Eylül 2021 Öğle Yemeği Menüsü

Total Page:16

File Type:pdf, Size:1020Kb

Eylül 2021 Öğle Yemeği Menüsü FMV ÖZEL IŞIK LİSELERİ VE IŞIK İLKÖĞRETİM OKULLARI EYLÜL 2021 ÖĞLE YEMEĞİ MENÜSÜ PAZARTESİ SALI ÇARŞAMBA PERŞEMBE CUMA CUMARTESİ PAZAR 1 2 3 4 5 MANTAR ÇORBA AYRAN AŞI ÇORBA DOMATES ÇORBA MERCİMEK ÇORBA TARHANA ÇORBA BİBER DOLMA /YOĞ HİNDİ KAVURMA/PAT. PATLICAN KEBABI SAHAN KÖFTE PİLİÇ ŞİNİTSEL / PAT PEY.SU BÖREĞİ DOM.BULGUR PİLAVI ŞEH.PİRİNÇ PİLAVI BULGUR PİLAV PİRİNÇ PİLAV CACIK YOĞURT CACIK MEYVE MEYVE ZY İMAM BAYILDI HAVUÇ BORANİ Z. BEZELYE ÇİKOLATALI PUDİNG BAKLAVA KEŞKÜL SALATA SALATA SALATA MEYVE MEYVE MEYVE GÜNÜN MENÜSÜ 6 7 8 9 10 11 12 MERCİMEK ÇORBA TOYGA ÇORBA MİNESTRONE ÇORA DOMATES ÇORBA EZOGELİN ÇORBA YOĞURT ÇORBA DOMATES ÇORBA PİLAV ÜZERİ ET DÖNER HİNDİ PANE/PATATES ETLİ BİBER DOLMA/YOĞ. EKŞİLİ KÖFTE ÇITIR BALIK/PAT TAVUK SOTE/PAT ISPANAK KAV./YOĞ KABAK DİZME ÇİFTLİK KÖFTE MEVSİM TÜRLÜ IZGARA TAVUK/PAT YEŞİLMERCİMEK BULGUR PİLAV MAKARNA AYRAN BULGUR PİLAVI P.GÜL BÖREĞİ ARPA ŞEHRİYE PİLAVI MAKARNA MUHALLEBİ MEYVE Z.Y TAZEFASULYE YOĞURT YOĞURT YOĞURT YOĞURT BİSKÜVİLİ PASTA Z.Y KABAK KALYE Z.Y.MANTAR ŞAKŞUKA Z.Y KARNABAHAR KALBURABASTI İKİ RENKLİ MUHALLEBİ KUP DONDURMA MEYVELİ MUHALLEBİ KAZANDİBİ SALATA TULUMBA TATLISI REVANİ SÜTLÜ NURİYE İRMİK HELVA MEYVE SALATA SALATA SALATA SALATA MEYVE MEYVE MEYVE MEYVE GÜNÜN MENÜSÜ 13 14 15 16 17 18 19 YOĞURT ÇORBA SEBZE ÇORBA DOM.ŞEHRİYE ÇORBA DÜĞÜN ÇORBA BROKOLİ ÇORBA ŞEHRİYE ÇORBA SEBZE ÇORBA NOHUT IZGARA KÖFTE/PAT MANTI /YOĞURT ISPANAK KAV./YOĞ. HİNDİ STROGONOG/PAT ETLİ MEVSİM TÜRLÜ TAVUK SOTE/PAT. KARNIYARIK HİNDİLİ SOTE/PAT. SEBZELİ KEBAP ETLİ BEZELYE İZMİR KÖFTE/PAT. PİRİNÇ PİLAVI BULGUR PİLAV ŞEH. PİRİNÇ PİLAVI DOM.BULGUR PİLAVI ERİŞTE T.Y PİRİNÇ PİLAVI BULGUR PİLAVI MEYVE CACIK YOĞURT YOĞURT YOĞURT YOĞURT YOĞURT ÇILBIR Z.Y BRÜKSEL LAHANA Z.Y BİBER BORANİ MÜCVER ŞAKŞUKA FINDIKLI KEŞKÜL SPUNGLE KUP DONDURMA MUZLU PUDİNG FIRIN SÜTLAÇ EKMEK KADAYIFI BÜLBÜL YUVASI ŞEKERPARE KEMALPAŞA TATLISI REVANİ SALATA SALATA SALATA SALATA SALATA MEYVE MEYVE MEYVE MEYVE MEYVE GÜNÜN MENÜSÜ 20 21 22 23 24 25 26 ARPA ŞEH. ÇORBA YAYLA ÇORBA DOMATES ÇORBA MERCİMEK ÇORBA TARHANA ÇORBA EZOGELİN ÇORBA YAYLA ÇORBA KURUFASULYE ROSTO KÖFTE /PAT ÇITIR BALIK/PAT BAHÇIVAN KEBABI PİLAV ÜZERİ HİNDİ TAVUK ŞİNİTZEL/PAT. ETLİ MEVSİM TÜRLÜ ETLİ BAMYA HİNDİ KÜLBASTI/PAT. ETLİ BEZELYE KABAK DOLMA/YOĞ. SEBZE SOTE BULGUR PİLAV PİRİNÇ PİLAVI ŞEH.PİRİNÇ PİLAVI BULGUR PİLAV MAKARNA(SOSLU) PEYNİRLİ SU BÖREĞİ AYRAN SALATA MEYVE YOĞURT YOĞURT YOĞURT YOĞURT Z.Y BROKOLİ KABAK ÇİNTME Z.Y BRÜKSEL LAHANA MERCİMEK KÖFTE HAVUÇ BORANİ ÇİKOLATALI PUDİNG KUP DONDURMA KAZANDİBİ FIRIN SÜTLAÇ MEYVELİ PUDİNG MOZAİK PASTA HAV.DİLİM BAKLAVA REVANİ TAHİN HELVA BÜLBÜL YUVASI SALATA SALATA SALATA SALATA SALATA MEYVE MEYVE MEYVE MEYVE MEYVE GÜNÜN MENÜSÜ 27 28 29 30 BROKOLİ ÇORBA ŞEFİN ÇORBASI MANTAR ÇORBA MERCİMEK ÇORBA NOHUT MİTİTE KÖFTE/PAT. ETLİ TAZEFASULYE HİNDİ DÖKME ŞİŞ/PAT. KARNIYARIK HİNDİ SOTE/PAT. KARNABAHAR GRATEN ORMAN KEBABI PİRİNÇ PİLAVI MAKARNA(SOSLU) PEY.RULO BÖREK BULGUR PİLAVI CACIK YOĞURT CACIK YOĞURT Z.Y.MANTAR BİBER BORANİ MERCİMEK KÖFTE ÇILBIR MUHALLEBİ İKİ RENKLİ MUHALLEBİ VİŞNE SOSLU PUDİNG SÜTLAÇ BAKLAVA REVANİ TULUMBA TATLISI BADEMPARE SALATA SALATA SALATA SALATA MEYVE MEYVE MEYVE MEYVE GÜNÜN MENÜSÜ NOTLAR: KULLANDIĞIMIZ MARKALAR: ET: PINAR-LOKUM ET-GÜRSOY-ERŞAN SIVI YAĞ: ARO-DERİN SÜT ÜRÜNLERİ: PINAR-SÜTAŞ-TAHSİLDAROĞLU-AYNES TAVUK: BANVİT-GÜRSOY-ERPİLİÇ TÜM GIDA MADDELERİ: GÜNEY 2M TEMİZLİK VE HİJYEN MALZEMELERİ: DIVERSEY TÜM ÜRÜNLER/GIDALAR ESER MİKTARDA TÜM ALERJENLERİ İÇEREBİLİR. Bu yemek listesi FMV ve SOFRA A.Ş. yetkililerinden oluşan yemek komitesince hazırlanmıştır..
Recommended publications
  • MENU Prix TTC En Euros
    Cold Mezes Hot Mezes Hummus (vg) ............................... X Octopus on Fire ............................ X Lamb Shish Fistuk (h) .................. X Chickpeas, tahini, lemon, garlic, Smoked hazelnut, red pepper sauce Green pistachio, tomato, onion, green sumac, olive oil, pita bread chilli pepper, sumac salad Moroccan Rolls ............................. X Tzatziki (v) ................................... X Filo pastry, pastirma, red and yellow Garlic Tiger Prawns ...................... X Fresh yogurt, dill oil, pickled pepper bell, smoked cheese, harissa Garlic oil, shaved fennel salad, red cucumber, dill tops, pita bread yoghurt chilli pepper, zaatar Babaganoush (vg) ......................... X Pastirma Mushrooms .................... X Spinach Borek (v) ......................... X Smoked aubergine, pomegranate Cured beef, portobello and oysters Filo pastry, spinach, feta cheese, pine molasses, tahini, fresh mint, diced mushrooms, poached egg yolk, sumac nuts, fresh mint tomato, pita bread Roasted Cauliflower (v) ................ X Chicken Mashwyia ........................ X Taramosalata ................................ X Turmeric, mint, dill, fried capers, Wood fire chicken thighs, pickled Cod roe rock, samphire, bottarga, garlic yoghurt onion, mashwyia on a pita bread lemon zest, spring onion, pita bread Grilled Halloumi (v) ..................... X Meze Platter .................................. X Beetroot Borani (v) ...................... X Chargrilled courgette, kalamata Hummus, Tzatziki, Babaganoush, Walnuts, nigella seeds,
    [Show full text]
  • Menu 1 £30 Pp Hummus Blackened Aubergine
    All our menus are designed for sharing. MENU 1 MENU 2 £30 PP £40 PP HUMMUS HUMMUS pine nuts, crispy onion, smoked paprika oil V | N pine nuts, crispy onion, smoked paprika oil V | N BLACKENED AUBERGINE TARAMASALATA burnt tomato, almonds V | N grey mullet bottarga, spring onion BLACKENED AUBERGINE burnt tomato, almonds V | GF | N DOLMA sun-dried aubergine, sour cherry, garlic yoghurt V | N BOREK MANTI spinach, feta, walnut, mint V | N beef, oak smoked paprika sauce, garlic yoghurt N CRISPY SQUID BOREK chickpea flour, coriander mayo, lime spinach, feta, walnut, mint V | N CRISPY SQUID chickpea flour, coriander mayo, lime MACKEREL coal roasted beetroot borani, zhoug, chervil salad GF DELICA PUMPKIN BABY CHICKEN green tahini, hazelnut dukkah VG | N | GF charred corn, tahini sauce, za’atar GF BABY CHICKEN CELERIAC charred corn, tahini sauce, za’atar GF begendi, salted almonds, dates, urfa chilli V | N MACKEREL Coal roasted beetroot borani, zhoug, chervil salad GF SKIN ON FRIES rosemary salt VG GREEN FATTOUSH CHARRED BROCCOLI crispy pita, apples, raisins V | N anchovy aioli, chilli GF BATATA HARRA fried potato, coriander, lime VG RICE PUDDING spiced honey ice cream, candied almonds N BURMA BAKLAVA walnut, cinnamon syrup, clotted ice-cream N Discretionary service charge of 12.5% is added to your bill, which is distributed amongst our team. We cannot guarantee that our menu is allergen free. Please ask a member of our team for further allergen information. Our dishes may contain traces of nuts. V Vegetarian GF Gluten Free VG Vegan N Nuts All our menus are designed for sharing.
    [Show full text]
  • Joojeh Kebab
    Al Ghurair Centre تبولة / Tabbouleh كشك باذنجان / Kashk e Bademjan السلطات واملقبالت Salad & Appetizers سلطة مشکلة Mix of Salads 32 مقبالت مشکلة Mix of Appetizers 35 حمص Hummos 18 متبل Moutabel 18 فتوش Fattoush 18 تبولة Tabbouleh 18 سلطةخرضاء Green Salad 18 Finely Chopped Tomatoes,Cucumber سلطة شريازي AndSalad Onion Shirazi Mixed With Herbs & Lime Juice 18 سلطة أولیفيه Salad-e-Olovieh Chicken With Mayonnaise, Eggs, Peas, 28 Carrots, Pickled Cucumber, Potatoes & Lime Juice زیتون برورده Olive 26 دمله برگ مو Dolme 3 حلیم Halim 25 رقائق Potato Wedges 16 ثوم مخلل Pickled garlic 29/35 مخلل Pickles 38/45 Eggplant Puree Dip With كشك باذنجان Kashk e Bademjan NUTS 22 NUTS Mint And Caramelized Onion كتلت Kotlet Persian Meat Patties (3 Pcs) 25 مريزا قاسمي Mirza Ghasemi Grilled Eggplant Puree, Eggs, 25 Tomatoes & Garlic روب مع الثوم Mast Mousir Yoghurt With Diced Shallots 14 Mast o Khiar Yoghurt With Wulnuts, Raisin, Cu- 14 روب مع الخيار cumber And Mint روب مع السبانخ Borani Boiled Spinach With Yoghurt, Garlic 16 Barley Soup Chicken Soup With Barley, Carrot, 14 شوربة شعیر Chopped Parsley & Fresh Cream آش رشته Ash Reshte Traditional Persian Noodles Soup 21 With Herbs, Beans, Garnished With Mint & CaramelIzed Onions شوربة عدس Adasi Persian Lentil Soup 14 خبز سنکک Sangak Bread 10 خبز تافتون Tafton Bread 4 سلطة أولیفيه / Salad-e-Olovieh حمص / Hummos All prices are including VAT Chelo Kebab Koobideh Chelo Kebab Soltani Chelo Kebab Makhsoos Farsi Lamb کباب مخصوص الفاريس مع الرز کباب سلطاين مع الرز کباب مفروم مع الرز املشاوي BBQ کباب مخصوص الفاريس مع الرز
    [Show full text]
  • Breakfast Minimum Order 10 Portions
    Breakfast Minimum order 10 portions Sweet Spiced granola, seasonal compote, orange blossom & Greek yoghurt - Cardamom morning bun - Fresh fruit salad - Toasted pecan, banana & date muffins - Pressed juice Breakfast Minimum order 10 portions Savoury Sweet herb frittata, slow roasted tomato relish, house made focaccia - Open faced breakfast toasts: Labneh, chopped egg, roasted peppers, sweet herbs Hummus, merguez sausage, seasoned yoghurt & harissa - Borek, pickles, dak dak & boiled egg: Mushroom & thyme borek Spinach & feta borek Potato borek Lunch Minimum order 10 portions Lamb shawarma, cabbage salad, pickles, mint yoghurt, Fat Macy’s flatbread Kofte with hummus, bulgar, parsley salsa, chopped salad Spiced chicken with sweet onions, couscous, sweet herbs, seasoned yoghurt Roasted summer squash, tahini sauce, jewelled rice (v) Spiced, roasted carrots, freekeh, labneh and chopped salad (v) Sandwiches Minimum order 10 portions Sesame roast chicken, carrot & coriander slaw, chilli & cumin mayonnaise Slow cooked spiced pork, apple & cabbage slaw Smoked mackerel, fennel slaw & toasted almonds Egg mayonnaise with smoked paprika and toasted almonds (v) Smashed falafel, pickles, fresh tomatoes, hummus and green sauce (v) Chargrilled courgette, pumpkin seed pesto, feta and pickled red onions (v) Honey roasted carrots, whipped feta, mixed leaves and dukkah (v) Side Salads Minimum order 10 portions Chopped summer salad (v) Cucumber, tomatoes, sumac onions, rocket, sweet herbs, radishes, yoghurt dressing Cypriot potato salad (v) Spinach and seasonal
    [Show full text]
  • MUTFAĞI Gaziantep Cuisine 2 Gaziantep Mutfağı / Gaziantep Cuisine
    GAZİANTEP MUTFAĞI Gaziantep Cuisine 2 Gaziantep Cuisine Gaziantep Gaziantep Mutfağı / Gaziantep Mutfağı Coğrafi konumu, ürün çeşitliliği, tarihsel süreç içinde ilişki kurulan uygarlıklar, iki büyük imparatorluğun yeme-içme gele- neğine getirdiği yeni açılımlar Türk Mutfak kültüründeki çeşitli- liğin belirleyici etkilerini özetliyor. Tarihi zenginliği ve coğrafi konumuyla ülkemizin en önemli yerleşim merkezlerinden biri olan Gaziantep, yemeklerinin çe- şitliliği ile Türk Mutfak geleneğini renklendiren özgün bir kültü- rel yapı ortaya koymaktadır. Gaziantep’in kadim tarihi her alanda olduğu gibi mutfak kül- türünde de kendini sürekli hissettirir. Öyle ki, Ali Eşref Dede’nin Yemek Risalesi’nde (18.yy.) Bölge Mutfağında yer alan Ciğer (Cartlak) Kebabı, Taze Peynir Helvası ve Badıncan Dolmasının Gaziantep Cuisine Gaziantep günümüzde aynı adlarla ve benzer şekillerde yapıldığı görülür. Çok daha eskilerde, Dede Korkut Masallarında adı geçen kara kavurma, yahni, borani, sarımsak aşı ve katmer sofralarda hep başköşededir. Gaziantep Mutfağı ulusal ve uluslararası boyutta tanınan bir yerel mutfak klasiği olarak tanımlanabilir. Gaziantep Mutfağı / 4 Gaziantep Cuisine Its geographical location, products variety, the contacted civilizations during the historical period, novelties brought by two great empires into culinary traditions have been summa- rizing the determining effects of the diversity in Turkish culi- nary culture. Gaziantep, which is one of the main residential centers along with its historical riches and geographical situation, has be- come an authentic and cultural structure livening up the Turk- ish culinary tradition with its food variety. Gaziantep’s ancient history always makes feel itself in cuisine culture as it does in other fields. It is so that liver kebab, Fresh cheese, helva and Badıncan Stuffed food which are included in Ali Eşref Dede’s Booklet of Region Cuisine have been called with the same names and cooked in the same way nowadays.
    [Show full text]
  • Türk Mutfak Kültürü Ve Beslenme Alişkanliklari Üzerine Bir Değerlendirme Evaluation of Turkish Cuisine and Dietary Habits
    Safran Kültür ve Turizm Araştırmaları Dergisi Journal of Saffron Culture and Tourısm Researches 2018, Cilt (Volume) 1, Sayı (Issue) 3, Sayfa (Page): 108-124 İletilme Tarihi (Submitted Date): 11.10.2018 Kabul Tarihi (Accepted Date): 28.12.2018 Makale Türü: Derleme TÜRK MUTFAK KÜLTÜRÜ VE BESLENME ALIŞKANLIKLARI ÜZERİNE BİR DEĞERLENDİRME EVALUATION OF TURKISH CUISINE AND DIETARY HABITS Yasemin SOLMAZ Kocaeli Üniversitesi, Turizm İşletmeciliği Yüksek Lisans Programı, [email protected] Orcid ID: 0000-0003-2424-538X Dr. Öğr. Üyesi Dilek DÜLGER ALTINER Kocaeli Üniversitesi, Turizm İşletmeciliği ve Otelcilik Yüksekokulu [email protected] ORCID ID: 0000-0002-7043-2883 Öz Dünya mutfakları içinde ilk üç mutfak arasında gösterilen Türk Mutfağı, geçmişten günümüze köklü bir kültürel değere sahip olan mutfaklardan biridir. Orta Asya’nın göçebe kültüründe yer alan et ve süt ürünleri ile şekillenen Türk Mutfağı, her dönem gelişerek ve çevresinden etkilenip farklı kültürlerin özellikleriyle birleşerek bugünkü zengin yemek kültürünü oluşturmuştur. Türk beslenme kültüründe yer alan geleneksel yiyecek ve içecekler beslenme alışkanlıklarının günümüz şartlarına göre değişmesi nedeniyle mutfak içindeki yerini zaman zaman kaybetse de, günümüzde yöresel ve geleneksel gıdalara olan ilgi tekrar artmaya başlamıştır. Bu çalışmada, Türk mutfak kültürünün genel özellikleri, Türk mutfağının Orta Asya’dan Cumhuriyet dönemine kadar olan süre içindeki değişim evreleri, Türk mutfağının kültürel çeşitliliğine etki eden faktörler ve tarihsel geçmişten bu zamana geleneksel yiyeceklerimizin günümüz beslenme alışkanlıklarındaki yerinden bahsedilmektedir. Türk mutfağı üzerine elde edilen bilgiler çerçevesinde ayrıntılı bir literatür çalışmasına yer verilmiştir. Anahtar kelimeler: Türk mutfağı, Kültür, Geleneksel Gıdalar, Beslenme Alışkanlıkları Abstract Turkish Cuisine, which is regarded among the first three cuisines in the world, is one of the cuisines that have a long-established cultural value from past to present.
    [Show full text]
  • Fatih Sultan Mehmet Menü 2010 A4
    Fatih Sultan Mehmet’in “Matbah-ı Beray-i Has” Yemekleri Specialities from the Private Kitchen of Mehmed II the Conquerer 21 Mayıs - 6 Haziran 2010 21 May - 6 June 2010 Turşular Pickles 1. Badıncan ve Pekmezli Pancar Turşusu 10 TL Pickled Aubergines and Beetroots Çorba Soup 2. Yoğurtlu Tutmaç Şorbası 12 TL Yogurt Soup Yogurt soup with croutons Deniz Mahsülleri Seafood 3. Uskumru Taratoru 16 TL Mackerel with “Tarator” 4. Karidye Pilakisi 18 TL Havuç, arpacık soğanı, sarımsak ve sirkeli zeytinyağlı karides pilakisi Shrimp “Pilaki” Shrimp with garlic, carrots, scallions in a light olive oil and vinegar sauce Sakatat Oal 5. Has Paçası Tiritli 20 TL Kızarmış çavdar ekmeği üzerinde sirke ve sarımsaklı kuzu paçası Trotter Stew Sheep’s trotter with vinegar and garlic served on crispy rye bread Sebze Yemekleri Vegetable Dishes 6. Borani-i Hassa 24 TL Soğan ve yumurta, pirinç ve yoğurtlu ıspanak yemeği Borani-i Hassa Spinach cooked with onions, eggs and rice served with yogurt Et Yemekleri Meat Dishes 7. Kebab-ı Makiyan 26 TL Yenibahar ve sirke ile sotelenmiş soğan yatağı üzerinde ızgara tavuk letoları. Kırmızı lahana turşusu ile servis edilir Chicken Kebab Chicken llets served on a bed of vinegar sauteed onions served with sour red cabbage. 8. Tuahiye 32 TL Baharatlı, zırh kıymalı elma dolması Tuahiye Oven baked apple stued with a blend of minced lamb and veal meat and mixed with rice, pine nuts, currants and spices 9. Yahnilerin Ulusı 32 TL Nohut, tarçın, kimyon ve kuşüzümü ile pişirilmiş kuzu ve tavuk etli yahni Imperial “Yahni” Rich lamb and chicken stew cooked with currants, chickpeas, cinnamon and cumin 10.
    [Show full text]
  • Final Design Villaggio Menu
    DINE-IN TEA & COFFEE ABOUT PERSIAN SAFFRON TEA: GROWN IN NORTHERN IRAN BY THE CASPIAN SEA, PERSIAN TEA IS A NATURAL FULL­BODIED TEA WITH NO COLOUR ADDED SAFFRON, A HIGHLY PRIZED SPICE, IS A NATURAL ANTIDEPRESSANT, HIGH IN ANTIOXIDANT, & RICH IN MANY VITAL VITAMINS PERSIAN SMOOTH BLEND C OUR SIGNATURE BLEND THAT CONTAINS HIGH GRADE ARABICA BEANS. O IT IS WELL ROUNDED WITH CHOCOLATE, CARAMEL AND F A LIGHT SPICE FINISH, A BLEND TO REMEMBER F E E VILLAGGIO BLEND S 100% ARABICA BEANS, THE BLEND IS RICH & STRONG YET VERY SMOOTH, FEATURING A HINT OF FRESH CITRUS AND A TOUCH OF LICORICE THAT RETAINS A SMOOTH MOUTH FEEL MEDIUM LARGE SINGLE DOPPIO Persian Smooth Blend: Flat White/Cappuccino/Latte 4.30 4.80 Macchiato / Piccolo Latte 3.80 4.30 Mocha 4.80 5.30 Ristretto / Espresso / Long Black 3.30 4.30 Villaggio Blend: Flat White/Cappuccino/Latte 3.80 4.30 Macchiato / Piccolo Latte 3.30 3.80 Mocha 4.30 4.80 Ristretto / Espresso / Long Black 3.30 3.80 And... Extras: 50 cents Affogato 5.30 5.80 Extra shot, Decaf, Hot Chocolate 4.30 4.80 Soy Milk, Almond Milk, Extra milk, Babyccino 2.50 3.50 Honey Caramel/Vanilla/Hazelnut syrup TURKISH COFFEE Served in Brass Ibrik (Pot) 7.00 TEA - CAFFEINATED & HERBAL Pot for 2 Pot for 3 Pot for 4 A Cup of Persian Saffron Tea 8 .00 12.00 16.00 5.00 P e rsian Spice Tea French Earl Gray 7.00 11.00 14.00 4.50 Moroccan Tea Persian Orange blossom Persian Black tea After Meal Digestion 6.50 10.00 13.00 4.00 Detox & Cleanse English Breakfast Reg.
    [Show full text]
  • MONDAY Starters Turkish Spicy Sausage, Pastrami, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Dates, Dried Apricot
    MONDAY Starters Turkish Spicy Sausage, Pastrami, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Dates, Dried Apricot Traditional Ottoman Sherbet Tamarind Sherbet, Lemon Sherbet With Green Cardamom Traditional Turkish Mezzes Artichoke In Olive Oil, Tahini Hummus From Antakya Region, Dry Cacık, Stuffed Vine Leaves With Cherry Beyran Soup Antakya Sürk (Dried Çökelek) Salad Urfa Style Pencer (Garden Orach) Borani Mini Lahmacun Chicken Topkapı Spicy Rice With Lamb Liver Hünkar Beğendi With Eggplant Puree, Grilled Tomato And Peper Turkish Dessert Plate Semolina Dessert, Walnut Baklava, Kazandibi (Pudding With Caramel Base), Rice Pudding With Gum Mastic Aroma, Güllaç (Rice Wafers Stuffed With Nuts) Fruit Plate PAZARTESİ İftariyelikler Sucuk, Pastırma, Beyaz Peynir, Domates, Salatalık, Marine Zeytin, Kaymak, Bal, Hurma, Kuru Kayısı Geleneksel Osmanlı Şerbetleri Demirhindi Şerbeti Ve Kakuleli Limon Şerbeti Zeytinyağlı Ve Meze (Serpme) Zeytinyağlı Enginar, Tahinli Antakya Humusu, Kuru Cacık, Vişneli Yaprak Sarma Beyran Çorbası Antakya Sürk (Kuru Çökelek)Salatası Urfa Pencer (Pazı) Borani Mini Lahmacun Piliç Topkapı Ciğerli İç Pilav İle Hünkar Beğendi Patlıcan Beğendi, Izgara Domates Ve Biber İle Türk Tatlı Tabağı İrmik Helvası, Cevizli Baklava, Kazandibi, Damla Sakızlı Fırın Sütlaç, Güllaç Meyve Tabağı TUESDAY Starters Turkish Spicy Sausage, Pastrami, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Dates, Dried Apricot Traditional Ottoman Sherbet Tamarind Sherbet And Lemon Sherbet With Green Cardamom
    [Show full text]
  • **Website Menu Feb Dinner Copy
    DINING LAFFA STYLE We realize that our menu is pretty large with many unfamiliar dishes. Don’t be afraid! If you’re with good friends we recommend sharing an appetizer or two & then choosing a selection of entrees to share. Dining this way allows you & each member of your dining party to get to taste lots of fun dishes instead of committing to just one - which is perfect if this food is a little out of your comfort zone. ~~~ Dining with others this way makes your meal less about individual consumption & more about an exciting shared experience with friends. Dining alone this way invites you to a culinary party! We hope you have a super evening & enjoy your culinary adventure. ~~~ Please feel free to ask for our advice! Your server will be happy to help you if you’re not sure what to order. They all have their favorite combinations & love to share their experience. LIGHT'ISH SHARABLE PLATES (Appetizers) Za'atar Hydari 10 This stuff is addictive! It's a creamy olive & feta dip with za'atar (wild thyme, sesame seeds & sumac). Wipe it all up with warm Greek pita. V (Can be made GF if served with baby carrots.) Hummus Im Basar 11 Hummus & meat is a great combination. Ours is really exceptional because we're using our award-winning lamb & beef chili topped with feta, pine nuts & parsley. Served with warm Greek pita. (Can be made GF if served with baby carrots) Armenian Roasted Mushrooms 10 Our delicious hummus with matbucha & hot garlic mushrooms served with warm Greek pita.
    [Show full text]
  • The Art of Persian Cooking (Hippocrene International
    Forough-es-Saltaneh Hekmat HIPPOCRENE BOOKS This book is dedicated to Dr. Albert H. Domm, of Los Angeles, who restored me to health; to the many American friends who urged me to write it, and to my country, Iran, which inspired the unique cuisine and poetry presented herewith. Preface 9 PART ONE Chapter I-The History of Persian Cooking 15 A Persian Hoine 19 The Marriage Ceremony in Iran 20 The Birth of a Baby 25 The New Year 26 Death 31 Public Religious Offerings 32 Offerings to Allah 36 Chapter II-Food and Entertainment within the Persian Home 39 Private Parties 43 Manners and Customs of the Persians 44 Chapter III-The Fundamentals of Classic Persian Cooking 47 Utensils 49 Basic Ingredients 50 PART TWO Chelou and Polou (Traditional Rice Dishes) 59 Abgushtes (Soups) 78 Khoreshes (Stews) go Kababs (Broiled Meats and Vegetables) 107 Kuftehs (Meat Balls) 120 Dolmehs (Stuffed Dishes) 124 Kukus (Egg Dishes) 130 Boranis (Persian Salads) 133 Desserts 136 Pastries and Confections 144 Preserves and Beverages 159 Ancient Health Notes from Persia 175 English Index j81 Persian Index 187 During the nine years that I lived in the United States of America I watched with pleasure the curiosity and interest of my friends in Berkeley, San Francisco, Los Angeles, and New York as they enjoyed the exotic and delicate Persian dishes I served to them. It was their urging that persuaded me to commit my knowledge of Persian cooking to paper. Increased communications and extensive travel from one country to another have made a pygmy of our world to a point where all men are neighbors.
    [Show full text]
  • Appetizers the Mantu Soup & Salad
    100% HALAL appetizers SEEMYAN BAKED OYSTERS Crispy lentil noodles served with julienned bell Served on the half shell with garlic & ginger pepper, onion, cucumber, & cilantro. Served with our infused panko & a hint of melted parmesan cheese. sweet & spicy Chef’s Special Dressing. / 10 Topped with sumac & microgreens. / 14 NARGIS KEBAB DOLMEH E KALAM Organic fresh hard-boiled egg wrapped in a mixture Red cabbage roll stuffed with rice, bell pepper, of ground beef, lentils & authentic Afghan spices, onion, cilantro & celery. Served with our spicy fried & served with a yogurt dressing. / 10 roasted red pepper dressing. , GF / 10 VEGAN CHAPLI KEBAB Safflower fried soy bean patties with chili powder, cilantro, chopped onion, tomato, ginger, coriander & green chilies. Sprinkled with lemon juice & served with a mildly spicy white vegan dip & green chutney. , GF / 15 soup & salad AUSH E TUND SHURWA E GHUSHT A hearty soup of handmade noodles, garbanzo beans, Lamb broth cooked with carrots, potatoes, cilantro, onions, seasonal vegetables, parsley, cilantro, onions, garlic & mint. garlic & green chilies. Served with fresh Afghan bread / 8 Topped with yogurt, ground beef & Afghan spices. / 10 SALAD E KAHOH AFGHAN SALAD Lettuce, red onion, tomatoes, lemon juice, olive oil & Diced tomatoes, onions, cucumbers & chopped our spicy roasted red pepper dressing. , GF / 8 cilantro with a fresh citrus dressing. , GF / 8 the mantu (Traditional Afghan Dumplings) BEEF MANTU VEGETARIAN MANTU VEGAN MANTU Homemade pastry shell stuffed with Homemade pastry shell stuffed Homemade pastry shell stuffed ground beef cooked with ginger, garlic with shredded butternut squash, with soy beans, tri-colored bell paste, cilantro, turmeric, & coriander. chopped onion, cilantro & mint.
    [Show full text]