Main dishes are generally the most expensive item to produce on the buffet menu, with pricier proteins pushing up the overall dish cost. But with smart menu planning and a clever use of ingredients, you can deliver cost-effective mains that are full of flavour. 

More is less: Ordering whole animals offers a creative opportunity for your chefs and a cost-saving for your budget. It also enables you to create a much wider selection of dishes, keeping your buffet menu fresh and varied for diners. 

Chef’s tip: Stuff and roast lamb legs , use lamb shoulders in Omani Shuwa and lamb shanks for Kharouf Mahshi

Work smarter, not harder: Iftar prep and service is hectic, so it pays to make dishes quickly and efficiently. And that’s where ready-to-use products really make a positive difference.

Chef’s tip: Making Chicken Machboos ? Swap a time-consuming scratch stock, for a flavour-rich stock in minutes using Knorr Chicken Stock Cubes

Cut costs, increase flavour: Opting for cheaper cuts of meat – chicken thighs, lamb ribs or loins, beef brisket – doesn’t mean sacrificing flavour. Properly seasoned and paired with flavour-packed sauces, these cuts can deliver mouth-wateringly tasty dishes. 

Chef’s tip: Knorr Demi Glace and Knorr Tomato Powder provide a brilliant base for sauces. Build on them to create full of flavour sauces that are tailored to your dishes.  

It isn’t just mains that you can apply these tips too. Sharing ingredients across appetisers and mains is just as cost-effective. Watch Chef David El Bitar create two trending Iftar dishes using two key ingredients… 

Two Dishes, Two Key Ingredients


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