Cooking

Oven

Preheat the oven to 350°F. Season the beef tenderloin with salt. In a hot pan, sear all sides until lightly browned. Evenly coat the beef with the Baharat spice mix, then place it in the roasting bag and seal with the provided zip tie. Place the sealed bag on a baking sheet and roast until the internal temperature reaches 120°F. For medium-rare, remove from the oven at 120°F, open the bag and let rest for 5 minutes before slicing. If not cooked to your liking, return the beef to the oven and continue roasting, checking periodically until it reaches the desired temperature.

Stove-top

Pour the beef jus into a medium saucepan and warm over low heat until heated through.

Oven

Preheat the oven to 350°F. Using the shawarma marinade bottle, evenly coat and massage the marinade into the short ribs. Season with salt to taste. Place the short ribs in the roasting bag and seal with the provided zip tie. Place the sealed bag on a baking sheet and roast for 1 hour. Check the internal temperature with a meat thermometer. If below 200°F, reseal the bag and continue roasting, checking regularly, until the short ribs reach 200°F and desired tenderness. Once done, carefully open the bag and roast uncovered for an additional 10 minutes.

Stove-top

Pour the tamarind jus into a medium saucepan and warm over low heat until heated through.

Oven

Place the root vegetable gratin on a sheet pan or saute pan and warm in the oven at 350°F for 15 minutes, or until hot throughout.

Microwave

Microwave for 2 minutes, or until hot throughout.

Stove-top

Pour the Harissa Tomato sauce into a medium saucepan and warm over low heat until heated through.

Oven

In a large bowl, toss the marble potatoes with salt and olive oil until evenly coated. Spread the potatoes out on a baking sheet and warm in the oven at 350°F for 8 minutes, or until hot throughout.

Microwave

Microwave for 1 minute, or until hot throughout.