
Combine ingredients 1 to 10 in a ceramic bowl, cover and place in the fridge for two hours until the flavours infuse.
Wash basmati rice four to five times until water runs clear.
Melt clarified butter in a sauce pan over medium heat, add onions and stir until golden brown.
Bring a sauce pan of salted water to boil and add rice. Meanwhile place the lamb mixture in a thick-bottomed pan and add cinnamon sticks to it.
Drain the rice and spread it over the lamb mixture.
Add lemon juice, saffron combined with milk and the remaining clarified butter. Spread half of
the chopped mint and coriander over the rice, cover and cook for 10 minutes. Reduce the heat and slow cook for one hour (dum pukt). Remove the pan from heat and stir gently to avoid breaking the grains.
Serve hot, with Raita (vegetable yogurt) and lemon pickle.
Courtesy: Head Chef Thomas Itty Iype, The Jungle
Cuisines 2012 Eng Final.indd 29 11/26/12 3:33 PM
PHAD THAI GOONGPreparation time: 10mCooking time: 30mServes: Four persons
RICE & NOODLES30
Cuisines 2012 Eng Final.indd 30 11/26/12 3:33 PM
PREPARATION
INGREDIENTS
Rice noodle 450g
Shrimp 240g
Eggs 2
Black soya sauce 2 tbsp
White soya sauce 2 tbsp
Sweet chilli sauce 80ml
Julienne carrots 40g
Spring onion 40g
Roasted peanut 100g
Chopped onion 30g
Cooking oil 40ml
Bean sprouts 40g
Salt to taste
Soak the rice noodles in water until tender or about 30 minutes. Once tender drain and set aside.
Heat oil in a wok and stir fry onion and shrimp until it is well cooked.
Add the rice noodles followed by the rest of the sauces.
Stir fry until the sauces are infused well with the noodles.
Add bean sprouts, spring onion, julienne carrots and roasted peanuts to this.
Garnish with a lime wedge and egg net.
Courtesy:Executive Chef Praiwan Sriplai, Shang Thai
Cuisines 2012 Eng Final.indd 31 11/26/12 3:33 PM
ATLANTIC SALMON & MANGO CEVICHEPreparation time: 4hCooking time: 15mServes: Four persons
PREPARATION
INGREDIENTS
Fresh salmon cut into ½ inch pieces, completely deboned 1kg
Lime juice ½ cup
Fresh mango cut into ½ inch pieces 500g
Red onion, finely chopped ½
Green chilli, finely chopped 1
Salt 1tbsp
Chopped fresh dill 150g
Dash of tabasco sauce
Dash of ground oregano
In a non- reactive casserole, place the salmon, mango, onions, chilli, salt, tobasco sauce and oregano. Add lemon juice. Cover and place it in the refrigerator for an hour.
Stir well making sure that the fish is mixed well in the lemon juice. Let it sit for another three hours, giving time for the flavours to blend.
Serve in a glass or plate with dill sprig as garnish.
Courtesy: Executive Chef Prem Negi, Al Nahda Resort
SEAFOOD32
Cuisines 2012 Eng Final.indd 32 11/26/12 3:33 PM
LEMON MUSTARD FISH CURRYPreparation time: 30mCooking time: 30mServes: Four persons
PREPARATION
INGREDIENTS
Fish fillet (Hamour or Nile perch) 200g
For marinade
Mustard paste 10g
Garlic chopped 5g
Lime juice 2 whole lime
Salt to taste
Mustard oil 50
Flour for dusting 20g
For gravy
Mustard oil 10g
Mustard seeds 2g
Whole Red chilli 3 to 4
Indian mustard paste 50g
Curd 50g
Onion 10g
Tomato 10g
Take the fish fillet and marinate it with chopped garlic, lime juice, mustard oil and salt. Keep aside for at least an hour.
Dust the fish with flour. Pan-fry the fillet until it turns golden brown.
Heat mustard oil in a pan; add mustard seeds, whole red chills and sauté. Add onions in a pan and fry until they turn brown.
To the mixture add tomatoes and cook it for 10 minutes. Add mustard paste and curd and cook for 10 minutes. Once it is well cooked add salt and lime juice.
Place the fried fish fillet in a serving plate. Pour the sauce on top of the fillet and garnish with a lime slice and coriander leaves.
Courtesy: Executive Chef Pardeep Singh, Mumtaz Mahal
SEAFOOD34
Cuisines 2012 Eng Final.indd 34 11/26/12 3:33 PM
PAN FRIED RED SNAPPERPreparation time: 10mCooking time: 30mServes: Three persons
SEAFOOD36
Cuisines 2012 Eng Final.indd 36 11/26/12 3:33 PM
PREPARATION
INGREDIENTS
Red snapper fillet 2x70g
Olive oil 30ml
Salt and pepper to taste
Brunoise Mediterranean vegetables
Olive oil 80ml
Garlic chopped very fine 1 clove
Zucchini 25g
Eggplant 25g
Onions 20g
Green pepper 15g
Red pepper 15g
Tomato skinless and seedless 30g
Fresh thyme sprig 2
Sliced potatoes 2 mm thick 12 pieces
Salt and pepper to taste
Cut all the vegetables into roughly 5mm cubes.
Heat olive oil in a frying pan, sauté onions for about 45 seconds and strain them using a small strainer or absorbent paper. Do the same for all the vegetables.
Heat a clean pan and add all the vegetables to it. Add garlic, stir for 30 seconds. Add tomatoes and cook for about two minutes. Add salt and pepper to taste.
Keep the vegetables aside
Heat olive oil in a pan and fry the potatoes until they turn golden brown. Take them off the heat and keep aside.
Starting skin side first, fry the red snapper fillet for a minute on each side. Remove from pan and keep aside.
Now take a clean plate. Scoop out the centre of the potatoes and add the vegetables in the middle. Arrange the potatoes in the centre and place the fish on top.
You can have a reduction of cream till it attains a smooth consistency. Add a little lemon juice, salt and white pepper. Put it on top of the fish and sprinkle some chopped fresh parsley and fresh basil.
Courtesy: Executive Chef Christian Pageot, Radisson Blu
Cuisines 2012 Eng Final.indd 37 11/26/12 3:34 PM
SPICY TUNA HAND ROLL
INGREDIENTS
PREPARATION
Sushi rice 500g
Seaweed (nori paper) 10 pieces
Spicy tuna 500g
Cucumber 200g
Green onion 150g
Thai chilli flakes 30g
Japanese mayonnaise 100g
Chop tuna using a sharp knife until the consistency of the tuna is almost ground to a paste.
Mix Thai chilli flakes and Japanese mayonnaise together until combined. Adjust spices to taste.
Take each sheet of seaweed and quickly wave them over the flame to toast them.
Place a seaweed paper on a plate; spread a small portion of rice on it and lay a strip of the spicy tuna mixture over the rice. Place a few green onion slices on top.
Grab one corner of the seaweed and gently roll it towards the centre of the seaweed diagonally.
Serve with soy sauce as dip.
Preparation time: 20mServes: Ten persons
Courtesy: Executive Chef Marc Cibrowius, Asia, Barr Al Jissah
SEAFOOD38
Cuisines 2012 Eng Final.indd 38 11/26/12 3:34 PM
PLA MA NAOSteamed fish with chilli lemon sauce
Preparation time: 20m Serves: Four persons
PREPARATION
INGREDIENTS
Dory fish fillet 600g
Green chilli chopped 40g
Coriander chopped 15g
Garlic chopped 10g
Fish sauce 4tbsp
Lemon juice 6tbsp
Sugar 2tbsp
Small red Thai chilli chopped 10g
Red chilli 10g
Steam the dory fish fillet until it is well cooked.
Mix all the other ingredients in a bowl until you get a smooth consistency.
Place the steamed fish on a serving plate and pour the sauce over the fish just before serving.
Garnish with a slice of lemon and coriander leaves.
Courtesy: Executive Chef Praiwan Sriplai, Shang Thai
SEAFOOD40
Cuisines 2012 Eng Final.indd 40 11/26/12 3:34 PM
CARIBBEAN SHISH KABOBSPreparation time: 3hCooking time:35mServes: Five persons
POULTRY42
Cuisines 2012 Eng Final.indd 42 11/26/12 3:34 PM
INGREDIENTS
PREPARATION
Chicken breasts cut into chunks 4 to 5
Teriyaki with pineapple marinade (could use peanut sauce instead) 340g
Bacon cut into halves 10
Bananas 4
Pineapple chunks 2cups
Wooden skewers, soaked in water
Marinate chicken pieces in teriyaki or peanut sauce for at least three hours.
Cut the bananas into five pieces each.
Cook the bacon strips and pat off the grease. Do not overcook as they should remain soft enough to be wrapped around the bananas.
Wrap the bacon around the bananas and skewers them alternating with chicken and pineapple.
Grill over medium heat for 30 minutes or until chicken is cooked well.
Serve hot with tomato sauce.
Cuisines 2012 Eng Final.indd 43 11/26/12 3:34 PM
CHICKEN STROGANOFFPreparation time: 15mCooking time: 30mServes: Four persons
POULTRY44
Cuisines 2012 Eng Final.indd 44 11/26/12 3:34 PM
INGREDIENTS
PREPARATION
Boneless chicken 440g
Butter 50g
Shallots, finely chopped 25g
Cream
Lemon juice 1tbsp
Parsley, chopped 1bunch
Cut the chicken breasts into strips of 1x5cm.
Heat the butter in a pan, add chicken and fry until golden brown. Drain the chicken and set aside.
Add some butter into the pan and cook the shallots until tender, keeping the lid on.
Add the cream and reduce quarter of the portion.
Pour the lemon juice and add the chicken strips into it. Heat the pan over low flame.
Once well cooked, remove and set aside.
Serve hot with rice.
Cuisines 2012 Eng Final.indd 45 11/26/12 3:34 PM
FETA AND HERB STUFFED CHICKENPreparation time: 30mCooking time: 30mServes: Four persons
POULTRY46
Cuisines 2012 Eng Final.indd 46 11/26/12 3:34 PM
INGREDIENTS
Chopped basil ¼ cup
Chopped Italian parsley ¼ cup
crumbled feta 110g
¼ cup toasted pine nuts
Salt and pepper
Chicken breasts 170g
Olive oil for drizzling
PREPARATION
Preheat oven to 230˚C.
Place basil, parsley, feta, pine nuts, salt and pepper in a medium bowl. Combine using a fork. Set aside.
Using a sharp knife, slice the chicken breasts in half, leaving about ½ inch on one end so that you can open the breast like a book.
Once opened, use a mallet to pound the chicken to a thickness of ¼-inch. Stuff the inside of each breast with ¼ of the herb-cheese mixture, then fold the chicken.
Drizzle olive oil on top and season with salt and pepper.
Bake for 20-25 minutes or until golden brown.
Cuisines 2012 Eng Final.indd 47 11/26/12 3:34 PM
PAN FRIED DUCK WITH RASPBERRY SAUCEPreparation time: 20mCooking time: 30mServes: Four persons
POULTRY48
Cuisines 2012 Eng Final.indd 48 11/26/12 3:34 PM
INGREDIENTS
Duck breast fillets 4
Salt 2tsp
Ground cinnamon 2tsp
Sugar 4tsp
Ground cinnamon 2tsp
Corn flour 1tsp
Raspberries 100g
PREPARATION
Use a knife to score the duck breasts through the skin and fat but not all the way through to the meat.
Heat a large frying pan on medium high. Fry the duck breasts skin side down until the skin browns and fat is released (about 10 minutes). Remove the breasts from the pan and pour off most of the fat. Return breasts to pan and fry skin side up for another 10 minutes. Remove and set aside on a baking tray.
Mix the salt, cinnamon and sugar together, sprinkle over the skin of the duck. Pour most of the fat out of the frying pan.
Combine corn flour and water into the pan and simmer for three minutes, stirring constantly, until the sauce is thickened. Add raspberries and simmer for another minute.
If you like you can grill the duck breasts skin side up or pan fry them with the sauce until the sugar begins to caramelise, about one minute.
Slice the duck breasts thinly, pour a little sauce over the top and serve warm.
Cuisines 2012 Eng Final.indd 49 11/26/12 3:34 PM
BALTI LAMB KOFTA
INGREDIENTS
PREPARATION
Minced meat (kheema) 250g
Black cardamom seeds ½tbsp
Blanched tomato purée 150g
Ginger garlic paste 2tsp
Green chillies finely chopped 3
Fennel seed powder
Fenugreek (Kasuri methi)
Turmeric powder ½tsp
Red chilli powder 1tbsp
Oil 2½ tbsp
Curd 4tbsp
Garam masala powder 1tsp
Salt to taste
To prepare the koftas, first wash meat in cold running water and drain well. Add half of the chopped green chillies, half of the garam masala powder, salt, turmeric powder, 1 tsp funnel powder and black cardamom seeds then grind well blending all the ingredients. Prepare small barrel shaped koftas (Moisten your hands with oil while preparing the koftas so that they don’t stick to your hands).
To make the gravy, heat a teaspoon of oil in a pan, add ginger garlic paste and sauté for a few minutes. Next, add the tomato purée and sauté for another seven minutes. Add the curd and cook it for four minutes.
Combine the remaining red chilli powder and salt. Add 2 cups of water and 2 cups of mutton stock. Once brought to a boil, reduce the heat and cook for three to four minutes.
Add the koftas to the gravy and cook on low flame for 20 minutes. Cover the dish with a lid while cooking.
Add garam masala powder, the remaining chopped coriander, fennel seed powder, fenugreek and the clarified butter.
Serve hot with Indian bread or rice.
Preparation time: 1hServes: Five persons
Courtesy: Executive Chef Pardeep Singh, Mumtaz Mahal
MEAT50
Cuisines 2012 Eng Final.indd 50 11/26/12 3:34 PM
MALAYSIAN BEEF RENDANG
INGREDIENTS
Strip loin beef cube 380g
Corn oil
Onion 100g
Garlic 2 cloves
Ginger slices 8g
Galangal 15g
Dry chilli 10
Lemongrass 3¼tsp
Coriander seeds 2g
Cumin seeds 30g
Fennel seeds 3g
Kerisik (roasted ground coconut) 250g
Coconut milk 260ml
Meat curry powder 4tbsp
Dark soy sauce 2tbsp
Sugar 10g
Salt to taste
Lime leaves
Preparation and cooking time: 1hServes: Five persons
MEAT52
Cuisines 2012 Eng Final.indd 52 11/26/12 3:34 PM
PREPARATION
For the rendang paste blend onions, ginger, galangal, garlic, lemongrass, and dried chillies to form a smooth purée.
Grind coriander, fennel and cumin.
Heat a wok with oil; add the paste, ground coriander, fennel and cumin stir well, meanwhile add turmeric. Cook for three to four minutes until it becomes dark and aromatic.
Add the beef and meat curry powder to the paste. Stir thoroughly until it turns brown.
Pour coconut milk and kerisik, let it simmer gently and add soy sauce and salt.
Garnish with lime leaves and serve with jasmine rice.
Courtesy: Executive Chef Marc Cibrowius, Asia, Barr Al Jissah
Cuisines 2012 Eng Final.indd 53 11/26/12 3:34 PM
KAENG PANANG NUEA
INGREDIENTS
PREPARATION
Beef tenderloin sliced 400g
Panang curry paste 4tbsp
Baby eggplant 80g
Light soy sauce 2tbsp
Plum sugar 2tbsp
Coconut milk 450ml
Cooking oil 3tbsp
Kaffir lime leaves 5g
Hot basil 10g
Fish sauce 2tbsp
Heat the oil in a sauce pan.
Add panang curry paste and stir until it becomes fragrant.
Stir in the coconut milk and add the rest of seasonings.
Add the baby eggplant and let it simmer for about 2 to 3 minutes.
To the curry, add the beef slices and simmer until the meat becomes tender.
Garnish with hot basil, kaffir lime leaves and serve hot with rice.
Beef with tangy curry
Preparation time: 5m plus soaking timeCooking time: 1h 30mServes: Five persons
Courtesy: Executive Chef Praiwan Sriplai, Shang Thai
MEAT54
Cuisines 2012 Eng Final.indd 54 11/26/12 3:34 PM
CAJUN LAMB AND BEEFPreparation time: 3hCooking time 20mServes: Two persons
INGREDIENTS
PREPARATION
Lamb cutlets 2
Beef 60g
Cajun mix 1tbsp
Salt to taste
Polenta 40g
Semi dried tomatoes 20g
Milk 80m
Fresh asparagus 100g
Marinate beef and lamb cutlets with salt and cajun spice for at least three hours.
Cook polenta with milk, salt and semi dried tomatoes.
Set butter paper in a shallow dish and place the mixture over it.
Cook in oven for 15 minutes on medium temperature, keep aside.
Grill beef and lamb to medium rare
Serve on top of polenta cake with blanched asparagus.
Courtesy: Executive Chef Prem Negi, Al Nahda Resort
MEAT56
Cuisines 2012 Eng Final.indd 56 11/26/12 3:34 PM
MUTTON PEPPER FRYPreparation time: 15mCooking time: 40mServes: Five persons
MEAT58
Cuisines 2012 Eng Final.indd 58 11/26/12 3:34 PM
INGREDIENTS
PREPARATION
Boneless Mutton 1Kg
Onions 250g
Tomatoes 200g
Ginger Garlic paste 100g
Chilli Powder 1tbsp
Coriander Powder 1tbsp
Pepper Powder 1tbsp
Cumin Powder 1tbsp
Garam masala powder 1tbsp
Curry leaves & coriander leaves for tempering
Oil 200g
Salt to taste
Add oil to a pan, fry onions until golden brown.
Simultaneously, sauté tomatoes in another pan until they soften.
Grind the onions and tomatoes to a puree.
Pressure cook mutton (4 whistles)
Heat the remaining oil; add the ginger garlic paste, onion tomato puree, chilli powder, coriander powder, pepper powder, cumin powder and garam masala powder. Add salt to taste
Fry the mixture, stirring continuously then add the cooked mutton.
Allow the mixture to cook for a few minutes.
Now add coriander leaves and stir.
Simmer until dry.
Garnish with fried curry leaves and serve hot with hot Indian bread.
Courtesy: Chef Ravi, Woodlands
Cuisines 2012 Eng Final.indd 59 11/26/12 3:34 PM
DAL MAKHANI
INGREDIENTS
PREPARATION
Black lentils (whole urad dal) 150g
Red kidney beans (rajma) 50g
Channa dal (could also use chickpeas/ garbanzo beans) 50g
Ginger peeled 10g
Green chillies 2
Salt to taste
For garnish
Clarified butter (ghee) 50g
Cumin 1tsp
Garlic cloves 2 – 3
Asafoetida powder a pinch
Fenugreek powder ½tsp
Fresh tomato paste or puree 100g
Butter 100g
Cream 100ml
Chilli powder ½tsp
Garam masala ½tsp
Soak the lentils (urad, rajma and channa dal) in water for six hours, preferably overnight. Rinse until water runs clear.
Chop the garlic, ginger and green chillies finely.
Boil all the lentils with the ginger, green chillies and salt and simmer until lentils are well cooked. Drain the excess water and mash the lentils with a wooden ladle.
For the tempering, heat the clarified butter in a heavy-bottomed-pan, add the fenugreek powder and stir. Add the ginger paste and fry. To this add the asafoetida powder and tomato purée, stir for a minute.
Add the mixture to the cooked dal and mix well. Add the chili powder, butter and cream to the boiling dal. Simmer gently for 30 minutes and finally add garam masala.
Garnish with cream and chopped coriander, serve hot with Indian breads.
Preparation time: 5m plus soaking timeCooking time: 1h 30mServes: Four persons
Courtesy: Executive Chef Pardeep Singh, Mumtaz Mahal
VEGETABLES60
Cuisines 2012 Eng Final.indd 60 11/26/12 3:34 PM
GNOCCHI WITH TOMATOES, SPINACH AND PANCETTAPreparation time: 10mCooking time: 10mServes: Four persons
VEGETABLES62
Cuisines 2012 Eng Final.indd 62 11/26/12 3:34 PM
INGREDIENTS
Potato gnocchi 1 packet
Baby spinach leaves 113g
Pancetta, chopped 55g
Diced tomatoes with garlic, undrained 1 can
Salt ¼ tsp
Parmesan cheese, grated ¼ cup
PREPARATION
To cook the gnocchi, place the gnocchi dough into a pot of boiling water. After a few minutes the gnocchi will float to the top. Continue to cook for a minute. Remove and set aside.
Place spinach in a straining bowl and drain the cooked gnocchi over spinach so it wilts slightly, set both aside.
Meanwhile, heat large skillet over medium heat until hot, add pancetta and cook for five minutes or until brown and slightly crisp.
Add the tomatoes and for cook three minutes, stirring several times. Stir in vinegar and salt; remove from heat.
Add reserved gnocchi and spinach to tomato mixture; toss to coat.
Sprinkle with cheese and serve.
Cuisines 2012 Eng Final.indd 63 11/26/12 3:34 PM
RATATOUILLEPreparation time: 10mCooking time: 30mServes: Four persons
VEGETABLES64
Cuisines 2012 Eng Final.indd 64 11/26/12 3:34 PM
INGREDIENTS
Zucchini 100g
Egg plant 100g
Green bell pepper 100g
Red bell pepper 100g
Tomato 30g
Onion 30g
Garlic 5g
Olive oil 40ml
Bouguet garni 1
Parsley 10g
Salt and pepper to taste
PREPARATION
Slice the zucchini and eggplant into slices of half inch.
Heat olive oil in a pan and fry the onions. Add the bell peppers and eggplant. Remove and keep aside after two to three minutes. Add the tomatoes, zucchini and garlic, stir well.
Mix all the ingredients once the eggplant and zucchini is almost done.
Place the bouget garni in the pan, cover and cook for a few minutes.
Garnish with parsley and serve hot.
Cuisines 2012 Eng Final.indd 65 11/26/12 3:34 PM
KAO NIEW-MA-MOUNG
INGREDIENTS
PREPARATION
Ripe mangoes 400g
Cooked sticky rice 200g
White sugar 200g
Coconut milk 150ml
Salt 1tbsp
Soak rice overnight in room temperature water (at least three inches above rice)
Steam the sticky rice in a steamer with a lid over high flame for about 30 minutes. Flip the rice over and steam for another five minutes. Remove the rice and set aside once the rice is well cooked.
In a bowl combine the sticky rice, salt, coconut milk, sugar and mix well.
Place the peeled and sliced mangos on the serving plate along with the sticky rice. Garnish with sesame seeds.
Sticky rice with mangoes
Preparation time: 2hCooking time: 40mServes: Two persons
Courtesy: Executive Chef Praiwan Sriplai, Shang Thai
DESSERTS66
Cuisines 2012 Eng Final.indd 66 11/26/12 3:34 PM
STRAWBERRY PHIRNIPreparation time: 15mCooking time: 30mServes: Six persons
INGREDIENTS
PREPARATION
Milk 1 litre
Soaked rice 40g
Cashew nuts 15g
Sugar ¼ cup
Cardamom powder ¼tsp
Pistachio nuts ¼ cup
Fresh strawberry puree ¼ cup
Grind soaked rice and cashew nuts to a paste.
Add sugar to the paste.
Cook until the batter is thick.
Mix cardamom powder and saffron, stir well.
Place in porcelain bowls.
Garnish with strawberry slices and a dash of puree. Serve chilled with green mint leaves.
Courtesy: Executive Chef Pardeep Singh, Mumtaz Mahal
DESSERTS68
Cuisines 2012 Eng Final.indd 68 11/26/12 3:34 PM
TIRAMISUPreparation time: 6hServes: Four persons
INGREDIENTS
PREPARATION
Mascarpone cheese 500g
Caster sugar 2tbsp
Freshly brewed strong coffee, cooled 400ml
Biscuits 250g
Dark chocolate, grated 80g
Beat the mascarpone and caster sugar in a medium mixing bowl with electric beaters until soft peaks form. Set aside.
Add the coffee in a large bowl and dip ½ the portion of the biscuits quickly into the coffee mixture and then arrange over the base of a 1.25 litre serving dish or six 250ml individual serving glasses.
Spread half the mascarpone mixture evenly over the biscuits. Dip the remaining biscuits into the coffee mixture and then arrange in a single layer over the mascarpone layer.
Finish with a layer of the remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least six hours or overnight.
Sprinkle with the grated chocolate just before serving.
DESSERTS70
Cuisines 2012 Eng Final.indd 70 11/26/12 3:34 PM
Radisson Blu’s response to a fine-dining steak and grillhouse comes in the form of Al Tajin Grillhouse. This restaurant has a rather interesting décor, for instance, the traditional Omani door art pieces right above the kitchen add a nice touch to the ambience. The restaurant boasts good food in an environment reflecting the opulence of Oman’s historic forts and culture.
Tajin offers an innovative combination of buffet and a la carte dining. The restaurant features a fixed-price menu featuring various choices of side dish, sauce and butter that you can pair your main course with. Furthermore, you can select from a range of salads and desserts on the buffet to go with your main course. The salads
range from sundried tomatoes, caesar salad to babaganoush. Tajin also offers a wide variety of dessert and leaves you spoilt for choice. We ordered a grilled Norwegian salmon and a Tenderloin steak which we requested to be grilled to medium. While most of the places get the steaks wrong all the time, Tajin chefs sure did know their steak. The butter garlic sauce was a good accompaniment for the steak. The Norwegian salmon with the porcini sauce was a treat to eat. The salmon was perfectly cooked but by the end it had gotten chewy as it probably kept getting cooked on the sizzling platter it was served on.
The prices may be a little on the steeper side but considering they are inclusive of the salad and dessert buffet, it is a great deal. The staff is all smiles and even though the main course took a while to be served, the lavish spread of salads helped us through the wait. In a nutshell, Al Tajin is a wonderful experience for anybody with a big appetite because the portions they serve will surely stuff you.
Al Tajin Grillhouse
Ambience ....................
Food ............................
Service ........................
Value............................
Overall .........................
RATIN
GS
RESTAURANT REVIEW74
Cuisines 2012 Eng Final.indd 74 11/26/12 3:34 PM
Nestled in Barr al Jissah is an authentic pan-Asian concept restaurant, Asia. The four glass-enclosed show kitchens serve cuisines from China, Japan, Thailand, Malaysia and Vietnam. Guests can watch the chefs cook meals using traditional cooking techniques. The menu carries a variety of dishes ranging from sushi to thai curries, noodles and satays. The restaurant spells out a contemporary Asian design as it emphasis on a red and black coloured-theme with minimalistic interiors.
The simplicity extends to the presentation of the food. In fact, in Japanese cuisine, visual appeal is as much a part of the dining experience as the taste of the food itself and Asia has kept up to this authenticity. The sushi platter we tried was without doubt one of the finest in town and considering how complex it is to prepare good sushi, Asia knocked it out of the park. The sashimi just melted in the mouth and the glistening pieces of Salmon and Tuna were as good to eat as they were to look at. The beef rendang was aptly paired with jasmine rice which fused the
delicate flavour of the jasmine with a slight tinge of sweetness from the rendang. The spicy tuna hand roll was a sensation as it merged all the spices and didn’t overpower the taste of the fish. There was a gush of zestfulness from all the dishes we tried. The service was quick and the staff was very thoughtful as they offered to reheat our food and were very helpful in suggesting what to try.
Clearly, we were not disappointed. We had expected the food to be expensive, bearing in mind that the restaurant is a part of a five star but much to our surprise the food is rather affordable and for the quality of food and the service that Asia offers, the prices will give you a reason to go back.
Asia
Ambience ....................
Food ............................
Service ........................
Value............................
Overall .........................
RATIN
GS
RESTAURANT REVIEW 75
Cuisines 2012 Eng Final.indd 75 11/26/12 3:35 PM
Walking through a canopy of palm trees is Al Nahda Spa and resorts’ main dining restaurant, Khalab. They offer a true fine-dining experience as was evident from the three sided glass enclosed interior dining space and high ceilings. There is additional exterior seating as well so the restaurant accommodates to large groups. It has an upscale and sophisticated feel to it.
Khalab usually serves buffet but we ordered from the a la carte menu. The presentation of everything we had was enchanting to say the least. We went with Malaysian skewers and insalata caprese for our starters. The simple Italian salad with buffalo mozzarella cheese, tomatoes and basil seasoned with olive oil and balsamic vinegar had fresh ingredients
which made it the perfect appetiser. The Malaysian skewers were somewhat like chicken satay and tasted alright. For our main course we ordered a rib eye steak done to medium rare. The steak was superb and the accompaniments of the sweet potato mash, broccoli and asparagus made us feel less guilty about the sinful steak. We also tried the phyllo crusted prawns which were slightly overcooked so the prawns lost their crunchy texture. The dessert was the main attraction out of all our three courses. The Praline nougat which was creamy and silky from the strawberry cream and crispy from the nougat, was a treat for the sweet tooth.
Entirely, we thought of the service as a little slow but considering the fact that the restaurant is mainly for people staying at the resort for leisurely reasons, it’s excusable. The general pace of things at Khalab is relaxed which really puts you in that mood as well. However, the prices are not exactly relaxed on the pocket and are a little exorbitant to be honest but for the complete fine-dining experience that Khalab offers, it might just be worth it.
Khalab
Ambience ....................
Food ............................
Price ............................
Location ......................
Service ........................
RATIN
GS
RESTAURANT REVIEW76
Cuisines 2012 Eng Final.indd 76 11/26/12 3:35 PM
Marjan is an authentic Indonesian restaurant in the Grand Hyatt hotel that is set in the outdoors, by the pool side, overlooking the ocean (Hyatt’s private beach). The place is unperturbed and has a peaceful, relaxed aura to it. Marjan is closed during the summers, from May to September which makes sense, given the al fresco seating arrangement. On-season they offer Indonesian food in the evenings as well as light lunches by the pool with a selection of sushi and sashimi.
To begin with, we had the Satay which came with a peanut sauce, lontong and pickles. It was quite flavoursome but the lamb and beef on it was slightly overcooked to the point of being tough, the chicken however, was succulent. The red hot chilli chicken (roasted chicken) was more pleasant to eat. It was spicy but tangy and was served with steamed rice. The chicken was well-cooked and had a zesty taste to it. The authenticity of Indonesian flavours was evident in our entire meal.
On the whole, we felt that the presentation
of the food was appealing even though the prices are a bit on the higher side. The general atmosphere of the place is very interactive as an outdoor kitchen definitely paves way for you to speak with the chef and find out more about what you’re eating. The service was quite prompt and the staff was very delightful and vivacious.
There is also a bar next to the pool where you can enjoy a drink or two. But for us, the focus of the complete experience of dining at Marjan was the ambience. Having your meal by the poolside, overseeing the ocean, while waiters in colourful shirts prance around you with exotic food, is a worthwhile experience that takes you on a vacation.
Marjan
Ambience ....................
Food ............................
Price ............................
Location ......................
Service ........................
RATIN
GS
RESTAURANT REVIEW 77
Cuisines 2012 Eng Final.indd 77 11/26/12 3:35 PM
Perched on a hill, with an intimate and contemporary Indian environment created by live sitar performances, traditional seating at low tables and lanterns, it is no surprise that Mumtaz Mahal specialising in Mughlai cuisine, has gained so much popularity. Even though the restaurant has been around for a long time, the recently refurbished interiors and the noteworthy change in their menu has added to the appeal of the place as the menu now includes food from all over India.The renovation includes an extended terrace on recommendations from many diners among other aesthetic additions.The service is impressive and the staff is courteous.
The food we tried was not just appetising
but also a treat for the eyes.The seafood kebab platter is a must try. It comes with two types of fish and prawns. The fish served was fresh and cooked well. In fact, all the seafood dishes that we tried were very good particularly the lemon mustard fish curry, a signature dish of the chef which exhibited a perfect balance of robust yet distinct flavours.A real show stopper though was the black dal makhani which was rich and creamy in texture and no amount of praises can justify how much we enjoyed it. The Kashmiri pulao was not just the perfect accompaniment but also a great dish in itself. For dessert, we had the perfect contemporary dessert of strawberry phirni brule. The strawberry concoction paired with the traditional phirni was an enchanting fusion.
All in all, the food lived up to expectations and the restaurant had a welcoming aura to it which makes it an ideal choice for dining-in. Though the prices are a little on the steeper side, the quality of service coupled with the great food is bound to draw Indian food lovers to this restaurant time and again.
MumtazMahal
Ambience ....................
Food ............................
Price ............................
Location ......................
Service ........................
RATIN
GS
RESTAURANT REVIEW78
Cuisines 2012 Eng Final.indd 78 11/26/12 3:35 PM
O’Malleys is an Irish pub located at the Radisson Blu hotel. The pub follows a completely Irish theme with red and green colours standing out, adding to the conventional feel of the place. The framed pictures on the wall are a standard pub trademark for most pubs and really bring out the décor.
Apart from the traditional Irish ambience what intrigued us even more, was the food. It may not have been as traditional as the interiors but it was still impressive. We ordered the shepherd’s pie which is a baked minced meat and peas dish with cheese. It was a wholesome meal by itself. We also sampled the Irish stew which had a strong peppery burst to it though the meat was slightly underdone for a stew. The battered fish and chips we tried tasted like the usual English fish and chips, which of course is always a safe and satisfying choice. Everything we tried came in a generous helping and it’s no secret that the Irish like their food in abundance. Even though our stomach gave up with so much food, our sweet tooth did not and
so we had a New York baked cheesecake with raspberry sauce and Bavarian cream. It was perfectly sweet and the right way to end a heavy meal. Next we had the chocolate cake with whipped cream and chocolate syrup which wasn’t very moist but anything with that much chocolate is bound to taste good. The menu lists a huge selection of Irish dishes with a few international favourites.
The staff is friendly though we must admit that it is quite hard to catch their attention. For the quantities served, the food is a true value for money. If you’re looking for a reasonable place with good food and beverages, O’Malleys might just be the right place to go.
O'Malleys
Ambience ....................
Food ............................
Price ............................
Location ......................
Service ........................
RATIN
GS
RESTAURANT REVIEW 79
Cuisines 2012 Eng Final.indd 79 11/26/12 3:35 PM
Serving exclusively Thai cuisine, Shang Thai is a delightful fine-dining experience for Thai food lovers. Every decorative piece that adorns the interiors of Shang Thai has been imported from Thailand which reflects the authenticity of the restaurant. The décor is minimalistic yet traditional.
The menu offers a wide range of soups, salads, starters, mains and some exciting desserts. We started off our meal with the ideal refreshing drink of lemon grass ginger iced tea followed by an assortment of starters, Shang Thai selection. This selection platter consisted of vegetable spring rolls, prawns on toast, fish cake, chicken satay and papaya salad with a trio of sauce. Personally, we relished all of it but to pick a favourite
would recommend the fish cake. We had a spicy clear seafood soup with hot basil, lemon grass and mushroom; it was a lovely concoction of rich flavours. For our main course we had the steamed fish fillet with lemon chilli sauce. The fish literally melted in the mouth and had a hint of sour with just the right amount of chilli. We tried the stir-fried minced chicken with hot basil and tangy red beef curry accompanied by wok-fried noodles with prawns and roasted peanuts better known as phad thai. There are no words to express how much we enjoyed it all. The stir-fried chicken was on the spicier side and had a pungent tinge to it. The red beef curry had the perfect blend of sweet, spicy and the beef was quite tender. The phad thai was an absolute champion as well. Finally, to finish off our meal we ordered the Thai sticky rice with sweet mango. The sticky rice was creamy from the coconut cream and the ripe mango complemented it like a dream.
Clearly, the food and the ambience won our hearts and the prices are pocket-friendly too. Whether or not you like Thai food, this place is a must-try.
shang thai
Ambience ....................
Food ............................
Price ............................
Location ......................
Service ........................
RATIN
GS
RESTAURANT REVIEW80
Cuisines 2012 Eng Final.indd 80 11/26/12 3:35 PM
With a forest theme incorporated, The Jungle instantly makes you fall in love with its ambience. As we walked in and settled down, we noticed that everything right from the menu to the artificial forest is in consonance with this theme.
Even the name of the dishes gets inspiration from the theme.The forest fire wings for instance, are just usual chicken wings. As the name implied, the wings were not exactly hot. The peri-peri sauce which adorned the wings was more on the sweeter side and isn’t something we’d personally recommend. A real winner of a starter though was the spicy sweet shrimp. To an onlooker, they were just batter fried jumbo shrimps with a little bit of a sweet and spicy sauce but the way the flavours of the sweet and spicy just fused, really did the trick for us. We tried the grill which comes with five types of kebabs, all served with roasted bell peppers. The grill is served on your table while being grilled on a bed of charcoal.The Tandoori chicken we tasted lacked seasoning and wasn’t a very exciting dish even though the chicken was succulent. The butter chicken was more
flavoursome compared to most of the food we tried. It was creamy, well-cooked and delectable. However, the lamb biryani also called Akbar’s feast, stole the spotlight with its tender, perfectly cooked lamb and was a feast indeed.
The service was uncompromised and the staff was actually quite amicable. For the quantity and quality of food served, it was well worth the money. The dine-in accommodates almost 90 people and offers Asian, Mexican, Indian and Arab food plus it features a special menu for the kids called junior explorer menu. To sum it up, the entire experience of dining-in at The Jungle is something we completely vouch for and recommend.
the JUNGLE
Ambience ....................
Food ............................
Price ............................
Location ......................
Service ........................
RATIN
GS
RESTAURANT REVIEW 81
Cuisines 2012 Eng Final.indd 81 11/26/12 3:35 PM
Walking through Grand Hyatt’s Arabian-decorated lobby, on the far right, Tuscany really stands out. As you enter through the green wrought iron gates, it’s almost as if you get a whiff of Italy. The inside is quite spacious and the tables are far enough from each other to enjoy an intimate time even if the place is bustling. There is also a patio which faces the ocean and is an ideal seating option for a winter afternoon.
We ordered aubergine ravioli with tomatoes and buffalo mozzarella which was a simple yet enjoyable dish. The concasse of tomato was mildly spiced with the right amount of tanginess. The aubergine ravioli and the buffalo mozzarella complimented each other well and were good flavours
harmonised with the tomato. We also had rigatoni pasta with red onions, bacon and wild mushrooms. While red onions, bacon and wild mushrooms were like a marriage on the plate, the pasta was a minute away from being al dante. The desserts were true stars of our meal. We went with a valrhona jivara 40 per cent chocolate slice, gianduja cremeux, crispy chocolate pearls and grand marnier coulis which was as elaborate in taste as it was by name. The crispy chocolate pearls enriched the taste of the silky chocolate that was tantalising. Our second dessert consisted of a mascarpone rhubarb tart, strawberry sorbet, passion fruit glaze, pecan nougat. The only complaint I had with this dessert was that there wasn’t more of it. The rhubarb tart was nothing short of brilliant while the strawberry sorbet and passion fruit glaze gave a refreshing edge to it.
The service is efficient and manages to keep the atmosphere of the place friendly. The prices are a little over the top but in entirety, the restaurant reflects a fusion of contemporary Italian with authentic Italian which makes it a good dining choice.
Tuscany
Ambience ....................
Food ............................
Price ............................
Location ......................
Service ........................
RATIN
GS
RESTAURANT REVIEW82
Cuisines 2012 Eng Final.indd 82 11/26/12 3:35 PM
Woodlands is an award-winning restaurant that is renowned for its Chettinad cuisine. We walked in to an almost empty restaurant and by the time we left the place, it was bustling with people. The ambience is inviting and warm. What caught our eye as we entered was the traditional wooden furniture with green plants that embellished the restaurant. There was plenty of natural light coming through which made it a lively atmosphere. The service is prompt and attentive, in fact it actually seems like one has to wait longer to get a table than waiting for the food to arrive. The restaurant offers separate dining rooms for parties and private dining.
We chose to go with the chef recommended specialties and were not disappointed at all. The food is generally very spicy and hot but it can be moderated on request. For starters, we had the mushroom fry which had a perfect blend of spices and was a nice prelude to our main course of duck roast and mutton pepper fry. The duck roast was easy on spices but was not quite tender as one
would expect duck to be. The mutton pepper fry, however, was nothing less than delightful. The flavoursome peppery burst of the mutton was over the top, to say the least. Paired with malabari paranthas or hot appams, the taste of these dishes would definitely be enriched. For rice lovers, there’s a wide selection of curries to choose from as well. The menu is vast and offers Indian and Chinese cuisines.
There is no compromise on quality whatsoever; the restaurant spells consistency in its food and service. The prices are rather affordable for the standard of food that Woodlands offers. Right from the food quality to value for money, it all deserves a thumbs-up.
Woodlands
Ambience ....................
Food ............................
Price ............................
Location ......................
Service ........................
RATIN
GS
RESTAURANT REVIEW 83
Cuisines 2012 Eng Final.indd 83 11/26/12 3:35 PM
وودالندس ¥ÉÑWCÉH Iõ«ªŸG ºYÉ£ŸG øe óf’Ohh º©£e Èà©j
øμj ⁄ º©£ŸG Éæ∏NO ÉeóæY .Chettinad ófÉ°ûJ
Éæ«¡àfG ÉeóæY øμdh ÉÑjô≤J ¿ÉμŸG ‘ óMCG ∑Éæg
õ«ªàj .IÉ«◊Gh ácô◊ÉH è©j ¿ÉμŸG ¿Éc ΩÉ©£dG øe
ÉægÉÑàfG ÜòL …òdG Å°ûdG .A±ódGh áHÉMôdÉH ¿ÉμŸG
…ó«∏≤àdG »Ñ°ûÿG çÉKC’G ¿Éc º©£ŸG πNóf øëfh
∑Éæg ¿Éc .º©£ŸG øjõJ »àdG AGö†ÿG äÉJÉÑædGh
Ée ƒgh ¿Éμª∏d »JCÉJ »àdG á«©«Ñ£dG IAÉ°VE’G øe ÒãμdG
Iõ«‡h á©jöS iôNC’G »g áeóÿG .GôMÉ°S ƒ÷G π©L
øe ÌcCG IóFÉe ≈∏Y ∫ƒ°ü◊G ‘ âbh »°†≤J ÉÃQh
ôaƒj .ΩÉ©£dG ∫ƒ°Uh ô¶àæJ âfCGh ¬«°†à≤J …òdG âbƒdG
äÓØ◊G ‘ ΩÉ©£dG ∫hÉæàd á∏°üØæe ±ôZ º©£ŸG ∂d
. á°UÉÿG
QÉ«àN’G ‘ ÉfóYÉ°ù«d ∞«°ûdG ¤EG Ögòf ¿CG ÉfÎNG
ΩÉY πμ°ûH ΩÉ©£dG ¿Éc å«M ÉææX ∞«°ûdG Ö«îj ⁄h
øe ∞«ØîàdG øμÁ øμdh QÉMh ÒÑc πμ°ûH ÓÑàe
ÉfCGóH á«¡°ûdG —GƒØd áÑ°ùædÉH .Ö∏£dG óæY πHGƒàdG √òg
¿Éch πHGƒàdG øe èjõe øY IQÉÑY ¿Éc …òdG ô£ØdÉH
IQÉÑY ¿Éc …òdG »°ù«FôdG ≥Ñ£dÉH AóÑdG πÑb ájGóH ÒN
§ÑdG ¿Éc .Oƒ°SC’G πØ∏ØdÉH ¿É°V º◊h ôªfi §H øY
Éæd áÑ°ùædÉH á«dÉãe ¬«¡W áLQO âfÉch ÓÑàeh Gôªfi
¿Éc .¿É°†dG ºë∏dG ≥Ñ£d áÑ°ùædÉH ∫É◊G ¿Éc ∂dòch
áÑ°ùædÉH .Gó«L ΩÉHC’G hCG …QÉH’ÉŸG ¢SƒãfGQÉÑdG º©W
ójó©dG ÚH øe QÉ«àNÓd á°Uôa ∑Éæg ¿EÉa RQC’G ¥É°û©d
á≤jô£dG ≈∏Y »¡£ŸG RQC’G AGƒ°S áYƒæàŸG ¥ÉÑWC’G øe
.É°†jCG á«æ«°üdG hCG ájóæ¡dG
Ωó≤j ΩÉY πμ°ûH º©£ŸGh á«dÉ©dG ¬JOƒéH ΩÉ©£dG õ«ªàj
∫hÉæàŸG ‘ É°†jCG QÉ©°SC’Gh IRÉà‡ äÓcCGh áeóN
ô¶ædÉH .óf’Ohh º©£e É¡eó≤j »àdG äÓcCÓd áÑ°ùædÉH
áHôŒ ¿EÉa ∫ÉŸG πHÉ≤e ᪫≤dGh IOƒ÷Gh ô©°ùdG ¤EG
ÉæHÉéYEG ≈∏Y äRÉM óf’Ohh º©£e ‘ ΩÉ©£dG ∫hÉæJ
.áHôéàdÉH ™«ª÷G í°üæfh Éfôjó≤Jh
. . . . . . . . . . . . . . المكان . . . . . . . . . . . . . . . الخدمة . . . . . . . . . . . . . . . . ا�كل . . . . . . . . سعر ا�كالت . . . . . التصنيف العام
فني
صالت
٨٣ دليل المطاعم
Cuisines 2012 Arabic Final2.indd 83 11/27/12 1:32 PM
توسكاني »Hƒ∏dG ‘ Ò°ùJ ¿CG ∂«∏Y ÊÉμ°SƒJ º©£e ¤EG π°üJ »μd
.øÁC’G ÖfÉ÷G ≈∏Y IÉ«M ófGôL ¥óæa ‘ »Hô©dG
∂fCÉc ô©°ûJ AGö†ÿG á«fó©ŸG áHGƒÑdG øe πNóJ ÉeóæY
áHÉMôdÉH πNGódG øe º©£ŸG º°ùàj .É«dÉ£jEG AGƒLCG ‘
∂«£©j ≈àM ¢†©ÑdG É¡°†©H øY Ió«©H ä’hÉ£dGh
≈àM »ª«ª◊G ƒ÷Gh á«°Uƒ°üÿÉH ´Éàªà°SÓd á°UôØdG
»gh ƒ«JÉÑdG ∑Éæg ∂dòc .ácô◊ÉH è©j ¿ÉμŸG ¿Éc ƒd
¢Sƒ∏é∏d ‹Éãe ¿Éμe »gh IöTÉÑe ôëÑdG ≈∏Y á°ù∏L
.AÉà°ûdG ‘ ô¡¶dG ó©H IÎa ‘
πμ°T ≈∏Y ºë∏dGh ºWɪ£dG ™e ‹ƒaGQ ÚLôHhCG ÉæÑ∏W
∂dòc .ÒÑc óM ¤EG ≥Ñ£dG Gò¡H Éæ©àªà°SGh ÓjQGRƒe
Ée óM ¤EG ÓÑàe ºWɪ£dG øe »°SÉμfÉc ≥ÑW ¿Éc ó≤a
¿É≤Ñ£dG πªμj .¢ùæ‚ÉàdG øe áÑ°SÉæe ᫪c ™°Vh ™e
ájÉ¡ædG ‘ º©£dG ¿Éch ó«L πμ°ûH ¢†©ÑdG ɪ¡°†©H
Éà°SÉH ÉædhÉæJ ∂dòc .ºWɪ£dG ™e GRÉà‡h É≤°SÉæàe
.ô£ah Oó≤e º◊h ôªMC’G π°üÑdG ™e ʃJÉéjôdG
ô£ØdGh Oó≤ŸG ºë∏dGh ôªMC’G π°üÑdG ¿CG ºZQ’ ≈∏Y
¿CG ’EG ≥Ñ£dG ≈∏Y ¥ƒ°û©ŸGh ≥°TÉ©dG πãe ¿Éc …ÈdG
.al dante ¿ƒμJ ¿CG øe á≤«bO ó©H ≈∏Y Éà°SÉÑdG
ÉæHôL ó≤a áHôéàdG √òg ᪂ Ó©a »g äÉjƒ∏◊G âfÉc
…’B’h ¬J’ƒμ«°T %40 valrhonajivara áëjöT
É©FGQ º©£dG ¿Éch »JóL ¬«dƒch á°ûeô≤ŸG ¬J’ƒμ«°ûdG
øª°†J ó≤a ÊÉãdG äÉjƒ∏◊G ≥ÑW ÉeCG .óM ≈°übCG ¤EG
™e ádhGôØdG ¬«HQƒ°Sh ÜQÉHhQ ʃHQÉμ°SÉŸG áJQƒJ
√òg ™e ¬æe Éæ«μà°TG …òdG ó«MƒdG Å°ûdG .ÉLƒædG ¿Éμ«H
âfÉc ó≤a É¡æe ójõŸG ∑Éæg øμj ⁄ ¬fCG ƒg iƒ∏◊G
∫É◊G ∂dòch ∞°Uƒj ’ πμ°ûH Iòjòd ÜQÉHhQ áJQƒJ
.ádhGôØdG ¬«HQƒ°S ¤EG áÑ°ùædÉH
ƒ÷G ¿Éch GRÉà‡ ¿Éc ó≤a áeóÿG iƒà°ùŸ áÑ°ùædÉH
øμdh Ée óM ¤EG á©ØJôe âfÉc QÉ©°S’G .É«dÉãeh kGójôa
ƒ÷G ÚH êõŸG ≈∏Y ∫Éãe ÒN º©£ŸG ¿EÉa ΩÉY πμ°ûH
QÉ«àNG ¬∏©éj Ée ƒgh …ó«∏≤àdGh öUÉ©ŸG ‹É£jE’G
.ΩÉ©£dG ∫hÉæàd Òãμ∏d ‹Éãe
. . . . . . . . . . . . . . المكان . . . . . . . . . . . . . . . الخدمة . . . . . . . . . . . . . . . . ا�كل . . . . . . . . سعر ا�كالت . . . . . التصنيف العام
فني
صالت
دليل المطاعم٨٢
Cuisines 2012 Arabic Final2.indd 82 11/27/12 1:33 PM
الغابة ΩGôZ ‘ ™≤J ∂fCG å«M ≈ª°ùe ≈∏Y º°SG áHɨdG º©£e
Éæ«°ûe ¿CG ó©H .¬∏Nóe ∑Éeób CÉ£J ¿CG òæe º©£ŸG Gòg
áªFÉ≤dG AGƒ°S ‹Éãe Å°T πc ¿CG Éæ¶M’ Éæ°ù∏Lh
.ÉæH ᣫëŸG á«YÉæ°üdG áHɨdG ≈àMh
IÉMƒà°ùe áeóîà°ùŸG ¥ÉÑWC’G ¿CG É°†jCG ÉægÉÑàfG âØd
»gh ÜɨdG ≥jôM áëæLCG ∑Éæ¡a É°†jCG áHɨdG øe
øe í°†àj ɪc .ájOÉY êÉLO áëæLCG øY IQÉÑY
…ÒÑdG ¢Sƒ°S ÉeCG .áæNÉ°S Ωó≤J áëæLC’G ¿EÉa º°S E’G
Å°ûdG ¢†©H Iƒ∏M âfÉμa áëæLC’ÉH áæjõŸG …ÒH
‘ ÉægÉÑàfG QÉK CG …òdG .É¡H »°Uƒf ’ É«°üî°T øëfh
.πHGƒàdÉH ƒ∏◊G …Ȫ÷G ≥ÑW ƒg ¿Éc á«¡°ûdG —Gƒa
øY IQÉÑY âfÉc É¡f EÉa , …OÉY ¢üî°ûd áÑ°ùædÉH
iƒ∏◊G øe π«∏≤dG ™e …ƒ°ûe ºé◊G ÒÑc …ȪL
á°UÉÿG äÉ¡μædG §∏Nh OGóYE’G á≤jôW øμdh πHGƒàdGh
ÉæHôL .ÒÑc óM ¤EG ÉæHÉéYEG äQÉK CG πHGƒàdGh iƒ∏◊ÉH
ÜÉÑμdG øe ´Gƒf CG ¢ùªN ‘ âfÉc »àdG äÉjƒ°ûŸG
ΩÉ©£dG Ëó≤J ºàj .…ƒ°ûŸG πØ∏ØdG ™e Ωó≤e É¡∏ch
≈∏Y ¬jƒ°T AÉæK CG ∂H á°UÉÿG ádhÉ£dG ≈∏Y …ƒ°ûŸG
êÉLódG …QhóæJ ÉæHôL .»JÉÑædG ºëØdG øe á≤ÑW
¥ÉÑWC’G øe øμj ⁄h äGQÉ¡ÑdG ó©H ¬°ü≤æj ¿Éc ¬æμdh
.É«¡°T ¿Éc êÉLódG ¿CG ºZôdG ≈∏Y ≈àM Éæd IÒãŸG
™e áfQÉ≤e π°†aCG πμ°ûH ¬μæe óHõdÉH êÉLódG ¿Éc
Gó«L ¬«¡W ¿Éc ó≤a ÉgÉæHôL »àdG ¥ÉÑWC’G º¶©e
¿CÉ°†dG ÊÉjôH ¿EÉa ∫ÉM áj CG ≈∏Y .ΩhÉ≤j ’h »Áôch
òjò∏dG ¬ª©£H AGƒ°VC’G ¥öS ” â°ù«a ÈcCG ” ≈ª°ùŸG
.¥ÉÑWC’G ≈¡°T CG øe Ó©a ¿Éch á«dÉãŸG ¬«¡W áLQOh
‘ ¿ƒ∏eÉ©dG ¿Éc å«M Gó«L áeóÿG iƒà°ùe âfÉc
äÉ«ªμ∏d áÑ°ùædÉH .OƒdGh ∞£∏dG ≈¡àæe ‘ º©£ŸG
πHÉ≤e ᪫b ∑Éæg âfÉc ó≤a Ωó≤ŸG ΩÉ©£dG IOƒLh
º©£ŸG Ωó≤jh ¢üî°T 90 `d ¿ÉμŸG ™°ùàj .∫ÉŸG
¤EG á«Hô©dGh ájóæ¡dG á«μ«°ùμŸG äÓc’G √OGhôd
í°üæf Éæf EÉa QÉ°üàNÉH .∫ÉØWCÓd á°UÉN áªFÉb ÖfÉL
.záHɨdG{ º©£e ‘ ΩÉ©£dG ∫hÉæJ áHôéàH ™«ª÷G
. . . . . . . . . . . . . . المكان . . . . . . . . . . . . . . . الخدمة . . . . . . . . . . . . . . . . ا�كل . . . . . . . . سعر ا�كالت . . . . . التصنيف العام
فني
صالت
٨١ دليل المطاعم
Cuisines 2012 Arabic Final2.indd 81 11/27/12 1:33 PM
شانغ ثاي ¬fCÉH õ«ªàjh ájófÓjÉàdG äÓcC’G §≤a º©£ŸG Gòg Ωó≤j
.…ófÓjÉàdG πcC’G ¥É°û©d Iójôa ΩÉ©W ∫hÉæJ áHôŒ ôaƒj
øe Gójõe »∏NGódG QƒμjódG ‘ áeóîà°ùe á©£b πc ∞«°†J
√òg OGÒà°SG ” óbh º©£ŸG ‘ ΩÉ©dG ƒé∏d ≥dCÉàdGh AÉ¡ÑdG
OGhôd π«°UC’G …ófÓjÉàdG ƒ÷G ¢ùμ©àd ófÓjÉJ øe ™£≤dG
á«gÉæàŸGh á≤«bódG ™£≤dÉH »∏NGódG QƒμjódG õ«ªàj .º©£ŸG
.á∏«°UC’G ájófÓjÉàdG ó«dÉ≤àdÉH ∑ôcòJ »àdG ô¨°üdG
äÉHQƒ°ûdG ´GƒfCG øe ójó©dG ΩÉ©£dG áªFÉb ∂d Ωó≤J
¢†©Hh á«°ù«FôdG ¥ÉÑWC’Gh á«¡°ûdG —Gƒah äÉ£∏°ùdGh
è∏ãŸG …É°ûdG Ühöûà áÑLƒdG ÉfCGóH .á«¡°ûŸG äÉjƒ∏◊G
á∏«μ°ûJ ÉfòNCG ∂dP ó©Hh π«Ñ‚õdG Ö°ûYh ¿ƒª«∏dG ™e
≈∏Y ¢Sójô≤dGh QÉ°†ÿG äÉØd É¡æeh á«¡°ûdG —Gƒa øe
ÉjÉHÉÑdG á£∏°Sh êÉLódG ¬«Jƒ°Sh ∂ª°ùdG ∂«ch â°SƒàdG
º¡∏°†aCGh Gòg πμH Éæ©àªà°SG , É«°üî°T .ƒjÎdG ¢Sƒ°S ™e
ájôëÑdG äÓcC’G áHQƒ°T ÉædhÉæJ .∂ª°ùdG ∂«c ¿Éc
É≤ÑW ¿Éch ô£ØdGh øNÉ°ùdG ≥Ñ◊G ™e á«aÉ°üdG πHGƒàdÉH
ÉædhÉæJ ó≤a »°ù«FôdG ≥Ñ£∏d áÑ°ùædÉH .Iò∏dG ≈¡àæe ‘
¿Éc .QÉ◊G ¿ƒª«∏dG ¢Sƒ°S ™e QÉîÑdG ≈∏Y ∂ª°ùdG ¬«∏«a
QÉ◊G º©£dGh ¢†eÉM º©W hPh ºØdG ‘ ÉÑFGP ∂ª°ùdG
¢Shô¡ŸG êÉLódG ∂dòc ÉæHôL .É«dÉãe ¬«a ¿Éc …òdG
IôªëŸG ájÒ©°ûdG ™e …QÉμdÉH ºë∏dGh QÉ◊G ≥Ñ◊G ™e
ΩÓμdG øe ∑Éæg ¢ù«d .…ÉKOÉa ≥ÑWh ¢Sójô≤dGh ∑ƒdÉH
ó≤a ΩÉ©£dG Gò¡H ÉæYÉàªà°SG ióe øY È©j ¿CG øμÁ Ée
á©°ùd ¬d âfÉch Å°ûdG ¢†©H πÑàe ôªëŸG êÉLódG ¿Éc
ºë∏dG øe §«∏N ¿Éc ó≤a ºë∏dG …QÉc ÉeCG .ºØdG ‘
ÉØdG ÉeCG .‹Éãe πμ°ûH É«¡£e ¿Éch πHGƒàdGh iƒ∏◊Gh
ÉæÑ∏W ájÉ¡ædG ‘ .¥ÉÑWC’G ≈¡°TCG Ó©a ¿Éc ó≤a …ÉKO
»Áôc RQC’G ¿Éch Iƒ∏◊G ƒ‚ÉŸG ™e …ófÓjÉàdG RQC’G
ƒ‚ÉŸGh óæ¡dG RƒL ËôμH IQƒ°üdG â∏ªàcGh Å°ûdG ¢†©H
.º∏◊Éc áHôŒ Ó©a âfÉc ó≤d .áé°VÉædG
ÉæHòL º©£ŸG ‘ ΩÉ©dG ƒ÷G ¿CG ≈∏Y ócDƒf ¿CG ÉæJƒØj ’
.É°†jCG á«fGõ«ŸG Qób ≈∏Yh áÑ°SÉæe QÉ©°SC’G âfÉch ¬«dEG
.áHôéàdÉH ôjóL …ófÓjÉàdG ΩÉ©£dG ¿EÉa ’ ΩCG ¬àÑÑMCG AGƒ°S
. . . . . . . . . . . . . . المكان . . . . . . . . . . . . . . . الخدمة . . . . . . . . . . . . . . . . ا�كل . . . . . . . . سعر ا�كالت . . . . . التصنيف العام
فني
صالت
دليل المطاعم٨٠
Cuisines 2012 Arabic Final2.indd 80 11/27/12 1:33 PM
أوماليز ¥óæa ‘ IOƒLƒŸG ájóædôjC’G äGQÉÑdG óMCG »g õ«dÉehCG
ó«dÉ≤àdÉH ∑ôcòj ¬fCÉH øcôdG Gòg õ«ªàjh ƒ∏H ¿ƒ°ùjOGQ
™e ö†NC’G ¿ƒ∏dG §∏àîj å«M á≤jô©dG ájóædôjC’G
.¿Éμª∏d ≥fCÉàdGh AÉ¡ÑdG øe ójõe ∞«°†«d ôªMC’G
äGQÉWE’G ‘ §FÉ◊G ≈∏Y IOƒLƒŸG Qƒ°üdG ¿EÉa ∂dòc
√òg áaÉc áeóîà°ùŸG Qƒ°üdG ¢ùØf »g É¡H á°UÉÿG
.Ωóîà°ùŸG Qƒμjó∏d Ó©a ᪫b ∞«°†àd äGQÉÑdG
¥ÉÑWC’G âfÉc ó≤a …óædôjC’G QƒμjódG áYhQ ÖfÉL ¤EG
»àdG ¥ÉÑWC’G ¿ƒμJ ’ ÉÃQ .áYhôdG ≈¡àæe ‘ É°†jCG
QƒμjódG áLQO ¢ùØæH ájó«∏≤J ¥ÉÑWCG »g ÉgÉædhÉæJ
»àdGh »YGôdG IÒ£a ÉæÑ∏W .IÒãe Ó©a âfÉc øμdh
âfÉch Í÷G ™e A’RÉÑdGh ΩhôØŸG ºë∏dÉH ÉgõÑN ºàj
øe äÉæ«Y ÉæbhòJ ∂dòc .É¡JGP óëH á∏eÉμàe áÑLh
.Oƒ°S’G πØ∏ØdG áëFGQ ¬æe ìƒØJ …òdG …óædôj’G ójÌdG
ƒg ɪc âfÉμa ÉgÉæHôL »àdG ¢ùWÉ£ÑdGh ∑ɪ°SC’G ÉeCG
É¡fCG …CG á«fÉ£jÈdG ¢ùWÉ£ÑdGh ∑ɪ°SC’G øY ±hô©e
Éæ«dEG AÉL √ÉæHôL Ée πc .»∏ªYh ‹Éãe QÉ«Nh áæeBG
Úahô©e ÚjóædôjC’G ¿CGh ɪ«°S ’ Ió«L äÉ«ªc ‘
Éæ©Ñ°T ÉæfCG ºZôdG ≈∏Y .á©Ñ°ûeh IÒÑc ¥ÉÑWCG Ëó≤àH
áÑZôdG ΩhÉ≤f ⁄ ÉæfCG ’EG Éæd ¬Áó≤J ” …òdG πcC’G øe
Í÷G ∂«c ∫hÉæJ á°Uôa Éæd âfÉch äÉjƒ∏◊G áHôŒ ‘
.…QÉaÉÑdG ËôμdGh …È°SGôdG ¢Sƒ°S ™e á«cQƒjƒ«ædG
√òg É¡H »¡ææd ‹ÉãŸG QÉ«àN’G iƒ∏◊G √òg âfÉc
™e ¬J’ƒμ«°ûdG ∂«c ÉædhÉæJ ∂dP ó©H .á©Ñ°ûŸG áÑLƒdG
áÑWQ øμJ ⁄ »àdGh ¬J’ƒμ«°ûdG ÜGöTh ¥ƒØîŸG ËôμdG
‘ ¿Éc .Gó«L ¿Éc ΩÉY πμ°ûH º©£dG øμdh ÒÑc πμ°ûH
øe ÒãμdG ™e ájóædôjC’G ¥ÉÑWC’G øe ÒãμdG áªFÉ≤dG
.á«dhódG äÉ¡μædG
ôbCG ¿CG Öéjh OƒdÉH º©£ŸG ‘ πª©dG ≥jôa õ«“
.Å°ûdG ¢†©H ∂d º¡gÉÑàfG ÜòŒ ¿CG Ö©°üdG øe ¿CÉH
Ωó≤ŸG ΩÉ©£dG ¿EÉa É¡Áó≤J ºàj »àdG äÉ«ªμ∏d áÑ°ùædÉH
GPEG .∫ÉŸG πHÉ≤e ᪫b ≈∏Y π°ü– ∂fCG ô©°ûJ ∂∏©éj ∂d
äÉHhöûeh πcCG ∫hÉæJh ‹Éãe ¿Éμe øY åëÑJ âæc
.∂d ‹ÉãŸG QÉ«àN’G ¿ƒμj ÉÃQ õ«dÉehCG øcQ ¿EÉa Ió«L
. . . . . . . . . . . . . . المكان . . . . . . . . . . . . . . . الخدمة . . . . . . . . . . . . . . . . ا�كل . . . . . . . . سعر ا�كالت . . . . . التصنيف العام
فني
صالت
٧٩ دليل المطاعم
Cuisines 2012 Arabic Final2.indd 79 11/27/12 1:33 PM
ممتاز محل ¢VhôYh öUÉ©e …óæg ƒL ‘ πJ ≈∏Y º©£ŸG Gòg ™≤j
í«HÉ°üeh á°†Øîæe ä’hÉW ≈∏Y ájó«∏≤J äÉ°ù∏Lh á«M
¿ƒμj ¿CG ∞°UƒdG Gòg πX ‘ Öjô¨dG øe ¢ù«d .ájó«∏≤J
ï£ÑŸG ‘ ¢ü°üîàŸG º©£ŸG ƒg πfi RÉà‡ º©£e
≈∏Y ≈àM .á«Ñ©°ûdG √ò¡H º©£ŸG ≈¶ëj ¿CGh …ÓZƒŸG
¿CG ’EG á∏jƒW IÎa òæe OƒLƒe º©£ŸG ¿CG øe ºZôdG
áªFÉ≤dG ‘ í°VGƒdG Ò¨àdGh Iójó÷G á«∏NGódG äGQƒμjódG
áªFÉ≤dG º°†J å«M º©£ª∏d á«HPÉ÷G øe Gójõe ±É°VCG
á«∏ªY â檰†J ∂dòc .óæ¡dG AÉëfCG ∞∏àfl øe ¥ÉÑWCG ¿B’G
OGhQ øe á«°UƒJ ≈∏Y AÉæH ¢SGÎdG ójó“ º©£ª∏d ójóéàdG
¿EÉa ∂dòc .¬d á«dɪL ᪫b áaÉ°VEG ºàj ≈àM º©£ŸG
.ábÉÑ∏dG ≈¡àæe ‘ º©£ŸG ‘ Ú∏eÉ©dGh Iõ«‡ áeóÿG
âfÉc πH á«¡°T §≤a øμJ ⁄ ÉgÉæHôL »àdG ¥ÉÑWC’G
ájôëÑdG ᪩WC’G ÜÉÑc ¢UÉN πμ°ûHh Ú©∏d áëjôe
.…Ȫ÷Gh ∂ª°ùdG øe ÚYƒf ™e ≥Ñ£dG Gòg »JCÉj å«M
áaÉc ¿EÉa á≤«≤◊G ‘h Gó«L êRÉ£dG ∂ª°ùdG »¡W ºàj
Iòjòd âfÉc ÉgÉæHôL »àdG ájôëÑdG ᪩WC’G ´GƒfCG
≥Ñ£dG ƒgh ¿ƒª«∏dG ™e ∂ª°ùdG …QÉc ¢UÉN πμ°ûHh
∫GO ÊÉîª∏d áÑ°ùædÉH ∫É◊G ¿Éc ∂dòc .∞«°û∏d õ«ªŸG
äɪ∏c ∑Éæg ¢ù«dh ΩGƒ≤dG »Áôc ¿Éc …òdGh Oƒ°SC’G
ÉeCG .¬H Éæ©àªà°SG ióe …CG ¤EGh ≥Ñ£dG Gòg áYhQ ∞°üJ
‹ÉãŸG èjõŸG §≤a øμj º∏a …Òª°ûμdG h’ƒÑdG ≥ÑW
äÉjƒ∏ë∏d áÑ°ùædÉH .¬JGP óM ‘ òjòd ≥ÑW ¿Éc ¬æμdh
‹hÈdG ƒgh öUÉ©e äÉjƒ∏M ≥ÑW Éæjód ¿Éc ó≤a
ΩGóîà°SÉH √OGóYG ºàj …òdG ≥Ñ£dG ƒgh ádhGôØdÉH ÊÒa
.ájó«∏≤àdG »æjôØdG
‘ âfÉc ÉgÉædhÉæJ »àdG ¥ÉÑWC’G ¿EÉa ΩÉY πμ°ûH
Òãe º©£ŸG ‘ OƒLƒŸG ƒ÷G ¿Éch ÉæJÉ©bƒJ øª°V
êhôî∏d ‹ÉãŸG ¿ÉμŸG ƒg Gòg ¿CÉH ô©°ûf Éæ∏©L ɇ
á©ØJôe âfÉc QÉ©°SC’G ¿CG ºZôdG ≈∏Y .ΩÉ©£dG ∫hÉæJh
…óæ¡dG πcC’G ™e áeó≤ŸG áeóÿG IOƒL ¿CG ’EG Ó«∏b
äGôeh äGôe ¬d IOƒ©∏d º©£ŸG OGhQ ÜòŒ »¡°ûdG
.¬«a á∏«ªL äÉbhCG AÉ°†bh
. . . . . . . . . . . . . . المكان . . . . . . . . . . . . . . . الخدمة . . . . . . . . . . . . . . . . ا�كل . . . . . . . . سعر ا�كالت . . . . . التصنيف العام
فني
صالت
دليل المطاعم٧٨
Cuisines 2012 Arabic Final2.indd 78 11/27/12 1:33 PM
مرجان á«°ù«fhóf’G ºYÉ£ŸG óMCG ƒg z¿ÉLôe{ º©£e
π£e êQÉÿG ‘ ƒgh IÉ«M ófGôL ¥óæa ‘ IOƒLƒŸG
¥óæØH ¢UÉÿG ÅWÉ°ûdG ≈∏Yh áMÉÑ°ùdG ΩɪM ≈∏Y
å«M ‹ÉãŸG √ƒLh ¬Fhó¡H ¿ÉμŸG õ«ªàj .IÉ«M ófGôL
≈àMh ƒjÉe øe ∞«°üdG ‘ ≥∏¨j ¿ÉLôŸG º©£e ¿CG
»àdG ƒμ°ùjôØdG äÉ°ù∏÷G Qö†àJ ’ ≈àM ȪàÑ°S
äÓcC’G º©£ŸG Gòg Ωó≤j º°SƒŸG ‘ .¿ÉμŸG õ«“
≈∏Y ∞«ØÿG AGò¨dG ∂dòch AÉ°ùŸG ‘ á«°ù«fhóf E’G
¥ÉÑWCG ÚH QÉÑàNÓd á°Uôa ™e áMÉÑ°ùdG ΩɪM ÖfÉL
.»ª°TÉ°ùdGh »°Tƒ°ùdG
¢Sƒ°S ™e AÉL …òdGh ¬«Jƒ°ùdG Éæjód , CGóÑf »μd
≥Ñ£dG Gòg ¿Éc .„ƒàfƒ∏dGh äÓ∏îŸGh äGöùμŸG
ÌcCG É«¡£e ¿Éc ¿CÉ°†dGh …ô≤ÑdG ºë∏dG øμdh É«¡°T
ó≤a êÉLódG Ée CG É«°SÉb ¿Éc ¬f CG áLQód ΩRÓdG øe
QÉ◊G πØ∏ØdÉH êÉLódG ¿Éc ≈¡°T C’G ≥Ñ£dG .Gòjòd ¿Éc
¬Áó≤J ”h »¡°Th ÓÑàe ¿Éc ó≤a ( …ƒ°ûe ) ôªMC’G
ó«L πμ°ûH ƒ¡£e êÉLódG ¿Éc .QÉîÑdÉH RQ C’G ™e
â°ùμY ÉgÉædhÉæJ »àdG ¥ÉÑWC’G .Gòjòd ¬ª©W ¿Éch
.á«°ù«fhóf E’G äÉ¡μædG í°VGh πμ°ûH
ΩÉ©£dG ¢VôYh Ëó≤J á≤jôW ¿CÉH Éfô©°T ΩÉY πμ°ûH
¢†©H É©ØJôe ¿Éc ô©°ùdG ¿CG øe ºZôdG ≈∏Y Ió«L âfÉc
¿CG ɪc óM ó©HCG ¤EG ÜGòL ¿ÉμŸG ‘ ΩÉ©dG ƒ÷G .Å°ûdG
á°UôØdG ∂«£©j á«LQÉÿG áMÉ°ùdG ‘ ïÑ£ŸG OƒLh
∫ƒM äÉeƒ∏©ŸG ¢†©H áaô©eh ∞«°ûdG ¤EG çóëà∏d
âfÉc ∂dòc .É¡JÉfƒμeh ¥ÉÑWC’G ∞∏àfl OGóYEG á≤jôW
∞£∏dG ≈¡àæe ‘ πª©dG ≥jôa ¿Éch á©jöS áeóÿG
ÉææμeCG å«M áMÉÑ°ùdG ΩɪM øe Öjôb QÉH ∑Éæg .OƒdGh
√òg ‘ Å°T π°†aCG ¿Éc Éæd áÑ°ùædÉH .É°†jCG ÜGöûdG
ΩɪM QGƒL ¤EG ΩÉ©£dG ∫hÉæàa πμc ¿ÉμŸG ƒg áHôéàdG
πª©j º©£ŸG ≥jôa ɪæ«H §«ëª∏d ô¶æJ âfCGh áMÉÑ°ùdG
ΩÉ©£dG ´GƒfCG ≈¡°TCG ∂d Ωó≤jh áeÉ°ùàHÉH ∂àeóN ≈∏Y
ô©°ùdG Gòg Ó©a ≥ëà°ùJ áHôéàdG ¿CÉH ô©°ûJ ∂∏©éj
.á«≤«≤M IRÉLEG ‘ ∂fCG ¢SÉ°ùMEG ∂«£©Jh
. . . . . . . . . . . . . . المكان . . . . . . . . . . . . . . . الخدمة . . . . . . . . . . . . . . . . ا�كل . . . . . . . . سعر ا�كالت . . . . . التصنيف العام
فني
صالت
٧٧ دليل المطاعم
Cuisines 2012 Arabic Final2.indd 77 11/27/12 1:33 PM
خالب á°†¡ædG ™éàæe ‘ π«îædG QÉé°TCG ∫ÓN øe Éæ«°ûe
…òdG zÜÓN{ º©£e ƒgh »°ù«FôdG º©£ŸG ¤EG π°üæd
»∏L πμ°ûH ∂dP í°†àjh Iójôa ΩÉ©W ∫hÉæJ áHôŒ Ωó≤j
êÉLõdG øe çÓãdG äÉ¡÷Gh á«∏NGódG äGQƒμjódG øe
∑Éæg ∂dòc .º©£ª∏d IôaƒàŸG áMÉ°ùŸGh ™ØJôŸG ∞≤°ùdGh
IÒÑμdG äÉYƒªéŸG ¤EG º©£ŸG ™°ùà«d êQÉÿG ‘ »°SGôc
Éæjód Qƒ©°T ∑Éæg ¿Éc ó≤d .ôeC’G Ωõd Ée GPG ä’ÉØàM’Gh
.¿ÉμŸÉH ÜÉéYE’Gh QÉ¡Ñf’Gh IOÉ©°ùdÉH
øe ójó©dG º°†j ¬«aƒH º©£ŸG Gòg Ωó≤j ÖdɨdG ‘
á≤jôW âfÉch Éæ«©e ÉeÉ©W ÉæÑ∏W Éææμdh äÉÑLƒdG
…ƒ°ûdG øcQ ¤EG ÉæÑgP .áYhôdG ≈¡àæe ‘ Ëó≤àdG
.á«¡°T —ÉØc insalatacaprese ÉfòNCGh …õ«dÉŸG
Í÷G ™e ᣫ°ùÑdG á«dÉ£jE’G á£∏°ùdG äÉfƒμe õ«ªàJ
πÿGh ¿ƒàjõdG âjõH ≥Ñ◊Gh ºWɪ£dGh ÓjQGRƒŸG
—ÉØc ‹Éãe ¬∏©éj Ée ƒgh áLRÉ£dG ¬JÉfƒμà »μª°ù∏ÑdG
ÒÑc óM ¤EG ¬Ñ°ûJ ájõ«dÉŸG äÉjƒ°ûŸG âfÉc .á«¡°û∏d
≥Ñ£∏d áÑ°ùædÉH .Ó«ªL ¬ª©W ¿Éch ¬«Jƒ°ùdG êÉLódG
∂«à°S’G ¿Éc .§°Sƒàe πμ°ûH è°VÉf ∂à«°S ÉæÑ∏W »°ù«FôdG
á°Shô¡ŸG Iƒ∏◊G ÉWÉ£ÑdG ™e IQƒ°üdG â∏ªàcGh Ó«ªL
ÉfQÉ«àNG ¿CG ô©°ûf Éæ∏©L Ée ƒgh ¢ùLÈ°SC’Gh »∏chÈdGh
ƒ¡£e ¿Éc …òdG ¢Sójô≤dG ÉæHôL ∂dòc .É«dÉãe ¿Éc
¬ª©Wh ¬μ°SÉ“ ó≤a ¢Sójô≤dG ¿CG ≈àM ΩRÓdG øe ÌcCG
øe »°ù«FôdG Üò÷G πeÉY »g äÉjƒ∏◊G âfÉc .¢ûeô≤ŸG
âfÉμa ÉLƒf ÚdGÈdG ÉeCG .á«°ù«FôdG áKÓãdG ¥ÉÑWC’G ÚH
ËôμH IÉ£¨e âfÉc É¡fCGh ɪ«°S’ Iòjòdh á≤«bQh áªYÉf
.»Ñ°SôμdGh ádhGôØdG
øμdh áÄ«£H áeóÿG ¿CG Éæjód ´ÉÑ£f’G ¿Éc ΩÉY πμ°ûH
‘ ¿ƒ≤Ñj øjòdG ∂ÄdhCG Ωóîj º©£ŸG ¿CG ¤EG ô¶ædÉH
Èà©j Ée ÉYƒf A§ÑdG Gòg πãe ¿EÉa ¬«aÎ∏d ™éàæŸG
AÉNΰS’G ≈∏Y óYÉ°ùj …òdG √ƒéH º©£ŸG õ«ªàj . k’ƒÑ≤e
øμj ⁄ ô©°ùdG ¿EÉa ∫ÉM ájCG ≈∏Y .Ωɪéà°S’Gh áMGôdGh
≈àM Ée óM ¤EG ¬«a ≠dÉÑeh Éæà«fGõ«Ÿ áÑ°ùædÉH Éëjôe
áHôéàdG QÉÑàY’G ‘ ÉfòNCG Ée GPEG øμdh ÉbOÉ°U ¿ƒcCG
.ô©°ùdG Gòg ≥ëà°ùJ ÉÃQ É¡fEÉa πμc
. . . . . . . . . . . . . . المكان . . . . . . . . . . . . . . . الخدمة . . . . . . . . . . . . . . . . ا�كل . . . . . . . . سعر ا�كالت . . . . . التصنيف العام
فني
صالت
دليل المطاعم٧٦
Cuisines 2012 Arabic Final2.indd 76 11/27/12 1:33 PM
آسيا ∑ôcòj ƒL ‘ á°ü÷G ôH ™éàæe ‘ º©£ŸG Gòg ™≤j
¬£FGƒëH ïÑ£ŸG Ωó≤j ∂dòc . ájƒ«°SC’G AGƒLC’ÉH
»æ«°üdG ïÑ£ŸG øe IôμàÑe ÉbÉÑWCG á«LÉLõdG ™HQC’G
øμÁh »eÉæà«ØdGh …õ«dÉŸGh …ófÓjÉàdGh ÊÉHÉ«dGh
º¡d ΩÉ©£dG ¿ƒ¡£j ºgh äÉØ«°ûdG IógÉ°ûe ±ƒ«°†∏d
ΩÉ©£dG áªFÉb º°†J . ájó«∏≤àdG »¡£dG ¥ôW ΩGóîà°SÉH
…QÉμdG ≈àMh »°Tƒ°ùdG øe áYƒæàŸG ¥ÉÑWC’G øe ójó©dG
º©£ŸG õ«ªàj . äÉ¡«Jƒ°ùdGh ájô©°ûdGh …ófÓjÉàdG
ôªMC’G ¿ƒ∏dG ≈∏Y √õ«côJh …öü©dG …ƒ«°SC’G ¬ª«ª°üàH
.á≤«bódG á«∏NGódG äGQƒμjódG ™e Oƒ°SC’Gh
‘ . ≈àM πcC’G Ëó≤J ¥ôW ¤EG áWÉ°ùÑdG √òg óà“
á©àe ÉgóMh áj DhôdG ¿EÉa ÊÉHÉ«dG ïÑ£ŸG ‘h ™bGƒdG
å«M ¬°ùØf πcC’G ™e ∫É◊G ƒg ɪc Iójôa áHôŒh
ÉæHôL . ¬àdÉ°UCG ≈∏Y ®ÉØ◊G ‘ …ƒ«°S B’G ïÑ£ŸG í‚
áæjóŸG ‘ ¥ÉÑWC’G ≈¡°T CG øe √ÉfóLhh »°Tƒ°ùdG ≥ÑW
Ió≤©e äÉ«∏ªY øe ≥Ñ£dG Gòg OGóYEG øª°†àj ÉŸ Gô¶f
¥hòàf øëfh Éfô©°T . Gó«L É≤ÑW Éæd êôîj ≈àM
¿ƒª∏°ùdG ™e √ÉædhÉæJh ºØdG ‘ Ühòj ¬f CÉH »ª°TÉ°ùdG
É¡∏μ°T ™e ∫É◊G ƒg ɪc »¡°T ɪ¡ª©W ¿Éch ¬fƒàdGh
RQ CG ™e ¿Éμa ºë∏dG Ée CG . É¡Áó≤J á≤jôWh ≥Ñ£dG ‘
øe ƒ∏M º©Wh Úª°SÉ«dG á¡μf √É£YCG ɇ Úª°SÉ«dG
¤EG á«¡°û∏d IÒãe âfÉμa á∏ÑàŸG áfƒàdG Ée CG . „GófôdG
Iõ«ŸGh Iò∏dG ≈¡àæe ‘ πHGƒàdG âfÉc å«M óM ó©H CG
âfÉc . òjò∏dG ∂ª°ùdG º©W ≈∏Y ≈¨£J ⁄ É¡fCG É¡«a
¿hÉ©àdG ≈¡àæe ‘ º©£ŸG ≥jôa ¿Éch á©jöS áeóÿG
ɪ«a IóYÉ°ùŸG Éæd ¿ƒeó≤j ºgh á∏eÉ©ŸG ‘ ∞£∏dGh
.ÉæbGhP CG Ö°SÉæj ¿CG øμÁ
IOƒ≤©ŸG ∫ÉeB’G Ö«îJ ⁄ áHôŒ É¡fCÉH ∫ƒ≤dG ™«£à°SCG
á°UÉN ô©°ùdG ‹ÉZ ΩÉ©£dG ¿ƒμj ¿CG Éæ©bƒJ . É¡«∏Y
ÉfóLh Éæà°ûgód øμdh Ωƒ‚ ¢ùªN ¥óæa øe AõL ¬fCGh
á≤FÉa âfÉc ΩÉ©£dG IOƒL ¿CGh ∫hÉæàŸG ‘ ô©°ùdG ¿CG
¿É©é°ûj ô©°ùdGh ΩÉ©£dG IOƒLh áeóÿG ¿CG »æ©j Gògh
.iôNCG Iôe ¿ÉμŸG Gò¡d IOƒ©dG ≈∏Y
فني
ص. الت . . . . . . . . . . . . . المكان
. . . . . . . . . . . . . . . الخدمة . . . . . . . . . . . . . . . . ا�كل . . . . . . . . سعر ا�كالت . . . . . التصنيف العام
٧٥ دليل المطاعم
Cuisines 2012 Arabic Final2.indd 75 11/27/12 1:33 PM
الطاجن للمشويات ¿ÉμŸG ƒ∏H ¿ƒ°ùjOGQ ¥óæØH äÉjƒ°ûª∏d øLÉ£dG º©£e Èà©j
Gòg õ«ªàj å«M ∂«à°S’G ´GƒfCG π°†aCG ≈∏Y ∫ƒ°üë∏d ‹ÉãŸG
ÜÉÑdG ∫ÉãŸG π«Ñ°S ≈∏Y É¡æeh áHGò÷G ¬JGQƒμjóH º©£ŸG
áØ– Èà©j …òdG ïÑ£ŸG ≈∏YCG OƒLƒŸG …ó«∏≤àdG Êɪ©dG
∂dòc . ¿Éμª∏d ôë°Sh ∫ɪL á°ùŸ É°†jCG ∞«°†j …òdGh ,á«æa
å©Ñj ƒL ‘ á«¡°ûdG äÓcC’G øe ójó©dG √OGhôd º©£ŸG Ωó≤j
π«°UC’G ™HÉ£dG ¢ùμ©j πμ°ûHh AÉNΰS’Gh Ahó¡dG ≈∏Y
. á∏«°UC’G á«fɪ©dG áaÉ≤ãdG ó«dÉ≤àd
¥ÉÑWC’Gh ᪩WC’G øe Gójôa kÉéjõe øLÉ£dG º©£e ôaƒj
ÉgOGóYEG øμÁ »àdG ¥ÉÑWC’G ∂dòch ÉØ∏°S Ió©ŸG á«¡°ûdG
‘ øjOƒLƒŸG IÉ¡£dG πÑb øe QƒØdG ≈∏Y ¿ƒHõdG Ö∏W Ö°ùM
¥ÉÑWC’G øe ójó©dG º°†J óMƒe ô©°S äGP áªFÉb ∑Éæg . ¿ÉμŸG
≈∏Y IhÓY . »°ù«FôdG ≥Ñ£dG ™e É¡dhÉæJ ∂æμÁ »àdGh á«ÑfÉ÷G
äÉ£∏°ùdG øe IÒÑc á∏«μ°ûJ ÚH øe QÉ«àN’G ∂fÉμeEÉH ∂dP
∂dòc . »°ù«FôdG ≥Ñ£dG ≈∏Y É¡àaÉ°VEG øμÁ »àdG äÉjƒ∏◊Gh
AÉ«°TC’G øe ÒãμdG º°†J å«M É¡YƒæàH äÉ£∏°ùdG á∏«μ°ûJ õ«ªàJ
á£∏°S ≈àMh ¢ùª°ûdG â– áØØéŸG ºWɪ£dG øe øe ájGóH
á∏«μ°ûJ º©£ŸG ôaƒj ∂dòc . ¢TƒàØdG hCG êƒæZ ÜÉH hCG öü«b
. ∂JÉLÉ«àMG ∞∏àfl »Ñ∏J »àdG ¥GQhC’Gh äÉjƒ∏◊G øe á©FGQ
º¡«¡W ºàj ¿CG ÉæÑ∏Wh ∂à«°Sh …ƒ°ûe »éjhôf ¿ƒª∏°S ÉæÑ∏W
≈∏Y π°ü– ºYÉ£ŸG º¶©e ¿CG ºZôdG ≈∏Y . §°Sƒàe πμ°ûH
¿Éé«J ¥óæa ‘ øjOƒLƒŸG äÉØ«°ûdG ¿CG ’EG Góª› ∂«à°ùdG
™e . º¡°ùØfCÉH ¬fhó©jh êRÉ£dG ∂«à°ùdG Ö∏L ≈∏Y ¿ƒ°Uôëj
ºK »éjhÔdG ¿ƒª∏°ùdG ™eh ΩƒãdÉH óHõdG Ëó≤J ” ∂«à°ùdG
¿Éc . ΩÉ©£dG ∫hÉæàd Éæà«¡°T íàa …òdG »æ«°SQƒH ¢Sƒ°S Ëó≤J
íÑ°UCG ¬àjÉ¡f ‘ øμdh GóL Ö°SÉæe πμ°ûH »¡£e ¿ƒª∏°ùdG
¬é°†f πªàμ«d ¬côJ ” ÉÃQh ≠°†ŸG øe ÒãμdG ¤EG êÉàëj
. ¬«a ¬Áó≤J ” …òdG ≥Ñ£dG ≈∏Y
‘ òNCÉJ ÉeóæY øμdh Å°ûdG ¢†©H kÉ©ØJôe ô©°ùdG hóÑj ÉÃQ
øμÁ , äÉ£∏°ùdGh äÉjƒ∏◊G πª°ûj ô©°ùdG Gòg ¿CG QÉÑàY’G
áeÉ°ùàH’G ¿CÉH ôcòf ¿CG ÉæJƒØj ’ . GóL Ö°SÉæe ¬fCÉH ∫ƒ≤dG
¢†©H Éæ«°†b ÉæfCG ºZôdG ≈∏Y ™«ª÷G √ƒLh »∏à©J âfÉc
ÉæJóYÉ°S óbh »°ù«FôdG ≥Ñ£dG ≈∏Y π°üëf ≈àM âbƒdG
IÒÑc ádhÉW ≈∏Y IóટGh äÉ£∏°ù∏d áYƒæàŸG áªFÉ≤dG
øLÉ£dG º©£e , QÉ°üàNÉH . Qɶàf’G âbh ∫Ó¨à°SG ‘
¢üî°T …C’ »bGQ ΩÉ©W ∫hÉæJ áHôŒ Èà©j äÉjƒ°ûª∏d
»àdG ¬ÑLƒdG ¿C’ á©Ñ°ûeh á«¡°T áÑLh ∫hÉæJ ≈∏Y ¢üjôM
.øμ‡ óM ≈°übCG ¤EG ∂©Ñ°ûà°S ó«cCÉàdÉH É¡dhÉæàà°S
فني
ص. الت . . . . . . . . . . . . . المكان
. . . . . . . . . . . . . . . الخدمة . . . . . . . . . . . . . . . . ا�كل . . . . . . . . سعر ا�كالت . . . . . التصنيف العام
دليل المطاعم٧٤
Cuisines 2012 Arabic Final2.indd 74 11/27/12 1:33 PM
تيراميسو
المكونات¿ƒHôμ°SÉe ÍL øe ΩGôL 500
ºYÉædG ¢†«HC’G ôμ°ùdG øe ¿Éà≤©∏e
IOÈŸG ájƒ≤dG áLRÉ£dG Iƒ¡≤dG øe πe 400
âjƒμ°ùÑdG øe ΩGôL 250
IQƒ°ûÑŸG á«æÑdG ¬J’ƒμ«°ûdG øe ΩGôL 80
طريقة التحضير §°Sƒàe AÉYh ≈a ôμ°ùdG ™e ¿ƒHôμ°SÉŸG Üô°†H »eƒb
. ÉÑfÉL ¬«©°Vh É°ûg ΩGƒ≤dG Ò°üj ≈àM »FÉHô¡μdG Üô°†ŸÉH
∞°üf ¢ùª¨H »eƒb ºK ,ÒÑch ≥«ªY AÉYh ‘ Iƒ¡≤dG »Ø«°VCG
»eƒb ∂dP ó©Hh Iƒ¡≤dG §«∏N ‘ áYô°ùH âjƒμ°ùÑdG ᫪c
ÊGhCG áà°S hBG Ϋd ™HQh óMGh Ëó≤J AÉfEG IóYÉb ‘ ¬°UôH
. πe 250 OôØ∏d á«LÉLR Ëó≤J
»eƒb ºK âjƒμ°ùÑdG ¥ƒa ¿ƒHôμ°SÉŸG §«∏N ∞°üf »Ø«°VCG
‘ º¡«ÑJQh Iƒ¡≤dG §«∏N ≈a âjƒμ°ùÑdG ᫪c »bÉH ¢ùª¨H
. ¿ƒHôμ°SÉŸG §«∏N á≤ÑW ¥ƒa IOôØe á≤ÑW
»£Zh »≤ÑàŸG ¿ƒHôμ°SÉŸG §«∏N øe á≤ÑW »Ø«°VCG ájÉ¡ædG ‘
6 IóŸ πbC’G ≈∏Y QõjôØdG ‘ ¬jóªLh »μ«à°SÓH ±Ó¨H
. π«∏dG ∫GƒW hCG äÉYÉ°S
. Iô°TÉÑe Ëó≤àdG πÑb ¬bƒa IQƒ°ûÑŸG ¬J’ƒμ«°ûdG ¢TôH »eƒb
٦ ساعات وقت ا)عداد :تكفي أربع أشخاص
الحلويات٧٠
Cuisines 2012 Arabic Final2.indd 70 11/27/12 1:33 PM
فراولة فيريني
المكونات Ö«∏◊G øe Ϋd
´ƒ≤æŸG RQC’G øe ΩGôL 40
ƒ°TÉμdG äGô°ùμe øe ΩGôL 15
ôμ°ùdG øe ܃c ™HQ
π«¡dG ¥ƒë°ùe øe á≤©∏e ™HQ
≥à°ùØdG äGô°ùμe øe ܃c ™HQ
á°Shô¡e ádhGôa ܃c ™HQ
طريقة التحضير .¿ƒé©e πμ°T ‘ íÑ°üj ≈àM ƒ°TÉμdGh ´ƒ≤æŸG RQC’G »æëWG
.¿ƒé©ª∏d ôμ°ùdG »Ø«°VCG
.É쫪°S ΩGƒ≤dG íÑ°üj ≈àM ¬«¡WG
.Gó«L º¡«Ñ∏bh ¿GôØYõdG ™e π«¡dG ¥ƒë°ùe »£∏NG
. ±õÿG äGôc ‘ §«∏ÿG »©°V
™e GOQÉH ¬«eóbh á°Shô¡ŸÉH á«°TQh ádhGôØdG íFGô°ûH ¬«æjR
. ô°†NC’G ´Éæ©ædG
١٥ دقيقةوقت ا)عداد :٣٠ دقيقة وقت الطبخ :
تكفي ستة أشخاص
الشيف التنفيذي بارديب سنج , ممتاز محل
الحلويات٦٨
Cuisines 2012 Arabic Final2.indd 68 11/27/12 1:33 PM
كيونيو- ما – مانجأرز لزج مع المانجو
المكونات áé°VÉf ƒ‚Ée ΩGôL 400
êõ∏dG ƒ¡£ŸG RQC’G øe ΩGôL 200
¢†«HC’G ôμ°ùdG øe ΩGôL 200
óæ¡dG RƒL Ö«∏M øe πe 150
í∏e á≤©∏e
طريقة التحضير ájOÉ©dG áaô¨dG IQGôM áLQO ‘ ≥«ªY AÉfEG ‘ RQC’G »©≤fG
Gó«L GQƒª¨e ¿ƒμj ¿CG IÉYGôe ™e π«∏dG ∫GƒW hCG ÚàYÉ°S IóŸ
»eƒb ìÉÑ°üdG ≈ah. πbC’G ≈∏Y äÉ°UƒH 3 áaÉ°ùà AÉŸG â–
. óFGõdG AÉŸG øe ¬à«Ø°üàH
¬©°Vhh Gó«L ¬à«£¨J ™e QÉîÑdG á∏M ‘ êõ∏dG RQC’G »¡WG
RQC’G Ö«∏≤àH »eƒb ∂dP ó©H á≤«bO 30 IóŸ á«dÉY QÉf ≈∏Y
QÉædG ≈∏Y øe ¬«©aQG ºK iôNCG ≥FÉbO 5 IóŸ QÉædG ≈∏Y á«©°Vh
.è°†ædG ΩÉ“ óæY ÉÑfÉL ¬«©°Vh
‘h ôμ°ùdGh óæ¡dG RƒL Ö«∏Mh í∏ŸG ™e êõ∏dG RQC’G »£∏NG
ƒ‚ÉŸG ô°ûHh íFGô°T »©°V ºK Gó«L Ö«∏≤àdG ™e ≥«ªY AÉYh
. É©e º¡«eób h Ëó≤àdG ≥ÑW ‘ êõ∏dG RQC’G ™e
.º°ùª°ùdG ܃ÑM »eóîà°SG Újõà∏d
وقت ا)عداد :ساعتين
٤٠ دقيقةوقت الطبخ :
تكفي شخصين
الشيف التنفيذي برايوان سريبالي , شانج تاي
الحلويات٦٦
Cuisines 2012 Arabic Final2.indd 66 11/27/12 1:33 PM
المكونات É°Sƒc ΩGôL 100
¿É‚PÉH ΩGôL 100
ô°†NG πØ∏a ΩGôL 100
ôªMG πØ∏a ΩGôL 100
ºWɪW ΩGôL 30
π°üH ΩGôL 30
ΩƒK ΩGôL 5
¿ƒàjR âjR πe 40
ÊQÉL âjƒLƒH 1
¢ùfhó≤H ΩGôL 10
¥hòdG Ö°ùM πØ∏ah í∏e
. á°UƒH ∞°üf íFGô°T ¤EG ¿É‚PÉÑdGh É°SƒμdG »©£b
»Ø«°VCG ºK π°üÑdG É¡«a …ôªMh IÓ≤e ‘ ¿ƒàjõdG âjR »æî°S
≈∏Y øe §«∏ÿG »©aQG ∂dP ó©H . ¿É‚PÉÑdGh πØ∏ØdG ¬«dEG
ºWɪ£dG »Ø«°VCG ºK áKÓK hG Úà≤«bO IóŸ ÉÑfÉL ¬«©°Vh QÉædG
. Gó«L ™«ª÷G »Ñ∏bh ΩƒãdGh É°SƒμdGh
. ¿É‚PÉÑdGh É°SƒμdG OGóYEG ÜGÎbG óæY É¡∏c äÉfƒμŸG »£∏NG
Ió©d ¬«¡WGh Gó«L ¬«£Zh IÓ≤ŸG ‘ ÊQÉL âjƒLƒÑdG »©°V
. ≥FÉbO
. ÉæNÉ°S Ωó≤jh ¢ùfhó≤ÑdG Ωóîà°ùj Újõà∏d
خضار راتاتوى
طريقة التحضير
١٠ دقائقوقت ا)عداد :٣٠ دقيقة وقت الطبخ :
تكفي أربع أشخاص
الخضروات ٦٤
Cuisines 2012 Arabic Final2.indd 64 11/27/12 1:33 PM
المكونات≈°ûàcƒæ÷G ÉWÉ£H øe IƒÑY
IÒ¨°üdG ïfÉÑ°ùdG ¥GQhCG øe ΩGôL113
IQƒ°ûÑŸG Éà«°ùfÉÑdG øe ΩGôL 55
ΩƒãdG ™e ºWɪ£dG äÉÑ©μe øe áÑ∏Y
í∏e á≤©∏e ™HQ
(IQƒ°ûÑe) ¿Gõ«eQÉÑdG áÑéæe ܃c ™HQ
≥«bódG øe á≤«bQ á≤Ñ£H ¢Tƒ°Tôe ≥ÑW ≈∏Y ≈°ûàcƒæ÷G »©°V
.IÉØ°üe ‘ ïfÉÑ°ùdG »©°Vh
πHòJ ±ƒ°Sh ïfÉÑ°ùdG ¥ƒa »¡£ŸG ≈°ûàcƒæ÷G á«Ø°üàH »eƒb
. ÉÑfÉL ÚæK’G »©°Vh ádƒ¡°ùH
ᣰSƒàe QÉf ≈∏Y IÒÑc IÓ≤e Úî°ùàH »eƒb âbƒdG ¢ùØf ‘
íÑ°üJ ≈àM ≥FÉbO ¢ùªN IóŸ »îÑWGh Éà«°ùfÉÑdG É¡«dEG »Ø«°VCGh
. á°üªfih ¿ƒ∏dG á«æH
. äGôe Ió©d Ö«∏≤àdG ™e ≥FÉbO 3 IóŸ »¡WGh ºWɪ£dG »Ø«°VCG
. QÉædG ≈∏Y øe º¡«©aQGh í∏ŸGh πÿG áaÉ°VEG ™e »Ñ∏b
ºWɪ£dG §«∏ÿ ïfÉÑ°ùdGh ≈°ûàcƒæ÷G »Ø«°VCG
.¬«eóbh Í÷G ¬bƒa »°TQ
جونكتشى مع الطماطم والسبانخ والبانسيتا
طريقة التحضير
١٠ دقائقوقت ا)عداد :١٠ دقائق وقت الطبخ :
تكفي أربع أشخاص
الخضروات ٦٢
Cuisines 2012 Arabic Final2.indd 62 11/27/12 1:34 PM
دال مخانى
المكونات( áÑ◊G πeÉc ∫GO OGQhG) áÑ◊G πeÉc ôª°SG ¢SóY ΩGôL 150
( ɪLGQ) AGôªM É«dƒ°UÉa ΩGôL 50
( É«dƒ°UÉØdG hCG ¢üª◊G ΩGóîà°SG ∂æμÁ) ∫GOÉfÉ°T ΩGôL 50
π«Ñ‚õdG IQOƒH ΩGôL 10
QÉM ô°†NG πØ∏a áÑM 2
¥hòdG Ö°ùM í∏e
للتزيين
≈Ø°üe øª°S ΩGôL 50
¿ƒªc á≤©∏e
ΩƒK ¢Uƒ°üa 3-2
GôjOhÉHGó«Jƒ«aÉ°SG øe áæØM
áÑ∏M ¥ƒë°ùe á≤©∏e ∞°üf
¬jQƒ«H hCG áLRÉW ºWɪW ¿ƒé©e ΩGôL 100
√óHR ΩGôL 100
Ió°ûb πe 100
QÉM πØ∏a ¥ƒë°ùe á≤©∏e ∞°üf
’É°SÉe ΩGQÉL á≤©∏e 2
طريقة التحضير äÉYÉ°S 6 IóŸ AÉŸG ≈a (∫GO ÉfÉ°T ɪLGQ OGQhG) ¢Só©dG »©≤fG
AÉe øe ¢Só©dG »∏°ùZG ∂dP ó©H . π«∏dG ∫GƒW ™≤æJ π°†Øjh
. É«aÉ°U Ò°üj ≈àM ™≤ædG
. ɪYÉf Éeôa QÉ◊G ô°†NC’G πØ∏ØdGh π«Ñ‚õdGh ΩƒãdG »eôaG
ó©Hh í∏ŸGh QÉ◊G ô°†NC’G πØ∏ØdGh π«Ñ‚õdG ™e ¢Só©dG »∏ZG
. »¡£dG ΩÉ“ ≈àM áFOÉg QÉf ≈∏Y Gƒ∏¨j º¡«YO ∂dP
»Ø«°VCG ∂dP ó©H á≤«ªY IÓ≤e ‘ »Ø°üŸG øª°ùdG »æî°S
π«Ñ‚õdG ¿ƒé©e »Ø«°VCG ºK Gó«L »Ñ∏bh áÑ∏◊G ¥ƒë°ùe
ºWɪ£dGh Gó«Jƒ«aÉ°S’G ¥ƒë°ùe »Ø«°VCG ºK §«∏ÿG …ôªM
. á≤«bO IóŸ Gó«L »Ñ∏bh ¬jQƒ«ÑdG
»Ø«°VCG ºK Gó«L »£∏NGh ñƒÑ£ŸG ∫GódG ¤EG §«∏ÿG »Ø«°VCG
QÉf ≈∏Y ∫GódG »∏ZGh Ió°û≤dGh IóHõdGh QÉ◊G πØ∏ØdG ¥ƒë°ùe
.’É°SÉe ΩGQÉ÷G »Ø«°VCG ájÉ¡ædG ≈ah á≤«bO 30 IóŸ áFOÉg
õÑÿG ™e ÉæNÉ°S ¬«eóbh áehôØŸG IôHõμdGh Ió°û≤dÉH »æjR
. …óæ¡dG
٥ دقائقوقت ا)عداد :ساعة ونصف وقت الطبخ :
تكفي أربع أشخاص
الشيف التنفيذي بارديب سنج , ممتاز محل
الخضروات ٦٠
Cuisines 2012 Arabic Final2.indd 60 11/27/12 1:34 PM
لحم الضأن المقلي المتبل بالفلفل
المكونات º¶©dG øe »∏îŸG ¿CÉ°†dG º◊ øe ºéc G
π°üÑdG øe ΩGôL 250
ºWɪW ΩGôL 200
π«Ñ‚õdÉH ΩƒãdG ¿ƒé©e ΩGôL 100
QÉM πØ∏a ¥ƒë°ùe øe á≤©∏e
IôHõμdG ¥ƒë°ùe øe á≤©∏e
¿ƒªμdG ¥ƒë°ùe øe á≤©∏e
’É°SÉe ΩGQÉ÷G ¥ƒë°ùe øe á≤©∏e
IôHõc ¥GQhCGh …QÉc ¥GQhCG
âjR ΩGôL 200
¥hòdG Ö°ùM í∏e
طريقة التحضير ≈àM áÑ°SÉæe IÓ≤e ‘ âjõdG øe π«∏b ‘ π°üÑdG …ôªM
.É«æH ¬fƒd íÑ°üj
ΩGƒ≤dG áæ«d íÑ°üJ ≈àM ºWɪ£dG »∏≤H »eƒb âbƒdG ¢ùØf ≈ah
.¬jQƒ«H íÑ°üJ ≈àM É©e π°üÑdGh ºWɪ£dG »°SôgG
4 ´Éª°S ≈àM QÉædG ≈∏Y §¨°V á∏M ‘ ¿É°†dG º◊ »©°V
. äGQÉØ°U
π«Ñ‚õdGh ΩƒãdG ¿ƒé©e ¬«dEG »Ø«°VCGh âjõdG »bÉH »æî°S
¥ƒë°ùeh QÉ◊G πØ∏ØdG ¥ƒë°ùeh ¬jQƒ«ÑdG ºWɪ£dGh π°üÑdGh
’É°SÉe ΩGQÉ÷Gh ¿ƒªμdGh Oƒ°SC’G πØ∏ØdG ¥ƒë°ùeh IôHõμdG
. ¥hòdG Ö°ùM í∏eh
∂dP ó©H »Ø«°VCG ÒªëàdG AÉæKCG Ö«∏≤àdG IÉYGôe ™e §«∏ÿG »∏bG
.»¡£ŸG ºë∏dG
. ≥FÉbO Ió©d §«∏ÿG »¡£H »eƒb
. Ö«∏≤àdG ™e IôHõμdG ¥GQhCG »Ø«°VCG ¿B’G
. §«∏ÿG ∞éj ≈àM áFOÉg QÉf ≈∏Y »¡WG
. øNÉ°S …óæg õÑN ™e ¬«eóbh IôªëŸG …QÉμdG ¥GQhCÉH »æjR
١٥ دقيقةوقت ا)عداد :٤٠ دقيقة وقت الطبخ :تكفي خمسة أشخاص
الشيف رافي وودالندز
اللحم٥٨
Cuisines 2012 Arabic Final2.indd 58 11/27/12 1:34 PM
كوجانيه الضأن واللحم البقري
المكونات ¿CÉ°†dG º◊ øe ¿Éàëjô°T
…ô≤H º◊ ΩGôL 60
¬«fÉLƒμdG §«∏N á≤©∏e
( IQòdG ≥«bO øe Ió«°üY) Éàæ«dƒH ΩGôL 40
áØØ› ¬Ñ°T ºWɪW ΩGôL 20
Ö«∏M πe 80
êRÉ£dG ¿ƒ«∏¡dG øe ΩGôL 100
¥hòdG Ö°ùM í∏e
طريقة التحضير.¬«fÉLƒμdG πHGƒJh í∏ŸG ™e ¿CÉ°†dGh ô≤ÑdG º◊ íFGô°T »©≤fG
.ºWɪ£dGh í∏ŸGh Ö«∏◊G ™e Éàæ«dƒÑdG »¡WG
. É¡bƒa §«∏ÿG »Ñ°Uh ≥«ªY AÉYh ‘ √óHR ábQh »©°V
É¡«©°V ºK , á≤«bO 15 IóŸ IQGô◊G §°Sƒàe ¿ôa ‘ É¡«©°V
. ÉÑfÉL
. ¿CÉ°†dGh …ô≤ÑdG ºë∏dG …ƒ°TG
. Ëó≤àdG óæY Éàæ«dƒÑdG ∂«c ¥ƒa ¿ƒ«∏¡dG »©°V
وقت ا)عداد :٣ ساعات ٢٠ دقيقة
وقت الطبخ :تكفي شخصين
الشيف التنفيذي بريم نيجي , منتجع النهضة
اللحم٥٦
Cuisines 2012 Arabic Final2.indd 56 11/27/12 1:34 PM
كاينج باننج نيوا لحم بقر مع الكاري
المكونات …ô£dG ºë∏dG øe ΩGôL 400
…QÉc èæfÉH ¿ƒé©e øe ≥YÓe 4
Ò¨°üdG ¿É‚PÉÑdG øe ΩGôL 80
∞«ØÿG Éjƒ°üdG ∫ƒa øe ¿Éà≤©∏e
¥ƒbÈdG ôμ°S øe ¿Éà≤©∏e
óæ¡dG RƒL Ö«∏M πe 450
ΩÉ©W âjR ≥YÓe 3
¿ƒª«∏dG ¥Qh øe ΩGôL 5
QÉ◊G ¿ÉëjôdG øe ΩGôL 10
∂ª°ùdG á°ü∏°U øe ¿Éà≤©∏e
طريقة التحضير á°ü∏°üdG IÓ≤e ≈a âjõdG Úî°ùàH »eƒb
…ô£Y íÑ°üj ≈àM Gó«L »Ñ∏bh èæfÉÑdG …QÉc ¿ƒé©e »Ø«°VCG
. áëFGôdG
. πHGƒàdG »bÉH »Ø«°VCG ºK óæ¡dG RƒL Ö«∏M ™e ¬«Ñ∏b
øe áFOÉg QÉf ≈∏Y »∏¨j ¬«∏©LGh Ò¨°üdG ¿É‚PÉÑdG »Ø«°VCG
.¿Éà≤«bO ¤EG á≤«bO
≈àM áFOÉg QÉf ≈∏Y »∏¨j ¬«∏©LGh …QÉμ∏d ºë∏dG »Ø«°VCG
. è°†æj
. RQC’G ™e ¬«eóbh ¿ƒª«∏dG ¥GQhCGh QÉ◊G ¿ÉëjôdÉH ¬«æjR
وقت الطبخ :وقت ا)عداد :
ساعة ونصف٥ دقائق
تكفي أربع أشخاص
الشيف التنفيذي برايوان سريبالي , شانج تاي
اللحم٥٤
Cuisines 2012 Arabic Final2.indd 54 11/27/12 1:34 PM
المكونات ô≤H º◊ äÉÑ©μe ΩGôL 380
IQP âjR
π°üH ΩGôL 100
ΩƒãdG øe ¿É°üa
π«Ñ‚õdG íFGô°T øe ΩGôL 8
¿ÉéædƒÿG øe ΩGôL 15
±É÷G ôªMC’G πØ∏ØdG øe ΩGôL 10
¿ƒª«∏dG ¢†ªM ™HQh ≥YÓe 3
IôHõμdG QhòH ΩGôL 2
¿ƒªμdG ܃ÑM øe ΩGôL 30
ôª°T QhòH ΩGôL 3
( ¢üªfi ¿ƒë£e óæg RƒL ) ∂°ùjÒc ΩGôL 250
óæ¡dG RƒL Ö«∏M πe 260
ºë∏dG …QÉc ¥ƒë°ùe øe ≥YÓe 4
Oƒ°SC’G Éjƒ°üdG ∫ƒa ¿ƒé©e øe ¿Éà≤©∏e
ôμ°S ΩGôL 10
¥hòdG Ö°ùM í∏e
¿ƒª«d ¥Qh
طريقة التحضير ¿ÉéædƒÿGh π«Ñ‚õdGh π°üÑdG »£∏NG „ófôdG á°ü∏°U πª©d
. ºYÉf ¿ƒé©e ʃμàd ±É÷G πØ∏ØdGh ¿ƒª«∏dG ¥GQhCGh ΩƒãdGh
ôª°ûdG h ¿ƒªμdGh IôHõμdG »æëWG
¿ƒé©ŸG »Ø«°VCG ºK âjõdG øe π«∏b É¡H IÓ≤e »æî°S
Gó«L ™«ª÷G »Ñ∏bh ¿ƒªμdGh ôª°ûdGh áfƒë£ŸG äÉfƒμŸGh
3 øe ¬«¡£H »eƒb , É«éjQóJ ºcôμdG »Ø«°VCG ∂dP AÉæKCG ≈ah
. áëFGôdG …ô£Yh ¿ƒ∏dG øcGO Ò°üj ≈àM ≥FÉbO 4 ¤EG
≈àM Gó«L º¡«∏bCGh ¿ƒé©ª∏d ºë∏dG …QÉc ¥ƒë°ùe »Ø«°VCG
. »æÑdG ¿ƒ∏d ∫ƒëàj
áFOÉg QÉf ≈∏Y ≈∏¨j ¬«YOh ∂«°ùjôμdGh óæ¡dG RƒL Ö«∏M ≈Ñ°U
. í∏ŸGh Éjƒ°üdG ∫ƒa á°ü∏°U »Ø«°VCG ∂dP ó©Hh
. Úª°SÉ«dG RQCG ™e ¬«eóbh ¿ƒª«∏dG ¥GQhCÉH §«∏ÿG »æjR
الشيف التنفيذي مارك سبروس , آسيا منتجع بر الجصة
Cuisines 2012 Arabic Final2.indd 53 11/27/12 1:34 PM
لحم رندنج ماليزي ١ ساعة وقت ا)عداد :
تكفي خمسة أشخاص
اللحم٥٢
Cuisines 2012 Arabic Final2.indd 52 11/27/12 1:34 PM
كفتة لحم بالتي
المكونات(ɪ«N) ΩhôØe º◊ ΩGôL 250
Oƒ°SC’G π«¡dG QhòH øe á≤©∏e ∞°üf
ó°ûfÓH ºWɪW ¿ƒé©e ΩGôL 150
ô°†NC’G ΩƒãdG ¿ƒé©e øe ¿Éà≤©∏e
Gó«L Qƒ°ûÑŸG ô°†NC’G πØ∏ØdG øe äÉÑM 3
ôª°ûdG QhòH ¥ƒë°ùe
»ãÁQƒ°SÉc áÑ∏M
ºcôμdG ¥ƒë°ùe øe á≤©∏e ∞°üf
QÉ◊G ôªMC’G πØ∏ØdG ¥ƒë°ùe øe á≤©∏e
âjR ∞°üfh ¿Éà≤©∏e
ÖFGQ Íd ≥YÓe 4
’É°SÉe ΩGQÉL á≤©∏e
¥hòdG Ö°ùM í∏e
طريقة التحضير ºK OQÉÑdG AÉŸG â– Gó«L ºë∏dG π°ùZ Öéj áàØμdG OGóYE’
ô°†NC’G πØ∏ØdG ∞°üf áaÉ°VEÉH »eƒb ∂dP ó©H , Gó«L ¬à«Ø°üJ
¥ƒë°ùeh í∏ŸGh ’É°SÉe ΩGQÉ÷G ¥ƒë°ùe ∞°üfh ΩhôØŸG
OGóYEÉH »eƒb. Gó«L äÉfƒμŸG »æëWGh Oƒ°SC’G π«¡dGh ºcôμdG
∂jój ≈∏Y âjõdG øe π«∏b »©°V) ≈∏«eôH πμ°T ≈∏Y áàØμdG
.(É¡H ≥°üà∏J ’ ≈àM áàØμdG OGóYEG AÉæKCG
IÓ≤e ‘ âjõdG øe á≤©∏e Úî°ùàH »eƒb á°ü∏°üdG OGóYE’
º¡«∏≤H »eƒbh ΩƒãdGh π«Ñ‚õdG ¿ƒé©e áaÉ°VEÉH »eƒb ºK
¬jQƒ«ÑdG ºWɪ£dG »Ø«°VCG ∂dP ó©H , ≥FÉbO Ió©d ÉØ«ØN ÉÑ«∏≤J
»¡WGh ÖFGôdG Í∏dG »Ø«°VCG ºK iôNCG ≥FÉbO Ió©d ¬«Jƒ°ùdGh
. ≥FÉbO á©HQC’
ó©Hh í∏ŸGh QÉ◊G ôªMC’G πØ∏ØdG ¥ƒë°ùe »bÉH §∏îH »eƒb
óæYh ºë∏dG ¥ôe øe ¿ÉHƒch AÉŸG øe ¿ÉHƒc »Ø«°VCG ∂dP
IóŸ »¡WGh IQGô◊G ¢†ØîH »eƒb ¿É«∏¨dG áLQO ¤EG ∫ƒ°UƒdG
. ≥FÉbO 4 hCG 3
IQGôM áLQO ≈∏Y É¡«¡WGh áàØμdG ¤EG á°ü∏°üdG »Ø«°VCG
. »¡£dG AÉæKG É¡à«£¨J IÉYGôe ™e á≤«bO 20 IóŸ á°†Øîæe
IôHõμdG »bÉHh ’É°SÉe ΩGQÉ÷G ¥ƒë°ùe »Ø«°VCG ∂dP ó©H
.IóHõdGh áÑ∏◊Gh ôª°ûdG QhòH ¥ƒë°ùeh áehôØŸG
. RQC’Gh …óæ¡dG õÑÿG ™e ÉæNÉ°S ¬«eób
١ ساعة وقت ا)عداد :تكفي خمسة أشخاص
الشيف التنفيذي بارديب سنج , ممتاز محل
اللحم٥٠
Cuisines 2012 Arabic Final2.indd 50 11/27/12 1:34 PM
المكونات ¬«∏«a §H Qhó°U íFGô°T 4
í∏e ¿Éà≤©∏e
áfƒë£e áaôb ¿Éà≤©∏e
ôμ°S ≥YÓe 4
áfƒë£e áaôb ¿Éà≤©∏e
(É°ûf) Qƒ∏a ¿Qƒc á≤©∏e
…ÈdG äƒàdG øe ΩGôL 100
ºë°ûdGh ó∏÷G ≥jôW øY §ÑdG Qhó°U ≥°ûd Úμ°ùdG »eóîà°SG
. ºë∏dG ≥jôW øY ¢ù«dh
≈àM §ÑdG Qhó°U »∏≤d §°Sƒàe ´ÉØJQG äGP IÒÑc IÓ≤e »æî°S
‹GƒM) ¿ƒgódG øe ¢ü∏îàJh »æÑdG ¿ƒ∏dG ¤EG ó∏÷G ∫ƒëàj
¿ƒgódG øe »°ü∏îJh IÓ≤ŸG øe Qhó°üdG »LôNG , (≥FÉbO 10
É¡«∏≤H »eƒbh É¡«dEG iôNCG Iôe §ÑdG ió«YG ºK IÓ≤ŸG ‘ IóFGõdG
IÓ≤ŸG øe §ÑdG ™aôH »eƒb ∂dP ó©H . ≥FÉbO 10 IóŸ …ôNCG Iôe
. õÑÿG á«æ«°U ‘ ÉÑfÉL á«©°Vh
¥ƒa §«∏ÿG »Ñ°Uh É©e ôμ°ùdGh áaô≤dGh í∏ŸG øe πc »£∏NG
. IÓ≤ŸG êQÉN ¿ƒgódG Ö∏ZG øe ¢ü∏îàdG IÉYGôe ™e §ÑdG
™e ≥FÉbO 3 IóŸ áFOÉg QÉf ≈∏Y º¡«æî°Sh AÉŸÉH É°ûædG »£∏NG
…ÈdG äƒàdG »Ø«°VCG ∂dP ó©H. ∂°SɪàdG ΩÉ“ ≈àM Gó«L Ö«∏≤àdG
. iôNCG á≤«bO IóŸ »æî°Sh
IóŸ á°ü∏°üdG ™e º¡«∏b hCG §ÑdG Qhó°U …ƒ°T ∂æμÁ âÑZQ GPEG
. π«eGôc ¤EG ôμ°ùdG ∫ƒëàj ≈àM IóMGh á≤«bO
á°ü∏°üdG øe π«∏b »Ñ°Uh á©«aQ íFGô°T ¤EG §ÑdG íFGô°T »©£b
. áæNÉ°S É¡«eóbh É¡bƒa
طريقة التحضير
Cuisines 2012 Arabic Final2.indd 49 11/27/12 1:34 PM
البط المحمر مع صلصة التوت البري ٢٠ دقيقةوقت ا)عداد :
٣٠ دقيقة وقت الطبخ :تكفي ستة أشخاص
الدواجن٤٨
Cuisines 2012 Arabic Final2.indd 48 11/27/12 1:34 PM
المكونات ™£≤ŸG ¿ÉëjôdG øe ܃c 4/1
™£≤ŸG ‹É£j’G ¢ùfhó≤ÑdG øe ܃c 4/1
á°Shô¡e Éà«a ÍL ΩGôL 110
¢üªëŸG ôHƒæ°üdG øe ܃c 4/1
πØ∏ah í∏e
êÉLódG Qhó°U øe ΩGôL 170
¢Tô∏d ¿ƒàjR âjR
.áLQO 230 IQGôM áLQO ≈àM ¿ôØdG »æî°S
πØ∏ØdGh í∏ŸGh ôHƒæ°üdGh Í÷Gh ¢ùfhó≤ÑdGh ¿ÉëjôdG »©°V
º¡«©°Vh ácƒ°ûdÉH Gó«L º¡«£∏NG ºK ºé◊G §°Sƒàe AÉYh ‘
. ÉÑfÉL
™e ±É°üfCG ¤EG êÉLódG Qhó°U ™«£≤àd GOÉM Éæ«μ°S »eóîà°SG
á°UƒH ∞°üf QGó≤à ±GôWC’G óMG øe Ú∏°üàe ÚØ°üædG ∑ôJ
. ÜÉàc ¬fCÉc Qó°üdG íàa »©«£à°ùàd
4/1 ∂ª°ùH ¬∏©Lh êÉLódG Üô°†d ábô£e »eóîà°SG ¬ëàa óæY
êÉLódG Qhó°U πNGO ‘ ÜÒ¡dGh Í÷G §«∏N »©°V ºK á°UƒH
. ¬bÓZEGh ¬«æãH »eƒbh
. πØ∏ØdGh í∏ŸÉH ¬«∏ÑJ ∂dòch êÉLódG ¥ƒa ¿ƒàjõdG âjR »°TQ
≈àM ¿ôØdG ‘ á≤«bO 25 ¤EG 20 øe √õÑîH »eƒb ∂dP ó©H
. ¿ƒ∏dG øcGO »ÑgP Ò°üj
دجاج محشي بالجبن الفيتا وا[عشاب
طريقة التحضير
١٥ دقيقةوقت ا)عداد :٣٠ دقيقة وقت الطبخ :
تكفي ستة أشخاص
الدواجن٤٦
Cuisines 2012 Arabic Final2.indd 46 11/27/12 1:34 PM
المكونات º¶©dG øe »∏îŸG êÉLódG øe ΩGôL 440
øª°S ΩGôL 50
Gó«L ΩhôØŸG »°ùdófC’G äGôμdG øe ΩGôL 25
√óHR
¿ƒª«∏dG Ò°üY øe á≤©∏e
á©£≤ŸG ¢ùfhó≤ÑdG øe áeõM
º°S 5×1 §FGô°T ¤EG êÉLódG Qhó°U »©£b
¬«∏bGh êÉLódG »Ø«°VCG h QÉædG ≈∏Y IÓ≤e ‘ øª°ùdG »©°V
¬«Ø°Uh QÉædG ≈∏Y øe ¬«©aQG ºK ¿ƒ∏dG »ÑgP íÑ°üj ≈àM Gó«L
. ÉÑfÉL ¬«©°Vh Gó«L
Ú∏j ≈àM äGôμdG É¡H »¡WGh IÓ≤ŸG ¤EG øª°ùdG ¢†©H »Ø«°VCG
. ¬à«£¨J ™e
. ≥HÉ°ùdG ¬ªéM ™HQ ‘ íÑ°üj ≈àM »Ñ∏bh IóHõdG »Ø«°VCG
≈∏Y »æî°Sh êÉLódG íFGô°T »Ø«°VCGh ¿ƒª«∏dG Ò°üY »Ñ°U
. áFOÉg IQGôM áLQO
. ÉÑfÉL ¬«©°Vh QÉædG ≈∏Y øe ¬«©aQG è°†ædG ΩÉ“ óæY
RQC’G ™e ÉæNÉ°S ¬«eób
دجاج ستروجانوف
طريقة التحضير
١٥ دقيقةوقت ا)عداد :٣٠ دقيقة وقت الطبخ :
تكفي ستة أشخاص
الدواجن٤٤
Cuisines 2012 Arabic Final2.indd 44 11/27/12 1:34 PM
المكونات IÒÑc ™£b ¤EG á©£≤e êÉLO Qhó°U 5 ¤EG 4 øe
¬dGóÑà°SG ∂æμÁ) ídÉŸG ¢SÉfÉfC’G AÉe ™e »μjôJ øe ΩGôL 340
.( ÊGOƒ°ùdG ∫ƒØdG á°ü∏°üH
±É°üfCG ¤EG á©£≤e Oó≤ŸG ôjõæÿG º◊ øe ™£b 10
RƒŸG øe äÉÑM 4
IÒÑμdG ¢SÉfÉfC’G ™£b øe ܃c 2
AÉŸÉH áYƒ≤æe á«Ñ°ûN ñÉ«°SCG
IóŸ ÊGOƒ°ùdG ∫ƒØdG á°ü∏°U hCG ≈μjÎdG ‘ êÉLódG ™£b »©≤fG
. ÉÑfÉL É¡«côJGh πbC’G ≈∏Y äÉYÉ°S 3
™£b ¢ùªN ¤EG Rƒe áÑM πc »©£b
™e . Ωƒë°ûdG ¢†©H ádGREG øe »æμªàJ ≈àM ºë∏dG íFGô°T »¡WG
É¡àfƒ«dh É¡dƒ£H ßØà– ≈àM ΩRÓdG øe ÌcCG É¡«¡W ΩóY IÉYGôe
. RƒŸG ™£b ∫ƒM É¡Ø∏d
êÉLódG ™e ∫OÉÑàdÉH øeBG πμ°ûH ¬«©°Vh RƒŸG ∫ƒM ºë∏dG »Ød
. á«Ñ°ûÿG ñÉ«°SC’G ‘ ¢SÉfÉfC’G íFGô°Th
≈àM hCG á≤«bO 30 IóŸ ᣰSƒàe IQGôM ¥ƒa ∞æ°üdG …ƒ°TG
. Gó«L êÉLódG è°†æj
. ºWɪ£dG á°ü∏°U ™e ÉæNÉ°S ¬«eób
شيش كابوبس الكاريبي
طريقة التحضير
وقت ا)عداد :٣ ساعات
٣٥ دقيقةوقت الطبخ :
تكفي خمسة أشخاص
الدواجن ٤٢
Cuisines 2012 Arabic Final2.indd 42 11/27/12 1:34 PM
بال ما ناو سمك بالبخار مع صلصة الليمون والفلفل الحار
المكونات ¬«∏«a …QhO ∂ª°S øe ΩGôL 600
QÉ◊G ô°†NC’G πØ∏ØdG øe ΩGôL 40
áehôØŸG IôHõμdG øe ΩGôL 15
ΩhôØŸG ΩƒãdG øe ΩGôL 10
∂ª°ùdG á°ü∏°U øe ≥YÓe 4
¿ƒª«∏dG Ò°üY øe ≥YÓe6
ôμ°ùdG øe ¿Éà≤©∏e
QÉM …óæ∏jÉJ ôªMCG πØ∏a ΩGôL 10
طريقة التحضير. Gó«L QÉîÑdÉH …QhódG ∂ª°S øe ¬«∏«ØdG íFGô°T »¡WG
≈àM Gó«L »Ñ∏bh ≥«ªY AÉYh ‘ á«bÉÑdG äÉfƒμŸG πc »£∏NG
.¢ùfÉéàe §«∏N ≈∏Y »∏°ü–
πÑb á°ü∏°üdG ¬bƒa »Ñ°Uh Ëó≤àdG ≥ÑW ‘ ∂ª°ùdG »©°V
. Iô°TÉÑe Ëó≤àdG
. IôHõμdG ¥GQhCG h ¿ƒª«∏dG íFGô°T ΩGóîà°SÉH »æjR
٢٠ دقيقةوقت ا)عداد :تكفي أربع أشخاص
الشيف التنفيذي برايوان سريبالي , شانج تاي
ا[طعمة البحرية٤٠
Cuisines 2012 Arabic Final2.indd 40 11/27/12 1:34 PM
المكونات »°Tƒ°ùdG RQCG øe ΩGôL 500
( …Qƒf ¥Qh) ájôëÑdG ÜÉ°ûYC’G øe ™£b 10
IQÉM áfƒJ ΩGôL 500
QÉ«N ΩGôL 200
ô°†NCG π°üH ΩGôL 150
QÉ◊G …óæ∏jÉàdG πØ∏ØdG ≥FÉbQ øe ΩGôL 30
ÊÉHÉj õ«fƒjÉe ΩGôL 100
¬Ñ°ûj É¡eGƒb íÑ°üj ≈àM OÉM Úμ°S ΩGóîà°SÉH áfƒàdG »©£b
. ¿ƒé©ŸG
õ«fƒjÉŸG á°ü∏°U ™e …óæ∏jÉàdG πØ∏ØdG ≥FÉbQ øe πc »£∏NG
äGQÉ¡ÑdG »Ø«°VCGh êGõàe’G ΩÉ“ ≈àM É©e º¡«Ñ∏bh ÊÉHÉ«dG
. ¥hòdG Ö°ùM
áYô°ùH É¡H »Mƒdh …ôëÑdG ¢û©dG ¥GQhCG øe ábQh πc …òN
. É¡°ü«ªëàd ó©H øYh
¬«∏Y …ÌfG ºK ≥ÑW ‘ …ôëÑdG Ö°û©dG ¥GQhCG ™°VƒH »eƒb
áfƒàdG §«∏N øe á≤ÑW ¬bƒa »Ø«°VCG ∂dP ó©Hh RQC’G øe π«∏b
.É¡bƒa ô°†NC’G π°üÑdG íFGô°T »Ø«°VCG ∂dP ó©H , IQÉ◊G
√ÉŒÉH áØîH »Ødh …ôëÑdG Ö°û©dG ±GôWCG óMG Öë°ùH »eƒb
. º«≤à°ùe πμ°ûH §°SƒdG
. Éjƒ°üdG ∫ƒa á°ü∏°U ™e ¬«eób
طريقة التحضير
الشيف التنفيذي مارك سبروس , آسيا منتجع بر الجصة
Cuisines 2012 Arabic Final2.indd 39 11/27/12 1:34 PM
تونة هاندرول الحارة ٢٠ دقيقةوقت ا)عداد :
تكفي عشرة أشخاص
ا[طعمة البحرية٣٨
Cuisines 2012 Arabic Final2.indd 38 11/27/12 1:34 PM
سمك السنابر ا[حمر المقلي
المكوناتΩGôL 70 ôªMC’G ôHÉæ°ùdG ∂ª°S ¬«∏«a øe ¿Éà©£b
¿ƒàjR âjR πe 30
¥hòdG Ö°ùM πØ∏ah í∏e
õjƒfhôH §°SƒàŸG ¢†«HC’G ôëÑdG äGhô°†N
¿ƒàjR âjR πe 80
ΩhôØe ΩƒK ¢üa
É°Sƒc ΩGôL 25
¿É‚PÉH ΩGôL 25
π°üH ΩGôL 20
ô°†NG πØ∏a ΩGôL 15
ôªMG πØ∏a ΩGôL 15
QhòÑdGh Qƒ°û≤dG áYhõæe ºWɪ£dG øe ΩGôL 20
êRÉ£dG ÎYõdG OGƒYCG øe ¿GOƒY
· 2 ∂ª°S ¢ùWÉ£H áëjô°T 12
¥hòdG Ö°ùM πØ∏ah í∏e
طريقة التحضير · 5 ∂ª°S IÒ¨°U äÉÑ©μe ¤EG äGhô°†ÿG »©£b
π°üÑdG »Ø«°VCG ºK QÉædG ≈∏Y IÓ≤e ‘ ¿ƒàjõdG âjR »©°V
QÉædG ≈∏Y øe IÓ≤ŸG »©aQG ºK á«fÉK 45 IóŸ √ÒªëàH »eƒbh
πjOÉæe ΩGóîà°SÉH hCG IÉØ°üe ΩGóîà°SÉH âjõdG øe ¬«Ø°Uh
´GƒfCG »bÉH ™e á≤HÉ°ùdG äGƒ£ÿG ¢ùØf …Qôc , á«bQƒdG ïÑ£ŸG
.äGhô°†ÿG
äGhô°†ÿG §«∏N É¡«dEG »Ø«°VCG h QÉædG ≈∏Y IÓ≤e »©°V
ºK á«fÉK 30 IóŸ Gó«L »Ñ∏bh ΩƒãdG ¤EG áaÉ°VE’ÉH ¬∏c ≥HÉ°ùdG
¿Éà≤«bO IóŸ §«∏ÿG »¡WGh ºWɪ£dG Ò°üY ájÉ¡ædG ‘ »©°V
. ¥hòdG Ö°ùM πØ∏ØdGh í∏ŸG »Ø«°VCG h
. ÉÑfÉL É¡«©°Vh QÉædG ≈∏Y øe äGhô°†ÿG »©aQG
≈àM ¢ùWÉ£ÑdG ÒªëàH »eƒbh IÓ≤e ‘ ¿ƒàjõdG âjR »©°V
. ÉÑfÉL É¡«©°Vh É¡«©aQG ºK »ÑgòdG ¿ƒ∏d ∫ƒëàJ
É¡æe ó∏÷G ÖfÉéH √CGóàÑe ∑ɪ°SC’G ÒªëàH »eƒb ∂dP ó©H
ó©H. ÖfÉL πμd IóMGh á≤«bO IóŸ ∂dPh ôNB’G ÖfÉ÷ÉH áYƒÑàe
. ÉÑfÉL ¬«©°Vh QÉædG ≈∏Y øe ∂ª°ùdG »©aQG ∂dP
∞°üàæŸG øe ¢ùWÉ£ÑdG »Zôah Ëó≤J ≥ÑW …õ¡L ¿B’G
»©°Vh ≥Ñ£dG ∞°üàæe ≈a É¡«°UQh äGhô°†ÿG ¬H »©°Vh
. É¡bƒa ∑ɪ°SC’G
∂°SÉ“ ≈∏Y óYÉ°ùj …òdG ËôμdG øe π«∏≤dG áaÉ°VEG ∂æμÁ
¥ƒa πØ∏ØdGh í∏ŸGh ¿ƒª«∏dG »Ø«°VCG ∂dP ó©H , äÉfƒμŸG
Qƒ°ûÑŸG ¢ùfhó≤ÑdG ¢†©H ájÉ¡ædG ‘ »°TQh ∑ɪ°SC’G
. ¿ÉëjôdGh
١٠ دقائقوقت ا)عداد :٣٠ دقيقة وقت الطبخ :
تكفي ثالثة أشخاص
الشيف التنفيذي كرستان باجيوت , راديسون بلو
ا[طعمة البحرية٣٦
Cuisines 2012 Arabic Final2.indd 36 11/27/12 1:34 PM
أطعمة بحرية بالليمون والمستردة
المكونات(…ô¡f ∂ª°S hCG QƒeÉg ) ¬«∏«ØdG ∂ª°ùdG øe ΩGôL 200
لخلطة المارينيه
IOΰùe ¿ƒé©e ΩGôL 10
ΩhôØe ΩƒK ΩGôL 5
¿ƒª«d Ò°üY
¥hòdG Ö°ùM í∏e
∫OôÿG âjR πe 50
∞«∏¨à∏d ≥«bO ΩGôL 20
لعمل الصلصة
∫OôÿG âjR ΩGôL 10
∫OôÿG QhòH øe ΩGôL 2
QÉ◊G ôªMC’G πØ∏ØdG øe äÉÑM 4 ¤EG 3 øe
…óæg IOΰùe ¿ƒé©e ΩGôL 50
ÖFGQ Íd ΩGôL 50
π°üH ΩGôL 10
ºWɪW ΩGôL 10
طريقة العرض âjRh ¿ƒª«∏dG Ò°üYh ΩhôØŸG ΩƒãdG ™e ¬«∏«ØdG ∂ª°ùdG »©≤fG
.πbC’G ≈∏Y áYÉ°S IóŸ ÉÑfÉL ¬«©°Vh í∏ŸGh ∫OôÿG
IÓ≤e ‘ ∞∏¨ŸG ∂ª°ùdG »∏≤H »eƒb ºK ≥«bódÉH ∂ª°ùdG »Ø∏Z
øcGO »ÑgP ¿ƒ∏dG Ò°üj ≈àM
äÉÑMh ∫OôÿG QhòH »Ø«°VCGh IÓ≤e ‘ ∫OôÿG âjR »æî°S
Ò°üj ≈àM π°üÑdG º¡«dEG »Ø«°VCG ºK º¡«∏bGh á∏eÉμdG πØ∏ØdG
. ¿ƒ∏dG »æH
∂dP ó©H , ≥FÉbO 10 IóŸ »¡WGh §«∏î∏d ºWɪ£dG »Ø«°VCG
≥FÉbO 10 IóŸ »¡WGh ÖFGôdG Í∏dGh IOΰùŸG ¿ƒé©e »Ø«°VCG
Ò°üYh í∏ŸG ¬«dEG »Ø«°VCG §«∏ÿG è°†æj ÉeóæYh , …ôNCG Iôe
. ¿ƒª«∏dG
á°ü∏°üdG »Ñ°Uh Ëó≤àdG ≥ÑW ‘ »∏≤ŸG ¬«∏«ØdG ∂ª°ùdG »©°V
. IôHõμdG OGƒYCGh ¿ƒª«∏dG íFGô°ûH ¬«æjRh ¬aGôWCG ≈∏Y
٣٠ دقيقةوقت ا)عداد :٣٠ دقيقة وقت الطبخ :
تكفي ستة أشخاص
الشيف التنفيذي بارديب سنج , ممتاز محل
ا[طعمة البحرية٣٤
Cuisines 2012 Arabic Final2.indd 34 11/27/12 1:34 PM
سالمون أطلسي & مانجو سيفيش
المكونات á°UƒH ∞°üf ™£b ¤EG ™£≤e êRÉ£dG ¿ƒŸÉ°ùdG øe ƒ∏«c G
∑Gƒ°TC’Gh Ωɶ©dG øe »∏flh
¿ƒª«∏dG Ò°üY øe ܃c ∞°üf
á°UƒH ∞°üf ™£b ¤EG á©£≤e áLRÉ£dG ƒ‚ÉŸG øe ΩGôL 500
ɪYÉf IQƒ°ûÑe AGôªM á∏°üH ∞°üf
ɪYÉf áehôØe QÉM ô°†NG πØ∏a áÑM
ΩÉ©W í∏e á≤©∏e
ΩhôØŸG êRÉ£dG âÑ°ûdG øe ΩGôL 150
ƒμ°SÉHƒàdG á°ü∏°U øe IÒ¨°U áæØM
¿ƒë£ŸG …ÈdG ÎYõdG øe IÒ¨°U áæØM
طريقة التحضير ÎYõdGh ƒμ°SÉHƒàdGh í∏ŸGh πØ∏ØdGh ƒ‚ÉŸGh ¿ƒŸÉ°ùdG »©°V
»£Zh ¿ƒª«∏dG »Ø«°VCG ºK ᪩WC’G ™e πYÉØàj ’ ‘õN AÉfEG ‘
. áYÉ°S IóŸ áLÓãdÉH ¬«©°Vh §«∏ÿG
™e ¿ƒŸÉ°ùdG •ÓàNG øe …ócCÉàJ ≈àM Gó«L §«∏ÿG »Ñ∏b
≈àM äÉYÉ°S çÓK iôNCG Iôe …ô¶àfG ºK ¿ƒª«∏dG Ò°üY
.áëFGôdGh á¡μædG §«∏ÿG Ö°ùàμj
OGƒYCÉH Éæjõe äÓÑ≤e ≥ÑW ‘ hCG »LÉLR ≥ÑW ‘ ¬«eób
. ¢ùfhó≤ÑdG hCG âÑ°ûdG
وقت ا)عداد :٤ ساعات ١٥ دقيقة
وقت الطبخ :تكفي ستة أشخاص
الشيف التنفيذي بريم نيجي , منتجع النهضة
ا[طعمة البحرية٣٢
Cuisines 2012 Arabic Final2.indd 32 11/27/12 1:34 PM
المكونات áfhôμ©ŸG RQCG øe ΩGôL 450
¿É«HhôdG øe ΩGôL 240
¿Éà°†«H
AGOƒ°ùdG Éjƒ°üdG ∫ƒa á°ü∏°U øe ¿Éà≤©∏e
AÉ°†«ÑdG Éjƒ°üdG ∫ƒa á°ü∏°U øe ¿Éà≤©∏e
ƒ∏◊G πØ∏ØdG á°ü∏°U øe πe 80
¿É«dƒL QòL øe ΩGôL 40
ô°†NC’G π°üÑdG øe ΩGôL 40
¢üªëŸG ÊGOƒ°ùdG ∫ƒØdG øe ΩGôL 100
™£≤ŸG π°üÑdG øe ΩGôL 30
ïÑ£dG âjR øe πe 40
âHÉædG ∫ƒØdG øe ΩGôL 40
¥hòdG Ö°ùM í∏e
ºK , Ú∏j ≈àM á≤«bO 30 IóŸ AÉŸG ‘ áfhôμ©ŸG RQCG ™≤æH »eƒb
. ÉÑfÉL ¬©°Vhh ¬à«Ø°üàH ∂dP ó©H »eƒb
≈àM ¿É«HhôdGh π°üÑdG ¬«a »Ñ∏bh IÓ≤e ‘ âjõdG »æî°S
. è°†æj
. á°ü∏°üdG »bÉH ™e áfhôμ©ŸG RQC’G »Ø«°VCG
. ΩÉ“ á°ü∏°üdG áfhôμ©ŸG RQCG Üô°ûàj ≈àM Gó«L §«∏ÿG »Ñ∏b
¿É«dƒL QòLh π°üÑdG íFGô°Th âHÉædG ∫ƒØdG »Ø«°VCG
. á°üªëŸG ÊGOƒ°ùdG ∫ƒØdG äGô°ùμeh
.¢†«ÑdGh ¿ƒª«∏dG íFGô°ûH »æjR
أرز وشعيرية فاد جونج تايالندي
طريقة التحضير
١٠ دقائقوقت ا)عداد :٣٠ دقيقة وقت الطبخ:
تكفي أربع أشخاص
الشيف التنفيذي برايوان سريبالي , شانج تاي
ا[رز والشعيرية٣٠
Cuisines 2012 Arabic Final2.indd 30 11/27/12 1:35 PM
ºK QÉîa hCG ‘õN AÉYh ‘ Iô°ûY ¤EG óMGh øe äÉfƒμŸG »£∏NG
.á¡μædG Ö°ùàμj ≈àM ¿ÉàYÉ°S IóŸ áLÓãdG ‘ ¬©°Vhh ¬à«£¨àH »eƒb
π°ù¨dG AÉe Ò°üj ≈àM äGôe 5 ¤EG 4 øe »àª°ùÑdG RQC’G »∏°ùZG
. É«aÉ°U
áaÉ°VEÉH »eƒb ºK ᣰSƒàe IQGôM ≈∏Y IÓ≤e ‘ øª°ùdG áHGPEÉH »eƒb
. »ÑgòdG ¿ƒ∏dG Ö°ùàμj ≈àM Gó«L Ö«∏≤àdG ™e π°üÑdG
ºK ≈∏¨j ≈àM QÉædG ≈∏Y ¬«©°Vh ídÉe AÉe ¬H ≥«ªY AÉYh …ô°†MG
∂«ª°S AÉYh ‘ ºë∏dG §«∏N âbƒdG ¢ùØf ‘ »©°Vh , RQC’G »Ø«°VCG
. áaô≤dG ¬«dEG »Ø«°VCGh ≥«ªYh
. ºë∏dG §«∏N ¥ƒa ¬«©°V ºK Gó«L RQC’G »Ø°U
»bÉHh Ö«∏◊G h ¿GôØYõdGh ¿ƒª«∏dG Ò°üY §«∏ÿG ¤EG »Ø«°VCG
∂dP ó©H RQC’G ¥ƒa IôHõμdGh ΩhôØŸG ´Éæ©ædG ∞°üf …ÌfG ºK øª°ùdG
áLQO »°†ØNG. ≥FÉbO 10 IóŸ QÉædG ≈∏Y ¬«©°Vh AÉYƒdG á«£¨àH »eƒb
™aôH »eƒb ∂dP ó©H. áYÉ°S IóŸ áFOÉg QÉf ≈∏Y è°†æj ¬«YOh IQGô◊G
. RQC’G ܃ÑM ô°ùc »ÑæéàJ ≈àM áØîH ¬«Ñ∏bh QÉædG ≈∏Y øe AÉfE’G
. ¿ƒª«∏dG π∏flh ( QÉ°†ÿÉH …OÉHR) ÉàjGQ ™e ÉæNÉ°S ¬«eób
طريقة التحضير
مساهمة من : رئيس الطهاة Thomas Itty Iype, الغابة
Cuisines 2012 Arabic Final2.indd 29 11/27/12 1:35 PM
وليمة ا[رز مع الشعيرية –عيد ا[ضحى
المكونات ¿CÉ°†dG º◊ äÉÑ©μe
…OÉHR ܃c ∞°üf
π«Ñ‚õdG ¿ƒé©e øe á≤©∏e
ΩƒãdG ¿ƒé©e á≤©∏e
ÚØ°üf ᪰ù≤e AGô°†N ᣰT ¿ÉàÑM
’É°SÉe ΩGQÉL á≤©∏e
ºcôc ¥ƒë°ùe á≤©∏e ∞°üf
QÉM ôªMG πØ∏a á≤©∏e
IôHõc á≤©∏e
¥hòdG Ö°ùM í∏e
á©«aQ íFGô°T º°ù≤e π°üH ΩGôL 150
áaô≤dG Ö°ûN øe á©£b
¿ƒª«d Ò°üY
¿GôØYõdG øe π«∏b QGó≤e
ΩhôØŸG ô°†NC’G ´Éæ©ædG øe ΩGôL 50
á©£≤ŸG IôHõμdG øe ΩGôL 50
IQP âjR á≤©∏e
≈≤f øª°S ΩGôL 50
»àª°ùH RQCG ܃c 2
Ö«∏◊G øe ܃c ∞°üf
١ ساعة وقت ا)عداد :٢ ساعة وقت الطبخ :
تكفي أربع أشخاص
ا[رز والشعيرية٢٨
Cuisines 2012 Arabic Final2.indd 28 11/27/12 1:35 PM
المعكرونة التايلندي بصلصة جوز الهند والفول السوداني
المكونات áfhôμ©ŸG RQCG øe ܃c
IÒ¨°U ™£b ¤EG á©£≤e ¿É«dƒL á∏°üH
á©£≤e ôª◊G πØ∏ØdG øe ¿ÉàÑM
á°Shô¡e ΩƒK ¢Uƒ°üa 3
íFGô°T ¤EG á©£≤e ïfÉÑ°ùdG øe áeõM
≈∏fi ÒZ óæg RƒL Ö«∏M ܃c
ÊGOƒ°ùdG ∫ƒØdG √óHR ܃c 4/3
∂ª°S á°ü∏°U á≤©∏e
ô°†NC’G …QÉμdG ¿ƒé©e øe á≤©∏e
Éjƒ°üdG ∫ƒa ¿ƒé©e øe á≤©∏e
QÉ°†ÿG ábôe øe ܃c ∞°üf
طريقة التحضير IóŸ øNÉ°S AÉe ‘ áfhôμ©ŸG RQCG É¡«a »©≤fGh AÉYh …ô°†MG
. á≤«bO 25
∂ª°ùdG á°ü∏°Uh óæ¡dG RƒL Ö«∏Mh ÊGOƒ°ùdG ∫ƒØdG »£∏NG
‘ QÉ°†ÿG ¥ôe ™e ô°†NC’G …QÉμdG ¿ƒé©eh Éjƒ°üdG á∏°Uh
áeAÓe h ôjOÉ≤ª∏d πeÉμdG êGõàe’G øe …ócCÉJ , Ò¨°U AÉYh
ÌcCG Iƒ∏M âfÉc GPEG Éjƒ°üdG á°ü∏°U øe ójõŸG »Ø°VCG ºK º©£dG
ô°†NC’G …QÉμdG øe ójõŸG áaÉ°VEG ∂æμÁ ∂dòc , ΩRÓdG øe
. GóL QÉM Èà©j ’ ¬fG å«M
πØ∏ØdGh π°üÑdG »∏≤H »eƒbh ᣰSƒàe QÉf ≈∏Y IÓ≤e »©°V
. º¡àé°ùfCG Ú∏J ≈àM ôªMC’G
»Ø«°VCG ºK á«fÉK 30 ‹Gƒ◊ Gó«L »Ñ∏bh ΩƒãdG »Ø«°VCG
. ∫ƒHòdG ‘ ïfÉÑ°ùdG CGóÑJ ≈àM º¡«¡£H »eƒbh ïfÉÑ°ùdG
6 ¤EG 4 øe ™«ª÷G »∏≤H »eƒbh áfhôμ©ŸG RQCG »Ø«°VCG
. ≥FÉbO
.É¡H áfhôμ©ŸG RQCGh äGhô°†ÿG »£Zh á°ü∏°üdG »Ø«°VCG
وقت ا)عداد :٣٠ دقيقة١٠ دقيقة
وقت الطبخ :تكفي ستة أشخاص
ا[رز والشعيرية٢٦
Cuisines 2012 Arabic Final2.indd 26 11/27/12 1:35 PM
حساء البطاطا الحلوة مع الجذر
المكونات IÒÑc ™£≤e äGôc áÑM
√óHR ∞°üfh á≤©∏e
ΩhôØŸG ƒ∏◊G π°üÑdG øe ܃c
Qƒ°ûÑŸG Qò÷G øe ܃c 2
á©£≤ŸGh Iô°û≤ŸG Iƒ∏◊G ÉWÉ£ÑdG øe ÜGƒcCG 4
QÉ°†ÿG áHQƒ°T øe ÜGƒcCG 5
¿ƒë£e π«Ñ‚R á≤©∏e
¥hòdG Ö°ùM í∏e
¿ƒª«d Ò°üY á≤©∏e
¥hòdG Ö°ùM ¿ƒë£e Oƒ°SG πØ∏a
طريقة التحضير äGôμdG »Ñ∏b , AÉŸÉH Aƒ∏‡ AÉYh ‘ ΩhôØŸG äGôμdG »©°V
¬©°Vhh ¬à«Ø°üàH »eƒb ºK ,ñÉ°ShC’G ádGREGh Gó«L ¬∏°ù¨d
.ÉÑfÉL
ºK ,ᣰSƒàe QÉf ≈∏Y ÒÑc AÉ°ùM AÉYh ‘ I óHõdG »Ø«°VCG
5 IóŸ »¡£dÉH »eƒbh Qõ÷Gh äGôμdG h π°üÑdG áaÉ°VEÉH »eƒb
ºK ,IóMGh á≤«bO IóŸ »¡WGh Iƒ∏◊G ÉWÉ£ÑdG »Ø«°VCG ºK ,≥FÉbO
áaÉ°VEG ºàjh Gó«L .èjõŸG »côMh π«Ñ‚õdGh ¥ôŸG »Ø«°VCG
.¥hòdG Ö°ùM í∏ŸG
áFOÉg QÉf ≈∏Y ¬«©°Vh §«∏ÿG »£Z ºK ,»∏¨«d §«∏ÿG »©°V
ÉWÉ£ÑdG è°†æJ ≈àM hCG á≤«bO 20 IóŸ ¬«¡WG h ≈∏¨j ≈àM
.ácƒ°ûdÉH ÉgQÉÑàNG óæY ájôW íÑ°üJh
¿Éc GPEG . •ÓÿG ΩGóîà°SÉH ó«L ƒëf ≈∏Y ÉWÉ£ÑdG »°SôgG
. ¥ôŸG øe ójõŸG áaÉ°VEG ∂æμÁ GóL É쫪°S
í∏ŸG »Ø«°VCG ºK Oƒ°SC’G πØ∏ØdG áaÉ°VEGh ¿ƒª«∏dG ô°ü©H »eƒb
. ¥hòdG Ö°ùM
. áæNÉ°S AÉ°ù◊G ¥ÉÑWCG ‘ Ωó≤J
١٥ دقيقةوقت ا)عداد :٢٠ دقيقة وقت الطبخ :
تكفي أربع أشخاص
الشوربات والسلطات٢٤
Cuisines 2012 Arabic Final2.indd 24 11/27/12 1:35 PM
توم بو تيكحساء خليط المأكوالت البحرية مع الريحان الحار
المكونات êÉLO ¬bôe ÜGƒcCG ™HQCG
¿É«HhôdG øe ΩGôL40
QÉëŸG øe ΩGôL 40
…QhO ¬«∏«a øe ΩGôL 40
QÉÑM ΩGôL 40
¿ÉéædƒÿG øe ΩGôL 10
¿ƒª«∏dG Ö°ûY øe ΩGôL 10
¿ƒª«∏dG ÒaÉc ¥Qh øe ΩGôL 10
ºYÉædG ô£ØdG øe ΩGôL 40
QÉ◊G …ófÓjÉàdG ¿ÉëjôdG øe ΩGôL 10
∂ª°ùdG á°ü∏°U øe ≥YÓe 6
¿ƒª«∏dG Ò°üY øe ≥YÓe 6
IôHõμdG øe ΩGôL 10
ºWɪ£dG øe ΩGôL 15
طريقة التحضير .»∏¨∏d êÉLódG ¥ôe …õ¡L
ájôëÑdG ä’ƒcCÉŸGh ∫É‚’ÉμdGh ¿ƒª«∏dG Ö°ûY »Ø«°VCG
≈¡£J ≈àM ≥FÉbO 4 IóŸ É©«ªL º¡«∏¨H »eƒbh êÉLódG ¬bôŸ
. Gó«L ájôëÑdG ä’ƒcCÉŸG
¿ƒª«∏dG ¥GQhCG »Ø«°VCG ÉeÉ“ ájôëÑdG ä’ƒcCÉŸG è°†f ó©H
Gó«L »Ñ∏b ºK ∂ª°ùdG á°ü∏°U h ºWɪ£dGh Ωhô°ûŸGh
.QGôªà°SÉHh
áaÉ°VEÉH »eƒb Iô°TÉÑe Ëó≤àdG πÑbh QÉædG ≈∏Y øe º¡«©aQG
. QÉ◊G ¿ÉëjôdGh ¿ƒª«∏dG Ò°üY
. AÉ°ù◊G AÉYh ‘ ÉæNÉ°S ¬«eób
٢٠ دقيقةوقت ا)عداد :تكفي أربع أشخاص
الشيف التنفيذي برايوان سريبالي , شانج تاي
الشوربات والسلطات٢٢
Cuisines 2012 Arabic Final2.indd 22 11/27/12 1:35 PM
طريقة التحضير »bÉH ™e πÑàŸG RQC’G πN ܃c ™HQ ™e õ«fƒjÉŸG »£∏NG
≈àM º¡«≤ØNGh ≥jôHEG hCG Ò¨°U AÉYh ‘ á°ü∏°üdG äÉfƒμe
. êGõàe’G ΩÉ“
ºK , É¡jô°ûbh IGƒædG »YõfGh ±É°üfEG ¤EG hOÉcƒa’G »©£b
»eƒb ºK AÉYƒdG ‘ É¡«©°Vh IÒ¨°U äÉÑ©μe ¤EG É¡«©£b
. á«bÉÑdG πÑàŸG RQC’G πN á≤©∏à ɡ°TôH
¥ÉÑWCG øe ≥ÑW πc ‘ ¢ùN ábQh »©°V ¢ùÿG ΩõM »©ªéàd
É¡bƒa »©°V ºK É¡«∏Y º°ùª°ùdG á°ü∏°U ÌæH »eƒbh Ëó≤àdG
øe á≤©∏eh QÉ«ÿG äÉÑ©μe øe ¿Éà≤©∏eh êÉLódG øe ܃c å∏K
. hOÉcƒa’G äÉÑ©μe øe ܃c ™HQ ‹GƒMh Qò÷G
. äÉ£∏°ùdG ≥ÑW ‘ ¬«eóbh äÉ°ü∏°üdG øe ójõe É¡bƒa …ÌfG
المكونات èæ«°ùjQó∏d º°ùª°ùdG á°ü∏°U
õ«fƒjÉŸG øe ܃c »ã∏K
RQC’G πN øe ܃c ™HQ
…ƒ°ûe ΩƒK
™£≤ŸG êRÉ£dG ´Éæ©ædG øe ܃c å∏K
á©£≤ŸG áLRÉ£dG IôHõμdG øe ܃c å∏K
º°ùª°S âjR á≤©∏e
ɪYÉf Éeôa ΩhôØŸG π°üÑdG øe ¿ÉàÑM
êRÉW ΩhôØe π«Ñ‚R á≤©∏e
¢ùN áeõM
( áæ«d ÒZ) hOÉcƒa’G øe ¿ÉJÒ¨°U ¿ÉàÑM
á«¡£ŸG IÒ¨°üdG êÉLódG ™£b øe ΩGôL 280
. á°UƒH ™HQ É¡μª°S IÒ¨°U äÉÑ©μe ¤EG á©£≤e QÉ«N áÑM
ΩhôØŸG Qò÷G øe ¿Ééæa ™HQ
ÒÑμdG ¢ùÿG ¥GQhCG øe äÉbQh 6
Cuisines 2012 Arabic Final2.indd 21 11/27/12 1:35 PM
دجاج مع حزم الخس و صلصة السمسم ٢٠ دقيقةوقت ا)عداد :
تكفي ستة أشخاص
الشوربات والسلطات٢٠
Cuisines 2012 Arabic Final2.indd 20 11/27/12 1:35 PM
محشى بانير باكوراس
طريقة التحضير øe ¬≤°ûH »eƒb ºK ájhÉ°ùàe äÉ©Hôe ¤EG ÒfÉÑdG »©£b
. ƒ°ûë∏d ∞°üàæŸG
≈àM É©e AGô°†ÿG ᣰûdGh ´Éæ©ædGh ¿ÉeôdG ܃ÑM »æëWG
ΩhôØŸG ƒ°TÉμdG áaÉ°VEÉH »eƒb ºK ∂«ª°S ¿ƒé©e GhÒ°üj
.ÒfÉÑdG πNGO ¿ƒé©ŸG ¢UôH »eƒb ºK ,É¡«dEG
¥ƒë°ùeh π«Ñ‚õdGh ΩƒãdG ¿ƒé©e ™e ≥«bódG ≥ØîH »eƒb
.¿ƒªμdG ¥ƒë°ùeh ºcôμdG
≈àM ôjõZ âjR ‘ É¡«∏bG ºK ÒfÉÑdG äÉ©Hôe ∞«∏¨àH »eƒb
. øcGO »ÑgP É¡fƒd íÑ°üj
. IQÉ◊G ºWɪ£dG ™e ¬«eób
المكوناتÒfÉH êÉJƒc áæÑL ΩGôL 220
ÚëW ΩGôL 50
π«Ñ‚õdGh ΩƒãdG ¿ƒé©e øe ΩGôL 10
áÑZôdG Ö°ùM í∏e
ºcôμdG ¥ƒë°ùe øe ΩGôL5
¿ƒªμdG ¥ƒë°ùe øe ΩGôL 5
¿ƒª«∏dG Ò°üYh AÉe
للحشو
¿ÉeôdG ¿ƒé©e øe ΩGôL 10
ábƒë°ùŸGh á°üªëŸG ƒ°TÉμdG äÉÑM øe ΩGôL 5
AGô°†ÿG ᣰûdGh ´Éæ©ædG ¿ƒé©e ΩGôL 5
»∏≤∏d âjR
١٥ دقيقةوقت ا)عداد :١٠ دقائق وقت الطبخ :
تكفي شخصين
الشيف التنفيذي بارديب سنج , ممتاز محل
المقبالت١٨
Cuisines 2012 Arabic Final2.indd 18 11/27/12 1:35 PM
مشروم بحشوة سرطان البحر
طريقة التحضير ºK ,ájõ«∏«°S áLQO 200 áLQO ≈àM ¿ôØdG Úî°ùàH »eƒb
, AÉŸG ‘ √ôªZ ¿hóH áØîH ¬«Ø¶fh ≥aôH Ωhô°ûŸG ¥É°S »YõfG
‘ ¬°UôH »eƒb ºK á«bQh áWƒa ᣰSGƒH ≥aôH ¬«ØØL ∂dP ó©H
. øª°ùdÉH áfƒgóe á«æ«°U
,á«≤ÑàŸG äÉfƒμŸG ™«ªL ™e …hÉeÈdG Í÷G ¿Éà≤©∏e »£∏NG
‘ ΩɶàfÉH É¡«Ñ°Uh §«∏ÿG äÉfƒμe πc Gó«L »Ñ∏b ºK
áaÉ°ùe ƒ∏©j êÉàc ô£ØdG ÖdÉb ‘ ™ØJôJ å«ëH ô£ØdG äÉ©Ñb
. á°UƒH ∞°üf
ºK ≥FÉbO 10 ¤EG 8 øe ìhGÎJ IóŸ ¿ôØdG ‘ √õÑîH »eƒb
¬«©°Vh ¬bƒa Í÷G »bÉH ¢TôH »eƒb ºK, ¿ôØdG øe ¬«©aQG
øcGO »ÑgP íÑ°üjh Í÷G Ühòj ≈àM iôNCG Iôe ¿ôØdG ‘
. ¿ƒ∏dG
المكونات Ωhô°ûŸG øe AÉ°†«H IÒÑc áÑM 24
áLRÉW IÒ¨°U ™£b á©£≤e …hÉeôH ÍL ≥YÓe 4
¿ƒàjR âjR ∞°üfh ¿Éà≤©∏e
iôØŸG ¢ùfhó≤ÑdG øe á≤©∏e ¿ÉæKG
í∏e IÒ¨°U á≤©∏e
Oƒ°SC’G πØ∏ØdG øe á≤©∏e
ábƒØîŸG áÁôμdG ÍL øe ܃c
õÑÿG äÉàa øe á≤©∏e ∞°üfh óMGh
ôëÑdG ¿ÉWô°S øe ܃c óMGh
¿ƒª«∏dG Ò°üY øe π∏e 118
IOΰùe IÒÑc á≤©∏e
١٥ دقيقةوقت ا)عداد :٢٥ دقيقة وقت الطبخ :
تكفي أربع أشخاص
المقبالت١٦
Cuisines 2012 Arabic Final2.indd 16 11/27/12 1:35 PM
فطائر الدجاج
طريقة التحضير
المكونات
٢٠ دقيقةوقت ا)عداد :٣٠ دقيقة وقت الطبخ:
øe á«aÉc ᫪c »Ø«°VCG ºK AÉYh ‘ Gó«L í∏ŸGh ≥«bódG »£∏NG
. AÉ°ù∏e áæ«éY ∂©e ¿ƒμàJ ≈àM øé©dÉH »eƒbh AÉŸG
ᣰûdGh π«Ñ‚õdGh ô°†NC’G π°üÑdGh ΩhôØŸG êÉLódG »£∏NG
. ÉÑfÉL º¡«©°Vh Éjƒ°üdG ∫ƒa á°ü∏°U h ΩƒãdGh AGô°†ÿG
πc π«μ°ûàH »eƒb ºK ,IÒ¨°U á©£b 16 ¤EG Úé©dG »ª°ùb
.ºYÉf πμ°ûH ∞∏Jh äGôc πμ°T ≈∏Y É¡æe
±Gƒ◊G »HòLG ºK Úé©dG Iôc §°Sh ƒ°û◊G øe á≤©∏e »©°V
≈àM Gó«L IôμdG »Ød ºK ,≥∏¨J ≈àM ≥aôH ±GôWC’G »©ªLh
. ƒ°û◊G ≈∏Y É¡bÓZEG ΩÉ“ øe …ócCÉàJ
.á≤«bO øjô°ûY ‹GƒM QÉîÑdG á∏M ‘ äGôμdG »¡WG
.ΩƒãdGh ºWɪ£dG á°ü∏°U ™e áæNÉ°S Ωó≤J
ΩhôØŸG êÉLódG øe ܃c
∫ƒîæe ÚëW ܃c 2
™£≤e ô°†NCG π°üH ¿ÉàÑM
ΩhôØŸG π«Ñ‚õdG øe á°UƒH óMGh QGó≤e
áehôØŸG AGô°†ÿG ᣰûdG øe ¿ÉàÑM
ΩhôØe ΩƒK ¢Uƒ°üa 6 hCG 5
Éjƒ°üdG ∫ƒa á°ü∏°U øe ¿ÉJÒ¨°U ¿Éà≤©∏e
¥hòdG Ö°ùM í∏e
تكفي أربع أشخاص
المقبالت١٤
Cuisines 2012 Arabic Final2.indd 14 11/27/12 1:35 PM
المحـتوىالخضروات
الحلويات
دليل المطاعم
دال مخانى...................................................... ٦٠
جونكتشى مع الطماطم والسبانخ ٦٢ ...................................................... والبانسيتا
خضار راتاتوى ................................................. ٦٤
كيونيو- ما – مانج........................................ ٦٦
فراولة فيريني ............................................... ٦٨
٧٠........................................................ تيراميسو
٧٤ ............................................................... الطاجن للمشويات ٧٥ .......................................................................................... آسيا ٧٦ ........................................................................................ خالب ٧٧ ........................................................................ مطعم مرجان ممتاز محل .............................................................................. ٧٨٧٩ ...................................................................................... أوماليز مطعم شانغ ثاي ..................................................................... ٨٠الغابة ........................................................................................ ٨١٨٢ ............................................................................... توسكاني وودالندس ................................................................................٨٣
Cuisines 2012 Arabic Final2.indd 11 11/27/12 1:35 PM
ا�طعمة البحرية
الدواجن
اللحم
٣٢ ......... سالمون أطلسي & مانجو سيفيش
أطعمة بحرية بالليمون والمستردة........... ٣٤
اسماك السنابر ا[حمر المقلية .................... ٣٦
تونة هاندرول الحارة ..................................... ٣٨
٤٠ .......................................................... بال ما ناو
٤٢ ........................... شيش كابوبس الكاريبي
٤٤ ......................................... دجاج ستروجانوف
٤٦ ....... دجاج محشي بالجبن الفيتا وا[عشاب
٤٨ ........ البط المحمر مع صلصة التوت البري
كفتة لحم بالتي ........................................... ٥٠
٥٢ ......................................... لحم رندنج ماليزي
٥٤ ............................................ كاينج باننج نيوا
٥٦ ................... كوجانيه الضأن واللحم البقري
٥٨ ....... لحم الضأن المقلي المتبل بالفلفل
Cuisines 2012 Arabic Final2.indd 9 11/27/12 1:36 PM
المحتوياتالمقبالت
الشوربات والسلطات
ا�رز والشعيرية
١٤ .................................................. فطائر الدجاج
١٦ .................... مشروم بحشوة سرطان البحر
١٨.................................. محشي بانير باكوراس
٢٠ .... دجاج مع حزم الخس و صلصة السمسم
٢٢ ................................................... توم بو تيك
٢٤ ................. حساء البطاطا الحلوة مع الجذر
المعكرونة التايلندي بصلصة جوز الهند والفول السوداني....................... ٢٦
ا[رز مع الشعيرية –عيد ا[ضحى.................. ٢٨
٣٠ ...................... ...................... ٣٠أرز وشعيرية فاد جونج تايالندي أرز وشعيرية فاد جونج تايالندي
Cuisines 2012 Arabic Final2.indd 8 11/27/12 1:36 PM
مــتــعــة الــطــعــام áHôŒ ¬fG ..äÉÑLƒdG øe ójó©∏d äÉØ°Uh ≈∏Y …ƒàëj ÜÉàc Oô› ¢ù«d π«dódG Gòg
ÉæHQÉŒh ÉæFGQBGh ÉæJÉYÉÑ£fG π≤f ÚdhÉfi É¡H Éæªb äÉ©LGôe É¡dÓN øe Ωó≤f á«≤«≤M
.§≤°ùe ‘ IôaƒàŸG ºYÉ£ŸGh äÓcC’G ´GƒfCG ∞∏àfl ∫ƒM
øe á«¡°T äÓcCG OGóYE’ IôμàÑŸG ¥ô£dG øe ójó©dG ÜÉàμdG Gòg ÉjÉæK ÚH ¿hóéà°S
¢Vô©à°ùjh ,§≤°ùe ‘ øjOƒLƒŸG IÉ¡£dG π°†aCG É¡eó≤j »àdG ,⁄É©dG AÉëfCG ∞∏àfl
øe ¢Vô¨dG ¿CÉH Éæd í°†JG ɪc .Éæ°ùØfCÉH øëf ÉgÉæ°ûjÉY »àdG áHôéàdG èFÉàf
¥hòJh øa »¡£dG øμdh Ió©ª∏d ´ÉÑ°TEG Oô› ¢ù«d ΩÉ©£dG ±ƒæ°U ∞∏àfl »¡W
.¢SÉ°ùMEGh
.âÑgP ɪæjCG ∂d ¢ü∏fl ≥jó°Uh ïÑ£ª∏d ΩÉ¡dEG Qó°üe ¿ƒμj ¿C’ π«dódG Gòg í∏°üj
ÉÑjód âfƒμJ ÜÉàμdÉH IOƒLƒŸG äÉ©LGôŸG πª©H ¬«a Ωƒ≤f Éæc …òdG âbƒdG »Øa
§≤a ɪFÉb øμj ⁄ ´ÉÑ£f’G Gòg ÜÉàμdG ‘ IOƒLƒŸG äÉÑLƒdG ¢†©H øY äÉYÉÑ£fG
øe ÒãμdG ∑Éæg âfÉc ɉEGh Ò°†ëàdG hCG OGóYE’G á≤jôWh äÉfƒμŸG »∏eÉY ≈∏Y
Gòg ‘ Éæ°Vô©à°SG .á«¡°ûdGh Ú©dG IQÉKE’ É¡eGóîà°SG ºàj »àdG Üò÷G πeGƒY
∂dòc Éæªbh á«dÉãe É¡∏©Œh ΩÉ©£dG ∫hÉæJ áHôŒ πªμJ »àdG ô°UÉæ©dG áaÉc ÜÉàμdG
‘ QGôb …CG PÉîJG πÑb ∑ôeCG øe áæ«H ≈∏Y ʃμJ ≈àM ÖfGƒ÷G áaÉc ∞«æ°üàH
.ΩÉ©£dG QÉ«àNG
‘ Ée Å°ûH ºà¡J ’{ Qóæ°ùμdG ÊÉØ«à°S ΩÉ©£dG ‘ ¢ü°üîàŸG ÖJÉμdG ∫Éb ó≤d
»ª∏©àJ ød ÜÉàμdG Gòg .zÖ– øŸ √QÉàîJ …òdG ΩÉ©£dÉH ∂eɪàgG øe ÌcCG IÉ«◊G
ô°SCÉj ¿CG ΩÉ©£∏d øμÁ ∞«c ∂d ìô°û«°S ¬æμdh »¡£dG øY ÚæKG hCG ÉÄ«°T §≤a ¬æe
. ∫ƒ≤©dGh ܃∏≤dG
تـعـرف عـلـى ألــذ الــنـــكـــهـــات
á`eó`≤`e
حامت الطائي، عبد اهللا الطائي، راتيش راما تشاندران، تيري ماثوكوتي، شاينينب كوياكيل، مانو مارتن،ديبالي كومار، سنجذها رالي ، خولينا سيلوين،
اشار فيبا مينيسيز، التيشا كاور، ساشا
قائمة الشرف
طبع في مطبعة األلوان احلديثة
hCG ™ÑW hCG ï°ùf IOÉYEÉH íª°ù oj ’ . áXƒØfi ¥ƒ≤◊G áaÉc
AGƒ°S ∫Éμ°TC’G øe πμ°T …CÉH ÜÉàμdG Gòg øe AõL …CG π≤f
øjöTÉædG øe áëjöU á«HÉàc á≤aGƒe ¿hO É«FõL hCG É«∏c
Gòg OGóYCG ‘ á«aÉμdG ᣫ◊G ÉfòîJG ÉæfCG ºZôdG ≈∏Y .
ábO ∫ƒM á«dhDƒ°ùe …CG ¿ƒ∏ªëàj ’ øjöTÉædG ¿EÉa ÜÉàμdG
. É¡æe CÉ°ûæJ ÖbGƒY …CGh Éæg IOQGƒdG äÉeƒ∏©ŸG
Cuisines 2012 Arabic Final2.indd 7 11/27/12 1:36 PM
+968 24558063 :¢ùcÉa +968 24558062 :∞JÉg (1 iƒà°ùŸG) Îæ°S »à«°S §≤°ùe - Ö«°ùdG 968 23289261:¢ùcÉa , +968 94122251 :∞JÉg ∫ƒe âæjƒHÎæ°S - ádÓ°U +698 26844610 :¢ùcÉa +968 97666631 :∞JÉg ∫ƒe âæjƒHÎæ°S - QÉë°U
IóëàŸG á«Hô©dG äGQÉeE’G ô£b ájOƒ©°ùdG á«Hô©dG áμ∏ªŸG ¿ÉªY áæ£∏°S øjôëÑdG
¿ÉªY áæ£∏°S - Ω Ω ¢T äÉ«fhÎμdÓd ¢ùcÉeEG
‘ Ò°üf π£H ƒμ«H ∂îÑ£e
Cuisines 2012 Arabic Final2.indd 6 11/27/12 1:36 PM
أعكس بصمات حياتك على المطبخ
طــبــخ ونــظــافــة بــدون بــذل الـجـهـد مـن أجـل صـحـة عـائـلـتـك والـحـيــاة الــذكــيــة
Cuisines 2012 Arabic Final2.indd 2 11/27/12 1:36 PM
www.nationalgasco.net
٣٠ عامًا من سجل حافل بتدفئةمنازلكم وقلوبكم من أجلمستقبل أكثر إخضرارًا
٣٠ عامًا من سجل حافل بتدفئةمنازلكم وقلوبكم من أجلمستقبل أكثر إخضرارًا