DOCSLIB.ORG

Speisen & Getränke

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Speisen & Getränke Speisen & Getränke غذا و نوشیدنی Liebe Gäste, wir freuen uns, Sie heute im CASPIAN Restaurant begrüßen zu dürfen. Wir nehmen Sie heute mit auf eine kulinarische Reise durch die traditionelle persische Küche. In unserem familiengeführten Restaurant in Gärtringen legen wir besonderen Wert auf Tradition und Gastfreundschaft. Ihre Zufriedenheit steht da- bei an oberster Stelle. Zögern Sie daher nicht, uns bei Fragen oder Anmerkungen jederzeit anzusprechen. Wir haben stets ein offenes Ohr für Sie und freuen uns über jede Art von Lob und Kritik. Die persische Küche ist für Ihre Geschmacksvielfalt und Bekömmlichkeit bekannt. Im CASPIAN Restaurant arbeiten wir mit Aromen wie Safran, getrockneten Limetten, Kurkuma und Zimt, die charakteristisch für die persische Küche sind. In Kombination mit vielen weiteren hochwertigen Zutaten entstehen Gerichte, die Sie verzaubern und in eine andere Welt eintauchen lassen. Wir verwenden ausschließlich handver- lesene und frische Lebensmittel, die wir mit Sorgfalt, Leidenschaft und Hingabe zubereiten. Es erwartet Sie ein abwechslungsreiches und schmackhaftes Angebot an traditionellen persischen Gerichten. Wir wünschen Ihnen nun viel Spaß beim Entdecken unserer Speisekarte. Haben Sie Fragen zu unseren Gerichten oder benötigen Sie Hilfe aufgrund von Allergien und Unverträglichkeiten? Sprechen Sie uns ein- fach an! Vergessen Sie nicht, sich mit uns auf unseren Social-Media-Kanälen zu vernetzen. Wir würden uns freuen, mit Ihnen in Kontakt zu bleiben! Guten Appetit wünscht Ihr CASPIAN Team. Warme Vorspeisen پيش غذای گرم 01 Kashke-Bademjan A, G, L 6,90 04 Feta paniert A, C, E, G 6,90 فتا سرخ شده کشک بادمجان Gebratene Auberginen mit Kashk Frittiert, serviert mit Cremejoghurt mit fei- (persische Joghurtsoße), Röstzwiebeln A nen Gurkenstückchen, Knoblauch und Dill und Knoblauch, verfeinert mit gerösteter Pfefferminze und Walnüssen L, dazu Brot A 02 Mirza Ghassemi C, 2 6,90 05 Auberginen oder Zucchini A, C, E, G, 8 6,90 بادمجان یا کدوی سرخ شده میرزاقاسمی Gegrillte und geräucherte Auberginen mit Frittiert, serviert mit Cremejoghurt mit fei- Ei C, Knoblauch und Tomatensoße 2, dazu nen Gurkenstückchen, Knoblauch und Dill Brot A 03 Falafel A 6,90 فالفل Frittierte Bällchen aus pürierten Kicher- erbsen mit Pfefferminze, Knoblauch und Petersilie, serviert mit Tomaten Alle Preise sind in Euro und verstehen sich inklusive Bedienung und der gesetzlichen Mehrwertsteuer. Kalte Vorspeisen پيش غذای سرد 10 Mast-o-Khiar G 4,90 13 Torshi Makhlut I 4,90 ترشی مخلوط ماست و خیار Cremejoghurt mit feinen Gurkenstückchen, Verschiedene Gemüsesorten auf einer tradi- Knoblauch und Dill tionell persischen Art in Essig eingelegt 11 Mast-o-Musir G 4,90 14 Vorspeisenplatte (für 2 Personen) 16,90 دیس پیش غذای متنوع ماست و موسیر Cremejoghurt mit persischem Wildknob- Kashke-Bademjan oder Mirza Ghassemi, lauch Falafel, Feta paniert, Mast-o-Khiar und Zeytun Parvarde mit Brot A 12 Zeytun Parvarde L 5,90 زیتون پرورده Eingelegte Oliven (ohne Stein) in einer Walnuss-Kräuter-Granatapfelsoße Suppen & Salate سوپ و ساالد 17 Suppe Addas 4,90 20 Calamari Salat A, C, D 11,90 ساالد کاالماری سوپ عدس Linsensuppe nach persischer Art mit Brot Grüner Salat der Saison mit Karotten, Mais, Tomaten, Gurken, frittierten Calamari und hausgemachten Joghurt-Dressing 18 Salat Shirazi 6,90 21 Djudje Salat G 11,90 ساالد جوجه ساالد شیرازی Fein zerkleinerte Tomaten, Gurken, Zwiebeln Grüner Salat der Saison mit Karotten, Mais, und Pfefferminze, verfeinert mit Limetten- Tomaten, Gurken, eingelegtem Hähnchen- soße brustfilet (gegrillt) und hausgemachtem Joghurt-Dressing 19 Bauernsalat C,G 9,90 22 Beilagensalat G 3,90 ساالد کوچک ساالد مخلوط Tomaten, Gurken, Feta, Zwiebeln, Pepe- Grüner Salat der Saison mit Karotten, Mais, roni, Oliven und Essig-Olivenöl Dressing, Tomaten, Gurken und hausgemachtem dazu Brot A Joghurt-Dressing Alle Preise sind in Euro und verstehen sich inklusive Bedienung und der gesetzlichen Mehrwertsteuer. S4: Bandari Marinadensoße Grillgerichte mit Marinadensoße کباب با ماریناد Wählen Sie eine Basis: 23 Djudje G 17,90 25 Bakhtiari G 18,90 بختیاری جوجه Eingelegtes Hähnchenbrustfilet mariniert Gemischter Grillspieß mit mariniertem und gegrillt, serviert mit Basmati-Safran- Hähnchenbrust- und Rinderfilet, serviert mit reis, Salat und Grilltomate Basmati-Safranreis, Salat und Grilltomate 24 Barg G 18,90 برگ Dünngeklopftes Rinderrückenfilet mariniert und gegrillt, serviert mit Basmati-Safranreis, Salat und Grilltomate Wählen Sie eine Marinadensoße: S1 Gerdui Marinadensoße L S4 Bandari Marinadensoße سس بندری سس گردويی Marinadesoße aus gebratenen Walnüssen L, Leicht pikante Marinadensoße aus gebrate- Zwiebeln, Granatapfelsoße, Pflaumen und nen Zwiebeln, Paprika, Peperoni, Knoblauch Berberitzen zusammen mit einer Champignon- Tomatensoße S3 Zaboli Marinadensoße سس زابلی Marinadensoße aus Mango-Chutney, Ingwer, Berberitzen und Gewürzen Alle Preise sind in Euro und verstehen sich inklusive Bedienung und der gesetzlichen Mehrwertsteuer. Grillgerichte کباب 13,90 31 Djudje Kabab G 14,90 26 Kabab Kubide جوجه کباب کباب کوبیده Eingelegtes Hähnchenbrustfilet gegrillt, serviert Zwei Spieße mit fein gewürztem Lamm- und mit Basmati-Safranreis, Grilltomate und Salat Rinderhackfleisch, serviert mit Basmati- Safranreis, Grilltomate und Salat 17,90 27 Kabab Barg G 15,90 33 Kabab Wasiri G کباب وزيری کباب برگ Dünngeklopftes Rinderrückenfilet mariniert Ein Spieß mit fein gewürztem Lamm- und und gegrillt, serviert mit Basmati-Safranreis, Rinderhackfleisch und ein Spieß mit Hähchen- Grilltomate und Salat brust, serviert mit Basmati-Safranreis, Grill- tomate und Salat 28 Kabab Soltani G 18,90 کباب سلطانی 34 Caspian Platte für 2 G 42,90 دیس مخصوص کاسپین -Ein Spieß mit dünngeklopftem Rinderrücken filet und ein Spieß Lamm- und Rinderhack- fleisch, serviert mit Basmati-Safranreis, Grill- Ein Hähnchenbrustfilet Spieß, zwei feingewürzte tomate und Salat Lamm- und Rindhackspieße, ein dünngeklopfter Rinderrückenfilet-Spieß, ein gemischter Grillspieß mit Hähnchenbrust und Rinderfilet, gegrillte Tomaten, Salat und Mast-o-Khiar, serviert mit 29 Kabab Bakhtiari G 15,90 Basmati-Safran-Berberitzenreis کباب بختیاری Gemischter Grillspieß mit Hähnchenbrust und Rinderfilet, serviert mit Basmati-Safran- reis, Grilltomate und Salat Alle Preise sind in Euro und verstehen sich inklusive Bedienung und der gesetzlichen Mehrwertsteuer. 29: Kabab Bakhtiari 38: Fesenjan Persische Spezialitäten aus der Pfanne پلو و خورشت 35 Zereshk Polo ba Morgh 14,90 38 Fesenjan L 14,90 فسنجان زرشک پلو با مرغ Eingelegte Hähnchenschenkel mit Hähnchenschenkel in Granatapfelsauce mit Basmati-Safran- Berberitzenreis Walnüssen L, serviert mit Basmati-Safranreis 39 Ghaime-Bademjan 14,90 قيمه بادمجان Baghali Polo ba Mahitsche 2 17,90 36 باقالی پلو با ماهیچه Zart geschmorte Lammfleischstücke mit Geschmorte Lammhaxe in einer Spezial- gebratenen Auberginen, Kichererbsen soße, mit Basmati-Safran-Dill-Bohnenreis und getrocknete Limetten in einer leichten Tomatensauce, serviert mit Basmati- Safranreis 37 Ghorme Sabzi 14,90 ?Schon gewusst قورمه سبزی Zart geschmorte Lammfleischstücke in einer persischen Kräutersauce, mit roten Bohnen Safran ist das teuerste Gewürz der Welt. Je und getrockneten Limetten, serviert mit Bas- nach Qualität kann ein Kilogramm Safran mati-Safranreis bis zu 15.000€ kosten. Für die Herstellung von einem Kilogramm Safran werden unge- fähr 400.000 Krokus-Blüten benötigt. Alle Preise sind in Euro und verstehen sich inklusive Bedienung und der gesetzlichen Mehrwertsteuer. Fisch ماهی 40 Calamari A, C, D, K 14,90 43 Sabzi Polo ba Mahi A, C, D 14,90 سبزی پلو با ماهی کاالماری Frittiert, serviert mit Basmati-Safranreis Frittiertes Tilapiafilet (paniert mit Mehl & und Ratatouille Gewürzen), serviert mit Basmati-Safran- Dillreis 42 Lachsfilet D 16,90 فیله ی سالمون Frittiert, serviert mit Basmati-Safranreis und Ratatouille Vegetarische Gerichte خوراک سبزيجات 45 Ratatouille 2 10,90 47 Tschelo Kashke-Bademjan A,G,L 10,90 چلو کشک بادمجان راتاتویی Gebratene Zucchini, Auberginen, Zwie- Gebratene Auberginen mit Kashk G beln, Tomaten und Kartoffeln, serviert mit (persische Joghurtsoße), Röstzwiebeln A Basmati-Safranreis und Knoblauch, verfeinert mit gerösteter Pfefferminze und Walnüssen L serviert mit Basmati-Safranreis 46 Tschelo Mirza Ghassemi C,2 10,90 48 Daladas 2 10,90 دال عدس چلو میرزا قاسمی Gegrillte und geräucherte Auberginen mit Pikante rote Linsen Dal mit Zwiebeln, Kar- Ei C, Knoblauch und Tomatensoße 2, toffeln, Tomaten und Knoblauch, serviert serviert mit Basmati-Safranreis mit Basmati-Safranreis Alle Preise sind in Euro und verstehen sich inklusive Bedienung und der gesetzlichen Mehrwertsteuer. 53: Faloude Shirazi Für unsere kleinen Gäste خوراک کودکان 49 Kabab Kubide A, E 8,90 51 Kinderschnitzel A, E 8,90 شنیسل مرغ کباب کوبیده Ein Spieß mit fein gewürztem Lamm- und mit Pommes Rinderhackfleisch, serviert mit Pommes 52 50 Djudje Kabab A, E, G 8,90 Pommes A, E 3,50 سیب زمینی سرخ شده جوجه کباب Eingelegtes Hähnchenbrustfilet gegrillt, mit Ketchup oder Mayonnaise serviert mit Pommes Dessert دسر 53 Faloude Shirazi 5,90 55 Safraneis & Faloude Shirazi G 6,90 مخلوط فالوده شیرازی „Eines der ältesten Desserts der Welt“ Faloude Shirazi und Safraneis G gemischt hausgemachtes persisches Glas- nudeleis in leichtem Rosenwasser mit Kirschsirup 56 Grießtasche mit Vanilleeis A,G 6,90 پافیلی Blätterteig gefüllt mit Grießpudding, Zimt und Honig, serviert mit Vanilleeis 54 Safraneis G, L 5,90 بستنی زعفرانی G Safraneis mit Milch, Sahne, Rosenwasser, 57 Joghurt mit Honig & Walnüssen G,L 5,90 گردو با ماست عسل Pistazien L und Safran nach persischer
Load more

Recommended publications
  • Koolba £4.00 the Destination Is the Journey Shirazi Salad the Persians, Like the Punjabis Are Noted for Their Great Love of Salad
    Cold Starters From the heart of Persia Houmous with pitta bread There are as many types of houmous as there are homes where it is made! Pureed chick peas, sesame seed paste balanced with garlic, sharpened with lemon juice and KoolBa unified with olive oil. This recipe has been handed down the generations. £4.00 The destination is the journey Shirazi Salad The Persians, like the Punjabis are noted for their great love of salad. Rather than a side dish with a main meal they serve salad as a starter. The salad encourages the appetite, sharpens the palate and also happens Imagine a lush green valley in central Persia. to make you feel a little more virtuous! At the base of the valley a river meanders £3.50 below the treeline. Above the sky reigns Chicken Oliveh with Pitta Bread supreme. on the side of the valley, not quite This persian salad has pickled cucumber, fresh mint, potato and both halfway down, nestles a small farmhouse. It chicken and egg. The one time you don‟t have to worry which comes first... feels like the house has been there as long £4.50 as the river has meandered, the sun has Panir and Sabzi shone. This farmhouse is what the Persians If there was a single dish that exemplified the journey from Persia to Punjab, then this must be it. Salty, call a “Koolba”. tangy feta cheese served with herbs, olives and salad. £5.00 The brothers‟ family have owned this Koolba Mirza Ghassemi for generations. When they moved to the This is a dish with history, a plate of food found on the banks of the Caspian Sea.
    [Show full text]
  • English Section
    157 May- June 2015 Vol. XXV No. 157 • The Question of Identity • Advantage or Double-Edged Sword? • Raising a Bilingual Child • The Persianate World in 5 Works • Masterpieces on View in the Persian Art Gallery • Waiting on Iran’s Next Chapter • Skin Cancer • Fun facts about the eyes! No. 157 May - June 2015 1 157 By: Shahri Estakhry Since 1991 Persian Cultural Center’s Bilingual Magazine The Question of Identity Is a bi - monthly publication organized for literary, cultural and information purposes Financial support is provided by the City of First and foremost, I would like to express my gratitude to all of you who take the time to read San Diego Commission for Arts and Culture. this editorial and discuss it with me. I value your opinion and enjoy being involved in knowing your thoughts on the subject matter. Your comments are great lessons for me and I learn from Persian Cultural Center each one. 6790 Top Gun St. #7, San Diego, CA 92121 Tel (858) 552-9355 Fax & Message: (619) 374-7335 I seriously debated writing about the new resolution taking place between the U.S. and Iran. Email: [email protected] However, at the moment, it is several folds of wishful thinking. My biggest hope is if, and Web site: www.pccus.org www.pccsd.org when, the negotiations are truly resolved, the actual beneficiaries will be the people. The turn- around in Iran’s economy could mean greater possibilities for the people if given the chance. No. 157/ May - June 2015 Education and poverty are at the top of my list as priorities to be resolved.
    [Show full text]
  • Dinner-Menu.Pdf
    FOOD After Pastry of Tardina Follows Sanbusaj, well fried: Eggs vermillioned after boiling Lie with olives side by side. Strips of tender meat in slices, Dipped in oil of finest make, Tempt anew the flagging palate And the appetite awake; Lemons, too with Nadd besprinkled Scented well with ambergris, And, for garnishing the slices, Shreds of appetising cheese. Vinegar that smarts the nostrils Till they snuffle and they run; Little dates like pearls, that glisten On a necklace one by one. Sauce of Buran served with eggplant That will tempt thy very heart, And asparagus – enchanted With asparagus thou art! Lastly, Lozenge, soaked in butter, Buried deep in sugar sweet. And a saki’s cloven dimples Promise joy when lovers meet. Mahmud ibn Al-Husain Al-Kushajim Poet, astrologer, culinary expert - 13th century EvEnts Capturing the flavours and scents of the Mediterranean, Del’ Aziz offers a wide range of contemporary and traditional dishes reflecting the flavours of the Med, Morocco and the Maghreb, around Lebanon and through to Greece and Turkey. Dishes are intense and exotic, scented and colouful. Add to this hundreds of candles and lanterns, music, belly dancing and shisha and you have a unique and enchanting atmosphere to celebrate your party. Please see the manager to discuss your event. “Eat and drink! For you know not whence you came, nor why; Eat and Drink! For you know not why you go, nor where.” Omar Khayyam (v) = Vegetarian (n) = Nuts Some of the dishes may contain nut products or food substances to which you may be allergic. Please ask our staff for information.
    [Show full text]
  • Vegetable (Loosely) Recipes Vegetable (Loosely) Recipes Index
    Vegetable (loosely) Recipes Vegetable (loosely) Recipes Index ● Green/Red Peppers : INDEX ● Mushrooms : INDEX ● Potatoes : INDEX ● Spinach : INDEX ● Vegetarian Dishes (not specific veges) : INDEX ● Zuchinni : INDEX ● Artichokes : COLLECTION ● Avocado Recipes - COLLECTION ● Beets : 2 recipes ● Beet Recipe ● Boston Baked Beans (1) ● Boston Baked Beans (2) ● Candied Yams ● Choucroute Garnie ● Crispy Eggplant Rounds ● Eggplant : COLLECTION ● Felafel (1) ● Fried Plantains ● Lentils ● Olives - curing ● Red Beans and Rice : COLLECTION ● Red Kale with Grated Coconut ● Spaghetti Squash ● Spiced Acorn Squash ● Squash Recipes : COLLECTION ● Sweet Potatoes wtih Grapefruit ● Swiss Style Green Beans amyl http://www.cs.cmu.edu/~mjw/recipes/vegetables/index.html [12/17/1999 12:09:16 PM] Capsicum Recipes Capsicum Recipes Index ● Stuffed Peppers (1) ● Stuffed Peppers (2) ● Stuffed Peppers (3) ● Stuffed Peppers (4) ● Stuffed Peppers (5) amyl http://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/index.html [12/17/1999 12:09:19 PM] Stuffed Peppers Stuffed Peppers From: Dan Griscom ([email protected]) Date: 7 Jul 93 00:00:59 CDT (Wed) (from Italian Vegetarian Cooking by Jo Marcangelo) (Serves 4) 4 medium red or green peppers 2 T olive oil 1 medium onion, chopped 1 clove garlic, peeled and crushed 2 small zucchini, coarsely grated 1 1/2 c slided mushrooms 2 T chopped fresh parsely 2 c fresh wholewheat breadcrumbs 1/2 c grated Parmesan cheese 1 egg, beaten Salt and pepper 1) Core peppers by removing stem and then scooping out interior, removing all the white pith and seeds. Parboil for 3 minutes in boiling water; remove, rinse in cold water and drain. 2) Heat oil in frying pan, add onion, fry 2 minutes.
    [Show full text]
  • About Iran Capital: Tehran Geographical Condition: 35 41 N
    About Iran Name of the Country: Islamic Republic of Iran National Slogan: Independence, Freedom, Islamic Republic Capital: Tehran Total Area: 636,368 Square Miles 1,648,195 Square Kilometers Geographical Condition: 35 41 N 51 25 E Language: Persian is the official language of Iran. Historical Iranian languages are grouped in three stages: Old Iranian (until 400 BCE), Middle Iranian (400 BCE – 900 CE), and New Iranian (since 900 CE). Of the Old Iranian languages, the better understood and recorded ones are Old Persian (a language of Achaemenid Iran) and Avestan (the language of the Avesta). Middle Iranian languages included Middle Persian (a language of Sassanid Iran), Parthian, and Bactrian. As of 2008, there were an estimated 150–200 million native speakers of Iranian languages. Ethnological research estimates there are 86 Iranian languages, the largest amongst them are Persian, Pashto, Kurdish, and Balochi. Religion: Islam Leader: Grand Ayatollah Seyed Ali Khamenei President: Dr. Hassan Rohani National Day: 11 February Population : 78/770/602 http://www.amar.org.ir/english Currency: The Iranian Rial is available in notes and coins. The exchange rate is determined daily; several banks and exchange offices are available. Traveler's checks cant be cashed in most banks. Hotels and many shops and restaurants accept foreign currency. There is limit to the amount of foreign currency that travelers can bring cash. Hotels. Time Zone: Western Asia Time Zone (3:30 hours ahead of Greenwich Mean Time (GMT+3:30). Electricity: Voltage in use is 220 V. Weights and Measures: Metric System Opening and Closing Times: Most of the Iranian banks working hours are weekdays; 08.00 am - 05.00 pm.
    [Show full text]
  • Spring 2010 Newsletter: F O O D “Food Plays an Important Role in Different Cultures
    SPRING 2010 NEWSLETTER: F O O D “FOOD PLAYS AN IMPORTANT ROLE IN DIFFERENT CULTURES. THANKS TO ALL OF THE I-HOUSE RESIDENTS & STAFF MEMBERS WHO SHARED THEIR CULTURE IN THIS NEWSLETTER.” – CECIL ROBERT & SARAH KYO SAN JOSÉ STATE UNIVERSITY PHYLLIS FORWARD SIMPKINS INTERNATIONAL HOUSE 360 S. 11TH STREET SAN JOSE, CA 95112 PHONE: 408-924-6570 FAX: 408-924-6573 WEBSITE: WWW.SJSU.EDU/IHOUSE ARTICLE: RECIPE: ARTICLE: RECIPE: SHARE & A FULL SHARK FIN PHO SHARE ENGLISH SOUP PAGE 6 ALIKE BREAKFAST PAGE 5 PAGE 3 PAGE 4 RECIPE: RECIPE: RECIPE: RECIPE: ANTAZO DUBLIN THIÉ BOU AUSSIE SINGANG CODDLE YAPP BEEF PIE PAGE 7 PAGE 8 PAGE 9 PAGE 10 RECIPE: RECIPE: RECIPE RECIPE: CHICKEN STUFFED MIRZA PAELLA KARAHI GRAPE GHASSEMI VALENCIANA PAGE 11 LEAVES PAGE 13 PAGE 14 PAGE 12 RECIPES: RECIPE: RECIPE: RECIPE: RED BEAN POTATO PAVLOVA RHUBARB CURRY & LATKES PAGE 17 PIE RICE PAGE 16 PAGE 18 PAGE 15 RECIPE: RECIPE: ARTICLE: ARTICLE: LEMON SPARKLING LETTER EXPERIENCE ICEBOX BUTTER TO DINING U.S. CAKE TOFFEE COMMONS CULTURE PAGE 19 COOKIES PAGE 21 PAGES 21-22 PAGE 20 Cover Photos (left to right): Pancake Breakfast gazpacho by Chiara Bossi, Pancake SJSU International House Breakfast muffins by Chiara Bossi, Middle Eastern Regional Dinner lavash by Jacqueline 2 Spring 2010 Newsletter Huynh, Korean Regional Dinner pajeon by Sangmin Park; Newsletter Layout: Sarah Kyo SHARE AND SHARE ALIKE My family are food sharers. When we go to a restau- just happy — you exchange your plate with another rant, everyone confers about what each of us will order person. First, before switching, you have a short dis- to make sure that no one duplicates another’s order.
    [Show full text]
  • An Audience-Based Approach in the Subtitling of Cultural Elements in Selected Iranian Films
    AN AUDIENCE-BASED APPROACH IN THE SUBTITLING OF CULTURAL ELEMENTS IN SELECTED IRANIAN FILMS MOHAMMAD SADEGH KENEVISI UNIVERSITI SAINS MALAYSIA 2017 AN AUDIENCE-BASED APPROACH IN THE SUBTITLING OF CULTURAL ELEMENTS IN SELECTED IRANIAN FILMS by MOHAMMAD SADEGH KENEVISI Thesis submitted in fulfillment of the requirements for the degree of Doctor of Philosophy August 2017 To My Much-loved Father, Mother, Wife & Daughter ACKNOWLEDGEMENT First and foremost, I would like to extend my deepest gratitude to my supervisor, Associate Professor Dr. Hasuria Che Omar, whose academic supports, encouragements and her invaluable counselling and advice helped me in the course of accomplishment of the present research. I am also indebted to Dr. Aniswal Abdol Ghani, whose critical viewpoint shaped my initial understanding of the required capabilities in doing a Ph.D. I would also like to especially thank my proposal examiner, Dr. Leelany Ayob, whose comments paved the way for finding the better path in carrying out the present study. My deepest thanks also extend to Dr. Ali Jalalian Daghigh whose support helped me carry out this research. I would also like to express my special gratitude to my beloved father and mother, whose patience, support and care supported me during these years of separation. Lastly, I would like to extend my warmest thanks to my much-loved wife and daughter whose presence and patience were incredibly compassionate for me and enabled me in carrying out this research. ii TABLE OF CONTENT ACKNOWLEDGEMENT……………………………………………………………………………………………………………………………………………………………………………..……………………………………………
    [Show full text]
  • Collected Recipes from the Beyond
    Collected Recipes From The Beyond SANJIV SINGH Version 4.3: A collection of original, adapted and plagiarized recipes. Dedication For my mother, the first cook I knew. Foreword The problem with the cooks I grew up with, like my mother for instance, is that they never wrote any of their craft down. So here I am looking for ways to cook the wonder- ful food I have been putting away for years and all these people can tell me is well, you add a “little” of this and wait till “that” happens and then serve. This collection then started through my efforts to write down some means of replicating what I would undoubtedly forget otherwise. From a small collection of Indian recipes, this has grown into a larger collection with a much more varied background. The recipes come from other cooks (many from a dinner cooperative at Carnegie Mel- lon that I am a member of), magazines, and from the Usenet. I have tampered with most to suit my own taste but a few are included exactly as I received them. Since I have really copied these recipes in one form or another, I have no sense of ownership of the recipes in this collection. Feel free to do with them as you like. This collection is the antithesis of the typical computer collection. There is no data- base program to do fancy things with. It is not even modular, doesn’t follow any stan- dard format to allow easy inclusion of other recipes. However, it is just what you want if you are not a nerd about your cooking.
    [Show full text]
  • R 32 210724030607.Pdf
    21stNational 9th International Congress on Biology I B S 2021 Iran Biology Society 21st National & 9th International Conference of Biology, 16-19 Feb 2021 Semnan University, Semnan, Iran 2 21st National & 9th International Conference of Biology, 16-19 Feb 2021 Semnan University, Semnan, Iran Abstracts of 21st National and 9th International Congress on Biology Conference on Animal Biology 16-29 Feb. 2021 Semnan IRAN 3 21st National & 9th International Conference of Biology, 16-19 Feb 2021 Semnan University, Semnan, Iran All rights are reserved for Semnan University and Iranian Biology Society. © 2021 Single copies of single articles may be made for personal use is allowed. Permission is required for all other copying, including multiple or systematic copying, copying for advertising or promotional purposes, resale, and all forms of document delivery. Websites: http://ibs2020.semnan.ac.ir/en/; https://ibs.org.ir/; https://semnan.ac.ir/; https://biology.semnan.ac.ir/ Edit, Layout and Preparation by Darvishalipour A. Shakiba and Golestaninasab Mehdi 4 21st National & 9th International Conference of Biology, 16-19 Feb 2021 Semnan University, Semnan, Iran Name Index This congress was indexed by ISC (# 99200-22082) and CIVILICA (# BIOCONF21). 5 21st National & 9th International Conference of Biology, 16-19 Feb 2021 Semnan University, Semnan, Iran Preface The Iranian Biology Society and Semnan University are honored to held the 21st National and 9th International Congress on Biology on 16th to 19th February 2021 inclusive, in Semnan, Iran. The main aim of the event is to present frontline bioscience helping to acknowledge sever challenges dealing with global environmental treats in our planet.
    [Show full text]
  • Persian/Iranian ~ Mediterranean ~ Vegan 512-382-1454
    Persian/Iranian ~ Mediterranean ~ Vegan 512-382-1454 www.Caspiangrillaustin.com Food As Medicine (FAM) Introduction: Persian food has been used as medicine for thousands of years in Persia. The concepts of “Gharmi” or heat, and “Sardi”or cold, have been used to indicate the energy state of body. Gharmi state is when your body exhibits high levels of energy, while Sardi indicates lethargic state of body. Different food ingredients bring Gharmi or Sardi to our bodies, when consumed. The traditional treatments as compiled and depicted by Avicenna (980-1037 AD), paved the way for the science behind such modalities as FAM. It is very common in the Middle Eastern countries that a doctor, after the medical evaluation, would provide prescription along with food type restrictions or recommendations, to help with the treatment outcome. The symbols of G1/G2/G3 or S1/S2/S3, next to any item, indicate the degree of Gharmi or Sardi for that dish. N is used for Neutral foods. We provide regular seminars to teach about the use of Gharmi or Sardi principles. You can register with MEETUP.COM and become a member of "FOOD AS MEDICINE MEETUP- AUSTIN" to receive updates about the FAM gatherings or offerings. Appetizers AZ1. Mirza Ghassemi**G3.........................................................................................................................................................................7.50 Smokey eggplant infused with garlic, tomatoes, onions, mint, topped with fried egg; served with bread. AZ2. Kashke Bademjan**G3....................................................................................................................................................................7.50 Roasted eggplant infused with onions, garlic, walnuts, mint and Goat yogurt (kashk); served with bread. AZ3. Feta Cheese & Herbs Platter (Sabzi Plate) **G1..........................................................................................................6.50 Fresh Seasonal herbs, Feta cheese, sliced tomatoes, cucumbers, Onions, olives and walnuts; served with bread.
    [Show full text]
  • Iran's Zarif Sees No Military Way out of Syrian Crisis
    IRGC kills 5 Trump calls Iran to cut gasoline Iranian photog 2412members of PJAK 3 for Obama’s imports with $14b finishes first at NATION in border clash INTERNATIONAL resignation ECONOMY refinery expansion ART& CULTURE Polisholish ccontestontest WWW.TEHRANTIMES.COM I N T E R N A T I O N A L D A I L Y Iran wins fifth straight title at Freestyle World Cup 11 12 Pages Price 10,000 Rials 38th year No.12575 Tuesday JUNE 14, 2016 Khordad 25, 1395 Ramadan 8, 1437 Assad paying for resisting anti-Iran Saudi-Turkish- Iran’s Zarif sees no military Qatari push in 2011 EXCLUSIVE INTERVIEW way out of Syrian crisis By Ali Kushki POLITICAL TEHRAN — Tehran believes that the Iranian Foreign Affairs Minister made the remarks in Norwegian officials. “While there is one military dimen- TEHRAN — Iran has been the only regional powerhouse deskSyrian crisis cannot be brought to a a joint press conference with his Norwegian counterpart sion to the Syrian crisis, it is only through political rather backing the Syrian government as of 2011 when the crisis halt through foreign intervention, insisting on its four- Børge Brende in the capital Oslo on Monday. than military solutions that it can be halted,” Zarif was broke out in the country. stage plan as a best possible solution. Zarif arrived in Norway on Monday to meet senior quoted as saying. 2 Unlike Tehran’s commitment to the neighboring country, other regional states, including Saudi Arabia, Turkey, and Qatar have shown open hostility, leaving no stone unturned to topple the Assad administration.
    [Show full text]
  • EBRAHIMI Anita THESE DE DOCTORAT DE L'acquisition De La Compétence De Communication Dans L'enseignement Du Français Langue Ét
    THESE DE DOCTORAT DE L'UNIVERSITE D'ANGERS COMUE UNIVERSITE BRETAGNE LOIRE ECOLE DOCTORALE N° 595 Arts, Lettres, Langues Spécialité : Sciences du langage et didactique des langues Par EBRAHIMI Anita L'acquisition de la compétence de communication dans l'enseignement du français langue étrangère, en contexte universitaire iranien Thèse présentée et soutenue à Angers, le 21 / 09/ 2018 Unité de recherche : CIRPaLL, EA 7457 Julien KILANGA Rapporteurs avant soutenance : Composition du Jury : PAIVANDI Saeed, Professeur des universités, Université Lorraine Julien KILANGA, Professeur des universités, Université d’Angers, Directeur de thèse RAJ Mohamed, Professeur des universités, Université Hassan 1er Jonas Makamina-BENA Professeur des Universités,Université de Lubumbashi NIKLAS-SALMINEN Aino, Maître de conférence HDR, Université Aix-Marseille PAIVANDI Saeed, Professeur des universités, Université Lorraine RAJ Mohamed, Professeur des universités, Université Hassan 1er L’auteur du présent document vous autorise à le partager, reproduire, distribuer et communiquer selon les conditions suivantes : − Vous devez le citer en l’attribuant de la manière indiquée par l’auteur (mais pas d’une manière qui suggérerait qu’il approuve votre utilisation de l’œuvre). − Vous n’avez pas le droit d’utiliser ce document à des fins commerciales. − Vous n’avez pas le droit de le modifier, de le transformer ou de l’adapter. Consulter la licence creative commons complète en français : http://creativecommons.org/licences/by-nc-nd/2.0/fr/ EBRAHIMI Anita | L'acquisition de la compétence de communication dans l'enseignement du français langue étrangère, en contexte universitaire iranien. Université d’Angers, 2018. 1 J’aimerais tout d’abord remercier mon directeur de thèse, le professeur de l’Université d’Angers, Julien KILANGA, de m’avoir fait confiance, de m’avoir accueillie et accompagnée au cours de cette recherche.
    [Show full text]