Ted Kdz Ereğli Koleji Vakfi Temel Eğitim Kahvalti Ve

Total Page:16

File Type:pdf, Size:1020Kb

Ted Kdz Ereğli Koleji Vakfi Temel Eğitim Kahvalti Ve TED KDZ EREĞLİ KOLEJİ VAKFI TEMEL EĞİTİM KAHVALTI VE YEMEK MENÜSÜ 2 Mart 2020 Pazartesi 3 Mart 2020 Salı 4 Mart 2020 Çarşamba 5 Mart 2020 Perşembe 6 Mart 2020 Cuma FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK BEYAZ PEYNİR KAŞAR PEYNİR BEYAZ PEYNİR KAŞAR PEYNİRİ BEYAZ PEYNİR SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SABAH KAHVALTI TEREYAĞ-BAL PİKNİK TEREYAĞ-VİŞNE PİKNİK TEREYAĞ-BAL PİKNİK TEREYAĞ-ÇİLEK PİKNİK TEREYAĞ-BAL PİKNİK TAHİN PEKMEZ PİKNİK DOMATES SALATA SÖĞÜŞ TAHİN PEKMEZ PİKNİK DOMATES SALATA SÖĞÜŞ TAHİN PEKMEZ PİKNİK HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA SİMİT PEYNİRLİ KALEM BÖREĞİ KAŞARLI POĞAÇA PATATESLİ KOL BÖREĞİ ZEYTİNLİ AÇMA SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY MERCİMEK ÇORBA GEMİCİ USULÜ KURU FASULYE TARHANA ÇORBA ŞEHRİYE ÇORBA BULGUR ÇORBA ÖĞLE YEMEĞİ DÜRÜM ET DÖNER PİRİNÇ PİLAVI ARNAVUT TAVUK YOĞURTLU KARIŞIK KIZARTMA IZGARA İNEGÖL KÖFTE TABAĞI MAKARNA SALATASI TAHİNLİ KABAK TATLISI BULGUR PİLAVI BOLONEZ SOSLU MAKARNA MEVSİM SALATA ŞERBET BARDAK YOĞURT AYRAN MOZAİK PASTA AYRAN ARA ÖĞÜN SELANİK KURABİYE SOSLU MAKARNA MEYVE KROTONLU EZOGELİN ÇORBA MEYVE SÜT 9 Mart 2020 Pazartesi 10 Mart 2020 Salı 11 Mart 2020 Çarşamba 12 Mart 2020 Perşembe 13 Mart 2020 Cuma FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK BEYAZ PEYNİR KAŞAR PEYNİR BEYAZ PEYNİR KAŞAR PEYNİRİ BEYAZ PEYNİR SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SABAH KAHVALTI TEREYAĞ-BAL PİKNİK TEREYAĞ-VİŞNE PİKNİK TEREYAĞ-BAL PİKNİK TEREYAĞ-ÇİLEK PİKNİK TEREYAĞ-BAL PİKNİK TAHİN PEKMEZ PİKNİK DOMATES SALATA SÖĞÜŞ TAHİN PEKMEZ PİKNİK DOMATES SALATA SÖĞÜŞ TAHİN PEKMEZ PİKNİK HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA SİMİT PEYNİRLİ TEPSİ BÖREĞİ SADE AÇMA ÇİN BÖREĞİ SİMİT SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY MERCİMEK ÇORBA KAPUSKA YAYLA ÇORBA ETLİ NOHUT TARHANA ÇORBA ÖĞLE YEMEĞİ KAYSERİ MANTI BOLONEZ SOSLU SPAGETTİ PİLİÇ SOTE PİRİNÇ PİLAVI HAMBURGER KÖFTE PENDİK PİLAKİ KREM OLEO BULGUR PİLAVI HAVUÇ CEZERYE Z.YAĞLI BROKOLİ MEYVE BARDAK YOĞURT AYRAN BARDAK YOĞURT AYRAN ARA ÖĞÜN BROWNİ KROTONLU EZOGELİN ÇORBA MEYVE SOSLU MAKARNA MEYVE SÜT 16 Mart 2020 Pazartesi 17 Mart 2020 Salı 18 Mart 2020 Çarşamba 19 Mart 2020 Perşembe 20 Mart 2020 Cuma FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK BEYAZ PEYNİR KAŞAR PEYNİR BEYAZ PEYNİR KAŞAR PEYNİRİ BEYAZ PEYNİR SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SABAH KAHVALTI TEREYAĞ-BAL PİKNİK TEREYAĞ-VİŞNE PİKNİK TEREYAĞ-BAL PİKNİK TEREYAĞ-ÇİLEK PİKNİK TEREYAĞ-BAL PİKNİK TAHİN PEKMEZ PİKNİK DOMATES SALATA SÖĞÜŞ TAHİN PEKMEZ PİKNİK DOMATES SALATA SÖĞÜŞ TAHİN PEKMEZ PİKNİK HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA SİMİT PEYNİRLİ KALEM BÖREĞİ KAŞARLI POĞAÇA ISPANAKLI TEPSİ BÖREĞİ ZEYTİNLİ AÇMA SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY KAŞARLI DOMATES ÇORBASI KIYMALI YEŞİL MERCİMEK MERCİMEK ÇORBA EZOGELİN ÇORBA BULGUR ÇORBA ÖĞLE YEMEĞİ PİLİÇ SCHNITZEL PİRİNÇ PİLAVI ROSTO KÖFTE ISPANAK-YOĞURTLU ÇİFTLİK KEBAP ARPA ŞEHRİYE PİLAVI SUPANGLE BULGUR PİLAVI BOLONEZ SOSLU MAKARNA PİRİNÇ PİLAVI AYRAN CACIK AYRAN KAVUNLU MELLA CACIK ARA ÖĞÜN ELMALI KURABİYE KROTONLU TARHANA ÇORBA MEYVE SPECİAL KEK MEYVE SÜT SICAK ÇİKOLATA 23 Mart 2020 Pazartesi 24 Mart 2020 Salı 25 Mart 2020 Çarşamba 26 Mart 2020 Perşembe 27 Mart 2020 Cuma FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK FIRIN EKMEK BEYAZ PEYNİR KAŞAR PEYNİR BEYAZ PEYNİR KAŞAR PEYNİRİ BEYAZ PEYNİR SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SİYAH ZEYTİN SABAH KAHVALTI TEREYAĞ-BAL PİKNİK TEREYAĞ-VİŞNE PİKNİK TEREYAĞ-BAL PİKNİK TEREYAĞ-ÇİLEK PİKNİK TEREYAĞ-BAL PİKNİK TAHİN PEKMEZ PİKNİK DOMATES SALATA SÖĞÜŞ TAHİN PEKMEZ PİKNİK DOMATES SALATA SÖĞÜŞ TAHİN PEKMEZ PİKNİK HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA SİMİT PEYNİRLİ TEPSİ BÖREĞİ SADE AÇMA KIYMALI TEPSİ BÖREĞİ SİMİT SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY MERCİMEK ÇORBA FIRIN PATATES BULGUR ÇORBA GEMİCİ USULÜ KURU FASULYE MERCİMEK ÇORBA ÖĞLE YEMEĞİ TAS KEBAP PİRİNÇ PİLAVI TAVUKLU SAMANYOLU KEBAP PİRİNÇ PİLAVI IZGARA İNEGÖL KÖFTE TABAĞI PİRİNÇ PİLAVI KOMPOSTO Z.Y BARBUNYA PİLAKİ PRENSES TATLISI Z.Y PATLICAN AYRAN BARDAK YOĞURT AYRAN BARDAK YOĞURT AYRAN TARÇINLI KEK SOSLU MAKARNA MEYVE KROTONLU TARHANA ÇORBA MEYVE ARA ÖĞÜN SÜT 30 Mart 2020 Pazartesi 31 Mart 2020 Salı FIRIN EKMEK FIRIN EKMEK BEYAZ PEYNİR KAŞAR PEYNİR SİYAH ZEYTİN SİYAH ZEYTİN SABAH KAHVALTI TEREYAĞ-BAL PİKNİK TEREYAĞ-VİŞNE PİKNİK TAHİN PEKMEZ PİKNİK DOMATES SALATA SÖĞÜŞ HAŞLANMIŞ YUMURTA HAŞLANMIŞ YUMURTA SİMİT PEYNİRLİ KALEM BÖREĞİ SÜT-ÇAY SÜT-ÇAY KAŞARLI DOMATES ÇORBASI ETLİ NOHUT ÖĞLE YEMEĞİ PİLİÇ SCHNITZEL PİRİNÇ PİLAVI BOLONEZ SOSLU SPAGETTİ SUPANGLE AYRAN BARDAK YOĞURT SPECİAL KEK KROTONLU MERCİMEK ÇORBA ARA ÖĞÜN SÜT Afiyet Olsun….
Recommended publications
  • Exploring Turkey's Culinary Heritage
    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
    [Show full text]
  • Jönsson, Håkan; Burstedt, Anna
    The return of traditional food Lysaght, Patricia; Jönsson, Håkan; Burstedt, Anna 2013 Link to publication Citation for published version (APA): Lysaght, P., Jönsson, H., & Burstedt, A. (2013). The return of traditional food. (Lunds Studies in Arts and Cultural Sciences; Vol. 1). Lund University. Total number of authors: 3 General rights Unless other specific re-use rights are stated the following general rights apply: Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal Read more about Creative commons licenses: https://creativecommons.org/licenses/ Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. LUND UNIVERSITY PO Box 117 221 00 Lund +46 46-222 00 00 The Return of Traditional Food The Return of Traditional Food Proceedings of the 19th International Ethnological Food Research Conference, Department of Arts and Cultural Sciences, Lund University, Sweden, 15-18 August, 2012 Patricia Lysaght Editor Lund Studies in Arts and Cultural Sciences 1 Lund University Lund 2013 Lund Studies in Arts and Cultural Sciences is a series of monographs and edited volumes of high scholarly quality in subjects related to the Department of Arts and Cultural Sciences at Lund University.
    [Show full text]
  • Tören Yemeklerġnġn Bġlġnġrlġğġ Üzerġne Kuġaklar Arasindakġ Farkliliklarin Belġrlenmesġne Yönelġk Bġr Araġti
    TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Nazmiye ÇĠFTÇĠ Yüksek Lisans Tezi DanıĢman: Dr.öğr.Üyesi Asuman PEKYAMAN Haziran, 2019 Afyonkarahisar T.C. AFYON KOCATEPE ÜNĠVERSĠTESĠ SOSYAL BĠLĠMLER ENSTĠTÜSÜ TURĠZM ĠġLETMECĠLĠĞĠ ANABĠLĠM DALI YÜKSEK LĠSANS TEZĠ TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Hazırlayan Nazmiye ÇĠFTÇĠ DanıĢman Dr.Öğr.Üyesi Asuman PEKYAMAN AFYONKARAHĠSAR-2019 YEMĠN METNĠ Yüksek Lisans tezi olarak sunduğum „‟Tören Yemeklerinin Bilinirliği Üzerine KuĢaklar Arasındaki Farklılıkların Belirlenmesine Yönelik Bir AraĢtırma: Afyonkarahisar Ġli Örneği” adlı çalıĢmanın, tarafımdan bilimsel ahlak ve geleneklere aykırı düĢecek bir yardıma baĢvurmaksızın yazıldığını ve yararlandığım eserlerin Kaynakça‟da gösterilen eserlerden oluĢtuğunu, bunlara atıf yapılarak yararlanmıĢ olduğumu belirtir ve bunu onurumla doğrularım. 14.05.2019 Nazmiye ÇĠFTÇĠ ii TEZ JÜRĠSĠ KARARI VE ENSTĠTÜ MÜDÜRLÜĞÜ ONAYI iii ÖZET TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Nazmiye ÇĠFTÇĠ AFYON KOCATEPE ÜNĠVERSĠTESĠ SOSYAL BĠLĠMLER ENSTĠTÜSÜ TURĠZM ĠġLETMECĠLĠĞĠ ANABĠLĠM DALI Haziran 2019 DanıĢman: Dr.Öğr.Üyesi Asuman PEKYAMAN Zengin mutfak kültürüne ve yemek çeĢitliliğine sahip Afyonkarahisar‟da sürdürülen geleneğin bir parçası olarak doğum, ölüm, sünnet, evlilik gibi özel günlerde
    [Show full text]
  • YAZ 2021 Sapa’Da Akşam
    YAZ 2021 Sapa’da Akşam BAŞLANGIÇ SOĞUKLAR SICAKLAR Acılı Kuru Cacık 28 Fırın Mücver 38 Süzme yoğurt, turşu biber, salatalık, kuru domates Süzme yoğurt, körpe roka, kuru domates Muhammara 32 Dana Dil Izgara 40 Antakya nar ekşili sarımsaklı kıtır ekşi maya ekmeği Köz patlıcan, semizotu, rezene, yeşil elma salatası Cevizli Mantı 42 Fesleğenli Domates Salatası 34 Tuzlu yoğurt, isot yağı Kırmızı soğan, kıl biber, ceviz, peynir Izgara Kuşkonmaz 48 Antakya Humus 42 Tire çamur peyniri, endivyen, çam fıstığı, ot ezmesi, Pastırma, isli nohut ve kavrulmuş susam narenciye Vegan opsiyon için pastırmasız tercih edilebilir. Izgara Balık Ekmek 56 Yıldız Anasonlu Enginar 44 Kızarmış Brioche ekmeği, tarama, taze baharat Portakallı taze bakla salatası, biber turşusu Ördek Topik 48 Ahtapot Izgara 62 Antalya hibeş, isli yağ, ızgara lavaş Köz biber, fıstık püresi, ot ezmesi, portakal, kişniş Levrek 50 Kokoreç Izgara 62 Sızma zeytinyağı, limon, Çengelköy salatalık, zeytin, Brioche ekmeği, köz biber salatası kişniş, kırmızı biber Acılı Kuzu Sosis Izgara 62 Patates ezmesi, ot salatası, tuzlu yoğurt SALATA Roka Salatası 32 TAŞ FIRINDAN ANA YEMEKLER Roka, çilek, Kars Gravyeri, domates, sumak sosu Dağ Kekikli Tavuk But 48 Ayvalık Salatası 34 Pazar otları, mantarlı fırın patates, bakla ezmesi Lor, vişne, roka, semizotu, bakla, nane, Balık Güveç 80 dereotu, maydanoz Levrek, havuç, arpacık soğan, tarhun, taze patates, Tahıllı Ton Balığı Salatası 48 biber, domates Firik buğdayı, beluga mercimek, maş fasulyesi, nohut, Kızarmış Somon 84 yer fıstığı, kuş üzümü, domates,
    [Show full text]
  • 2020-2021 Mef Is Istanbul June Menu
    2021-2022 MEF IS ISTANBUL SEPTEMBER MENU 1.09.2021 2.09.2021 3.09.2021 Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER MUESLI WITH FRIED FRUIT HONEY / BUTTER TAHINI MOLASSES HONEY OLIVE / TRIANGLE CHEESE OLIVE / WHITE CHEESE BOILED EGG BOILED EGG OMLETTE WITH POTATO TOMATO / CUCUMBER MILK MILK / DRIED FRUIT MILK LUNCH LUNCH LUNCH EGGPLANT MOUSSAKA NOODLE SOUP CREAM MUSHROOM SOUP RICE INEGOL MEATBALLS TURKEY SAUTEED DICED CUCUMBER GARLIC AND MINT IN YOGHURT FRIED PATATOS BULGUR RICE SALAD RICE BEANS WITH OLIVE OIL WHITE PUDDING CARROT WITH OLIVE OIL CHOCOLATE PUDDING FRUIT ICE CREAM FRUIT SNACK SNACK SNACK CHEESY PASTRY MUFFIN PASTRY MILK MILK AYRAN 6.09.2021 7.09.2021 8.09.2021 9.09.2021 10.09.2021 Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER MUESLİ WİTH DRİED FRUIT JAM / BUTTER TAHINI MOLASSES HONEY / BUTTER JAM / BUTTER HONEY OLIVE / WHITE CHEESE OLIVE / TRIANGLE CHEESE OLIVE / SPREAD CHEESE OLIVE / CHEESE BUTTER TURKISH BAGEL HERBED OMLETTE TURKISH BAGEL PASTRY PASTRY MILK / DRIED FRUIT MILK / FRUIT MILK / FRUIT MILK / DRIED FRUIT MILK LUNCH LUNCH LUNCH LUNCH LUNCH TOMATO SOUP MEF BURGER YAYLA SOUP LENTIL SOUP CHICK PEAS WITH MEAT LENTİL BALLS FRIED POTATOES GREEN BEANS CHICKEN FAJITA (WITH FLAT BREAD)
    [Show full text]
  • Gourmet Desserts Brochure Make Your Day More Delightful
    Gourmet Desserts Brochure Make your day more delightful. ABOUT US Mediterranean Specialty Foods Inc. is a California based company established to craft and deliver a line of fine confectionary items, known as our original creations of Turkish Delight. Through the skill of our chefs and the dedication of our entire staff to gratify and enchant our customers, we have been able to provide an extensive array of dessert selections using a traditional technique catering to any and all crowds that we have had the pleasure to greet. We are delighted to continue to create and produce quality ensured varieties of our desserts. We welcome all customers to provide us with any feedback or suggestions for future inspirations WHAT IS LOQHUM DELIGHT? Loqhum Delight, is a soft, delicate and gelatinous dessert flavored with several varieties of mixed nuts and condiments. This exquisite, sweet confection, known as Turkish delight all over the world, was renewed by our chefs to provide a unique balance of flavor, texture, and consistency through traditional recipes. The “abhisa” dessert, discovered by Persians thousands of years ago, is known as the inspiration for Turkish delight. This taste was shaped by a different production style and aroma by the Turks, and it has been identified with the Turkish culture over time and it is now called “Turkish Delight”. Indulge in the delicate decadence of our Turkish delight, by Loqhum. Luxe Metal Box 16 pieces of Mix Loqhum Delight Pistachio & Pomegranate Pistachio & Raisin Sultan Delight Coated with Rose Petals Coated
    [Show full text]
  • Fusion Issue Protected by International Copyright Law @Fool Magazine
    IÑAKI AIZPITARTE, PARIS, FRANCE food insanity brilliance & love #6 The EUR ��4 SEK �29 KR USD $�8 Fusion issue protected by international copyright law @fool magazine PAST, PRESENT & fuTURE in anaTolia Words Tara sTeVens | phoTo per-anders jörgensen 130 131 protected by international copyright law @fool magazine he underground car park of istanbul’s marmara Pera Hotel is an unlikely place in which to discover the past, present and future of Anatolian cuisine. There, amid the fluorescent lights and graffiti, is the prep kitchen of Mikla, Mehmet Gürs’ New Anatolian restaurant, which is situated 18 floors above. The bunker-like space is the domain of two of the Turkish-Finnish chef’s ‘dream team’, a passionate band of young chefs and people best described as food anthropologists. Inside, head chef Cihan Çetinkaya Tand ingredients sleuth Tangör Tan gleefully unwrap their latest consignment of goodies: garlands of sun-dried aubergine skins and red pepper hulls, necklaces of pinky-nail-sized baby okra, a bag of smoky chilli flakes the colour of molten lava and another of the lemony sumac more commonly associated with Lebanon. There are also sacks of wafers of tarhana — fermented and dried wheat chips brittle as caramel. One kind is flecked with chilli; another, more nubbly version, looks like dried porridge and is so thoroughly artisan it still bears the imprints of the fingers that made it. Mehmet tries some grape leather stuffed with pistachios that’s just arrived from Izmir. “I don’t like the texture,” he declares after chewing solemnly on a chunk for a minute or two.
    [Show full text]
  • 3. Ottoman Contributions to the World.Pdf
    Ottoman Contributions to the World Turkey is also the home of many other cultivated plants, such as chickpeas, lentils, apricots, almonds, figs, hazelnuts, cherries and sour cherries. Their origin is recorded in the Latin names for some of these species, such as Ficus caria, meaning "fig of Caria". Caria was an archaic civilization of Anatolia in the southern Aegean region. Similarly the cherry's scientific name Cerasus comes from the ancient name of its place of origin, today the province of Giresun on Turkey's Black Sea coast. Off the large number of ornamental flowers cultivated from Turkish wild forms, we can cite the tulip, crocus, snowdrop, lily and fritillary. TULIPS Although tulips are associated with Holland, both the flower and its name originated in the lâleh) as it is also called in Turkey, is a ,ﻩلال Persian empire. The tulip, or lale (from Persian flower indigenous to Turkey, Iran, Afghanistan and other parts of Central Asia. Although, it is unclear who first brought the flower to northwest Europe, it is the Turks who made tulip known in Europe. The most widely accepted story is that of Oghier Ghislain de Busbecq, ambassador from Ferdinand I to Suleyman the Magnificent of the Ottoman Empire in 1554. He remarks in a letter upon seeing "an abundance of flowers everywhere; Narcissus, hyacinths, and those which in Turkish Lale, much to our astonishment, because it was almost midwinter, a season unfriendly to flowers" (see Busbecq, qtd. in Blunt, 7). In Persian Literature (classic and modern) special attention has been given to these two flowers, in specific likening the beloved eyes to Narges and a glass of wine to Laleh.
    [Show full text]
  • Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
    Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture.
    [Show full text]
  • ANCYRA, Kalecik Karası
    02/19 COLD STARTERS & SALADS Rocket & Parmesan Salad (Also available as a side order) 35 (23) Fresh rocket leaves, cherry tomato, parmesan, crunchy walnut and balsamic sauce Rich Shepard Salad 32 Cherry tomato, red onion, parsley, mini mozzarella & feta cheese Cretan Salad with Goat Cheese 34 Arugula, parsley, red & green peppers, tomatoe, cucumber, pine nuts and goji berries Served with brown croutons and yoghurt dressing Octopus Carpaccio 47 With pineapple salsa and seasonal mini salad Meze Palette 45 Zahter flavored tzatziki, crispy pastrami topped humus, pickled sea bass and tunny, yogurt with spicy red pepper and selection of local cheeses Seafood Salad 49 Jumbo shrimp, octopus, baby calamari, served with mediterrean greens , baby radish, cherry tomato, Caper blossom and vinaigrette sauce SOUPS Smoked Eggplant Soup 21 Smoked eggplant and cream served with toasted garlic bread Chicken Soup with Vegetables 28 Chicken breast, seasonal vegetables, tomato, cream and orzo WARM STARTERS Crispy “Bodrum Mantı” 32 Fried Beef dumplings with tomato and yoghurt sauce Seafood Trilogy 43 Grilled octopus leg, “Tarhana” coated salmon and crispy fried calamari Crispy Fried Baby Calamari 43 Tartar, garlic and chilli sauces Garlic Butter Shrimp 54 Sauteed shrimp "Yaprak" Liver 35 Sliced beef liver sauteed on a bed of creamy roasted eggplant puree. Served with cherry tomato, hot green pepper and spicy pepper-butter sauce Vegan Chef’s Signature Dishes For guests with special dietary requirements or allergies who may wish to know about the food ingredients
    [Show full text]
  • Kafkas Cafe Cat.Pdf
    www.kafkasfoods.com 1 Catalogue 2021 Catalogue kafkasfoods.com FOODS ABOUT US. 2 Catalogue 2021 Catalogue kafkasfoods.com ABOUT US. Kafkas Foods Ltd was founded in 2002. We are a pioneer in the sourcing, manufacturing EN and distributing of frozen food products. Our mission is to introduce premium quality products from our national heritage all around the world at affordable prices. Over the years, Kafkas Foods has become more competitive in three areas; providing 3 traditional products, international import/export and nationwide distribution. Kafkas Foods has considerably invested over the last 17 years which has enabled us to expand our range of products and services. Our initial aim was to be the No.1 Halal frozen food supplier of the UK. However, since then have expanded and developed our operation of frozen foods from meat, poultry, fish vegetables and pastries products. Our modern fleet of frozen delivery vehicles provide efficient, reliable, and regular deliveries throughout the UK and Ireland. Catalogue 2021 Catalogue kafkasfoods.com 4 Catalogue 2021 Catalogue kafkasfoods.com Catalogue 2021 Catalogue kafkasfoods.com 5 PASTALAR - CAKES 6 Cakes Catalogue 2021 Catalogue kafkasfoods.com A-2330 MAUN LEMON CHEESECAKE 12PCS 1 Qty 7 12X150GR Catalogue 2021 Catalogue A-2331 MAUN RASPBERRY CHEESECAKE 12PCS 1 Qty 12X150GR kafkasfoods.com A-2335 MAUN BELLA VISTA CAKE 1 Qty 9X165GR A-2336 A-2337 MAUN TIRAMISU SQUARE CAKE MAUN LATTE SQUARE CAKE 8 1 Qty 9X165GR 10X140GR Catalogue 2021 Catalogue A-2338 A-2339 MAUN MOSAIC CAKE MAUN OREO MONO CAKE
    [Show full text]
  • Offers December 2020 Foodservice Edition
    Foodservice OFFERS DECEMBER 2020 FOODSERVICE EDITION CHP180 NEW £0.55 Per Kg EXTRA JJ Super Crisp Warmer for Longer 3/8 Chips 4x2.27kg £4 COLLECTION: DELIVERY: OFF Pay online £8.99 £9.99 by card PAY ONLINE: PAY ONLINE: £4.99 £5.99 From £4.99 LAUNCH OFFER LAUNCH OFFER EXTRA EXTRA £2 Foodservice £3 OFF OFF Pay online Pay online by card by card BAC002 £2.64 per Kg VEG007 £0.75 per kg DON151 NEW £1.75 per Bag of 500g A1 Rindless Back Bacon (Red Tape) Loose Tomatoes JJ Premium Halal Cooked & Cut 1x2.27kg (Class I) 1x6kg Doner Kebab 4x500g COLLECTION: DELIVERY: COLLECTION: COLLECTION ONLY COLLECTION: DELIVERY: £7.99 £8.49 £5.49 £9.99 £10.99 PAY ONLINE: PAY ONLINE: BUY 5 OR MORE: PAY ONLINE: PAY ONLINE: £5.99 £6.49 £4.49 £6.99 £7.99 WE APOLOGISE THAT DUE TO MARKET CONDITIONS SOME PRODUCTS MAY BECOME UNAVAILABLE, QUANTITY LIMITS MAY BE APPLIED AND PRICES MAY VARY jjfoodservice.com | 01992 701 701 2 EXTRA SAVINGS SUBSCRIBE 3 PAY ONLINE BY CARD On selected items To our email list jjfoodservice.com | 01992 701 701 Be the first to receive exclusive offers l SCAN HERE EXTRA SAVINGS l PAY ONLINE BY CARD EXTRA SAVINGS l PAY ONLINE BY CARD EXTRA EXTRA EXTRA EXTRA EXTRA EXTRA Foodservice £2 £2 £2 50p 50p 50p OFF OFF OFF OFF OFF OFF Pay online Pay online Pay online Pay online Pay online Pay online by card by card by card by card by card by card BUR098 £0.25 per Burger £2.04 Per Fillet per Pack per steak per steak FIS759 FIS386 £7.33 MEA392 NEW £2.50 MEA393 NEW £2.60 MEA237 £9.99 per Kg JJ Basics Economy Halal Beef Burgers MSC Atlantic IQF Skinless Boneless Cod Fillets Aquafish Raw Vannamei Prawns P&D Fresh British Sirloin Steaks (8oz) Fresh British Ribeye Steaks (8oz) Fresh U.K Halal Lamb Neck Fillet (4oz) 48x113g (10-12oz) 1x12 (26/30, 900g net) 6x1.4kg 227g x 2 227g x 2 (Price per Kg) Box Appx.
    [Show full text]