The tools and catering principles adopted in the restaurants differ systemically from these at home. Foods and menus are prepared on various stages and in appropriate tools and equipments. Considering the aforementioned fact, ABIDO produces special spices mixtures so different from the ones prepared initially for the home use only. These recipes have a great taste and are of the best quality. Actually, the restaurants tend to unify the spices and condiments and use same in catering, which preserves the high quality thereof. ABIDO provides a customized range of condiments and spices for each restaurant.

                       





    

FAHITA
 A Mexican food made of chicken, vegetables, cheese and flavored seasonings. The meat must be soaked into the condiments subsequently fried on a cooker with (tomato puree) and vegetables.(Quantity gr/kg)

 

PHILADELPHIA
 This platter is made of sliced meat chunks macerated into condiments. Then the meat is fried on a cooker with vegetables and grated mozzarella. The spices are used during maceration and before cooking. (Quantity gr/kg) 

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COSCOS
 Coscos is a traditional meal in the Arab Maghreb constituted of vegetables and meat with a special kind of spices and condiments. (Quantity gr/kg) 

PIZZA HERBS
 Pizza has become a universal meal. Originally pizza is an Italian food, prepared in various manners and recipes. ABIDO offers a bouquet of aromatic herbs for almost each kind of pizza. Once added the seasonings enhance the flavor of the meal. Each can at sole discretion add the needed quantity of herbs before serving, the same can be put on the table in the spices container an added pursuant to taste. 

 

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THE SOUP SPICES 
 Soup is one of the most popular and universal meals prepared according to various recipes. Soup (potage) has its own spices mixture that adds an extravagant flavor to the meals. (Quantity appr. gr./ 5l of soup during cooking).

 

MARINATED BROASTED 
 The chicken slices are marinated for 3 hours in the mixture made of 100 gr for each 10l of water, before roasting. The substance helps the extraction of blood from the chicken also the burst of the hot oil and spices into the meat during the frying process, which enhances the great taste. There is special equipments for this mechanism. 

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BROASTED SPICES 
 Broasted is a flavored meal prepared according to the American way of great taste. 15% of the mixture must be added to the flour before frying in order to get a golden colour and a tasteful flavor. 

 

BROASTED CHICKEN
Chicken shall be marinated for 3 hours. Subsequently, 7% of the spices are mixed with the flour. Chicken is drenched with eggs, than with the special flour and spices. Once this process ends the chicken will be fried in a pressure pan for 15 minutes and served. 

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CRISPY CHICKEN
 Crispy chicken is a hot meal characterized by a peel, which differentiates it from ordinary chicken. It is prepared in a special manner and appropriate crispy spices. (It adds a great flavor gr/Kg of chicken)

 

SPICE FOR THE CHICKEN WINGS 
 The meat slices are marinated before roasting or frying in vinegar, lemon and garlic for 4 hours in the fridge. (Spices are added in a rate of / kg)

CHICHE TAOUK
 Must be added to the chicken during maceration (rate / Kg) 

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CHICKEN BURGER / CHICKEN CHAOURMA / CHICKEN SAUSAGES
 Special mixtures. The result of long studies and experience. (50 gr for each Kg)

ESCALOPE SPICES 
 This kind of spices is added to the grinded cube (kaak) before frying. (rate / kg)

 

 

ROST BEEF SPICES 
 Spices are added to the roast beef slices after boiling and before roasting it in the oven. 

 STEAK SLICES
 The spices are added during roasting.

 PERIANI SPICES
 An East Asian meal of great flavor constituted of rice and vegetables. Arabs call it the rice spices. (Rate /Kg).

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CURRY
 An Indian meal of universal reputation. Curry is added to the rice, chicken, vegetables and fruits. The whole ingredients are than mixed in the same bowl. This meal has a great flavored taste combining spicy to salty and sweet taste.

 

SEASONING OF KAJEN
 The spices are added to the chicken slices during maceration for 5 hours into vinegar and lemon. (Rate / Kg)