Orientalisms in Bible Lands

Total Page:16

File Type:pdf, Size:1020Kb

Orientalisms in Bible Lands eoujin ajiiiBOR Rice ^^ THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES GIFT OF Carl ©ton Shay [GREEN FUND BOOK No. 16] Orientalisms IN Bible Lands GIVING LIGHT FROM CUSTOMS, HABITS, MANNERS, IMAGERY, THOUGHT AND LIFE IN THE EAST FOR BIBLE STUDENTS. BY EDWIN WILBUR RICE, D. D. AUTHOR OK " " Our Sixty-Six Sacred Commentaries on the Gospels and The Acts ; " " " " of the Bible ; Handy Books ; People's Dictionary Helps for Busy Workers," etc. PHILADELPHIA: The American Sunday-School Union, 1816 Chestnut Street. Copyright, 1910,) by The American Sunday-School Union —— <v CONTENTS. • • • • • I. The Oriental Family • • • " ine The Bible—Oriental Color.—Overturned Customs.— "Father."—No Courtship.—The Son.—The Father Rules.— Patriarchal Rule.—Semites and Hebrews. Betrothal i6 II. Forming the Oriental Family: Love-making Unknown. — Girl's Gifts. — Wife-seeking. Matchmaking.—The Contract.—The Dowry.—How Set- tied.—How Paid.—Second Marriage.—Exempt from Duties. III. Marriage Processions • • • • 24 Parades in Public—Bridal Costumes.—Bnde's Proces- sion (In Hauran,—In Egypt and India).—Bridegroom's Procession.—The Midnight Call.—The Shut Door. IV. Marriage Feasts • 3^ Great Feasts.—Its Magnificence.—Its Variety.—Congratula- tions.—Unveiling the Face.—Wedding Garment.—Display of Gifts.—Capturing the Bride.—In Old Babylonia. V. The Household ; • • • 39 Training a Wife. —Primitive Order.—The Social Unit. Childless. —Divorce. VI. Oriental Children 43 Joy Over Children.—The Son-heir.-Family Names.—Why Given?—The Babe.—How Carried.—Child Growth. Steps and Grades. VII. Oriental Child's Plays and Games 49 Shy and Actors.—Kinds of Plavs.—Toys in the East.— Ball Games.—Athletic Games.—Children Happy.—Japanese Children. VIII. Education of Oriental Children 5^ Child Culture.—Relipious Motive.-Oriental Schools.— Trained in Manners.—Oral Teaching.—Hebrew Graded Sys- tem.—Genera IKnowledge.—Teachers.—Subjects of Study.— Value of Training.—Hindu Education.—Purity Taught. g-f r>Q?PO — CONTENTS. IX. Relation of Parents, Children and Servants 59 Obedience.—Son Seeks Advice.—Slaves in the East. Children as Slaves. —Mixed Classes. —^Women Secluded. Women, Slave Companions.—Retainers. X. Woman Among Orientals 63 Woman Degraded.—Examples in Orient.—Hebrew Women. —Moslem Women—Eating with Men.—Queens.—Peasant Women. — Wife Divorce. — Growing Odious. — Divorces One-sided.—^Woman a Drudge.—Women Concealed. XI. Social Intercourse—Neighbors, Kinsmen 70 Social Basis. —Social Visits.—Guests.—No Privacy.—Greet- ings.—Sitting and Conversation.—Topics Tabooed. Refreshments. —Politely Detained.—Going with the Guest. Greeting and Parting. XII. Social Intercoltrse—Salutations 77 Salutations Important.—Makes Bonds.—Salaams.—The De- lays. —The Strict Etiquette.—Returning Salutations. Shalom, "Peace."—"Grace" in Salutation.—Symbols and Gestures. XIII. Social Intercourse—Hospitality 82 Tokens.—A Foe-guest.—Stranger-guest.—Lot and Job. Arab Hospitality.—Presents, Not Pay.—Hospitality Re- warded.—Hospitality Unrewarded.—Public Guest-room. Pay Resented.—Questions.—Treatment of Guests.—Anoint- ing Guests. —Bible Instances.—Proverbs on Hospitality. Lodges.—Khan, Inn. —Menzil.—Fed by Strangers.—Not Eat Alone.—Token of Friendship. XIV. Eating and Meals 94 Vegetarians.—Eating Raw Grain. —Milk.—Butter.—Bread. — F)i->ur Unbolted. — Kamaj. — Nutrition. — Grain Pits. Cooking.—"Mashee."—Locusts.—Wine.—Diet and Meals. —^\Vash before Eating.—Why Wash.—Dining Furniture. Place of Honor.—Chief Dish.—The Guest.—Desserts. XV. Dress and Ornaments 105 Costume Healthful.—Turban and Aba.—Kuftan. —The Girdle.—String of Coins.—Dress in Africa. —Dress in Sv-ria. —In Walking. —Signet. —Nose Rings.—Earrings.—Chains and Mirrors.—Korean Dress. XVI. Diseases and Medicine iii FaiI Spirits. —Leprosy.—Dr. Post on Leprosy.—Leprosy in Palestine. —Demon Possession.—Barber-doctors.—Shepherd- doctors and Dogs.—Feeding Lepers.—The Insane.—Oil and Honey Remedies. —Medicine-man.—Sick Everj'where. —— CONTENTS. 5 PAGE XVII. Mourning and Burials 117 Hysterical Display.—A Syrian Case.—Death Shriek. Lamentations.—Cries and Dirges.—Endangers Life. Burial. —Wrapping the Body.—Spices in Burial. —Em- balming.—Rending the Garment.—At the Tomb. Weeping at Tomb.—Tear Bottles. —Yearly Mourning.— Cutting Forbidden, Wailing.—Good Burial, Comfort. XVIII. Land Tenure 127 Tribal Titles. —Personal Titles. —Buying Land.—Allotted Land.—Climate and Soil. XIX. Oriental Occupations and Professions 131 Tent Life and Herds. —Edenic Picture.—Two Occupations. —Oriental Farmers. —Grain.—The Farms.—Sowing.—Life Work.—The Plow.—Barley Harvest.—Hunger Limit.—Time of Harvests.—A "Barley Cake."—Sowing and Reaping To- gether. — Two Seasons. — Reaping. — Gleaning. — Parched Grain.—Threshing. —Ways of Threshing.—Treading Grain. —Winnowing and Sifting. —Granaries. XX. Fruits and Vines i4S Kinds of Fruits.—Figs.—Eariy Figs.—The Olive.—Old Olive Trees.—Olive and Peace.—Olive Oil.—Proverbs on Olives and Figs.—Oil Press.—Use of Oil, etc.—Grapes.— Pruning. — Vineyards. — Towers and Watchmen. — Dried Grapes.—"Dibs."—How Kept—"Bottles."—Apricots, etc. —Carob Tree.—Mulberry.—The Palm.—Pomegranate.— Sycamore. XXI. Shepherds and Flocks i59 Shepherd Life.—A Poet.—His Loving Care.—Syrian Sheep. —Stray Sheep.—"Rod and Staff."—Sheepfolds.—Flocks.— "Broad-tailed" Sheep.—Fattening Sheep.—Shepherd Dog. —The Wool and Skin.—Black Sheep and Goats.—Goats.— Flocks of Goats.—Wild Goat.—Separating Flocks.—Wealth in Flocks and Herds.—Shearing.—Trumpets.—Shepherd's Peril. —^Watering Flocks. XXII. Cattle and Camels 176 The Ox-herds.—Wealth In.—In Sacrifice.—Stall-fed.— Mule and Ass.—The Horse.—Wheeled Carriages.—War Horse.—The Camel—The " Ship of the Desert." XXIII. Fishing and Hunting 184 S3Tian Monopoly.—Fish Nets.—Drawnet.—Fishing by Night.—Fish Laws.—Modes of Fishing.—Hunting. Snares. —— CONTENTS. XXIV. Traveling in Oriental Lands 191 Caravan.—On Camel Back.—Camel's Habits.—The S\Vift Camel.—Camel Mounting—Going in Crowds.—Roads. On Foot.—Travelers' Supplies.—Children Traveling. Girdle and Staff. —Ships. —By Mules.—Footman Runner. XXV. W.A.RFARE 202 Warrior.—Body Guard.—Oriental Sword.—The Dagger. African Warriors.—Covenant of Peace.—Spoils.—Warrior Customs. XXVI. Mechanical Arts 208 Metal and Wood Workers.—Workshops Rare.—Metal Ves- sels. —Silversmiths. — Carpenter. — Crude Tools. — Oriental Skill. XXVII. Trades 213 Honorable and Humble.—Master Craftsmen.—Sit at Work. —Pay in Advance.—Trades Guilds.—Tent-making. "Bargains."—Basket Makers. XXVIII. Music and Musical Instruments 217 What is Good Music?—Oriental Musical Scale.—Hindu Musical Scale. —Musical Instruments.—Three Kinds. Wind Instruments.—Of Percussion.—Songs.—The Viol. XXIX. Oriental Writing 225 Public Scribes.—Samaritan Law.—Seals. —Traditions How Kept.—Records.—Books.—Letters.—How Written. Reed Pens, etc. XXX. Buying and Selling—Shops, Bazaars 232 Shops.—Bu}-ing. —Bazaars.—Markets.—Credit.—The Cafe. —^Women Shoppers.—Silos.—Shops in Clusters.—Some Odd Customs.—Fairs. XXXI. Oriental Dwellings 239 Cave Dwellers.—Rock Refuge.—Nomads.—Tents.—Family Tent.—Tent Apartments. —Groups of Tents.—Hebrew Tent Life.—Beside Ruins and Groves.—Charm of Tent Life. In the Tent Door. —Tent Furniture. XXXII. Oriental Houses 247 Houses.—Peasants' Houses.—Building Material.—Rooms of House. — The Roof. — The Court. — Entrance. — Gates. Sleeping Rooms.—Beds.—Plan of Egyptian House. —Of Bricks. —Syrian Housetops.—"Upper Room."—IMud Walls. —Staircase. —In India. XXXIII. Khan, Caravansary, Inn, Storehouse 256 Kinds of Inns. —Bare Lodges. —Castle Khan.—Persian Khans.—Syrian Inns. —Bethlehem Inn.—India Rests. Storehouses.—Store Pits. — CONTENTS. PAGE XXXIV. Property, Taxes, Righting Wrongs 262 Personal Rule.—Divine Right.—Head of All.—Not Law, but Custom.—Possessions.—Tenants' Rights.—Rights in Cities. —Inheritance Customs.—Taxes.—An Example of Robbery. —Suffer vs. Suits.—The Victim.—Criminals—Bribes.—Ex- tortions.—Debtors.—Prisons.—The Jailer. XXXV. Religion and Morals 272 All Devout.—Not Pious.—Not Moral.—Profane.—Display in Worship.—Saints and Ploly Men.—Belief in Unseen. Nature Worship.—God's Friend.—A Covenant.—An Ex- pression of Worship.—Religious Membership.—Ecclesiastical Organizations.—Pillars of Worship. XXXVI. Prayers and Vows 279 Use of God's Name.—Personal Names.—God a "Charm." Prayer.—Gestures in Prayer.—Praying in Public.—Prayer by Moonlight.—Custom Universal.—Prayer Beads and Cylinders.—Repetitions.—At Mosque.—Order a Merit. Prayer Places. —Prayer Postures.—Dervishes. —At Prayer. Beggar Dervishes.—Howling Dervishes.—"Dancing" Der- vishes.—Mystics. XXXVII. Offerings and Sacrifices 288 Votive Offerings.—Thanksgiving.—Of Fruits, etc.—In India. —Vicarious.—To Saints.—Sacrifice, Covenant.—Meditation. —Conclusion. Index 293 FOREWORD. The Book through which the one great religion of the world has come to mankind is thoroughly Oriental. Every part of the Bible is saturated with the peculiar traits, modes of thought, customs, manner of speech, and imagery that characterize Eastern life. A knowledge of these is essential to a clear under- standing and right interpretation of the Holy Scriptures. Once it was common to speak of the "unchanging East," as scholars and explorers were wont to do in the last generation. For centuries there was indeed a persistence of the same man- ners and customs, partly due to the physical characteristics of the lands of the East, and partly to the indisposition of the people for change. That day has passed. There is no portion of the globe where such marvelous and radical changes are going on to-day
Recommended publications
  • Starters Mains Kemia Plates Desserts Nibbles Aperitifs Blue Man Wrap
    Nibbles Aperitifs Mslalla zaytoun £3.5 Batata £4 Pomegranate prosecco Blue man marinated olives Handcut Rosemary fries or spicy wedges served Gin Martini Agroum zayton m’hams £5 with harissa mayo Aperol Spritz Bread served with homemade dips houmous and Berber toast £7 Kenyan Dawa olive tapenade Grilled goats cheese with honey and almonds Dark & Stormy Sferia £6 Choufleur makli £6 Old Fashioned Cheesy Algerian dumplings with harissa mayo Cauliflower koftas Espresso Martini Fatima’s toast £7 Sardina m’charmla £7 Algerian spiced mackerel rillets spread on flat bread Marinated anchovies served with salad £8 each or add a nibble for £12 Starters Halloumi Kaswila bel Romman £7 Crab Brik bel Toum £8 Grilled apple and halloumi topped with honey and pomegranate Crab meat in house spices wrapped in filo pastry on caramelised onion, served with carrot and rosewater served with cucumber relish and red pepper sauce Jej Charmoula bel Zaatar £8 Algerian Mixed Salad £6.50 Spicy grilled marinated chicken with speciality spices, yogurt & mint leben A raw salad with artichoke, courgettes and chickpeas sauce on naan Falafel karentita £7 Merguez A Dar bel Bisbas £8.50 Algerian falafel served with mint cucumber and tahini dressing House speciality spicy lamb sausages served with fennel, spinach and harissa Mains Khrouf bel Barkok wal Loz £14 Khodra £13 Lamb tagine served with homemade bread, couscous and harissa. Seasonal vegetable tagine served with homemade bread, couscous and harissa One of the most famous dishes across North Africa Zaalouk Adas Slata £11 Jej bel Mash Mash £14 Famous North African spiced tomato and grilled aubergine stew Chicken and apricot tagine served with homemade bread, couscous and harissa served with puy lentil and basil salad Algerian Bouillabaisse £14 Shakshuka £11 Famous Mediterranean dish with a North African twist, Mixed north African vegetables in a rich tomato sauce served with a cracked similar to a fish tagine with shellfish and whitefish of the day egg and baked.
    [Show full text]
  • Enumeration and Identification of Microflora in “Leben”, a Traditional Tunisian Dairy Beverage
    International Food Research Journal 24(3): 927-932 (June 2017) Journal homepage: http://www.ifrj.upm.edu.my Enumeration and identification of microflora in “Leben”, a traditional Tunisian dairy beverage *Samet-Bali, O., Felfoul, I., Lajnaf, R., Attia, H. and Ayadi, M.A. Département de biologie, Laboratoire Valorisation, Analyse et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, B.P.W, 3038 Sfax, Tunisia Article history Abstract Received: 15 April 2016 The microflora involved in production of Leben, a Tunisian traditional fermented cow milk Received in revised form: product, were enumerated and identified. 15 samples of traditional Leben were analyzed. Total 10 May 2016 viable microorganisms, lactic acid bacteria (LAB), yeasts and moulds, and coliforms were Accepted: 17 May 2016 enumerated. A total of 45 LAB and 30 yeast isolates were isolated from the 15 Leben samples and identified by API 50 CHL and API 20C AUX identification systems, respectively. The LAB counts were 7.8 log10 CFU/mL, while yeast and mould counts were relatively lower (4.7 Keywords log10 CFU/ml). Low coliform numbers were encountered (1.8 log10 CFU/ml). The LAB species were identified as Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Fermented cow milk Leuconostoc mesenteroides. The isolated yeasts were identified as Candida krusei, Candida Lactic acid bacteria tropicalis and Candida lusitania. The most frequently isolated species was found to be Yeasts Lactococcus lactis subsp. lactis (28% of total isolates), followed by Lactococcus lactis subsp. Identification cremoris (20%) and Candida krusei (18%). © All Rights Reserved Introduction product fermentation.
    [Show full text]
  • Historic Furnishings Assessment, Morristown National Historical Park, Morristown, New Jersey
    ~~e, ~ t..toS2.t.?B (Y\D\L • [)qf- 331 I J3d-~(l.S National Park Service -- ~~· U.S. Department of the Interior Historic Furnishings Assessment Morristown National Historical Park, Morristown, New Jersey Decemb r 2 ATTENTION: Portions of this scanned document are illegible due to the poor quality of the source document. HISTORIC FURNISHINGS ASSESSMENT Ford Mansion and Wic·k House Morristown National Historical Park Morristown, New Jersey by Laurel A. Racine Senior Curator ..J Northeast Museum Services Center National Park Service December 2003 Introduction Morristown National Historical Park has two furnished historic houses: The Ford Mansion, otherwise known as Washington's Headquarters, at the edge of Morristown proper, and the Wick House in Jockey Hollow about six miles south. The following report is a Historic Furnishings Assessment based on a one-week site visit (November 2001) to Morristown National Historical Park (MORR) and a review of the available resources including National Park Service (NPS) reports, manuscript collections, photographs, relevant secondary sources, and other paper-based materials. The goal of the assessment is to identify avenues for making the Ford Mansion and Wick House more accurate and compelling installations in order to increase the public's understanding of the historic events that took place there. The assessment begins with overall issues at the park including staffing, interpretation, and a potential new exhibition on historic preservation at the Museum. The assessment then addresses the houses individually. For each house the researcher briefly outlines the history of the site, discusses previous research and planning efforts, analyzes the history of room use and furnishings, describes current use and conditions, indicates extant research materials, outlines treatment options, lists the sources consulted, and recommends sourc.es for future consultation.
    [Show full text]
  • Microorganisms in Fermented Foods and Beverages
    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
    [Show full text]
  • CATERING MENU Table of Contents
    CATERING MENU Table of Contents Canapes Menu ................................................................................................................................................ Canapes Packages ............................................................................................................................. 3 Cold Canapes ...................................................................................................................................... 4 Hot Canapes ........................................................................................................................................ 5 Fancy Canapes .................................................................................................................................... 6 Dessert Canapes .................................................................................................................................. 7 Buffet Menu ...................................................................................................................................................... Starters .................................................................................................................................................. 8 Salads ................................................................................................................................................... 9 Mains ............................................................................................................................................. 11-12
    [Show full text]
  • Talmud Tales Ruth Calderon Copyrighted Material Translated by Ilana Kurshan
    A Bride for One Night Talmud Tales Ruth Calderon Copyrighted Material Translated by Ilana Kurshan CONTENTS INTRODUCTION xi THE IMAGINATIVE MAP xvii The Fishpond 1 Sisters 7 The Other Side 15 Beloved Rabbi 31 Libertina 39 Return 49 A Bride for One Night 57 Nazir 67 Lamp 75 The Matron 85 The Goblet 91 The Knife 99 He and His Son 105 Sorrow in the Cave 115 Elisha 123 The Beruria Incident 133 Yishmael, My Son, Bless Me 139 NOTES 145 SELECTED BIBLIOGRAPHY 159 Buy the book A Bride for One Night Talmud Tales Ruth Calderon Copyrighted Material Translated by Ilana Kurshan INTRODUCTION In this book I retell stories from the Talmud and midrash that are close to my heart, to introduce them to those who, like me, did not grow up with them. I do not cast these tales in an educational, religious, or aca- demic light but, rather, present them as texts that have the power to move people. That is, I present them as literature. The Talmud contains hundreds of stories about rabbinic sages and other historical fi gures who lived during the late Second Temple and rabbinic periods, which spanned the fi rst few centuries of the Common Era. The stories were recorded long after the events they recount, and thus they are literary rather than historical accounts. For generations these stories were neglected by literary audiences and were considered the province of rabbis and academics alone. But this is no longer the case. In the past decades readers of diverse backgrounds have devel- oped an openness and a willingness to engage this literature on their own terms.
    [Show full text]
  • Chicken $40.45 Fish $44.45 Beef $48.45 Passed Options
    Chicken $40.45 Fish $44.45 Beef $48.45 Choice of our Artisan Cheese & Fruit Table or Three Passed Hors D ’Oeuvres Artisan Cheese & Fruit Table: Locally Sourced Cheeses, Fig Jam, Crackers + Crostini, Sliced Melon, Pineapple, Grapes & Strawberries Passed Options: Braised Short Rib, Creamy Herb Polenta Roasted Tomato Basil Bruschetta with Balsamic Syrup Crispy Chicken + Lemongrass Pot Stickers French Onion Soup Bites Beef Empanadas, Chimichurri Buffalo Braised Chicken, Phyllo Cup, Celery, Blue Cheese Spinach & Feta Phyllo Bites Warm Fig & Goat Cheese Flat Bread Asian Vegetable Spring Rolls with a Sweet Chili Sauce Truffle Parmesan Arancini Herb & Cheese Stuffed Mushroom Spicy Chicken and Pepper Jack Cheese Quesadilla Choice of: Garden Vegetable Salad or Classic Caesar Salad Pan Seared Atlantic Salmon, Cauliflower Risotto, Buttered Green Beans, Mushrooms, Herb White Wine Reduction Grilled Atlantic Salmon, Quinoa + Mediterranean Vegetable Pilaf, Red Onion Jam Grilled Swordfish, Ginger Laced Jasmine Rice, Baby Bok Choy, Tropical Fruit Salsa Herb Roasted Chicken Breast, Roasted Garlic Mashed Potato, Petite Carrots + Green Beans, Madeira Reduction Lemon & Thyme Marinated Grilled Chicken, Wild Rice Pilaf, Roasted Vegetable Medley, White Wine-Caper Sauce Slow Roasted Chicken Breast, Red Bliss Smashed Potatoes, Petite Carrots + Green Beans, Classic Bread Stuffing, Pan Gravy Braised Short Ribs, Horseradish Mashed Potatoes, Buttered Green Beans, Rosemary Pan Sauce 10 oz. Herb Marinated Top Sirloin, Herb Roasted Potatoes, Medley of Petite Carrots +
    [Show full text]
  • Karabachs Kochkunst
    Karabach Karabachs Kochkunst Prof. Dr. Tahir ÄMIRASLANOV Kochkünstler TEIL II TEIL I WURDE IN IRSERBE 1/2014 S. 1218 VERÖFFENTLICHT. 4 www.irs-az.com № 2 (7) SOMMER 2014 n der Karabach-Region sind die Milchspeisen käseartige Masse ist entstanden. Manchmal wird die gleichen wie in anderen Regionen „Sulug“ in einen großen Kessel gegeben und gekocht. IAserbaidschans. Verwendet wird Kuh-, Schaf- Sulug wird auch aus normaler Milch gemacht, und und Ziegenmilch. Büff el- und Ziegenmilch spricht ist auch als gebackene Milch sehr schmackhaft und man eine heilende Wirkung zu. bekömmlich. Die erste Milch, die eine Kuh nach dem Kalben gibt, Katamaz und Bulama werden auch dazu verwendet, wird „Agız“ genannt. Diese Milch wird gekocht und um in einem Kessel unter Zugabe von Mehl und Butter als rituelle, schmackhafte Mahlzeit, Katamaz genannt, „Gaymag Chorak“ oder „Shan-shan“ auf einem Saj zwischen Nachbarn (in der Regel sieben Familien) anzufertigen. Letzteres hat im Gegensatz zu „Gaymag geteilt. Manchmal wird künstliches Katamaz gekocht. Chorak“ viele „Löcher“ (Shana). Hierfür wird ein Eigelb zu einem Liter Milch gegeben Milch wird auch pur verzehrt, vor allem mit frischem und aufgekocht. Wenn man ein rohes Ei im Ganzen so Brot, und sie dient als Grundlage für „Dogramaj“ (kalte unterrührt, dass es nicht gerinnt, die Milch aufkocht Suppe mit gehacktem Gemüse und Fleisch) und heiße und Honig hinzufügt, erhält man ein Getränk namens Suppen sowie für die Herstellung von Backwaren. „Bulama“ (Biestmilch). Aus Schafmilch wird vor allem Käse mit Lab Milch, die in den ersten zwei bis fünf Tagen nach dem hergestellt, der sehr beliebt ist. Zur Ausfüllung benutzt Kalben gemolken wird, heißt „Bulama“.
    [Show full text]
  • 16 Inch Subs Sandwiches
    16 INCH SUBS WHOLE HALF GODFATHER Prosciutto, Imp Capicola, Sopressata & Imp Provolone $15.95 $11.95 GUIDO Ham, Sopressata, Fresh Mozzarella & Roasted Peppers $14.95 $10.95 NANNY Prosciutto, Fresh Mozzarella, Roasted Peppers & Arugula $14.95 $10.95 CLASSIC ITALIAN Ham, Salami, Pepperoni & Provolone $12.95 $ 8.95 STUGOTS Hot Ham, Salami & Provolone $12.95 $ 8.95 KERI GIRL Roast Beef, Swiss or American Cheese $14.95 $10.95 NANA JOYCE Ham, Sopressata, Provolone & Roasted Peppers $14.95 $10.95 HOLY COW Roast Beef & Cheddar with Horseradish Sauce $14.95 $10.95 TUNA ITALIANO Tuna Salad, Lettuce, Tomato, Onion, Oil, Vinegar & Mayo $12.95 $ 8.95 GOOMBAH Imp Capicola, Fresh Mozzarella, Sun-Dried Tomatoes & Arugula $14.95 $10.95 BRIELLA MARY Honey Maple Turkey, Dill Havarti & Roasted Peppers $12.95 $ 8.95 GOOD FELLA Fresh Mozzarella, Bruschetta & Arugula $14.95 $10.95 SOPRANO Rosemary Ham Fresh Mozzarella, Bruschetta $13.95 $ 9.95 JUNIOR’S Battered Eggplant Fresh Mozzarella, Roasted Tomatoes & Arugula $11.95 $ 7.95 GUMAD Oven Gold Turkey & Smoked Mozzarella $11.95 $ 7.95 MEDIGAN Boars Head Ham & American Cheese $11.95 $ 7.95 GABISH Oven Gold Turkey, Pepperoni & Mozzarella $12.95 $ 8.95 SANDWICHES SLOPPY BOBBY Roast Beef, Turkey, Swiss, Cole Slaw w/Russian Dressing on Rye $10.95 THE OY VEY N.Y. Pastrami, Swiss & Deli Mustard on Rye $10.95 THE IRISHMAN Store Made Corned Beef, Deli Mustard on Rye $10.95 GI GI’S TURKEY CLUB Turkey, Gruyere, Bacon, Lettuce, Tomato, Mayo on 8 Grain Bread $10.95 ARIA’S VEGGIE MELT Spaghetti Squash, Zucchini, Peppers, Onions,
    [Show full text]
  • Order Online
    WRAPS & SANDWICHES DESSERTS All wraps/sandwiches are served with pita bread, $ lettuce, tomato, onion and tahini sauce. Kurdish Baklava (2 pieces) | 5.50 Ask for Gluten Free, Vegan and Vegetarian options. Layers of filo dough and pistachios in our home-made syrup Kazandibi (gf) | $5.50 Lamb & Beef Gyros Wrap | $10.95 Milk Pudding baked and caramelized Slow cooked, thin-sliced, marinated lamb & beef Kunefe | $7.50 Chicken Gyros Wrap | $10.95 Sweet shredded filo dough stuffed with salt-less cheese and A family owned and operated business Slow cooked, thin-sliced, pistachios serving delicious authentic flavors from the marinated chicken ORDER Rice Pudding (gf) | $5.00 ORDER Rice, milk, organic sugar, vanilla bean and cinnamon Mediterranean Coast to the Middle East. $ Adana Kebab Wrap | 10.95 ONLINE Decadent Chocolate Cake $7.00 Skewered charcoal grilled minced ONLINE-@ | sfkebab.--------@-------- New York Cheese Cake $7.00 Take Out, Catering lamb with fresh parsley, red onion com | and a touch of hot chili sfkebab.com Ice Cream | $5.50 ORDERORDER & Banquet Room available. Call (415) 255-2262 for Kofta Wrap | $10.95 ONLINEONLINE-@ -------- Minced beef with parsley and sumac onion WEEKEND BRUNCH -@com information. Served until 3PM sfkebab.------- Monday – Friday Salmon Wrap | $12.95 All egg dishes (except Breakfast Wrap) served with rosemary sfkebab.com Skewered charcoal grilled salmon with fresh tomato, roasted red potatoes, fresh fruit and home-made bread 11:00 a.m. to 9:00 p.m. lettuce and onion Mellemen (veg/gf) | $13.95 SF Kebab Mediterranean
    [Show full text]
  • Demi's Dinner Entree
    PASTICHIO seasoned ground beef with pasta noodles topped with béchamel and baked 16 ITALIAN MEATBALLS AND LINGUINI with marinara 16 GRILLED SALMON PUTTANESCA country tomato sauce with onions, garlic, PASTA peppers, capers, and olives over penne pasta 20 SUN-DRIED TOMATO, CAPERS & ARTICHOKE HEARTS sautéed with garlic olive oil and linguini 15 GREEK PASTA linguini, caramelized onions & olive oil tossed with imported feta 15 GORGONZOLA AND PEAS penne pasta sauteed with gorgonzola cheese and peas 16 GRILLED SWEET ITALIAN SAUSAGE over linguini with marinara and a dollop of ricotta cheese 16 SERVED OVER RICE PILAF WITH TZATZIKI PORK SOUVLAKI marinated pork tenderloin, onions and peppers 15 CHICKEN SOUVLAKI marinated chicken breast, onions and peppers 15 ADANA KEBAB ground lamb and spices skewered and grilled 15 KABOBS ALL SERVED WITH ONE SIDE OR OVER PASTA PORK MARSALA sautéed pork tenderloin cutlets with mushrooms and marsala wine 18 CHICKEN PICCATA sautéed chicken with lemon garlic caper sauce 18 GRILLED DOUBLE LAMB CHOPS with garlic, tomatoes, lemon, white wine and olive oil. 36 GRILLED SALMON topped with sautéed fresh garlic olive oil lemon and spinach 20 ENTREES SHRIMP SANTORINI sautéed with fresh garlic tomato herbs and feta 22 CALAMARI sautéed with white beans and arugula 20 SAUTÉED SHRIMP AND CHORIZO with white beans 20 GRILLED SALMON with sun-dried tomato caper relish 20 WHOLE FISH mkt RICE PILAF 6 PENNE & MARINARA 8 YAHNI GREEK GREEN BEANS 5 SIDES ROASTED POTATOES 6 ROASTED GARLIC MASHED POTATOES 5 GIGANTES giant greek white beans cooked in tomato sauce 6 SAUTÉED ARTICHOKES & PEAS 6 HOUSE SALAD 6, substitute one side with entrée 4 10 AND UNDER LINGUINI OR PENNE marinara, butter or olive oil 8 KIDS with meatball or chicken 12 KABOB PORK, CHICKEN OR ADANA with rice pilaf 10 Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
    [Show full text]
  • CATERING MENU and Finely Garnished with Fresh Parsley, Lemons and Roasted FULL TRAY $95 Silvered Almonds
    ROASTED WHOLE LAMB PASTA WITH MEAT $398 FULL TRAY $75 A healthy Young-to-Medium sized (32 to 35 pounds) Pasta cooked with ground beef and tomato sauce. marinated over night with our finest blend of middle eastern herbs, spices and rubs and roasted to perfection ALFREDO PASTA WITH CHICKEN CATERING MENU and finely garnished with fresh parsley, lemons and roasted FULL TRAY $95 silvered almonds. Served on rice. Pasta cooked with chicken and alfredo sauce. WELCOME TO MENSAF WITH MEAT SALADS $190 A Traditional dish made with 20 generous size pieces of TABOULEH SALAD JENIN VILLAGE succulent chunks of lamb cooked in a sauce of fermented FULL TRAY/HALF TRAY dried yogurt called jameed and served with rice or over a $70/$45 layer of flatbread (markook or shrak) garnished with fresh Finley chopped parsley, bulgur wheat, tomatoes, mint, RESTAURANT parsley & roasted silvered almonds, and then laban sauce lemon juice and olive oil. poured over all. CHOPPED ARABIC SALAD CABBAGGE ROLLS (MALFOOF) FULL TRAY/HALF TRAY FULL TRAY/HALF TRAY $65/$40 $130/$75 Finely chopped tomatoes, parsley, cucumber, onions, lemon Cabbage rolls stuffed with rice. juice, fresh mint and olive oil. RICE FULL TRAY/HALF TRAY YOGURT CUCUMBER SALAD $45/$25 FULL TRAY/HALF TRAY/QUARTER TRAY $58/$35 HUMMUS Finely chopped cucumber, yogurt, mint, garlic, lemon and FULL TRAY/HALF TRAY olive oil. $75/$45 REGULAR SALAD Chickpeas pureed with tahini, olive oil and lemon juice. 1301 W PIONEER PKWY STE 137 FULL TRAY/HALF TRAY PEORIA, IL 61615 $40/$27 BABA GHANOUJ Tomatoes, cucumbers, lettuce. FULL TRAY/HALF TRAY Tuesday through Friday: $75/$45 11:00 AM – 9:00 PM Grilled fresh eggplant, pureed with tahini, olive oil, garlic, DESSERTS Saturday and Sunday lemon juice, and garlic, served with our fresh Arabic bread.
    [Show full text]