Ted Kdz Ereğli Koleji Vakfi Lise Kahvalti Ve Yemek Menüsü

Total Page：16

File Type：pdf, Size：1020Kb

Ted Kdz Ereğli Koleji Vakfi Lise Kahvalti Ve Yemek Menüsü

TED KDZ EREĞLİ KOLEJİ VAKFI LİSE KAHVALTI VE YEMEK MENÜSÜ 1 Ekim 2018 Pazartesi 2 Ekim 2018 Salı 3 Ekim 2018 Çarşamba 4 Ekim 2018 Perşembe 5 Ekim 2018 Cuma SABAH KAHVALTI SİMİT-KREM PEYNİR SADE AÇMA PATATESLİ POĞAÇA SU BÖREĞİ KARIŞIK SANDWICH SÜT-ÇAY MEYVE SUYU SÜT-ÇAY SÜT-ÇAY MEYVE SUYU MERCİMEK ÇORBA ETLİ NOHUT FIRIN BAGET KARIŞIK KIZARTMA İZMİR KÖFTE ÖĞLE YEMEĞİ KAYSERİ MANTI PİRİNÇ PİLAVI BULGUR PİLAVI SPAGETTİ BOLONEZ PİRİNÇ PİLAVI MEYVE CHEESE CAKE AYRAN SUPANGLE AYRAN ÇİĞ KÖFTE CACIK HAYDARİ PENDİK PİLAKİ FASULYE PİYAZ SALADBAR ŞAKŞUKA Z.Y ENGİNAR MÜCVER GAVURDAĞI SALATA RUS SALATASI MEVSİM SALATA TON BALIKLI MARUL SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA ARA ÖĞÜN ELMALI KURABİYE MEYVE SİMİT-KREM PEYNİR KIBRIS POĞAÇA MEYVE SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY 8 Ekim 2018 Pazartesi 9 Ekim 2018 Salı 10 Ekim 2018 Çarşamba 11 Ekim 2018 Perşembe 12 Ekim 2018 Cuma SABAH KAHVALTI SİMİT-KREM PEYNİR BEYAZ PEYNİRLİ SANDWICH SADE POĞAÇA SU BÖREĞİ KARIŞIK SANDWICH SÜT-ÇAY MEYVE SUYU SÜT-ÇAY SÜT-ÇAY MEYVE SUYU ET DÖNER BİBER DOLMA-YOĞURTLU PİDELİ KÖFTE GEMİCİ KURU FASULYE EZOGELİN ÇORBA ÖĞLE YEMEĞİ PİRİNÇ PİLAVI SPAGETTİ NAPOLİTEN BULGUR PİLAVI PİRİNÇ PİLAVI PİLİÇ IZGARA AYRAN KEŞKÜL AYRAN MOZAİK PASTA AYRAN Z.Y BARBUNYA PATATES SALATA Z.Y BROKOLİ YOĞURT MAKARNA SALATA SALADBAR KISIR TON BALIKLI MARUL SALATA FASULYE PİYAZ Z.Y BOSTANA MÜCVER MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA ARA ÖĞÜN BROWNİ MEYVE SİMİT-KREM PEYNİR PİZZA TOST MEYVE SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY 15 Ekim 2018 Pazartesi 16 Ekim 2018 Salı 17 Ekim 2018 Çarşamba 18 Ekim 2018 Perşembe 19 Ekim 2018 Cuma SABAH KAHVALTI SİMİT-KREM PEYNİR ZEYTİNLİ AÇMA BEYAZ PEYNİRLİ POĞAÇA SU BÖREĞİ KARIŞIK SANDWICH SÜT-ÇAY MEYVE SUYU SÜT-ÇAY SÜT-ÇAY MEYVE SUYU TAS KEBAP ETLİ NOHUT SEBZELİ PİLİÇ YAHNİ ISPANAK-YOĞURTLU BULGUR ÇORBA ÖĞLE YEMEĞİ NOHUTLU BULGUR PİLAVI PİRİNÇ PİLAVI PİRİNÇ PİLAVI KUSKUS MAKARNA KÖFTE TABAĞI AYRAN MOZAİK PASTA AYRAN FIRIN SÜTLAÇ AYRAN Z.Y ENGİNAR YOĞURT RUS SALATA ÇİN SALATASI Z.Y BROKOLİ SALADBAR ACILI EZME ŞAKŞUKA KISIR MERCİMEK KÖFTE FASULYE PİYAZ MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA ÜZÜMLÜ KEK MEYVE SİMİT-KREM PEYNİR SADE AÇMA MEYVE ARA ÖĞÜN SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY 22 Ekim 2018 Pazartesi 23 Ekim 2018 Salı 24 Ekim 2018 Çarşamba 25 Ekim 2018 Perşembe 26 Ekim 2018 Cuma SABAH KAHVALTI SİMİT-KREM PEYNİR BEYAZ PEYNİRLİ SANDWICH KIBRIS POĞAÇA SU BÖREĞİ KARIŞIK SANDWICH SÜT-ÇAY MEYVE SUYU SÜT-ÇAY SÜT-ÇAY MEYVE SUYU PİLİÇ DÖNER ETLİ TAZE FASULYE SEBZELİ KÖFTE KIYMALI YEŞİL MERCİMEK BAHÇIVAN KEBAP ÖĞLE YEMEĞİ PİRİNÇ PİLAVI PİRİNÇ PİLAVI PEYNİRLİ SPAGETTİ PİRİNÇ PİLAVI BULGUR PİLAVI AYRAN TRALİÇE AYRAN SUPANGLE AYRAN SEBZE BUKETİ TON BALIKLI MARUL SALATA Z.Y PENDİK PİLAKİ RUS SALATA MERCİMEK KÖFTE SALADBAR GAVURDAĞI SALATA İTALYAN SALATA FASULYE PİYAZ KISIR ISPANAK BORANİ MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA ÇİKOLATALI KURABİYE MEYVE SİMİT-KREM PEYNİR PİZZA TOST MEYVE ARA ÖĞÜN SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY 29 Ekim 2018 Pazartesi 30 Ekim 2018 Salı 31 Ekim 2018 Çarşamba SABAH KAHVALTI KAŞARLI SANDWICH KIYMALI POĞAÇA MEYVE SUYU SÜT-ÇAY ETLİ NOHUT EZOGELİN ÇORBA ÖĞLE YEMEĞİ CUMHURİYET BAYRAMI PİRİNÇ PİLAVI PİLİÇ ŞİŞ SUPANGLE AYRAN CACIK BİBER BORANİ SALADBAR Z.Y KIZARTMA MISIR SALATA MEVSİM SALATA MEVSİM SALATA MEYVE SİMİT-KREM PEYNİR ARA ÖĞÜN SÜT-ÇAY Afiyet Olsun….

Copy Link

Recommended publications

INTRODUCTION Culture Is the Whole of the Material and Spiritual Features
INTRODUCTION culture is the whole of the material and spiritual features that produced and transferred from generation to generation within a historical process of society. Culture creates the identity of society and makes difference than the other societies. Culture is the way of living and thinking for the society.Every culture is shaped depends on the geography of society.Culture is source of wealth for society. In this project,me and my friend Yunus Emre Şekerci compare differences and similarities that foods, handicrafts, folk dances and weddings among our cultures. Gaziantep¶s Culture During the period of Caliph Omar bin Hattab, Gaziantep was conquered by Islamic Armies at seventh century. Until the conquest Gaziantep was belong to Byzantium. Gaziantep changed hands among Muslims and Byzantines until the end of eleventh century,until the med-century of 12th century Gaziantep was the scene of battles between Selçuklular and Byzantines and Crusaders. From med-century of 12th to 1516 Turks and Arabs controlled Gaziantep.Yavuz Sultan Selim conquere Gaziantep in the name of Ottoman.The area of Gaziantep was blended Turk-Islamic synthesis.Effect of the other cultures disappeared at seventh century. efforts to revive the Byzantine culture that made by American College of missionariest dried without sprout. Turk-Islamic synthesis is observed in the every area of social life at Gaziantep.Gaziantep has a very rich culture like rich types of food, crafts, folk dances and wedding customs. That¶s why Gaziantep became the cultural attractions center. 1)Gaziantep Food Culture Gaziantep foods has a priviledge place in the Turks and international cuisine.
[Show full text]
Delivery Menu
٨ ﻃﻤﺎﻃﻢ ﻣﺠﻔﻔﺔ Cevizli Domates Kurusu 1.900 KD 8 ﻃﻤﺎﻃﻢ ﻣﺠﻔﻔﺔ ﺗﻘﺪم ﻣﻊ اﻟﺠﻮز COLD APPETIZERS Sun-dried tomatoes served with وزﻳﺖ اﻟﺰﻳﺘﻮن ودﺑﺲ اﻟﺮﻣﺎن olive oil, walnuts and Soğuk Mezeler pomegranate sauce 9 Abagannuş 1.600 KD ٩ اﺑﺎ ﻏﺎﻧﻮس Cacik �1.400 KD SALADS ﺑﺎذﻧﺠﺎن ﻣﺸﻮي وﻣﺘﺒﻞ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن Grilled eggplant mixed with virgin olive ١ ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ 1 واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ واﻟﺜﻮم اﻟﻄﺎزج oil, homemade yoghurt and fresh garlic ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع Diced cucumber, crushed garlic Salatalar ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ اﻟﻄﺎزج and mint in fresh yoghurt ١ ﺳﻠﻄﺔ اﻟﻐﺎﻓﻮردا Gavurdağı Salata� 2.000 KD 1 ﻣﻜﻌﺒﺎت ﻣﻦ اﻟﻄﻤﺎﻃﻢ وﻗﻄﻊ Cubed tomatoes with finely ١٠ ﻣﺘﺒﻞ اﻟﺒﺎذﻧﺠﺎن Patlıcan Salatası 1.400 KD 10 ٢ ﺣﻤﺺ Hummus� 1.600 KD 2 اﻟﺒﺼﻞ chopped onions and Turkish ﺑﺎذﻧﺠﺎن ﻣﻬﺮوس وﻣﺘﺒﻞ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن Barbecued eggplant, puréed and ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade hummus drizzled with اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ ﺗﻘﺪم ﻣﻊ herbs, served with walnuts and اﻟﺒﻜﺮ lightly mixed with virgin olive oil ﻣﻀﺎف إﻟﻴﻪ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر chilli oil FROM THE WOOD OVEN دﺑﺲ اﻟﺮﻣﺎن واﻟﺠﻮز pomegranate sauce 11 Taş Fırından ١١ ورق ﻋﻨﺐ Dolma 1.900 KD ٣ أرﺿﻲ ﺷﻮﻛﻲ Enginar �1.600 KD 3 ٢ ﺳﻠﻄﺔ اﻟﺘﻮروس Toros Salata �1.900 KD 2 ورق ﻋﻨﺐ ﺑﺎﻟﺰﻳﺖ ﻣﻊ اﻟﺨﻀﺮاوات وا رز Vine leaves stuffed with rice and ﻗﻄﻊ ﻣﺨﺘﺎرة ﻣﻦ ﻗﻠﺐ اﻟﺨﺮﺷﻮف Heart of artichokes served with ١ ﻓﻄﻴﺮة اﻟﻠﺤﻢ vegetables Signature salad with finely chopped Lahmacun� 2.000 KD 1 ﺳﻠﻄﺔ اﻟﺠﺮﺟﻴﺮ واﻟﻨﻌﻨﺎع واﻟﺒﺼﻞ ﺗﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت carrots, potato and peas ﻓﻄﻴﺮة ﻣﺤﻤﺼﺔ ﺑﺎﻟﻠﺤﻢ اﻟﻤﻔﺮوم Thin Turkish pizza with seasoned ا ﺧﻀﺮ واﻟﻄﻤﺎﻃﻢ واﻟﺒﻘﺪوﻧﺲ tomatoes, rocket,
[Show full text]
KOSEBASI KUWAIT Mainmenu.Pdf
ﻃﺒﻖ اﻟﻔﺎﺻﻮﻟﻴﺎء اﻟﺒﻴﻀﺎء Pilaki ارﺿﻲ ﺷﻮﻛﻲ Enginar 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 ٩ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 9 am to 12 noon ﺣﻤﺺ Humus 1.600 KD ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 1.400 KD ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 1.600 KD ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Artichoke hearts served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 1.600 KD أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade labneh, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 1.400 KD زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade labneh ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 1.600 KD ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد واﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and fresh mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 1.600 KD ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ ,Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ green onion and Turkish spices, served with pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 1.500 KD ﻛﻮﺳﺔ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade labneh, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye 1.500 KD
[Show full text]
Order by Phone Or Deliveroo
Brunch 8am-12pm sat-sun 8am-3pm Mains 12-9 pm Sides & Salads Challah toast – 10,5 Cauliflower – 9 Amber hummus salsa – 6 Whipped mascarpone yogurt, seasonal fruit, honey, Fried cauliflower, crispy shallots, green tahini, Served with grilled pita thyme, dukkah, pistachios pomegranate, dukkah House fried potato – 4,5 Acai bowl – 7 Grilled Chicken Chop – 9 Chives, harissa mayo, truffle oil Homemade granola, Greek yogurt, seasonal fruits, Spiced marinated chicken thighs, flat bread, organic Acai powder, honey, blueberry reduction tangy salsa Marinated olives – 3,5 Kalamata & green Chalkidiki Avocado – 9 Add -3 Chorizo / Mushroom/ Streaky bacon Meatballs – 10 Crushed avocado on sourdough toast, chilli, two Lamb meatballs, tomato sauce, sumac onions Squid – 8 poached eggs and pickled pepper, sourdough toast Deep fried squid with harissa mayo Shakshuka – 10,5 Glazed lamb shoulder – 14 Miso aubergine – 4,5 Eggs poached in tomato, onion, pepper ragout, tahini, Burnt aubergine, yogurt, chilli butter, pita Date yogurt, pomegranates, parsley mint drizzle, dukkah, with sourdough or Simit croutons toasted almonds, crispy shallots add house Pastirma – 3 Pork belly – 11 Tabouleh – 4,5 Fried polenta, house kimchi, parmesan Parsley, cauliflower rice, tomatoes, pomegranate, Burnt aubergine – 10,5 spring onions Poached eggs, toasted zaatar pita, sumac yogurt, Crispy chicken Pitta– 9 chilli butter House kimchi, harissa mayo, gem lettuce Carrots & Parsnips– 4,5 Green tahini, dukkah, coriander Amber fry up – 11,5 Torched Seabass – 12 Kofte – 7,5 Streaky bacon,
[Show full text]
Foodculture:Spainpage 42
NEW JERSEY BERGEN/HUDSON Winter 2018 the great restaurants of bergen/hudson FoodCulture:SpainPAGE 42 SAYOLA, TENAFLY YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE Elevate your next event at Biagio’s and The Terrace 16 :: Light up at these lush cigar lounges 24 :: Get in the spirit at these festive restaurants 36 :: D.I.Y. cooking tips and recipes from the area’s finest 50 $4.95 PUBLISHER’Snote the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER WRITERS Paul Turpanjian Lianna Albrizio [email protected] Jessica D’Amico Nicole Israel BUSINESS DEVELOPMENT/ Melissa Sorge EVENT COORDINATOR Taylor Kelly Anchal Jain Conner Turpanjian [email protected] Arielle Witter ADVERTISING SALES EXECUTIVES CONTRIBUTING PHOTOGRAPHERS Lauren Carroll Lianna Albrizio [email protected] John Gonzalez, Paul Turpanjian, Greyly Boscan Mary Anne Meily and Lazaro Negrin; La Taberna Seth Litroff [email protected] Christine Nuzzo ADMINISTRATIVE COORDINATOR Jennifer Sutton Photography Jessica Hirsch Welcome to our winter issue! It may be chilly outside, but our dining scene knows Joanne Gianatiempo [email protected] Sebastian Heck how to keep it hot. Bundle up and get to exploring this season! Paul Turpanjian PRODUCTION COORDINATOR Arielle Witter Raymond Chabot © NYC & Company/Will Steacy Continuing our ongoing “Food Culture” series, this issue we ventured to Europe © NYC & Company/Joe Buglewicz LEAD MARKET EDITOR © NYC & Company/Julienne Schaer to discover the vibrant culinary scene of Spain. Although New Jersey may be an Lianna Albrizio ocean away, we have our own taste of Spain right here with a variety of Spanish [email protected] ON THE COVER Sayola, Tenafly restaurants all across Bergen and Hudson counties (page 42).
[Show full text]
Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant,
[Show full text]
İlkokul-Ortaokul Ocak 2020 Menü
2019-2020 EĞİTİM/ÖĞRETİM YILI HİSAR OKULLARI İLKOKUL-ORTAOKUL OCAK AYI YEMEK MENÜSÜ 1 Ocak 2020 2 Ocak 2020 3 Ocak 2020 ÇARŞAMBA PERŞEMBE CUMA SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 KAŞAR PEYNİRLİ/ FINDIK EZMELİ SANDVİÇ 300 PATATESLİ RULO BÖREK 240 ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ KAMELYA ÇORBA 125 EZOGELİN ÇORBA 130 ÇÖKERTME KEBABI 400 BOLONEZ SOSLU SPAGETTİ 360 BULGUR PİLAVI 200 PAZI YEMEĞİ 120 DONDURMA 86 MEVSİM MEYVESİ 75 RESMİ TATİL YEŞİL SALATA 15 YEŞİL SALATA 15 RENDE HAVUÇ 25 RENDE HAVUÇ 25 MEYVE SALATASI 75 KIRMIZI LAHANA 25 Z.YAĞLI BROKOLİ 100 KURU BÖRÜLCE SALATA 100 KARIŞIK TURŞU 15 Z.YAĞLI YER ELMASI 100 YOĞURT 125 YOĞURT 125 İKİNDİ BESLENMESİ CAL İKİNDİ BESLENMESİ İKİNDİ BESLENMESİ ISPANAKLI BÖREK 240 SELANİK GEVREĞİ 150 AYRAN 70 KURU ÜZÜM, GÜN KURUSU KAYISI,CEVİZ 125 6 Ocak 2020 7 Ocak 2020 8 Ocak 2020 9 Ocak 2020 10 Ocak 2020 PAZARTESİ SALI ÇARŞAMBA PERŞEMBE CUMA SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 PANCAKE / BAL 300 BEYAZ PEYNİRLİ SİMİT 240 ZEYTİN EZMELİ BATON EKMEK 240 KAŞAR PEYNİRLİ/ÇİLEK REÇELLİ SANDVİÇ 300 PEKMEZLİ KEK 200 ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ SÜZME MERCİMEK ÇORBA 130 DÜĞÜN ÇORBA 140 SEBZE ÇORBA 125 KOROTONLU DOMATES ÇORBA 160 DANA ETLİ NOHUT YEMEĞİ 280 ÇITIR BALIK/SEBZE GARNİ 300 DANA ETLİ MEVSİM TÜRLÜ 180 ROSTO KÖFTE/PÜRE 350 LAVAŞTA ET DÖNER/ELMA DİLİM PATATES 450 PİRİNÇ PİLAVI
[Show full text]
Brasserie One Restaurant
SHERATON Ankara Hotel & Convention Center Brasserie One Restaurant Sheraton Ankara Hotel & Convention Center Noktalı Sokak, Kavaklıdere, 06700 Ankara Tel: +90 312 457 60 00 [D] Süt Ürünleri İçerir | Cont ains Dairy Products - [S] Baharatlı | Spicy [V] Vejetaryen | Vegetarian - [N] Kuruyemiş İçerir | Contains Nuts ÇORBALAR SOUPS Günün Çorbası 22.00 TL Soup of the day Gulaş Çorbası [D] [L] [S] [G] [W] 24.00 TL Macaristan’ın geleneksel etli çorbası Goulash Soup [D] [L] [S] [G] [W] Traditional Hungarian soup with meat BAŞLANGIÇLAR STARTERS Somon Füme [G] [F] [W] [E] [Y] 69.00 TL Roka yapraklarına sarılı somon füme, kızarmış ekmek, yaban turbu sosu Smoked Salmon [G] [F] [W] [E] [Y] Smoked salmon wrapped with arugula leaves, toasted bread, horseradish sauce Dana Etli Quesadilla [D] [L] [S] [W] [G] [Y] 56.00 TL Guacamole sos, ekşi krema, salsa sos, ‘‘Jalapeño’’ biberi Veal Quesadilla [D] [L] [S] [W] [G] [Y] Guacamole sauce, sour cream, salsa sauce, ‘‘Jalapeño’’ pepper Biftekli Sandviç [S] [G] [Y] [W] 52.00 TL Dana bonfile, kıvırcık, guacamole sos, domates Steak Sandwich [S] [G] [Y] [W] Veal steak fillet, lettuce, guacamole sauce, tomato Klasik Sheraton Burger [D] [L] [E] [W] [G] [Y] 52.00 TL Sotelenmiş biber ve mantar, karamelize soğan, yeşillikler, patates kızartması (Seçiminize göre peynir veya sahanda yumurta eşliğinde hazırlanabilir) Classic Sheraton Burger [D] [L] [E] [W] [G] [Y] Sautéed red bell peppers and mushrooms, caramelized onion, mixed greens, French fries (As per your choice, served with cheese or fried egg) Tavuklu Quesadilla
[Show full text]
Istanbul JAZZ FESTIVALS JAZZ COR I M N Uch Uch FİLMEKİMİ G Y G M EN Or E OUR + T T E E ®
OCTOBER 2014 THE coMPLete GUIDE to GO® istanbul ® ISSN: 1309-3851 ISSN: MEaSURInG YOUR PErSONALITY: COREnTTE JAZZ FESTIVALS FİLMEKİMİ FINE-DINING RESTAURANTS ... and Much MorE+ Your traveling companion since 1936® ® WELCOME Editor's Letter wheremagazine WHERE MAGAZINE İSTANBUL EDITORIAL Falling for İstanbul EDITOR Dilek Koç MANAGING DIRECTOR Gürkan Kınacı The autumn season is off to a brisk start, and with its new venues, music festivals, CONTRIBUTING editor Emma Levine biennales and concerts, İstanbul is back to its usual lively pace. October is one of ENGLISH edıtorıal dırector Bob Beer the finest months to take in the city’s bohemian atmosphere with its beckoning DESIGNER Tijen Tezel contrıbutors Ardan Zentürk, Özden Akbal streets and historical venues. Take a tour of the Fener and Balat neighbourhoods, DEPUTY edıtor Özlem Aykın Kınacı travel back in time as you marvel at the magnificent Dolmabahçe Palace, and of oaykin@ whereistanbul.com.tr Photo edıtor Sami Atalan course, visit the mosques and museums on the Historical Peninsula. consultant Aynur Koç October welcomes a wonderful array of events including the 24th Akbank Jazz RESPONSIBLE edıtor Aslı Koç Festival (p. 27) presenting concerts by top names in jazz; the 13th Filmekimi (p. 4) ADVERTISING & BUSINESS DEVELOPMENT SALES DIRECTORS film festival; top Cuban musicians the Orquesta Buena Vista Social Club at Black Zeynep Sezer Box İstanbul (p. 27); and the award-winning Broadway musical Beauty And The [email protected] Selen Uzeroğlu Kaya Beast at Zorlu Center PSM (p. 26). [email protected] busıness develoPment & marKetıng İstanbul’s many art galleries launch the new season of impressive exhibitions.
[Show full text]
Catering Menu Package
Catering Menu Package 247 E. ONTARIO STREET, 2ND FLOOR CHICAGO IL 60611 PH: 312-280-4910 FAX: 312-280-4934 [email protected] w w w. i n d i a n g a r d e n c h i c a g o . c o m Catering Menu Package APPETIZERS VEGETARIAN Medhu Vada, Paneer Pakora, Cashewnut Rolls, Aloo Tikka, Paneer Tikka Samosa, Vegetable Cutlets, Aloo Boonda, Spring Rolls, Kachori Dal Aloo Tikki, Paneer Pakora with Chutney Veg Soya Kebab, Baingan Pakora, Gobhi Pakora Mix Pakora, Chilli Paneer, Chilli Potatoes Pakora Manchurian Bhel Poori Papri Chat, Aloo Chat Pav Bhaji, Onion Bhaji, Dahi Bhalla NON VEGETARIAN Chicken Tikka, Seekh Kebab Chicken Samosa, Lamb Samosa, Shami Kebab, Chicken Shami Kebab Chicken Til Tilka, Shrimp Til Tilka, Chicken 65, Chilli Chicken Tandoori Chicken, Achari Chicken Tikka, Reshmi Kebab Chicken Pakora Chilli Shrimp, Hariyali Chicken Kebab CONTINENTAL SALAD STATION Papaya Salad, Bean Sprout Salad Bombay Salad, Curry Cole Slaw Fusion Salad, Organic Green Salad, Shrimp and Mango Salad Paneer Salad Tandoori Chicken and Pomegranate Salad VEG ENTREE’ Matar Paneer, Paneer Bhurji,paneer Makhni Sag Paneer, Kadhai Paneer, Punjabi Chilli Paneer Paneer Khurchan, Dhania Paneer, Shahi Paneer, Methi Aloo Jaipuri Aloo, Jeera Aloo, Aloo Piyaz, Aloo Gobhi Sag Aloo, Kashmiri Aloo Chana Aloo, Aloo Matar, Baingan Aloo Dilkhush Kofta, Dal Makhani, Dal Pachranga, Dal Banjara VEG ENTREE’ Tadka Dal, Rajama Dal, Chana Masala Pindi Chana, Punjabi Kadhi Malai Kofta, Dislkush Kofta, Sag Kofta Bhindi Masala, Baingan Bharta, Bharta Matar Handi Vegetables, Veg Jalfrezi,
[Show full text]
Anatolia-Dinner-Menu.Pdf
Hummus* 8 Mashed chickpeas, mixed with fresh lemon juice, minced garlic, olive oil and tahini. Stuffed Grape Leaves* 10 Grape leaves stuffed with rice, pine nuts, currants, parsley and spices. Fillo Dough Roll* 9 Deep-fried fillo dough, thinly rolled, and stuffed with Turkish feta cheese and parsley. Ezme* 9 Roasted bell peppers crushed with tomatoes, cucumber, garlic, parsley, onions, walnuts and spices. Haydari* 9 Thick homemade yogurt with chopped walnuts, garlic, carrots and spices. Served with pita bread. Turkish Eggplant Salad* 11 Charbroiled eggplant mixed with chopped garlic, onions, red bell peppers, parsley and with a touch of olive oil and vinegar. Served with pita bread. Turkish Pizza (Sunday & Thursday) 16 Homemade pita bread, topped with a blend of minced lamb, bell peppers, tomatoes, parsley, garlic and onions. Seasoned with Turkish spices. Served with parsley, tomatoes and lemon. APPETIZERS Anatolia Sampler Platter* 15 Stuffed grape leaves, fillo dough roll and hummus. Served with rose petal jam and pita bread. Calamari 12 Breaded calamari rings, fried in canola oil. Falafel* 9 Fried chick peas and vegetables mixed with spices. Lentil Soup* 6 Soup made with lentils, potatoes, carrots, onion, tomato sauce and spices. Onion Soup* 6 Soup made with onions, flour, white wine, soy sauce, milk, cinnamon, and black pepper. White Bean Soup* 6 Soup made with white beans, tomatoes, onions, bell peppers, tomato sauce and spices. SOUPS Barbunya* 6 Soup made with pinto beans, carrots, onions, garlic and olive oil. Shepherd Salad* 11 Chopped tomatoes, cucumbers, onions, bell peppers, tossed with olive oil and red wine vinegar; topped with Turkish feta cheese.
[Show full text]
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun”
[Show full text]