THIREED RAVIOLI – Vegan Fine Dining (5 Portions)

Ravioli is pre-made and portioned. No dough or filling prep required during service.

A. Tomato–Loomi Sauce

San Marzano tomatoes, crushed – 750 g

Onion, fine dice – 75 g

Celery, fine dice – 50 g

Garlic, minced – 10 g

Tomato paste – 25 g

Loomi powder – 2 g

Ground coriander – 1.5 g

Ground cumin – 1 g

Madras curry powder – 2 g

Olive oil – 50 g

Water / veg stock – 150 ml

Salt – ~5 g

Sweat aromatics in half the oil. Add spices & tomato paste, then tomatoes, loomi & stock. Simmer 12–15 min, blend smooth, strain, whisk in remaining oil.

C. Herb Oil

Olive oil – 200 ml

Coriander leaves – 10 g

Parsley leaves – 10 g

Salt – Pinch

Blanch herbs, shock, blend with oil, strain.

D. Assembly & Plating (per plate)

Pre-made ravioli – 6 pcs
Tomato–Loomi sauce – 70 g
Herb oil – as needed
Ragag shards – 3–4 pcs
Micro herbs & loomi dust – light finish

Warm sauce, boil ravioli 2½–3 min, arrange on sauce, drizzle herb oil, insert ragag shards, finish with herb

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HAREES MINESTRONE – Vegan Fine Dining (5 Portions)

A. Vegetable Stock Base

Olive oil – 50 g

Onion, diced – 200 g

Celery, diced – 125 g

Carrot, diced – 125 g

Garlic, minced – 25 g

Tomato paste – 50 g

Ground coriander – 2.5 g

Ground cumin – 2.5 g

Turmeric – 1 g

Water / vegetable stock – 2.5 L

Salt – To taste

Sweat vegetables, add tomato paste, bloom spices, add stock, simmer 20 min, strain.

B. Harees Base

Cooked cracked wheat / barley – 250 g
Olive oil – 25 g
Salt – to taste
Simmer 5 min.

C. Vegetable Mix

Celery – 125 g
Carrot – 125 g
Leek – 125 g
Onion – 125 g
Simmer gently 10–12 min.

F. Garnish & Plating (per bowl)

Chili oil – 5 g
Herb oil – 5 g
Fresh coriander – few leaves
Lemon zest – pinch