Middle Eastern Cuisine
The Higher Hotel Institute, Cyprus is proud to announce the re-opening of its Student Training Restaurant as from the 07/02/2017. The Restaurant will be open to the public for lunch from 13:30 until 15:00 on Tuesdays, Wednesdays and Thursdays, and charges are set at cost price. Places are limited and you are advised to reserve a table in advance.
The Restaurant is operated by students under the supervision of their Instructors. It will continue to offer a superb variety of culinary delights for you to experience. During the Spring Semester, the restaurant will feature Cypriot Cuisine and other cuisines that have influenced it through the centuries.
For reservations TEL.: 22404847 and 22404800 FAX: 22314672
COLD APPETIZERS AND SALADS
“Muhammara”: Red Pepper and Walnut Dip, “Baba Ghanoush”: Aubergine Dip, “Ful Mudammas”: Broad Bean Salad, “Salatat Shamandar”: Beetroot Salad, “Salatat Khyar wa Zabeed”: Cucumber and Raisin Salad, “Fattoush”: Salad with Arabic Pita Bread, “Tabbouleh”: Parsley and Bulgur Wheat Salad, “Salatat Βatata”: Syrian Potato Salad, “Arnabeet Mekli ma Tarator”: Salad with Cauliflower and Tahini Paste, “Hummus”: Chickpea Dip
MAIN HOT DISHES
“Shish Taouk”: Barbequed Chicken, “Hamuth Helou”: Lamb Stew with Dates, Samke Harra” Oven Baked Fish with Chili Sauce, “Kafta lahme”: Beef Kebab, “Ruz bil-loz”: Rice Pilaf with Almond Flakes, “Batata Harra”: Spiced Potatoes, “Bamya bil-Banadurah”: Okra in Tomato Sauce, “Falafel”: Chickpea Fritters, “Fatayer Jebneh”: Cheese Pies
BREAD
“Mana’eesh bi Za’atar”: Flatbread with Za’atar
DESSERTS
“Mouhalabieh”: Lebanese Milk Pudding, “Asabi Gullash”: Egyptian Phyllo Pastries
Price: 8 euros
MIDDLE EASTERN CUISINE Glossary
- The Middle East is often referred to as the “Cradle of Civilization,” and this part of the world is home to many of humanity’s earliest accomplishments. The influential Abrahamic religions (Judaism, Christianity and Islam) originated in this area. This affected the cultural as well as the eating habits of the people living in this area. It is the cuisine of numerous countries and peoples, but this diversity has a degree of homogeneity.
- It was the Middle Eastern cuisine that introduced and established the culture of skewered and grilled foods, stuffed vegetables and the extensive use of dried fruit and nuts in stews and casseroles. Another significant gastronomic input was the meze philosophy that is still a common menu style in many Arabic restaurants. The word meze مزه is of Persian origin.
- “Muhammara”: Red Pepper and Walnut Dip – In Arabic ‘muhammara محمرة ’means ‘reddened’. It is a hot pepper dip originally from Aleppo, Syria, made from fresh or dried peppers, usually Aleppo peppers, ground walnuts, breadcrumbs, olive oil, garlic and salt.
- “Baba Ghanoush”: Aubergine Dip – In Arabic ‘Baba Ghanoush بابا غنوج’ means ‘flirtatious papa’ perhaps with reference to a member of the royal harem. It is a traditional for the aubergine to be grilled or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. The second most important ingredient is the tahini paste. In Israel mayonnaise is used. Mutabbal (متبل meaning. ‘spiced‘) is a hotter version.
- “Ful Mudammas”: (فول مدمس) ‘Ful’ means ‘broad beans’ in Arabic. It is believed that this dish originated in Pharaonic Egypt. The word ‘mudammas’ was originally Coptic and meant “buried,” and its use here might mean that the beans are buried in the pot. Ful Mudammas is very common in the Arabic World and is eaten at breakfast with pita bread or as an appetizer.
- “Fattoush”: Salad with Arabic Pita Bread – Fattoush فتوش is derived from the Arabic word fatt “crush” and the suffix of Turkish origin -ūsh. Coining words this way was common in Levantine Arabic. It is a fresh seasonal salad. Vegetables are cut in relatively large pieces and the two characteristic ingredients are sumac and fried or toasted crushed Arabic pita bread.
- “Tabbouleh”: Parsley and Bulgur Wheat Salad – Tabbouleh تبولة comes from the Arabic wordtabil (“to spice”), and is based on finely chopped parsley, this salad includes bulgur wheat, tomato, mint, onion, lemon juice and olive oil.
- “Hummus”: Chickpea dip. The word hummus حمص means ‘chickpeas’ in Arabic. Hummus is a famous dip made from mashed chickpeas. Food historians believe that this dish was first prepared by Saladin, the Sultan of Egypt and Syria, in the 12th It includes chickpea purée, tahini paste, lemon, olive oil and garlic.
- “Samke Harra”: سمكة حرة Oven Baked Fish with Chili Sauce – This recipe from Lebanon underlines that the fish must be lightly marinated with lemon and chili. The sauce (based on tahini) is prepared and added at the final stages.
- “Kafte lahme”: كفتة اللحم Beef Kebab – This is a mixture of mincemeat and spices, popular in countries from Greece to the Far East. The Arabic version is made from lamb of beef and it is mostly grilled or broiled.
- “Batata Harra”: بطاطا حره Spiced Potatoes – Ingredients include red peppers, garlic, chili, coriander and olive oil. It is believed to be a Lebanese recipe.
- “Falafel” فلافل are deep fried fritters made from chickpeas or broad beans or both. The word falafel may descend from the Arabic word falafel, a plural of the word filfil, meaning “pepper.” It is a traditional Middle Eastern food and nowadays it has become very popular across Europe as a street food, wrapped in pita bread with hummus or tahini and tabbouleh salad.
- “Fatayer Jebneh”: فطاير جبن Cheese Pies – Triangular or boat-shaped cheese pies baked in a traditional wood oven.
- “Mouhalabieh”: مهلبية Lebanese Milk Pudding – This summer dessert is popular in many Arabic and Mediterranean countries. In some cases milk is substituted with water.
“Mana’eesh bi Za’atar”: مناقيش زعتر Flatbread with Za’atar – Arabic pizza topped with the herbal mixture known as Za’atar (ground dried thyme, oregano, marjoram or toasted sesame seeds, salt and sumac) .
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