Foodservice Equipment & Supplies

JAN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Favored by Younger Consumers Thirty-five percent of all consum- ers would like to see more Middle Eastern and North African influ- ences on restaurant menus. Those percentages increase for mem- bers of Gen Z and Millennials, with 47 percent and 46 percent, respectively, showing an interest in more Middle Eastern and North African food influences. Twenty- four percent of consumers, but significantly more Gen Zs (41 per- cent) and Millennials (37 percent), seek different regional Middle Eastern and North African cuisine experiences, such as Tunisian and Yemeni cuisines. Source: Technomic trends FE&S reports on the hottest trends in tabletop design, concept development and other areas of the foodservice industry — both at the back and front of the house. by Amelia Levin Modern Middle Eastern Cuisine 14 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 Middle Eastern flavors and foods continue to trend, with chefs putting modern spins on the classics and chains beginning to make hummus bowls, falafel and pita sandwiches a mainstream favorite. The popularity of Middle Eastern cuisine falls on the heels of the very trendy Mediterranean cuisine movement, with its plant-based focus on fresh vegetables, healthy fats, beans and legumes as more consumers clean up their diets. Trending Modern Middle Eastern Foods: ● S'khug — a Yemeni hot sauce enjoyed throughout Israel with cardamom, cloves, cilantro, red chile pep- pers, and many other ingredients ● Labneh — strained yogurt "cheese" ● Za'atar — spice blend with sumac, dried thyme and sesame ESSENTIAL EQUIPMENT: ● Live-fire grills ● Wood ovens for fresh pita and Israeli breads ● Mortar and pestle for spice blends ● Food processors for hummus and other sauces "People are embracing flavors farther eastward in the Mediterranean and Middle East. I expect to see a further incorporation of Turkish and Middle Eastern spice combinations and dishes. With so many men and women of the military stationed abroad in these regions and Afghanistan over the last decade, I think our acceptance of those cuisines will increase." — John Griffiths, expert chef, Andrew Freeman & Co. Middle Eastern- and Israeli-inspired Restaurants There has been an influx of modern Middle Eastern- and Israeli-inspired restaurants in New York City and Brooklyn over the past few years. Here's a sampler of three: Bar Bolonat The restaurant bills itself as a celebration of modern Mediteranean and new Israeli cuisines with dishes that include chickpea gnocchi, kibbeh with spiced beef, pine nuts and preserved lemon yogurt, and merguez kebabs. Kubeh The name stems from a dumpling enjoyed in the Middle East. The restaurant serves it stuffed with different fillings like Syrian cod and cilantro, slow-cooked beef or Iraqi vegetables. The signature dish, seen top right, is boiled and served in broth. Timna A modern Israeli/Mediter- ranean restaurant with fresh-baked kubaneh bread, burratush (fatush with burrata), lamb belly katayeif. Pictured at bottom right is the seared scallop with mushroom ragout and sunchoke puree topped with a deep-fried poached egg. Concept Closeup: Naf Naf Grill Israeli-born Sahar Sander founded this Chicago-based chain, which now plans to open more than 30 units in five states. The Middle East- ern-inspired menu features build- your-own hummus bowls, pitas, rice platters and salads, accompanied by falafel and shawarma, colorful slaws and salads, customizable sauces and finishing touches. Kubeh Bar Bolonat Timna

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