Dubai Food Delivery Guide
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Saurashtra University Re – Accredited Grade ‘B’ by NAAC (CGPA 2.93)
Saurashtra University Re – Accredited Grade ‘B’ by NAAC (CGPA 2.93) Odedra, Nathabhai K., 2009, “Ethnobotany of Maher Tribe In Porbandar District, Gujarat, India”, thesis PhD, Saurashtra University http://etheses.saurashtrauniversity.edu/id/eprint/604 Copyright and moral rights for this thesis are retained by the author A copy can be downloaded for personal non-commercial research or study, without prior permission or charge. This thesis cannot be reproduced or quoted extensively from without first obtaining permission in writing from the Author. The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the Author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given. Saurashtra University Theses Service http://etheses.saurashtrauniversity.edu [email protected] © The Author ETHNOBOTANY OF MAHER TRIBE IN PORBANDAR DISTRICT, GUJARAT, INDIA A thesis submitted to the SAURASHTRA UNIVERSITY In partial fulfillment for the requirement For the degree of DDDoDoooccccttttoooorrrr ooofofff PPPhPhhhiiiilllloooossssoooopppphhhhyyyy In BBBoBooottttaaaannnnyyyy In faculty of science By NATHABHAI K. ODEDRA Under Supervision of Dr. B. A. JADEJA Lecturer Department of Botany M D Science College, Porbandar - 360575 January + 2009 ETHNOBOTANY OF MAHER TRIBE IN PORBANDAR DISTRICT, GUJARAT, INDIA A thesis submitted to the SAURASHTRA UNIVERSITY In partial fulfillment for the requirement For the degree of DDooooccccttttoooorrrr ooofofff PPPhPhhhiiiilllloooossssoooopppphhhhyyyy In BBoooottttaaaannnnyyyy In faculty of science By NATHABHAI K. ODEDRA Under Supervision of Dr. B. A. JADEJA Lecturer Department of Botany M D Science College, Porbandar - 360575 January + 2009 College Code. -
مرحبا بكم في ريم البوادي، البيت األصيل لمطبخ الشرق األوسط Welcome to Reem Al
مرحبا بكم في ريم البوادي، البيت األصيل لمطبخ الشرق األوسط الطعام هو جزء مهم في ثقافة الشرق األوسط وهو في صميم خبرة ريم البوادي. طعامنا طازج، حقيقي، فريد، وممتع وطهاتنــا لهــم خبــرة فــي التعاطــي مــع جميــع األذواق فــي الشــرق األوســط. إن فريق ريم البوادي هنا ليقدم لكم رومانسية العالم القديم وأصالة الضيافة العربية كجزء من الراحة واإلندماج بفن المائدة العصرية. Welcome to Reem Al Bawadi, the home of authentic Levant cuisine Food is Centred around Levant culture and is at the heart of the Reem Al Bawadi experience. Our food is fresh, authentic, and our chefs specialise in working with the true, rustic Levant flavours. The whole Reem Al Bawadi team is here to offer you the experience of old world Arabian hospitality, as part of a relaxed, modern dining experience. مناقيش و بيض MANAKISH & EGGS S-G منقوﺷة زعتر S-G Zaatar Manoushe 21 ﺑﺰﻳﺖ ﺍﻟﺰﻳﺘﻮﻥ ﻭﺍﻟﺰﻋﺘﺮ Dry thyme stirred with olive oil baked on our savoury pastry G-D G-D منقوﺷة جبنة Cheese Manoushe 21 ﺑﺎﻟﺠﺒﻨﺔ ﺍﻟﺒﻴﻀﺎﺀ Arabic flat dough baked in our brick oven, topped with cheese G-D-S منقوﺷة جبنة وزعتر G-D-S Cheese & Zaatar Manoushe 23 ﺯﻋﺘﺮ ﻭﺟﺒﻨﺔ ﺑﻴﻀﺎﺀ Zaatar and cheese on our savoury pastry G-D منقوﺷة لبنة G-D Labneh Manoushe 20 ﻟﺒﻨﺔ ﻃﺎﺯﺟﺔ ﻣﻊ ﺑﻨﺪﻭﺭﺓ ﻭ ﺧﻴﺎﺭ Freshly baked manoushe dough topped with labneh and served with sliced tomatoes and cucumber G لحم بعجين G Lahm Bea’ajin 22 ﺑﻨﺪﻭﺭﺓ، ﻟﺤﻤﺔ ﻣﻔﺮﻭﻣﺔ، ﺑﺼﻞ، ﺑﻬﺎﺭﺍﺕ Minced meat, tomato, onions and spices on our savoury pastry G منقوﺷة كفته و جبنة G Lebanese Kafta & Cheese Manoushe 27 ﻛﻔﺘﺔ، ﺑﻨﺪﻭﺭﺓ، ﻛﺒﻴﺲ، ﺟﺒﻨﺔ ﻣﻮﺗﺰﺍﺭﻳﻼ ﻭ ﻣﺎﻳﻮﻧﻴﺰ Minced lamb mixed with spices, chopped parsley and onions. -
Extras Mezze Mains Grill Wraps & Burgers Salads
MEZZE WRAPS & Falafel (G) (V) (Vg) 10 Ma’anek (G) 13 Sujuk scramble (G) 15 Hummus (G) (V) (Vg) 7 BURGERS SALADS deep fried chickpea balls lamb sausages pan-fried with spiced sausages scrambled with mashed chickpeas with tahini, capsicum & onion topped with eggs dressed with parsley garlic & lemon dressed with (G*) (V) (Vg) pomegranate sauce shatta & olive oil Add chips & soft/hot drink 6 Fattoush 14 Waraq dawali (V) (Vg) 10 cos lettuce, tomato, cucumber, rice stuffed vine leaves with Trio vegies (G*) (V) (Vg) 18 radish and red onion topped with (V) citrus dressing (G) char-grilled zucchini, eggplant (G) (V) (Vg) Falafel wrap 9 fried pita dressed with olive oil, Chicken wingettes 13 Spiced olives 8 falafel patties with hummus, cos char-grilled chicken wingettes & fried cauliflower with citrus Mixed olives with garlic, lemon sumac & pomegranate sauce lettuce, cucumber, tomatoes & served with toum & dressed dressing & sumac served with & pomegranate sauce dressed (G) (V) pickles topped with tahini sauce Ful medames 10 with parsley special tahini sauce with parsley simmered fava beans & garlic wrapped in pita Tabouli (G*) (V) (Vg) 16 topped with shatta & tomatoes 13 finely chopped parsley, tomato dressed with tahini & citrus Kibbeh Chips (V) 6/9 and red onion tossed with bulgur fried seasoned potato chips Labneh balls (G) (V) 8 dressing bulgur stuffed with lamb mince marinated strained yogurt balls Halloumi wrap (V) 11 & citrus dressing hummus topped with cos lettuce, and pine nuts served on cos dressed with black seed served cucumber, roasted -
Albuquerque Weekly Citizen, 02-17-1906 T
University of New Mexico UNM Digital Repository Albuquerque Citizen, 1891-1906 New Mexico Historical Newspapers 2-17-1906 Albuquerque Weekly Citizen, 02-17-1906 T. Hughes Follow this and additional works at: https://digitalrepository.unm.edu/abq_citizen_news Recommended Citation Hughes, T.. "Albuquerque Weekly Citizen, 02-17-1906." (1906). https://digitalrepository.unm.edu/abq_citizen_news/605 This Newspaper is brought to you for free and open access by the New Mexico Historical Newspapers at UNM Digital Repository. It has been accepted for inclusion in Albuquerque Citizen, 1891-1906 by an authorized administrator of UNM Digital Repository. For more information, please contact [email protected]. VOLUME 14 ALBtTQUlUQUJ!. NEW MEXICO. SATURDAY, FRBRTI KY 17, 1906 At SUPERINTENDENT PAYMENT OF POLL I II IS MASTER'S VOICE I DOG SHOW OFFERS IN HADLEY'S REPORT TAX MEANS VOfE ffaaVsMHaanraBsQlSHaBBBBB daSWaMB39BimKMMl M pi i i ii in i ii 'On the Great Progress and Necessary Requirement For ii mi PREMIUMS $34,000 Condition of the Territorial i Voting ai School election Educatitnal Institutions, Says Attorney General. Maw tor. Fa 14 The mrgeat dog are f rnr of the fiaast aad moat fcv aver hold In a .y pan of the mos oog ia tswir waaarMve ch I' at Madlsoa ajqaare Oardea larmatag some of tho eaa rtnaoa wlaaer- - of HE GIVES INTERESTING DATA IMPORTANT DEFINITION lata week. Tho eat Han raaeh a aWI imi now. The list af ttrlaee la mraor tia! of a.fltl. Ia!adlag 1,161 lodlvM than ever la tha Matory 9f Vaaoh dogs. ly aal The show la held under the shows Me-r- MBfl )H aaaeiaJ tTocsday. -
Transforming Bureaucracies: Institutionalising Participation and People Centred Processes in Natural Resource Management- an Annotated Bibliography
Transforming Bureaucracies: Institutionalising participation and people centred processes in natural resource management- an annotated bibliography This Annotated Bibliography has been prepared as a collaborative effort involving, in alphabetical order, the following authors: Vanessa Bainbridge Stephanie Foerster Katherine Pasteur Michel Pimbert (Co-ordinator) Garett Pratt Iliana Yaschine Arroyo 2 Table of contents Table of contents..........................................................................................................................................3 Acknowledgements......................................................................................................................................4 Introduction..................................................................................................................................................5 Theories of organisational change for participation ...................................................................................8 Towards learning organisations.................................................................................................................12 Gender and organisational change.............................................................................................................16 Transforming environmental knowledge and organisational cultures ....................................................19 Nurturing enabling attitudes and behaviour..............................................................................................22 -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
WMU Board of Trustee Minutes 1969
Western Michigan University ScholarWorks at WMU WMU Board of Trustees Meetings Western Michigan University 1969 WMU Board of Trustee Minutes 1969 WMU Board of Trustees Follow this and additional works at: https://scholarworks.wmich.edu/trustee_meetings Part of the Higher Education Administration Commons WMU ScholarWorks Citation WMU Board of Trustees, "WMU Board of Trustee Minutes 1969" (1969). WMU Board of Trustees Meetings. 159. https://scholarworks.wmich.edu/trustee_meetings/159 This Minutes is brought to you for free and open access by the Western Michigan University at ScholarWorks at WMU. It has been accepted for inclusion in WMU Board of Trustees Meetings by an authorized administrator of ScholarWorks at WMU. For more information, please contact [email protected]. MINUTES WESTERN MICHIGAN UNIVERSITY BOARD OF TRUSTEES 1969 MEMBERS AND OFFICERS OF THE BOARD TABLE OF CONTENTS MINUTES APPENDIX A - HONORARY DEGREES AND AWARDS APPENDIX B - WESTERN MICHIGAN UNIVERSITY GRADUATES April, 1969 August, 1969 December, 1969 INDEX MEMBERS OF THE BOARD OF TRUSTEES (Terms expire on December 31 of years indicated) Fred W. Adams, Grosse Pointe 1970 Charles H. Ludlow, Kalamazoo 1970 Dorothy Upjohn Dalton, Kalamazoo 1972 John R. Dykema, Grosse Pointe Farms 1972 Julius Franks, Jr., D.D.S., Grand Rapids 1974 Philip N. Watterson, Ada 1974 Mildred Swanson Johnson, Muskegon 1976 Robert D. Caine, Hickory Corners 1976 OFFICERS James W. Miller, Ex-Officio, Chairman Fred w. Adams, Vice Chairman Peter R. Ellis, Secretary Robert B. Wetnight, Treasurer and Assistant Secretary Robert W. Beecher, Assistant Treasurer TABLE OF CONTENTS Meeting Date January 17, 1969 Acceptance of theAgenda 601 Minutes 601 Election of Officers 601 Academic Personnel Report 601 Recommendation Re: Future Status of the University Elementary School 601 Center for Children's Court Services 601 Plans for ParkingFacility No. -
Hawaiian Menu Ideas
Wilma Lott Catering Traditional Buffet Sample Menu #1 Grilled Tri Tip with Roasted Garlic Au Jus (Carving Station) Roasted Chicken Breast with Rosemary Apricot Glaze Yukon Gold Garlic Mashed Potatoes Grilled Mixed Seasonal Vegetables Spring Mix Salad w/Strawberries, Feta, Red Onion, & Candied Pecans; served w/Honey-Balsamic Vinaigrette Fresh Fruit Arrangement with Complimentary Fruit Carving Decoration Handmade Rolls with Butter Sample Menu #2 Grilled Salmon with a Lemon & Caper Buerre Blanc Sauce Chicken Marbella Basmati Rice with Scallions Grilled Zucchini, Peppers & Carrots with Olive Oil & Rosemary Spring Mix Salad w/Feta, Artichoke Hearts, Sundried Tomato, Black Olives, Red Onion; served w/Creamy Italian Vinaigrette Fresh Fruit Platter with Complimentary Fruit Carving Decoration Handmade Rolls with Butter Sample Menu #3 (vegetarian) Stuffed Portobello Mushroom Butternut Squash Ravioli with Sage Browned-Butter Sauce Yukon Gold Mashed Potatoes w/Truffle Oil & Chives Ratatouille Spring Mix Salad w/Apples, Pears, Gorgonzola, Red Onion, & Candied Walnuts; served w/Raspberry Vinaigrette Fresh Fruit Platter with Complimentary Fruit Carving Decoration Handmade Rosemary Rolls with Butter Sample Menu #4 Grilled Tri-Tip w/Roasted Red Pepper Sauce (Carving Station) Fusilli Pasta w/Hot Pepper Vodka, Sun Dried Tomato Cream Sauce Gemelli Pasta w/Grilled Chicken, Candied Walnuts, Grapes, Light Gorgonzola Cream Sauce Mushroom Risotto Sautéed Seasonal Mixed Vegetables Caesar Salad w/fresh parmesan & homemade croutons Fresh Fruit Platter with Complimentary -
Kaak Al Abbass
Sharing Culinary Heritage in the Arab World Kaak el Eid – Holiday Cookies - Kaak Al Abbass - Contributors/Source: Mhammad Nehme Country: South Lebanon Story of the Holiday Cookies According to Mhammad Nehme, these cookies have been known for more than 1,400 years when pilgrims used to travel on camels or on foot for a long journey of several months. These cookies were consumed during these long trips as they had a long shelf-life of two to three months. The cookies are called "Abbass cookies" in attribution to Imam Ali son of Al-Imam Al-Hussein, known as 'Abbass', who used to prepare a flavorful dough. These traditional cookies are prepared in South Lebanon on different occasions and holidays, especially during Eid al-Adha and weddings. Traditionally, the cookies were distributed to the poor, and women use to gather for kneading and baking. Today, Kaak el-Abbass are still taken as provisions during pilgrimages and prepared during holidays, but their preparation is no longer a traditional process as it used to be. Most people today buy them from local bakeries, and only few families still bake at home. Preparation time: 40 min and a full day for the dough to rest Total Serving: 4 kilos of Kaak Ingredients: 2 cups plain flour 2 cups dunst flour (or fine semolina) 2 tbsp of cookies’ spices (nutmeg, anise, turmeric, ginger and cinnamon) ½ kilo butter 250 ml vegetable oil 250 ml olive oil 2 kg sugar A dash of vanilla A dash of backing powder 2 tbsp of powdered milk 1 ½ tbsp of yeast Hot water Preparation steps: 1. -
Could Starter Mast
Could Starter Mast - O - Khiar Yogurt with finely chopped cucumber and dried mint. Vegetarian. 4.00 Mast Plain yogurt. Vegetarian. Contains milk (including lactose). 3.50 Mast - O - Moosir Yogurt with finely chopped shallot. Vegetarian. Contains milk (including lactose). 4.00 Salad Shirazi Freshly made salad of finely chopped cucumber, tomato, onion, dried mint with a touch of fresh lemon juice and olive oil. Vegetarian. 4.50 Olivieh Traditional Persian salad with diced chicken, potato, egg, carrots and gherkins with lemon juice and mayonnaise. 4.20 Paneer Sabzi A variety of seasonal herbs served with Persian curd cheese and walnuts. Vegetarian. 6.00 Torshi Traditional Persian home-made pickles. Contains Celery, Vegetarian. 4.50 ----------------------------------------------------------------------------------- Sangak Bread menu Sangak -Sesame Seeds(one side) 2.50 Plain Sangak - 2.00 Sangak with Whole Grain: 2.70 Sangak - Sesame Seeds(2 side) 2.99 Sangak with Sunflower Seeds. 2.99 Sangak with Mix Herbs. 2.99 Samgank with Whole Grain + Sesame seed. 2.99 Special Mixed Seeds Sangak Bread (X-Large). 4.00 Sangak with Mix Herbs + Sesame Seeds. 3.50 Sangak with Sunflower & Sesame Seeds. 3.50 Taftoon Bread Taftoon Bread (3 pcs in pack). 2.99 —————————————————————————————————————— Main Courses Kabab Koobideh Ba Nan ( two skewers) Two skewers of grilled minced lamb served with freshly made nan bread and grilled tomato. Contains gluten, eggs. 9.99 Kabab Koobideh Ba Nan ( one skewers) Two skewers of grilled minced lamb served with freshly made nan bread and grilled tomato. Contains gluten, eggs. 5.99 Jujeh Kabab (On the Bone) Ba Nan Grilled portion of marinated poussin (baby chicken) served with nan and grilled tomato. -
Jordan's Food Processing Sector Analysis and Strategy for Sectoral Improvement
GIZ JORDAN EMPLOYMENT-ORIENTED MSME PROMOTION PROJECT (MSME) TRADE FOR EMPLOYMENT PROJECT (T4E) JORDAN’S FOOD PROCESSING SECTOR ANALYSIS AND STRATEGY FOR SECTORAL IMPROVEMENT Authors: Mrs Lina Hundaileh, Mr Fadi Fayad Published in May 2019 GIZ JORDAN EMPLOYMENT-ORIENTED MSME PROMOTION PROJECT (MSME) TRADE FOR EMPLOYMENT PROJECT (T4E) JORDAN’S FOOD PROCESSING SECTOR ANALYSIS AND STRATEGY FOR SECTORAL IMPROVEMENT Authors: Mrs Lina Hundaileh, Mr Fadi Fayad Published in May 2019 JORDAN’S FOOD PROCESSING SECTOR — ANALYSIS AND STRATEGY FOR SECTORAL IMPROVEMENT TABLE OF CONTENTS ABBREVIATIONS ................................................................................................................................................................................................................................................... 05 EXECUTIVE SUMMARY ............................................................................................................................................................................................................................. 06 1 INTRODUCTION ..............................................................................................................................................................................................................................................08 1.1 Context ........................................................................................................................................................................................................................................................... -
Dry Riesling Appetizers
Week of Dec. 11 RE Farm Cafe composers P LAN to offer delicious dishes listed below, H OWEVER, because we source responsibly, locally and only at the peak of freshness and ripeness, substitutions may become necessary. Foods are all from RE Farm Cafe’s Windswept Farm unless identified by other local producer/seller names. Early session Three Course Dinner is comprised of salad & soup shooter, choices of main and finish. Welcome Turducken Soup turkey, duck and chicken bone broth / andouille sausage / lentils / cabbage Salad Kale Caesar parmesan crouton / fresh radish Appetizers Kabab Koobideh ground lamb kabab / za’atar yogurt / turnip-radish pico - Pork Spare Rib Sambuca demi glace / cabbage-kohlrabi slaw / shaved radish Main Seafood Creole dirty rice / creole sauce / braised greens/ matchstick potatoes - Cavatelli alla Vodka hot italian sausage / beans / kale / roasted tomato / vodka rose sauce - Black Garlic Lentils half dried spiced squash / fermented fennel / pickled turmeric Finish Raspberry Crepe Cake chocolate ganache / hazelnut dust - Plate of the Market’s Best Cheeses from WC Clarke, accompaniments Suggested Wine Grape Pairings Soup and Salad- Dry Riesling Appetizers - Zinfandel Mains: - Chardonnay About the Featured Farmers and Suppliers Maine Bay and Berry - Locals Shaun Knight and Christa Stofferahn partner with small socially responsible businesses in Maine to bring fresh north atlantic fish to central PA. Their retail store is located inside the Barn at Lemont, 833-624-6322 WC Clarke’s Cheese Shop- “Uncle Bill ” features over 200 domestic and imported cheeses, along with chocolates, preserves, coffee and mustards. Conveniently located a block from the Penn State campus at 234 E Calder Way, 814-234-4244 .