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22 - 24 April 2017 Cairo International Convention & Exhibition Center

Cairo - Egypt

foodafrica-expo.com

Saturday 22 April 2017

TIME RECIPE

Session 1 (01:00 pm - 02:00 pm)Moustafa ElrefaeyExecutive Chef & Co-founder

1) Encrusted Beef Fillet..................................................042) Poached Apples.......................................................06

Session 2 (04:00 pm - 05:00 pm)Wessam MasaudExecutive Chef, Arabesque Development Kitchen

1) Braised Beef Shoulder...............................................082) Raisins Basbosa Balls................................................10

Sunday 23 April 2017

Session 1 (01:00 pm - 02:00 pm)Mohamed ElsaadawyExecutive Sous Chef @ Steigenberger Eltahrir

1) Alexandrian Green Wheat & Shrimps Tagine (Freekeh)..12 2) Gluten Free Rice Halawa.........................................14

Session 2 (02:30 pm - 03:30 pm)Abdel Rahman MaherHead chef, Fika cafe & restaurant

1) Tilapia Fillet with Lemon Capers..............................162) Tilapia Shakshouka...................................................18

Monday 24 April 2017

Session 1 (12:00 pm - 01:00 pm)Sherif A��TV Chef @ Al Nahar TV Channel

1) Labba.........................................................................242) Sweet Linguine with Cinnamon & Pumpkin Sauce........26

Session 2 (02:00 pm - 03:00 pm)Habiba KhattabDevelopment Chef @ Arabesque Development KitchenYomna Khedr Head Chef @ Nafas Agro-Culinary School

1) Arabian Pro�terole.....................................................28

2) Barameli Cheesecake...............................................30

Session 3 (04:00 pm - 05:00 pm)Yasser Ramadan Sous Chef and Cairo's area Manager @ ZÖÖba

1) Date and Pine nuts Ravioli.......................................20 2) Thai Beef Salad..........................................................22

Dried Dates and Cumin encrustedBeef �let with Wheat Berries mixedwith Sundried Tomatoes & Mushroomwith Roasted Garlic, Tomato SauceRecipe Moustafa El Refaey, CEC

Ingredients

Method

RECIPESBOOK

FOR BEEF FILLET:2 kg Beef fillet (tenderloin)100 g Dried dates30 g Cumin, ground 15 g Salt8 g Garlic powder 8 g Onion powder2 g Black pepper, coarsely ground5 g Dried Basil 5 g Brown sugar5 g Paprika 80 ml Olive oil

FOR WHEAT BERRIES, MUSHROOM AND SUNDRIED TOMATOES:500 g Wheat berries (farro)3 L Chicken stock 50 ml Olive oil100 g Onion, chopped250 g Mushroom, sliced2 g Black pepper, coarsely grounded5 g Salt 5 g Rosemary, chopped25 g Garlic, sliced150 g Sundried tomatoes, thinly sliced15 g Parsley, chopped30 g Basil, chopped150 g Roomy cheese

FOR SAUCE:15 pcs Garlic cloves150 ml Olive oil250 g Tomatoes, peeled, seeded & chopped15 g Salt100 g Onions, chopped2 g Black pepper, coarsely ground30 g Basil, chopped20 g Thyme leaves300 ml Chicken stock80 g Tomato paste

Grind the dates in a spice grinder, then mix all the ingredients to form a paste. Cut the tenderloin into equal sections, rub it really well with the paste and wrap tight in plastic wrap. Place 2 hours in a fridge. Sear fillet in skillet on medium high heat to your desired doneness.

Place the wheat berries in a bowl and cover with enough hot water, 2.5 cm. Let soak and drain. Add fresh water and cook until al dente. Bring the stock to a simmer and season with salt to taste, then strain.Heat the oil over medium heat in a large, heavy nonstick skillet. Add the fresh mushrooms and cook while stirring until they begin to soften and sweat.Add the onion and cook while stirring until softened, about 3 minutes.Add the garlic, half the basil, rosemary and sundried tomatoes and continue to cook, stirring often, until the mushrooms are tender, about 5 minutes.Add the wheat and cook while stirring until the grains start to separate and begin to crackle, about 2 minutes. Add the stock ladle by ladle until the grains are fully cooked, remove from the heat. Add the Roomy cheese and rest of the herbs, then adjust the seasoning.

Mix garlic with oil and roast in a small roasting pan in the oven at 150°C for 15 minutes until it's soft. Remove the garlic and keep the oil.Heat the oil in sauce pan, add the onion and sweat for 3 minutes (make sure not to brown the onions). Chop the roasted garlic and add to the onions, then add the tomato paste, keep stirring. Add the tomato chunks and reduce heat to low medium. Add the herbs and spices and let it simmer for 5 minutes. Add the stock and cook for 4 more minutes. Can be served chunky or pureed.

Yield: 20 servingsExecutive Chef,Cofounder at ZÖÖba

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Executive Chef,Cofounder at ZÖÖba

Ingredients

1 1/2 cups Hibiscus3/4 cup Sugar1/3 cup Fresh orange juice2 (3x1) Strips orange peel (white pith removed)1 (3x1) Strip of lemon peel (white pith removed)1 pc Cinnamon stick1 pc Star anise, whole4 pcs Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored1 cup Greek-style yogurt1 1/2 tbsp Honey1 pc Vanilla bean, split lengthwise1 tsp Pistachio

Poached apple in HibiscusOrange Syrup over Vanilla YoghurtRecipe Moustafa El Refaey, CEC

MethodCombine Hibiscus, sugar, orange juice, orange peel, lemon peel, cinnamon stick, star anise, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced, 2530- minutes. Using a slotted spoon, transfer apples to a plate and set aside. Strain poaching liquid into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced to about 34/ cup, 1015- minutes (syrup will thicken as it cools).

Combine yogurt and honey in a small bowl. Scrape in seeds from vanilla bean; whisk until the yogurt sauce is smooth and well blended. Divide yogurt sauce among plates. Place warm apples on top. Drizzle with syrup and pistachio.

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Executive Chef,Arabesque Development Kitchen

Yield: 5 servings

Ingredients

2 tbsp Olive oil1 kg Boneless beef shoulder1 tsp Salt1/2 tsp Black pepper1 pc Onion, medium size, finely chopped1 pc Carrot, medium size, finely chopped2 pcs Celery ribs, finely chopped4 pcs Garlic cloves, thinly sliced4 pcs Sprigs fresh thyme2 pcs Sprigs fresh rosemary2 tbsp Tomato paste2 cups Demi Glace

TO MAKE THE RED PESTO SAUCE:3 cups Basil leaves1/4 cup Parmesan Cheese4 pcs Garlic cloves, peeled and chopped1 1/4 cup Pine nuts (or walnuts)1 cup Olive oil To taste Salt & peppers 2 cups Tomato sauce1 kg Shell pasta, cooked

Braised Beef Shoulder over ShellPasta in a Red Pesto Sauce Recipe Chef Wesam Masoud

MethodPlace oven rack in middle position and preheat oven to 170°C.Heat oil in pot over moderately high heat until hot but not smoking.Meanwhile, pat meat dry and sprinkle with salt and pepper.Brown meat in hot oil on all sides, about 10 minutes in total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using fork and tongs.Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook while stirring, 1 minute. Add demi glace and bring to a simmer, then return meat along with any juices accumulated on the plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 12/ to 3 hours.Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1 cm-thick slices and return to sauce.

In a food processor, blend together basil, nuts, garlic, and cheese. Add the oil slowly while still mixing. Stir in tomato sauce and season with salt and pepper.

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Executive Chef,Arabesque Development Kitchen

Ingredients

FOR BASBOSA BALLS:1250 g Basbosa flour3 g Vanilla powder100 g Raisins150 g Coconut flakes10 g Baking powder700 g White sugar200 g Yogurt250 g Butter, melted700 g MilkOil for frying

FOR ROSE SYRUP:1500 ml Water1500 g White sugar25 ml Rose water3 pcs per serving Rose petals

Raisins Basbosa Balls in Rose SyrupRecipe Chef Wesam Masaud

MethodMix the Basbosa flour with vanilla, raisins, coconut flakes, baking powder and sugar, then add the yoghurt and mix. Add the butter, and then slowly add the milk until you form a firm dough. Shape into balls and fry in 160°C oil to golden brown. Remove from oil and place on kitchen towel to drain excess oil.

Add sugar to water and rose water and simmer for 5 minutes. To serve, soak the basbosa in the hot syrup for at least 15 minutes then put the rose petals at the bottom of the cup and put the basbosa ball with a bit of syrup on top. Serve warm.

RECIPESBOOK

12

Executive Sous Chef at Steigenberger Eltahrir

Ingredients

500 g Shrimp, large size 500 ml Shrimp stock 500 g Green wheat 20 g Butter, unsalted 100 g Onion, chopped 10 g Garlic, minced10 g Dill, chopped40 g Lemon, sliced5 Turmeric To taste Salt & pepper

GARNISH:80 g Sour cream 30 g Parmesan, grated

Alexandrian Green Wheat withShrimps Tagine (Freekeh)

Recipe Mohamed El Saadawi

Yield: 4 servings

MethodSoak the green wheat (Freekeh) over night or for 1 hour in hot water.Lightly fry the shrimps in some butter in a medium-pot on medium heat, then add garlic and onion.Add the soaked green wheat and stir well, then add the stock, and season with turmeric, salt & pepper. Cook covered on low heat for 15 minutes or until cooked.

Add the chopped dill and mix well. Serve in deep plate (or soup plate) garnished with sour cream, parmesan cheese and lemon slice.

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Ingredients

230 g Rice powder690 g Water 230 g White Sugar 5 g Vanilla powder 30 g Rose water 30 g Blossom water 460 g Mozzarella cheese

GARNISH:Honey Pistachio Whipped cream Golden raisins

Gluten Free Rice Halawa

Recipe Mohamed El Saadawi

Yield: 4 servings

MethodIn a saucepan over medium-low heat combine the rice powder and water and stir slowly until thickens.Add the sugar, vanilla, rose water and blossom water and continue stirring. Slowly add the cheese and stir till melted.Pour into a small serving bowl and let cool for 2 hours. Garnish with pistachio, raisins, honey and whipped cream before service.

Executive Sous Chef at Steigenberger Eltahrir

RECIPESBOOK

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Ingredients

Tilapia FilletSeasoningWorcestershire SauceFlourButterLemon Baladi “Segments”CapersLemon JuiceParsley

MISE EN PLACE• Scale, gut, fillet the Tilapia, refrigerate on crushed ice.• Prepare the clarified butter, prepare the lemon juice and lemon segments.

Tilapia Fillet with Lemon Capers

Submitted by Chef Markus ItenCooked by Abdel Rahman Maher

MethodMarinate with salt and pepper, lemon juice, and Worcestershire sauce.Dip into the flour and fry in clarified butter over moderate heat until golden brown and cooked through.Arrange on suitable plate.Heat the remaining butter, add remaining lemon juice, lemon segments, capers and chopped parsley.Pour over the fish.

Head chef, Fika cafe & restaurant

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Head chef, Fika cafe & restaurant

Ingredients

Tilapia filletsCorianderSumac, groundCumin, groundDill, freshTurmericOlive OilOnionGarlicJalapeno peppers TomatoTomato pasteLemons baladi for lime juiceWaterSaltPepper

FOR COATINGFlour

GARNISHParsleyMint

Tilapia Shakshouka Style

Submitted by Chef Mariem MagdyCooked by Abdel Rahman Maher

MethodIn a small bowl, combine the coriander, sumac, cumin, dill and turmeric.In a large, deep skillet (with a cover) heat 30g olive oil.Sauté the onion for 2 minutes then add the garlic and jalapeno peppers.Cook on medium-high, stirring regularly, until fragrant and golden in color.Now add the tomatoes and only ½ of the spice mix.Add the tomato paśte, lime juice, water, salt and pepper and stir to combine.Bring to a high simmer, then turn the heat down to medium-low.Cover and cook the tomato mixture for 10 more minutes; stir occasionally.Meanwhile, season the fish filets lightly with salt and pepper and coat on both sides.Gently add the fish filets to the tomato mixture.Cook on medium-high briefly, then reduce the heat to mediumCover and cook for another 1015- minutes until the fish is cooked through.Remove from heat and top with the fresh parsley and mint leaves.Serve immediately in bowls with Lebanese rice or your favorite cruśty bread.

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Sous Chef and Cairo's area Manager at ZÖÖba

Ingredients

TO MAKE THE RAVIOLI DOUGH2 cups All-purpose flour¼ tsp Salt2 pcs Large eggs plus 2 egg yolks, beaten

RAVIOLI FILLING250 g Date paste20 g Pine nuts1 pinch Cinnamon 1 pinch SaltAs needed Egg wash

TO MAKE THE DISH20 g Butter10 ml Honey1 pc Ravioli20 g Keshta20 g Turkish delight3 g Pistachio

Date and Pine nuts Ravioli sautéedin Honey Butter Sauce topped withPistachio Keshta & Turkish delightRecipe Yasser Ramadan

Yield: 5 servings

MethodPut flour and salt in a mixing bowl. Add eggs and yolks, and mix by hand or with a wooden spoon for about a minute, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.Turn dough out onto a board and knead to form a ball. Flatten dough ball into a 2.5 cm thick disk, wrap in plastic, and let rest at room temperature for minimum 1 hour (several hours is fine).Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking.

Mix the ingredients and scoop in a mold (25 g), then freeze. Remove molds from freezer and content on a Ravioli sheet and cover it with another sheet after brushing the outer side with egg wash. Cut into circles with a cutter. Cook ravioli in boiling water for 3 minutes and cool down.

Heat butter in a sauté pan and add the ravioli, then drizzle with honey.Serve on a plate then top it with keshta, pistachio, and Turkish delight.

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Ingredients

1 1/2 tbsp Fresh lime juice1 pc Garlic clove, crushed1/4 cup Sweet chili2 tsp Finely grated fresh ginger6 tsp Sesame oil1/4 cup Soy sauce500 g approx Beef Filet2 cups Cherry tomatoes, quartered1 pc Cucumber, halved lengthways, thinly sliced diagonally1 pc Red onion, halved, cut into thin wedges1 bunch Mint, leaves picked, large leaves torn1 bunch Coriander, leaves picked1 bunch Red pepper, leaves picked, large leaves torn55 g (1/3 cup) Peanuts, toasted, coarsely chopped3 cups Baby greens

Thai Beef Salad

Recipe Yasser Ramadan

Yield: 5 servings

MethodWhisk together lime juice, garlic, sweet Chili, ginger, sesame oil and soy sauce in a jug. Place the steak in a glass or ceramic dish. Drizzle with half of the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavors.Preheat a barbecue grill or char grill pan on high temperature. Cook steak on grill for 23- minutes each side till medium or cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.Place the tomato, cucumber, onion, red pepper leaves, mint, coriander, peanuts and baby greens in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

Sous Chef and Cairo's area Manager at ZÖÖba

RECIPESBOOK

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The Korean Food Ambassadorin Egypt & TV Presenter

Ingredients

1 kg Chicken breast90 g Clarified butter130 g Onion, chopped435 g White rice1100 ml Chicken stock3 pcs Bay leaves1000 ml Milk, full cream, hot300 ml Cooking cream2 g Nutmeg, grated1 g Black pepperPinch Salt5 g Dill, chopped

Labba

Recipe Sherif A��

Serves: 20 (side dish) or 10 (main course)

MethodCut chicken breasts into 3 X 3 cm cubes and season with salt and pepper.Pan sear the breast cubes in 45 g of the clarified butter in a large pan on high heat until golden in color, then remove from pan and set aside.In the same large pan on medium heat melt the remaining butter and sauté the chopped onion until tender.Add the rice and toast until every rice grain is covered with fat (10 seconds).Add the hot chicken stock and bay leaves and keep stirring over a medium heat until the stock is absorbed. Add the hot milk and keep stirring over medium heat until the milk is absorbed. Add the breast cubes and cooking cream, and stir for 3 more minutes.Season with nutmeg, salt and pepper.Garnish with chopped dill.

Note:In this recipe the rice must be fully cooked not al dente.

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Ingredients

FOR PASTA400 g Linguine pasta2500 ml Water(for boiling pasta)150 g Sugar 2 g Cinnamon, powder

FOR SAUCE70 g Butter, unsalted3 pcs Egg yolk180 g Milk4 g Vanilla sugar100 g Sugar400 g Pumpkin puree

FOR GARNISH20 g Almond, roasted and crushed20 g Hazelnut, roasted and crushed1 g Red raisin1 pc Mint leaf

Sweet Spaghetti with Cinnamon &Pumpkin Sauce

Recipe Sherif A��

Yield: 10 Servings

MethodBoil water in a large pan over high heat.Add the sugar and cinnamon, and then add the pasta.Cook the pasta for 8 minutes or until al dente.

(make the sauce while pasta is being cooked)Melt butter in a medium- sized pan over medium heat. Add the egg yolks and whisk for 20 seconds (don't let the yolks cook) .Add the milk, vanilla and sugar, and stir (don't let it thicken).Add the pumpkin puree and stir for 30 seconds.

Mix the cooked pasta with the sauce. Plate and garnish with nuts, red raisin and mint leaf.

The Korean Food Ambassadorin Egypt & TV Presenter

RECIPESBOOK

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Development Chef atArabesque Development Kitchen

Ingredients

CHOUX PASTRY Yield: 22 Portions115 g Butter 225 g Water 4 g Sugar 2 g Salt 5 pcs Eggs 2 g Vanilla powder 120 g Flour , all purpose, sifted

DATE PASTE Yield : 250 g250 g Dates , pitted 125 g Water 1 g Baking soda

DATE CREAMYield: 7 Portions, 30 g per portion250 g Date paste 50 g Whipping cream60 g Cream cheese 1 g Arabian coffee 150 g Heavy cream20 g Cream Chantilly powder 2 g Vanilla extract

CARAMELIZED NUTSYield: 100 g 100 g Sugar80 g Mixed nuts

MELTED WHITE CHOCOLATE GLAZE250 g White Chocolate

Arabian Pro�teroleArabic Coffee Date Cream Stuffed Pro�terole,Glazed with White Chocolate and Caramelized Nuts

Recipe Chef Habiba Khattab

MethodBring butter, sugar, salt, and water to a boil in a medium saucepan. Remove the mixture from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly.Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger.

In a casserole, combine dates and water, and cover. Put on medium high heat until dates soften and all water is absorbed.Add splash of water to rehydrate the dates , then add the baking soda and stir well.Blend the cooked dates with a hand blender into a smooth puree.

Whip heavy cream and cream Chantilly powder in a stand mixer until soft peaks. In a separate bowl, combine the date paste, whipping cream, cream cheese, Arabian coffee and vanilla. Mix all until incorporated.Mix the first cream mixture in the date mixture by folding to fluff the mixture.

Melt sugar on medium heat until becomes golden in color, keep stirring.Add mixed nuts and stir well to cover them with caramel.Transfer the caramelized nuts onto a silicon mat, and flatten, then let cool.Once cooled put in plastic bag and coarsely crush.

Melt the chocolate over a bain marie.

RECIPESBOOK

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Head Chef at Nafas Agro-Culinary School

Ingredients

100 g Butter 31 g Walnuts93 g Flour 27.5 ml Water, ice cold100 g Creamy barameli cheese 1 pc Bell pepper 50 g Garlic 100 g Olive oil 40 g Thyme 1 pc Onion As preference Chili flakes 2 tbsp Date molassesGarnish Arugula sprouts

Barameli Cheesecake

Recipe Chef Yomna Khedr

MethodIn a bowl mix together the butter, walnuts and flour by hand (no kneading) then add 27.5 ml of ice cold water. Form the dough into one ball by hand and wrap well with plastic. Let rest in the fridge for 46/ hours. Spread the dough between plastic 0.5 cm thickness and let rest again for 30 minutes in the fridge. Cut in square shape and bake in a preheated oven for 710- minutes on 180°C (till the dough is golden and puffy). Roast the bell pepper on the stove top till it blackens, put inside a bowl, cover well (or plastic bag), let rest for 10 minutes then peel. In a saucepan, put garlic and cover with olive oil and make a confit on very low heat, approximately 20 minutes. Using a hand blender, mix together the cheese, garlic confit, roasted pepper, chili flakes and thyme. In a non stick pan, sauté the onions in butter, when nearly caramelized add the date molasses and sauté for 1 minute more.Assembly: place the cheese mousse on top of the dough, followed by the caramelized onions then the arugula sprouts.

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