10. HOT & COLD ORIENTAL APPETIZERS ( MEZZE )

Date:

• Individual Participation
• Duration: 45 minutes
• Each team will have to prepare 2 varieties of Oriental appetizers (1 hot and 1 cold)
• The participant should prepare 2 portions of each for tasting
• Dishes must be presented on individual plates with appropriate garnish
• Any specific utensils for the competition should be provided by the participants
• All ingredients will be checked for suitability by the judges before the competitions starts
• Ready-made products are not allowed and may disqualify the participant
• “Mezze” bowls should be provided by the participants
• Typed Recipe and a detailed list of ingredients should be displayed on site before starting the
competition
• Examples
Hot appetizers: Kebbe (all types of kebbe), Chicken livers “Kasbet Djej”, Chicken Wings “Jweneh
Mtabale”, Halloumi Cheese, Fatte, Omeltte “3ejje”, Spiced Potatoes “Batata Harra”, Falafel, etc…
Cold appetizers: Hommos, Fish Tajen, Thyme salad “Zaatar salad”, Mtabbal Batenjen, vine leafs “Warak
3enab”, etc…

JudgingPoints
Taste/Flavor50
Correct Professional Preparation20
Hygiene10
Presentation10
Service10