Pre-Trip Extension Itinerary
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Bob Beer's Boza Recipe
Bob Beer’s Boza Recipe The easiest way to make boza is from boza! So, if you have some already to use as starter (see our resource links), skip to Part B (Making the boza itself). If you aren’t fortunate to have an awesome Turkish neighbor, or a Balkan deli making the stuff in your neighborhood, you need to establish your own starter. Many online recipes will tell you to use "yeast." BUT -- there is a problem in translation here! In Turkish, the word used for yeast (maya) is a very general term that refers to anything used as a starter, whether it's for cheese, yogurt, boza, bread, etc. But these are all different organisms. If you do use store-bought bread yeast, your product will be heavily alcoholic, and that's (well, maybe) not what you want. (The Greeks and Armenians of Istanbul made a more alcoholic version but it wasn't considered halal by Muslims. I don’t know how they did this, or how they kept the starter from going acidic, and I have never seen a written source about their process.) This may eventually go acidic because of secondary fermentation, like vinegar production. A sourdough starter will reportedly work, and so will yogurt, but they don’t give the greatest results. However, they may “adjust” over time. PART A: Establishing your starter from scratch (Bob’s sort-of shortcut version): INGREDIENTS: 1/4 c. grain (millet, bulgur, rice, cornmeal, rye) My favorite grain to use is millet – the best boza in Turkey (Vefa, for example) is made from millet. -
FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon
BRUNCH LUNCH SERVED TILL 2PM SERVED TILL 4PM avli's cassoulet $13 SANDWICHES SERVED TILL 4PM Gigandes beans, Greek sausage, basted egg, dakos rusks CHOOSE: CUP OF SOUP, SIDE SALAD, OR GREEK FRIES three eggs $10 avli's gyros beef & lamb slices, pita, onions, oregano, tomato & tzatziki $12 Served any way you like, w/toast, home style potatoes strapatsada $10 bbq pulled lamb sauteed onions, tangy sauce, fried leeks, on ciabatta bread $12 Grated tomatoes, eggs, EVOO, herbs, home style potatoes chicken breast chargrilled, onions, tomato, Tzatziki, on a pita $12 greek yogurt parfait $8 chicken tirokafteri grilled chicken breast, spicy feta, on a focaccia $12 Greek yogurt, housemade granola, Greek honey eggplant & zucchini with carmelized onions, arugula, feta, on ciabatta bread $12 greek yogurt and fruit $10 Greek yogurt, seasonal fruit, Greek honey lamb burger ground leg of lamb, herbs, spices, spicy feta, on ciabatta bread $12 three cheese omelet $10 spartan tacos Greek sausage, saganaki cheese, fried onions, spicy tzatziki, tortilla $11 eggs, feta, kefalograviera, manouri, home style potatoes pulled chicken chicken breast, onions, herbs, riganati sauce, on ciabatta bread $12 greek omelet $11 solomos smoked salmon, red onions, dill cheese, EVOO, on a focaccia $12 feta, spinach, onions, oregano, home style potatoes gyros omelet $11 vegetarian whole wheat pita, arugula, artichokes, peppers, olives, feta, dressing $12 Gyros added to Greek omelet, home style potatoes gluten free pita an additional $1.50 tsoureki french toast $10 Greek sweet bread, eggs, fresh milk, sugar, cinnamon pancakes $9 buttermilk pancakes, Greek honey, fruit applewood smoked bacon $4 gluten free vegetarian evoo=extra virgin olive oil avli homestyle potatoes $3 thick greek style toast with Greek Orange Marmalade $3 SPREADS KIRIO PIATO THALLASINA SEAFOOD ENTREES SERVED WITH PITA BREAD $7 TRADITIONAL ENTREES Taramosalata • cod roe, lemon, onion, bread, spices Whole Fish sbroiled and served with evoo, Kleftiko Briami Vegetable medley oven oregano and lemon. -
Download Printable Itinerary for VOLOS
Volos to Volos The Gulf of Volos and the Sporades islands Proposed 1week itinerary – weather permitting! https://www.odysseysailing.gr/volos/VolosDestinations/sporades.gif Volos – one of the larger cities on the northern mainland (population 110,000), easily accessible by direct flights to Volos (Nea Ancheallos) Airport, or by flights to Thessaloniki in the north, Athens in the South or Skiathos island. From Athens and Thessaloniki train, bus or taxi to Volos. From Skiathos, ferry or hydrofoil to Volos. Day 1 – Saturday: Embark Volos in the afternoon. Provision the yacht. Depart for a sail through the gulf of Volos. Overnight at the small island of Paleio Trikeri or Kotes bay. Dine at one of the popular tavernas at either location. (16 nm / 2+ hrs) Paleio Trikeri (island) Day 2 – Sunday: Sail to Panormos bay on Skopelos stopping for a swim and lunch on board at the small islet of Tsougria. If it’s going to stay calm all night, drop anchor in an idyllic lagoon like bay surrounded by pine trees and spend the evening under the stars. A line to shore is a good idea. Cook a meal on board or take the dinghy to shore to eat at one of the popular tavernas there. (30 nm / 4 hrs) Panormos bay on Skopelos Alternatively, visit the small fishing village port of Neo Klima nearby and eat at one of the local tavernas. Day 3 – Monday: Sail along the southern coast of Skopelos island and stop for a swim at Staphylos bay or a lunch of lobster spaghetti at Agnondas village. -
International Journal of Human Sciences / Uluslararası İnsan Bilimleri Dergisi
Volume: 13 Issue: 3 Year: 2016 Street food consumption in terms of the food safety and health Aybuke Ceyhun Sezgin1 Nevin Şanlıer2 Abstract Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These foods are alternatives to homemade food and are more affordable when compared with the food supplied at the restaurants. The areas where the street food are mostly critised and seen as a threat for health are that the places where they are produced and sold are open to dirt and contamination and that hygiene, attitude, and applications adopted by the sellers during the preparation and storage of the food are insufficient. As a descriptive research, this study aims to provide information on street food consumption with general specifications of street food, the reasons why they are preferred, and general conditions like hygiene, quality, and safety. Keywords: Street food, food safety, vendors, health 1. Introduction The changes taking place in people’s life styles have caused the habit of eating outside to evolve. Because the consumers do not have time for cooking at home, the changes in consumption habits of the society, cultural interactions, fast living, and the contribution of women to work life are influencing and changing the nutrition style in crowded cities (Cuneo, 1998; Madran, 1999). In today’s world, people prefer to buy food sold on the streets to meet their nutrition needs outside home. Street foods are being prepared and sold at places like streets, schools, train stations, bus terminals, entertainment and festival areas where people are crowded. -
Menupro Dinner
Mezedes / Small Plates Avgolemono Soup Lemon juice, chicken, eggs and orzo pasta. 5 Dolmathes Gigantes GF - Stuffed grape leaves with rice GF - Giant lima beans, baked with and fresh herbs. 10 tomatoes and fresh herbs. 8 Spanakopitta Three Cheese Saganaki Filo, spinach, leeks, fresh herbs and Kefalograviera, Feta and Haloumi Epiros Feta. 10 cheeses, infused with lemon juice and Patzaria and Goat Cheese Salad Metaxa. 12 Golden and red beets, arugula, Kavourokeftedes pistachios and latholemono. 10 Jumbo lump crab cakes served with Drunken Clams and Mussels Tyrokafteri. 14 GF - P.E.I. mussels and little neck Oktapodi sta Karvouna clams with tomatoes, garlic, fresh GF - Grilled octopus, fennel, capers, herbs and ouzo. 12 revithia, kale, fresh herbs and Garides Saganaki latholemono. 19 GF - Sautéed prawns, tomatoes, and Cold Spreads (choice of three) Feta cheese. 14 Tyrokafteri, Taramosalata, Hummus, Kalamaria Tzatziki and Santorini Fava. 10 Fried or Grilled with tzatziki and tyrokafteri. 10 Kakavia GF - Traditional Ionian fish soup with mussels, clams, shrimp, calamari, and sea bass in saffron chardonnay wine broth. 14 Kirios Piata / Our Specialties Solomos Avgolemono Xifias North Atlantic Scottish salmon, G.F.- Grilled swordfish, beluga potatoes, spinach, dill, capers and lentils, roasted red peppers, horta, Avgolemono sauce. 24 tomatoes capes kalamata olives. 24 Thalasina Yuvetsi Astakomakaronada Clams, mussels, shrimp, and kalamari, Lobster meat, spaghetti, garlic, white wine, fresh herbs and kefalograviera, ouzo infused tomato tomato orzo pasta. 26 cream sauce and spinach. 30 Garides Kritharoto Htenia Hilopites Prawns, orzo, grilled vegetables, fresh Seared diver scallops, cut up herbs, pine nuts and goat cheese. 26 tile-shaped pasta, braised onions, Arni Yuvetsi Kritharaki garlic, sun-dried tomatoes and Braised savory lamb shank, orzo crumbled Feta cheese. -
Wine & Spirits
Wine & Spirits Pasion & Traditë SPIRITS Historiku Background Kantina e Pijeve “Gjergj Kastrioti Skenderbeu” eshte kantina me e madhe The winery “ Gjergj Kastrioti Skenderbeu “ is the biggest winery in ne vend. Ndodhet ne Kodren e Rrashbullit dhe shtrihet ne nje siperfaqe the country. Is situated on the hill of Rrashbull and lies in an area of afro 45,000 m2. approximately 45,000 m2. Fillimet e saj jane ne vitin 1933, ku u krijua nga nje familje italiane ne Its beginnings were in 1933, which was created by an Italian family Sukth, ku behej perpunimi i thjeshte i rrushit me kapacatitete modeste in Sukth, in which was done simple processing of grapes in modest capacity. Ne vitin 1957 filloi ndertimi i Kantines ne kodren e Rrashbullit. In 1957 began the construction of the winery in Rrashbull hill. Kantina mori nje dimension te ri ne vitin 1960, kohe ne te cilen perfunduan The winery took a new dimension in 1960, at which time were completed 3 godinat e para, ku u rriten kapacatitet prodhuese. the three first buildings, and the production capacity increased. Puna voluminoze e ndertimit vazhdoi deri ne vitin 1987, duke e shnderruar Voluminous work of building went up in 1987, becoming this winery, the kete kantine ne kantinen me te madhe ne vend.. the largest winery in the country . Prodhimet e Kantines ishin Vera, Konjaku, Ferneti, Rakia dhe pije te The winery products were wine, brandy, fernet (tonic alcoholic drink with tjera. a little bitter taste), raki and other drinks. Produktet e Kantines jane vleresuar disa here me çmime ne konkurset Te winery products are evaluated several times with awards in national kombetare dhe nderkombetare. -
Notes Oak News
THE NEWSLETTER OF THE INTERNATIONAL OAK SOCIETY&, VOLUME 16, NO. 1, WINTER 2012 Greek OakOak Open Days: News September 26 - October Notes 2, 2011 From the 21st century CE to the 2nd century—BCE! The next morning early we met our large tour bus and its charming and skillful driver, Grigoris, who hails from the mountain village of Gardiki not far from here. We did a bit of leisurely botanizing before we reached Perdika, our first destination of the day. There are two reasons to visit Perdika: one is the Karavostasi beach, a curving strand with golden sand, and the archaeological site of Dymokastron, a Hellenis- tic mountain-top town reached by a steep hike. The view of the beach far below was beautiful, as it must have been when the town was still inhabited. The town was destroyed in 167 BCE by a Roman army, along with most of the other towns in the vicinity, all allied with Rome’s enemy, Macedonia. The site is under active excavation, and we were able to admire the remnants of protective walls (how in the world did they get those big stones up there?), building foundations, and cisterns, which were certainly needed in case of a prolonged siege, Some members of the IOS Greek tour relaxing under the plane tree in the which Dymocastron must have experienced more than once. village square. Vitsa, Epirus, Greece. (Photo: Gert Dessoy) The site also has many living trees, including wild pears (Py- rus spinosa Vill., also known as P. amygdaliformis Vill.) and uring this early autumn week of incomparable weather, figs (Ficus carica L.) which appear to be descendants of wild Dtwelve members of the IOS, and three others who were native trees selected by the original inhabitants, as well as guests, enjoyed a truly memorable time in northern Greece. -
Oracle of Apollo Near Oroviai (Northern Evia Island, Greece) Viewed in Its Geοlogical and Geomorphological Context, Βull
Mariolakos, E., Nicolopoulos, E., Bantekas, I., Palyvos, N., 2010, Oracles on faults: a probable location of a “lost” oracle of Apollo near Oroviai (Northern Evia Island, Greece) viewed in its geοlogical and geomorphological context, Βull. Geol. Soc. of Greece, XLIII (2), 829-844. Δελτίο της Ελληνικής Γεωλογικής Εταιρίας, 2010 Bulletin of the Geological Society of Greece, 2010 Πρακτικά 12ου Διεθνούς Συνεδρίου, Πάτρα, Μάιος 2010 Proceedings of the 12th International Congress, Patras, May, 2010 ORACLES ON FAULTS: A PROBABLE LOCATION OF A “LOST” ORACLE OF APOLLO NEAR OROVIAI (NORTHERN EUBOEA ISLAND, GREECE) VIEWED IN ITS GEOLOGICAL AND GEOMORPHOLOGICAL CONTEXT I. Mariolakos1, V. Nikolopoulos2, I. Bantekas1, N. Palyvos3 1 University of Athens, Faculty of Geology, Dynamic, Tectonic and Applied Geology Department, Panepistimioupolis Zografou, 157 84, Athens, Greece, [email protected], [email protected] 2 Ministry of Culture, 2nd Ephorate of Prehistoric and Classical Antiquities, L. Syggrou 98-100, 117 41 Athens, Greece, [email protected] 3 Harokopio university, Department of Geography, El. Venizelou 70 (part-time) / Freelance Geologist, Navarinou 21, 152 32 Halandri, Athens, Greece, [email protected] Abstract At a newly discovered archaeological site at Aghios Taxiarches in Northern Euboea, two vo- tive inscribed stelae were found in 2001 together with hellenistic pottery next to ancient wall ruins on a steep and high rocky slope. Based on the inscriptions and the geographical location of the site we propose the hypothesis that this is quite probably the spot where the oracle of “Apollo Seli- nountios” (mentioned by Strabo) would stand in antiquity. The wall ruins of the site are found on a very steep bedrock escarpment of an active fault zone, next to a hanging valley, a high waterfall and a cave. -
Rousse Pearl Muscat Rakia Brandy
ROUSSE PEARL MUSCAT RAKIA BRANDY Vinprom Rousse Ltd., Rousse, Bulgaria LCBO #175067│40% alc./vol.│$29.95│700mL│ Release: 27-May-2017 This brandy matures in oak casks until it finalizes as drink with tender fruity- muscat aroma, combined with soft and deep body, a balanced and long aftertaste to be remembered. Rakia is the national drink of Southern Slavic nations disseminated on the Balkan Peninsula from the Arabic world. The name originates from the Arabic 'arak' which means 'sweat'. Bedouins explain they use the word 'sweat' because the day is poured with sweat while fruits are yielded from which the rakia is prepared. “The origins of rakia are unknown. The name is derived from the Arabic [ʕaraq] meaning "condensation" (which is the final phase of distillation), through the Turkish rakı, leading some to believe that it has some Middle Eastern influence and was developed in the Balkans during the Ottoman Empire era. Currently, there is no defined origin of rakia but there are many who claim to be the origins of the drink, most vocally Bulgaria, Serbia and Turkey.” (Wikipedia) Vinprom Rousse is a modern winery, located in the northern region, on the bank of the Danube ~170 m above the sea level. Established in 1948 as part of the state alcohol monopoly. Winery is among the largest (40 million liters per year capacity) in Bulgaria in production and exports (Russia, Hong Kong, Singapore, Japan and the USA). Variety: Muscat 100% Serving suggestion and food pairing: Excellent as an aperitif. Especially food friendly to salads, cold dishes and appetizers. -
Aegean Secrets Welcome
. Aegean Secrets The recipes you are about to try have been passed on to modern Aegean Island Cuisine by countless generations, with secrets and recipes exchanged from mother to daughter since the Neolithic era. Please take the time to use all of your senses while enjoying the unique, ancient flavors and aromas of the Aegean Islands that we are sharing with you today. Καλή Όρεξη, Chef Argiro Barbarigou. Welcome ~ SALATOURI ~ Fish salad with a lemon and herb sauce Upon returning from a long fishing trip, fishermen would rest in a traditional «Καφενίων» (Traditional Mezze establishment) and would regale their comrades over a plate of «Σαλατούρι». ~ FAVA (VEGAN) ~ Fava bean puree served with caramelized onions, capers, olives and e.v.olive oil One of the oldest dishes served in the Aegean, Fava beans have been uncovered in Santorini excavations dating as far back as 3000 B.C. Greek families consider it a staple food and serve it at least once a week. ~ HTYPITI (LACTO VEGETARIAN) ~ Spicy Feta cheese spread with sun-dried peppers served on pita bread with e.v.o oil. Feta cheese, has been manufactured in Greece since before the ancient Greeks with its creation attributed in the Odyssey to Polyphemus the famous cyclops that Odysseus tricks! This same meal without the peppers can be made with a variety of herbs. Wine Pairing: Kir Yianni Sparkling Rose 2016 Aegean Heritage Flavors ~ NTOMATOSALATA & FOUSKOTI (LACTO VEGETARIAN) ~ Tomato salad with black eyed beans, caper leaves, «Κρίταμο» (samphire), Cycladic fresh cheese, E.V. olive oil and oregano. Served with FOUSKOTI a traditional island bread with mastic, saffron, anise and flax seeds. -
Villa Catering Menu
V i l l a C a t e r i n g M e n u S t a r t e r s D R U N K E N P O R K 6.5 D i p s Sautéed in tomato Saltsa with peppers, onions and garlic, simmered with red Wine. T A R A M A 4.5 O Y S T E R M U S H R O O M S A U T É E 7.5 Fish Roe dip served with olive oil, thyme and olives. With olive oil, butter, thyme and garlic. M E L I T Z A N O S A L A T A 4.5 H E L L E N I C P I E 6 Eggplant dip drizzled with olive oil, garnished with onion and parsley. Spinach, Zucchini or Feta traditional Pie with homemade Phyllo and fresh local ingredients. T Z A T Z I K I 4 T O M A T O B U T T E R B E A N S 6.5 Cucumber and Yoghurt dip with olive oil and herbs. Cooked in tomato Saltsa with onion, garlic, and celery. S P I C Y C H E E S E D I P 4.5 B A K E D E G G P L A N T S 6.5 Made from yoghurt, feta and chilli, garnished with chilli peppers and herbs. Stuffed with ground beef, topped with Béchamel sauce and Kefalotiri M a i n s | M e a t B a s e & M o r e | G I O U V E T S I 11 12 15 Oven baked Orzo Casserole with Beef, Lamb or Octopus in traditional tomato sauce, evaporated with red Wine and a touch of Kefalotiri. -
Published by Reaktion Books Ltd Unit 32, Waterside 44–48 Wharf Road London N1 7Ux, Uk First Published
Published by Reaktion Books Ltd Unit 32, Waterside 44–48 Wharf Road London n1 7ux, uk www.reaktionbooks.co.uk First published 2018 Copyright © Priscilla Mary Işın 2018 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library ISBN 978 1 78023 904 0 CONTENTS Introduction 7 1 Culinary Roots: From Central Asia to Anatolia 11 2 Historical Development, 1299–1922 23 3 Meals 39 4 Etiquette 52 5 Hospitality and Charity 63 6 Palace Cuisine 73 7 Cooks and Kitchens 93 8 Celebrations 101 9 Food Laws and Trade 113 10 Restaurants and Street Food 124 11 Picnics and Travel Food 136 12 Military Fare 147 13 Kitchen Utensils and Tableware 160 14 Water and Sherbet 169 15 Coffee and Coffee Houses 179 16 Alcoholic Drinks and Taverns 193 GloSSArY 205 referenceS 207 Select biblioGrAphY 256 AcknowledGementS 265 photo AcknowledGementS 267 index 269 A prince eating a meal in a garden, 1603–7. Introduction vER ThE SIx centuries of the Ottoman has gained recognition as a valid field of academic Empire’s existence, from its establishment study, with the result that many Ottoman historians Oin Anatolia in 1299 until the dissolution of today examine food culture, production, trade and the sultanate in 1922, food culture bound people of consumption.