Course:

The origins of Arabic cooking.

Theoretical and practical workshop.

Prepared and presented by:

Wael Al-Kayali

Executive Chef, Consultant and Business Developer

In Chess for Food and Beverage Business Services.

Date:

For facilities on demand

Course language:

Arabic.

Course type:

In-person workshop

Certificates and materials:

• Each trainee receives a certificate of attendance for the training course.
• The trainee receives the course material in PDF format.
• The facility gets a 10% discount on any of the operations and production management services and solutions from Chess Business Services.
• The facility obtains a certificate in this regard from Chess Business Services.

Objectives and themes:

Eastern cuisine in general, and Arab and Gulf cuisine in particular, and Saudi cuisine in particular, depends on rice and meat dishes and their accompanying dishes, such as stews and sauces. In this workshop, the kitchen staff will learn the basics of cooking and preparing the most famous of these dishes, with their secret mixtures, the reasons for their names, and basic information about them (product knowledge), which are:

1. Saudi Kabsa and Bukhari according to their origins and the difference between them.
2. Kabuli rice.
3. Cooking lamb.
4. Chicken in the oven.
5. Grilled fish fillet.
6. Molokhia with hummus.
7. Okra with paprika.
8. Green pepper molasses
9. Tahini sauce with thyme
10. Daqoos with mint.