Starters / Shareable Tinned Seafood
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Desayunos Menú 11 11
B r e a k f a s t Close your eyes and visualize de number 11 The game begins There are no rulers or instructions, no script to follow here, the senses are what matters Bowls Summer Chia 6.9€ Chia seed pudding with a touch of summer and strawberries, blueberries and coconut shaving toppings Frida Pasión 7.5€ Yogurt with a touch of coconut, passion fruit, pomegranate, sarraceno wheat Tel Aviv 9.5€ Refreshing and digestive watermelon bowl Acapulco 9.5€ Turmeric and mango bowl Açaí 9.5€ Açaí Bowl Cairo 9.5€ Melon heart bowl Fruit bowl 6.9€ Tostadas Avocado Toast * extra (fried or poached egg) +1,9€ 5.5€ Oil/Butter Toast 2.5€ Ham/turkey and cheese toast 5.5€ Honey and lemon toast 5.9€ Cream cheese and jam toast 5.9€ Dark and with chocolate cocoa toast 5.9€ let's talk about eggs Bodrum Eggs 12.5€ 2 eggs over a natural yogurt bed, dill and pepper Anytime Eggs 8€ French omelette with zucchini, red chili, parmesan cheese and mint Mexican Benedict Eggs 12.5€ Poached eggs with hollandaise sauce over a bed of pumpkin, avocado and a touch of chorizo Zaatar Eggs 12.5€ Eggs with zaatar over greek yogurt Oxaca Omelette 13€ Enoki and shiitake mushrooms, broccoli and a spicy touch Guadalupe Eggs 9.5€ Our lady of Guadalupe style eggs over 2 corn tortillas Bacon + eggs brioche 6.5€ antojitos Gofre 11:11 12€ French Toast 9.5€ Canton pancakes 10.5€ Apple and spices crumble 8.5€ Protein Balls 3€/ud Croissant 3€ Pain au chocolat 3€ Banoffee Middle East pancakes 6.5€ Banana and caramel pancakes A thousand holes crepes 12€ the magic continues Chilaquiles 12€ Dish -
TASTES from HOME Recipes from the Refugee Community PREFACE
TASTES FROM HOME Recipes from the Refugee Community PREFACE In writing the articles for this cookbook, I had the privilege and pleasure of speaking with refugees from all over the world who now call Canada home. Sometimes we had the good fortune of meeting in person, but because this project originated during the 2020 pandemic, often we spoke over the phone or through a video call, each of us holed up in our homes. They shared their stories, and they shared their recipes. From one foodie to another, the excitement and pride each person felt about their recipes was palpable. For many, the recipes hold a personal connection to a family member or to a memory, and the food is an indisputable connection to their culture. Each person has a unique story, with different outlooks, challenges, and rewards, but I was struck by one thing they all had in common—a desire to give back to Canada. From the Mexican restaurant owner who plans to employ dozens of Canadians, to the Syrian entrepreneur who donated the proceeds from his chocolate factory to Canadians impacted by wildfires, to the former Governor General who became a figurehead for the country, each person expressed profound gratitude and an eagerness to help the country that took them in. We often hear about refugees in abstract faraway terms, through statistics about the number of people fleeing from one country to another, but in speaking with these 14 people those statistics became humanized and the abstract became real experiences. Their stories are captivating, their recipes are mouthwatering, and I hope you enjoy both in the following pages. -
Ramazan Lezzetleri M
Ramazan Lezzetleri M. ÖMÜR AKKOR Evvel zaman içinde... Hilal görünmeden, ramazan başlamazdı. Ramazan Lezzetleri Yazan M. Ömür Akkor Metin Redaksiyon SPU Reklam Ajansı Fotoğraflar Semih Ural Tasarım Haluk Sönmezer Baskı Oluşur Basım Hiz. San. Tic. A.Ş. Yüz Yıl Mahallesi Mas-Sit. Matbaacılar Sitesi 4. Cadde No: 52-53 Bağcılar / İstanbul / Türkiye Görsel ve sözel içeriği, tanıtım amaçlı olmak dışında yayıncı izni olmadan kullanılamaz, çoğaltılamaz, dijital ortamda paylaşılamaz. 2015, İstanbul İÇİNDEKİLER ÖNSÖZ 05 RAMAZAN ESKİ ÂDETLER 06 - 11 RAMAZAN MÂNİLER 12 - 15 RAMAZAN GÜLLAÇ 16 - 23 ADİL USTA’NIN PİDELERİ VE YAĞLI ÇÖREĞİ 24 - 37 RAMAZANDA ANADOLU 38 - 53 RAMAZAN ÇORBALARI 54 - 67 SICAK RAMAZAN SERİN SAHUR 68 - 85 ZENNUP HANIM’IN RAMAZAN YEMEKLERİ 86 - 105 RAMAZAN ZİYAFET YEMEKLERİ 106 - 129 SICAK RAMAZAN İÇİN SOĞUK ŞERBETLER 130 - 137 RAMAZAN HELVALARI 138 - 145 BAYRAM TATLILARI 146 - 155 KAYNAKÇA 156 - 157 ÖLÇÜ CETVELİ 158 - 159 Ramazan Lezzetleri 02 | 03 M. ÖMÜR AKKOR Uludağ Üniversitesi İktisat Bölümü mezunudur. Halen ikin- ci üniversite olarak Anadolu Üniversitesi Kültürel Miras ve Turizm bölümüne devam etmektedir. Doğu Akdeniz Üniversitesi Gastronomi Bölümü’nde Anadolu Mutfak Ta- rihi, Osmanlı Mutfağı ve Türk Mutfak Tarihi dersleri ver- mektedir. Türk mutfağı üzerine seyahatler yapan Akkor, "Türk mut- fağı için 250.000 km” projesi ile 77 ile ait yemek kayıtla- rını "M. Ömür Akkor Yemek Seyahatnamesi” ile arşivle- mektedir. Ulusal ve uluslararası dergilerde yayımlanmış 250’ye yakın makalesi olan Akkor yine ulusal ve ulus- lararası -
HOT TAKEOUT MENU YOUR HICKORY’S to GO!
HOT TAKEOUT MENU YOUR HICKORY’s TO GO! ALL OF OUR FOOD IS COOKED TO EAT STRAIGHT AWAY. SO, NO LONG ROAD TRIPS BEFORE YOU EAT FOLKS - NO-ONE WANTS SOGGY FRIES! APPETISERS Southern Fried Chicken ‘In A Box’ £6.75 Slow Smoked Chicken Wings £7.99 With your choice of sauce... Classic Corn Dogs £6.99 • Homemade BBQ • Sticky Tennessee Bourbon Glaze Maple Glazed Ribs £7.25 • Louisiana Hot THE SMOKEHOUSE MAINS Memphis Style Baby Back Ribs Southern Fried Chicken ‘in a Box’ £13.50 Have them your way…Dry rubbed or BBQ sauce glazed with skin-on fries & slaw. with skin-on fries & house slaw. Half Rack: £13.50 Full Rack: £19.99 Hickory’s Caesar Salad £7.99 Chargrilled Chicken & Bacon Salad £12.50 Eight-Hour Smoked Beef Rib £16.99 with skin-on fries, pickles, onions & a pot of gravy. Barbecue Hand-Pulled Pork £14.50 with barbecue beans, skin-on fries & house slaw. SIDES Skin-On Fries £3.50 Half a Smoked Hickory Chicken £13.50 Secret Recipe Magic-Dusted Fries £3.75 with skin-on fries & house slaw. Mixed Side Salad £3.75 with South Carolina dressing BURGERS & SANDWICHES House Slaw £1.50 All served with skin-on fries & house slaw. Corn On The Cob £3.50 Mac ‘n’ Cheese £3.75 Southern Fried Chicken Burger £13.99 Our Famous Hickory’s Burger £13.99 DESSERTS The Bird & Beast Burger £14.25 Cinnamon Sugar-Coated Churros £6.50 Why choose between beef & chicken Churros are a type of doughnut, a favourite along the when you can have both? Mexican border, served with a silky chocolate dip. -
Muhammara (Roasted Red Pepper and Walnut Spread)
Muhammara (Roasted Red Pepper and Walnut Spread) Thanks to my friend Laurie Judd who first gave me this recipe many years ago, I’ve been impressing people with it ever since. Ingredients 2 to 3 whole roasted red bell peppers (fresh or from a jar) 2/3 cup bread crumbs (see below to make your own) 1 cup walnuts, raw or toasted 4 large whole garlic cloves, peeled 1/2 teaspoon salt 1 tablespoon fresh lemon juice 2 teaspoons agave nectar 1 teaspoon ground cumin 1/4 teaspoon red pepper flakes (or more for added spice) In a blender or food processor, combine the peppers, bread crumbs, walnuts, garlic cloves, salt, lemon juice, agave nectar, cumin, and red pepper flakes. Puree to a smooth consistency. Scrape down the sides of your blender/food processor, and make sure all of the ingredients are thoroughly combined. Season to taste. Yield: 1 cup Serving Suggestions and Variations *Most recipes for Muhammara call for olive oil; I don’t think it’s necessary, but feel free to drizzle some in while you’re pureeing the rest of the ingredients. *Serve with pita triangles, fresh bread, crackers, chips, carrots, mushrooms, cucumber, or other raw veggies. *Make it the day before serving to allow the flavors to mingle. Compassionate Cooks Tip To make your own bread crumbs: Place some bread (stale bread works great) in the oven until it’s crispy but not really browned – at 300 degrees). Let it cool, then add it to your food processor until it is reduced to crumbs. Add Italian herbs such as dried oregano, thyme, basil, marjoram, rosemary, black pepper, etc. -
Studies in Honour of Éva Kincses-Nagy
ALTAIC AND CHAGATAY LECTURES Studies in Honour of Éva Kincses-Nagy Altaic and Chagatay Lectures Studies in Honour of Éva Kincses-Nagy Edited by István Zimonyi Szeged – 2021 This publication was supported by the ELTE-SZTE Silk Road Research Group, ELKH Cover illustration: Everyone acts according to his own disposition (Q 17,84, written in nasta’liq) Calligraphy of Mustafa Khudair Letters and Words. Exhibtion of Arabic Calligraphy. Cairo 2011, 35. © University of Szeged, Department of Altaic Studies, Printed in 2021 All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by other means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the author or the publisher. Printed by: Innovariant Ltd., H-6750 Algyő, Ipartelep 4. ISBN: 978 963 306 793 2 (printed) ISBN: 978 963 306 794 9 (pdf) Contents Preface ................................................................................................................. 11 ŞÜKRÜ HALÛK AKALIN On the Etymology and Word Formation of Arıbeyi ‘Queen Bee’: How did the Female Bee Become Bey ‘Male Ruler’ in Turkish? ....................... 15 KUTSE ALTIN The Reconstruction of the Motives and Activities of the Last Campaign of Kanuni Sultan Süleyman ........................................................ 21 TATIANA A. ANIKEEVA The Tale of the Epic Cycle of “Kitab-i Dedem Korkut” in Turkish Folklore of the 20th Century ................................................................... 43 İBRAHIM AHMET AYDEMIR Zur Typologie von „Small Clauses” in modernen Türksprachen ........................ 51 LÁSZLÓ BALOGH Notes on the Ethnic and Political Conditions of the Carpathian Basin in the Early 9th Century ........................................................... 61 JÚLIA BARTHA Turkish Heritage of Hungarian Dietary Culture .................................................. 71 BÜLENT BAYRAM An Epic about Attila in Chuvash Literature: Attilpa Krimkilte ......................... -
Trade Marks Inter Partes Decision O/215/20
O/215/20 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. UK00003370381 BY SILVINA’S NATURE LIMITED TO REGISTER: Mimbles AS A TRADE MARK IN CLASS 30 AND IN THE MATTER OF OPPOSITION THERETO UNDER NO. 416580 BY KALLO FOODS LIMITED BACKGROUND AND PLEADINGS 1. On 27 January 2019, Silvina’s Nature Limited (‘the applicant’) applied to register the trade mark shown on the cover page of this decision in the UK. The application was published for opposition purposes on 8 February 2019 and registration is sought for the goods shown in the Annex to this decision. 2. On 8 May 2019, the application was opposed by Kallo Foods Limited (‘the opponent’). The opposition was initially based on section 5(2)(b) and section 5(3) of the Trade Marks Act 1994 (‘the Act’). The opposition under section 5(3) of the Act was withdrawn by the opponent via written correspondence on 14 October 2019. The opponent relies on the following trade marks: MRS. CRIMBLE’S UK registration no. 3243585 Filing date 13 July 2017; registration date 24 November 2017 Relying on all goods and services namely: Class 29 Dried and cooked fruits, jams, fruit sauces, jellies; prepared meals and snacks; meat, fish, poultry and game; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. Class 30 Flour and preparations made from cereals; bread, pastry and confectionery; cocoa, chocolate; prepared meals and snacks consisting primarily of grains and cereals; cereal bars; food flavourings; bakery products; dough, pastry, dough products, pastry products; pastries; cakes, doughnuts, biscuits, cookies; dough mixes, cake mixes, doughnut mixes, biscuit mixes; cereal and oat based products namely health bars; desserts and dessert mixes; rice cakes, corn cakes; crackers; macaroni, noodles, pasta, tomato sauce, sauces, seasonings; coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; ices; sugar, honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces (condiments); spices; ice. -
Muhammara (Roasted Red Pepper and Walnut Dip) Makes About 2 Cups
PITTSBURGH’S HOME FOR KITCHENWARES 412.261.5513 | 1725 Penn Avenue | Pittsburgh, PA 15222 Muhammara (Roasted Red Pepper and Walnut Dip) Makes about 2 cups This muhammara dip is made of roasted red peppers, earthy toasted walnuts, and freshly toasted bread- crumbs. All of these savory items are blended together with a few additional ingredients and one specialty item -- pomegranate molasses. The pomegranate molasses gives a special sweet and tangy depth to the dip -- so delicious! Ingredients: 1 tablespoon lemon juice 3 red peppers, halved and roasted 5 tablespoons olive oil 1 tablespoon olive oil for roasting peppers. 2 tablespoons pomegranate molasses* 1/2 cup walnuts, lightly toasted 1 teaspoon Kosher salt 1/2 cup fine, freshly grated bread crumbs 1/4 teaspoon cayenne pepper (use dry bread, pulse in food processor to create a fine crumb, toast in pan with one tablespoon Optional Garnishes: olive oil until just crispy) 10 walnut halves 2 tablespoons tomato paste Fresh parsley 1 clove garlic, minced Directions: 1. Preheat the oven to 450 degrees F. 2. Halve the peppers, de-seed, brush with olive oil, and place cut side down on a baking sheet. Roast the peppers until softened. Achieve some char on the peppers by broiling for a few minutes. 3. Place the roasted red peppers in a bowl, and cover for 10 minutes. After the peppers have cooled, carefully peel the skins o. 4. While the peppers are roasting, toast the walnuts. In a small dry skillet, toast the walnuts until just fragrant. Set the walnuts aside. 5. In the same skillet, toss the bread crumbs with one tablespoon of olive oil. -
Quiz: How Well Do You Know Mediterranean Foods?
MAY is INTERNATIONAL MEDITERRANEAN DIET MONTH MAKE EACH DAY MEDITERANEAN How Well Do You Know Mediterranean Foods? Match each Mediterranean food to its country or region of origin. Good luck! 1. Dukkah Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazel- nuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word “to pound.” ● Lebanon ● Croatia ● Israel ● Egypt 2. Pesto Pesto is a sauce traditionally made by crushing together garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil in a marble mortar with a wooden pestle. It’s usually used as a sauce for pasta. ● Crete, Greece ● Liguria, Italy ● Sicily, Italy ● Provence, France 3. Kalamata Olives Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads. ● Tunisia ● Greece ● Italy ● Cyprus 4. Paella Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood. ● Valencia, Spain ● Sicily, Italy ● Provence, France ● Barcelona, Spain 5. Burrata Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside. ● Crete, Greece ● Puglia, Italy ● Umbria, Italy ● Andalusia, Spain © 2017Oldways Preservation Trust www.oldwayspt.org ˆ 6. Halloumi Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It’s similar to mozzarella, only it holds up on the grill. ● Portugal ● Cyprus ● Greece ● Syria 7. -
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. -
Sole a La Walewska in Spring a New Take on an Escoffier Classic
SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska. -
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,