Cuisines: Discover great flavours

Cuisines 2012 Eng Final.indd 1 11/26/12 3:33 PM

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.


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


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


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>>


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


CRAB STUFFED MUSHROOMSPreparation time: 15mCooking time: 25mServes: Four persons

APPETISERS16


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.


STUFFED PANEER PAKORASPreparation time: 15mCooking time 7 to 10mServes Two persons

APPETISERS18


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.


CHICKEN LETTUCE BUNDLESPreparation time: 20mServes: Six persons

SOUPS & SALADS20


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


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


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


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


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


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


PHAD THAI GOONGPreparation time: 10mCooking time: 30mServes: Four persons

RICE & NOODLES30


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


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


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.


SEAFOOD34


PAN FRIED RED SNAPPERPreparation time: 10mCooking time: 30mServes: Three persons

SEAFOOD36


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


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


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


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.


SEAFOOD40


CARIBBEAN SHISH KABOBSPreparation time: 3hCooking time:35mServes: Five persons

POULTRY42


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.


CHICKEN STROGANOFFPreparation time: 15mCooking time: 30mServes: Four persons

POULTRY44


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.


FETA AND HERB STUFFED CHICKENPreparation time: 30mCooking time: 30mServes: Four persons

POULTRY46


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.


PAN FRIED DUCK WITH RASPBERRY SAUCEPreparation time: 20mCooking time: 30mServes: Four persons

POULTRY48


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.


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


MEAT50


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


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


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


MEAT54


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


MUTTON PEPPER FRYPreparation time: 15mCooking time: 40mServes: Five persons

MEAT58


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


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


VEGETABLES60


GNOCCHI WITH TOMATOES, SPINACH AND PANCETTAPreparation time: 10mCooking time: 10mServes: Four persons

VEGETABLES62


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.


RATATOUILLEPreparation time: 10mCooking time: 30mServes: Four persons

VEGETABLES64


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


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.


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


DESSERTS66


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.


DESSERTS68


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


RESTAURANT

REVIEW


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

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RESTAURANT REVIEW74


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

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RESTAURANT REVIEW 75


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

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RESTAURANT REVIEW76


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

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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 ....................

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RESTAURANT REVIEW78


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

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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

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RESTAURANT REVIEW80


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

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GS



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 ....................

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RATIN

GS

RESTAURANT REVIEW82


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 ....................

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…’B’h ¬J’ƒμ«°T %40 valrhonajivara áëjöT

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øª°†J ó≤a ÊÉãdG äÉjƒ∏◊G ≥ÑW ÉeCG .óM ≈°übCG ¤EG

™e ádhGôØdG ¬«HQƒ°Sh ÜQÉHhQ ÊƒHQÉμ°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

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QÉ«àNG ¬∏©éj Ée ƒgh …ó«∏≤àdGh öUÉ©ŸG ‹É£jE’G

.ΩÉ©£dG ∫hÉæàd Òãμ∏d ‹Éãe


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الغابة ΩGôZ ‘ ™≤J ∂fCG å«M ≈ª°ùe ≈∏Y º°SG áHÉ¨dG º©£e

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áªFÉ≤dG AGƒ°S ‹Éãe Å°T πc ¿CG Éæ¶M’ Éæ°ù∏Lh

.ÉæH á£«ëŸG á«YÉæ°üdG áHÉ¨dG ≈àMh

IÉMƒà°ùe áeóîà°ùŸG ¥ÉÑWC’G ¿CG É°†jCG ÉægÉÑàfG âØd

»gh ÜÉ¨dG ≥jôM áëæLCG ∑Éæ¡a É°†jCG áHÉ¨dG øe

øe í°†àj Éªc .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 …Èª÷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 …ÈªL

á°UÉÿG äÉ¡μædG §∏Nh OGóYE’G á≤jôW øμdh πHGƒàdGh

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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

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äÉ«ªμ∏d áÑ°ùædÉH .OƒdGh ∞£∏dG ≈¡àæe ‘ º©£ŸG

πHÉ≤e áª«b ∑Éæg âfÉc ó≤a Ωó≤ŸG ΩÉ©£dG IOƒLh

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í°üæf Éæf EÉa QÉ°üàNÉH .∫ÉØWCÓd á°UÉN áªFÉb ÖfÉL

.záHÉ¨dG{ º©£e ‘ ΩÉ©£dG ∫hÉæJ áHôéàH ™«ª÷G


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٨١ دليل المطاعم


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

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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

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è∏ãŸG …É°ûdG ÜhöûÃ 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

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QÉ◊G º©£dGh ¢†eÉM º©W hPh ºØdG ‘ ÉÑFGP ∂ª°ùdG

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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

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.É°†jCG á«fGõ«ŸG Qób ≈∏Yh áÑ°SÉæe QÉ©°SC’G âfÉch ¬«dEG

.áHôéàdÉH ôjóL …ófÓjÉàdG ΩÉ©£dG ¿EÉa ’ ΩCG ¬àÑÑMCG AGƒ°S


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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 áª«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 Éªc âfÉμa ÉgÉæHôL »àdG ¢ùWÉ£ÑdGh ∑Éª°SC’G ÉeCG

É¡fCG …CG á«fÉ£jÈdG ¢ùWÉ£ÑdGh ∑Éª°SC’G øY ±hô©e

Éæ«dEG AÉL √ÉæHôL Ée πc .»∏ªYh ‹Éãe QÉ«Nh áæeBG

Úahô©e ÚjóædôjC’G ¿CGh Éª«°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 áª«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


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٧٩ دليل المطاعم


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 âæª°†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«dÉªL áª«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 áª©WC’G ÜÉÑc ¢UÉN πμ°ûHh Ú©∏d áëjôe

.…Èª÷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 áª©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

äÉª∏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 É‡

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


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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 ΩÉªM ≈∏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 ÈªàÑ°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 ΩÉªM 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 Éªc 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 ΩÉªM øe Öjôb QÉH ∑Éæg .OƒdGh

√òg ‘ Å°T π°†aCG ¿Éc Éæd áÑ°ùædÉH .É°†jCG ÜGöûdG

ΩÉªM QGƒL ¤EG ΩÉ©£dG ∫hÉæàa πμc ¿ÉμŸG ƒg áHôéàdG

πª©j º©£ŸG ≥jôa Éªæ«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


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٧٧ دليل المطاعم


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

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.¿ÉμŸÉH ÜÉéYE’Gh QÉ¡Ñf’Gh IOÉ©°ùdÉH

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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 á£«°ùÑdG á«dÉ£jE’G á£∏°ùdG äÉfƒμe õ«ªàJ

πÿGh ¿ƒàjõdG âjõH ≥Ñ◊Gh ºWÉª£dGh ÓjQGRƒŸG

—ÉØc ‹Éãe ¬∏©éj Ée ƒgh áLRÉ£dG ¬JÉfƒμÃ »μª°ù∏ÑdG

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≥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

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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 Éª«°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

AÉNÎ°S’G ≈∏Y óYÉ°ùj …òdG √ƒéH º©£ŸG õ«ªàj . k’ƒÑ≤e

øμj ⁄ ô©°ùdG ¿EÉa ∫ÉM ájCG ≈∏Y .ΩÉªéà°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


فني

صالت

دليل المطاعم٧٦


آسيا ∑ôcòj ƒL ‘ á°ü÷G ôH ™éàæe ‘ º©£ŸG Gòg ™≤j

¬£FGƒëH ïÑ£ŸG Ωó≤j ∂dòc . ájƒ«°SC’G AGƒLC’ÉH

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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 Éªc 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 Éªc »¡°T Éª¡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 É‡ 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

Éª«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


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 ÊÉª©dG

∂dòc . ¿Éμª∏d ôë°Sh ∫ÉªL 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 AÉNÎ°S’Gh Ahó¡dG ≈∏Y

. á∏«°UC’G á«fÉª©dG áaÉ≤ãdG ó«dÉ≤àd

¥ÉÑWC’Gh áª©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 ºWÉª£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 IóàªŸGh äÉ£∏°ù∏d áYƒæàŸG áªFÉ≤dG

øLÉ£dG º©£e , QÉ°üàNÉH . QÉ¶àf’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


دلــــيــــل الــــمــــطــــاعــــم


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 á«ªc

ÊGhCG áà°S hBG Î«d ™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 á«ªc »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


فراولة فيريني

المكونات Ö«∏◊G øe Î«d

´ƒ≤æŸG RQC’G øe ΩGôL 40

ƒ°TÉμdG äGô°ùμe øe ΩGôL 15

ôμ°ùdG øe Üƒc ™HQ

π«¡dG ¥ƒë°ùe øe á≤©∏e ™HQ

≥à°ùØdG äGô°ùμe øe Üƒc ™HQ

á°Shô¡e ádhGôa Üƒc ™HQ

طريقة التحضير .¿ƒé©e πμ°T ‘ íÑ°üj ≈àM ƒ°TÉμdGh ´ƒ≤æŸG RQC’G »æëWG

.¿ƒé©ª∏d ôμ°ùdG »Ø«°VCG

.Éμ«ª°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


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°ùÃ 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 ÜƒÑM »eóîà°SG Újõà∏d

وقت ا)عداد :ساعتين

٤٠ دقيقةوقت الطبخ :

تكفي شخصين

الشيف التنفيذي برايوان سريبالي , شانج تاي

الحلويات٦٦


المكونات É°Sƒc ΩGôL 100

¿É‚PÉH ΩGôL 100

ô°†NG πØ∏a ΩGôL 100

ôªMG πØ∏a ΩGôL 100

ºWÉªW 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

ºWÉª£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


المكونات≈°ûàcƒæ÷G ÉWÉ£H øe IƒÑY

IÒ¨°üdG ïfÉÑ°ùdG ¥GQhCG øe ΩGôL113

IQƒ°ûÑŸG Éà«°ùfÉÑdG øe ΩGôL 55

ΩƒãdG ™e ºWÉª£dG äÉÑ©μe øe áÑ∏Y

í∏e á≤©∏e ™HQ

(IQƒ°ûÑe) ¿Gõ«eQÉÑdG áÑéæe Üƒc ™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

á£°Sƒàe 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 ºWÉª£dG »Ø«°VCG

. QÉædG ≈∏Y øe º¡«©aQGh í∏ŸGh πÿG áaÉ°VEG ™e »Ñ∏b

ºWÉª£dG §«∏ÿ ïfÉÑ°ùdGh ≈°ûàcƒæ÷G »Ø«°VCG

.¬«eóbh Í÷G ¬bƒa »°TQ

جونكتشى مع الطماطم والسبانخ والبانسيتا


١٠ دقائقوقت ا)عداد :١٠ دقائق وقت الطبخ :


الخضروات ٦٢


دال مخانى

المكونات( áÑ◊G πeÉc ∫GO OGQhG) áÑ◊G πeÉc ôª°SG ¢SóY ΩGôL 150

( ÉªLGQ) 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 ºWÉªW ¿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 ÉªLGQ 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

. ÉªYÉf 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

ºWÉª£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 :



الخضروات ٦٠


لحم الضأن المقلي المتبل بالفلفل

المكونات º¶©dG øe »∏îŸG ¿CÉ°†dG º◊ øe ºéc G

π°üÑdG øe ΩGôL 250

ºWÉªW 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


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 ºWÉª£dG »∏≤H »eƒb âbƒdG ¢ùØf ≈ah

.¬jQƒ«H íÑ°üJ ≈àM É©e π°üÑdGh ºWÉª£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 ºWÉª£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


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 ºWÉªW ΩGôL 20

Ö«∏M πe 80

êRÉ£dG ¿ƒ«∏¡dG øe ΩGôL 100


طريقة التحضير.¬«fÉLƒμdG πHGƒJh í∏ŸG ™e ¿CÉ°†dGh ô≤ÑdG º◊ íFGô°T »©≤fG

.ºWÉª£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


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



اللحم٥٤


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 ÜƒÑM 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


¿ƒª«d ¥Qh

طريقة التحضير ¿ÉéædƒÿGh π«Ñ‚õdGh π°üÑdG »£∏NG „ófôdG á°ü∏°U πª©d

. ºYÉf ¿ƒé©e Êƒμàd ±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


لحم رندنج ماليزي ١ ساعة وقت ا)عداد :

تكفي خمسة أشخاص

اللحم٥٢


كفتة لحم بالتي

المكونات(Éª«N) ΩhôØe º◊ ΩGôL 250

Oƒ°SC’G π«¡dG QhòH øe á≤©∏e ∞°üf

ó°ûfÓH ºWÉªW ¿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


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 ºWÉª£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


اللحم٥٠


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. ∂°SÉªàdG 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



البط المحمر مع صلصة التوت البري ٢٠ دقيقةوقت ا)عداد :

٣٠ دقيقة وقت الطبخ :تكفي ستة أشخاص

الدواجن٤٨


المكونات ™£≤ŸG ¿ÉëjôdG øe Üƒc 4/1

™£≤ŸG ‹É£j’G ¢ùfhó≤ÑdG øe Üƒc 4/1

á°Shô¡e Éà«a ÍL ΩGôL 110

¢üªëŸG ôHƒæ°üdG øe Üƒc 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≤Ã ±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




الدواجن٤٦


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




الدواجن٤٤


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 Üƒc 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 á£°Sƒàe IQGôM ¥ƒa ∞æ°üdG …ƒ°TG

. Gó«L êÉLódG è°†æj

. ºWÉª£dG á°ü∏°U ™e ÉæNÉ°S ¬«eób

شيش كابوبس الكاريبي


وقت ا)عداد :٣ ساعات

٣٥ دقيقةوقت الطبخ :

تكفي خمسة أشخاص

الدواجن ٤٢


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


ا[طعمة البحرية٤٠


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


الشيف التنفيذي مارك سبروس , آسيا منتجع بر الجصة


تونة هاندرول الحارة ٢٠ دقيقةوقت ا)عداد :

تكفي عشرة أشخاص

ا[طعمة البحرية٣٨


سمك السنابر ا[حمر المقلي

المكوناتΩGôL 70 ôªMC’G ôHÉæ°ùdG ∂ª°S ¬«∏«a øe ¿Éà©£b



õjƒfhôH §°SƒàŸG ¢†«HC’G ôëÑdG äGhô°†N


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 ºWÉª£dG øe ΩGôL 20

êRÉ£dG ÎYõdG OGƒYCG øe ¿GOƒY

· 2 ∂ª°S ¢ùWÉ£H áëjô°T 12


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 ºWÉª£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 ∑Éª°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 ∑Éª°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 ∑Éª°SC’G

. ¿ÉëjôdGh

١٠ دقائقوقت ا)عداد :٣٠ دقيقة وقت الطبخ :

تكفي ثالثة أشخاص

الشيف التنفيذي كرستان باجيوت , راديسون بلو

ا[طعمة البحرية٣٦


أطعمة بحرية بالليمون والمستردة

المكونات(…ô¡f ∂ª°S hCG QƒeÉg ) ¬«∏«ØdG ∂ª°ùdG øe ΩGôL 200

لخلطة المارينيه

IOÎ°ùe ¿ƒé©e ΩGôL 10

ΩhôØe ΩƒK ΩGôL 5

¿ƒª«d Ò°üY


∫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 IOÎ°ùe ¿ƒé©e ΩGôL 50

ÖFGQ Íd ΩGôL 50

π°üH ΩGôL 10

ºWÉªW 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 ºWÉª£dG »Ø«°VCG

≥FÉbO 10 IóŸ »¡WGh ÖFGôdG Í∏dGh IOÎ°ùŸG ¿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 :



ا[طعمة البحرية٣٤


سالمون أطلسي & مانجو سيفيش

المكونات á°UƒH ∞°üf ™£b ¤EG ™£≤e êRÉ£dG ¿ƒŸÉ°ùdG øe ƒ∏«c G

∑Gƒ°TC’Gh ΩÉ¶©dG øe »∏flh

¿ƒª«∏dG Ò°üY øe Üƒc ∞°üf

á°UƒH ∞°üf ™£b ¤EG á©£≤e áLRÉ£dG ƒ‚ÉŸG øe ΩGôL 500

ÉªYÉf IQƒ°ûÑe AGôªM á∏°üH ∞°üf

ÉªYÉf 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 áª©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


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


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


١٠ دقائقوقت ا)عداد :٣٠ دقيقة وقت الطبخ:



ا[رز والشعيرية٣٠


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 á£°Sƒàe 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 ÜƒÑM ô°ùc »ÑæéàJ ≈àM áØîH ¬«Ñ∏bh QÉædG ≈∏Y øe AÉfE’G

. ¿ƒª«∏dG π∏flh ( QÉ°†ÿÉH …OÉHR) ÉàjGQ ™e ÉæNÉ°S ¬«eób


مساهمة من : رئيس الطهاة Thomas Itty Iype, الغابة


وليمة ا[رز مع الشعيرية –عيد ا[ضحى

المكونات ¿CÉ°†dG º◊ äÉÑ©μe

…OÉHR Üƒc ∞°üf

π«Ñ‚õdG ¿ƒé©e øe á≤©∏e

ΩƒãdG ¿ƒé©e á≤©∏e

ÚØ°üf áª°ù≤e AGô°†N á£°T ¿ÉàÑM

’É°SÉe ΩGQÉL á≤©∏e

ºcôc ¥ƒë°ùe á≤©∏e ∞°üf

QÉM ôªMG πØ∏a á≤©∏e

IôHõc á≤©∏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 Üƒc 2

Ö«∏◊G øe Üƒc ∞°üf

١ ساعة وقت ا)عداد :٢ ساعة وقت الطبخ :


ا[رز والشعيرية٢٨


المعكرونة التايلندي بصلصة جوز الهند والفول السوداني

المكونات áfhôμ©ŸG RQCG øe Üƒc

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 Üƒc

ÊGOƒ°ùdG ∫ƒØdG √óHR Üƒc 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 Üƒc ∞°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 á£°Sƒàe 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


حساء البطاطا الحلوة مع الجذر

المكونات IÒÑc ™£≤e äGôc áÑM

√óHR ∞°üfh á≤©∏e

ΩhôØŸG ƒ∏◊G π°üÑdG øe Üƒc

Qƒ°ûÑŸG Qò÷G øe Üƒc 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


¿ƒª«d Ò°üY á≤©∏e

¥hòdG Ö°ùM ¿ƒë£e Oƒ°SG πØ∏a

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الشوربات والسلطات٢٤


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٢٠ دقيقةوقت ا)عداد :تكفي أربع أشخاص


الشوربات والسلطات٢٢


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الشوربات والسلطات٢٠


محشى بانير باكوراس

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تكفي شخصين


المقبالت١٨


مشروم بحشوة سرطان البحر

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١٥ دقيقةوقت ا)عداد :٢٥ دقيقة وقت الطبخ :


المقبالت١٦


فطائر الدجاج


المكونات

٢٠ دقيقةوقت ا)عداد :٣٠ دقيقة وقت الطبخ:

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المقبالت١٤


الوصفات


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


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


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


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تـعـرف عـلـى ألــذ الــنـــكـــهـــات

á`eó`≤`e

[email protected]

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

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Cuisines: Discover great flavours

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