The document provides information about Fiesta catering and conference services company. It discusses the company's founding in 2009 in Addis Ababa, Ethiopia. It outlines the various services Fiesta provides, including catering, remote site catering, conference management, emergency food services, equipment rentals, trade shows and exhibitions, and corporate annual events. It also includes information on the management team and clientele.

1. Web Site Version
1. Home (Tab)
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2. About (Tab)
Our Company (subpage 1)
Fiesta catering and conference services company was formed in 2009 in Addis Ababa, Ethiopia, with the goal of
managing memorable events of both national and international scale. As a team of young, creative, and
professional event organizers, our goal is to serve best our customers’ expectations by providing outstanding
customer service.. By our Executive staffs members with at least 20years of individual working experience in
the events, hotel, media, and advertising industries, we set to design and organize events for our clients that
help them achieve their targets be stand promote their ideas. In its 3 years of operation, FIESTA has built an
impressive events repertoire and clientele without compromising its most important principle.
“Every event is unique. So, every concept is original and tailor-made to fit that event”
We still manage to deliver cost-effective events to our clients, thanks to our in-house solutions.
F.I.C.C.S (Fiesta International Catering and Conference Services) will be a leading company in organizing
quality, unique and cost-effective events. As professionals in the catering and event management industry,
F.I.C.C.S is involved in every stage of events’ planning depending upon clients’ preferences & budget. With the
constant introduction of new trends, and with the integrated business solutions we provide, we strive to
provide our clients with the best service they can accept.
A Catering and Conference Services management provides a broad range of services thanks to our in-house and associates
talents and solutions. Whether you require delicious & unimaginable food presentation or event concepts, event
management, exhibition and stage designs, or video production, we can provide you with your needs competitively.
The essence of every job is management; We plan and manage every event with the fullest commitment and
dedication to ensure satisfaction and success.
Management Team (Subpage2)
• Angesom KIdane Afework

2. • Hosana Haile
• Hiwot Mulugeta
• Maria Checchin
Foodservice Consultants Society International
• Beshir Mohammedsalleh
Foodservice Management
• Rita Checchin
Foodservice Consultants Society International

3. • Messy Deres
• Enderyas Fitshatsion
• Ermias Hailu

4. Our Clientele (subpage3)
We have a broad repertoire of clients ranging from the local wedding planers to hospitals & schools to the
diplomatic community, international organizations ,financial institutions, manufacturing, mining companies
and corporations.
Accreditation (Subpage4)
F.I.C.C.S was registered as a catering & event organizer with Ministry of Industry and trade on the year 2009 and
has managed a number of events for the Government of Ethiopia. Some of the ministries serviced are:
Ministry Of Trade & Industry
Ministry of Education
Ministry of Health
State Government
3- Services Tab
1. Caterings (Subpage1)
Our catering services range from box-lunch drop-off to full-service of, weddings, private parties, get together,
corporate, remote site, camping and emergency caterings.
We always listen and respect to your specific dietary or religious needs and have put together diverse menu
selections. These include Halal, Kosher, Vegetarian, Vegan and food allergy requests. Fiesta Catering applies and
cares for the global food sustainability and food safety.
The Fiestas Business trend is towards satisfying all the clients’ senses with food as a focal point. With the correct
atmosphere, we as professionals in the hospitality industry specialized in the events and catering services,
promises to make your event special and memorable.
Fiesta catering has developed our own in house healthy eating program, Healthy Bite, which developed in
accordance with international guidelines assists our customers in selecting the “healthy choice” at meal times.

5. The key to healthy eating is enjoying a variety of foods from the different food groups. Whilst over the years
society has gained greater knowledge about food and nutrition, for many of us with our hectic “no time to cook”
lifestyles, healthy eating has actually become harder.
Fiesta Catering knows that nutrition is important to health throughout life and we recognize our responsibility to
assist effective nutritional education through the provision of nutritious, healthy food and beverage options.
We have accordingly developed our national Healthy Bite Program, full of menu selections that not only taste
good, but are good for general health, vitality and well-being.
See menus……..
Link with MENU TAB
2. Remote site catering (Subpage2)
Fiesta catering provides a comprehensive, multi-sector service for mining villages, military bases, refugee
camps and remote locations. At the heart of our offering is a proven understanding of these communities, and
the people who live and work there. We know the role our services play in promoting a safe, peaceful and
productive environment, and the value of staff that relate to the needs of remote workers. Each day we bring
some of the comforts of home to these workers, knowing how much it means to them.
Catering
Our remote site services and work camps catering are custom tailored to each client. Catering a remote
construction site always includes high quality, wholesome, freshly prepared, delicious food with a variety of
choices to consistently please a diverse work force. Please see a sample menu plan.
Fiesta Catering takes pride in the planning and preparation of nutritionally balanced menus which incorporate
the principles of our Quality, Food Hygiene and Environmental Programs.
We are expert in providing food services to hospitals, aged care facilities, remote sites, urban establishment
and educational facilities.
Our food services range from daily lunch delivery through to coffee shops and extend to full 4, 5 or 6 week
cyclic menus, all prepared in our professional kitchens on site.
Link with REMOTE SITE CATERING Tab…….
3. Conference Management (subpage4)
Conference Management
We offer superior management of conference logistics in Ethiopia and the Eastern Africa, regardless of location or
size. Whether you are looking for a few complementary services to support your conference team, or for a full
spectrum of conference management solutions, we will customize our services to match your needs.
Link with CONFERENCE SERVICES Tab………..
4. Emergency & Mass food services (subpage5)

6. EMERGENCY & MASS FOOD SERVICES
Emergency and mass food service is a core service that we have provided since 2010. Mass food service mission
included preparing and serving hot meals with 24 hours notice, we can immediately mobilized and set up cooking
and distribution contract for three hot meals per day or twice (lunch and dinner) per person per day. Meals to be
served in clam shell containers, with utensils, and are placed in evacuees vehicles as they passes our distribution
points. Our scope included everything from unloading trailers of frozen food to actual service into clamshells and
delivery to temporary shelters, refugee camps, churches, neighborhoods, etc.
Fiesta Catering have over 20 full-time employees and the source to over 350 subcontract employees dedicated to
emergency response, mass feeding and recovery contracts that has 30 years and above experiences in various local
and international programs in disaster scenarios and emergency response situations. In order to provide critical
emergency response and recovery services to the displaced we have to understand the necessary diversification,
demands, and need for prompt response. Fiesta Catering provides demonstrated program management
experience in emergency response situations.
FIESTA CATERING STAFF MEMBERS
Fiesta Catering offers staff members who can relate and respond to the diverse needs of those individuals who
have been forced to evacuate their homes and seek refuge in a shelter. The Fiesta Catering team understands the
emotional stress and anxiety these evacuees are experiencing. We have also developed ways to accommodate
those with special needs. Our previous contingency food service and disaster response work had unique human
aspects that Fiesta Catering staff members addresses head-on due to the impact disasters and displacements
brings on individuals. Our direct contact with the public included coordinating social services, medical services,
and special events for evacuees - items completely outside of our contractual scope.
GREAT FOOD
Great food, friendly service, and a varied menu - these and many other factors combine to determine the ultimate
appeal and success of a food service provider. The Fiesta team not only emphasizes the importance of outstanding
food, we insist on it as part of our commitment to our clients and customers. Our goal is to bring visual appeal,
variety, and exciting flavors to each and every meal we serve.
All of our menus are designed to suit the unique tastes of the entire dining population of the facilities and to
accommodate those with special needs.
When you select the Fiesta Catering team as your partner, you have our guarantee that we will utilize all of our
local, regional, and national resources to respond to a disaster.
THE FIESTA CATERING TEAM COMMITMENT
The Fiesta team looks forward to bringing energy, enthusiasm, and commitment to any food service operation. In
these days of large contract companies, we take pride in being unique and known as the company who is personal,
receptive, and committed to true partnerships - offering customized service solutions, quality food, and fair
pricing. We understand that it is not just about the food. We must deliver lasting value to, and a measurable
impact on, the communities in which we serve, live, and play.

7. Providing such meals in a post-disaster environment is not an easy task, especially given logistical challenges and
remote management. Fiesta Catering has proven its ability to perform even in the most unpredictable and harsh
environments under tight deadlines. Additionally, our simple, straightforward approach to pricing allows clients to
know that regardless of the location or conditions, food service costs will be fairly predictable.
Open page as it is from the service tab….
Special event production (subpage6)
Special Events & Event Production
Our clients make us want to come into work every day and do great things. We are constantly challenged by the
range of unique projects we are hired to produce; and we love it. Beyond the awards and accolades we receive for
our work, we value the solid relationships we have built with our client companies, both public and private.
The key to our success is the ability to take an idea from concept to reality. Sharing your vision and allowing us to
address your objectives will result in high quality experiences. Any audience reaction less than a collective "WOW"
means we haven't done our job.
Every project is a mission to deliver something outstanding, without losing sight of the need for a personal touch,
even on your biggest projects. There is nothing more rewarding for us than pulling together an event sewn with
seamlessly magical moments and leaving our clients with big smiles on their faces.
We look forward to working with you on something Perfect soon.
Link with CONFERENCE SERVICES Tab….
5. Event Equipment rentals (subpage7)
Equipment Rental & Service Performa
No of
No Description QTY Unit Price Total
People
1 Executive chairs 85.50 ---------------
2 Chair Cover 30.00 ---------------
3 Trailer with ribbons. 115.00 ---------------
4 VIP silver trays 30.00 ---------------
5 Napkin rings 5.00 ------------
6 Tent from 4m/6m to 9m/32 from700-6500 ----------------

8. 7 Tent mounting service. 200.00 ----------------
8 Cristal Chandelier 550 ---------------
9 Podium 900 ---------------
10 Red Carpet 25m 900 --------------
11 Champagne glass 3.50 - 7.26 --------------
12 Ball room Chairs mustard, blue 18.94 --------------
13 Round banquets tables Med 44.35 --------------
14 Table Cloth W. design for Round 30.00 --------------
15 Rectangular Banquets tables 45.00 --------------
16 Table cloth plain for Rectangular for buffet. 29.00 --------------
17 Table skirting W. design yellow, blue, red 35.00 ---------------
18 Rectangular Banquets tables 45.00 ---------------
19 PVC white tables 25.00 ---------------
20 PVC white chairs 3.00 ---------------
21 Cocktail Stand tables 65.00 --------------
22 Ethiopian Style Coffee Ceremony 800,00 ---------------
23 BBQ grill 120,00 ---------------
24 Table Cloth W. Design 30.00 ---------------
25 Table Napkins W. design Yellow, blue, orange, white 5.84 ---------------
26 Porcelain Dinner plate plain or w. design 2.50 - 4.84 --------------
27 Melamine plates 1.50 --------------
28 Porcelain Salad Plate plain or W. design 2.00 - 3.63 -------------

9. 29 Table knife 1.50 - 2.50 -------------
30 Table Fork 1.50 - 2.50 -------------
31 Whisky glass short 2.50 - 3.50 -------------
32 Water glass (whisky glass long) 2.00 - 2.50 --------------
33 Wine glass Red 4.00 - 5.63 -------------
34 Chafing dishes 75.00 to 125,00 -------------
35 Buffet Salad Trays 65.00 -------------
36 Serving spoons 2.50 - 5.45 --------------
37 Ice box with stand 25 - 70birr ------------
38 Decoration, Table setting, staging, Dependable --------------
39 Coffee & tea earn 95,00 ---------------
From1120 to 8000 birr
40 Speakers & microphones ---------------
41 Uniformed waiting Service Staff 420 --------------
42 Chefs Dependable --------------
43 DJs 2500 -------------
44 BBQ Chef 700 -------------
45 Assistant Secretaries, Ushers 500 --------------
46 Personal or Event security Staffs 600 --------------
47 Drivers 400 ----------------
Total -
Service Charge -
S. Total -

10. VAT (15%) -
G.Total -
NOTE: We charge Breakage & lost Items after delivery on the client’s expense.
6. Trade shows and Exhibitions (subpage8)
Trade Show Management
We offer full or partial services for trade shows from exhibitor registrations to complete trade show planning and
management. Whether your needs include a full-scale and complete trade show as the main event, or a trade
show as a component of a larger conference, we have the expertise and experience to organize your event. We
are ready to assist you with floor plan designs, show services coordination, trade show promotion and exhibit
sales.
Exhibitors Management
The exhibition floor is typically perceived as a hectic and intimidating place, but we provide friendly and qualified
staff to ensure everything runs smoothly. From designing floor plans that optimize exhibitor exposure and
delegate flow to providing a separate on-site check-in for exhibitors, rest assured your exhibitors will return year
after year.
Exhibit Sales
We understand the value of growing the exhibition component for your event. By getting to know your industry,
we can determine the best mix of booth price and space allotment to make the most financial returns. Our track
record of dramatically increasing exhibit sales will help you build on your current exhibitor base, even if you don't
have one yet!
Sponsorship and Exhibits
Your event is the perfect opportunity for affiliated businesses to connect with their target market.
Through extensive market research and the creation of a comprehensive sponsorship package, we will secure
the right mix of sponsors and exhibitors to help finance your event, as well as ensure that these sponsors and
exhibitors return in future years by offering mutually beneficial terms and benefits.
Sponsor Ship Management
By offering unique opportunities to showcase logos and brand messages, we make sure that your sponsors gain
the recognition they deserve. A dedicated sponsorship manager will be assigned to your congress to ensure the full
benefits of their contributions.
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11. 7. Corporate Annual Events (subpage9)
Corporate
Your Goals Are Our Business
At Fiesta, we pride ourselves on being more than a booking agent for hotels, transportation and meeting
facilities. Through our corporate services, we manage every aspect of your meeting discreetly from the wings,
present at all times throughout your meeting to coordinate all activities, resolve any hassles and ensure
optimization of your valuable time, leaving you to concentrate on the business at hand.
Successful meetings are the result of meticulous planning, attention to detail and professional on-site
coordination. Their success centers on creating experiences that engage your audience and leave a lasting
impression. We partner with you, on projects both large and small, to plan and manage meetings or events -
anywhere you choose to convene. You can have confidence in us to manage every aspect.
Venue Sourcing & Negotiation Staging
Audio/Visual Entertainment
Food & Beverage Transportation & Group Tours
Speaker & Guest Speaker Management Welcome Reception
Sales Meetings Dine Around
Product Launches Team Building
Dinner Programs Lunch n Learn
Gala Awards & Retirements
Our Promise
Fiesta will carefully source and then bring together the very best of services, products and venues around Ethiopia
the region. Moreover, our company's independence ensures that we contract only those services and products
which maintain the highest standards of excellence.
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8. Incentives and Team Building trips (subpage10)
THANKS!
This is the key word you use to tell your clients and team how important they are to you. What better way to let
them know this than a stimulating incentive. Let us organize an adventurous getaway, or design a teambuilding

12. program for your next staff function. We guarantee your event will foster the spirit of co-operation and rejuvenate
imaginations.
Our destination excursions are unique and affordable. Whether you are looking to take advantage of the natural
and modern offerings of Addis Ababa or a more exotic Ethiopia, trust Fiesta to deliver a well organized and
enjoyable program.
Our services include:
Full Service Site Inspection Gift Program
Awards Galas – On or Off Site Photography & Video graphic
Private Venues Off Site VIP Management
Signature Day Time Events Ground Transportation
Dine Around Airport Meet & Greet
Themed Party Evenings Local Hospitality Desk
Group Recreation Activities & Tours Internal Launches
Golf Tournaments Guest Speakers and Motivators
Spa & Amenities
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Association Management (subpage11)
Association Management
In times of widespread economic change, it is prudent practice to limit costs as much as possible. One such way is
to outsource the administrative, public relations and logistic duties of your society or association to International
Conference Services. Our company has a wealth of experience with handling the ongoing needs of associations. By
allowing us to stay in touch with your membership, organize meetings and events, and manage your finances, you
can remain focused on growth and long-term strategy.
Committee Management and Consultation
A dedicated representative of International Conference Services can attend your regular board meetings and social
functions in order to take official minutes and to ensure that the Canadian Competition Act is abided by. We are
also pleased to provide ongoing consultative services ranging from designing and implementing marketing
campaigns to recruitment of new members.
Membership Management

13. Communication is a key for the success of any society or association. We maintain continuous contact with your
members by sending out regular email updates, newsletters and distributing association material. Keeping
membership informed of upcoming events and changes in industry policy goes a long way to demonstrating the
value of being affiliated with your society.
Financial Management
Fiesta is able to manage the ongoing financial details of your association and can provide audit-ready financial
statements. Open books and transparency are vital elements of our work. You are welcome to check the financial
details of your association at any time.
Bid Consultation
We understand the momentous entrepreneurial effort it takes to bring a large scale event to a city, set up a new
committee or design a new congress format. Before you commit to anything we will provide you with answers and
options. Drawing from our long event history, we are ready to lead you through the planning stages to get the
ball rolling and make your vision a reality.
Starting From Scratch
Although there are countless specialized conferences and events, we understand that there are still topics and
issues that may be important to you that are not represented. This is where we come in. Your busy schedule
often doesn't allow for setting up all the necessary networks and logistics to get a new event or conference
started. So Fiesta will work on your behalf by finding the right people and organizations required to start building
your project from the ground up.
Building a Committee
We bring the pieces together by helping you discover your marketing niche and assembling the right people to
make your event happen. Building a solid foundation for your vision requires us to liaise with convention bureaus,
organizing committees and numerous suppliers. To do so, we have maintained an extensive network of
relationships that are at your disposal.
Presentations
As part of your presentation team we stand alongside you, providing our support and expertise. Expressing your
vision requires an articulate proposal to gain full support, so let us provide you with the best medium for your
message.
Budget
Fiesta has various options to ensure financial hurdles do not impede your ability to make your event come to life.
You should know exactly what you’re getting into, so we will help you project the costs and potential revenues of
your event. Our thorough research will indicate the feasibility of the congress you have in mind.
Site Selection
Procurement Support Services

14. As the negotiation of meetings and events continues to grow more complex and sophisticated, the sourcing and
contracting of facilities and venues has been compressed into ever briefer lead times. Many organizations are left
at the mercy of suppliers who have a substantial information advantage in the marketplace. To give you the edge,
Fiesta will assist with maximizing your organization’s purchasing power by leveraging our global supplier base in
your favor.
Open page itself from services tab…………
Hotel Pros. Recruitment. (subpage13)
Fiesta recruits recent graduates of hotel training schools and colleges.
We have partnerships with schools providing vocational and technological training.
We have created specific training sessions for hotel school professors, on the new hotel professions
such as Revenue Management. We also intervene regularly with professors to provide testimonials and
illustrate professional situations.
At Fiesta, your qualifications can open the door to numerous opportunities in almost 100 different
professions all over Ethiopia and the world. Your career will progress faster than elsewhere.
At Fiesta you will receive a personalized welcome through a program called "Welcome to Fiesta".
You can also widen your horizons thanks to the International Mobility and Expatriation department.
First professional experience, or a step towards employment, a traineeship is an opportunity to acquire
skills and to put them into practice while developing other skills.
Whether you are a student or a graduate from a hotel management school, a business school or
university, joining Fiesta is an opportunity for you to integrate with the fastest growing hospitality
industry in Ethiopia and leading international hotel groups.
Fiesta recruits young graduates and offers students the chance to carry out traineeships and
apprenticeships
The fields in question are the Hotel professions, Administration, Waiting, Food and Beverage, Front
desk, Bar, Kitchen, Reservation and IT.
Over the years Fiesta has built solid relations with numerous partner schools and universities. Our
Schools Relations and Partnerships department, our Human Resources teams and our Managers,
participate in your forums, teach in our courses, and recruit you for traineeships, sandwich courses or
jobs.
Link with Hotel Pros. Recruitment Tab

15. 3. Catering Menus(Tab)
Continental Menu (subpage1)
Fiesta salads menu.
1. Mixed Green Salad
6 cups mixed greens, rinsed
1 cup brae burn apple, julienned, cut 2-inches long (can substitute similar apple such as Honey Crisp, etc.)
Dressing
2 tablespoons apple cider vinegar
2 tablespoons maple syrup (NOT imitation)
2 teaspoons brown mustard (or Dijon)
2 ½ teaspoons walnut oil
1⁄8; teaspoon salt
1⁄8; teaspoon cayenne
Garnish
½ cup walnuts, toasted and chopped
2. Caesar Salad
6 cloves garlic, peeled
3/4 cup mayonnaise
5 anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt to taste
Ground black pepper to taste
1/4 cup olive oil
4 cups day-old bread, cubed

16. 1 head romaine lettuce, torn into bite-size pieces
3. Chicken Salad
3 tablespoons honey
1 ½ tablespoons rice wine vinegar
¼ cup mayonnaise
1 teaspoon Grey Poupon Dijon Mustard
1⁄8; teaspoon sesame oil
Salad
1 egg
½ cup milk
½ cup flour
½ cup corn flake crumbs
1 teaspoon salt
¼ teaspoon pepper
1 skinless chicken breast half
2 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
½ carrot, julienne d or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1⁄3; cup chow mien noodles
4. Chicken Balsamic Salad
3 cups diced cold, cooked chicken
1 cup diced apple
1/2 cup diced celery
2 green onions, chopped

17. 1/2 cup chopped walnuts
3 tablespoons balsamic vinegar
5 tablespoons olive oil
Salt and pepper to taste
5. Fajita Salad
¼ cup ketchup
¼ cup fresh lime juice
2 tablespoons honey
2 tablespoons yellow onions, grated
2 tablespoons vegetable oil
2 tablespoons water
1 teaspoon chipolata chili in adobo, minced (or to taste)
¼ teaspoon ground cumin salt
6. Oriental Chicken Salad
1.1/2 cups cubed cooked chicken
1.1/2 cups cooked rice
1 (10 ounce) package frozen green beans, thawed
1 cup fresh bean sprouts
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons minced fresh parsley
DRESSING:
1/3 cup sour cream
2 tablespoons water
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground ginger

18. 1/8 teaspoon pepper
Fiesta Buffet Menu
1. Beef Tenderloin
1/2 cup unsalted butter, softened
3 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh Italian parsley, minced
1 teaspoon crushed red pepper flakes
2 garlic cloves
1/4 cup pine nuts
Kosher salt and freshly ground pepper to taste
8 (8 ounce) beef tenderloin filet
2. Southern Stuffed Chicken Breast
4 skinless, boneless chicken breast halves - pounded thin
4 ounces cream cheese, softened
1/3 cup feta cheese
1 teaspoon garlic powder
2 teaspoons dried dill weed
2 tablespoons melted butter
Salt and pepper to taste
3. Chicken Wellington
2 skinless, boneless chicken breast halves
2 teaspoons butter or margarine
1 (3 ounce) package cream cheese, softened
1/2 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1/8 teaspoon salt
Dash pepper

19. 1 (4 ounce) package refrigerated crescent rolls
4. Chicken Cordon Bleu 11
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
5. Sliced Roast Beef with Aujus
1 (3 lb) rump roast
2 cups soup (Campbell’s beef broth bouillon, no substitutes)
1 tablespoon flour
Salt
Pepper
1 onion, sliced
1 dozen dinner roll
2 tablespoons olive oil
6. Grilled Chicken Marinara
16 ounces diced chicken, cooked
½ cup peeled and diced zucchini
½ cup diced sweet onion
1 cup fat free marinara sauce
14 ounces fire roasted diced tomatoes
7 ounces roasted red peppers, drained and diced
4 ounces sliced mushrooms

20. 16 ounces low fat Swiss cheese or 16 ounces mozzarella cheese , shredded
1 cup low-fat ricotta cheese
½ cup fat free breadcrumbs
½ cup parmigiano-reggiano cheese
7. Lasagna with Ground Beef or Vegetarian Style
1 pound ground beef
1 cup salsa
1/2 cup water
1 green bell pepper, chopped
1 bunch green onions, chopped
1 (8 ounce) package wide egg noodles
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
1 tomato, chopped
Or
2 (12 ounce) packages lasagna noodles
2 pounds ricotta cheese
4 eggs
1 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
2 teaspoons dried basil
Ground black pepper to taste
1/2 cup olive oil
1 1/2 cups chopped onion
1 cup sliced carrots
1 1/4 cups chopped green bell pepper
1 (16 ounce) package chopped frozen broccoli, thawed and drained
3 cups chunky-style spaghetti sauce

21. 2 cups shredded mozzarella cheese, divided
8. Beef Stroganoff
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
Salt to taste
Ground black pepper to taste
9. Pasta Alfredo with chicken
3 -4 boneless skinless chicken breasts
Zataran's blackening seasoning, to taste
2 tablespoons butter
16 ounces linguine
1 ½ pints heavy cream
½ cup butter
3 tablespoons cream cheese
½ teaspoon garlic powder
½ cup grated Parmesan cheese
Salt and pepper
10. Lamb Stew
1 1/2 pounds lamb stew meat

22. 2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1 inch pieces
4 small potatoes, peeled and cubed
1 (14.5 ounce) can beef broth
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 teaspoons minced fresh parsley
1 1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme
11. Beef Wellington
4 (4 ounce) filet of beef
1 garlic clove, halved
Salt and pepper
¼ cup butter
4 tablespoons brandy
½ cup fresh mushrooms, finely minced
1 (4 ounce) can liver pate
Mushroom Sauce
¼ cup onion, minced
6 large mushrooms, sliced
3 tablespoons flour
½ cup red wine
1 (10 ½ ounce) can beef broth, undiluted
1 bay leaf
Salt and pepper

23. 1 teaspoon Worcestershire sauce
Pastry
6 Pepperidge farm pastry shells, 1 pkg, defrosted (or pastry dough, enough for a 2 crust pie)
1 egg, beaten
Butter
12. Musaka
5 tablespoons olive oil
1 pound ground beef
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
4 potatoes, peeled and cut into 1/2-inch cubes
1 (6.5 ounce) can tomato sauce
1 tablespoon chopped summer savory (chubritsa)
1 egg, lightly beaten
2/3 cup yogurt
13. Steamed Broccoli
1 ½ lbs broccoli
Salt and pepper
3 tablespoons butter
½ lemon, juice of
14. Crispy fish fillet with sweet and sour Sauce
1 lb Nile perch fillets or 1 lb similar fish
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
2 tomatoes, cut into 8
1 onion, cut into 12 wedges

24. 1 green pepper, thinly slices
1 red chili pepper, deseeded and thinly sliced
½ cup drained pineapple chunk
1 tablespoon minced ginger root
Mix together
¾ cup chicken broth
1 tablespoon light soy sauce
1 tablespoon rice wine
3 -4 tablespoons ketchup
3 tablespoons rice vinegar
3 tablespoons sugar
Mix separately
1 tablespoon cornstarch, dissolved in
2 tablespoons water
Fiesta Desserts
1. Strawberry Cheesecake
2. Carrot Cake with Cream Cheese Icing
3. Double Chocolate Brownies
4. Chocolate Dipped Straw berries
5. German Chocolate Upside Down cake
6. Lemon Square
7. Butter Cream Cupcake
8. Southern Chess pie
Ethiopian Menu(subpage3)
Fiesta Catering Ethiopian Menu
Appetizers

25. SAMBUSSA
Thin dough shells stuffed with lentils, onion, hot green & herbs. This meatless dish is lightly deep fried in
vegetable oil to a golden perfection
HOUSE SALAD
Crisp green salad topped with green pepper tomato, onion in an authentic house dressing
FIESTA SPECIALTIES
All Entrees are served with Injera, the unleavened bread prepared today as it was a thousand years ago in
Fiestas house hold
YEDORO KITFO
Boneless, skinless ground chicken, seasoned with purified & herbed butter sauce & hot-spiced chili powder
(mitmita). Served cooked
KIKIL KITFO
Cooked Ethiopian steak tartar, from selected lean round steak, seasoned with purified & herbed butter sauce &
hot-spiced chili powder (mitmita). Served with homemade cheese
KEYET KITFO
Beef Kitfo (cooked, raw or rare) mixed with Gomen Kitfo and homemade cheese
SPECIAL KITFO
Beef Kitfo (cooked, raw or rare) mixed with homemade cheese
GODEN TIBS
Giblets sautéed in butter seasoned with onion, black pepper, green peppers & rosemary (Served Saturdays &
Sundays)
TIBS FIRFIR - YEBERE
Chunks of lean beef sautéed with onions, tomato, green pepper and purified butter tossed in berbere sauce with
Injera along with our exotic spices
TIBS FIRFIR - YEBEG
Chunks of lean lamb sautéed with onions, tomato, and green pepper and purified butter tossed in berbere sauce
with Injera along with our exotic spices
YEBEG KIKIL KENEMEREQU
Pieces of lamb with bones cooked in mild green pepper and turmeric sauce, seasoned with onions, garlic herbs
and spices

26. VEGETARIAN
GOMEN KITFO
Chopped collard greens made for perfection with herb butter served with Fiestas home made special cheese
(IYeb)
YEMISIR WOT
Pureed split red lentil are simmered in Fiestas own spicy, hot berbere sauce
KIK ALITCHA
Split yellow piece made with onion, garlic, ginger, and turmeric. Mild
ATAKILT WOT
A delicious vegetable: Boiled chopped cabbage, sliced carrots, and potato chunks, simmered with onions, garlic,
ginger, and vegetable oil
GOMEN WOT
Chopped collard greens simmered in a mild sauce of oil, onion and herbs
SHURO WOT
Roasted and powdered chick peas (Shuro) are simmered in our unique, hot and spicy berbere
sauce with vegetable oil
YE-TIMATIM FITFIT
Pieces of Injera tossed in blended fresh tomato, onions, green pepper mixed with Fiestas own home made
dressing
FOULE
Cooked beans mixed with fresh tomato, green pepper, spice and homemade cheese ( Iybe). Prepared with a
choice of oil or butter. Served with fresh bread
VEGETARIAN COMBO
A combination of YE-MISER WOT ,YE-KIK ALITCHA, ATAKELT WOT, YE-GOMEN WOT, YE TIMATIM FITFIT
MISIR KITFO
Pureed lentil mixed with mitmita, purified seasoned butter and herbs
POULTRY

27. YE DORO WOT
A drumstick or thigh cooked to tenderness in a hot & thick red pepper, onions, garlic, ginger
& purified butter sauce. Served with a hardboiled egg and homemade cheese
YE DORO TIBS
Boneless, skinless cubed chicken sauteed in a special blend of spices and braised in onions tomato, green pepper
and purified butter. Served hot or mild
LAMB
YE-BEG TIBS
Succulent pieces of fresh lamb sautéed in butter seasoned with onions, green pepper, tomato and rosemary.
Served juicy or fried
DULET
Chopped red meat, tripe, and liver seasoned with herbed purified butter, spiced chili powder (mitmita) Served
row, mild or well done
GOMEN BESIGA
Lamb with bone cooked with collar green, herbed butter, garlic, ginger, onions, and green pepper
YE-BEG FIRFIR
Piece of lamb with bones cooked in mild green pepper sauce, mixed with pieces of Injera before being served
BEEF
KITFO
Ethiopian steak tartar, from selected lean round steak, seasoned with purified & herbed butter sauce & hot-
spicedchili powder (mitmita). Served raw, mild or well done with homemade cheese
BOZENA SHIRO
Fiestas highly seasoned milled chick peas simmered in berbere sauce with selected cubes of lean beef served in
a (Deest) a traditional pot
ZILZIL TIBS
Strip of tender beef sauteed in purified butter, seasoned with onions, green pepper, fresh rosemary
YE-BERE TIBS
Chunks of lean beef sauteed with onions, tomato, and green pepper and purified butter. Served mild or spicy
KEI WOT
Hot and spicy beef stew. Very lean chopped beef simmered in a hot and thick berbere sauce and purified herbed
butter, with exotic spices added
ALICHA WOT
Mild and spicy beef stew, extra lean chopped beef simmered in mild sauce with spicy butter, onion, garlic,

28. ginger and turmeric
FIRFIR
Injera moistened with deliciously tender cubed beef simmered to perfection in berbere sauce, flavored with
garlic, and Ethiopian spices
BREAKFAST
SCRAMBLED EGGS
Scrambled eggs with onions, jalapenos and fresh tomatoes
EGG & MEAT
Scrambled eggs with ground beef, onions jalapenos, and fresh tomatoes
COMBINATIONS
MEAT COMBINATION
A combination of Alitcha Fitfit, Doro Wot, or Key Wot and Beef Kitfo, Home made cheese
ETHIOPIAN COFFEE
ETHIOPIAN COFFEE CEREMONY
For perfect conclusion of your meal, Fiesta Catering prepares and serves Ethiopian Coffee with its full ceremony.
SIDE ORDERS
SHIRO WOT
GOMEN WOT
MISER WOT
KIK ALITCHA
ATAKILT WOT
IYEB
SENEG QARIA
Mediterranean Menu(subpage5)
Soups
Meat Joint Soup - Shourabat Mozaat
2 1/2 cups soup meat, cubed

29. 4 cup rice or fine noodles
1 cinnamon stick
1 cup parsley, chopped fine
1 1/2 tsp. salt
1/4 tsp. pepper
Several meat bones
Water
Lentil Soup - Shourabat 'Adas
3 cups lentils
1/2 cup rice (optional)
1/2 cup samneh, or other shortening
1 cup chopped onions
1 1/2 tsp. salt
Water
Meatball Soup - Shourabat el Qeema
2 1/2 cups ground lean meat
4 lbs. soup meat, cubed
Several soup bones
1/2 Cup samneh, or other shortening
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 cup chopped parsley
1/2 CUp tomato juice, or

30. 1 Tbsp. tomato paste and half cup water
5 cups cold water
Yoghurt Soup (Turkish) - Yayla Chorbashi
1/2 cup pearl barley
2 large onions, chopped
1 pint yoghurt or laban
3 cups chicken broth
2 Tbsp. butter
2 CUp chopped parsley
1 cup chopped mint
1 tsp. salt
White pepper
Turkish Beet Soup - Borsch
6 medium sized beets
4 cups water
1 cup stewed tomatoes
2 small onions
1/2 Ib. beef stew meat
4 Tbsp. sugar
1 Tbsp. Iemon juice
4 eggs
Salt and pepper
Lentil Soup with Beans and Rice - Makhlouta
1 cup lentils

31. 1 cup hummus (chick peas)
1/2 Cup dried black beans
1 cup rice
1/2 Cup olive oil
1/2 cup minced onions
1 1/2 tsp. salt
1/2 tsp. caraway seeds
5 cups water
Rice in Fish Broth - Sayyadieh
1 large fish (weighing about 2 Ibs.)
1 cup olive oil
2 cups uncooked rice
1 1/2 cups chopped onion
Salt
Lemon juice
Water
Lentils with Chard and Lemon - 'Adas bi Haamud
1 1/2 cups lentils
2 1/2 cubs. Swiss chard leaves
3/4 cup chopped onions
3/4 cup olive oil
1 bunch green kizbara (coriander), or 1 stalk celery
5 garlic cloves
1 1/2 tsp. salt

32. 3/4 cup lemon juice (or to taste)
1 tsp. flour
Fish
Fish Stew - Yakhnit el Samak
1 fish weighing about 2 Ibs.
1 cup sliced onions
1 cup olive oil
1/4 cup lemon juice
1/4 tsp. saffron
1 tsp. salt
Fish Cooked in Sesame Sauce - Samak Tajin or Samak bi Taheeni
1 fish weighing about 2 lbs.
1 1/2 cups taheeni (sesame oil)
1 1/2 CupS chopped onion
1 cup olive oil
3/4 Cup lemon juice
1 1/4 tsp. salt
Water
Fish Stew with Red Pepper - Yakhnit el Samak el Harrah
1 medium sized fish
1 cup olive oil
1 cup chopped onion
8 garlic cloves, chopped
1/4 cup chopped fresh kizbara (coriander)

33. 1/4 tsp. red pepper
1/4 tsp. cumin
1/4 cup lemon juice
Rice for Fish - Riz bi Samak
2 cups uncooked rice
3/4 cup oil
1 cup sliced onions
1/4 cup pine nuts
1/4 tsp. saffron
1 tsp. salt
Water
Stuffed Mussels (Turkish) - Midye Dolmasi
15 large mussels
1/2 cup raw rice
2 large yellow onions
4 Tbsp. olive oil
2 Tbsp. pine nuts
2 Tbsp. currants
1 Tbsp. chopped parsley
1 cup water
1/2 tsp. salt
Pepper
Meat
Lebanese Kibbeh - Kibbeh

34. 2 1/2 cups cubed tender lamb
2 cups burghul (crushed wheat)
2 medium sized onions
2 tsp. salt (or to taste)
1/2 tsp. pepper
Ice water
Kibbeh in a Tray - Kibbeh bi Ssanieh
Stuffing:
1 cup ground meat
1 cup chopped onions
1/2 cup pine nuts
1/2 Cup cooking fat
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon (optional)
Meat Loaf in a Tray with Sauce - Kafta bi Ssanieh
2 1/2 Ibs. Iamb or beef
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 Cup samneh (or other shortening)
1 cup fresh tomato juice, or
1 tsp. tomato paste diluted in one cup water
1 cup chopped onions
1 egg white

35. Fried Meat Patties - Kafta 'Qrass Maqlieh
Combine one pound of ground lamb with an unbeaten egg white and salt and pepper to taste. Form into
patties the size of biscuits. Dip in flour and pan fry in hot fat. Serve with salad and potato chips.
Meat Balls on a Skewer - Kafta 'ala Sheesh
1 Ib. Iamb neck meat
1 tsp. salt
1/2 tsp. pepper
1/2 Cup finely chopped onions
1/2 Cup chopped parsley
Broiled Lamb - Lahm Mashwi
1 lb. smaiskeh (baby lamb fillet)
1 tsp. salt
1/2 tsp. pepper
12 small onions (optional)
Pounded Meat Patties - 'Qrass Lahmi Madqouqa
2 lbs. boneless lamb
1 1/2 tsp. salt
1/2 tsp. pepper
Meat Patties with Laban - Shish Barak bi Laban
1 cup ground meat
1 cup chopped onion
1/4 cup pine nuts
1/2 cup samneh (or other shortening)
1 tsp. salt
1/4 tsp. pepper

36. 6 cloves of garlic
1/2 tsp. chopped kizbara (coriander)
Savoury Meat Balls - Dawwd Basha
2 lbs. ground, beef or lamb
1 1/2 cups sliced onions
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 Cup samneh (or other shortening)
1/4 Cup pine nuts
1 Tbsp. tomato paste
1 1/2 CupS water
Ground Meat Rolls - Rosto Madqouqa Martadella
2 1/2 lbs lean meat (beef or mutton)
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 egg whites
1/2 cup white wine
1/2 cup vinegar
1 tsp. tomato paste
1 stick cinnamon
2 bay leaves
Laban with Meat - Laban Immo

37. 2 cups leg of lamb cut in one-inch cubes
1 1/2 cups chopped onion
2 1/2 cups water
1 1/2 tsp. salt
Several lamb bones
Roast Stuffed Kid (Saudi Arabia) - Kharoof Mahshi
1 15-lb. kid or baby lamb
4 cups cooked rice
2 cups chopped pistachio nuts
1/2 cup chopped almonds
1 1/2 cups sultana raisins
1 cup ghee or butter
2 cups sliced onions
3 1/2 tsp. salt
2 Tbsp. kizbara (coriander)
1/2 tsp- coarsely ground pepper
1 tsp. candied ginger, ground
Broiled Liver - Mi'laaq Mashwi
Cut raw lamb or beef liver into squares and thread onto a skewer with its own fat. Sprinkle with salt and
pepper. Broil. Eat with anything but laban, say the Lebanese, for the two are not compatible.
Stuffed Baby Lamb - Qouzi
1 16-20 lbs. spring lamb
4 cups ground lamb
5 cups rice, washed and drained
2 cups mixed pistachio, pine nuts and almonds

38. 1 1/4 tsp. black pepper
2 Tbsp. salt (or to taste)
3 cups samneh (or other shortening)
Flour
Stuffed Neck of Lamb - Raqbeh Mahshieh
1 neck of lamb
1 1/2 cups ground beef or lamb
3/4 cup rice
1 1/2 tsp. salt
1/2tsp. pepper
1/2 tsp. cinnamon
1/2 cup chopped tomato (optional)
1/2 cup pine nuts
1 small cinnamon stick
1/4 cup chopped parsley
3 cups water
Fowl
Circassian Chicken - Cerkes Tavugu
1 4-lb. chicken
2 cups shelled walnuts
3 slices white bread
1 onion
1 carrot
1 bunch parsley

39. 1 tsp. salt
1 Tbsp. paprika
1/2 tsp. pepper
3 qts. water
Riz bi Djaaj u Banadoura - Chicken with Rice and Tomatoes
1 frying chicken
2 cups rice
1 cup sarnneh (or other shortening)
1 1/2 Cups ripe tomatoes, chopped
1 Tbsp. tomato paste
1 cup water
1 1/2 tsp. salt
1/4 tsp. pepper
1 stick cinnamon
Grated cheese
Stuffed Chicken - Djaaj Mahshi
1 4-lb. chicken
1 cup chopped meat (preferably lamb)
1 cup rice
1/2 Cup chopped tomato
1/4 Cup pine nuts
1/4 cup water
1 1/4 tsp. salt
1/2 tsp. pepper

40. 1/4 tsp. cinnamon
Stuffed chicken in soup - Shourabat Djaaj
1 tender 4-lb. chicken
3/4 cup rice
1/4 cup parsley, chopped
Stuffing:
1 cup ground meat
1/2 cup rice
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 cup pine nuts
1/2 Cup Water
1 small tomato, chopped (optional)
Meat and Vegetable Pastries
Boerek - Turkish Filled Pastries
Pastry:
3 cups pastry flour
3/4 cup water
1/2 Tbsp. butter
1/2 tsp. salt
Filling I:
1/2 Ib. cream or cottage cheese
2 Tbsp. butter

41. 1 egg
1/4 cup milk
1/4 cup chopped parsley
Filling II:
One half cup each of walnuts, almonds and hazel- nuts moistened slightly with sugar sirup or honey and
flavored with cinnamon and sugar.
Filling III:
Cooked chopped meat or chicken seasoned with chopped onions, parsley and bound with a slightly
beaten egg.
Fatayir bi Sabaanikh - Spinach Turnovers
Pastry:
7 cups bread flour
1/2 cup olive oil
1 tsp. dry yeast
1 1/2 tsp. salt
Cold water
Filling:
2 Ibs. fresh spinach
3/4 cup olive oil
1 cup chopped onions
1 cup pine nuts or walnuts
1/2 cup currants or chopped raisins (optional)
Lemon juice
Powdered ground sammak (sumac)
Salt and pepper

42. Cinnamon
Meat Tarts - Lahm bi 'Ajeen
Pastry:
5 cups bread flour
1 1/2 cups water
2 1/2 cups samneh (or other shortening)
Filling:
2 cups lamb meat, finely chopped
1/2 cup onions, finely chopped
1 cup samneh
1/2 Cup pine nuts
3/4cup labneh
Pomegranate seeds
Salt and pepper
Meat Pastry Thinnies - Raqaqaat
6 round sheets of unbaked Jewish bread
1 1/2 cups chopped lean meat
1/2 cup minced onions
1/4 cup pine nuts
1 tsp. salt
Filling II:
Prepare stuffing of minced boiled brains mixed with an unbeaten egg and an equal quantity of grated
cheese. Season with salt and pepper and a tablespoon of parsley
Filling III:
Chop several hard boiled eggs finely. Season with salt, pepper and parsley and stuff as above

43. 1/2 tsp. pepper
Cereal Dishes
Cracked Wheat with Tomatoes - Burghul bi Banadoura
2 cups burghul (cracked wheat)
1 1/2 cups ground or minced meat
2 cups peeled ripe tomatoes
1 cup minced onions
1 cup samneh (or other shortening)
1/4 cup pine nuts
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
Cracked Wheat with Meat - Burghul bi Dfeen
1/2 cup hummus (chick peas)
12 small white onions
2 cups burghul (cracked wheat)
2 cups stew meat, cut into cubes
1 cup samneh (or other shortening)
1 1/2 tsp. salt
1/2 tsp. cinnamon
2 1/2 cups water
Several bones
Cracked Wheat Pilaf - Burghul Pilaf
2 cups burghul (cracked wheat)

44. 1 1/4 Ib. butter
1 medium onion, chopped
4 cups beef or chicken stock
Salt and pepper
Oriental Rice Pilaf - Riz Mufalfal
1 cup long grain rice
1 cup water
1 heaping Tbsp. samneh (or other shortening)
1 tsp. salt
Hot water
Rice with Noodles- Riz bi Sh'arieh
2 cups rice
1/2 cup fine noodles
3/4 cup samneh (or other shortening)
1 1/2 tsp. salt
2 1/2 cups water
Esau's Dish of Lentils - Mujaddarah
2 cups lentils
1/3 cup rice
1 cup chopped onion
3/4 cup olive oil
1 tsp. salt
Baked Spaghetti - Ma'karoni bi Ssanieh
1 lb. spaghetti

45. 2 cups ground or chopped meat, preferably lamb
1/2 cup fat
1/4 cup pine nuts
1 1/2 fresh cups tomato juice
1 smadlln can tomato paste
1 cup finally chopped onions
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1 cup water
Grated cheese (Parmesan or Lebanese Kashkawan)
Rice with Chick Peas - Riz bi Dfeen
2 cups rice
2 cups cubed beef or lamb shank
Several bones from meat
2 cups meat broth
12 small white onions
1/2 cup hummus (chick peas)
1 cup samneh (or other shortening)
1 1/s tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
Vegetable Dishes
Stuffed Vine Leaves -Mahshi Warak Areesh

46. 1 lb. fresh tender vine leaves
2 cups ground or chopped meat, preferably lamb
Several meat bones
1 1/2 cups rice
2 whole garlic cloves
8 garlic cloves crushed with salt
1/2 cup lemon juice
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cinnamon
2 cups cold water
2 medium sized tomatoes, sliced
1 medium sized tomato, chopped (optional)
1 tsp. dried mint
Stuffed Vine Leaves in Oil - Mahshi Warak Areesh bi Zayt
1 lb. fresh tender vine leaves
2 cups ground or chopped meat, preferably lamb
Several meat bones
1 1/2 cups rice
2 whole garlic cloves
8 garlic cloves crushed with salt
1/2 cup lemon juice
1 1/2 tsp. salt
1/2 tsp. pepper

47. 1/2 tsp. cinnamon
2 cups cold water
2 medium sized tomatoes, sliced
1 medium sized tomato, chopped (optional)
1 tsp. dried mint
Stuffed Swiss chard Leaves -Mahshi Silq bi Zayt
3 lbs. Swiss chard
1 1/4 cups rice
1/2 cup hummus (chick peas) (nuts may be substituted)
3/4 cup chopped parsley
1/2 cup chopped mint
1/2 cup minced scallions
1 cup chopped tomatoes
1 cup olive oil
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
1 1/2 cups water
1/2 cup lemon juice
1 tomato, sliced
Several garlic cloves
Several small white onions
Stuffed Eggplant with Oil - Mahshi Batinjaan bi Zayt
25 small batinjaan (eggplant)

48. 1 1/4 cups rice
1/2 cup hummus (chick peas) or chopped walnuts
1 cup chopped parsley
1/2 cup chopped onions
1 1/2 chopped tomatoes
1 cup olive oil
1/2 cup chopped green pepper
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups water
2 large tomatoes, quartered
Eggplant Stuffed with Meat - Sheikh el Mahshi Batinjaan
20 small cylindrical eggplants
1 1/2 cups minced lamb or beef
1/4 cup pine nuts
3/4 cup minced onions
1 1/4 tsp. salt
1/2 tsp. pepper
1 1/2 cups fresh tomato juice, or diluted tomato paste
1 cup water
1 cup (or more) samneh, (or other shortening)
Stuffed Cabbage Leaves - Mahshi Malfouf
1 medium sized cabbage
1 1/2 cups ground meat

49. 1 cup rice
1 chopped tomato (optional)
1 cup lemon juice
1 1/2 cups water
1 1/4 tsp. salt
1 tsp. pepper
1/2 tsp. cinnamon (optional)
8 garlic cloves
1 tsp. dried mint
Stuffed Marrows - Kousa Mahshi
15 medium size marrow squash
1 1/2 cups ground meat
1 cup rice
1 1/2 cups tomato juice
1/2 cup water
1 1/2 tsp. salt
1/4 tsp. pepper
2 tomatoes, chopped (optional)
1/4 tsp. cinnamon (optional)
Swiss Chard with Chick Peas - Silq bi Hummus
3 lbs. fresh Swiss chard
1 cup hummus (chick peas)
3/4 cup olive oil
3/4 cup chopped onions

50. 6 cloves garlic
1 1/2 tsp. salt
1 spring green kizbara (coriander), chopped
2 lemons
Stuffed Artichokes - Ardishawki Mahshi
10 large artichokes
1 1/2 cups minced meat
1 cup minced onions
1/4 cup pine nuts
1 tsp. flour
2 tsp. lemon juice
2 tsp. butter
1 tsp. salt
1/4 tsp. pepper
Water
Artichoke Stew - Yakhnit el Ardishawki
10 artichokes
2 cups cubed meat
1/2 cup samneh (or other shortening)
3 chopped scallions (bulbs only)
2 medium sized onions, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. flour

51. 1/4 cup lemon juice
1 tsp. sugar
2 cups water
Green Bean Stew - Yakhnit Loubieh
3 1/2 cups fresh green string beans
1/2 cup minced onions
2 cups cubed meat
Several meat bones
3/4 cup shortening
1 1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups fresh tomato juice, or
1 Tbsp. tomato paste with water, to make one cup
1 cup water
Okra Stew - Yakhnit Baamieh
3 cups tender young okra
2 cups meat, cubed
Several meat bones
1 cup shortening
1/2 cup lemon juice
8 cloves garlic
1/2 tsp. pepper
1 1/4 tsp. salt
1 tsp. kizbara (coriander)

52. 1 Tbsp. tomato paste
1/2 cup fresh tomato juice
1 cup water
1/2 tsp. sugar
Garlic Stuffed Eggplant (Turkish) - Imam Bayouldi
20 very small cylindrical eggplants
1 cup olive oil
5 heads of garlic
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
1/4 tsp. cinnamon
1 Tbsp. sour pomegranate paste, or
1 cup sour fresh pomegranate juice
1 tsp. tomato paste
1 cup water
Stuffed Tomatoes (Turkish) - Domates Dolmasi
12 tomatoes
1 lb. ground meat
1 onion, chopped
1/4 cup uncooked rice
1 tsp. chopped mint
1 tsp. chopped fresh dill
Salt and pepper

53. Green Beans in Olive Oil - Loubieh bi Zayt
1 lb. fresh green string beans
1/2 cup chopped onions
3/4 cup olive oil
2 medium sized tomatoes, chopped
2 whole cloves garlic
1 tsp. salt
1/2 tsp. pepper
Eggplant Cooked in Oil - Batinjaan bi Zayt
4 medium-sized round eggplant, or
12 small, long eggplant
12 small white onions
6 ripe tomatoes
6 cloves garlic
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup olive oil
1 cup water
Artichokes in Oil - Ardishawki bi Zayt
12 artichokes
4 medium sized carrots
1/2 cup freshly shelled peas
12 spring onions
1 cup small broad beans

54. 1 1/2 tsp. salt
1 tsp. sugar
1 cup lemon juice
1 tsp. flour
2 cups cold water
Marrow Squash Stuffed with Meat - Kousa Qablama
30 small marrow squash
2 1/2 cups minced lamb or beef
1 cup minced onion
1/2 cup pine nuts
2 cups fresh tomato juice, or
2 Tbsp. tomato paste in 2 cups water
1 cup samneh (or other shortening)
1 1/2 tsp. salt
1/2 tsp. pepper
1 cup water
Okra in Oil - Bamieh bi Zayt
3 cups tender young okra (bamieh)
10 tiny white onions
3 medium sized tomatoes
1/2 cup lemon juice
1 tsp. dried kizbara, or
1/2 cup chopped green kizbara (coriander)
8 cloves garlic

55. 1/2 cup cold water
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
Eggplant Cream (Turkish) - Hunkar Begendi
3 medium sized eggplant (batinjaan)
6 Tbsp. flour
4 Tbsp. butter
1 Tbsp. lemon juice
Grated cheese
Salt and pepper
The Darweesh Rosary - Masbaht el Darweesh
2 cups cubed meat
1/2 cup samneh (or other shortening)
1 cup batinjaan, cubed (eggplant)
1 cup potatoes, cubed
1 cup marrow squash, sliced
1 cup onions, chopped
5 medium sized tomatoes, chopped
1 tsp. salt
1/4 tsp. pepper
Water
Truffles Stew - Yakhnit el Kama
2 cups cubed meat

56. 2 cups cubed Kama (truffles)
1/2 cup minced onions
1 tsp. salt
1/4 tsp. pepper
1 tsp. flour
2 tsp. Iemon juice
2 cups water
Salads
Mint and Parsley Salad - Tabbouleh
1 cup fine burghul (crushed wheat)
1/2 cup finely chopped mint
1 1/2 cups finely chopped parsley
1 cup finely chopped onions
3/4 cup chopped tomatoes (optional)
3/4 cup olive oil
1 cup lemon juice
Salt and pepper
Bread Crumb Salad - Fattoush
1 cup toasted thin bread, broken in small pieces
3 medium sized cucumbers, peeled and diced, or
1 romaine lettuce heart, shredded
1 large tomato, or more if desired
1 large white onion, or
8 scallions

57. 1/2 cup parsley, chopped
1/2 cup mint leaves, chopped
1/2 cup baqli leaves (an Arabic herb)
2 cloves garlic
1/2 cup lemon juice, or
1/2 cup sammak water (see below)
1/2 cup olive oil
1 large green pepper
Salt to taste
Cucumber with Laban - Salatit Khyaar bi Laban
2 1/2 cups laban (yoghurt)
1 cup peeled chopped cucumbers
1/2 tsp. salt
3 cloves garlic
1 tsp. dried mint
Desserts
Milk Ice Cream - Bouza bi Haleeb
1 qt. milk
1 1/2 cups sugar
1/2 tsp. sahlab (cornflower)
1/4 tsp. mustikah (gum arabic)
1 tsp. ma'es zahr (orange blossom essence)
Many Layered Pastries - Baqlawa (Turkish)
2 cups pastry flour, unsifted

58. 2 eggs
2 Tbsp. salad oil
3/4 tsp. salt
1/4 cup tepid water
1 cup ground walnuts
1 cup melted butter
Pinch of baking powder
Dates in Syrup - Murabba el Balah
2 lbs. fresh dates
2 1/4 cups sugar
2 cups water
Several whole cloves
Few drops lemon juice
Blanched almonds
Pounded Rice Pudding - Muhallabieh
1 qt. milk
1/4 cup pounded rice
3/4 cup water
3/4 cup sugar
1 tsp. ma'ez zahr (orange blossom essence)
1/4 cup chopped blanched almonds and
Skinned pistachio nuts
Eggs
Mint and Parsley Omelet - 'Iggit el Na'na' wa el Baqdounis

59. 4 eggs
1/4 cup chopped mint
1/4 cup chopped parsley
1/2 cup chopped scallions
1 tsp. flour
Salt and pepper
Cauliflower Omelet - 'Iggit el Qarnabeet
1 small cauliflower
4 eggs
1 tsp. flour
3 small onions, chopped
1 tsp. salt
1/2 tsp. pepper
Parsley Omelet - 'Iggit el Baqdounis
4 eggs
1/2 cup chopped parsley
1 tsp. flour
Salt and pepper
Eggplant Omelet - 'Iggit el Batinjaan
4 eggs
1 large eggplant (batinjaan)
3 onions
1 Tbsp. flour
1 tsp. salt

60. 1/2 tsp. pepper
1/4 tsp. cinnamon
Eggs with Marrow Squash - Bayd bi Kousa
8 small marrow squash
4 eggs
1 Tbsp. butter
1/2 Cup water
Salt and pepper
Eggs with Tomatoes - Bayd bi Banadoura
4 medium sized ripe tomatoes
4 eggs
1 Tbsp. butter
1/4 tsp. cinnamon
Salt and pepper
Pickles
Pickled Turnips - Kabees el Lift
2 cups water
1 cup vinegar
2 tsp. salt
1 beetroot
Several garlic cloves
Pickled Cauliflower - Kabees el Qarnabeet
1 large cauliflower
2 cups water

61. 1 cup vinegar
2 tsp. salt
1 beetroot (optional)
Sauces
Chick Peas with Sesame Oil Sauce - Hummus bi Taheeni
2 1/2 cups hummus, soaked overnight with hay tsp. soda
1 cup taheeni
1 1/2 cups lemon juice, or more to taste
1 1/2 tsp. salt
5 cloves garlic
2 Tbsp. chopped parsley
Parsley and Sesame Oil Sauce - Baqdounis bi Taheeni
1 1/2 cups parsley, coarsely chopped
1 cup taheeni
1 cup lemon juice
1 1/4 tsp. salt
3 cloves garlic
1/2 cup cold water
Eggplant with Sesame Oil Sauce - Baba Ghannouj or Batinjaan bi Taheeni
3 large eggplants
1 cup taheeni
1 1/4 CUp lemon juice
4 cloves of garlic
2 tsp. salt

62. Parsley
Pomegranate seeds
Olive oil
Beverages Menu(subpage6)
Beers
Meta, Bedele.St. Geoge. Harrar & Dashen
Castle
Soft Drinks and Juices
Coca Cola, Fanta and Sprite
Ambo Mineral Water – 0.5.1
Aquaddis Mineral Water – 0.51
Aquaddis Mineral Water – 1.81 / High land water 1.51
Imported Juice (by glass)
Imported Juices (Tomato, Apple, Pineapple)
Full bottles Spirits and Alcohols
Aperitifs
Gordon’s Gin
Beef eater Gin
Stolichnaya Vodka
Amarula
Grant’s Whiskey
Scotch Whiskey – Regular
Scotch Whiskey – Premium
WHITE WINES ETHIOPIAN
Awash Cristal – fruity and dry

63. Kamilia Sweet
SOUTH AFRICA
Fleur Du Cap Chardonnay
ITALY
Soave Classico
FRANCE
W Klug Chardonnay Sauvignon Blanc
RED WINES ETHIOPIA
Dukem – medium Dry
Gouder – dry
Axumit – sweet
SOUTH AFRICA
Fluer Du Cap Merlot
ITALY
Cabernet Veneto
Bardolino Classico
FRANCE
W.K lug Cabernet Sauvignon. Merlot
CHAMPAGNE ETHIOPIA
Champagne d’ Ethiopie
FRANCE
Mu mm Cordon Rouge
Equipment Rentals(subpage7) the same link under services tab
Equipment Rental & Service Performa

64. No of
No Description QTY Unit Price Total
People
1 Executive chairs 85.50 ---------------
2 Chair Cover 30.00 ---------------
3 Trailer with ribbons. 115.00 ---------------
4 VIP silver trays 30.00 ---------------
5 Napkin rings 5.00 ------------
6 Tent from 4m/6m to 9m/32 from700-6500 ----------------
7 Tent mounting service. 200.00 ----------------
8 Cristal Chandelier 550 ---------------
9 Podium 900 ---------------
10 Red Carpet 25m 900 --------------
11 Champagne glass 3.50 - 7.26 --------------
12 Ball room Chairs mustard, blue 18.94 --------------
13 Round banquets tables Med 44.35 --------------
14 Table Cloth W. design for Round 30.00 --------------
15 Rectangular Banquets tables 45.00 --------------
16 Table cloth plain for Rectangular for buffet. 29.00 --------------
17 Table skirting W. design yellow, blue, red 35.00 ---------------
18 Rectangular Banquets tables 45.00 ---------------
19 PVC white tables 25.00 ---------------
20 PVC white chairs 3.00 ---------------

65. 21 Cocktail Stand tables 65.00 --------------
22 Ethiopian Style Coffee Ceremony 800,00 ---------------
23 BBQ grill 120,00 ---------------
24 Table Cloth W. Design 30.00 ---------------
25 Table Napkins W. design Yellow, blue, orange, white 5.84 ---------------
26 Porcelain Dinner plate plain or w. design 2.50 - 4.84 --------------
27 Melamine plates 1.50 --------------
28 Porcelain Salad Plate plain or W. design 2.00 - 3.63 -------------
29 Table knife 1.50 - 2.50 -------------
30 Table Fork 1.50 - 2.50 -------------
31 Whisky glass short 2.50 - 3.50 -------------
32 Water glass (whisky glass long) 2.00 - 2.50 --------------
33 Wine glass Red 4.00 - 5.63 -------------
34 Chafing dishes 75.00 to 125,00 -------------
35 Buffet Salad Trays 65.00 -------------
36 Serving spoons 2.50 - 5.45 --------------
37 Ice box with stand 25 - 70birr ------------
38 Decoration, Table setting, staging, Dependable --------------
39 Coffee & tea earn 95,00 ---------------
From1120 to 8000 birr
40 Speakers & microphones ---------------
41 Uniformed waiting Service Staff 420 --------------
42 Chefs Dependable --------------

66. 43 DJs 2500 -------------
44 BBQ Chef 700 -------------
45 Assistant Secretaries, Ushers 500 --------------
46 Personal or Event security Staffs 600 --------------
47 Drivers 400 ----------------
Total -
Service Charge -
S. Total -
VAT (15%) -
G.Total -
NOTE: We charge Breakage & lost Items after delivery on the client’s expense.
Remote site Catering (Tab 4 )
Our Mission (subpage1)
Fiesta catering provides a comprehensive, multi-sector service for mining villages, military bases, refugee camps
and remote locations. At the heart of our offering is a proven understanding of these communities, and the people
who live and work there. We know the role our services play in promoting a safe, peaceful and productive
environment, and the value of staff that relate to the needs of remote workers. Each day we bring some of the
comforts of home to these workers, knowing how much it means to them.
Camp site catering (subpage2)
Our remote site services and work camps catering are custom tailored to each client. Catering a remote
construction site always includes high quality, wholesome, freshly prepared, delicious food with a variety of
choices to consistently please a diverse work force. Please see a sample menu plan.
Fiesta Catering takes pride in the planning and preparation of nutritionally balanced menus which incorporate the
principles of our Quality, Food Hygiene and Environmental Programs.
We are expert in providing food services to hospitals, aged care facilities, remote sites, urban establishment and
educational facilities.
Our food services range from daily lunch delivery through to coffee shops and extend to full 4, 5 or 6 week cyclic
menus, all prepared in our professional kitchens on site.

67. Fiesta catering has developed our own in house healthy eating program, Healthy Bite, which developed in
accordance with international guidelines assists our customers in selecting the “healthy choice” at meal times.
The key to healthy eating is enjoying a variety of foods from the different food groups. Whilst over the years
society has gained greater knowledge about food and nutrition, for many of us with our hectic “no time to cook”
lifestyles, healthy eating has actually become harder.
Fiesta Catering knows that nutrition is important to health throughout life and we recognize our responsibility to
assist effective nutritional education through the provision of nutritious, healthy food and beverage options.
We have accordingly developed our national Healthy Bite Program, full of menu selections that not only taste
good, but are good for general health, vitality and well-being.
We all know that what we eat makes a huge difference to how we feel and function. Coupled with exercise and a
healthy work-life balance, healthy eating is vital to improving long-term health and wellbeing.
Fiesta catering Healthy Bite Program provides loyalty clubs and special focus weeks which encourage healthy
choices and reward customers who regularly choose the healthy option. Our distinctive Healthy Bite logo clearly
identifies the healthy menu choices available, making selection a quick and easy process.
Our extensive experience, professional flexibility and passion for fresh food makes Fiesta catering the first choice
for food services.
Facility Management (subpage3)
Provides catering, accommodation and support services to Mining & Construction facilities in remote
areas
Draws on more than 30 years’ senior management experience in remote facilities management, mine site
catering and support services
Offers a full suite of support services that are tailored to address the unique needs of each site
Has the resources and vision to manage even the largest and most complex operations
Takes a flexible, collaborative approach to service delivery putting benchmarks in place to ensure success
Embraces accountability and gives our Project Managers the authority to make on-the-spot decisions
We make certain that your remote site work camp operates smoothly by taking care of the details so that you can
concentrate on your main project. These services may include:
• Hotel Style Housekeeping and Laundry Services; each guest room and all camp areas.
• Common areas kept in perfect, clean and ready for occupancy condition;
• Check-in/out services with detailed guest tracking software logs
• Refrigeration, air-conditioning, potable and wastewater, electrical & telecom.
• Grounds Maintenance and Pest Control;
• Refuse Collection and Disposal;

68. • Obtaining and Maintaining pertinent licenses and permits;
• Operating Guest Laundries and Sundries concessions.
• Managing Recreation Facilities including games; video; internet; library.
• Managing coffee shops, restaurants and Internet cafes.
• Airport shuttle management and transfers.
• Remote site catering services up to 5 star standards.
• Retail and tavern services.
• Site maintenance and gardening.
• Waste, recycling and environmental management.
• Security services.
• Provision of (BOO) proposals for infrastructure and development of facilities.
Food Policies (subpage4)
Food policies
A recipe for success
There is no set formula for good meals and menus. Largely, it depends on the individuals sat round the table, and
their unique circumstances. At Fiesta Catering, our first task is to listen carefully to our clients to establish the
needs and preferences of their customers.
We add an innovative touch when creating a menu – a new way of looking at an old favorite dish perhaps. We
understand the appeal of food that is familiar, but also the excitement that comes with trying something new.
We truly value client and customer feedback, and make it as easy as possible for these opinions to be heard.
Regular food forums are held and staffs are trained to listen and respond to customer comments.
Catering for all tastes
A concern for customers is reflected in the menus we create and the meals we prepare. For example, in the
vegetables that is softened slightly for elderly residents. In the balanced menus that nourish young minds as well
as bodies. And in the meals that provide some of the comforts of home to workers in remote areas.
At Fiesta Catering, we challenge ourselves to consider how food combines with service, atmosphere and
environment to create an altogether more fulfilling, familiar experience.
Obesity is now a chronic problem for employers and the health system. To help tackle this issue, we have launched
our own healthy eating program – Healthy Bite – which allows customers to identify healthier options on the
menu.
Sample Menu(subpage5)
9 Days Menu Plan:

69. Day 1
Vegetable Soup
Sheppard's Pie
BBQ Chicken Legs
Roasted Potatoes
Seasonal Vegetables
Club Salad
Veggies & Dip
Cheese Tray
Pickle Tray
Dessert
Day 2
Hamburger Soup
Beef Stir Fry
Baked Ham
Mashed Potatoes ‘n’ Gravy
French Fries
Seasonal Vegetables
Tossed Salad
Potato Salad
Cheese Tray
Pickle Tray
Dessert
Day 3
Split Pea ‘n’ Ham Soup
Pork Chops
Fettuccini & Meatballs with Red Sauce

70. Garlic Bread
Boiled Potatoes
Seasonal Vegetables
Cease Salad
Veggies & Dip
Cheese Tray
Pickle Tray
Dinner Rolls
Dessert
Day 4
Cream of Broccoli Soup
Pan Fried Cod
Roast Beef
Mashed Potatoes & Gravy
Rice Pilaf
French Fries
Seasonal Vegetables
Coleslaw
Tossed Salad
Cheese Tray
Pickle Tray
Dessert
Day 5
Tomato Macaroni Soup
New York Striploin
BBQ Spareribs
Mushrooms & Peppers