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Orientalisms in Bible Lands
eoujin ajiiiBOR Rice ^^ THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES GIFT OF Carl ©ton Shay [GREEN FUND BOOK No. 16] Orientalisms IN Bible Lands GIVING LIGHT FROM CUSTOMS, HABITS, MANNERS, IMAGERY, THOUGHT AND LIFE IN THE EAST FOR BIBLE STUDENTS. BY EDWIN WILBUR RICE, D. D. AUTHOR OK " " Our Sixty-Six Sacred Commentaries on the Gospels and The Acts ; " " " " of the Bible ; Handy Books ; People's Dictionary Helps for Busy Workers," etc. PHILADELPHIA: The American Sunday-School Union, 1816 Chestnut Street. Copyright, 1910,) by The American Sunday-School Union —— <v CONTENTS. • • • • • I. The Oriental Family • • • " ine The Bible—Oriental Color.—Overturned Customs.— "Father."—No Courtship.—The Son.—The Father Rules.— Patriarchal Rule.—Semites and Hebrews. Betrothal i6 II. Forming the Oriental Family: Love-making Unknown. — Girl's Gifts. — Wife-seeking. Matchmaking.—The Contract.—The Dowry.—How Set- tied.—How Paid.—Second Marriage.—Exempt from Duties. III. Marriage Processions • • • • 24 Parades in Public—Bridal Costumes.—Bnde's Proces- sion (In Hauran,—In Egypt and India).—Bridegroom's Procession.—The Midnight Call.—The Shut Door. IV. Marriage Feasts • 3^ Great Feasts.—Its Magnificence.—Its Variety.—Congratula- tions.—Unveiling the Face.—Wedding Garment.—Display of Gifts.—Capturing the Bride.—In Old Babylonia. V. The Household ; • • • 39 Training a Wife. —Primitive Order.—The Social Unit. Childless. —Divorce. VI. Oriental Children 43 Joy Over Children.—The Son-heir.-Family Names.—Why Given?—The Babe.—How Carried.—Child Growth. Steps and Grades. VII. Oriental Child's Plays and Games 49 Shy and Actors.—Kinds of Plavs.—Toys in the East.— Ball Games.—Athletic Games.—Children Happy.—Japanese Children. -
Amelia Answers 5 Questions About the Seasonal
Five Questions for Amelia Saltsman To paraphrase the age-old question, how is this Jewish cookbook different from all others? We tend to compartmentalize the different aspects of our lives. We have one box for the seasonal, lighter, healthier way we eat today, and another for Jewish food, which is often misunderstood as heavy, only Eastern European (Ashkenazic), or irrelevant to today’s lifestyle. (This box also often holds wistful memories for beloved foods we think we’re no longer supposed to eat.) In The Seasonal Jewish Kitchen, I want to open up all those boxes and show how intertwined tradition and modern life actually are. I’ve read the Bible for history and for literature, but now I’ve mined it for food, agriculture, and sustainable practices, and wow, what a trove of delicious connections I discovered! What kind of surprises will readers discover? First, the great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old and global. Jewish food is a patchwork of regional cuisines that includes the deli foods of Eastern Europe and the bold flavors of North Africa, the Middle East, the Mediterranean, and more. My hope is that The Seasonal Jewish Kitchen will keep you saying, “That’s Jewish food? Who knew?” Remember the line from Ecclesiastes about there being nothing new under the sun? The ancient Hebrews were among the world’s early sustainable farmers, and many of today’s innovative practices have their roots in the Bible. Also, the Bible contains quite a few “recipes” that are remarkably current (think freekeh, fire-roasted lamb, and red lentil stew). -
Pearl Couscous with Roasted Pumpkin and Chorizo (Serves 4)
Pearl couscous with roasted pumpkin and chorizo (serves 4) Ingredients: 500g pumpkin, peeled, seeded and cut in to 1cm cubes 2 large zucchini 225 g pearl couscous 1 chorizo, thinly sliced (125g) ½ cup chopped fresh coriander ¼ cup lemon juice 1 teaspoon smoked paprika 1 tablespoon olive oil Modifications 1 punnet cherry tomatoes (prick these with a knife and add them to the tray) 1 medium eggplant, cubed to 1cm pieces and added to tray for baking Method: Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin, zucchini, tomatoes and eggplant on the tray. Spray with oil and season with pepper Cook couscous in saucepan of boiling water for 10mins or until tender. Drain. Heat a non-stick frying pan over medium-high heat and stir chorizo for 3-5mins or until golden. Combine couscous, baked vegetables, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug and add to the bowl and stir. Sprinkle with some baby spinach. About this recipe: - Pearl (also known as Israeli) couscous is a handy grain to try – couscous is a medium GI grain, pearl couscous is a low GI grain - Adding more vegetables adds fibre and flavour to the dish as well as adding more volume to the meal without increasing the energy to kilojoules greatly. Nutrition (per serve after modification) Energy: 1957kJ (468 calories), 59g carbohydrates, 7.3g fibre, 16g protein, 16g fat, 3g saturated fat, 342mg sodium. Sources: Calorie King Australia, NUTTAB Recipe adapted from: Australian Good Taste - February 2013 http://www.taste.com.au/recipes/32447/pearl+couscous+with+roasted+pumpkin+and+chorizo . -
CATERING MENU Table of Contents
CATERING MENU Table of Contents Canapes Menu ................................................................................................................................................ Canapes Packages ............................................................................................................................. 3 Cold Canapes ...................................................................................................................................... 4 Hot Canapes ........................................................................................................................................ 5 Fancy Canapes .................................................................................................................................... 6 Dessert Canapes .................................................................................................................................. 7 Buffet Menu ...................................................................................................................................................... Starters .................................................................................................................................................. 8 Salads ................................................................................................................................................... 9 Mains ............................................................................................................................................. 11-12 -
Extras Mezze Mains Grill Wraps & Burgers Salads
MEZZE WRAPS & Falafel (G) (V) (Vg) 10 Ma’anek (G) 13 Sujuk scramble (G) 15 Hummus (G) (V) (Vg) 7 BURGERS SALADS deep fried chickpea balls lamb sausages pan-fried with spiced sausages scrambled with mashed chickpeas with tahini, capsicum & onion topped with eggs dressed with parsley garlic & lemon dressed with (G*) (V) (Vg) pomegranate sauce shatta & olive oil Add chips & soft/hot drink 6 Fattoush 14 Waraq dawali (V) (Vg) 10 cos lettuce, tomato, cucumber, rice stuffed vine leaves with Trio vegies (G*) (V) (Vg) 18 radish and red onion topped with (V) citrus dressing (G) char-grilled zucchini, eggplant (G) (V) (Vg) Falafel wrap 9 fried pita dressed with olive oil, Chicken wingettes 13 Spiced olives 8 falafel patties with hummus, cos char-grilled chicken wingettes & fried cauliflower with citrus Mixed olives with garlic, lemon sumac & pomegranate sauce lettuce, cucumber, tomatoes & served with toum & dressed dressing & sumac served with & pomegranate sauce dressed (G) (V) pickles topped with tahini sauce Ful medames 10 with parsley special tahini sauce with parsley simmered fava beans & garlic wrapped in pita Tabouli (G*) (V) (Vg) 16 topped with shatta & tomatoes 13 finely chopped parsley, tomato dressed with tahini & citrus Kibbeh Chips (V) 6/9 and red onion tossed with bulgur fried seasoned potato chips Labneh balls (G) (V) 8 dressing bulgur stuffed with lamb mince marinated strained yogurt balls Halloumi wrap (V) 11 & citrus dressing hummus topped with cos lettuce, and pine nuts served on cos dressed with black seed served cucumber, roasted -
Chicken $40.45 Fish $44.45 Beef $48.45 Passed Options
Chicken $40.45 Fish $44.45 Beef $48.45 Choice of our Artisan Cheese & Fruit Table or Three Passed Hors D ’Oeuvres Artisan Cheese & Fruit Table: Locally Sourced Cheeses, Fig Jam, Crackers + Crostini, Sliced Melon, Pineapple, Grapes & Strawberries Passed Options: Braised Short Rib, Creamy Herb Polenta Roasted Tomato Basil Bruschetta with Balsamic Syrup Crispy Chicken + Lemongrass Pot Stickers French Onion Soup Bites Beef Empanadas, Chimichurri Buffalo Braised Chicken, Phyllo Cup, Celery, Blue Cheese Spinach & Feta Phyllo Bites Warm Fig & Goat Cheese Flat Bread Asian Vegetable Spring Rolls with a Sweet Chili Sauce Truffle Parmesan Arancini Herb & Cheese Stuffed Mushroom Spicy Chicken and Pepper Jack Cheese Quesadilla Choice of: Garden Vegetable Salad or Classic Caesar Salad Pan Seared Atlantic Salmon, Cauliflower Risotto, Buttered Green Beans, Mushrooms, Herb White Wine Reduction Grilled Atlantic Salmon, Quinoa + Mediterranean Vegetable Pilaf, Red Onion Jam Grilled Swordfish, Ginger Laced Jasmine Rice, Baby Bok Choy, Tropical Fruit Salsa Herb Roasted Chicken Breast, Roasted Garlic Mashed Potato, Petite Carrots + Green Beans, Madeira Reduction Lemon & Thyme Marinated Grilled Chicken, Wild Rice Pilaf, Roasted Vegetable Medley, White Wine-Caper Sauce Slow Roasted Chicken Breast, Red Bliss Smashed Potatoes, Petite Carrots + Green Beans, Classic Bread Stuffing, Pan Gravy Braised Short Ribs, Horseradish Mashed Potatoes, Buttered Green Beans, Rosemary Pan Sauce 10 oz. Herb Marinated Top Sirloin, Herb Roasted Potatoes, Medley of Petite Carrots + -
Asian Starters
Nayla Wu Catering Asian Starters Dim Sum Vegetable Spring Rolls (v) Three Mushroom Dumplings (v) Cheong Fun (Delicate Rice Rolls Filled with Seared Scallops) (gf) Ginger & Soy Chilli-Steamed Scallops (gf) Prawn Claw Dumplings Mango & Prawn Rolls Bao Buns with Spicy Chicken Sichuanese Wontons in Chilli Oil Sauce Xiao Long Bao (Shanghai Soup Dumplings) Chinese Pork Belly Buns Steamed Pork Dumplings Gold Bags (Crispy Pastry Bags filled with Prawns & Water Chestnuts) Pearl Meatballs Duck Filo Baskets Soup Vegetarian Hot & Sour Soup Rice Noodle Soup Clear Beef Soup with Chinese Herbs & Radishes Duck Consommé with Dim Sum Nayla Wu Catering Salad Lotus Root Salad (v, gf) Pickled Cucumber with Chilli (v, gf) Crab & Green Mango Salad (gf) Hot & Sour Grilled Fish Salad (gf) Seared Yellowfin Tuna with Green Papaya Salad (gf) Chicken & Papaya Salad (gf) Manchurian Chicken Salad (gf) Peking Duck Salad (gf) Vietnamese Herb Salad with Tamarind & Honey Glazed Beef (gf) Snacks Summer Rolls with a Peanut Dipping Sauce (v, gf) Fish Cakes with Green Beans & Sweet Chili Dip Prawns with Coriander & Chilli Chicken Satay (gf) Sticky Sesame Chicken Wings (gf) Cold Chicken with Spicy Sichuan Sauce (gf) Vietnamese Spicy Beef & Mango Salad (gf) Sticky Pork Ribs (gf) Fried Scallion & Flaky Flatbreads Malaysian Flatbread Grilled Sticky Rice (gf) Nayla Wu Catering Asian Main Grilled, Braised and Stir-Fried Grilled Langoustines with Chili, Garlic & Coriander (gf) Braised Prawns (gf) Cantonese Style Lobster with Ginger & Spring Onion (gf) Soy Glazed Salmon with Crunchy -
496 Osmanlı İmparatorluğu'ndan İtibaren Anadolu Ve Arap
Seyahat ve Otel İşletmeciliği Dergisi/ Journal of Travel and Hospitality Management 17(3), 2020, 496-508. Gönderim Tarihi: 25.04.2020 Kabul Tarihi: 11.08.2020 DOI:10.24010/soid.725346 Araştırma Makalesi/Research Article Osmanlı İmparatorluğu’ndan İtibaren Anadolu ve Arap Yarımadası’nın Mutfak Etkileşimleri The Culinary Interactions of the Anatolian and Arabian Peninsula From the Ottoman Empire Arş.Gör. NeslihanŞİMŞEK Arş.Gör.Aykut Göktuğ SOYLU Mersin Üniversitesi Mersin Üniversitesi Turizm Fakültesi,Mersin, Türkiye Turizm Fakültesi, Mersin, Türkiye E-posta: [email protected] E-posta: [email protected] Prof. Dr. Fügen DURLU ÖZKAYA Ankara Hacı Bayram Veli Üniversitesi Turizm Fakültesi, Ankara, Türkiye E-posta: [email protected] Öz Türklerin Anadolu’yu yurt edinmeleri ile birlikte meydana gelen Türk ve Arap halkının etkileşimi pek çok alanda kendisini göstermiştir. Kültürel anlamda yaşanan etkileşim ve değişimin de en net görülebileceği alanlardan biri mutfak kültürüdür. Bu bağlamda yapılan çalışmanın amacı; Osmanlı İmparatorluğu döneminden itibaren Türk ve Arap mutfaklarında yaşanan değişim ve etkileşimi ortaya koymaktır. Bu kapsamda araştırma derleme çalışması olarak planlanmıştır. Araştırmanın ilk bölümünde iki mutfak kültürü hakkında genel bilgilere yer verilmiştir. İkinci bölümde ise kültürlerarası etkileşime dair örneklere değinilmiştir. İki kültür arasındaki etkileşimin din, coğrafya, savaşlar, göçler gibi unsurlar vasıtası ile gerçekleştiği görülmüştür. İki mutfak kültürü de birbirlerinden aldıkları zenginlikler ile gelişerek günümüze kadar ulaşmıştır. Anahtar Kelimeler: Türk, Arap, Mutfak, Osmanlı, Kültür, Etkileşim Abstract The interaction of the Turkish and Arab civilizations, which took place after the Turks acquired Anatolia, showed itself in many areas. Culinary culture is one of the areas where cultural interaction and change can be clearly seen. -
Mattam Al Sharq Menu
ﺗﺸﻜﻴﻠﺔ ﻣﻦ Coffee and اﻟﻘﻬﻮة واﻟﺸﺎي Tea Selections اﻟﻤﺸﺮوﺑﺎت اﻟﻐﺎزﻳﺔ Soft Drinks ﻛﻮﻛﺎ ﻛﻮﻻ، داﻳﺖ ﻛﻮﻛﺎ ﻛﻮﻻ ، ﺳﺒﺮاﻳﺖ، ﻓﺎﻧﺘﺎ Coca Cola, Coca Cola Diet, Sprite, Fanta 25 اﻟﻘﻬﻮة 'Cafe إﺳﺒﺮﻳﺴﻮ Espresso 25 إﺳﺒﺮﻳﺴﻮ دﺑﻞ Double Espresso 30 ﻛﻮﻓﻲ ﻻﺗﻲ Cafe latte 20 ﻛﺎﺑﻮﺗﺸﻴﻨﻮ Cappuccino 30 ﻗﻬﻮة ﺗﺮﻛﻲ Turkish coffee 25 ﻗﻬﻮة ﺑﻴﻀﺎء White coffee 20 Menu ﺗﺸﻜﻴﻠﺔ اﻟﺸﺎي Tea اﻟﻴﺎﺳﻤﻴﻦ، اﻟﺒﺎﺑﻮﻧﺞ، اﻟﻔﻄﻮر ا ﻧﺠﻠﻴﺰي، Jasmine, chamomile, 30 إﻳﺮل ﻏﺮاي English Breakfast & Earl Grey ﻗﺎﺋﻤﺔ ﻃﻌﺎم @ﺟﻤﻴﻊ اﺳﻌﺎر ﺑﺎﻟﺮﻳﺎل اﻟﺴﻌﻮدي وﺳﻴﺘﻢ إﺿﺎﻓﺔ %5 ﺿﺮﻳﺒﺔ اﻟﻘﻴﻤﺔ اﻟﻤﻀﺎﻓﺔ ( VAT) *All prices are in Saudi Riyal and subject to a 5% VAT ﺛﻤﺎر اﻟﺒﺤﺮ ا³ﺣﻤﺮ From the Red Sea اﻟﺸﻮرﺑﺎت Soups ﺳﻠﻄﺔ ا³ﺧﻄﺒﻮط ﻣﻊ ﺻﻮص اﻟﻜﺰﺑﺮة Octopus Salad with Fresh Coriander Dressing 65 ﺷﻮرﺑﺔ ﻋﺪس Lentil Soup 45 ﺳﻠﻄﺔ اﻟﻜﻠﻤﺎري Poached Calamari Salad 65 ﺷﻮرﺑﺔ اﻟﻤﺄﻛﻮﻻت اﻟﺒﺤﺮﻳﺔ Seafood Soup 55 ﻃﺎﺟﻦ ﺟﻤﺒﺮي ﻣﻊ ﺻﻮص اﻟﺒﺼﻞ Shrimps Tajin with Golden Onion 65 ﺷﻮرﺑﺔ اﻟﻔﺮﻳﻜﺔ ﺑﺎﻟﻠﺤﻢ Lamb Freekeh Soup 50 اﻟﻠﺤﻮم اﻟﻨﻴﺔ Raw Meat Corner اﻟﻤﺎزات اﻟﺒﺎردة Cold Mezza ﻛﺒﺔ ﻧﻴﺔ Kibbeh Nayyeh 70 ﺣﻤﺺ Hummus 35 ﻫﺒﺮة ﻧﻴﺔ Habra Nayyeh 70 ﻣﺘﺒﻞ Moutabel 35 ﻛﻔﺘﺔ ﻧﻴﺔ Kafta Nayyeh 70 ﺗﺒﻮﻟﺔ Tabbouleh 35 (ﻓﻘﻂ ﻧﻬﺎﻳﺔ ا³ﺳﺒﻮع أو ﻟﻠﻄﻠﺐ اﻟﻤﺴﺒﻖ) (Available on weekend or on prior request) ورق ﻋﻨﺐ Stuffed Vine Leaves 35 ﻓﺘﻮش Fattouch 35 ﻣﺤﻤﺮة Mohammarah 35 ﺳﻠﻄﺔ اﻟﺒﺎذﻧﺠﺎن ﻣﻊ ﺻﻠﺼﺔ اﻟﺮﻣﺎن Eggplant Salad with Pomegranate Sauce 35 رﻛﻦ اﻟﻔﺘﺎت اﻟﻠﺒﻨﺎﻧﻴﺔ Traditional Lebanese زﺑﺎدي ﺑﺎﻟﺨﻴﺎر Yogurt with Cucumber 27 اﻟﺘﻘﻠﻴﺪﻳﺔ Fatteh Corner ﺳﻠﻄﺔ اﻟﺠﺮﺟﻴﺮ Rocca Salad 30 ﺷﻨﻜﻠﻴﺶ Shanklish 35 ﻛﺒﺔ ﺑﻄﺎﻃﺎ Kibbeh Potato 35 ﺑﺎﺑﺎ ﻏﻨﻮج Baba Ghanouj 35 ﻓﺘﺔ ﺣﻤﺺ Chickpeas Fatteh 40 ﺣﻤﺺ ﺑﻴﺮوﺗﻲ Hummus -
HELLO, WORLD! the GCI NEWSLETTER Issue 3
HELLO, WORLD! THE GCI NEWSLETTER Issue 3 33 Hello, World! The GCI Newsletter PROGRAM PLANNING IDEAS FROM THE GLOBAL CULINARY INITIATIVE COMMITTEE MARCH 2015 March Global Influences in Foodservice 2015 Global Culinary Scene Flying Robot Waiters: Singapore trend by The Global Culinary Initiative Committee watchers are fascinated by flying robot waiters invading the restaurant airspace spices) are a top trend, according to What global trends are hot this year? Which in 2015. McCormick Flavor Forecast 2015. themes and topics would make sensational Big Flavors: Multicultural foods will Authentic Ethnic Goes Quick: Quick Global Culinary Initiative programs? The GCI service restaurants are increasingly provide flavor inspiration–Middle committee scoured the Web to find the most keeping the authenticity of dishes Eastern (sumac, ras el hanout and exciting global influences for 2015. intact, according to QSR. No need to harissa) and Korean (barbecues, kimchi modify flavors for the American public. Spices & Seasonings and condiments) are among the trends, Ethnic-Inspired Breakfasts: Breakfast Pucker Up: Whether it’s pickling or reports The Daily Telegraph (Sydney). items from around the world are one of fermenting, kimchi or sauerkraut, the Top 20 Food Trends forecasted by tamarind or chamoy, the mouth- Countries & Cuisines the National Restaurant Association. puckering taste of sour will be trendier Advanced Asian: The Sterling-Rice Halal: Some entrepreneurs are betting than umami, says Entrepreneur. Group forecasts deeper explorations of on halal restaurants (food certified halal, The Next Sriracha: Is it harissa, as Time global cuisines and cooking methods. an Islamic dietary standard, meaning magazine predicts? Or bang bang as Look for Advanced Asian–with moves to permissible) as one of its ten emerging Yahoo Food forecasts? Or will it be Northern (Issan) Thai cuisine, Japanese food trends, says Forbes. -
16 Inch Subs Sandwiches
16 INCH SUBS WHOLE HALF GODFATHER Prosciutto, Imp Capicola, Sopressata & Imp Provolone $15.95 $11.95 GUIDO Ham, Sopressata, Fresh Mozzarella & Roasted Peppers $14.95 $10.95 NANNY Prosciutto, Fresh Mozzarella, Roasted Peppers & Arugula $14.95 $10.95 CLASSIC ITALIAN Ham, Salami, Pepperoni & Provolone $12.95 $ 8.95 STUGOTS Hot Ham, Salami & Provolone $12.95 $ 8.95 KERI GIRL Roast Beef, Swiss or American Cheese $14.95 $10.95 NANA JOYCE Ham, Sopressata, Provolone & Roasted Peppers $14.95 $10.95 HOLY COW Roast Beef & Cheddar with Horseradish Sauce $14.95 $10.95 TUNA ITALIANO Tuna Salad, Lettuce, Tomato, Onion, Oil, Vinegar & Mayo $12.95 $ 8.95 GOOMBAH Imp Capicola, Fresh Mozzarella, Sun-Dried Tomatoes & Arugula $14.95 $10.95 BRIELLA MARY Honey Maple Turkey, Dill Havarti & Roasted Peppers $12.95 $ 8.95 GOOD FELLA Fresh Mozzarella, Bruschetta & Arugula $14.95 $10.95 SOPRANO Rosemary Ham Fresh Mozzarella, Bruschetta $13.95 $ 9.95 JUNIOR’S Battered Eggplant Fresh Mozzarella, Roasted Tomatoes & Arugula $11.95 $ 7.95 GUMAD Oven Gold Turkey & Smoked Mozzarella $11.95 $ 7.95 MEDIGAN Boars Head Ham & American Cheese $11.95 $ 7.95 GABISH Oven Gold Turkey, Pepperoni & Mozzarella $12.95 $ 8.95 SANDWICHES SLOPPY BOBBY Roast Beef, Turkey, Swiss, Cole Slaw w/Russian Dressing on Rye $10.95 THE OY VEY N.Y. Pastrami, Swiss & Deli Mustard on Rye $10.95 THE IRISHMAN Store Made Corned Beef, Deli Mustard on Rye $10.95 GI GI’S TURKEY CLUB Turkey, Gruyere, Bacon, Lettuce, Tomato, Mayo on 8 Grain Bread $10.95 ARIA’S VEGGIE MELT Spaghetti Squash, Zucchini, Peppers, Onions, -
Order Online
WRAPS & SANDWICHES DESSERTS All wraps/sandwiches are served with pita bread, $ lettuce, tomato, onion and tahini sauce. Kurdish Baklava (2 pieces) | 5.50 Ask for Gluten Free, Vegan and Vegetarian options. Layers of filo dough and pistachios in our home-made syrup Kazandibi (gf) | $5.50 Lamb & Beef Gyros Wrap | $10.95 Milk Pudding baked and caramelized Slow cooked, thin-sliced, marinated lamb & beef Kunefe | $7.50 Chicken Gyros Wrap | $10.95 Sweet shredded filo dough stuffed with salt-less cheese and A family owned and operated business Slow cooked, thin-sliced, pistachios serving delicious authentic flavors from the marinated chicken ORDER Rice Pudding (gf) | $5.00 ORDER Rice, milk, organic sugar, vanilla bean and cinnamon Mediterranean Coast to the Middle East. $ Adana Kebab Wrap | 10.95 ONLINE Decadent Chocolate Cake $7.00 Skewered charcoal grilled minced ONLINE-@ | sfkebab.--------@-------- New York Cheese Cake $7.00 Take Out, Catering lamb with fresh parsley, red onion com | and a touch of hot chili sfkebab.com Ice Cream | $5.50 ORDERORDER & Banquet Room available. Call (415) 255-2262 for Kofta Wrap | $10.95 ONLINEONLINE-@ -------- Minced beef with parsley and sumac onion WEEKEND BRUNCH -@com information. Served until 3PM sfkebab.------- Monday – Friday Salmon Wrap | $12.95 All egg dishes (except Breakfast Wrap) served with rosemary sfkebab.com Skewered charcoal grilled salmon with fresh tomato, roasted red potatoes, fresh fruit and home-made bread 11:00 a.m. to 9:00 p.m. lettuce and onion Mellemen (veg/gf) | $13.95 SF Kebab Mediterranean