Ramadan

Inspiration for the Sweet Kitchen

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 Ramadan
Dessert Inspirations for

Elevate Your Ramadan Experience:

A Culinary Journey with Arla Pro

As the sacred month graces us with its

presence, we extend a heartfelt invitation to

embark on an uplifting culinary journey of

inspiration for your Ramadan dessert and

sweet menu, brought to you by Arla Pro.

In this exclusive Ramadan edition, we proudly

present a collection of dessert innovation

meticulously crafted to seamlessly blend

tradition with innovation.

Embark on a culinary experience with our

avant-garde Deconstructed Baklava, presented

in a harmonious modern twist. The Kunafa

Strawberry Cheesecake seamlessly blends

Eastern traditional flavours with classical

techniques ,celebrating a fusion of flavors and

textures. The Raspberry Vimto Entremets pays

vibrant homage to the classic Vimto, crowned

with succulent raspberries.

Lastly, the Salted Pistachio Basbousa

Cheesecake is a cultural fusion, where Arla Pro

Butter enriches a traditional semolina cake with

the delightful crunch of salted pistachios,

creating a cheesecake that captures the

essence of sweet innovation.

 Deconstructed
Baklava

Baklava Base Syrup Pistachio Cheesecake Filling

Ingredients: Ingredients: Ingredients:

200 g Chopped nuts (almonds, 1 cup Water 75 g Pistachio paste

walnuts & pistachios) 1 cup Sugar 200 g Arla Pro Cream Cheese 34%

250 g Filo pastry 1/2 cup Honey 140 g Arla Pro Organic High

250 g Arla Pro Unsalted Butter 2 tbsp Lemon Juice Stability Whipping Cream

1 tsp Cinnamon powder 1 Cinnamon Stick 70 g Icing sugar

1/3 tsp Ground Cloves 20 ml Lemon juice

Method:

Method: 1. Measure all ingredients and bring Method:

1. Measure and mix chopped nuts, to a gentle boil. 1. In a stand mixer, combine cream

cinnamon powder, and ground 2. Reduce the liquid to half on low cheese, pistachio paste, and icing

cloves together. heat. sugar until soft and creamy.

2. Cut filo pastry into 5 cm W x 15 2. Add whipped cream and whisk

cm L. until stiff peaks form.

3. Brush filo pastry with melted butter, 3. Mix in lemon juice until

sprinkle the nut mixture. incorporated.

4. Bake for 15 minutes or until the filo

pastry is cooked and golden

brown.

Assembly

Assemble the Pistachio Cheesecake masterpiece by placing the first Baklava base on a plate. Artfully pipe the velvety pistachio filling,

ensuring a decadent cover over the sheet. Introduce a burst of freshness with sliced raspberries at the heart of the pistachio layer. Add the

second Baklava base layer on top, and delicately pipe a subtle layer of pistachio filling in the middle. Complete with a garnish of chopped

pistachios and vibrant raspberries for a symphony of decadence

 Strawberry
Kunafa Cheesecake

Konafa Base Vanilla Cheesecake Filling Strawberry Cheesecake Filling

Ingredients: Ingredients: Ingredients:

250 g Kataifi 450 g Arla Pro Organic Cream 450 g Arla Pro Cream Cheese 34%

1 cup Sugar syrup Cheese 25% 75 g Strawberry puree

1 cup Arla Pro Unsalted Butter 115 g Caster sugar 115 g Caster sugar

70 ml Arla Pro Organic High 70 ml Arla Pro Organic High

Method:
Stability Whipping Cream Stability Whipping Cream
1. Cut the kataifi into small pieces.
1 tbsp Lemon extract 1 tbsp Lemon extract
2. Heat Arla Pro butter and mix it with

the kataifi. Method: Method:

3. Add sugar syrup and mix until all 1. In a stand mixer, whisk cream 1. In a stand mixer, blend cream

ingredients are incorporated. cheese and caster sugar until soft cheese, strawberry puree, and

4. Layer the konafa in two cake circle and creamy. caster sugar until creamy.

cake molds. 2. Add whipped cream and whip until 2. Add whipped cream and whip until

5. Bake for 15 minutes or until the stiff peaks form. stiff peaks form.

konafa is golden brown. 3. Incorporate lemon extract and 3. Incorporate lemon extract and

bloomed gelatine at slow speed. bloomed gelatine at slow speed.

Syrup

Ingredients:
Assembly
1 cup Caster sugar
Begin assembling by placing the konafa base on a cake board, providing a solid foundation
1 cup Water
for the layers to come. Skillfully pipe the strawberry cheesecake filling onto the konafa base,
1 tbsp Orange extract
introducing a delightful layer of sweet and fruity indulgence. Layer another sheet of konafa

Method: on top, creating a satisfying interplay of textures. Elevate the experience by generously piping

the vanilla cheesecake filling over the second konafa layer, ensuring a harmonious blend of
1. Boil caster sugar, water, and
flavors. Finish the masterpiece with an artistic touch, garnishing the creation with chopped
orange extract.
pistachios and delicate dried rose petals. After a period of chilling, savor the delectable
2. Reduce the liquid to half on low
symphony of tastes and textures when you slice and serve the Strawberry Konafa Cheesecake.
heat.
 Raspberry
Vimto Entremets

Raspberry Vimto Mousse Vanilla Cake Vimto Jelly

Ingredients: Ingredients: Ingredients:

80 g Raspberry puree 118 g Flour 500 ml Vimto

450 g Arla Pro Organic Cream 1 tsp Baking powder 12 g Gelatine

Cheese 25% 60 g Arla Pro Unsalted Butter

70 g Icing sugar 2 Eggs

Method:
120 g Arla Pro Organic High 1 tsp Vanilla extract
1. Dissolve gelatine in cold water.
Stability Whipping Cream
2. Simmer Vimto, then whisk in the
15 ml Vimto syrup
Method: gelatine.

1. In a stand mixer, whisk eggs, caster

Method: sugar, cream, and vanilla extract

1. In a stand mixer, combine cream until incorporated.

cheese, raspberry puree, Vimto, 2. Add flour and almond flour, whisk

and icing sugar until soft and until incorporated.

creamy. 3. Spread the batter in a square

2. Add whipped cream and whip until baking pan (1 cm height).

stiff peaks form. 4. Bake for 20 minutes at 180 °C or

3. Gently incorporate bloomed until done.

gelatine at a slow speed.

Assembly

Start by filling half of the circle mold with the velvety Raspberry Vimto Mousse, ensuring an even distribution. Using a mold that fits your

circle mold, cut circles of the Vimto jelly and vanilla cake to create layers. Thoughtfully layer the jelly followed by the cake within the mold,

building a symphony of textures. Complete the ensemble by filling the mold entirely with the luscious mousse, allowing it to freeze overnight

for a perfect set. Demold the mousse cakes with care, imparting an attractive red spray for a visually appealing finish. Finally, plate your

masterpiece and succumb to the indulgence of the delightful Raspberry Vimto Mousse creation.
 Salted Pistachio
Basbousa Cheesecake

Pistachio Mousse Vanilla Cheesecake Basbousa

Ingredients: Ingredients: Ingredients:

6 g Gelatine 6 g Gelatine 1 1/2 Cups Semolina

175 g Pistachio paste 450 g Arla Pro Organic Cream 1 Cup Coconut desiccated

450 g Arla Pro Organic Cream Cheese 25% 1/2 Cup Arla Pro Unsalted Butter

Cheese 25% 160 g Arla Pro Organic High 1/3 Cup Sugar

70 g Icing sugar Stability Whipping Cream 1 tsp Baking powder

160 g Arla Pro Organic Whipping 70 g Icing sugar 150 g Arla Pro Organic High

cream 1 TBSP Vanilla extract Stability Whipping Cream

5 g Maldon sea salt 1 Vanilla pod

Method:

Method: Method: 1. Mix all the ingredients together.

Measure all the ingredients and place Measure all the ingredients and place Layer a circle cake pan with the
them into your stand mixer. Mix until all them into your stand mixer. Mix until all mixture without pressing.
the ingredients are incorporated. the ingredients are incorporated. 2. Bake for 15 minutes until the

basbousa is cooked and moist. Do

not remove from the baking

container. Let it cool.

Assembly

Using the same baking container for the basbousa, layer the pistachio filling first, followed by the vanilla filling. Keep it in the chiller overnight

to set. Remove from the baking container, plate, and indulge in the delightful combination of Pistachio Mousse and Vanilla Cheesecake over a

moist Basbousa base. Enjoy the rich and satisfying flavors!

 Excellent
BAKING for desserts
ESSENTIALS
Ideal ingredient for
baked cheesecakes
(NY Style or Basque)

Take your pastry, cake and

confectionary game to the next
level with high-performance pure
dairy ingredients from Arla Pro.

Arla Pro Natural Cream Cheese

34% | 1.8 KG block

Arla Pro Organic Natural Cream Cheese

25% | 1.5 KG bucket

Arla Pro Organic High Stability

Arla Pro Unsalted Butter Whipping Cream

5KG Block 35% | 1L

Find your

Arla Pro Consultant

Regional

Marc Hayes Chef Kareem Kerry

Senior Food Service Manager - MENA MENA Culinary Lead - Foodservice

mchay@arlafoods.com kaker@arlafoods.com

UAE KSA

Anjali Santhosh Nair Yara Khaled

Food Service Analyst - UAE Sales Admin - KSA

anjno@arlafoods.com yasin@arlafoods.com

KUWAIT OMAN

Sherif Ali Hammad Haider

Salesman - Kuwait Foodservice Manager Oman

shelb@arlafoods.com haiha@arlafoods.com

QATAR EGYPT, MOROCCO, BAHRAIN & JORDAN

Mohammed Faheem Syed Adil Kazmi

Key Account Manager Senior Sales Manager - Foodservice

mofim@arlafoods.com sykaz@arlafoods.com

IRAQ LEBANON

Mohammed Khairi Rabih Kesserwani

Assistant Manager - Foodservice Channel Manager- Foodservice

mkhah@arlafoods.com rabke@arlafoods.com
 ‫اﺑﺤﺚ ﻋﻦ ﻣﺴﺘﺸﺎرك اﻟﺨﺎص‬
‫ﻣﻦ آرﻻ ﺑﺮو‬

‫إﻗﻠﻴﻤﻴﺎً‬
‫ﻣﺎرك ﻫﺎﻳﺲ‬ ‫اﻟﺸﻴﻒ ﻛﺮﻳﻢ ﻛﻴﺮي‬
‫رﺋﻴﺲ أول ﺧﺪﻣﺎت اﻷﻏﺬﻳﺔ ﻓﻲ اﻟﺸﺮق اﻷوﺳﻂ‬ ‫رﺋﻴﺲ اﻟﻄﻬﺎة ‪ -‬ﺧﺪﻣﺎت اﻷﻏﺬﻳﺔ ﻓﻲ اﻟﺸﺮق اﻷوﺳﻂ‬
‫‪mchay@arlafoods.com‬‬ ‫‪kaker@arlafoods.com‬‬

‫اﻹﻣﺎرات‬ ‫اﻟﺴﻌﻮدﻳﺔ‬
‫أﻧﺠﺎﻟﻲ ﺳﺎﻧﺜﻮش ﻧﺎﻳﺮ‬ ‫ﻳﺎرا ﺧﺎﻟﺪ‬
‫ﻣﺤﻠﻞ ﺧﺪﻣﺎت اﻷﻏﺬﻳﺔ‬ ‫ﻣﺴﺆول ﻣﺒﻴﻌﺎت‬
‫‪anjno@arlafoods.com‬‬ ‫‪yasin@arlafoods.com‬‬

‫اﻟﻜﻮﻳﺖ‬ ‫ُﻋﻤﺎن‬
‫ﺷﺮﻳﻒ ﻋﻠﻲ‬ ‫ﺣﻤﺎد ﺣﻴﺪر‬
‫ﻣﻨﺪوب ﻣﺒﻴﻌﺎت‬ ‫رﺋﻴﺲ ﺧﺪﻣﺎت اﻷﻏﺬﻳﺔ‬
‫‪shelb@arlafoods.com‬‬ ‫‪haiha@arlafoods.com‬‬

‫ﻗﻄﺮ‬ ‫ﻣﺼﺮ‪ ،‬اﻟﻤﻐﺮب‪ ،‬اﻟﺒﺤﺮﻳﻦ‪ ،‬اﻷردن‬

‫ﻣﺤﻤﺪ ﻓﻬﻴﻢ‬ ‫ﺳﻴﺪ ﻋﺎدل ﻛﺎﻇﻤﻲ‬
‫ﻣﺪﻳﺮ اﻟﺤﺴﺎﺑﺎت اﻟﺮﺋﻴﺴﻴﺔ‬ ‫ﻣﺪﻳﺮ ﻣﺒﻴﻌﺎت أول ‪ -‬ﺧﺪﻣﺎت اﻷﻏﺬﻳﺔ‬
‫‪mofim@arlafoods.com‬‬ ‫‪sykaz@arlafoods.com‬‬

‫اﻟﻌﺮاق‬ ‫ﻟﺒﻨﺎن‬
‫ﻣﺤﻤﺪ ﺧﻴﺮي‬ ‫رﺑﻴﻊ ﻛﺴﺮواﻧﻲ‬
‫ﻣﺴﺎﻋﺪ ﻣﺪﻳﺮ ﺧﺪﻣﺎت اﻷﻏﺬﻳﺔ‬ ‫ﻣﺪﻳﺮ ﺧﺪﻣﺎت اﻷﻏﺬﻳﺔ‬
‫‪mkhah@arlafoods.com‬‬ ‫‪rabke@arlafoods.com‬‬
 ‫أﺳﺎﺳﻴﺎت‬ ‫ﻣﺜﺎﻟﻴﺔ‬
‫ﻟﻠﺤﻠﻮﻳﺎت‬
‫اﻟﺨَﺒﺰ‬ ‫ﻣﻜﻮن ﻣﺜﺎﻟﻲ ﻟﺨﺒﺰ ﺗﺸﻴﺰ‬
‫ﻛﻴﻚ )ﻋﲆ ﻃﺮﻳﻘﺔ ﻧﻴﻮﻳﻮرك‬
‫أو اﻟﺒﺎﺳﻚ(‬

‫ﻃﻮر ﻣﻬﺎرﺗﻚ ﻓﻲ إﻋﺪاد اﻟﻤﻌﺠﻨﺎت واﻟﻜﻴﻚ‬

‫واﻟﺤﻠﻮﻳﺎت ﻣﻊ ﻣﻨﺘﺠﺎت اﻷﻟﺒﺎن اﻟﻤﻤﺘﺎزة‬
‫ﻣﻦ آرﻻ ﺑﺮو‪.‬‬

‫ﺟﺒﻦ اﻟﻘﺸﺪة ﻣﻦ آرﻻ ﺑﺮو‬

‫‪ | 34%‬ﻗﺎﻟﺐ ‪ 1.8‬ﻛﻎ‬

‫ﺟﺒﻦ اﻟﻘﺸﺪة ﻋﻀﻮﻳﺔ‬

‫ﻣﻦ آرﻻ ﺑﺮو‬
‫‪ | 25%‬ﺳﻄﻞ ‪ 1.5‬ﻛﻎ‬

‫ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ ﺛﺒﺎت ﻋﺎﻟﻲ‬

‫زﺑﺪة آرﻻ ﺑﺮو ﻏﻴﺮ اﻟﻤﻤﻠﺤﺔ‬ ‫ﻋﻀﻮﻳﺔ ﻣﻦ آرﻻ ﺑﺮو‬
‫‪ 5‬ﻛﻎ‬ ‫‪ 1 | 35%‬ﻟﻴﺘﺮ‬
 ‫ﺑﺴﺒﻮﺳﺔ ﺗﺸﻴﺰ ﻛﻴﻚ‬
‫ﺑﺎﻟﻔﺴﺘﻖ اﻟﻤﻤﻠﺢ‬

‫ﺑﺴﺒﻮﺳﺔ‬ ‫ﺗﺸﻴﺰ ﻛﻴﻚ ﺑﺎﻟﻔﺎﻧﻴﻠﻴﺎ‬ ‫ﻣﻮس اﻟﻔﺴﺘﻖ‬

‫اﻟﻤﻜﻮﻧﺎت‪:‬‬
‫‪ 1/2 1‬ﻛﺄس ﺳﻤﻴﺪ‬
‫‪ 1‬ﻛﻮب ﻣﻦ ﻣﺴﺤﻮق ﺟﻮز اﻟﻬﻨﺪ‬
‫‪ 1/2‬ﻛﺄس زﺑﺪة آرﻻ ﺑﺮو ﻏﻴﺮ اﻟﻤﻤﻠﺤﺔ‬
‫‪ 1/3‬ﻛﺄس ﺳﻜﺮ‬
‫‪ 1‬ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ ﻣﺴﺤﻮق اﻟﺨﺒﺰ‬
‫)ﺑﻴﻜﻨﺞ ﺑﺎودر(‬
‫‪ 1‬ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة ﻣﻦ ﺧﻼﺻﺔ اﻟﻔﺎﻧﻴﻠﻴﺎ‬
‫‪ 150‬غ ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ ﺛﺒﺎت ﻋﺎﻟﻲ‬
‫ﻋﻀﻮﻳﺔ ﻣﻦ آرﻻ ﺑﺮو‬
‫اﻟﻤﻜﻮﻧﺎت‪:‬‬
‫‪ 6‬غ ﺟﻴﻼﺗﻴﻦ‬
‫‪ 450‬غ ﺟﺒﻨﺔ آرﻻ ﺑﺮو ﻋﻀﻮﻳﺔ‬
‫اﻟﻜﺮﻳﻤﻴﺔ ‪%25‬‬
‫‪ 160‬غ ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ ﺛﺒﺎت ﻋﺎﻟﻲ‬
‫ﻋﻀﻮﻳﺔ ﻣﻦ آرﻻ ﺑﺮو‬
‫‪ 70‬غ ﺳﻜﺮ ﻣﻄﺤﻮن‬
‫‪ 1‬ﻗﺮن ﻓﺎﻧﻴﻠﻴﺎ‬
‫اﻟﻤﻜﻮﻧﺎت‪:‬‬
‫‪ 6‬غ ﺟﻴﻼﺗﻴﻦ‬
‫‪ 175‬غ ﻣﻌﺠﻮن اﻟﻔﺴﺘﻖ‬
‫‪ 450‬غ ﺟﺒﻨﺔ آرﻻ ﺑﺮو ﻋﻀﻮﻳﺔ اﻟﻜﺮﻳﻤﻴﺔ‬
‫‪%25‬‬
‫‪ 70‬غ ﺳﻜﺮ ﻣﻄﺤﻮن‬
‫‪ 160‬غ ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ ﺛﺒﺎت ﻋﺎﻟﻲ‬
‫ﻋﻀﻮﻳﺔ ﻣﻦ آرﻻ ﺑﺮو‬
‫‪ 5‬غ ﻣﻠﺢ اﻟﺒﺤﺮ ﻣﻦ ﻣﺎﻟﺪون‬

‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬

‫‪ -1‬اﺧﻠﻂ ﺟﻤﻴﻊ اﻟﻤﻜﻮﻧﺎت ﻣﻌﺎً‪ ،‬ﻛﻮن ﻣﻦ‬ ‫ﺿﻊ ﺟﻤﻴﻊ اﻟﻤﻜﻮﻧﺎت ﻓﻲ ﺧﻼط ﻛﻬﺮﺑﺎﺋﻲ‬ ‫ﺿﻊ ﺟﻤﻴﻊ اﻟﻤﻜﻮﻧﺎت ﻓﻲ ﺧﻼط ﻛﻬﺮﺑﺎﺋﻲ‬
‫ﺧﻼﻟﻬﺎ ﻃﺒﻘﺔ ﻛﻴﻚ داﺋﺮﻳﺔ دون أن ﺗﻀﻐﻄﻬﺎ‪.‬‬ ‫واﺧﻠﻄﻬﻢ إﱃ أن ﺗﻤﺘﺰج ﺟﻤﻴﻊ اﻟﻤﻜﻮﻧﺎت‪.‬‬ ‫واﺧﻠﻄﻬﻢ إﱃ أن ﺗﻤﺘﺰج ﺟﻤﻴﻊ اﻟﻤﻜﻮﻧﺎت‪.‬‬
‫‪ -2‬اﺧﺒﺰﻫﺎ ﻟﻤﺪة ‪ 15‬دﻗﻴﻘﺔ إﱃ أن ﺗﻨﻀﺞ‬
‫اﻟﺒﺴﺒﻮﺳﺔ وﺗﺼﺒﺢ رﻃﺒﺔ‪ .‬ﻻ ﺗﺨﺮﺟﻬﺎ ﻣﻦ‬
‫ﻗﺎﻟﺐ اﻟﺨﺒﺰ ودﻋﻬﺎ ﺗﺒﺮد‪.‬‬

‫اﻟﺘﺠﻤﻴﻊ‬
‫ﺑﺎﺳﺘﺨﺪام ذات وﻋﺎء ﺧﺒﺰ اﻟﺒﺴﺒﻮﺳﺔ‪ ،‬ﺿﻊ ﺣﺸﻮة اﻟﻔﺴﺘﻖ ﻓﻮﻗﻬﺎ ﺛﻢ أﺿﻒ ﺣﺸﻮة اﻟﻔﺎﻧﻴﻠﻴﺎ‪ .‬اﺗﺮك اﻟﺨﻠﻴﻂ ﺑﺎﻟﺜﻼﺟﺔ ﻃﻮال اﻟﻠﻴﻞ‬
‫ﻟﻴﺘﻤﺎﺳﻚ‪ ،‬ﺛﻢ أﺧﺮﺟﻪ ﻣﻦ اﻟﻮﻋﺎء ﻟﺘﺤﺼﻞ ﻋﲆ ﺗﻮﻟﻴﻔﺔ ﻟﺬﻳﺬة ﻣﻦ ﻣﻮس اﻟﻔﺴﺘﻖ وﺗﺸﻴﺰ ﻛﻴﻚ اﻟﻔﺎﻧﻴﻠﻴﺎ ﻓﻮق ﻗﺎﻋﺪة اﻟﺒﺴﺒﻮﺳﺔ‬
‫اﻟﺮﻃﺒﺔ‪ .‬اﺳﺘﻤﺘﻊ ﺑﻨﻜﻬﺎت ﻏﻨﻴﺔ وﺷﻬﻴﺔ‬
‫!‬
 ‫ﻛﻴﻜﺔ ﻓﻴﻤﺘﻮ ﺗﻮت‬

‫ﺟﻴﻠﻲ ﻓﻴﻤﺘﻮ‬ ‫ﻛﻴﻚ اﻟﻔﺎﻧﻴﻠﻴﺎ‬ ‫ﻣﻮس اﻟﺘﻮت ﺑﻨﻜﻬﺔ اﻟﻔﻴﻤﺘﻮ‬

‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫اﻟﻤﻜﻮﻧﺎت‪:‬‬
‫‪ 500‬ﻣﻞ ﻓﻴﻤﺘﻮ‬ ‫‪ 118‬غ دﻗﻴﻖ‬ ‫‪ 80‬ﻏﺮام ﺑﻮرﻳﻪ اﻟﺘﻮت‬
‫‪ 12‬غ ﺟﻴﻼﺗﻴﻦ‬ ‫‪ 1‬ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ ﻣﺴﺤﻮق اﻟﺨﺒﺰ‬ ‫‪ 450‬غ ﺟﺒﻨﺔ آرﻻ ﺑﺮو ﻋﻀﻮﻳﺔ‬
‫)ﺑﻴﻜﻨﺞ ﺑﺎودر(‬ ‫اﻟﻜﺮﻳﻤﻴﺔ ‪%25‬‬
‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫‪ 60‬غ زﺑﺪة آرﻻ ﺑﺮو ﻏﻴﺮ اﻟﻤﻤﻠﺤﺔ‬ ‫‪ 70‬غ ﺳﻜﺮ ﻣﻄﺤﻮن‬
‫‪ -1‬ﻗﻢ ﺑﺘﺬوﻳﺐ اﻟﺠﻴﻼﺗﻴﻦ ﻓﻲ ﻣﺎء ﺑﺎرد‪.‬‬ ‫‪ 2‬ﺑﻴﻀﺘﻴﻦ‬ ‫‪ 120‬غ ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ ﺛﺒﺎت ﻋﺎﻟﻲ‬
‫‪ 1‬ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ ﺧﻼﺻﺔ اﻟﻔﺎﻧﻴﻠﻴﺎ ‪ -2‬ﺳﺨﻦ اﻟﻔﻴﻤﺘﻮ ﻋﲆ ﻧﺎر ﺧﻔﻴﻔﺔ ﺛﻢ اﺧﻔﻘﻪ‬ ‫ﻋﻀﻮﻳﺔ ﻣﻦ آرﻻ ﺑﺮو‬
‫ﻣﻊ اﻟﺠﻴﻼﺗﻴﻦ‪.‬‬ ‫‪ 15‬ﻣﻞ ﺳﻴﺮوب ﻓﻴﻤﺘﻮ‬
‫اﻟﻄﺮﻳﻘﺔ‪:‬‬
‫‪ -1‬اﺧﻔﻖ اﻟﺒﻴﺾ ﻓﻲ ﺧﻼط ﻛﻬﺮﺑﺎﺋﻲ ﻣﻊ‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬
‫اﻟﺴﻜﺮ اﻟﻨﺎﻋﻢ واﻟﻜﺮﻳﻤﺔ وﺧﻼﺻﺔ اﻟﻔﺎﻧﻴﻠﻴﺎ‬ ‫‪ -1‬اﺟﻤﻊ اﻟﺠﺒﻨﺔ اﻟﻜﺮﻳﻤﻴﺔ وﺑﻮرﻳﻪ اﻟﺘﻮت‬
‫إﱃ أن ﺗﻤﺘﺰج ﻣﻊ ﺑﻌﻀﻬﺎ‪.‬‬ ‫وﻓﻴﻤﺘﻮ واﻟﺴﻜﺮ اﻟﻤﻄﺤﻮن ﻓﻲ ﺧﻼط‬
‫‪ -2‬أﺿﻒ اﻟﺪﻗﻴﻖ واﺧﻔﻖ إﱃ أن ﺗﻤﺘﺰج‪.‬‬ ‫ﻛﻬﺮﺑﺎﺋﻲ إﱃ أن ﺗﺼﺒﺢ ﻧﺎﻋﻤﺔ وﻛﺮﻳﻤﻴﺔ‪.‬‬
‫‪ -3‬ﻣﺪد اﻟﻌﺠﻴﻦ ﻓﻲ ﻗﺎﻟﺐ ﻣﺮﺑﻊ ﻟﻠﺨَﺒﺰ‬ ‫‪ -2‬أﺿﻒ ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ واﺧﻠﻂ إﱃ أن‬
‫)ارﺗﻔﺎع ‪ 1‬ﺳﻢ(‬ ‫ﺗﺤﺼﻞ ﻋﲆ ﻗﻤﻢ ﺻﻠﺒﺔ‪.‬‬
‫‪ -4‬اﺧﺒﺰ ﻟﻤﺪة ‪ 20‬دﻗﻴﻘﺔ ﻋﻨﺪ ‪ 180‬درﺟﺔ‬ ‫‪ -3‬أﺿﻒ اﻟﺠﻴﻼﺗﻴﻦ اﻟﻤﻨﻘﻮع ﺑﻠﻄﻒ ﻋﻨﺪ‬
‫ﻣﺌﻮﻳﺔ أو إﱃ أن ﺗﻨﻀﺞ‪.‬‬ ‫ﺳﺮﻋﺔ ﺑﻄﻴﺌﺔ‪.‬‬
‫اﻟﺘﺠﻤﻴﻊ‬
‫ﻣﺘﺴﺎو‪ .‬وﺑﺎﺳﺘﺨﺪم ﻗﺎﻟﺐ ﺗﻘﻄﻴﻊ ﻳﺘﻨﺎﺳﺐ‬
‫ٍ‬ ‫اﺑﺪأ ﺑﻤﻞء ﻧﺼﻒ اﻟﻘﺎﻟﺐ اﻟﺪاﺋﺮي ﺑﻤﻮس اﻟﺘﻮت ﺑﻨﻜﻬﺔ اﻟﻔﻴﻤﺘﻮ ﻣﻊ ﺿﻤﺎن ﺗﻮزﻳﻊ‬
‫ﺷﻜﻠﻪ ﻣﻊ اﻟﻘﺎﻟﺐ اﻟﺬي ﻗﻤﺖ ﺑﻤﻠﺌﻪ ﻗﻢ ﺑﺘﻘﻄﻴﻊ ﺟﻴﻠﻲ ﻓﻴﻤﺘﻮ وﻛﻴﻚ اﻟﻔﺎﻧﻴﻠﻴﺎ ﻟﺪواﺋﺮ ﻟﺘﺤﺼﻞ ﻋﲆ ﻃﺒﻘﺎت إﺿﺎﻓﻴﺔ ﻣﻦ ﺧﻼل وﺿﻊ‬
‫‪.‬‬‫اﻟﺠﻴﻠﻲ وﻣﻦ ﺑﻌﺪه اﻟﻜﻴﻚ ﺑﺎﻟﻘﺎﻟﺐ ﻟﻴﺘﺸﻜﻞ اﻟﻘﻮام اﻷﺳﺎﺳﻲ‬
‫أﻛﻤﻞ اﻟﺘﺠﻤﻴﻊ ﻣﻦ ﺧﻼل ﻣﻞء اﻟﻘﺎﻟﺐ ﺑﺎﻟﻤﻮس اﻟﻠﺬﻳﺬ‪ .‬واﺗﺮﻛﻪ ﻟﻴﺘﺠﻤﺪ ﻃﻮال اﻟﻠﻴﻞ ﻟﺘﺤﺼﻞ ﻋﲆ ﻧﺘﻴﺠﺔ ﻣﺜﺎﻟﻴﺔ‪ .‬ﻗﻢ ﺑﺘﻔﺮﻳﻎ ﻋﻠﺒﺔ‬
‫اﻟﻤﻮس ﺑﺒﻂء ﻟﺘﺤﺼﻞ ﻋﲆ رذاذ أﺣﻤﺮ ﻣﺜﺎﻟﻲ وإﻧﻬﺎء ﺟﺬاب‪ .‬وﺑﺎﻟﻨﻬﺎﻳﺔ ﻗﺪم ﺗﺤﺘﻔﻚ ﻓﻲ ﻃﺒﻖ واﺳﺘﻤﺘﻊ ﺑﺎﻟﻤﺬاق اﻟﺮاﺋﻊ ﻟﻔﻜﺮة ﻣﻮس‬
‫‪.‬‬‫اﻟﺘﻮت ﺑﺎﻟﻔﻴﻤﺘﻮ‬
 ‫ﻛﻨﺎﻓﺔ ﺗﺸﻴﺰ ﻛﻴﻚ ﺑﺎﻟﻔﺮاوﻟﺔ‬
‫ﻋﺠﻴﻨﺔ اﻟﻜﻨﺎﻓﺔ‬
‫اﻟﻤﻜﻮﻧﺎت‪:‬‬
‫‪ 250‬غ ﻛﻨﺎﻓﺔ‬
‫‪ 1‬ﻛﺄس ﻗﻄﺮ‬
‫‪ 1‬ﻛﺄس زﺑﺪة آرﻻ ﺑﺮو ﻏﻴﺮ اﻟﻤﻤﻠﺤﺔ‬
‫اﻟﻄﺮﻳﻘﺔ‪:‬‬
‫‪ -1‬ﻗﻄﻊ اﻟﻜﻨﺎﻓﺔ إﱃ ﻗﻄﻊ ﺻﻐﻴﺮة‪.‬‬
‫‪ -2‬ﺳﺨﻦ زﺑﺪة آرﻻ ﺑﺮو واﺧﻠﻄﻬﺎ ﻣﻊ اﻟﻜﻨﺎﻓﺔ‪.‬‬
‫‪ -3‬أﺿﻒ اﻟﻘﻄﺮ واﺑﺪأ ﺑﺎﻟﺘﺤﺮﻳﻚ إﱃ أن‬
‫ﺗﻤﺘﺰج ﺟﻤﻴﻊ اﻟﻤﻜﻮﻧﺎت‪.‬‬
‫‪ -4‬اﻗﺴﻢ اﻟﻜﻨﺎﻓﺔ ﺑﻴﻦ ﻗﺎﻟﺒﻲ ﻛﻴﻚ داﺋﺮﻳﻴﻦ‪.‬‬
‫‪ -5‬اﺧﺒﺰﻫﺎ ﻟﻤﺪة ‪ 15‬دﻗﻴﻘﺔ أو إﱃ أن ﺗﻨﻀﺞ‬
‫وﺗﺤﻤﺮ اﻟﻜﻨﺎﻓﺔ‪.‬‬
‫ﺳﻴﺮوب‬
‫اﻟﻤﻜﻮﻧﺎت‪:‬‬
‫‪ 1‬ﻛﺄس ﺳﻜﺮ ﻧﺎﻋﻢ‬
‫‪ 1‬ﻛﺄس ﻣﺎء‬
‫ﻼ‬
‫‪ 1‬ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة ﺧﻼﺻﺔ اﻟﺒﺮﺗﻘﺎل‬
‫اﻟﻄﺮﻳﻘﺔ‪:‬‬
‫‪ -1‬اﻏﻠﻲ اﻟﺴﻜﺮ اﻟﻨﺎﻋﻢ واﻟﻤﺎء وﺧﻼﺻﺔ‬
‫اﻟﺒﺮﺗﻘﺎل‪.‬‬
‫‪ -2‬أﺗﺮﻛﻬﺎ ﺗﻐﻠﻲ ﻋﲆ ﻧﺎر ﺧﻔﻴﻔﺔ ﺣﺘﻰ‬
‫ﺗﺼﺒﺢ ﻧﺼﻒ اﻟﻜﻤﻴﺔ‬
‫ﺣﺸﻮة ﺗﺸﻴﺰ ﻛﻴﻚ ﺑﺎﻟﻔﺎﻧﻴﻠﻴﺎ‬ ‫ﺣﺸﻮة ﺗﺸﻴﺰ ﻛﻴﻚ ﺑﺎﻟﻔﺮاوﻟﺔ‬
‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫اﻟﻤﻜﻮﻧﺎت‪:‬‬
‫‪ 450‬غ ﺟﺒﻨﺔ آرﻻ ﺑﺮو ﻋﻀﻮﻳﺔ اﻟﻜﺮﻳﻤﻴﺔ‬ ‫‪ 450‬غ ﺟﺒﻨﺔ آرﻻ ﺑﺮو اﻟﻜﺮﻳﻤﻴﺔ ‪%34‬‬
‫‪%25‬‬ ‫‪ 75‬غ ﺑﻮرﻳﻪ اﻟﻔﺮﻳﺰ‬
‫‪ 115‬غ ﺳﻜﺮ ﻧﺎﻋﻢ‬ ‫‪ 115‬غ ﺳﻜﺮ ﻧﺎﻋﻢ‬
‫‪ 70‬ﻣﻞ ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ ﺛﺒﺎت ﻋﺎﻟﻲ‬ ‫‪ 70‬ﻣﻞ ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ ﺛﺒﺎت ﻋﺎﻟﻲ‬
‫ﻋﻀﻮﻳﺔ ﻣﻦ آرﻻ ﺑﺮو‬ ‫ﻋﻀﻮﻳﺔ ﻣﻦ آرﻻ ﺑﺮو‬
‫‪ 1‬ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة ﻣﻦ ﺧﻼﺻﺔ اﻟﻠﻴﻤﻮن‬ ‫‪ 1‬ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة ﺧﻼﺻﺔ اﻟﻠﻴﻤﻮن‬
‫اﻟﻄﺮﻳﻘﺔ‪:‬‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬
‫‪ -1‬اﺧﻔﻖ اﻟﺠﺒﻨﺔ اﻟﻜﺮﻳﻤﻴﺔ ﻓﻲ ﺧﻼط‬ ‫‪ -1‬اﺧﻠﻂ اﻟﺠﺒﻨﺔ اﻟﻜﺮﻳﻤﻴﺔ ﻓﻲ ﺧﻼط ﻛﻬﺮﺑﺎﺋﻲ‬
‫ﻛﻬﺮﺑﺎﺋﻲ ﻣﻊ اﻟﺴﻜﺮ اﻟﻨﺎﻋﻢ إﱃ أن ﻳﺼﺒﺢ‬ ‫ﻣﻊ ﺑﻮرﻳﻪ اﻟﻔﺮﻳﺰ واﻟﺴﻜﺮ اﻟﻨﺎﻋﻢ إﱃ أن ﻳﺼﺒﺢ‬
‫اﻟﺨﻠﻴﻂ ﻧﺎﻋﻢ وﻛﺮﻳﻤﻲ‪.‬‬ ‫اﻟﻤﺰﻳﺞ ﻛﺮﻳﻤﻲ‪.‬‬
‫‪ -2‬أﺿﻒ اﻟﻜﺮﻳﻤﺔ واﺧﻔﻖ إﱃ أن ﻳﺘﺸﻜﻞ‬ ‫‪ -2‬أﺿﻒ ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ واﺳﺘﻤﺮ ﺑﺎﻟﺨﻔﻖ إﱃ‬
‫ﻗﻤﻢ ﺻﻠﺒﺔ‪.‬‬ ‫أن ﻳﺘﺸﻜﻞ ﻗﻤﻢ ﺻﻠﺒﺔ‪.‬‬
‫‪ -3‬أﺿﻒ ﺧﻼﺻﺔ اﻟﻠﻴﻤﻮن ﻣﻊ اﻟﺠﻴﻼﺗﻴﻦ‬ ‫‪ -3‬أﺿﻒ ﺧﻼﺻﺔ اﻟﻠﻴﻤﻮن ﻣﻊ اﻟﺠﻴﻼﺗﻴﻦ‬
‫اﻟﻤﻨﻘﻮع ﻋﻨﺪ ﺳﺮﻋﺔ ﻣﻨﺨﻔﻀﺔ‪.‬‬ ‫اﻟﻤﻨﻘﻮع ﻋﻨﺪ ﺳﺮﻋﺔ ﻣﻨﺨﻔﻀﺔ‪.‬‬
‫اﻟﺘﺠﻤﻴﻊ‬
‫اﺑﺪأ اﻟﺘﺠﻤﻴﻊ ﻣﻦ ﺧﻼل وﺿﻊ ﻃﺒﻘﺔ اﻟﻜﻨﺎﻓﺔ ﻓﻲ ﻗﺎﻟﺐ اﻟﻜﻴﻚ ﻟﺘﺸﻜﻞ أرﺿﻴﺔ ﺻﻠﺒﺔ ﻟﺒﺎﻗﻲ‬
‫اﻟﻄﺒﻘﺎت‪ .‬ﺛﻢ اﺑﺪأ ﺑﺈﺿﺎﻓﺔ ﺣﺸﻮة اﻟﺘﺸﻴﺰ ﻛﻴﻚ ﺑﺎﻟﻔﺮاوﻟﺔ إﱃ ﻃﺒﻘﺔ اﻟﻜﻨﺎﻓﺔ ﻟﺘﻤﻨﺤﻬﺎ ﺷﻜ ً‬
‫ﻣﻤﻴﺰا ً ﻣﺪﻋﻮﻣﺎً ﺑﺠﻤﺎل وﻣﺘﻌﺔ اﻟﻔﺎﻛﻬﺔ‪ .‬ﺛﻢ أﺿﻒ ﻃﺒﻘﺔ أﺧﺮى ﻣﻦ اﻟﻜﻨﺎﻓﺔ ﻟﺘﺤﺼﻞ ﻋﲆ ﻗﻮام‬
‫‪.‬‬‫ﻣﺘﻨﺎﺳﻖ وﺟﺬاب ﺑﻴﻦ اﻟﻄﺒﻘﺎت‬
‫‪.‬‬‫ﺑﻌﺪﻫﺎ أﺿﻒ ﺣﺸﻮة ﺗﺸﻴﺰ ﻛﻴﻚ ﻓﺎﻧﻴﻠﻴﺎ ﻟﺘﺨﻠﻖ ﻣﺰﻳﺠﺎً ﻣﻤﺘﻌﺎً ﻣﻦ اﻟﻨﻜﻬﺎت‬
‫‪.‬‬‫وأﻛﻤﻞ ﻟﻮﺣﺘﻚ ﺑﻠﻤﺴﺔ ﻓﻨﻴﺔ ﻣﻊ رﺷﺔ ﻣﻦ اﻟﻔﺴﺘﻖ اﻟﻤﻔﺮوم وﻗﻄﻊ اﻟﻮرد اﻟﻤﺠﻔﻒ اﻟﺮﻗﻴﻘﺔ‬
‫اﻧﺘﻈﺮﻫﺎ ﻟﺘﺒﺮد ﺛﻢ اﺳﺘﻤﺘﻊ ﺑﻘﻮام وﻧﻜﻬﺔ ﻣﺜﺎﻟﻴﻴﻦ ﺣﻴﻦ ﺗﻘﻮم ﺑﺘﻘﻄﻴﻊ وﺗﻘﺪﻳﻢ ﻛﻨﺎﻓﺔ ﺗﺸﻴﺰ ﻛﻴﻚ‬
‫ﺑﺎﻟﻔﺮاوﻟﺔ‬
‫‪.‬‬
 ‫اﻟﺒﻘﻼوة اﻟﻤﻔﻜﻜﺔ‬

‫ﺣﺸﻮة ﺗﺸﻴﺰ ﻛﻴﻚ ﺑﺎﻟﻔﺴﺘﻖ‬ ‫ﺳﻴﺮوب‬ ‫ﻋﺠﻴﻨﺔ اﻟﺒﻘﻼوة‬

‫اﻟﻤﻜﻮﻧﺎت‪:‬‬
‫‪ 75‬غ ﻣﻌﺠﻮن اﻟﻔﺴﺘﻖ‬
‫‪ 200‬غ ﺟﺒﻨﺔ آرﻻ ﺑﺮو اﻟﻜﺮﻳﻤﻴﺔ ‪%34‬‬
‫‪ 140‬غ ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ ﺛﺒﺎت ﻋﺎﻟﻲ‬
‫ﻋﻀﻮﻳﺔ ﻣﻦ آرﻻ ﺑﺮو‬
‫‪ 70‬غ ﺳﻜﺮ ﻣﻄﺤﻮن‬
‫‪ 20‬ﻣﻞ ﻋﺼﻴﺮ ﻟﻴﻤﻮن‬
‫اﻟﻄﺮﻳﻘﺔ‪:‬‬
‫‪ -1‬ﺿﻊ اﻟﺠﺒﻨﺔ اﻟﻜﺮﻳﻤﻴﺔ وﻣﻌﺠﻮن اﻟﻔﺴﺘﻖ‬
‫واﻟﺴﻜﺮ اﻟﻤﻄﺤﻮن ﻓﻲ ﺧﻼط إﱃ أن ﻳﺼﺒﺢ‬
‫اﻟﻤﺰﻳﺞ ﻧﺎﻋﻤﺎ ً وﻛﺮﻳﻤﻴﺎً‪.‬‬
‫‪ -2‬أﺿﻒ ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ واﺧﻠﻂ إﱃ أن‬
‫ﺗﺤﺼﻞ ﻋﲆ ﻗﻤﻢ ﺻﻠﺒﺔ‪.‬‬
‫‪ -3‬ﺣﺮك اﻟﺨﻠﻴﻂ ﻣﻊ ﻋﺼﻴﺮ اﻟﻠﻴﻤﻮن إﱃ أن‬
‫ﻳﻤﺘﺰﺟﺎ‪.‬‬
‫ﺟﻬﺰ ﺗﺤﻔﺔ اﻟﺘﺸﻴﺰ ﻛﻴﻚ ﺑﺎﻟﻔﺴﺘﻖ اﻟﺮاﺋﻌﺔ ﻣﻊ وﺿﻊ اﻟﻘﺴﻢ اﻷول ﻣﻦ ﻋﺠﻴﻨﺔ اﻟﺒﻘﻼوة ﻋﲆ ﻃﺒﻖ‪ ،‬ﺛﻢ ﺿﻊ ﺣﺸﻮة ﺗﺸﻴﺰ ﻛﻴﻚ‬
‫ﺛﻢ ﺿﻊ اﻟﺠﺰء اﻟﺜﺎﻧﻲ ﻣﻦ ﻋﺠﻴﻨﺔ اﻟﺒﻘﻼوة ﺑﺎﻷﻋﲆ‪ ،‬وأﺿﻒ ﺑﻠﻄﻒ ﻃﺒﻘﺔ ﻣﻦ اﻟﺤﺸﻮة ﺑﺪاﺧﻠﻬﺎ‪ .‬ﺛﻢ زﻳّﻨﻬﺎ ﺑﺎﻟﻔﺴﺘﻖ اﻟﻤﻔﺮوم واﻟﺘﻮت‬
‫اﻟﻤﻜﻮﻧﺎت‪:‬‬ ‫اﻟﻤﻜﻮﻧﺎت‪:‬‬
‫‪ 1‬ﻛﺄس ﻣﺎء‬ ‫‪ 200‬غ ﻣﻜﺴﺮات ﻣﻄﺤﻮﻧﺔ )ﻟﻮز‪ ،‬ﺟﻮز‪،‬‬
‫‪ 1‬ﻛﺄس ﺳﻜﺮ‬ ‫ﻓﺴﺘﻖ(‬
‫‪ 1/2‬ﻛﺄس ﻋﺴﻞ‬ ‫‪ 250‬غ ﻋﺠﻴﻨﺔ اﻟﻔﻴﻠﻮ‬
‫‪ 2‬ﻣﻠﻌﻘﺔ ﻛﺒﻴﺮة ﻋﺼﻴﺮ اﻟﻠﻴﻤﻮن‬ ‫‪ 250‬غ زﺑﺪة آرﻻ ﺑﺮو ﻏﻴﺮ اﻟﻤﻤﻠﺤﺔ‬
‫‪ 1‬ﻋﻮد ﻗﺮﻓﺔ‬ ‫‪ 1‬ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ ﻣﺴﺤﻮق اﻟﻘﺮﻓﺔ‬
‫‪ 1/3‬ﻣﻠﻌﻘﺔ ﺻﻐﻴﺮة ﻣﻦ اﻟﻘﺮﻧﻔﻞ‬
‫اﻟﻄﺮﻳﻘﺔ‪:‬‬
‫اﻟﻤﻄﺤﻮن‬
‫‪ -1‬أﺧﻠﻂ ﺟﻤﻴﻊ اﻟﻤﻜﻮﻧﺎت ودﻋﻬﺎ ﺗﻐﻠﻲ‬
‫ﺑﻠﻄﻒ‪.‬‬ ‫اﻟﻄﺮﻳﻘﺔ‪:‬‬
‫‪ -2‬أﺗﺮﻛﻬﺎ ﺗﻐﻠﻲ ﻋﲆ ﻧﺎر ﺧﻔﻴﻔﺔ ﺣﺘﻰ ﺗﺼﺒﺢ‬ ‫‪ -1‬اﺧﻠﻂ اﻟﻤﻜﺴﺮات واﻟﻘﺮﻓﺔ واﻟﻘﺮﻧﻔﻞ‬
‫ﻧﺼﻒ اﻟﻜﻤﻴﺔ‪.‬‬ ‫ﻣﻌﺎً‪.‬‬
‫‪ -2‬ﻗﻄﻊ ﻋﺠﻴﻨﺔ اﻟﻔﻴﻠﻮ إﱃ ‪ 5‬ﺳﻢ ﺑﺎﻟﻌﺮض‬
‫× ‪ 15‬ﺳﻢ ﺑﺎﻟﻄﻮل‪.‬‬
‫‪ -3‬اﻓﺮد ﻋﺠﻴﻨﺔ اﻟﻔﻴﻠﻮ واﻣﺴﺤﻬﺎ ﺑﺎﻟﺰﺑﺪة‬
‫اﻟﻤﺬاﺑﺔ‪ ،‬ﺛﻢ رش ﻣﺰﻳﺞ اﻟﻤﻜﺴﺮات‪.‬‬
‫‪ -4‬اﺧﺒﺰﻫﺎ ﻟﻤﺪة ‪ 15‬دﻗﻴﻘﺔ أو إﱃ أن ﺗﻨﻀﺞ‬
‫وﺗﺤﻤﺮ ﻋﺠﻴﻨﺔ اﻟﻔﻴﻠﻮ‪.‬‬
‫اﻟﺘﺠﻤﻴﻊ‬
‫‪.‬‬‫اﻟﻔﺴﺘﻖ ﺑﺄﻧﺎﻗﺔ ﻟﺘﻐﻄﻲ اﻟﻌﺠﻴﻨﺔ ﺑﺎﻟﻜﺎﻣﻞ‬
‫‪.‬‬‫أﺿﻒ ﻧﻜﻬﺔ ﻣﻨﻌﺸﺔ ﺑﻮﺿﻊ ﺷﺮاﺋﺢ اﻟﺘﻮت داﺧﻞ ﻃﺒﻘﺔ اﻟﺤﺸﻮة‬
‫ً‬ ‫ً‬
‫ﻟﺘﺨﻠﻖ ﻣﺰﻳﺠﺎ ﻣﺜﺎﻟﻴﺎ‪.‬‬
 ‫إﻟﻬﺎم ﻟﻤﻄﺒﺦ اﻟﺤﻠﻮﻳﺎت‬

‫اﻟﻨﺴﺨﺔ اﻟﺮﻣﻀﺎﻧﻴﺔ‬
‫‪:‬‬‫ﺣﻠﻲ ﺗﺠﺮﺑﺘﻚ ﻓﻲ رﻣﻀﺎن‬
‫اﺑﺪأ رﺣﻠﺔ اﻟﻄﻬﻲ ﻣﻊ آرﻻ ﺑﺮو‬
‫ﻣﻊ ﺣﻠﻮل اﻟﺸﻬﺮ اﻟﻔﻀﻴﻞ‪ ،‬ﺗﺴﻌﺪﻧﺎ دﻋﻮﺗﻜﻢ ﻟﻼﻧﻄﻼق ﻓﻲ‬
‫رﺣﻠﺔ ﻣﻄﺒﺨﻴﺔ ﻣﻠﻬﻤﺔ ﺧﺎﺻﺔ ﺑﺤﻠﻮﻳﺎت رﻣﻀﺎن‪ ،‬ﺗﻘﺪﻣﻬﺎ‬
‫إﻟﻴﻜﻢ آرﻻ ﺑﺮو‪.‬‬

‫ﻓﻲ ﻫﺬا اﻹﺻﺪار اﻟﺨﺎص ﺑﺸﻬﺮ رﻣﻀﺎن‪ ،‬ﻧﻘﺪم ﻟﻜﻢ ﺑﻜﻞ‬

‫ﻓﺨﺮ ﻣﺠﻤﻮﻋﺔ ﻣﻦ وﺻﻔﺎت اﻟﺤﻠﻮﻳﺎت اﻟﻤﺒﺘﻜﺮة واﻟﺘﻲ ﺗﻢ‬
‫ﺗﺠﻬﻴﺰﻫﺎ ﺑﻌﻨﺎﻳﺔ ﻓﺎﺋﻘﺔ ﻟﺘﻤﺰج ﺑﻴﻦ اﻟﺘﻘﺎﻟﻴﺪ واﻻﺑﺘﻜﺎر ﺑﻜﻞ‬
‫ﺳﻼﺳﺔ‪.‬‬

‫اﻧﻄﻠﻖ ﺑﺘﺠﺮﺑﺔ ﻓﺮﻳﺪة ﻓﻲ ﻋﺎﻟﻢ اﻟﻄﻬﻲ ﻣﻊ ﺣﻠﻮﻳﺎﺗﻨﺎ اﻟﻤﻤﻴﺰة‪،‬‬

‫ﻣﻦ اﻟﺒﻘﻼوة اﻟﻤﻔﻜﻜﺔ اﻟﺘﻲ ﺗﺄﺗﻲ ﺑﻤﺬاق ﻋﺼﺮي وﻣﺘﻨﺎﻏﻢ‪،‬‬
‫إﱃ ﻛﻨﺎﻓﺔ ﺗﺸﻴﺰ ﻛﻴﻚ ﺑﺎﻟﻔﺮاوﻟﺔ اﻟﺘﻲ ﺗﻤﺰج ﺑﺸﻜﻞ ﺳﻠﺲ‬
‫ﺑﻴﻦ اﻟﻨﻜﻬﺎت اﻟﺘﻘﻠﻴﺪﻳﺔ اﻟﺸﺮﻗﻴﺔ وﻃﺮق ﺻﻨﻊ اﻟﺤﻠﻮى‬
‫اﻟﻜﻼﺳﻴﻜﻴﺔ‪ ،‬ﻟﺘﺨﻠﻖ ﻣﺰﻳﺠﺎ ً ﻣﻤﺘﻌﺎ ً ﺑﻨﻜﺘﻬﺎ وﻗﻮاﻣﻬﺎ‪ .‬وﻳﻤﺜﻞ‬
‫ﻓﻴﻤﺘﻮ اﻟﺘﻮت ﺗﻄﻮرا ً ﺣﻴﻮﻳﺎ ً ﻟﻠﻔﻴﻤﺘﻮ اﻟﻜﻼﺳﻴﻜﻲ‪ ،‬ﻣﻊ ﺗﺰﻳﻴﻨﻪ‬
‫ﺑﺎﻟﺘﻮت اﻟﻠﺬﻳﺬ‪.‬‬

‫وأﺧﻴﺮاً‪ ،‬ﺗﻤﺰج ﺑﺴﺒﻮﺳﺔ ﺗﺸﻴﺰ ﻛﻴﻚ ﺑﺎﻟﻔﺴﺘﻖ اﻟﻤﻤﻠﺢ ﻳﺒﻦ‬

‫ﺛﻘﺎﻓﺎت ﻣﺨﺘﻠﻔﺔ ﺣﻴﺚ ﺗﺠﻤﻊ ﺑﻴﻦ زﺑﺪة آرﻻ ﺑﺮو ﻛﻌﻨﺼﺮ‬
‫ﺗﻘﻠﻴﺪي ﻓﻲ ﻛﻴﻚ اﻟﺴﻤﻴﺪ ﻣﻊ ﻟﻤﺴﺔ ﻟﺬﻳﺬة ﻣﻦ اﻟﻔﺴﺘﻖ‬
‫اﻟﻤﻤﻠﺢ‪ ،‬ﻟﺘﺼﻨﻊ ﺗﺸﻴﺰ ﻛﻴﻚ ﺑﻨﻜﻬﺔ ﻣﺒﺘﻜﺮة وﺟﺬاﺑﺔ‪.‬‬
 ‫إﻟﻬﺎم ﻟﻤﻄﺒﺦ اﻟﺤﻠﻮﻳﺎت‬

‫اﻟﻨﺴﺨﺔ اﻟﺮﻣﻀﺎﻧﻴﺔ‬