2011-BAS-Al Hadheerah Menu-EN

Total Page：16

File Type：pdf, Size：1020Kb

DATES AND DRY FRUITS DISPLAY ARABIC BREAD DISPLAY Arabic Bread Egyptian Bread Lebanese Bread Turkish Bread Arabic Grissini Pita Bread Bread Khameer Moroccan Bread SALAD ON THE TABLE Hummus - Mutable - Labneh - Muhammara - Arabic Pickles SALAD BAR Hummus Mutable Rocca Salad Muhammara Fattoush Tabbouleh Waraq Eneb Moussaka Cous Cous Salad Labneh Baba Ganoush Hindbeh Loubieh Bel Zejt Mujaddara Arabic Salad Green Bar Mixed Pickle Olives Onion Pickle Carrot Pickle Turnip Pickle Cucumber Pickle Cauliﬂower Pickle Chili Pickle ARABIC CHEESE DISPLAY Roumy Feta Halloumi Baladi Shellal Shanklish Nabulsi Domiati Labneh Balls - Spicy - Herb - Plain Kashkawan Arrish Akawi HOT MEZZEH SELECTION Cheese Sambousek Spinach Fatayer Meat Sambousek Lamb Kibbeh Cauliﬂower Fried Eggplant Falafel TRIPOD STANDS Lentil Soup Vermicelli Soup Baked Potatoes Steamed Vegetable Iranian Rice Steam Rice Meammar Rice Okra Stew SHAWARMA STATION Chicken - Beef Condiments ARABIC GRILLS Shish Tawouk Jorge Kebab Lamb Kofta Lamb Kebab Kebab Halabi Chicken Wings SEAFOOD STATION Poached Crab Fresh Fish Lobster Tail Calamari Prawns Fried Fish GRILLS Beef Tenderloin Lamb Chops Beef Striploin Chicken Breast Turkish Sucuk LOCAL SELECTION Chicken Tahta Lamb Harees Samak Salona Marag Bil Hudra MAINS Lebanese Chicken Fatteh Lamb Mansaf Fish Tagine Shish Barak AL HADHEERAH DESERT RESTAURENT MEGALGAL Chicken Liver, Pomegranate Molasses MANAKEESH COUNTER Cheese Za'atar Lahma Saj Arayes AL HADHEERAH SPECIALS Split Grilled Chicken Bolar Blade Underground Makmour Roasted Local Ouzi with Saffron Rice DESSERTS Arabic Ice Cream Counter Turkish Delight Chocolate Fountain Znoud El Site Katayef Ashta Katayef Walnuts Kellaj Stouf Osmaliya Ashta Kunafa Cheese Coconut Namours Basbousa Laquimat Umali Muhalabiya Ayesha Al Saraya Rice Pudding Barazek Awamat Mafroukeh Baklawa Moroccan Sweets Fresh Fruit Display AL HADHEERAH DESERT RESTAURENT.

Copy Link

Recommended publications

Prajitura Amandina
Mihaela11 - retetele mele (Gustos.ro) Mihaela11 Mihaela11 - retetele mele (Gustos.ro) Continut "Aish Saraya"( "Eish Saraya") ..................................................................................................... 1 "Spanakopita" .............................................................................................................................. 2 "Kabsa" cu pui si stafide .............................................................................................................. 2 Cheesecake "After eight"............................................................................................................. 4 Socata.......................................................................................................................................... 5 "Maglubeh bil foul akhdar"-"Maglubeh" cu pastai de bob verde de gradina ................................ 5 Placinta cu mere (de post).......................................................................................................... 6 Piept de pui umplut cu ardei si cascaval cu garnitura de legume la cuptor ................................. 7 Saratele spirale din aluat de foietaj.............................................................................................. 8 Sarmale din varza murata cu carne de vita ................................................................................. 8 Bruschete cu rosii, ardei si "za'atar" ............................................................................................ 9 Fasole batuta ( mai pe
[Show full text]
Mixed Plates
MAINS (skewer change $2 each) MIXED PLATES (skewer change $2 each) Shish Tawouk $15 A variety of hommos, baba ghanouj, garlic, falafel 3 skewers of marinated chicken breast, served on a bed of parsley and onion with garlic dip and tabouli served with your choice of main: Lebanese Cuisine Chicken Lemon Garlic $18 Lazeez Mix $20 Marinated diced chicken breast tossed in our Skewers of marinated chicken breast, lamb and kafta special lemon garlic sauce Chicken Chilli Lemon Garlic $19 Kafta Mix - 4 skewers of kafta $20 Marinated diced chicken breast tossed in our Takeaway special chilli lemon garlic sauce Lamb Mix - 3 skewers of lamb $23 Chicken Shawarma $14 Marinated chicken strips, served on a bed of Chicken Mix - 3 skewers of chicken breast $22 Menu parsley and onion with garlic Mansaf Chicken $20 Chicken Lemon Garlic Mix - 3 skewers $23 Mansaf rice topped with pieces of poached Add Chilli Paste extra chicken and mixed nuts, served with yoghurt $2 and cucumber Chicken Shawarma Mix $20 Spicy Chicken Ribs (6 per serving) $13 Oven-baked spicy marinated chicken ribs Meat Shawarma Mix $20 served with garlic Laham Mishwee $18 Spicy Chicken Ribs Mix (with Chips) $20 3 skewers of lamb rump, served on a bed of parsley and onion with garlic dip Vegetarian Mixed Plate $20 Kafta Mishwee $12 Mjadara served with vegetarian kibbeh, spinach 4 skewers of kafta, served on a bed of parsley triangle, vine leaves, tabouli, baba ghanouj, hommos and onion with garlic dip and falafel Mashawi Plate $15 Skewers of marinated chicken breast, lamb and kafta, served
[Show full text]
Natural Resource Management in Syrian Villages (MSR XX, 2017)
Did the Mamluks Have an Environmental Sense? Bethany Walker, Sofia Laparidou, Natural Resource Management in Syrian Villages Annette Hansen, and Chiara Cor- BBethan WBethaB SBeth LAethany B ABethan HBethaB Bet eBethA eBethan bino Did the Mamluks Have and Environmental Sense? Bethany Walker Sofia Laparidou University of Bonn University of Thessaloniki Annette Hansen Chiara Corbino University of Groningen University of Sheffield Did the Mamluks Have an Environmental Sense?: Natural Resource Management in Syrian Villages The economic changes of Sultan Barqūq’s reign and the post-Barqūqī era have increasingly come under scrutiny in recent years, changing the way we under- stand the transition to the Circassian Mamluk Sultanate. 1 The erosion of the iqṭāʿ 10.6082/M1H1304R system, through the transformation of state lands to private property, and the http://hdl.handle. “wave of waqf ” that emptied the Bayt al-Māl by Barqūq’s reign (and then again at net/11417/736 the end of the Mamluk Sultanate), necessitating a reorganization of the state fis- cal administration and the creation of new financial bureaus, are topics that have generated a respectable body of scholarship. 2 In the background of these trends is the ever-changing status of land tenure and land use. The co-authors of this article gratefully acknowledge the long-term support of the Jordanian Department of Antiquities and the American Center of Oriental Research in Amman during our many years of fieldwork in Jordan. Through a Harris Grant from the American Schools of Ori- ental Research we were able to conduct in 2014 the laser survey and 3-D documentation of sub- terranean water systems in support of our study of medieval-era irrigation.
[Show full text]
Mr Shawarma Latest V4
KIBBEH NAYEH (raw) 16.0 HOMMOS w/SHAWARMA 16.0 TABOULI 15.0 CHICKEN WRAP 10.0 Finely grounded raw minced meat blended with finely Blended chick peas, tahini & lemon, garnished with Finely chopped tomatoes, parsley, mint, finely cracked Chicken shawarma with pickles, hot chips & garlic sauce cracked wheat, onions, walnuts & mint, dressed with paprika & olive oil, topped with meat shawarma wheat, onion with olive oil & lemon juice dressing olive oil MEAT WRAP 12.0 LENTIL SOUP 8.0 FATTOUSH 16.0 Shawarma with parsley, onion, tomato, pickles & tahini sauce KIBBEH (fried) 12.0 Yellow lentil slow cooked with onion & olive oil Lettuce, tomato, cucumber, radish, parsley, shallots, crispy Minced meat, onion & spices stuffed inside a blend of fried bread with pomegranate molasses, fresh lemon juice, MIXED WRAP 12.0 kibbeh meat & finely cracked wheat, deep fried (4 per FALAFEL PLATE 10.0 garlic & olive oil dressing Chicken & meat with parsley, onion, tomato, pickles & tahini serving) Chickpeas, fresh garlic, herbs & spice mix, served with t sauce ahini sauce GARDEN SALAD 17.0 SAMBOSIQ (meat) 12.0 Lettuce, tomato, cucumber, onion with lemon juice, dried KAFTA WRAP 10.0 Deep fried pastry pockets filled with minced meat, onions HOT CHIPS 10.0 mint & olive oil dressing Kafta with parsley, onion, tomato, pickles & hommos sauce & herbs Served with your choice of sauce COLESLAW 14.0 TAWOUK WRAP 12.0 SAMBOSIQ (cheese) 12.0 Finely shredded raw cabbage & shredded carrots, dressed Chicken shish tawouk with coleslaw, tomato, pickles, hot BABA GHANOUJ w/CHICKEN
[Show full text]
Healthy Mediterranean Cuisine 
CATERING MENU IN-STORE USE ONLY HEALTHY MEDITERRANEAN CUISINE PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. W Cate Al Occasion! CORPORATE EVENTS & MEETINGS • FAMILY GATHERINGS WEDDINGS • ANNIVERSARIES • GRADUATIONS OPEN HOUSES WE CAN ALSO HOST YOUR SPECIAL EVENT IN ONE OF OUR PRIVATE BANQUET AREAS! For more than 30 Years, Holyland has strived to provide customers with the freshest, healthiest Mediterranean Cuisine available anywhere in the country. This catering menu represents a collection of many cultural favorites, including famous dishes from some of the oldest regions of the world, as well as many non-traditional dishes. OUR INGREDIENTS COME FROM THE VERY BEST NATURALLY HEALTHY HALAL /ZABIHA FOOD SOURCES ANYWHERE Catering Menu Guide PLEASE NO SUBSTITUTIONS ON ITEMS Look for these symbols that identify dietary preferences. INDEX Appetizers, Dips & Fingerfoods......................................... 2 - 6 Salads/Vegetables ........................................................... 7 - 9 Holy Land’s Famous Entrees.............................................. 10 - 15 Specialty & International Entrees...................................... 16 - 22 Lamb / Goat Specialties..................................................... 23 - 27 Desserts........................................................................... 28 - 29 Sides / Extras ................................................................... 30 Bread • Sauces • Roasted Tomatoes • Water Soda • Chang Equipment • Place Settings Suggested Serving Sizes..................................................
[Show full text]
Lebanese Cuisine Le
LEBANESEL E CUISINE HeadHead to BeiyrutBeiyrut restaurant: ExpectExpect set menus in ssignatureignature of Beiyrut Restaurant ststyleyle fforor both lunch and dinner. ThereThere will be trtraditionaladitional eentertainmentntertainment onon tthehe wweekendseekends iincludingncluding liliveve musmusic.ic. CuCuisineisine LebaLebanesenese ccuisineuisine iiss fafamedmed foforr ththee nunumerousmerous hhorsors dd’oeuvre’oeuvre ddishesishes knknownown aass MMeza.eza. WiWithoutthout overwoverwhelminghelming tthehe ccustomer,ustomer, BeiBeiyrutyrut restaurant ffocusesocuses oonn a select variety ooff these items that rerreflectflect the finefine,, delicate tastes of lemonlemon,, ololiveive oil, herbs and a hint ooff sspicepice and gaggarlicrrlic that are alwaalwaysys a delidelightght to the sesenses.enses. ThThee rerestaurantstaurant aalsolso hahass mumuchch ssusuccessucccess with its ‘BB‘BBQQ items’items’.. ClClienteleiei nntele BBeiyruteiyyrurut restaurantrer staurar nt an oriental, Lebanese rerrestaurant,estaurarantt, iiss ssetet to open new bbranchranch inin SySSydney,ydnd ey, expectedexe pected ttoo oopenpen in MaMayy 2017. - BeBBeautifullyeaua tifully dedesignedsigned to complemecomplementnt ththee rerestaurant,ests auraantnt, ththee prprivaterivate dinindiningg room is aavailablevaillaba le ffororr wweddings,ede dinggs, parties seseatingata ing upp ttoo 1818080 ppepersons.rsonns.s - PrPProfessionalrofofesessis onnalal ttrainedrar inedd cchefsheh fs ffromrom LeLebanonebaanoon to ppreparereepap re tthehhee ooriginalriginaal LeLLebanesebanese
[Show full text]
Al-Ma'idah Kitchen & Café Catering Menu
This menu is structured at a $15 per Location person charge with a wide selection of On the premises of the Islamic Center of Raleigh various food choices. Each selection 808 Atwater Street, Raleigh NC includes, but is not limited to one of 27607. two course items. Hours of Operation Monday - Thursday: 11 AM to 5 PM Friday: 11 AM to 10 PM All additional selections can be added Saturday: 11 AM to 5 PM Sunday: 11 AM to 3 PM with an additional cost. Al-Ma’idah All disposable utensils, dinnerware, and Contact Information beverages will be included. Ahmad Zaitoun (Café Manager) Kitchen & Café Phone: (919) 835-0603 Cell: (919) 272-6546 Catering Menu Al-Ma'idah Kitchen & Café offers the best in Authentic Middle Eastern, Asian and American Cuisine. We offer dine-in, food to go, and an outstanding catering services. All fresh meat is Halal and Zabiha.. Green Salad: Romaine lettuce, toma- Baked Chicken: Seasoned chicken w/ Qedreh: Basmati rice, sautéed garlic, red onions Al-Ma’idah special seasonings and baked toes, cucumbers and chopped parsley. w/Al-Ma’idah special seasonings and garbanzo in the oven. beans. Your choice of chicken, beef or lamb. Starting Hummus: Blended garbanzo beans, tahini lamb/beef : $185 chicken: $150 (Yield: 10-15) sauce and lemon. BBQ Chicken: Grilled and baked chick- Kabseh: Basmati rice, tomato sauce, shredded car- Cucumber Salad: Diced cucumbers, plain en made with homemade barbeque sauce. rots, jalapenos, garlic and Al-Mai’dah special season- ings, baked in the oven. Starting lamb/beef : $185 yogurt, mint, and garlic.
[Show full text]
Figure 1: Traditional Syrian Women Cooking in Their Arabic House Yard – Painting: Nazeer Baroudi
Figure 1: Traditional Syrian women cooking in their Arabic house yard – Painting: Nazeer Baroudi 1 Master Thesis Refugees’ Navigating Social and Symbolic Boundaries Through Food Practices Name: Jaber Mawazini Student Number: 500582 Course: MA master thesis – CC4008 – Last version Supervisor: Dr. Julian Schaap Second reader: Prof.dr. Koen van Eijck Erasmus School of History, Culture and Communication Erasmus University Rotterdam Word count: 24980 words in text – 29632 words count in paper Number of pages: 93 pages Date: 12.06.2020 2 Table of Contents ABSTRACT ................................................................................................................................ 5 Chapter 1. Introduction ............................................................................................................... 7 Chapter 2. Theoretical background ...........................................................................................10 2.1 Who are Syrian refugees?.............................................................................................10 2.2 Symbolic and social boundaries ..................................................................................11 2.3 Food, self, cultural and ethnic identity .........................................................................13 2.4 Cultural participation and Integration in the age of diversity .....................................16 2.5 Cultural and social capital ............................................................................................18
[Show full text]
Authentic Jordanian & Middle Eastern Cuisine
Authentic Jordanian & Middle Eastern Cuisine BANQUETS LUNCH BANQUET | $30per person - Min 2 pax Soft drink + Mezze + Main + Dessert BANQUET 1 | $46per person - Min 2 pax Soft drink + Hummus | Baba ghanoush + Fattoush + Mixed Grill + Dessert BANQUET 2 | $59per person - Min 2 pax Freshly squeezed juice or smoothie + Hummus | Baba ghanoush | Khiyar b’laban + Tabouli | Fried cauliflower + Vine leaves | Kibbeh + Grill or seafood + Dessert @arabesque_restaurant + @arabesquerestaurantmelbourne #arabesque_restaurant Turkish coffee or tea dips Trio h e y in h a t il b l u F s g in w n e k ic h C MEZZE cold MEZZE hot Toum (fresh garlic dip) 6 Fried cauliflower (G) (V) 7 Falafel (G) (V) 12 (G) (V) fried cauliflower seasoned deep-fried patties of crushed garlic, oil & with sumac & served with chickpeas mashed with lemon juice tahini sauce garlic, coriander and mixed spice Shanglish (V) 7 Spiced olives (G) (V) 8 Fried zucchini (G) (V) 7 aged cheese balls in olive marinated stuffed olives fried zucchini seasoned with Fried halloumi (G) (V) 12 oil seasoned with herbs & garnished with parsley & sumac, and served with tahini fried halloumi cheese eh spice served on finely diced iny sauce served on lettuce topped olive oil H ah um il t tomato m ul b dressed with sesame u F s Baba ghanoush (G) (V) 10 Batata harra (G) (V) 9 seeds Khiyar b’laban (G) (V) 7 char-grilled eggplant spicy fried potatoes yogurt with diced mashed with tahini, garlic seasoned with coriander, Sujuk (G) 12 cucumber, garlic & mint & fresh lemon juice dressed garlic, fresh chilli & lemon
[Show full text]
Introducing Armani Catering
Introducing Armani Catering We’re so proud to announce we are taking luxury another step forward and proudly bringing you Armani Catering! Experience the elegance of Armani Restaurant wherever you are and impress your guests with delicious dishes, exceptional service and our signature Armani argileh that we are so well known for. We specialise in catering for: • Weddings • Birthdays • VIP events • Private Functions • Meetings • Cocktail Receptions There will be special breakfast catering and argileh delivery packages available, simply enquire to find out more. Learn more about our new catering services at www.armanicatering.com.au or ask our friendly staff for more information. Banquets & Special Events Banquets & Special Events LEVANTINE BANQUET Cold & Hot Mezza + Mains Kibbeh nayeh, Vine leaves, Fattoush, Tabouleh, Hummus, Baba ganooj, Muhammara, Cheese sambousik, Fried kibbeh and Chips Char-grilled marinated lamb, Chicken (tawook), Kafta skewers served with garlic sauce Chicken shawarma $55.00 per person | Minimum 3 people Package 1 soft drink, still water, and dessert $75.00 per person | Minimum 3 people ARMANI BANQUET Mezza & Entrée + Mains Prawns and smoked salmon, Kibbeh nayeh, Fattoush, Tabouleh, Hummus, Baba ganooj, Muhammara, Torpedo-prawns and Deep fried calamari with garlic aioli Char-grilled marinated lamb, Chicken (tawook) Kafta skewers served with garlic sauce $65.00 per person | Minimum 3 people Package 1 soft drink, still water, and dessert $85.00 per person | Minimum 3 people Banquets & Special Events Banquets & Special
[Show full text]
Arid Environments Journal of Arid Environments Vol
Journal of 149 Volume 149 February 2018 ISSN 0140-1963 Arid Environments ) 2018 ( 149 Vol. Arid Environments Journal of Volume 149 February 2018 Special Issue on Women in Drylands: Barriers and Benefits for Sustainable Livelihoods Guest Editors: Dr Sarab Abu-Rabia-Queder and Dr Avigail Morris Contents Women in Drylands: Barriers and Beneﬁ ts for Exploring the potential of household methodologies to Sustainable Livelihood strengthen gender equality and improve smallholder Abu-Rabia-Queder, S. & Morris, A. 1 livelihoods: Research in Malawi in maize-based Vulnerability of women to climate change in arid and systems semi-arid regions: The case of India and South Asia Farnworth, C.R. , Stirling, C.S. , Chinyophiro, A. , Yadav, S.S. & Lal, R. 2 Namakhoma, A. & Morahan, R. 51 Women's food security and conservation farming in The connective strategies of Bedouin women Zaka District-Zimbabwe entrepreneurs in the Negev Hove, M. & Gweme, T. 16 Biernacka, A. , Abu-Rabia-Queder, S. & Kressel, G.M. 60 Purdah, purse and patriarchy: The position of women in the Raika shepherd community in Rajasthan (India) The suburbanization of rural life in an arid and rocky Köhler-Rollefson, I. 28 village in western Turkey Hart, K. 71 Warlpiri experiences highlight challenges and opportunities for gender equity in Indigenous The economy of survival: Bedouin women in conservation management in arid Australia unrecognized villages Davies, J. , Walker, J. & Maru, Y.T. 38 Abu-Rabia-Queder, S. , Morris, A. & Ryan, R. 78 Special Issue: Women in Drylands: Barriers and Beneﬁ ts for Sustainable Livelihoods The Internet home page for Journal of Arid Environments can be found at: http://www.elsevier.com/locate/jaridenv Abstracted/indexed in: Abstracts and citation database SCOPUS®.
[Show full text]
National Dish
National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish.
[Show full text]