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1888.343.7771 u en g M erin t a C TM ended t 1888.343.7771 Ex HOMEMADE RECIPES HOUSEMADE MARINADES TM TASTE THE DIFFERENCE SPECIALTY APPETIZERS $4.49/Person (72 hour lead-time required. 20 order minimum) Appetizers served with pita bread Salad Olivie Koofte Chicken and Potato salad with chopped Simmered rice balls with split peas, eggs, ground meat and spices vegetables, pickles, eggs and mayonnaise Fruit Platter Kookoo Sabzi Assorted seasonal fruits Pan fried quiche with fresh herbs, eggs and Shami vegetables Chickpea patties Kotlet Tahcheen Pan fried meat patties with potatoes Saffron rice cake SPECIALTY RICE SELECTION (72 hour lead-time required. 20 order minimum) Add Chicken $2.99 Add Lamb Shank $4.99 Add Meat Balls $2.99 Albaloo Polo $8.99 Zereshk Polo $8.99 Rice mixture with sour cherries, sugar and Rice mixture with barberries saffron Adas Polo $9.99 Kalam Polo $10.49 Rice mixture with lentils, raisins and Shredded cabbage rice mixture caramelized onions and meat balls Shirin Polo $9.99 Loobia Polo $9.99 Rice mixture with barberries, orange peels, Green beans and rice mixture almond thins and pistachios with chunks of meat Baghali Polo $8.99 SPECIALTY Rice mixture with fava beans and dill RICE SPECIALTY DRINKS & DESSERTS $2.49/Person (72 hour lead-time required. 20 order minimum) Shole Zard Sekanjebin Sweet rose water saffron rice Mint, vinegar, and simple syrup drink topped with slivered pistachios (48 hours, min 1 gallon) Halva Rose water infused paste topped with pistachios Ab Albaloo Sour Cherry Juice Ranginak (48 hours, min 1 gallon) Walnut stuffed dates wrapped in a sweet our paste SPECIALTY STEW SELECTION Add rice, bread and our famous yogurt cucumber sauce for $2.50/person (72 hour lead-time required. 20 order minimum) Ghorme Sabzi $8.49/Person Khoresh Bamie $8.49/Person Fresh Herbs, beef and kidney beans stew Tomato based stew with beef and okra OUS AM F WS Gheyme $8.49/Person STE Khoresh Karafs $8.49/Person Tomato based stew with beef and split peas Fresh herbs with beef and celery stew Gheyme Bademjan $8.49/Person Fesenjan $9.49/Person Tomato based stew with beef, eggplant and Pomegranate molasses based stew with beef split peas and walnuts Delivery fees vary by location. A 24-hour notice (by 4:00 p.m.) is required to cancel orders. PLEASE NOTE Prices are subject to change without notice. We kindly ask for 72-hour notice when placing a specialty order. All items are subject to seasonal availability. Other specialty dishes and desserts available upon request. Please ask your catering specialist for details..

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Faith and Culture on the Mexican- American Border Alan Ventura University of Texas at El Paso, [email protected]
University of Texas at El Paso DigitalCommons@UTEP Open Access Theses & Dissertations 2017-01-01 Alá es primero: Faith and Culture on the Mexican- American Border Alan Ventura University of Texas at El Paso, [email protected] Follow this and additional works at: https://digitalcommons.utep.edu/open_etd Part of the Developmental Biology Commons, and the Evolution Commons Recommended Citation Ventura, Alan, "Alá es primero: Faith and Culture on the Mexican-American Border" (2017). Open Access Theses & Dissertations. 577. https://digitalcommons.utep.edu/open_etd/577 This is brought to you for free and open access by DigitalCommons@UTEP. It has been accepted for inclusion in Open Access Theses & Dissertations by an authorized administrator of DigitalCommons@UTEP. For more information, please contact [email protected]. ALÁ ES PRIMERO: FAITH AND CULTURE ON THE MEXICAN-AMERICAN BORDER ALAN EFRÉN VENTURA PÉREZ Master´s Program in History APPROVED: Ignacio Martínez, Ph.D., Chair Sandra Mcgee-Deutsch, Ph.D. Guillermina Gina Núñez-Mchiri, Ph.D. Charles H. Ambler, Ph.D. Dean of the Graduate School Copyright © by Alan Efrén Ventura Pérez 2017 ALÁ ES PRIMERO: FAITH AND CULTURE ON THE MEXICAN-AMERICAN BORDER BY ALAN EFRÉN VENTURA PÉREZ THESIS Presented to the Faculty of the Graduate School of The University of Texas at El Paso in Partial Fulfillment of the Requirements for the Degree of MASTERS OF ARTS Department of History THE UNIVERSITY OF TEXAS AT EL PASO December 2017 TABLE OF CONTENTS INTRODUCTION ...........................................................................................................................1
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Cooking Class Recipes
Omid Roustaei | www.thecaspianchef.com | www.instagram.com/thecaspianchef About Persian Cuisine Persian cuisine is one of the world’s great gastronomies, flourishing for centuries across an area that, at the height of the ancient Persian Empire (circa 550 to 330 B.C.), included modern-day Iran, along with parts of Iraq, Macedonia, Lebanon, Jordan, Syria, Saudi Arabia, Afghanistan, Pakistan, and Central Asia. The repertoire of dishes is fragrant, diverse, and highly refined, based on complex culinary techniques. They are imbued with fresh flowers and herbs like rose petals, fenugreek, and mint; spices like saffron, sumac, and cardamom; fruits like pomegranate and barberry; all kinds of citrus; and nuts, including pistachios and almonds. If this roster of ingredients sounds familiar, it’s because Persian cooking has influenced Middle Eastern, Moroccan, Northern Indian, and Turkish cuisines yet itself remains somewhat below the radar. Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken, or fish), vegetables, and nuts. Fresh green herbs are frequently used, along with fruits such as plums, pomegranates, quinces, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried limes, cinnamon, turmeric, and fresh herbs are mixed and used in various dishes. The agriculture of Iran produces many fruits and vegetables. Thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard sides to most meals. These are not only enjoyed fresh and ripe as desserts but are also combined with meat and form accompaniments to main dishes. When fresh fruits are not available, a large variety of dried fruits such as dates, figs, apricots, and peaches are used instead.
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A Taste of Teaneck
.."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb.
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Starter Gril L
P ERSIAN STARTER GRIL L All appetizers and side orders are served with Pita bread APPETIZER SIDE ORDER A1. HUMMUS 6.99 S1. Felfel 4.99 Chickpeas, Tahini sauce, fresh garlic, salt, pepper and fresh Jalapeño peppers marinated with salt, pepper lemon juice and vinegar A2. PANIR SABZI 10.99 S2. SEER TORSHI 5.99 Our imported bulgur cheese, radishes, and scallions on a bed Garlic aged in salt, pepper, and vinegar of watercress A3. NARGESI 7.99 S3. MAUST-O-KHIAR 5.99 Seasoned spinach with sautéed onions and a touch of egg Seasoned yogurt mixed with cucumber chunks and mint A4. KASHK-O-BADEMJAN 7.99 S4. MAUST-O-MOOSIR 5.99 Special seasoned fried eggplant served on a bed of caramelized Seasoned yogurt with Moosir chunks (Persian shallots) onion and Kashk (Whey) A5. MIRZA GHASEMI 7.99 S5. 5 YEARS OLD TORSHI 5.99 Special seasoned grilled eggplant with sautéed onions, garlic, Homemade spicy sour relish made of vegetables, fruits and tomatoes, and a touch of egg special spices A6. LENTIL SOUP 6.99 S6. SALAD-SHIRAZI 5.99 Chef special soup with mixed vegetables, rice noodles, and lentil Chopped onion, tomatoes, cucumbers, and scallions with fresh lemon juice and olive oil A7. TAHDIG-KHORESH 14.99 S7. HOUSE SALAD 7.99 Persian stew of your choice (without meat) on a bed of Tahdig; Lettuce, tomato, cucumber, walnut, and red radish, dressed with crunchy browned rice & bread at the bottom of the pot balsamic vinigar and garlic-yogurt sauce SOFT DRINKS TURKISH COFFEE 3.99 DOUGH 2.99 SOFT DRINKS 2.99 Made of unﬁltered Turkish Persian Yogurt Drink Sodas, Club Soda, and Lemonade PERSIAN TEA 2.99 COFFEE 2.99 JUICES 2.99 Brewed black Ahmad tea Regular Cranberry and Orange WWW.PERSIANGRILLUSA.COM * Prices subject to change without notice * P ERSIAN GRILLED ENTRÉE GRIL L butter, and Pita bread on the side.
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Joojeh Kebab
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Das Große MENÜ-Regisfer 1
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