Bulgur Wheat Preparation and Usage
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Form 104 School Lunch Meal Pattern Grains Fact Sheet 6.2015.Pub
School Lunch Meal Pattern Grains Fact Sheet Form 104 All grains must be Whole Grain-Rich (WGR) June 2015 Whole GrainGrain----RichRich (WGR) Barley Wheat (Red) Dehulled barley Bulgur (cracked wheat) DehulledDehulled----barleybarley flour Bromated wholewhole----wheatwheat flour Whole barley Cracked wheat or crushed wheat WholeWhole----barleybarley flakes Entire wheat flour WholeWhole----barleybarley flour Graham flour Whole grain barley Sprouted wheat WholeWhole----graingrain barley flour Sprouted wheat berries Stone ground wholewhole----wheatwheat flour Brown Rice Toasted crushed whole wheat Brown rice Wheat berries Brown rice flour Whole bulgur Whole durum flour Corn Whole durum wheat flour Whole corn WholeWhole----graingrain bulgur WholeWhole----corncorn flour WholeWhole----graingrain wheat Whole cornmeal WholeWhole----wheatwheat flour WholeWhole----graingrain corn flour WholeWhole----wheatwheat pastry flour WholeWhole----graingrain grits Whole wheat flakes Oats Wheat(White) Oat groats Whole white wheat Oatmeal or rolled oats Whole white wheat flour Whole oats WholeWhole----oatoat flour Wild Rice Rye Wild rice Whole rye WildWild----ricerice flour Rye berries WholeWhole----ryerye flour WholeWhole----ryerye flakes Less Common Grains To be whole grains “whole” must be listed before the grain name Amaranth Buckwheat Einkorn Emmer (faro) Kamut ® Millet Quinoa Sorghum (milo) Spelt Teff Triticale Grain Facts: To be considered WGR, the product must contain 100% whole grain OR be at least 50 Form 104 percent whole grains, any remaining grains must be enriched and any non-creditable June 2015 grains must be less than 2 percent (¼ ounce equivalent) of the product formula. For more information, see Whole Grain Resource for NSLP and SBP Manual No more than two grain-based desserts can be credited per week. -
Whole Wheat Bulgur Bowl Mashwi Plate Fattoush Salad Bowl
Whole Wheat Bulgur Bowl Beverages Cooked with diced tomato and a hint of hot peppers. Jellab Fresh Blended Mint Served with Lebanese pickles, turnips and saltet jarjeer grape molasses, date syrup, Lemonade 4 rose water and nuts 5 (arugula dressed with olive oil, fresh lemon juice, Fresh Blended tomato, and onions) Laban Ayran Watermelon Juice 4 all natural cold savory and your choice of any meat or veggie for 13.50 salty yogurt drink 3 Dasani Water 2.50 Mashwi plate Desserts Your choice of Lebanese vermicelli rice or hand cut sumac fries served with char-grilled vegetables, Lebanese pickles, Awameh Baklawa Nammoura fritters dipped in assortment of semolina and and turnips orange blossom phyllo pastries orange blossom your choice of any meat or veggie for 16 syrup 5 filled with nuts slice cake 4 (3 pieces) 4.50 Fattoush Salad Bowl - Greens with tomatoes, cucumbers, radish, onions and toasted zaatar pita in a lemon sumac vinaigrette. "13 Very Impressive New Fish Sandwiches to Eat This Summer" your choice of any meat or veggie for 13 Grub Street July, 21 2015 IN-HOUSE & CARRY OUT MENU "Best of all might be the Betenjan Mashwi, a streamlined, • Meat & Poultry Options • minimalist construction of marinated eggplant rolled up in thin, Chicken Kafta Lamb Kebab chewy flatbread and charred on the grill." char-grilled ground chicken succulent marinated lamb NY Magazine July 12th, 2015 "NYC's 10 Hottest New Sandwiches - seasoned with chopped chunks Sojuk Sandwich at Souk & Sandwich." onions, parsley and spices Kafta kebab "Meat eaters -
The Canadian Wheat Board, Warburtons, and the Creative
The Canadian Wheat Board and the creative re- constitution of the Canada-UK wheat trade: wheat and bread in food regime history by André J. R. Magnan A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto © Copyright by André Magnan 2010. Abstract Title: The Canadian Wheat Board and the creative re-constitution of the Canada-UK wheat trade: wheat and bread in food regime history Author: André J. R. Magnan Submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto, 2010. This dissertation traces the historical transformation of the Canada-UK commodity chain for wheat-bread as a lens on processes of local and global change in agrofood relations. During the 1990s, the Canadian Wheat Board (Canada‟s monopoly wheat seller) and Warburtons, a British bakery, pioneered an innovative identity- preserved sourcing relationship that ties contracted prairie farmers to consumers of premium bread in the UK. Emblematic of the increasing importance of quality claims, traceability, and private standards in the reorganization of agrifood supply chains, I argue that the changes of the 1990s cannot be understood outside of historical legacies giving shape to unique institutions for regulating agrofood relations on the Canadian prairies and in the UK food sector. I trace the rise, fall, and re-invention of the Canada-UK commodity chain across successive food regimes, examining the changing significance of wheat- bread, inter-state relations between Canada, the UK, and the US, and public and private forms of agrofood regulation over time. -
BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ Ek-1
BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ Ek-1 KAHVALTI ÖĞLE YEMEĞİ AKŞAM YEMEĞİ PEYNİR TAVUK ŞİŞ-DOMATES GARNİTÜR ELBASAN TAVA TAHİN-PEKMEZ MANTAR ÇORBA TEL ŞEHRYELİ BULGUR 1 Eylül 2021 Çarşamba YEŞİL ZEYTİN TİRAMİSU MEYVE(ŞEFTALİ) PEYNİR TAS KEBABI ÇITIR TAVUK/PATATES REÇEL 2 Eylül 2021 Perşembe PEYNİRLİ MİLFÖY BÖREĞİ PEYNİRLİ MAKARNA SİYAH ZEYTİN ÇİLEK KOMPOSTO ÇİLEK KOMPOSTO YUMURTA ETLİ TÜRLÜ ETLİ NOHUT TEREYAĞ 3 Eylül 2021 Cuma FIRIN MAKARNA BULGUR PİLAVI BAL SUPANGLE TURŞU PEYNİR KARNIYARIK KIYMALI SU BÖREĞİ REÇEL 4 Eylül 2021 Cumartesi PİRİNÇ PİLAVI ZYT. BEZELYE SİYAH ZEYTİN YOĞURT Ayran PEYNİR ŞEHRİYELİ GÜVEÇ IZGARA KÖFTE/KÜP PATATES TAHİN-PEKMEZ 5 Eylül 2021 Pazar KREMALI MANTAR ÇORBASI MERCİMEK ÇORBA TEREYAĞ MEYVE MEYVE YUMURTA EKŞİLİ KÖFTE SEBZELİ GÜVEÇ REÇEL 6 Eylül 2021 Pazartesi SOSLU MAKARNA MEYHANE PİLAVI YEŞİL ZEYTİN Çoban salata FINDIKLI KEŞKÜL PEYNİR TAVUK TANTUNİ/PAT. PATATES OTURTMA REÇEL 7 Eylül 2021 Salı TEL ŞEHRİYE ÇORBA LEBENİYE ÇORBA TEREYAĞ Kemalpaşa tatlısı MEYVE PEYNİR ÇİFTLİK KEBABI TOP KÖFTELİ NOHUT TAHİN-PEKMEZ 8 Eylül 2021 Çarşamba KARIŞIK KIZARTMA PİRİNÇ PİLAVI SİYAH ZEYTİN MEYVELİ PASTA HAYDARİ PEYNİR ROSTO KÖFTE/PÜRE KIYMALI BİBER DOLMA/YOĞURT REÇEL 9 Eylül 2021 Perşembe AYRAN AŞI ÇORBA ŞAFAK ÇORBA TEREYAĞ MEVSİM SALATA KAZANDİBİ BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ KAHVALTI ÖĞLE YEMEĞİ AKŞAM YEMEĞİ YUMURTA PİDE ÜSTÜ TAVUK TANDIR TAVUK İNCİK/ELMA PATATES TAHİN-PEKMEZ 10 Eylül 2021 Cuma TARHANA ŞEHRİYE ÇORBA SİYAH ZEYTİN AYRAN SÜTLAÇ PEYNİR ETLİ KURU FASÜLYE KIYMALI KABAK OTURTMA TEREYAĞ 11 Eylül 2021 Cumartesi PİRİNÇ PİLAVI SOSLU MAKARNA REÇEL CACIK AYRAN PEYNİR FAJİTA/PATATES GARNİTÜR PATLICAN MUSAKKA REÇEL 12 Eylül 2021 Pazar TEL ŞEHRİYE ÇORBA PİRİNÇ PİLAVI MISIRLI BEZELYELİ YEŞİL ZEYTİN TULUMBA CACIK SÜT YUMURTA YOĞURTLU KEBAP IZGARA KÖFTE/KÜP PATATES 13 Eylül 2021 Pazartesi TAHİN-PEKMEZ ZY. -
Borek Böregi
ﺷﻤﻨﺪر ﺑﺎﻟﻠﺒﻨﺔ Pembe Sultan ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٨ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 8 am to 12 noon ﺣﻤﺺ Humus 20 SR ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 17 SR ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ اﻟﻄﺎزج Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 20 SR ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Heart of artichokes served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 21 SR أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade yoghurt, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 18 SR زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade yoghurt ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 20 SR ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد و اﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 19 SR ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ and green onion, served with Turkish spices and pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 21 SR ﻛﻮﺳﺔ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade yoghurt, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye 21 SR ﻓﺎﺻﻮﻟﻴﺎ ﺧﻀﺮاء ﻣﻄﻬﻴﺔ -
Whole Grains Fact Sheet
whole grains Fact sheet what is whole grain? To understand the term “whole grain,” let’s start with a few Bran: protects basics. the seed •Fiber •B vitamins A grain is really a seed from any number of cereal plants •Trace Minerals (such as wheat or barley). A grain kernel has 3 parts—the germ, bran, and endosperm— and each of them contains unique nutrients and vitamins. Germ: nutrient To make flour, grain is milled (or ground)… storehouse •B Vitamins Endosperm: •Vitamin E …when the bran and germ are extracted and only the provides endosperm is milled, that makes white flour. •Trace Minerals energy •Antioxidants •Carbohydrates •Healthy Fats •Protein …when all 3 of parts of the kernel are milled, that makes •Some B Vitamins whole grain flour, also referred to as whole wheat flour. Whole grains not only retain more B vitamins, minerals like iron and zinc, protein and carbohydrates, they also deliver antioxidants, phytonutrients, and beneficial fiber. When it comes to good stuff for you, they can even compete with fruits and vegetables! the whole grains council The Whole Grain Council (WGC) has defined whole grain as having “100% of the original kernel, and therefore all the nutrients and vitamins, must be present to qualify as whole grain.” To identify products that contain significant sources of whole grains, look for the WGC stamp printed on the bags, boxes, or containers of those food items that qualify. whole grains Fact sheet what do the doctors say? • Have 3 servings of whole grains per day, or at least 48 grams per day. -
Group Holiday Package (416) 641-7327 Beaumontkitchen.Com
group holiday package (416) 641-7327 beaumontkitchen.com 2 group menus priced per person lunch menu 1 lunch menu 2 MIXED GREENS RED LENTIL SOUP sherry vinaigrette, carrots, bulgur, tomato raw & pickled root vegetables - - MIXED GREENS GREEN GODDESS MAC & CHEESE sherry vinaigrette, cheddar curds, herbs, spinach, broccoli raw & pickled root vegetables - FISH & CHIPS ROASTED BEETS two pieces of cod, tartar sauce, citrus dressing, arugula, goat cheese yukon gold fries, cabbage slaw - - SPINACH & RICOTTA RAVIOLI ORANGE & RICOTTA CAKE roasted mushrooms, caramelized onions, seasonal compote, vanilla crème fraîche wilted escarole 30. SEARED SALMON green lentils, roasted beets, wilted spinach, lemon, butter STEAK & POTATOES flat iron steak, crispy mini yukon gold potatoes, mushrooms, red wine sauce - CHOCOLATE POT DE CRÈME halva, sea buckthorn berries ORANGE & RICOTTA CAKE seasonal compote, vanilla crème fraîche 42. group holiday dining package · prices exclude tax & gratuity 3 dinner menu 1 MIXED GREENS sherry vinaigrette, raw & pickled root vegetables - SEARED SALMON green lentils, roasted beets, wilted spinach, lemon, butter ROAST CHICKEN SUPRÊME wild mushrooms, potato gnocchi, sherry pan sauce - ORANGE & RICOTTA CAKE seasonal compote, vanilla crème fraîche 35. dinner menu 2 RED LENTIL SOUP carrots, bulgur, tomato BABY SPINACH SALAD buttermilk dressing, dried cranberries, toasted almonds, sliced apple - ROAST CHICKEN SUPRÊME wild mushrooms, potato gnocchi, sherry pan sauce STEAK & POTATOES flat iron steak, crispy mini yukon gold potatoes, mushrooms, -
Bulgur Salad
TASTE OF WALDORF ASTORIA CHEF ITZIK BARAK AND CHEF JJ JOHNSON "THE SEVEN SPECIES" 4-6 SERVINGS INGREDIENTS SEA BREAM: TAHINI: 4 fillets sea bream 40 g tahini 2 whole eggplants 1 lemon, juice only 100 g sourdough baguette Pinch of salt for taste 4 thyme leaves Pinch of pepper for taste 1 lemon 1 cup olive oil 10 g of fennel seeds 1 cup ice water Pinch of salt for taste Pinch of pepper for taste 1 cup olive oil GARNISH: 1 radish 1 yellow zucchini BULGUR SALAD: 1 carrot 40 g bulgur wheat 1 cucumber 1 pomegranate 1 fennel 4 dates 1 lemon 40 g pumpkin Drizzle of yuzu 4 pears Pinch of salt for taste One piece of ginger Pinch of pepper for taste 20 g parsley 1 spoon olive oil 20 g mint 1 tsp. yuzu 1 lemon 1 small red chili Pinch of salt for taste Pinch of pepper for taste 1 cup olive oil Water DIRECTIONS Fill mixing bowl with room temperature Add all four pieces to a sauté pan and water and soak bulgur wheat for 30 minutes. cook on medium heat for 2 minutes, bottom side first then flip until top side is golden Grill eggplant on high flame for 5 minutes brown. on each side until soft and charcoaled. Remove both stems. Add tahini, lemon, salt, pepper, olive oil and ice water to a medium-sized mixing Peel one eggplant, leave the other with the bowl and stir until smooth. Soak the charred skin, and cut into cubes. vegetable garnish in lemon, olive oil, yuzu, salt, and pepper. -
A Review on KAMUT Khorasan Wheat
International Journal of Food Sciences and Nutrition ISSN: 0963-7486 (Print) 1465-3478 (Online) Journal homepage: http://www.tandfonline.com/loi/iijf20 Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat Alessandra Bordoni, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari & Veronica Valli To cite this article: Alessandra Bordoni, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari & Veronica Valli (2017) Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat, International Journal of Food Sciences and Nutrition, 68:3, 278-286, DOI: 10.1080/09637486.2016.1247434 To link to this article: https://doi.org/10.1080/09637486.2016.1247434 © 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group Published online: 28 Oct 2016. Submit your article to this journal Article views: 2866 View related articles View Crossmark data Citing articles: 4 View citing articles Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=iijf20 INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2017 VOL. 68, NO. 3, 278–286 http://dx.doi.org/10.1080/09637486.2016.1247434 COMPREHENSIVE REVIEW Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat Alessandra Bordonia,b , Francesca Danesia , Mattia Di Nunziob , Annalisa Taccaria and Veronica Vallia aDepartment of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy; bInterdepartmental Centre of Agri-Food Research, University of Bologna, Cesena, Italy ABSTRACT ARTICLE HISTORY After WWII, the industrialized agriculture selected modern varieties of Triticum turgidum spp. Received 28 July 2016 durum and spp. -
Whole Wheat Pasta Recipe 031211
Recipe: Whole Sonora Wheat Fettuccine or Noodles Note: Whole Ethiopian Blue Tinge wheat can also be made into fettuccine with this recipe Most commercial extruded Italian pasta is made with durum wheat but Italians, like the Chinese, also use common soft wheat for cut pasta and noodles. Sonora wheat is a common soft wheat, with a light golden bran color. Stone ground whole Sonora wheat flour with water, makes up into simple cut-ribbon pasta, or noodles, very well indeed. However, there is an art to making quick cooking, fork-twirling cut ribbons, or fettuccine as the Italians would call them. In developing this method I received good advice and thank my long time friend Sam Huang who works with California wheat daily in the laboratory of the California Wheat Commission. The method below owes much to Sam Huang, especially the need for an exceedingly stiff dough that finally rolls out to be beautifully soft and pliable. Pasta from a softer starting dough is not easily cut and is impossible to hang out to dry, without it stretching and falling from the drying rack. Nor is this a grainy textured whole wheat pasta, because all the flour is added at the beginning and has ample time to become thoroughly hydrated and for the bran to become very soft. The final method, which is my responsibility, includes the use of very warm water. Still I am ready to receive any comments from which to learn; I am as yet quite new to this style of pasta making. For example, when I hang this pasta to dry, it curls somewhat and makes it difficult to store in a package without breaking*. -
Whole Grain Goodness
Nutrition Know-How Child Health Specialty Clinics Whole Grain Goodness What is a whole grain? A whole grain food has all three parts of the grain, and each part has different vitamins and minerals that work together to provide nutrition. Many people only think of wheat and other bread products when they hear the word “grain,” but there are many foods that contain whole grains. Why do whole grains matter? Whole grains are higher in fiber, iron and vitamins than processed grains like white flour. Fiber can help your child pass bowel movements, and iron and vitamins are very important for a child’s growth and development. People who eat more whole grains are less likely to struggle with their weight and other serious health conditions like colon cancer. How much whole grain does my child need? This depends on your child’s age and size. A good guide is to make at least half of your child’s grain servings whole grain. For example, if your child eats 6 servings of grain, at least 3 of those servings should be whole grain. How do I know if a food is whole grain? Look for the words “whole grain” on the package. Foods with at least 51% whole grain will have a special label on them like the one shown at the top of this page. You can also check the ingredients; to be a whole grain product a food should have a whole grain listed as the first ingredient. A whole grain bread will have “whole wheat flour” as the first ingredient. -
Lynn Take out Menu 2 Sided 05-21
Saturdays & Sundays ful (fūl) $8.75 v fava bean cooked overnight with aromatic spiceswith tomato, cucumber, parsley, onion + pickled egg +$1 our menu is inspired by the bold, labne shakshuka * $9.75 v poached eggs with garlicky labne, mint, SWEETS fresh flavors found in the street foods drizzled with spicy olive oil, zouk, armenian labne bar $5.75 of the Eastern Mediterranean salad, black olives, pickled turnip + sujuk (armenian sausage) $1.50 banana + almond v +lamb meatball $3.50 banana, almond, pinenuts, cinnamon, honey shakshuka * $9.75 v crushed fresh tomatoes, onion with our spices, blueberry + power seeds vNGF blueberries, chia, pumpkin, sunflower topped with black olive, cilantro, poached egg seeds, walnuts, grape molasses + sujuk (armenian sausage) $1.50 +lamb meatball $3.50 mango + chocolate v NGF mango, pistachios, chocolate pearls, kenefe $9.75 v NGF fresh mint, honey crushed filo dough with anoush’ella cheese wrapped with fresh fruit granola v NGF m’anoush with sesame seeds, orange blossom syrup seasonal fresh fruit, our granola, grape molasses mezze for two $28 v shakshuka, ful, za’atar manoush, hummus m’anoush $7.50 anous’ella omellete $7.50 gluten-free bread +$2.50 two eggs, anoush’ella cheese, tomatoes, cucumber, mint, black olives, green onion, pickled turnip, za’atar nutella chocolate vNGF strawberry, banana, cinnamon, honey, granola anoush’ella smores v NGF nutella with graham crackers, marshmallows anoush’ella peanut butter 35 West Newton St. 1205 Market Street Time Out Market v vegetarian NGF not gluten-free with seasonal berries South End - Boston Lynnfield MA Fenway , MA • Please note that we are not a gluten or nut free facility.