Name

Yield
Portion Size

:
:
:

No

Ingredients

Method
1.
2.
3.
4.
5.

Unit

Qty

Price

Price / Unit

Name
Yield
Portion Size
No
1.
2.
3.
4.
5.
6
7
8

:
:
:

Melitzana
30

Ingredients
Eggplants, thinly sliced
Olive oil
Parsley, chopped, for garnish
Garlic, sliced
Tomatoes, chopped, for garnish
Onion, thinly sliced
Salt
Pepper

Unit
pcs
ml
gr
cloves
pcs
pc
tsp
tsp

Qty
15
350
50
5
10
2
3
2

Rp
Rp
Rp
Rp
Rp
Rp
Rp
Rp

Price
20.500
143.000
47.500
37.500
14.000
27.000
3.000
19.000

Price / unit
Rp
41.000
Rp
41.000
Rp
1.000
Rp
19.000
Rp
21.000
Rp
14.000

Name
Yield
Portion Size
No
1.
2.
3.
4.
5.
6.

Method
1.

2.
3.
4.

:
:
:
Ingredients
Fresh Red Beet
Garlic, Finely chopped
Olive Oil
Red Wine Vinegar
salt
Pepper

Pantzaria
30

Unit
kg
cloves
ml
ml

Qty

Price
1 Rp30.000
3
Rp28.000
150
Rp143.000
30
Rp3.000
Rp19.000

:
Remove leaves and don't cut the tap root.. Wash gently and place in
a small stock pot of cold water to cover.bring to a boil and cook until
done (40 - 50 minutes).
Drain the beets, cool under running cold water, and remove skin
with finger. And sliced it.
Combine beets, garlic, olive oil, and red wine vinegar in a bowl and
mix well. Don't forget to add salt and pepper.
Cover the bowl with plastic wrap and refrigerate for several hours
before serving.

Price / Unit
Rp30.000
Rp9.500

Name
Yield
Portion Size
No
1.
2.
3.
4.
5.
6.
7
8

Method
1.

:
:
:

Patates
30

Ingredients
Large potatoes
Garlic
Olive Oil
Water
Oregano
Lemon
Salt
Pepper

Unit
pcs
cloves
ml
ml
tbs
pcs

Qty

Price
7 Rp14.000
3
Rp28.000
150 Rp143.000
150
1
2
Rp3.000
Rp19.000

:
Preheat the oven 200oc .

2.

In a large mixing bowl, add the sliced potatoes and toss them with
the remaining ingredients until they are well coated.

3.

Lightly grease aluminium foil half sheet pan with olive oil. Place the
coated potatoes in a single layer and drizzle them with any
remaining marinade left in the bowl.

4.

Bake in a 200 oc oven for approximately one hour. Carefully turn the
potatoes halfway through cooking to prevent them from sticking and
to brown them evenly.

Re-season with salt and pepper and squeeze a bit morelemon juice(if desired) when they

Patates ready to served.

Price / Unit
Rp21.000
Rp9.500

Name
Yield
Portion Size
No
1
2
3
4
5
6
7
8
9

Method

:
:
:

Kounoupidi
30

Ingredients
Cauliflower Florets
Water
All purpose Flour
Vegetable oil, for frying
Olive Oil
Lemon Juice
Parsley, for garnish
Salt
Pepper

Unit
gr
ml
tbs

Qty

ml
pcs

Price
500
210
4
150
2

1.

Boiled 2-3 minutes cauliflower or until tender.

2.

Heat oil in a frying pan over medium-high heat. In a small bowl,

combine flour and water to make batter. Dip florets in the batter and
fry until golden. Drain on absorbent paper towels.

3.

In a small bowl, combine olive oil and lemon juice for making
latholemono.

4.

served cauliflower with latholemono over the top and garnish with
parsley.

Rp143.000

Rp3.000
Rp19.000

Price / Unit

Rp9.500

Name
Yield
Portion Size

:
:
:

No
1
2
3
4
5
6
7
8
9
10

Ingredients

Method

Dakos
30

Baguette
Tomatoes, pilled, masshed
Olive Oil
Feta Cheese
Ricotta Cheese
Black Olives
Capers
oregano
Salt
Pepper

Unit
Loaf
pcs
tbs
gr
gr
Pcs
tbs

Qty

Price
3 Rp10.500
3
Rp20.000
8 Rp143.000
150
50
30
3

1.

Moisten the Baguette with 4 tbs water. And drizzle with olive oil.

2.

Pilled and mashed the tomatoes and drain it.

3.

Crumble the feta cheese and ricotta cheese with a fork or grater.

4.

To put the dish togerher, spread the mashed tomato on Round

Barley Rusks and add the crumble cheese. Top with olive oil and
capers. Sprinkle with the oregano and drizzle with some extra olive
oil.

Rp3.000
Rp19.000

Price / Unit
Rp12.000
Rp19.000

Name
Yield
Portion Size
No
1
2
3
4
5
6
7
8
9
10
11
12

Method

:
:
:

Tirokroketes
30

Ingredients
Feta cheese, crumbled
Gouda cheese, grated
Cheddar Cheese
Whole egg
Egg white
Self Raising Flour
Milk
All purpose flour, for breading
Vegetable oil, for frying
Lemon
Salt
Pepper

Unit
gr
gr
gr
pc
pc
gr
ml

Qty

gr
pc

1.

Add all ingredient into a medium bowl, season well with salt and
pepper. Them mix well the ingredient.

2.

Cover the bowl with plastic wrap and fridge for 45 minutes.

3.

Form the mixture into small balls. Breading it to flour.

4.

Deep fry the Tirokroketes.

5.

Serve the Tirokroketes while still hot with a squeeze a lemon.

Unit
200
260
200
2
2
80
60
500
2
Rp3.000
Rp19.000

Qty

Name
Yield
Portion Size
No
1
2
3
4

Method

:
:
:
Ingredients
Graviera Cheese, sliced
Flour
Lemon
Vegetable Oil, for frying

Saganaki
30

Unit
gr
gr
pc

Qty

Price
300
150

1.

Sliced the cheese about 1,5 cm. don't cut the cheese to thin
because saganaki can melt to the pan.

2.

Dip the cheese to the water and breading with flour. It helps
saganaki form a nice golden crust and to hold its shape when fried.

3.

Add some oil to the pan and fry saganaki for few minutes on both
sides. Flipping the saganaki carefully with a spatla until nicely
colored.

4.

Before served, squeeze the lemon. And saganaki ready to served.

Price / Unit

Name
Yield
Portion Size

:
:
:

No
1
2
3
4
5
6
7
8
9
10
11
12

Ingredients

Method

Fresh Grapes
Olive Oil
Onion, minced
Long Grain Rice
Fresh Parsley, chopped
Fresh Dill
Pine Nuts
Dried Mint Leaf
Grape leaves
Lemon Juice
Salt
Pepper

Dolmathes
50 pcs

Unit
pcs
ml
pcs
gr
gr
gr
gr
tbsp
pcs
pcs

Qty
30-40
190
4
300
60
30
30
1 1/2
30
1/2

1.

Place the grape leave in oiling water and boil for 3-5
minutes.remove from water and set aside.

2.

in a large pan, heat the olive oil, saute onion until translucent about
5 minutes. Stir in the rice, parsley, dill, pine nuts, mint leaf, salt,
pepper. Remove from heat and stir in the lemon juice

3.

Place a tablespoon of filling in the bottom center of the leaf, fold the
bottom section up to cover the filling, fold the sides in towards the
center. Continue rolling the dolmathes up towards the top point of
the leaf

4.

Place the rolls in layer in the steamer an stemed it.

5.

Pour a litte olive oil over the dolmathes and enough water to cover
them. Steam for 45 minutes to an hour or until the rice cooked
through.

Price
Rp143.000
Rp25.000

Rp3.000
Rp19.000

Price / Unit
Rp12.500

Name
Yield
Portion Size

:
:
:

No
1
2
3
4
5
6
7
8
9
10

Ingredients

Method

1.

2.

Zucchini
Egg, beaten
Feta Cheese, crumble
Fresh Dill
Fresh parsley
All Purpose Flour
Self Rising Flour
Vegrtable Oil, for Frying
Salt
Pepper

Kolokithokeftethes

Unit
kg
pcs
gr
gr
gr
gr
gr

Qty

Price
1
2
250
30
15
60
30

:
Grate the zucchini and sprinkle with salt and pepper. Allow the
zucchini to sweat for 15 minutes. Using your hand to squeeze out
the excess liquid from the zucchini to make it dry.
To a medium sized mixing bowl add the zucchini, beaten egg,
crumbled feta, minced herbs, all purpose flour, and self rising flour.

Season the mixture with salt and pepper. Mixed well. (don't want to
over mix because the zucchini will get keep releasing more water.
Place some all purpose flour in a shallow plate or baking plate. Roll
the zucchini croquettes lightly in flour before frying them.
3.
Using medium high heat, heat the vegetable oil in a frying pan.
4.

5.

Using a small scoop to take the batter and round it like a meatball.
Dredge lightly in flour and fry it until golden brown.
Kolokithokeftethes ready to served and served wit
tzatziki sauce.

Rp3.000
Rp19.000

Price / Unit

Name
Yield
Portion Size

:
:
:

No

Ingredients

1
2
3
4
5
6
7
8
9
10

Method

Kalamaria Salata

Small Squid
White Wine
Bay Leaf
Oregano
Red Wine Vinegar, for garnish
Extra Virgin Oil
Fresh Parsley, chopped
Onion, Sliced
Salt
Pepper

Unit
gr
ml
pc
tbs

Qty

Price
500
210
1
1
Rp143.000

gr
gr

50
50

1.

Place the whole squid, wine, and bay leaf in a small stew pot. Bring
it to boil, lower heat and simmer, covered, 35 - 40 minutes.

2.

Drain and cut the squid into rings. Place on a serving platter or in a
salad bowl. Sprinkle with salt, pepper, and oregano. Add olive oil
and vinegar to taste.

3.

Kalamari salata ready to served and topped with chopper parsley

and onion slices.

Rp25.000
Rp3.000
Rp19.000

Price / Unit