>> I put that over on a discord with some musical foodies, and said that takes the Taj al malek for content warnings... <<
*bow, flourish*
>> (and proceeded to describe the stuff)... and just from *that* had two people drooling (and one bewailing her new job b/c it took away the hardest ingredient to get for such fancy stuff: TIME...) <<
You may wish to take a closer look, and especially, compare the food truck offerings with the restaurant offerings, not all of which made it to the food truck. The emphasis is on: * things that are quick and easy to assemble from prepped ingredients * things that can be made ahead and dished out of a tub * things that can be prepped and then quick-cooked as ordered
Hummus and many of the other dips take about 5 minutes to make, maybe 10 if you count running around the kitchen to find all the ingredients. Shove them in a blender and lean on "frappe" until you have the desired consistency. Dips and spreads are probably your biggest bang-for-buck in terms of flavor for time.
Kebabs, you stick the meat on a skewer, either marinate it or paint on the seasonings, and grill or broil it. The last time we made kofta we got fed up with broiling and finished them in a skillet -- next time we'll just use a skillet and it'll go a lot faster.
The hummus buster takes no more time to assemble than any other large sandwich. Two pitas, hummus, veggies, and meat if you want it. If I wanted a fast version, I'd either skip the meat or look for a Middle Eastern deli meat or sausage.
As for the za'atar maple chicken, a Foreman grill or sandwich press cooks chicken breast in 5 minutes. Paint with maple syrup, sprinkle za'atar, grill, and devour.
I will admit that the desserts take longer. Those are prepped elsewhere and tubbed.
Contrast this with Syrian meat pies, which take all day to make. We've done it. My partner Doug wants to see the Syrians do a batch of those. I have Labib's family in mind for that. ;)
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dancing_serpent
Thoughts
Date: 2021-07-28 03:47 am (UTC)*bow, flourish*
>> (and proceeded to describe the stuff)... and just from *that* had two people drooling (and one bewailing her new job b/c it took away the hardest ingredient to get for such fancy stuff: TIME...) <<
You may wish to take a closer look, and especially, compare the food truck offerings with the restaurant offerings, not all of which made it to the food truck. The emphasis is on:
* things that are quick and easy to assemble from prepped ingredients
* things that can be made ahead and dished out of a tub
* things that can be prepped and then quick-cooked as ordered
Hummus and many of the other dips take about 5 minutes to make, maybe 10 if you count running around the kitchen to find all the ingredients. Shove them in a blender and lean on "frappe" until you have the desired consistency. Dips and spreads are probably your biggest bang-for-buck in terms of flavor for time.
Kebabs, you stick the meat on a skewer, either marinate it or paint on the seasonings, and grill or broil it. The last time we made kofta we got fed up with broiling and finished them in a skillet -- next time we'll just use a skillet and it'll go a lot faster.
The hummus buster takes no more time to assemble than any other large sandwich. Two pitas, hummus, veggies, and meat if you want it. If I wanted a fast version, I'd either skip the meat or look for a Middle Eastern deli meat or sausage.
As for the za'atar maple chicken, a Foreman grill or sandwich press cooks chicken breast in 5 minutes. Paint with maple syrup, sprinkle za'atar, grill, and devour.
I will admit that the desserts take longer. Those are prepped elsewhere and tubbed.
Contrast this with Syrian meat pies, which take all day to make. We've done it. My partner Doug wants to see the Syrians do a batch of those. I have Labib's family in mind for that. ;)