Food menu design techniques can have an enormous effect on a restaurant’s profitability and success. Achieve this success requires making use of effective menu creation practices.
Flat takeout menus Engineering, for example, directs customers towards ordering your highest profit dishes and using Highlights and Decoys are among other techniques used by retailers to increase sales.
1. Manousheh
Sometimes known by its Arabic name “mankouche or manquish”, this Middle Eastern flatbread is often dressed with za’atar — an aromatic combination of thyme, oregano and sesame seeds — before baking to crunchy perfection. Olive oil drizzled generously across its surface adds further aromas while sprinkles of parsley provide additional fragrant bites of flavorful dough.
Hosn opened Manousheh Express after Lebanese bakery Goodie’s closed, quickly selling 200 of these flatbreads every day and receiving franchising inquiries from Los Angeles, Toronto, Montreal and Berlin.
The bakery specializes in all sorts of flavorful Manousheh, such as one with avocado and an intense burst of wake-up thyme in its Za’atar topping. They also serve a few sandwiches and salads; customers typically order take out as it’s such a small space; pricing for one Manousheh starts around $8.
2. Esh Asaraya
Esh Asaraya, or ‘bread of a royal castle,” is an irresistibly delicious dessert from Qatar that combines bread pudding and cheesecake into one irresistibly delectable treat. Boasting soft cheese, decadent cream, and an irresistibly fluffy base soaked with sugar syrup – Esh Asaraya truly provides something sweet to satisfy every sweet craving!
In Dubai And Abu Dhabi dessert boasts an abundance of nuts and fruits that provide it with essential fiber and iron content, making it a delicious way to break Ramadan fast with hot tea!
It’s very straightforward and is the perfect accompaniment to an Arabic meal, whether as a sweet finisher or to try new cuisine while studying abroad – make sure to pair this treat with some karak tea, a popular beverage in Qatar!
3. Khubz
Khubz is an Arabian pita-like flat bread that comes in various shapes and sizes. It can be rolled and stuffed similarly to pita bread, or simply cut into pieces to wrap and pick up food such as stews or curry-inspired dishes, while mopping up leftover sauces and dips such as hummus.
Lebanese, Egyptian and Jordanian cuisine often incorporate it as part of their dishes such as falafel, lamb or chicken shawarma, kebabs, shakshouka (eggs and tomato dish), hummus and more.
Homemade Poolish is easy and fun to make; all it requires is mixing flours, salt and yeast in a bowl with loosely covered loose lid. Allow it to ferment overnight on the counter before kneading it to create soft elastic dough that’s neither too dry nor sticky; place on greased griddle until bubbles appear all over surface – flip and cook other side until both surfaces have golden bubbles!
4. Al Qutayba
Abu Muhammad Abd Allah Ibn Muslim Ibn Qutaybah al Dinawari (213-76/828-889) was an esteemed scholar, judge, and litterateur known for his expertise in Adab – an Islamic literary genre which extols wide secular knowledge – along with having extensive hadith knowledge as well as being one of the great philologists and lexicographers of his time.
He served for a time as a religious judge (qadi) in Dinawar, and later taught in Baghdad until his death. His works are notable for their clear and flowing prose.
He studied Hadith with several renowned Aimmah and Muhaddithun, including Malik Ibn Anas, Layth Ibn Sa’d, Sufyan ibn Uyaynah and Waki’ ibn Jarrah (rahimahumullah). Furthermore, he wrote several works on Sunni jurisprudence and theology which are invaluable sources. These books include lengthy introductions detailing his methodology and aim when creating such works of work.
5. Al Qutayba Salad
Lebanese salads are among the most beloved cuisines worldwide. From accompanying meat dishes flat takeout menus and kebabs to side-dishes like falafel or even as stand-alone entrees. This light but crunchy salad can satisfy every craving! Created using finely chopped herbs, vegetables and #1 fine bulgur for maximum nutrition content, its combination makes an extremely healthy yet filling salad that you can prepare ahead. When ready to assemble it simply layer your ingredients together in an air tight container lined with paper towel until ready to add the tomatoes and dressing on top before topping it off when ready to assemble it all before layering it atop. To switch things up try swapping out cooked quinoa instead for bulgur for even greater gluten-free option.
6. Salads
Salads can be packed with nutrition if they feature a variety of vegetables. Without flat takeout menus overburdening on protein, dairy products, sugar or calories. Focus on selecting lean meats like chicken. And fish along with fresh or canned fruit without added sugars for best results. Be careful when adding cheese as this adds saturated fat and calories that could otherwise go uneaten!
Our review of old cookbooks and newspapers confirms tossed salads’ rise to popularity during the 1930s. When home economists promoted them as an inexpensive dietary supplement. By the 1950s, recipes for Caesar salad had become ubiquitous; wooden bowls became stylish.
Hearty versions of green, vegetable and starchy salads such as julienne lettuce or the French salade nicoise (composed of tuna. Olives, potatoes, egg slices, chives, anchovies capers and radishes combined with salad greens) make wonderful light entrees. Other molded gelatin varieties like Waldorf are often served for desserts.
8. Al Qutayba Chicken
SED 2, No. 179): Ug. prgn “hen, quail” (Watson 2007: 95 or |SS75); Ar. paruah (Glatz 2001: 29); and in Arabic: Frh, Farawayh, Frawayh and Furay-awayh are terms that correspond with these. CAO also recognizes al-Frh al-Frawayh as being similar.
“nab-rb”, Nab-rbnu(f), and/or “Nab-rbnu” refers to any number of subterms used as substitutes for “Nab-rb”. (OB -nu-, Nunu- and Nunu- are commonly seen here and CaO has their FN Nbu-nu variant as an equivalent.”
Huehnergard (2008) specifies “domestic cat” as follows. These cats belong to one of three categories (OB fSu/ar-um, fS-ar-um, -u-um or –u-um); CaO cats may have two additional breeds (CN or CaO FN fSu/ar-um).
Q(w)aml-, Qalm-: This term may also appear as: (OAkk. gi-la-(a)num (CAD K 86), OAkk. k-ka-num, OAkk. Q-ka-num and CAO FN -aml when translated directly as CAO FN. It can also occur as: CAO FN-qamlum with or without additional endings in bilingual lists of animals as seen by Hess (1912: 47). This form appears in a few modern Arabic texts as well. See 3.4.2, 3.4.3 and 3.4.4 for further discussion of this issue.
9. Al Qutayba Fish
dVlVl- (SED 2, No. 68): Eb. Kalbiyanum or Ga-bi-a-nu is commonly translated as “Dog Fly” or “Tick”. (Bonechi 2011-12: 53; PEb G 58); Klbyn may be an alternate term (could also be the hypoc. of Kalb |SS14).
Parh (SED 2, No. 179): Ug. Prgn “Chick, Rooster” (Watson 2006: 95; or |SS75), Heb. Pr ‘r n, Heb Ps ‘r n and CAO FN Ar-Frh ‘n (or FaarFrh ‘n or FaarFrh’n or AlFrh’n in Hebrew or AlFrh’n in Arabic). Are all terms which translate as “Chick, Rooster” (Tushyeh and Hamdal lah 1992: 244).
“Large She-camel” (Istiqaq 378), A-ra-bu, A-ra-bu-ni, and “fAr-ra-bu’tum, FAR-rab-u-tum (gen.). And “A-ra-bu”wnu (Arabs), has various names depending on who it belongs to (Gen). A-ra-bu”wnu (“Strong she-camel of Yemeni People) before being classified as: L-ra-bu” in Istiqaq 378). These names include:Istiqaq 377-88, and then CAO FN ‘Umayla “Strong she-camel of Farm” CAO FN ‘Umayla). While in PTN 40 another variant was CAO FN ‘Umayla “Strong she-camel of Farm”. While CAO FN ‘Umayla ‘b-nu” is listed among other CAO FN “Strong she-camel of Farm”. CAO Al-ra-bu’ “Strong she-camel of Yemeni Peoples; and lastly Al-ra’bu”wn “The Strong she-camel of Arabs”.
10. Al Qutayba Chicken Burger
Chicken burgers are having quite the moment these days flat takeout menus and that is certainly something to be celebrated. Not only are they delicious and easy to make yoprint but can even accommodate for different palates and food allergies.
This halal version begins with one pound of extra lean ground chicken mixed with bread crumbs. Flat Takeout Menus half an onion for texture and flavour. An egg to help bind them together, as well as spices like garlic and pepper for seasonings. After that comes an ultra crunchy coating of flour/cornflour/cornstarch making these patties irresistibly crunchy when fried!
This recipe features an abundance of moosir mayonnaise. Persian pickled cucumbers (available online or from Middle Eastern supermarkets), and Thai basil. The pickles add great flavour without being sweet like most British dill pickles.
