Chef's Journal: Professional Kitchen Know-How - Page 2
Practical articles for restaurants: the broasted marinade secret, Syrian chicken shawarma, shish tawook, egg powder and spice cost. Ask our team on WhatsApp Page 2 of 2.
How to Keep the Same Taste Across Every Branch
Practical steps to keep restaurant food consistent across branches and shifts: gram-based recipes, ready seasonings, staff training and costing. Get a quote.
Read articleRestaurant Shish Tawook Marinade: Recipe & 3 Flavors
Restaurant shish tawook marinade for 5, 25 and 50 kg of chicken: oil, garlic, lemon and vinegar ratios, plus smoked, BBQ and herb versions. Request a quote.
Read articleDoner Meat Shawarma in Restaurants: Binder & Fat Ratio
How restaurants make doner meat shawarma: 3 mm mince, 80/20 meat-to-fat, binder, water and seasoning per kg. Request a quote from Al Laith.
Read articleSyrian Chicken Shawarma Marinade for Restaurants
Restaurant recipe for Syrian-style chicken shawarma marinade per 50 kg: citrus, vinegar, yoghurt and shawarma seasoning, and marinating time. Request a quote.
Read articleThe Secret of Restaurant Broasted Chicken Marinade
How restaurants marinate broasted chicken: seasoning and water ratios for 10, 25 and 50 kg, marinating time and odour removal. Request a quote from Al Laith.
Read articleHow to Use Egg Powder: Mixing Ratios, Uses & Storage
A practical guide to egg powder for Egyptian restaurants: whole egg vs yolk vs white, water ratios, kitchen uses and storage. Request a quote from Al Laith.
Read articleWant a consistent marinade and a known plate cost?
Send us your menu on WhatsApp — the Al Laith team suggests products and dosages and sends a quote and a sample. Delivery across all of Egypt.