Proposed Strategic Guidelines for the ART GOLD Lebanon Programme

Total Page:16

File Type:pdf, Size:1020Kb

Proposed Strategic Guidelines for the ART GOLD Lebanon Programme Proposed Strategic Guidelines for the ART GOLD Lebanon Programme (January 2008) Annex 1 Value Chains, Basic Interventions, Supports Value Chains, Basic Interventions, Supports - 1 Index Value chains 8. Olive 8.1. Products and processes 105 1. Biodiversity 8.2. Strategic considerations 106 1.1. Background 4 8.3. The ART GOLD support 108 1.2. North Lebanon 10 1.3. South Lebanon 11 9. Textile Fabrics and Clothes 1.4. Hypothesis of a strategy for North L. 12 9.1. Products and sectors 110 1.5. Hyp. of a strategy for South L. and other Areas 17 9.2. Strategic considerations 114 1.6. The ART GOLD support 17 9.3. The ART GOLD support 116 2. Boatyards 10. Typical Handicraft 2.1. The sector and the boat 20 10.1. The ART GOLD support 118 2.2. Strategic considerations 21 2.3. The ART GOLD support 22 11. Wine 11.1. The ART GOLD support 120 3. Fishing 3.1. The ART GOLD support 24 Basic interventions 4. Fruit and Vegetables 4.1. FV and connected value chains 26 12. Basic Interventions 4.2. Processes and products 28 12.1. Energy management 123 4.3. Strategic considerations 40 12.2. Water management 125 4.4. The proposal for strategic guidelines 49 12.3. Waste management 127 4.5. The ART GOLD support 54 5. Honey Supports 5.1. Honey and connected value chains 58 5.2. Conditions, processes and products 59 13. Territorial Information Systems 5.3. Strategic considerations 68 13.1. Territory as a system 131 5.4. The proposal for strategic guidelines 73 13.2. The ISTD 132 5.5. The ART GOLD support 76 13.3. ISTD design specifications 138 6. Medical and Aromatic Plants 14. Local Tourist Systems 6.1. The ART GOLD support 81 14.1. Tourism and development 142 14.2. Strategic dynamics 143 7. Milk 14.3. Operation 145 7.1. Milk and connected value chains 83 7.2. Cheese and yogurt production 84 7.3. Strategic considerations 91 7.4. The proposal for strategic guidelines 96 7.5. The ART GOLD support 100 Value Chains, Basic Interventions, Supports - 2 Value Chains Value Chains, Basic Interventions, Supports - 3 BIODIVERSITY Characteristics, constrains and opportunities, hypothesis of strategic guidelines and supports for the sustainable use of biodiversity as a resource for socio-economic development • Focus Groups (see att. N.2): o NLe FG n.2, 26/09/07. • Field Reconnaissance: Akkar, 09/10/07. Sources of information: o • Desk Analysis. • Other activities: o Meeting with Mada Association, Beirut, 05/10/07. 1. Biodiversity 1.1. Background 1.1.1 Geo - Demographical elements Geographical introduction Lebanon lies between latitudes N33°03' - N34°45' and longitudes E35°05' - E36°30'; it is almost a “rectangle”, with average sides of 180 km and 57 km and whose S – N axis is about 30° oriented. Surface area: 10,202 km2 Pres. Population: 4,005,025 Av. Density: 393 inhabit./ km2 Value Chains, Basic Interventions, Supports - 4 Administrative elements Lebanon is administratively divided in 6 Mohafazas (“Governatorates”): North Lebanon, Mount Lebanon, Beirut (corresponding with Beirut City), South Lebanon, Nabatiyeh and Bekaa. Each Governatorate is divided in qadaas, or cazas (“Regions”). Demographical considerations Lebanon occupies the 25th place (on 236) in the world, in terms of density of population. High anthropization is not a favourable condition for the existence of high levels of biodiversity heritage, but Lebanese demographical conditions, very heterogeneous, deserve a more careful analysis. The following tables, in which population data are presumptive and interpolated among those recorded by (2000) the database of Lebanese CDR (Council for Development and Reconstruction) and by (2001) the “Lebanon State of the Environment Report” (Lebanese Ministry of Environment/LEDO), could contribute to give an idea about the state of the anthropization of Lebanese territory. Surf. area Density Mohafaza Capital % Population % (km2) (inhabit./ km2) North Lebanon Tripoli 2,025 19.85 807,204 20.15 398.62 Mount Lebanon Baabda 1,968 19.28 1,507,559 37.64 766.03 Beirut Beirut 20 0.20 403,337 10.07 20,166.85 South Lebanon Saida 930 9.12 472,105 11.79 507.64 Nabatiyeh Nabatiyeh 1,098 10.76 275,372 6,88 250.79 Bekaa Zahleh 4,161 40.79 539,448 13.47 129,64 Total 10,202 100 4,005,025 100 393.00 Table 1: Demographical macro-properties of the Mohafazas Surf. area % % Density City Population (km2) (Country) (Country) (inhabit./ km2) Tripoli 8.0 0.08 220,000 5.49 27,500.00 Saida 3.3 0.03 80,000 2.00 24,242.42 Beirut 20.0 0.20 403,337 10.07 20,166.85 Tyre 3.1 0.03 48,000 1.20 15,483.87 st Beirut Suburbs (1 crown) 70.0 0.69 900,000 22.47 12,857.14 Zahleh 4,1 0.04 52,000 1.30 12,682.93 Tyre Suburbs 6.7 0.07 69,000 1.72 10,298.51 Lebanon average urban density 9,296.30 Baalbek 5.5 0.05 50,000 1.25 9,090.91 Zahleh Suburbs 7.8 0.08 65,000 1.62 8,333.33 Saida Suburbs 12.1 0.12 86,000 2.15 7,107.44 Jbail 2.0 0.02 14,000 0.35 7,000.00 Tripoli Suburbs 15.0 0.15 102,000 2.55 6,800.00 Nabatiyeh 3.5 0.03 22,000 0.55 6,285.71 th Beirut Suburbs (10 crown) 80,0 0.78 300,000 7,49 3,750.00 Baalbek Suburbs 3.9 0.04 14,000 0.35 3,589.74 Jbail Suburbs 11.6 0.11 37,000 0.92 3,189.66 Nabatiyeh Suburbs 11.5 0.11 30,000 0.75 2,608.70 Lebanon average density 393.00 Total 268.1 2.63 2,492,337 62.23 9,296.30 Table 2: Demographical macro-properties of the most important Lebanese urban areas Value Chains, Basic Interventions, Supports - 5 These tables show evidence that: • all urban areas lie above the line of Lebanese average density, • most of the cities lies above the line of Lebanese average urban density, • all the cities are more anthropized than their suburbs, • a very small fraction of Lebanese surface (2.63%) includes more than 62% of Lebanese population. Consequently, it could be said that average density of population in “rural” (“not urban”) areas (accounting more than 97% of the Country) amounts to about 150 inhabitants/ km2. A comparative approach (see the following Table3) could also be more useful to understand the conditions of Lebanese urban areas. The three greatest Italian Cities, with their more and less populated areas, have been chosen as the basis of comparison (Italy, 301,338 km2, 59,206,382 inhabitants): 2 • Rome (1,285.3 km , 2,823,201 inhabitants), and its Municipalities VI and XX, 2 • Milan (181.8 km , 1,304,263 inhabitants), and its Zones 2 and 5, 2 • Naples (117.3 km , 1,005,500 inhabitants), and its Municipalities 2 and 8. Surf. area Density City Population (km2) (inhabit./ km2) Tripoli 8.0 220,000 27,500.00 Saida 3.3 80,000 24,242.42 Beirut 20.0 403,337 20,166.85 Naples (Italy), Municipality 2 4,6 91,536 19,889.13 Rome (Italy), Municipality VI 7.9 129,039 16,334.05 Tyre 3.1 48,000 15,483.87 Beirut Suburbs (1st crown) 70.0 900,000 12,857.14 Zahleh 4,1 52,000 12,682.93 Milan (Italy), Zone 2 12.6 137,559 10,917.38 Tyre Suburbs 6.7 69,000 10,298.51 Lebanon average urban density 9,296.30 Baalbek 5.5 50,000 9,090.91 Naples (Italy) 117.3 1,004,500 8,563.51 Zahleh Suburbs 7.8 65,000 8,333.33 Milan (Italy) 181.8 1,304,263 7,174.16 Saida Suburbs 12.1 86,000 7,107.44 Jbail 2.0 14,000 7,000.00 Tripoli Suburbs 15.0 102,000 6,800.00 Nabatiyeh 3.5 22,000 6,285.71 Naples (Italy), Municipality 8 17.5 92,616 5,292.34 Milan (Italy), Zone 5 29.9 119,953 4,011.81 Beirut Suburbs (10th crown) 80.0 300,000 3,750.00 Baalbek Suburbs 3.9 14,000 3,589.74 Jbail Suburbs 11.6 37,000 3,189.66 Nabatiyeh Suburbs 11.5 30,000 2,608.70 Rome (Italy) 1,285.3 2,823,201 2,196.53 Rome (Italy), Municipality XX 186.7 149,910 802.95 Lebanon average density 393.00 Italy average density 196.48 Table 3 The table shows that: • all the Lebanese urban areas have a density of population higher than the smallest and average values of Rome, • most of the Lebanese urban anthropization is comparable to the Italian one, • three Lebanese cities are more densely populated than Municipality 2 of Naples, which is the most anthropized area of the Italian sample: Beirut (+ 1.40%), Saida (+ 21.89%) and Tripoli (+ 38.27%). Thanks to the above showed tables, it can be said that, at least, Tripoli, Saida, Beirut and its first crown, Tyre and its suburbs and Zahleh are “urban habitats” areas, although they are different from each other. In many cases, their needs of public services and material or not – material infrastructures (of “European kind”) are not sufficiently satisfied. Value Chains, Basic Interventions, Supports - 6 A deeper analysis could highlight a very significant danger of losing also “physical” spaces for a minimum level of biodiversity’s survival, because of an excessive anthropization and a misuse of the agricultural Lebanese territory.
Recommended publications
  • Menu-Glendale-Dine-In--Dinner.Pdf
    SCENES OF LEBANON 304 North Brand Boulevard Glendale, California 91203 818.246.7775 (phone) 818.246.6627 (fax) www.carouselrestaurant.com City of Lebanon Carousel Restaurant is designed with the intent to recreate the dining and entertainment atmosphere of the Middle East with its extensive variety of appetizers, authentic kebabs and specialties. You will be enticed with our Authentic Middle Eastern delicious blend of flavors and spices specific to the Cuisine Middle East. We cater to the pickiest of palates and provide vegetarian menus as well to make all our guests feel welcome. In the evenings, you will be enchanted Live Band with our award-winning entertainment of both singers and and Dance Show Friday & Saturday specialty dancers. Please join us for your business Evenings luncheons, family occasions or just an evening out. 9:30 pm - 1:30 am We hope you enjoy your experience here. TAKE-OUT & CATERING AVAILABLE 1 C A R O U sel S P ec I al TY M E Z as APPETIZERS Mantee (Shish Barak) Mini meat pies, oven baked and topped with a tomato yogurt sauce. 12 VG Vegan Mantee Mushrooms, spinach, quinoa topped with vegan tomato sauce & cashew milk yogurt. 13 Frri (Quail) Pan-fried quail sautéed with sumac pepper and citrus sauce. 15 Frog Legs Provençal Pan-fried frog legs with lemon juice, garlic and cilantro. 15 Filet Mignon Sautée Filet mignon diced, sautéed with onions in tomato & pepper paste. 15 Hammos Filet Sautée Hammos topped with our sautéed filet mignon. 14 Shrimp Kebab Marinated with lemon juice, garlic, cilantro and spices.
    [Show full text]
  • J08-4692 from Akkar to Amel.Indd
    Places, Products and Producers from Lebanon Printed by: To all the small producers of the world This book took one and a half years to complete. Many people were instrumental in shaping the final product. Andrea Tamburini was the dynamo who kept spirits high and always provided timely encourage- ment. Without him, this book could not have seen the light. Walid Ataya, the president of Slow Food Beirut, and the Slow Food Beirut group: Johnny Farah, Nelly Chemaly, Barbara Masaad and Youmna Ziadeh also provided their friendly support. Myriam Abou Haidar worked in the shadow, but without her logistical assistance, this work could not have been completed on time. The Slow Food team, espe- cially Piero Sardo, Serena Milano and Simone Beccaria from the Slow Food Foundation for Biodiversity offered guidance in the develop- ment of the inventory, and back-up for the publication project. Deborah Chay meticulously and repeatedly edited the texts, for which she shares authorship. Great thanks are also due to Muna Khalidi who did the final round of editing and checked the text for inconsistencies. Dr. Imad Toufaily must also be acknowledged for his careful technical review. Waleed Saab, the gifted young designer, worked with us every step of the process. His skills, patience and creativity clearly appear throughout the book. The talented Cynthia Gharios magically created the map. We owe her our deepest appreciation. Rouba Ziadeh kindly provided the GIS maps which helped us understand the landscape- food relationships. Finally, we are indebted to all the producers and their families for their unlimited patience and their kind hospitality.
    [Show full text]
  • Inter-Agency Q&A on Humanitarian Assistance and Services in Lebanon (Inqal)
    INQAL- INTER AGENCY Q&A ON HUMANITARIAN ASSISTANCE AND SERVICES IN LEBANON INTER-AGENCY Q&A ON HUMANITARIAN ASSISTANCE AND SERVICES IN LEBANON (INQAL) Disclaimers: The INQAL is to be utilized mainly as a mass information guide to address questions from persons of concern to humanitarian agencies in Lebanon The INQAL is to be used by all humanitarian workers in Lebanon The INQAL is also to be used for all available humanitarian hotlines in Lebanon The INQAL is a public document currently available in the Inter-Agency Information Sharing web portal page for Lebanon: http://data.unhcr.org/syrianrefugees/documents.php?page=1&view=grid&Country%5B%5D=122&Searc h=%23INQAL%23 The INQAL should not be handed out to refugees If you and your organisation wish to publish the INQAL on any website, please notify the UNHCR Information Management and Mass Communication Units in Lebanon: [email protected] and [email protected] Updated in April 2015 INQAL- INTER AGENCY Q&A ON HUMANITARIAN ASSISTANCE AND SERVICES IN LEBANON INTER-AGENCY Q&A ON HUMANITARIAN ASSISTANCE AND SERVICES IN LEBANON (INQAL) EDUCATION ................................................................................................................................................................ 3 FOOD ........................................................................................................................................................................ 35 FOOD AND ELIGIBILITY ............................................................................................................................................
    [Show full text]
  • Syria Refugee Response
    SYRIA REFUGEE RESPONSE LEBANON, Bekaa & Baalbek-El Hermel Governorate Distribution of the Registered Syrian Refugees at the Cadastral Level As o f 3 0 Se p t e m b e r 2 0 2 0 Charbine El-Hermel BEKAA & Baalbek - El Hermel 49 Total No. of Household Registered 73,427 Total No. of Individuals Registered 340,600 Hermel 6,580 El Hermel Michaa Qaa Jouar Mrajhine Maqiye Qaa Ouadi Zighrine El-Khanzir 36 5 Hermel Deir Mar Jbab Maroun Baalbek 29 10 Qaa Baalbek 10,358 Qaa Baayoun 553 Ras Baalbek El Gharbi Ras Baalbek 44 Ouadi Faara Ras Baalbek Es-Sahel Ouadi 977 Faara Maaysra 4 El-Hermel 32 Halbata Ras Baalbek Ech-Charqi 1 Zabboud 116 Ouadi 63 Fekehe El-Aaoss 2,239 Kharayeb El-Hermel Harabta 16 Bajjaje Aain 63 7 Baalbek Sbouba 1,701 Nabha Nabi Ed-Damdoum Osmane 44 288 Aaynata Baalbek Laboue 34 1,525 Barqa Ram 29 Baalbek 5 Qarha Baalbek Moqraq Chaat Bechouat Aarsal 2,031 48 Riha 33,521 3 Yammoune 550 Deir Kneisset El-Ahmar Baalbek 3,381 28 Dar Btedaai Baalbak El-Ouassaa 166 30 Youmine 2,151 Maqne Chlifa Mazraat 260 beit 523 Bouday Mchaik Nahle 1,501 3 Iaat baalbek haouch 2,421 290 El-Dehab 42 Aadous Saaide 1,244 Hadath 1,406 Haouch Baalbek Jebaa Kfar Dane Haouche Tall Safiye Baalbek 656 375 Barada 12,722 478 466 Aamchki Taraiya Majdaloun 13 905 1,195 Douris Slouqi 3,210 Aain Hizzine Taibet Bourday Chmistar 361 Baalbek 160 2,284 515 Aain Es-Siyaa Chadoura Kfar Talia Bednayel 1,235 Dabach Haouch Baalbak Brital Nabi 159 En-Nabi 2,328 Temnine Beit Haouch 4,552 Chbay 318 El-Faouqa Chama Snaid Haour Chaaibe 1,223 605 Mousraye 83 Taala 16 9 Khodr 192 Qaa
    [Show full text]
  • Karam Beirut Inside Menu
    COLD MEZE STARTERS ﺟﺎط ﺧﻀﺮة ﻛﺒﻴﺮ Large Vegetable Platter 37 (٣٠٠ س.ح / A large platter with fresh vegetables to accompany your meal (300 Cal ﻛﺒﻴﺲ ّﻣﺸﻜﻞ Various Pickles 24 (٣٦ س.ح / A selection of "homemade" pickles (36 Cal ﻣﻜﺪوس Makdous 25 ( ٣٠٦ س.ح / Baby pickled eggplant stuffed with a piquant walnut mixture (306 Cal ّﺣﻤﺺ Hommos 29 (٤٩٤ س.ح / Traditional chickpea dip with sesame paste and olive oil (494 Cal ّﺣﻤﺺ ﻛﺮم ﺑﻴﺮوت Hommos Karam Beirut 31 (٥٠١ س.ح / Hommos and chopped fresh garden vegetables with Lebanese spices (501 Cal ّﺣﻤﺺ ﺑﻴﺮوﺗﻲ Beiruti Hommos 31 (٤٩٩ س.ح / Chickpea dip with whole fava beans, parsley and olive oil (499 Cal ّﻣﺘﺒﻞ Moutabbal 29 (٣٧٧ س.ح / Eggplant "baba ghanouj" dip with sesame paste and olive oil (377 Cal ﺳﻠﻄﺔ ﺑﺎذﻧﺠﺎن Eggplant Salad 29 (٣٥٠ س.ح / Roasted eggplant mixed with fresh vegetables, olive oil and lemon (350 Cal ّﺗﺒﻮﻟﺔ Tabbouleh 29 (٢١٣ س.ح / Lebanon signature parsley and salad with fresh tomatoes, mint, cracked wheat, olive oil and lemon juice (213 Cal ّﻓﺘﻮش Fattoush 31 (٣٣١ س.ح / A refreshing mix of greens, tomato, sumac and toasted pita croutons (331 Cal ﺳﻠﻄﺔ روﺑﻴﺎن Shrimp Salad 74 (٥٢٦ س.ح / Shrimp with iceberg lettuce, avocado, chickpeas and cherry tomatoes (526 Cal ﺳﻠﻄﺔ ّﺷﺮﻗﻴﺔ Oriental Salad 31 (٣١٠ س.ح / Lettuce, tomato, cucumber and herbs dressed in olive oil and lemon (310 Cal ﺳﻠﻄﺔ ّروﻛﺎ Arugula (Rocket) Salad 33 (١٨٥ س.ح / Rocket leaves with onion, cherry tomatoes, olive oil and lemon (185 Cal ّﻣﺘﺒﻞ ﻣﻊ ﺳﻠﻄﺔ ﻗﺮﻧﺒﻴﻂ Moutabbal With Cauliflower Salad 33 (٤٦٠ س.ح / Eggplant Baba Ghanouj with special cauliflower salad marinated in pomegranate molasses and olive oil (460 Cal ﺳﻠﻄﺔ ﻋﺪس أﺧﻀﺮ ﻋﻀﻮي Organic Green Lentil Salad 39 (٣١٠ س.ح / Boiled organic green lentil, green apple, minced onion, diced tomato, pomegranate molasses and olive oil (310 Cal Prices above include VAT اﺳﻌﺎر أﻋﻼه ﺗﺸﻤﻞ اﻟﻀﺮﻳﺒﺔ ﻋﻠﻰ اﻟﻘﻴﻤﺔ اﻟﻤﻀﺎﻓﺔ Adults require an average of 2,000 calories daily.
    [Show full text]
  • Baalbek Hermel Zahleh Jbayl Aakar Koura Metn Batroun West Bekaa Zgharta Kesrouane Rachaiya Miniyeh-Danniyeh Bcharreh Baabda Aale
    305 307308 Borhaniya - Rehwaniyeh Borj el Aarab HakourMazraatKarm el Aasfourel Ghatas Sbagha Shaqdouf Aakkar 309 El Aayoun Fadeliyeh Hamediyeh Zouq el Hosniye Jebrayel old Tekrit New Tekrit 332ZouqDeir El DalloumMqachrine Ilat Ain Yaaqoub Aakkar El Aatqa Er Rouaime Moh El Aabdé Dahr Aayas El Qantara Tikrit Beit Daoud El Aabde 326 Zouq el Hbalsa Ein Elsafa - Akum Mseitbeh 302 306310 Zouk Haddara Bezbina Wadi Hanna Saqraja - Ein Eltannur 303 Mar Touma Bqerzla Boustane Aartoussi 317 347 Western Zeita Al-Qusayr Nahr El Bared El318 Mahammara Rahbe Sawadiya Kalidiyeh Bhannine 316 El Khirbe El Houaich Memnaa 336 Bebnine Ouadi Ej jamous Majdala Tashea Qloud ElEl Baqie Mbar kiye Mrah Ech Chaab A a k a r Hmaire Haouchariye 34°30'0"N 338 Qanafez 337 Hariqa Abu Juri BEKKA INFORMALEr Rihaniye TENTEDBaddouaa El Hmaira SETTLEMENTS Bajaa Saissouq Jouar El Hachich En Nabi Kzaiber Mrah esh Shmis Mazraat Et Talle Qarqaf Berkayel Masriyeh Hamam El Minié Er Raouda Chane Mrah El Dalil Qasr El Minie El Kroum El Qraiyat Beit es Semmaqa Mrah Ez Zakbe Diyabiyeh Dinbou El Qorne Fnaydek Mrah el Arab Al Quasir 341 Beit el Haouch Berqayel Khraibe Fnaideq Fissane 339 Beit Ayoub El Minieh - Plot 256 Bzal Mishmish Hosh Morshed Samaan 340 Aayoun El Ghezlane Mrah El Ain Salhat El Ma 343 Beit Younes En Nabi Khaled Shayahat Ech Cheikh Maarouf Habchit Kouakh El Minieh - Plots: 1797 1796 1798 1799 Jdeidet El Qaitaa Khirbit Ej Jord En Nabi Youchaa Souaisse 342 Sfainet el Qaitaa Jawz Karm El Akhras Haouch Es Saiyad AaliHosh Elsayed Ali Deir Aamar Hrar Aalaiqa Mrah Qamar ed Dine
    [Show full text]
  • Product List FOODLINK AUSTRALIA PTY LTD ABN 86132703229 Also Trading As Demcos Seafood 3 the Crescent KINGSGROVE NSW 2208 Phone No
    Product List FOODLINK AUSTRALIA PTY LTD ABN 86132703229 Also trading as Demcos Seafood 3 The Crescent KINGSGROVE NSW 2208 Phone No. 02 9666 4818 Fax: 02 9666 4640 Email [email protected] Website www.foodlinkaustralia.com.au All Prices are Shown ex GST Items Marked "*" indicate Random Weight As of 13. December 2017 No. Description Zone UOM Disc. % GST Bakery Speciality Choclate Cooking Compound 100695 CHOC BITS 5KG (Nestle) Chiller CTN 100700 CHOC DARK 54.5% 2.5KG (Callebaut) Chiller EA 100701 CHOC DARK BLOCK 5KG (Callebaut) Chiller EA CTN (5) 100704 CHOC MEXIQUE DARK 66% 1KG (Cacao Barry) Chiller EA CTN (10) 100706 CHOC SHAVINGS DARK 4KG (Callebaut) Chiller EA GST 100707 CHOC SHAVINGS WHITE 4KG (Callebaut) Chiller EA GST 100709 CHOCOLATE DARK 10KG 70% (Callebaut) Chiller EA CTN (2) 100710 CHOCOLATE DARK 1KG (Natures Secret) Chiller EA CTN (12) 100711 CHOCOLATE DARK 70% 2.5KG BUTTONS (Callebaut) Chiller EA CTN (8) 100712 CHOCOLATE MILK 10KG (Callebaut) Chiller EA CTN (2) 100713 CHOCOLATE MILK 33.5% 2.5KG (Callebaut) Chiller EA 104143 CHOCOLATE NIBS 4X800GM (Callebaut) Chiller CTN 103115 CHOCOLATE WHITE 1KG (Natures Secret) Chiller EA CTN (12) 100716 CHOCOLATE WHITE 2.5KG (Callebaut) Chiller EA 101635 MILK CHOCOLATE 1KG (Natures Secret) Chiller EA CTN (12) Yeast 103153 YEAST FRESH 1KG () Chiller EA CTN (12) Maple Syrup 101583 MAPLE SYRUP PC 210X25ML (Birch & Waite) Chiller CTN Toppings & Pumps 100428 CANDIED ORANGE PEEL STRIPS 1KG () Chiller EA GST CTN (12) GST 101329 HUNDREDS & THOUSANDS 1KG (Natures Secret) Chiller EA GST
    [Show full text]
  • Ambar Happyhour Summer 7.28
    Cocktails HappyHour $5 Cocktails HappyHour $5 COSMO FLIP Spreads&Sides COSMO FLIP Spreads&Sides vodka / muddled grapes / mint syrup vodka / muddled grapes / mint syrup lime / cranberry juice TZATZIKI WITH ROASTED BEETS lime / cranberry juice TZATZIKI WITH ROASTED BEETS yogurt / roasted beets / garlic yogurt / roasted beets / garlic SUMMER BREEZE AJVAR SUMMER BREEZE AJVAR gin/grapefruit juice/lime juice roasted red pepper and eggplant jam gin/grapefruit juice/lime juice roasted red pepper and eggplant jam URNEBES DIP URNEBES DIP MARGARITA CLASSIC aged cow cheese / ajvar / chilli MARGARITA CLASSIC aged cow cheese / ajvar / chilli tequila / agave nectar / fresh lime tequila / agave nectar / fresh lime AMBAR FRIES AMBAR FRIES chives / homemade spices chives / homemade spices MOJITO CLASSIC red peppercorn / ajvar emulsion MOJITO CLASSIC red peppercorn / ajvar emulsion light rum / mint / lime light rum / mint / lime VEGGIE SKEWER VEGGIE SKEWER zuchinni/eggplant/crimini mushrooms & zuchinni/eggplant/crimini mushrooms & onion onion Draft Beer Soups&Salad Draft Beer Soups&Salad BUD LIGHT LAGER . VEAL SOUP BUD LIGHT LAGER . VEAL SOUP GOOSE ISLAND GOOSE IPA . root vegetables / creme fraiche GOOSE ISLAND GOOSE IPA . root vegetables / creme fraiche TOMATO SOUP TOMATO SOUP homemade basil pesto homemade basil pesto Wine BALKAN SALAD Wine BALKAN SALAD tomato / peppers / cucumber tomato / peppers / cucumber onion / cow cheese onion / cow cheese AMBAR WHITE SAUVIGNON BLANC AMBAR WHITE SAUVIGNON BLANC AMBAR RED CABERNET SAUVIGNON AMBAR RED CABERNET
    [Show full text]
  • Hors D'oeuvres
    353-B 29th Street San Francisco, CA 94131 Tel (415) 314-0782 Expect something beautiful Fax (8 77) 744-4217 Since 2007 [email protected] SAMPLE HORS D’OEUVRES MENUS Platters Chicken & Duck Beef, Lamb & Pork Seafood Vegetarian Mini Sandwiches / Sliders PLATTERS Selection of Local and Imported Cheeses with seasonal fresh fruit, accompanied with crostini and crackers Vegetable Crudités Platter with carrots, cherry tomatoes, celery, radishes, broccoli, green beans, bell peppers, cucumbers accompanied with blue cheese, ranch and caramelized onion dipping sauces Selection of Seasonal Vegetables with Truffle Aioli baby artichokes, asparagus, golden beets, cucumbers, purple potatoes, sugar snap peas Antipasto Platter prosciutto wrapped asparagus spears, a selection of Italian salami, cured meats and pates with marinated mushrooms, pepperoncini, cornichon pickles, marinated olives, crackers and sliced fresh baguette 1 of 4 Ph: (415) 314-0782 | [email protected] Tapenade Bar olive tapenade, eggplant jam & sundried tomato tapenade served with pita chips and crostini Hummus & Baba Ghanoush Platter with tabbouleh, fresh pita triangles, carrots, marinated olives Assorted Sushi Platter with pickled ginger, soy sauce and wasabi Assorted Pot-Stickers with Asian Dipping Sauces vegetarian and meat CHICKEN & DUCK Thai Chicken Peanut Cakes with sweet chili sauce Smoked Chicken Salad served on endive leaves with spiced pecans Chinese Chicken Salad served in chinese take-out containers with chopsticks and forks Mini Tacos with Smoked Chicken
    [Show full text]
  • Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
    Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture.
    [Show full text]
  • BANQUET 1 45Pp BANQUET 2 69Pp BRUNCH COCKTAILS
    Our menu is designed to be shared as per the Middle Eastern tradition. We suggest choosing four dishes to share between 2 guests. SOURDOUGH MANOUSHE COOKED TO ORDER BANQUET 1 45pp IN THE WOOD OVEN Basturma, confit onions, tomato, pine nuts and goat’s curd 19 Manoushe cooked to order in the wood oven served with pickles House sujuk and stretched curds 19 Eggplant fatteh, warm yoghurt, crisp bread, nuts, burnt butter Labnah and zaatar 15 Baalbek fried eggs, lamb awarma, tahini yoghurt, smoked almond crumb, flatbread Handmade shanklish, charred dill cucumbers, flatbread 17 Pressed watermelon and barberry, pistachio friand, berries, ginger biscuit, set cream Bekaa chicken wings, harissa emulsion, rose petals 18 BANQUET 2 69pp Al-muhuffin, house merguez sausage, fried egg, 17 batata harra hash brown, toum Bekaa chicken wings, harissa emulsion, rose petals Falafel crumpet, tahini, pickled onion, soft boiled egg, parsley 14 Falafel crumpet, tahini, pickled onion, soft boiled egg, parsley Spanner crab menemen, Turkish scrambled eggs with 28 Eggplant fatteh, warm yoghurt, crisp bread, nuts, burnt butter tomato, breakfast peppers, burnt butter, saj Wood roasted spatchcock, fenugreek, kishk, grilled peppers Baalbek fried eggs, lamb awarma, tahini yoghurt, smoked 25 Batata harra, fried potatoes, toum, coriander, green chilli zhoug almond crumb, flatbread Red velvet lettuce, buttermilk rose dressing, celery, za’atar, radish, Hot smoked salmon, whipped roe, walnuts, Aleppo 28 fried pita Eggplant fatteh, warm yoghurt, crisp bread, nuts, burnt butter
    [Show full text]
  • Litani River Basin Management Support Program
    LITANI RIVER BASIN MANAGEMENT SUPPORT PROGRAM FEASIBILITY STUDY FOR CONSTRUCTED WETLANDS IN THE LITANI RIVER BASIN February 2012 This report was produced for review by the United States Agency for International Development (USAID). It was prepared by International Resources Group (IRG) under Contract EPP-I-00-04-00024-00 order no 7. LITANI RIVER BASIN MANAGEMENT SUPPORT PROGRAM FEASIBILITY STUDY FOR CONSTRUCTED WETLANDS IN THE LITANI RIVER BASIN Contract No.: EPP-I-00-04-00024-00 order no 7. FEBRUARY 2012 DISCLAIMER The author’s views expressed in this publication do not necessarily reflect the views of the United States Agency for International Development or the United States Government TABLE OF CONTENTS 2. INTRODUCTION ················································································ 3 2.1. Litani River Basin Physical Overview ............................................................................................... 1 3. TREATMENT WETLANDS OVERVIEW ················································ 4 3.1. History .................................................................................................................................................... 4 3.2. Ancillary Benefits .................................................................................................................................. 5 3.3. Types of Systems .................................................................................................................................. 5 4. LITANI RIVER BASIN PILOT WETLANDS SITE AND TYPE
    [Show full text]