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The Catering Project  

In 2017 the ZLC provided one-off vocational training in food preparation, production, and catering. It was then awarded funding for a professional catering kitchen for a selection of women to cook from.

In June 2018 six of these trained women came forward requesting to begin a catering project using the new kitchen.

One is a Jordanian grandmother, who worked in a canteen kitchen for fifteen years and was laid off. She makes delicious traditional Jordanian makmoura. Another is in her twenties, and recently fled Syria. She is known for her delicate halwat jbne, a sweet cheese desert.

All of these women are exceptional home cooks, and all have their own strifes they are trying to overcome. We hope that with food, ever the healer, they will be empowered to take back control of their lives.

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Menu

Starters:

Soup – 1 JOD (1 person)

Arabic Salad 0.75 JOD (1 person)

Tabbouleh1 JOD (1 person)

Mains:

Diwali15 JOD for 1 KG (12 people)

Diwali7 JOD for 1/2 KG (6 people)

Kabsa + 2 KG rice + 2 chickens – 24 JOD (12 people)

Mansaff24 JOD (12 people)

Biriyani –  2 KG rice + 2 whole chickens – 24 JOD (12 people)

Chicken & Rice Meal – 250g rice + 1 pc chicken + 1 yoghurt  – 4 JOD (1 person)

Kibbe – 4 JOD for 10 pcs

Makmoura – 5 pcs + yoghurt – 3.50 JOD

Sweets:

Halwat Aljben – 5 JOD for 1 KG (5 people)

Asabee’ Zainab – 2.50 JOD for 1 KG

Al Awameh – 3 JOD for 1 KG

Harisa – 3.70 JOD for 1 KG