Hush Hush Menu Final 5-14-2020 (PART ONE)
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Al Hallab Menü Sunum
KAHVALTI MENÜSÜ BREAKFAST MENU (09.00 - 13.00 arasında servis edilir) (Served from 9 am to 1 pm) TAHİNLİ FOUL LÜBNAN KAHVALTISI FOUL BI TAHINA LEBANESE BREAKFAST Sarımsak, limon ve tahin sos ile (minmum 2 kişilik / minimum 2 person ) ağır ateşte pişirilmiş bakla Balila, Foul, Labne, Ballı Baladi,Jadal, Egg Braised fava beans seasoned with garlic, Fekhara, Zahtar, Zeytin ve Domates, sınırsız çay lemon & tahina sauce Balila, Foul, Labneh, Baladi with honey, Jadal, HUMUSLU FATTEH Egg Fekhara, Zaatar, Olives, Tomato with FATTEH HOMMUS unlimited tea Kızarmış ekmek, haşlanmış nohut, yoğurt HUMUS tahin karışımı, üzerinde organik tereyağ ve çam fıstığı ile HOMMUS Toasted bread, boiled chickpeas, yoghurt Tahin, limon ve zeytinyağı ile karıştırılarak tahina mix topped with organic butter & pine nuts yavaşça pişirilen nohut Chickpeas slowly cooked and blended with tahina, lemon & olive oil LABNE KUZULU HUMUS LABNEH Saf zeytinyağı ve kuru nane ile hazırlanan HOMMUS BIL LAHME süzme Lübnan yoğurt sos Tahinle harmanlanmış yavaşça pirişilen nohut, üzerinde kuzu eti, organik tereyağı ve çam Lebanese thick yogurt dip with extra fıstığı ile virgin olive oil Slowly cooked chickpeas blended with tahina, IZGARA HELLİM topped with lamb meat, organic butter & pinenuts HALLOUM MESHWI Roka yatağında ızgara Hellim peyniri FISTIKLI HUMUS dilimleri HOMMUS BIL SONOBAR Slices of grilled Halloumi cheese on a bed of arugula Slowly cooked chickpeas blended with tahina, topped with organic butter & pinenuts JİBNİ BALADİ Tahinle harmanlanmış yavaşça pirişilen nohut, üzerinde -
Corporate Training
CORPORATE TRAINING - VENUES + CATERING PACKAGES - CORPORATE TRAINING VENUES MONTGOMERY HALL Located in the fully air-conditioned limestone undercroft area of Montgomery Hall, both Thompson and Hills rooms are of identical layout and fixtures. With carpeted flooring, light filtering and total blockout drapery, these spaces can accommodate both small private workshops and mid sized meetings with full audio-visual presentation facilities. Venue hire at the Montgomery Hall is inclusive of (per room): • Caretaker • 12 folding trestle tables • 40 sled leg mesh back chairs Key Details • Stationery Location: Mt Claremont • Wifi Price: Mon - Fri 8am - 5pm: • Motorised projector screen Half Day $550 • Fully automated AV system Full Day $1100 • Tea & coffee on arrival 40 per room • Filtered water and mint bowls (all day) Capacity: • Lectern, whiteboard and flipchart stand (upon request) CLICK TO ENQUIRE For further venue information please call (08) 94445807 UWA WATERSPORTS COMPLEX Overlooking the beautiful Swan River and Matilda Bay Reserve, your guests will enjoy stunning 180 degree views of the water, as well as flexible options that allow you to customise your event. The room can be divided into two spaces mak- ing it perfect for a presentation with a dedicated break-out area, or for holding two concurrent sessions. The full space is ideal for theatre style presentations, workshops or planning sessions. Key Details Venue hire at the UWA Watersports Complex is inclusive of: Location: Crawley • Banquet chairs Price: $125 p/hr • Trestle, round and cocktail tables • Portable data projector, screen Mon - Fri / 8am - 5pm: • Whiteboard and lectern $160 p/hr • WiFi access (via the UWA network) Weekends 5pm - midnight • Access to the kitchen and bar area Capacity: 110 theatre style CLICK TO ENQUIRE For further venue information please call (08) 94445807 CITY OF PERTH SLSC An ocean view gives you and your team an uninhibited front-row seat to the crystal clear water. -
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 -
MENU Prix TTC En Euros
Cold Mezes Hot Mezes Hummus (vg) ............................... X Octopus on Fire ............................ X Lamb Shish Fistuk (h) .................. X Chickpeas, tahini, lemon, garlic, Smoked hazelnut, red pepper sauce Green pistachio, tomato, onion, green sumac, olive oil, pita bread chilli pepper, sumac salad Moroccan Rolls ............................. X Tzatziki (v) ................................... X Filo pastry, pastirma, red and yellow Garlic Tiger Prawns ...................... X Fresh yogurt, dill oil, pickled pepper bell, smoked cheese, harissa Garlic oil, shaved fennel salad, red cucumber, dill tops, pita bread yoghurt chilli pepper, zaatar Babaganoush (vg) ......................... X Pastirma Mushrooms .................... X Spinach Borek (v) ......................... X Smoked aubergine, pomegranate Cured beef, portobello and oysters Filo pastry, spinach, feta cheese, pine molasses, tahini, fresh mint, diced mushrooms, poached egg yolk, sumac nuts, fresh mint tomato, pita bread Roasted Cauliflower (v) ................ X Chicken Mashwyia ........................ X Taramosalata ................................ X Turmeric, mint, dill, fried capers, Wood fire chicken thighs, pickled Cod roe rock, samphire, bottarga, garlic yoghurt onion, mashwyia on a pita bread lemon zest, spring onion, pita bread Grilled Halloumi (v) ..................... X Meze Platter .................................. X Beetroot Borani (v) ...................... X Chargrilled courgette, kalamata Hummus, Tzatziki, Babaganoush, Walnuts, nigella seeds, -
Dessert Menu
MADO MENU DESSERTS From Karsambac to Mado Ice cream: Flavor’s Journey throughout the History From Karsambac to Mado Ice-cream: Flavors’ Journey throughout the History Mado Ice-cream, which has earned well-deserved fame all over the world with its unique flavor, has a long history of 300 years. This is the history of the “step by step” transformation of a savor tradition called Karsambac (snow mix) that entirely belongs to Anatolia. Karsambac is made by mixing layers of snow - preserved on hillsides and valleys via covering them with leaves and branches - with fruit extracts in hot summer days. In time, this mixture was enriched with other ingredients such as milk, honey, and salep, and turned into the well-known unique flavor of today. The secret of the savor of Mado Ice-cream lies, in addition to this 300 year-old tradition, in the climate and geography where it is produced. This unique flavor is obtained by mixing the milk of animals that are fed on thyme, milk vetch and orchid flowers on the high plateaus on the hillsides of Ahirdagi, with sahlep gathered from the same area. All fruit flavors of Maras Ice-cream are also made through completely natural methods, with pure cherries, lemons, strawberries, oranges and other fruits. Mado is the outcome of the transformation of our traditional family workshop that has been ice-cream makers for four generations, into modern production plants. Ice-cream and other products are prepared under cutting edge hygiene and quality standards in these world-class modern plants and are distributed under necessary conditions to our stores across Turkey and abroad; presented to the appreciation of your gusto, the esteemed gourmet. -
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 -
VEGAN TAHINI KIBBEH // TAHINOV BAHKI GOLOLAG (Keufteh)
Copyright © 2010-2015 christine bedrossian|atelierchristine.com, unless otherwise stated. All rights reserved. Posted By admin On Mar 20, 2015 URL to article: http://atelierchristine.com/archives/10663/recipe/tahinov-bahki-gololag-vegan-tahini-kibbeh VEGAN TAHINI KIBBEH // TAHINOV BAHKI GOLOLAG (keufteh) filling: 12 oz onion, finely diced 1/3 teaspoon ground coriander seeds (գ ի ն ձ ) 1/8 teaspoon cumin 1/8 teaspoon allspice (դ ար ապղ պե ղ ) 1/8 teaspoon white pepper 1/8 teaspoon black pepper 1/3-to-1/2 teaspoon red Aleppo pepper 1/2 cup tahini (not too runny) 1.5 oz walnut, coarsely shopped 1 tablespoon fresh parsley, minced 1/2-to-3/4 teaspoon salt, as needed shell dough: 1 1/2 cups extra fine No.1 bulgur (բ լ ղ ո ւ ր , ց ո ր ե ն ի ձ ավար ) 3/4 cups water, plus 1/3 cup and more as needed 1 3/4 cups + 2 tablespoons coarse semolina (բ ո կ ե ղ , ս ի մ ի թ) 2 1/4-to-3 teaspoons fine salt 3/4 teaspoon red Aleppo pepper 1 1/2 teaspoons ground coriander seeds (գ ի ն ձ ) 1 1/2 teaspoons red pepper paste 3 tablespoons wheat flour red sauce: 1/4 cup sunflower oil 1 1/4 cups finely diced onion pinch of salt, plus more as needed 12 cloves garlic, minced 4 teaspoons ground coriander seeds (գ ի ն ձ ) 1 1/2 tablespoons red pepper paste 3-to-6 tablespoons water, to taste Prepare filling. To a bowl, add onion, sprinkle with salt and let stand 20 minutes. -
To-Go Menu SALADS with GARLIC SAUCE CHICKEN SHAWERMA STREET
SAMPLERS ATHENA’S WRAPS *ADD HUMMUS AND SALAD FOR $2* V DIP SAMPLER ......................................... 7 HUMMUS, GRECIAN DIP, BABA GHANOUSH & LABNEH CHICKEN SHAWERMA ............................... 7 8 ATHENA’S SAMPLER FOR ONE ................ 7 GRECIAN DIP, LETTUCE & TOMATOES FALAFEL, FRIED EGGPLANT, KIBBEH & MEAT GRAPE LEAF GYRO .............................................................. 7 8 GREEK MEZA V ......................................... 4 GRECIAN DIP, LETTUCE, TOMATOES & ONIONS TOMATOES, CUCUMBERS, ONIOINS, TURNIPS, PICKLES & OLIVES BEEF KOFTA ................................................ 7 MEAT FEAST ................................................. 25 GRECIAN DIP, LETTUCE, TOMATOES & ONIONS CHOOSE FIVE DIFFERENT SKEWER ITEMS BEEF SHAWERMA STREET ....................... 11 GRILLED 12-INCH BEEF WRAP, CUT INTO PIECES & SERVED To-Go Menu SALADS WITH GARLIC SAUCE CHICKEN SHAWERMA STREET .............. 10 GRILLED 12-INCH CHICKEN WRAP, CUT INTO PIECES & SERVED FETA SALAD .................................................. 6 WITH GARLIC SAUCE LETTUCE, FETA CHEESE & ATHENA’S SPECIAL SALAD DRESSING HALLOUMI CHEESE V ........................... 8 GREEK SALAD ............................................... 7 DRIED MINT, TOMATOES & BLACK OLIVES LETTUCE, FETA CHEESE, TOMATOES, CUCUMBERS, BLACK OLIVES & EGGPLANT V ............................................. 8 ATHENA’S SPECIAL SALAD DRESSING ARABIC SALAD .............................................. 7 FETA CHEESE, ONIONS & TOMATOES V HOURS FRESH-CUT TOATOES, CUCUMBERS, PARSLEY, -
@Cafehushhush 15170 Bangy Rd, Lake Oswego, Or 97035
(503) 274-1888 @CAFEHUSHHUSH 15170 BANGY RD, LAKE OSWEGO, OR 97035 WWW.HUSHHUSHMEDITERRANEANCUISINE.COM AUTHENTIC LEBANESE AND MEDITERRANEAN CUISINE APPETIZERS Served with fresh homemade pita bread. Extra bread $1.00 Substitute bread for veggies (GF) Our Kibbeh H ummus (V, GF) $7.50 Hummus Beiruti Style (V,GF) $9.95 A delightful dip of pureed garbanzo beans, blended with tahini, & A spicy version of our hummus, A delightful dip of pureed garbanzo lemon. Topped with extra virgin olive oil. beans, bleneded with tahini & lemon. Topped with extra virgin olive * Add a topping of your choice of meat: Gyro(H) or Chicken(H) +$4.00 oil. Baba Ghanouj (V, GF) $7.50 Falafel Plate (V, GF) $7.50 Charcoal broiled eggplant with a great smoky flavor, blended with Crispy, warm & delicious homemade chickpea veggie patties. Mixed lemon & tahini. Topped with extra virgin olive oil. with chopped parsley, onions, and garlic. Served with a side of tahini sauce. Labneh (GF) $7.50 Makdous (V) $7.50 Creamy cheese dip, made of middle Eastern strained Pickled baby eggplants, stuffed with walnuts, jalapeño, parsley, and yogurt. garnished with mint, and extra virgin olive oil. garlic. Topped with extra virgin olive oil. Ful Medames (V, GF) $7.50 Kibbeh (3pcs) $9.95 A hearty dip of fava beans simmered until tender, and flavored Tasty stuffed wheat balls, fried light and crispy, served warm, made with garlic, lemon and olive oil. from bulgar wheat dough and filled with ground beef, onions, nuts, and spices. Served with tzatziki sauce. (NO bread) Sambousek (3pcs) (H) $7.50 Warm, crispy stuffed pastries. -
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. -
00Trilye Sayi26
TR‹LYE’DEN YEN‹ LEZZETLER Y›l: 7 Say›: 26 Yeni umutlarla balık sezonunu açıyoruz. Her türlü olumsuz rüzga- Temmuz-A¤ustos-Eylül 2012 ra karşın beklentilerimizdeki olumlu gelişmeler moral veriyor. ISSN:1306-6595 2005 yılında ığrıp ile avlanmaya getirilen düzenlemeler sonucunda Mavi fiemsiye Turizm Ltd. fiti. Ad›na sinarit popülasyonu arttı. Çünkü ığrıp ile avlanma kıyılardaki eriş- ‹mtiyaz Sahibi ve Genel Yay›n Müdürü telik dediğimiz otluk alanlarda büyüyen yavru balıkları imhaya yö- Süreyya ÜZMEZ nelikti. Sorumlu Yaz› ‹flleri Müdürü Trilye’de de menülerde inovasyon ürünlere devam ediyoruz. Soğan- Mahmure ÜZMEZ lı ahtapot sote, karamelize soğanlı ılık lakerda, mürdüm erikli ar- Yay›na Haz›rlayan ve magnaclı sütlaç, makarnalı sütlaç, ahtapot pane, ahtapotlu çıtır pa- Yay›n Koordinatörü tates gibi yepyeni ürünler damaklarınızda heyecan yaratacak. Recep Peker TANITKAN [email protected] Üçüncü çeyrekte ve son çeyrekte durağan ekonomi kıpırdama sin- yalleri verecek, hiçbir zaman umudu yitirmeyip işimize dört elle sa- rılacağımız günlerdeyiz. Editör Söylediklerinizi duyurmak için kimseyi kolundan tutmayın, çünkü Ayflegül DO⁄AN insanlar sizi dinlemeye istekli değilseler onları tutacak yerde çene- Kapak Foto¤raf› nizi tutmanız daha hayırlıdır. London Eye Bol balıklı ve sağlıklı bir sezon diliyorum Reklam Servisi Mavi fiemsiye Turizm Ltd. fiti. Süreyya Üzmez Yay›n ‹dare Merkezi Trilye Restoran Reflit Galip Caddesi Hafta Sokak 11/B Gaziosmanpafla-ANKARA Tel:(0312) 447 12 00 (pbx) www.trilye.com.tr friendfeed.com/trilye facebook.com/trilyerestaurant www.blog.trilyerestaurant.com/ www.social.trilyerestaurant.com/ twitter.com/trilyefish Grafik-Tasar›m Yusuf MEfiE [email protected] Bask› & Cilt Ajans-Türk Gazetecilik Matbaac›l›k ‹nflaat Sanayii A.fi. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.