Why Israel Must Maintain Its Presence in the Jordan Valley Peacekeepers
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Discover Culinary Heritage of Levantine Cuisine
Discover Culinary Heritage of Levantine Cuisine Small plates of delicious Levantine Classics perfect for sharing. We recommend 2 to 3 Mezzeh per person COLD MEZZEH HOT MEZZEH Jat Khudra Crudites (V) 36 Falafel, Tahina Sauce (V) 36 Selection of seasonal vegetables Chickpeas and mixed vegetables, tahini sauce Assorted Arabic Pickles (V) 36 Batata Harra (V) 36 Marinated Lebanese pickles, Fried potatoes, garlic, coriander Muahammara (V) (N) 36 Cheese Rakakat (V) 38 Red Chili, nuts, olive oil Akawi cheese wrapped in filo pastry Marinated Chickpeas (V) 36 Meat Kibbeh (N) 38 Boiled chickpeas, coriander, olive oil Fried beef dumplings, pine nuts Hummus (V) 38 Meat Sambousek (N) 38 Boiled chickpeas puree, tahini sauce, lemon Tender crust pastry filled with minced lamb, pine seeds Moutabel (V) (N) 38 SpinacH Fattayer (V) 36 Grilled eggplants, tahini sauce, pomegranate Pastry triangle filled with spinach and onion Moutabel Carrot (V)(N) 38 Hummus Bil Lahma (N) 45 Boiled carrot, tahini sauce Classic hummus with minced lamb, pine seeds Moutabel Beetroot (V)(N) 38 Lamb Makanek (N) 45 Boiled beetroot, tahini sauce Lamb sausages, tomato sauce, lemon juice Balady Salad (V) 38 Vegetables Soup (V) 36 Egyptian mixed salad, olive oil, lemon Mixed vegetables, beans, coriander Babaganoush (V) 38 Shorbat Adas (V) 40 Grilled eggplants, onions, tomatoes, parsley, mint Purée of red lentils, onion, garlic, condiments Fattoush (V) 38 DISH OF THE DAY 75 Cucumbers, tomatoes, herbs, pomegranate dressing, Arabic bread Tabouleh (V) 38 SWEET FINISH Finely chopped parsley, -
LE ZYRIAB by NOURA - the LEBANESE CUISINE Tracing Back to Thousands of Years
Beat: Lifestyle LE ZYRIAB BY NOURA - The LEBANESE CUISINE Tracing Back To Thousands Of Years Since 2008, ARAB WORLD INSTITUTE, Paris PARIS - BEIRUT, 06.05.2018, 10:01 Time USPA NEWS - The Lebanese Cuisine is an Ancient one and part of the Levantine Cuisine.. It includes an Abundance of Whole Grains, Fruits, Vegetables, Starches, Fresh Fish and Seafood ; Animal Fats are consumed sparingly. Poultry is eaten more often than Red Meat. Many Dishes in the Lebanese Cuisine can be traced back thousands of years to Eras of Roman and Phoenician Rule. More recently, Lebanese Cuisine was influenced by the different Foreign Civilizations that held Power. The Lebanese Cuisine is an Ancient one and part of the Levantine Cuisine.. It includes an Abundance of Whole Grains, Fruits, Vegetables, Starches, Fresh Fish and Seafood ; Animal Fats are consumed sparingly. Poultry is eaten more often than Red Meat. Many Dishes in the Lebanese Cuisine can be traced back thousands of years to Eras of Roman and Phoenician Rule. More recently, Lebanese Cuisine was influenced by the different Foreign Civilizations that held Power. In Lebanon, very rarely are Drinks served without being accompanied by Food. Similar to the Tapas of Spain, Mezeluri of Romania and Aperitivo of Italy. The Lebanese Diet focuses on Herbs, Spices, and Fresh Ingredients and relying less on Heavy Sauces. Mint, Parsley, Oregano, Garlic, Allspice, Nutmeg, and Cinnamon are the most common Seasonings. Bread, a Staple Food in Lebanon, is served with almost every Meal, most often as a Flat Bread, or Pita. Fruit, Vegetables, Rice, and Bread out-weigh the amount of Meat eaten in the average Lebanese Meal. -
Our Drop Off Catering Menu
V E G A N D R O P O F F C A T E R I N G 201.885.4425 GREENCARTCATERING.COM Follow us on Instagram @greencartcatering Catering for Any Occasion D R O P - O F F C A T E R I N G M E N U Appetizers / Salads Ÿ Italian focaccia squares (serves 10-12) $50 Ÿ Hearts of palm ceviche with organic corn chips (serves 10-12) $50 Ÿ Cold sesame noodles with peanut sauce (serves 10-12) $50 Ÿ Cocktail tomatoes with tabouleh stuffing (serves 10-12) $50 Ÿ Green cart eggplant caponata with pita chips (serves 10-12) $50 Ÿ Stuffed “garlicky” cremini mushrooms (serves 10-12) $50 Ÿ Baked heirloom tomato with herb stuffing & vegan mozzarella $50/half dozen Ÿ Traditional garden salad with house dressing $50/bowl Ÿ Caesar salad with vegan caesar dressing $50/bowl Half Tray Whole Tray Ÿ Black bean, corn and avocado salad with cilantro dressing $50 $90 Ÿ Charred broccoli & red onion tossed with tomato and house dressing $50 $90 Ÿ Chilled corn salad with lime vinaigrette $50 $90 Ÿ Cold string bean salad $50 $90 Ÿ Cous cous salad with fresh vegetables and herbs $50 $90 Ÿ Cucumber salad with light olive oil dressing $50 $90 Ÿ Fattoush: traditional Arab salad with vegan yogurt dressing $50 $90 Ÿ Fennel salad $50 $90 Ÿ Italian style pasta salad $50 $90 Ÿ Italian style roasted beet salad with shallot dressing $50 $90 Ÿ Rainbow glass noodle salad with chili lime vinaigrette $50 $90 Ÿ Roasted potato salad with fresh herbs $50 $90 Ÿ Shredded carrot salad with raisins & cinnamon sugar dressing $50 $90 Ÿ Thai peanut qunioa salad $50 $90 Ÿ Three bean chipotle salad $50 $90 Ÿ Tomato, -
The the the the the the The
the Volume 31, Number 7 March 2012 TEMPLE BETH ABRAHAM Adar / Nisan 5772 Volume 34, Number 9 • June/July/August 2015 Sivan/Tammuz/Av/Elul 5775 R R R R R R R R i i i i i i i i Pu M DIRECTORY SERVICES SCHEDULE GENERAL INFORMATION: All phone numbers use (510) prefix unless otherwise noted. Services, Location, Time Monday & Thursday Mailing Address 336 Euclid Ave. Oakland, CA 94610 Morning Minyan, Chapel, 8:00 a.m. Hours M-Th: 9 a.m.-4 p.m., Fr: 9 a.m.-3 p.m. Friday Evening Office Phone 832-0936 (Kabbalat Shabbat), Chapel, 6:15 p.m. Office Fax 832-4930 Shabbat Morning, Sanctuary, 9:30 a.m. E-Mail [email protected] Candle Lighting (Friday) Gan Avraham 763-7528 May 1, 7:41 p.m. Bet Sefer 663-1683 May 8, 7:48 p.m. STAFF May 15, 7:54 p.m. May 22, 8:00 p.m. Rabbi (x 213) Mark Bloom Richard Kaplan, May 29, 8:05 p.m. Cantor [email protected] Torah Portions (Saturday) Gabbai Marshall Langfeld May 2, Acharei-Kedoshim Executive Director (x 214) Rayna Arnold May 9, Emor Office Manager (x 210) Virginia Tiger May 16, Behar-Bechukotai Bet Sefer Director Susan Simon 663-1683 May 23, Bamidbar Gan Avraham Director Barbara Kanter 763-7528 May 30, Naso Bookkeeper (x 215) Kevin Blattel Facilities Manager (x 211) Joe Lewis Kindergym/ Dawn Margolin 547-7726 Toddler Program TEMPLE BETH ABRAHAM Volunteers (x 229) Herman & Agnes Pencovic OFFICERS OF THE BOARD is proud to support the Conservative Movement by affiliating with The United President Mark Fickes 652-8545 Synagogue of Conservative Judaism. -
Well-Being Calendar April Edition
WELL-BEING CALENDAR APRIL EDITION WHY DO WE NEED THIS? In the midst of the turbulent, ever-changing broadcasts & headlines, it’s very easy to lose sight of keeping our mental & physical health in check, even if it’s something as simple as walking more than 20 steps a day or even if it’s just taking a deep breath. In an attempt to balance schoolwork with the calendar, we’ve decided to provide you with a 4-week calendar, ensuring that your social, emotional & physical needs are met. Whether it's something you haven’t done before, or something you haven’t been paying attention to. This calendar is a compilation of physical & mental activities catering to all age groups. These activities rekindle life into the entire family’s overlapping schedules, allowing for memorable moments to be created. Pleas feel free to capture these moments and share them with us on our Wellbeing Instagram page: @fieldnotesofmentality WEEK 1 JOKES AND HUMOUR We all know that April begins with April Fools Day, a day filled with harmless jokes, fun and laughter. But what is stopping us from having a sense of humour every day? • Laughter not only just lightens our body but also boost up the human immune system by increasing infection fighting antibodies. • Laughter helps in relieving our anger, depression, tension and stress and make us feel light and irritation free. • Laughter is the easiest and the quickest way to overcome conflicts and promote strong relationships. • Laughter brings out the lighter side of our personality and also allows us to express our feelings without any hesitation. -
Íítefuid*/;Or. Ríe %Urna,Mrn'
No. 28605-A Gaceta Oficial Digital, miércoles 05 de septiembre de 2018 1 ÍÍtefuid*/;or. rÍe %urna,mrn'. Ministerio de Economia y Finanzas Dirección General de lngresos Despacho del Director RESOLUC¡Ótrl trlo. 201 -5734 De 29 de agosto de 2018 "Por la cual se publica la lista de personas jurídicas con una morosidad de tres (3) años consecutivos del tributo de Tasa Unica, en cumplimiento de los parágrafos 2, 3 y 4 del ar1ículo 318-A del Código Fiscal, reformado por Ia Ley No.6 de 2 de febrero de 2005, Ley 49 de 17 de septiembre de 2009 y Ley 52 de 27 de octubre de 2016" EL D¡RECTOR GENERAL DE INGRESOS, ENCARGADO CONSIDERANDO: Que el Decreto de Gabinete No. 109 de 7 de mayo de 1970 y sus modificaciones establece en sus aftículos 5 y 6, que el Director Generalde lngresos es responsable por la permanente adecuación y perfeccionamiento de los procedimientos administrativos y lo facultan para regular las relaciones formales de los contribuyentes con el Fisco, en aras de mejorar el servicio y facilitar a los contribuyentes el cumplimiento de las obligaciones tributarias. Que el artículo 318-A del Código Fiscal, modificado por la Ley No. 6 de 2 de febrero de 2005, Ley No. 49 de 17 de septiembre de 2009 y Ley No. 52 de 27 de octubre de 2016, establece el pago del tributo denominado tasa única por las sociedades anónimas, sociedades de responsabilidad limitada y cualesquiera otras personas jurídicas al momento de su insóripción y en los años subsiguientes para mantener plena vigencia. -
Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it. -
2019 Ethnic Flavor Trends
2019 ETHNIC FLAVOR TRENDS A N D H O W T O A D A P T T H E M T O Y O U R M E N U V O L U M E 2 , I S S U E 1 C U S T O M C U L I N A R Y . C O M 87% OF CONSUMERS ARE ORDERING FOOD WITH ETHNIC FLAVORS. WHAT WILL YOU DO TO EMBRACE THE TREND? The majority of consumers have an affinity for trying new foods and flavors--75% of U.S. adults, in fact. NPD Group confirmed this number in a recent study and went on to share that young adults especially continue to show interest for ethnic flavors and dishes. This love has fueled a growing number of ethnic foods A third of people eat ethnic food at least and flavors, many of which we see on today’s once a week and 32% are willing to pay extra trends lists. for authentic ethnic fare. 2018 Ethnic Food & Beverage Consumer Trend Report, With tacos, Chinese takeout and plates of pasta Technomic firmly entrenched in the American meal plan, diners are looking beyond to regional corners of Asia, the diversity of South America, and to a list of European delights. Add in an increasingly diverse population, the growing number of specialty ethnic chains, and the technology to help us discover local spots, and the opportunities to sample less traditional cuisines instantly multiply. 1 in 3 new food & beverage launches feature an ethnic flavor Source: Innova ©2019 Custom Culinary, Inc. -
Levantine Seafood Platter
HOT DRINKS AED Café blanc 15 Hot water and orange blossom water Espresso 25 Café Latte 30 Turkish Coffee 30 Cappuccino 30 TEA & HERBAL SELECTION 30 Moroccan Tea Selection of Tea SPECIALTY COFFEE 51 Irish Coffee Irish whisky, sugar, coffee and cream Café Royale Cognac, sugar, coffee and cream Mexican Coffee Kahlua, sugar, coffee and cream Calypso Coffee Tia Maria, sugar, coffee and cream DESSERTS AED Ashta Bil Assal (N) 48 Fresh cream topped with pistachio nuts, drizzled with honey Kunafa Beiruti (N) 45 Kunafa dough with white sweet cheese and pistachio nuts Halawa Bil Jebin (N) 40 Rolls of sweet white cheese filled with fresh cream, pistachio and caramelized orange Mafroukeh (N) 45 Fresh cream with crushed pistachio, rose water and blossom water Levantine Kashtaliah (N) 38 Milk and rose water pudding, pistachio nuts Kellaj 40 Pastry stuffed with fresh cream and topped with sugar syrup Baklawa (N) 38 Assortment of thin buttered pastry layers filled with nuts and doused in syrup Assorted Arabic Sweets (N) 45 Selection of Arabic sweets Assorted Fresh Fruits 48 Selection of seasonal fresh fruits Sorbets 43 Lemon, strawberry “Levantine cuisine is the traditional cuisine of Ottoman Empire, now usually called the Levant region. Levantine Speciality Ice Cream 45 This region shared many culinary traditions under the Ottoman Empire which Baklawa Ice Cream continue to be influential today” Turkish Coffee Ice Cream Executive Oriental Head Chef, Ali El Bourji, has created a menu balancing authentic Lebanese cuisine Arabic Coffee Ice Cream with more -
A Cross-Cultural Study
Business Models in the Eyes of National Culture: A Cross-Cultural Study I n a u g u r a l d i s s e r t a t i o n zur Erlangung des akademischen Grades „Doktor der Wirtschaftswissenschaften“ (Dr. rer. pol.) eingereicht an der Wirtschaftswissenschaftlichen Fakultät der Europa-Universität Viadrina in Frankfurt (Oder) 09/07/2020 von Yassir Yahya Al-Masoudi Frankfurt (Oder) Gutachter: Prof. Dr. Jochen Koch Europa-Universität Viadrina Frankfurt (Oder) Prof. Dr. Heinz-Theo Wagner German Graduate School of Management and Law Heilbronn Disputationstermin: ACKNOWLEDGEMENTS My PhD dissertation has been a long and arduous journey characterized by inner maturation on both professional and personal levels. Indeed, I believe that the path to obtaining my PhD has been a formative and memorable experience whereby I have grown as an independent and self-confident researcher. However, it would have been impossible to complete my PhD dissertation without the full support and great help of many individuals. I would therefore like to take this opportunity to extend my heartfelt thanks and express my profound gratitude to all of them. First, I am grateful to Allah for all the blessings that He has given me. Indeed, “And my success is not but through Allah. In Him do I put my trust and to Him do I always turn” (Qur'an 11:88). I am greatly indebted to my supervisors, Prof. Dr. Jochen Koch and Prof. Dr. Heinz- Theo Wagner, for their supervision and guidance. Prof. Dr. Koch’s illuminating views, friendly advice, and, of course, considerable expertise in qualitative research have been absolutely essential for the completion of this dissertation. -
International Cuisine
INTERNATIONAL CUISINE y ARAB CUISINE y FRENCH CUISINE y ITALIAN CUISINE y PORTUGUESE CUISINE y MEXICAN CUISINE y GREAT BRITAIN CUISINE y SPANISH CUISINE y GERMAN CUISINE y CHINESE CUISINE y SCANDINAVIAN CUISINE y MIDDLE EAST CUISINE y ORIENTAL CUISINE Arab cuisine Arab cuisine is defined as the various regional cuisine spanning the Arab world from Morocco & Tunisia to Yemen and Somalia, and incorporation Levantine, Egyptian and Iran , India , the Berbers and other culture of the peoples of the region before the cultural arabization brought by genealogical Arabian during the Arabian Muslim conquests. y History Originally, the Arabs of the Arabian peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yogurt without butterfat).as the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in the Arabian cuisine:- y Meat :- lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and in coastal areas, pork is completely prohibited ±for Muslim Arabs, it is both cultural taboo as well as being prohibited Islamic law; many Christian Arabs also avoid as they have acquired a taste for it. y Dairy products:- dairy products are widely used, the most of which is yoghurt and white cheese. However acquired a taste for it. y Herbs & spices: - mint and thyme (often in mix called za¶atar) are widely and almost universally used; spices are used much less then Indian cuisine but the amount and types generally vary from region to region. -
Brunch Menu Drinks
SUNDAY 10:00 AM - 2:00 PM ONLY AT WEST SEATTLE RESTAURANT BRUNCH MENU DRINKS SHAKSHUKA ...........................15.00 TEA & COFFEE (2) Poached eggs baked in a smokey savory bell TURKISH COFFEE .................................................... 2.25 pepper tomato sauce. Served with Arab salad, Brewed into a rich, dark and bitter java tahini and fresh baked pita Substitute vegan “egg” ..................................1.00 TEA POTS ................................................................. 6.00 Add Sheep-milk feta (unpasterized) .............1.00 Fine steeped loose tea by B.Fullers (Fremont). Add lamb “bacon” ..........................................3.00 Blue Mint, Turmeric, Cocoa Nib, French earl grey Jasmine, Blackcurrant SABICH SANDWICH ...............11.00 Homemade pita layered with smokey COCKTAILS babaghanouj (eggplant tahini spread), fried eggplant, crispy fries, marinated hardboiled egg, MIMOSAS WITH FRESH ORANGE JUICE ............... 6.00 tahini, pickled mango sauce. Served with side of Arab salad or purple slaw BEER Substitute vegan “egg” .................................1.00 RAINIER TALL BOY ................................................... 3.50 LAMB POUTINE ........................9.00 PIKE IPA .................................................................... 5.00 Handcut Russets, blanched and fried to perfection. Topped with rich lamb gravy, Beecher’s cheese SEATTLE CIDER - SEMI SWEET \ BASIL MINT ........ 5.00 curds sheep-milk feta and parsley GOLDSTAR DARK LAGER ........................................ 5.50