Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1.

Trim the lamb shoulder

2.

Chop the lamb meat

3.

Chop the onions

4.

Chop the pimentos

5.

Season the meat with all spices

6.

Season with salt and garlic

7.

Add the harissa paste

8.

Pass one more time through the meat machine

9.

Mix with the dough mixer adding a little bit of water or ice

10.

Rince the Lamb casings

11.

Stuff the lamb casing

12.

Form the saussage +/- 10 cm long

13.

Hang the Merguez in the cold room for 2 to 3 days

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