Coffrend Restaurant

Coffrand Tricurant

Grilled Chicken

Skewered meat served with grilled vegetables.

Kabob

Refreshing cocktail made with mint, lime, and rum.

Mojito

Grilled chicken skewers marinated in spices.

Chicken Kebabs

Creamy rice dessert topped with cinnamon.

Rice Pudding

A traditional Middle Eastern dessert made with thin noodle-like pastry.

Kanafeh

A selection of vegetarian dishes served with rice.

Vegetarian Platter

Marinated chicken or beef cooked on a vertical rotisserie.

Shawarma

Soda

Grilled lamb marinated with Middle Eastern spices.

Lamb Kabob

Grilled marinated meat served with pita and garlic sauce.

Kebabs

Mint Lemonade

Crispy falafel with lettuce, tomato, and tahini sauce.

Falafel Wrap

Marinated chicken or beef served with rice, salad, and pita.

Shawarma Plate

Grilled chicken marinated in spices and served with rice.

Chicken Kabob

Marinated lamb cooked on a vertical rotisserie.

Lamb Shawarma

Crispy fried chickpeas served with tahini sauce.

Falafel

Marinated chicken served with garlic sauce and pita.

Chicken Shawarma

A fresh salad made with parsley, mint, tomatoes, and bulgur.

Tabbouleh

Roasted eggplant blended with tahini, garlic, and lemon juice.

Baba Ghanouj

Mint Tea

Layered pastry filled with nuts and honey.

Baklava

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Prepare the Dry Ingredients

In another bowl, beat the eggs and then add the milk and melted butter. Mix until fully incorporated.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.

Mix Dry and Wet Ingredients

Preheat Oven

Pour the batter into a greased 9x13 inch baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake Base

In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.

Prepare the Filling

Once the base has cooled, spread the cream cheese filling evenly on top of the base.

Cool and Fill

Top the cream cheese filling with whipped cream and sprinkle chocolate shavings on top for decoration.

Add Toppings

Cut the dessert into squares and serve immediately or refrigerate until ready to serve.

Slice and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Eggs

Butter

Cream cheese

Powdered sugar

Vanilla extract

Whipped cream

Chocolate shavings

Preheat your oven to 350°F (175°C). This ensures that the batter cooks evenly.

Preheat the Oven

Grease and flour a 9x13 inch baking pan to prevent sticking.

Prepare Baking Pan

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder. Whisk together until well mixed.

Combine Dry Ingredients

In another bowl, combine the melted butter, vanilla extract, and almond extract. Mix well.

Add Wet Ingredients

Slowly pour the wet mixture into the dry mixture, stirring until just combined. Be careful not to overmix.

Combine Mixtures

Fold in the chopped nuts and dark chocolate chips into the batter until evenly distributed.

Incorporate Toppings

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Mixture

Remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Cool the Coffrand Tricurant

Once cooled, slice the coffrand tricurant into squares and serve. Enjoy!

Unsalted butter, melted

Almond extract

Cocoa powder

Chopped nuts (walnuts or almonds)

Dark chocolate chips

In a bowl, mix together olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Add chicken breasts to the bowl, ensuring they are well-coated. Cover and marinate for at least 30 minutes in the refrigerator.

Marinate the Chicken

Preheat your grill to medium-high heat, approximately 375-400°F (190-200°C).

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.

Grill the Chicken

Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cook the Rice

Chop the cucumber into bite-sized pieces and halve the cherry tomatoes. In a large bowl, combine mixed greens, cucumber, and cherry tomatoes.

Prepare the Salad Ingredients

Drizzle olive oil and balsamic vinegar over the salad. Season with salt and black pepper to taste. Toss gently to combine.

Dress the Salad

Chicken breasts

Olive oil

Garlic powder

Paprika

Black pepper

Lemon juice

Long-grain rice

Water

Mixed greens

Cherry tomatoes

Cucumber

Balsamic vinegar

In a large mixing bowl, combine olive oil, minced garlic, lemon juice, paprika, cumin, salt, and black pepper. Whisk the ingredients together until well blended.

Prepare the Marinade

Cut the chicken breast into 1-inch cubes and add it to the marinade. Toss to coat the chicken pieces evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

While the chicken is marinating, cut the bell peppers, red onion, and zucchini into chunks. Set aside.

Prepare Vegetables

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.

Soak Skewers

Thread the marinated chicken pieces onto the skewers, alternating with chunks of bell peppers, onion, zucchini, and cherry tomatoes. Leave a little space between each piece for even cooking.

Assemble Kabobs

Preheat your grill to medium-high heat, about 400°F (200°C).

Place the assembled skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (75°C).

Grill the Kabobs

Remove the kabobs from the grill and let them rest for a few minutes before serving. Enjoy with your favorite dipping sauce or side dish!

Serve

Chicken breast

Garlic cloves

Cumin

Bell peppers (red, yellow, green)

Red onion

Zucchini

Skewers (wooden or metal)

In a sturdy glass, add the fresh mint leaves and sugar. Use a muddler or the back of a spoon to gently press the mint leaves against the sugar to release their natural oils. Be careful not to tear the leaves too much.

Muddle Ingredients

Cut the lime in half and squeeze the juice from both halves into the glass, discarding the lime halves afterward. Stir the mixture gently to combine the mint, sugar, and lime juice.

Add Lime Juice

Pour the white rum into the glass and stir again to ensure all the ingredients are well mixed.

Add Rum

Fill the glass with ice cubes, packing them tightly to keep the drink cold.

Add Ice

Pour the club soda over the ice until the glass is full. Stir gently to mix the club soda with the other ingredients without losing too much carbonation.

Top with Club Soda

Garnish the drink with a sprig of fresh mint and a lime wedge on the rim of the glass. Serve immediately with a straw or a stirring stick.

Garnish and Serve

Fresh Mint Leaves

Lime

Granulated Sugar

White Rum

Club Soda

Ice Cubes

In a mixing bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground paprika, ground coriander, salt, and black pepper. Whisk together until well blended.

Combine Marinade Ingredients

Cut the boneless chicken breasts into 1-inch cubes. Place the chicken pieces in a large resealable plastic bag or bowl. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, or up to overnight for more flavor.

If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill. If using metal skewers, they are ready to use.

Prepare the Skewers

Thread the marinated chicken pieces onto the skewers. If using, alternate with pieces of chopped bell peppers, red onion, and zucchini for extra flavor and color. Leave a little space between each piece for even cooking.

Assemble the Kebabs

Preheat your grill to medium-high heat, approximately 375°F (190°C).

Place the skewers on the grill. Cook for about 10-15 minutes, turning occasionally until the chicken is fully cooked and has a nice char. The internal temperature should reach 165°F (75°C).

Cook the Kebabs

Once done, remove the kebabs from the grill and allow them to rest for a few minutes before serving. Serve hot with your choice of sides or dipping sauces.

Rest and Serve

olive oil

lemon juice

garlic cloves, minced

ground cumin

ground paprika

ground coriander

salt

black pepper

boneless, skinless chicken breasts

bell peppers, chopped

red onion, chopped

zucchini, sliced

wooden or metal skewers

Rinse 1 cup of Arborio rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch and prevents the pudding from becoming too sticky.

In a large saucepan, combine the rinsed Arborio rice, 4 cups of milk, 1 cup of granulated sugar, and 1 teaspoon of salt.

Combine Ingredients

Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan.

Cook the Mixture

Once boiling, reduce the heat to low and let it simmer uncovered for about 30-35 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.

Simmer the Rice

Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. If using, add 1 cup of raisins and mix well.

Add Flavorings

Let the rice pudding cool at room temperature for about 10 minutes before serving. The pudding will thicken further as it cools.

Cool the Pudding

Spoon the rice pudding into serving bowls and sprinkle each serving with ground cinnamon and ground nutmeg to taste.