DOCSLIB.ORG

Nutritional Evaluation As Influenced by Cooking of Some Saudi Traditional Dishes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Nutritional Evaluation As Influenced by Cooking of Some Saudi Traditional Dishes Nutritional Evaluation as Influenced by Cooking of Some Saudi Traditional Dishes By Abdulatif Saleh Hamd Al Jasser B,Sc, (Food Technology) - 1982 M.Sc. (Human Nutrition) - 2003 King Saud University Late supervisor Profesor Abdullahi Hamid El Tinay Current supervisor Profesor Elfadil Elfadl Babiker A thesis submitted to the University of Khartoum in fulfillment for the requirements of the degree of Doctor of Philosophy (Agric.) Department of Food Science and Technology University of Khartoum Faculty of Agriculture December 2010 DEDICATION To my father To my sons and daughters To my wife (Um Abdallah) WITH LOVE ACKNOWLEDGEMENTS Thanks in beginning and at last for Allah the Gracious, the great for helping me going through and finishing this work. I wish to express my deep gratitude and sincere thanks to my late supervisor Professor Abdullahi Hamid El Tinay and my current supervisor Professor Elfadil Elfadl Babiker for his kindness, continuous interest, helpful encouragement, and supervision through- out the progress of this study. Also I would like to express my sincere thanks to my co- supervisor Dr. Seif Eldeen Bashier Ahmed for his great help and interest throughout the stages of the study and Dr. Nabila El Amir Yousif for her help and encouragement. My deep thanks to small and big family for encouraging me to fulfill this study. Finally, I am indebted to all those who in one way or another help me, specially Mr. Amin Abu Alkeer for statistical analysis all the staff members of the Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum. TABLE OF CONTENTS DEDICATION ......................................................................................................... i ACKNOWLEDGEMENTS .................................................................................... ii TABLE OF CONTENTS ....................................................................................... iii LIST OF TABLES .................................................................................................. v ABSTRACT ........................................................................................................... vi ARABIC ABSTRACT ......................................................................................... viii CHAPTER ONE: INTRODUCTION ..................................................................... 1 CHAPTER TWO: LITERATURE REVIEW ......................................................... 3 2.1 Traditional Foods .............................................................................................. 3 2.1.1 Food habits and cultural aspects ................................................................ 5 2.1.2 Nutritive value ............................................................................................ 7 2.1.3. Commonly consumed dishes in Saudi Arabia ........................................ 18 2.1.3.1. Kabsa ................................................................................................ 18 2.1.3.2. Hunaini ............................................................................................. 18 2.1.3.3. Garish ............................................................................................... 19 2.1.3.4. Gursan .............................................................................................. 20 2.1.3.5 Saleeg ................................................................................................ 21 2.1.3.5.1. Areas of consumption ................................................................... 21 2.2. Anti-nutritional factors ................................................................................... 21 2.2.1. Phytate ..................................................................................................... 23 2.2.1.1. Chemistry and occurrence of phytate ............................................... 24 2.2.1.2. Phytic acid content ........................................................................... 25 2.2.1.3. Interaction of phytic acid with mineral and proteins ....................... 26 2.2.1.4. Effect of processing on phytate ........................................................ 27 2.2.2. Tannins .................................................................................................... 31 2.2.2.1. Tannins as anti-nutrient .................................................................... 33 2.2.2.2. Reduction of tannins ........................................................................ 35 2.3. In vitro protein digestibility (IVPD) .............................................................. 39 2.3.1. Effect of processing on In vitro protein digestibility (IVPD) ................. 40 2.4. Proteins and amino acids composition ........................................................... 41 2.5. Vitamins and minerals composition ............................................................... 44 CHAPTER THREE: MATERIALS AND METHODS ........................................ 45 3.1 Materials .......................................................................................................... 45 3.2 Chemical analysis of samples ......................................................................... 47 3.2.1 Moisture content ...................................................................................... 47 3.2.2 Crude oil ................................................................................................... 47 3.2.3 Crude protein ............................................................................................ 47 3.2.4 Crude fiber ............................................................................................... 48 3.2.5 Total ash ................................................................................................... 48 3.2.6 Carbohydrates determination ................................................................... 48 3.2.7 Total energy ............................................................................................. 49 3.3. Determination of mineral content by atomic absorption spectrophotometer . 49 3.4 Determination of anti-nutritional factors ........................................................ 49 3.4.1 Determination of tannin content .............................................................. 49 3.4.2 Determination of phytate content ............................................................. 50 3.4.3 Standard curve preparation of phytic acid ............................................... 51 3.4.4 Trypsin inhibitor activity assay ................................................................ 52 3.5 In vitro protein digestibility ............................................................................ 52 3.6 In vitro starch digestibility .............................................................................. 53 3.7 Amino acid ...................................................................................................... 53 3.7.1 Amino acid analysis ................................................................................. 53 3.7.2 Amino acids scores calculation ................................................................ 54 3.8 Calculation protein efficiency ratio (C. PER) ................................................. 54 3.9 Statistical analysis ........................................................................................... 54 CHAPTER FOUR: RESULTS AND DISCUSSION ........................................... 55 4.1 Proximate composition of traditional Saudi dishes ......................................... 55 4.2 Mineral content of traditional Saudi dishes .................................................... 59 4.3 Antinutritional factors ..................................................................................... 62 4.3.1 Tannin content of Saudi traditional dishes ............................................... 62 4.3.2 Phytate content of Saudi traditional dishes .............................................. 65 4.3.3 Trypsin inhibitor activity of Saudi traditional dishes ............................... 67 4.4 In vitro protein digestibility of Saudi traditional dishes.................................. 69 4.5 In vitro starch digestibility of Saudi traditional dishes ................................... 71 4.6 Amino acids content ........................................................................................ 73 4.6.1 Amino acids content of dishes ingredients .............................................. 73 4.6.2 Amino acid conent of traditional dishes .................................................. 76 4.7 Calculated protein efficiency ratio of Saudi traditional diets .......................... 86 CHAPTER FIVE: CONCLUSION AND RECOMMENDATIONS ................... 89 5.1 Conclusions ..................................................................................................... 89 5.2 Recommendations ........................................................................................... 90 REFERENCES ...................................................................................................... 91 LIST OF TABLES Table Page 3.1 Ingredients of foods used in the study 46 4.1 Proximate composition fresh weight of traditional diet 46 4.2 Proximate composition dry weight of traditional diet 58 4.3 Minerals content of tradition foods mg/100 sample 60 4.4 Tannin content (%) of traditional diets 63 4.5 Phytic acid content of traditional diets 66 4.6 Trypsin inhibitor activity of traditional
Load more

Recommended publications
  • Juadah Kampung Menu
    JUADAH KAMPUNG MENU COLD APPERTIZED, SALAD AND CONDIMENTS Assorted Sushi Gado Gado, Rojak Buah, Ulam-ulam Kampong, Selection of Ikan Masin, Tauhu Sumbat, Pulut Kuning dengan Serunding, Pegedil Daging, Acar Buah Acar Rampai, Tempe Goreng Pedas, Telur Masin, Ikan Rabus Goreng, Bendi dengan Sambal Belacan, Terong Bakar dengan Sambal Assorted Western Cold Cut Platter x 2 Assorted Chinese Cold Cut Platter Mixed Salad x 6, Plain Salad x 8, Mango Chutney, Budu, Sambal Belacan, Cencaluk, Spicy Tomato Chutney, Tempoyak, Keropok x 4 Jenis, Papadam x 2 Jenis. Selection of Malay Fruit Pickle (Jeruk), Selection of Western Pickle KERABU Kerabu Mangga Muda, Kerabu Kacang Botol, Kerabu Sotong, Kerabu Nasi, Kerabu Daging, Kerabu Tauge Kerabu Kacang Panjang, Kerabu Jantung Pisang, Kerabu Kaki Ayam, Kerabu Nenas Timun, Kerabu Perut, Kerabu Telur SIDINGS Dates B.B.Q. (DEEPFRIED) STATION Hard Shell Prawn, Tiger Prawn, Fresh Water Prawn, Crab, Mussel, Sotong, Kembong Fish, Pari(Stingray) Fish, Chicken Sathin, Chicken Wing, Chicken Liver, Chicken Kidney, Chicken Drumstick, Chicken Satay, Beef Satay, Beef Tenderloin, Sausages, Whole Lamb, Sweet Corn, Tau Fu Bakar Otak-Otak, Keropak Lekor, Ayam Percik Deep-fried Sweet Potatoes, Yam and Bananas OUT DOOR STALL Sup Gearbox / Sup Campur Nasi Bukhari Lok-Lok Lamb & Chicken with Lebanese Bread or Pita Bread Roti John (Rotate in Daily Menu) Murtabak with Kari Ayam (Rotate in Daily Menu) Roti Canai (Rotate in Daily Menu) Rojak Sotong Kangkung Assorted Dim Sum Air Syrup x 4 Ais Kacang/Cendol Ice Cream with Condiments
    [Show full text]
  • Form the Five Core Valu
    Intr o The original Lebanese Dining Experience in Singapore since 2009 Food | Fun | Fusion | Friends | Family - form the five core values that complete the “Beirut Grill Experience.” At Beirut Grill, we place our customers as the highest priority in line with an alluring dining experience enhanced with serving good and healthy food in a warm and relaxed atmosphere. Your servers, referred to as 'Genies' , work passionately with the motto; “Your wish is Our command”. Lebanese Food is unique in that it combines the sophistication and subtleties of European haute cuisines with exotic ingredients of the orient and yet it is remarkable in its simplicity. Try the crown of Lebanese food - “MEZZA” (starters / antipasti/ tapas) infused with olive oil , herbs, brought in from the finest shops in Beirut. Great for sharing and getting a conversation started, it’s best enjoyed with our freshly baked breads. Your gastronomic journey continues with the mains featuring our award winning “Beirut Lamb Chops” & try our variety of Kebabs with Signature “Mixed Grill latter” and top off your meal with the sweet taste of “Baklava” With open hearts and smiles , we welcome you to Beirut Grill. “Your WISH is Our command” Beirut Grill | 72 Bussorah Street (S)199485 | Tel : +65 63417728 IG : beirutgrill_sg | F : Beirut Grill Fine Middle Eastern Cuisine | www.beirut.com.sg *Price subjected to taxes Star ter s Lentil Soup $7.00 Halloumi Salad Soup of the Day $19.00 $7.00 Mix of fresh vegetables Please ask our genie for mixed with cubes of halloumi today’s special.
    [Show full text]
  • Development of an Arab Food Frequency Questionnaire And
    Wayne State University Wayne State University Dissertations 1-1-2017 Development Of An Arab Food Frequency Questionnaire And Examination Of Changes In Dietary Patterns In Arab Immigrant Women To The nitU ed States Samiah Alqahtani Wayne State University, Follow this and additional works at: https://digitalcommons.wayne.edu/oa_dissertations Part of the Nutrition Commons Recommended Citation Alqahtani, Samiah, "Development Of An Arab Food Frequency Questionnaire And Examination Of Changes In Dietary Patterns In Arab Immigrant Women To The nitU ed States" (2017). Wayne State University Dissertations. 1777. https://digitalcommons.wayne.edu/oa_dissertations/1777 This Open Access Dissertation is brought to you for free and open access by DigitalCommons@WayneState. It has been accepted for inclusion in Wayne State University Dissertations by an authorized administrator of DigitalCommons@WayneState. DEVELOPMENT OF AN ARAB FOOD FREQUENCY QUESTIONNAIRE AND EXAMINATION OF CHANGES IN DIETARY PATTERNS IN ARAB IMMIGRANT WOMEN TO THE UNITED STATES by SAMIAH NAJI ALQAHTANI DISSERTATION Submitted to Graduate School of Wayne State University, Detroit, Michigan in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY 2017 MAJOR: NUTRITION AND FOOD SCIENCE Approved By: ______________________________ Advisor Date ______________________________ ______________________________ ______________________________ ______________________________ DEDICATION I would like to begin by thanking my family, albeit I understand any amount of gratitude shown to them is woefully inadequate. My father’s unconditional support is largely the reason that this Doctor of Philosophy degree was completed in the United States. No words are sufficient to describe my late mother’s contribution to my life before she passed away. I owe every bit of my existence to her.
    [Show full text]
  • Kabsa by Najla, Boynuyogun Camp, Turkey
    Family Chef: A taste of home Kabsa by Najla, Boynuyogun Camp, Turkey Difficulty: Difficult Ingredients: Black pepper Preparation time: 15 minutes 1 whole chicken Red pepper Cooking time: 45 minutes 5-6 cloves Cinnamon 1-2 laurel leaves 1 kg rice 1 onion Place the whole chicken in a deep Add water and boil the chicken. Now for the sauce - chop onion, pot. Top it with the cloves, laurel When fully cooked, tear the red pepper and green pepper into leaves, one whole onion, black chicken into little pieces and save little pieces and mix them with pepper, red pepper and cinnamon. the broth. olive oil in a separate pot for about five minutes then add half a kilo of grated tomatoes and let it simmer for another five minutes. Add half of the chicken pieces to Once mixed in with the sauce, Add one kilo of rinsed rice to the the sauce in the stew pot. add a dash of special kabsa spice mix and leave it on the stove until along with the chicken broth. the rice is fully cooked. Then add the rest of the chicken and dinner is ready! wfp.org/familychef Meet the Chef Welcome to The World Food of Syria, but we find ways to cope. I call my Programme’s (WFP) Family Chef family back home from time to time,” Najla series. Explore the culinary treasures explains while holding her stomach. She and cooking abilities of refugees who is pregnant with her third child who will be benefit from WFP’s cash-based transfers, born a refugee in Turkey.
    [Show full text]
  • Mix Your Own SPICES V2
    Revelations mix your own SPICES v2 www.svRevelations.com Achaar Ka Masala Yield: 1 cup Masala, a ground spice mixture is perhaps the most common and the easiest way of using 1 tablespoon red chilly powder whole spices. It takes a little effort to combine spices at home and make a spice blend. In the multitude of spice mix, Achaar Ka Masala stands out for its bright color. 1 tablespoon turmeric powder 3 tablespoons mustard seeds (sarson) 1 tablespoon fennel seeds (saunf) In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl. Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting. 1 tablespoon fenugreek seeds (methi dana) Transfer to the same bowl as mustard seeds. 1 tablespoon carom seeds (ajwain) Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one. 2 teaspoons nigella seeds (kalonji) Add the roasted spices in a blender and grind to a coarse powder. Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. 1 tablespoon salt (or to taste) Stir to combine. Store the Achaar Masala in a clean, dry airtight jar at room temperature. Make sure to use dry spoon to scoop out the masala. Achaar Masala has a shelf life of more than 6 months if stored at ideal conditions. Adobo Seasoning Yield: 7 tablespoons Prep Time: 10 minutes 2 tablespoons salt This seasoning is used often in Mexican and Filipino dishes. 1 tablespoon paprika 2 teaspoons ground black pepper In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic 1 1/2 teaspoons onion powder powder, and chili powder.
    [Show full text]
  • List of Asian Cuisines
    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
    [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]
  • Development of a Saudi Food Frequency Questionnaire and Testing Its Reliability and Validity
    Development of a Saudi Food Frequency Questionnaire and testing its reliability and validity Ibrahim M. Gosadi, MPH, PhD, Abdullah A. Alatar, MBBS, Mojahed M. Otayf, MBBS, Dhaherah M. AlJahani, MBBS, Hisham M. Ghabbani, MBBS, Waleed A. AlRajban, MBBS, Abdullah M. Alrsheed, MBBS, Khalid A. Al-Nasser, MBBS. ABSTRACT year food frequency consumption and 24 hours dietary recall, body weight and height were collected. Internal consistency, test-retest reliability, completeness تطوير استبانة ذات مصداقية و معولية لقياس تكرار .of the food list, and criterion validity were assessed اﻷهداف: استهﻻك الطعام في املجتمع السعودي. Results: One-hundred and thirty eight participants were interviewed to complete the 24 hours dietary recall and الطرق: هذه دراسة استقدامية مع إعادة اﻻختبار اُجريت في جامعة the constructed questionnaire. Approximately 85% of the امللك سعود، الرياض، اململكة العربية السعودية بني ديسمبر 2015 و 140 2016 food items reported in the dietary recall were covered in the food frequency questionnaire. The association of body مارس شملت ًنوعا من اﻷغذية في هذه اﻻستبانة بحيث mass index with meats )regression coefficients: 2.28( and مت استخدام أسلوبي اﻷسئلة املفتوحة و املغلقة. مت جمع بيانات عن dairy products consumption frequency was statistically تكرار استهﻻك اﻷطعمة للسنة املاضية و تذكر استهﻻك الطعام خﻻل significant )regression coefficients: 2.31(. A high overall اﻷربعة و العشرين ساعة املاضية و الطول و الوزن. مت اختبار التجانس reproducibility rate of the questionnaire was detected الداخلي و معولية إعادة اﻻختبار و كذلك مت اختبار اكتمال قائمة .)Pearsons’ correlation coefficient: 0.78 p<0.001( اﻷطعمة و مصداقية اخلاصية. Conclusion: The developed questionnaire has a high reliability and reasonable validity, and suitable for use النتائج:مت إجراء مقابﻻت لـ 138 ً مشاركافي هذا البحث بحيث مت in nutritional epidemiological investigations in Saudi جمع املعلومات عن طريق اﻻستبانة املطورة و تذكر استهﻻك الطعام .Arabia خﻻل اﻷربعة و العشرين ساعة املاضية.
    [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]
  • Arabic-English Dictionary
    Titel Critical Examination of some Arabic-German and Arabic-English Dictionaries Inaugural-Dissertation in der Philosophischen Fakultät II (Sprach- und Literaturwissenschaften) der Friedrich-Alexander-Universität Erlangen-Nürnberg vorgelegt von Ahmed Jneid aus Aleppo/ Syrien D29 Tag der mündlichen Prüfung: 6.11.2007 Dekanin: Universitätsprofessor Dr. Mechthild Habermann Erstgutachter: Universitätsprofessor Dr. Franz Josef Hausmann Zweitgutachter: Universitätsprofessor Dr. Wolfdietrich Fischer Contents Introduction .............................................................................................................. 1 1 Terminology....................................................................................................... 3 1.1 Macrostructure and microstructure........................................................................ 3 1.2 Active and passive bilingual dictionaries .............................................................. 3 1.3 Language pair........................................................................................................ 4 1.3.1 Word structure and parts of speech ............................................................... 7 2 Arabic- German lexicography ......................................................................... 9 2.1 Hans Wehr dictionary............................................................................................ 9 2.1.1 Editions.......................................................................................................... 9 2.1.2
    [Show full text]
  • 'The Big House and the Picket Fence'
    CHICAGO’SFREEWEEKLYSINCE | NOVEMBER | NOVEMBER CHICAGO’SFREEWEEKLYSINCE ‘The big house and the picket fence’ Tonya Crowder still dreams that she and her fi ance, Roosevelt Myles—who’s been in prison for decades fi ghting what he says is a wrongful conviction—will one day build a life together somewhere “nice, quiet, and simple.” By MC 7 THIS WEEK CHICAGOREADER | NOVEMBER | VOLUME NUMBER IN THIS ISSUE T R - CITYLIFE televisionsitcomhasashowand THEATER @ 03 SightseeingTraveltipsfor moreartsandculturehappenings 20 ReviewDennisZačekstages ChicagofortheWorld’s WaitingforGodotagainyears ColumbianExpositionyesyou a erhisfi rsttimeanacademic PTB shouldtipyourservers debatebecomesaraciallycharged EC SKKH D EKS confl agrationinTheNiceties C LSK NEWS&POLITICS 22 PlaysofnoteTheNutcracker D P JR 05 Joravsky|PoliticsImagine returnstoHousewithafewtwistsa 30 ShowsofnoteHighonFire MEP M TDKR coveringMadiganandFoxxthe womanexploresherlimitsinQueen YoungMALasCafeterasand CEBW wayRepublicanrunmediacover ofSockPairingandWhyTorture morethisweek AEJL Trump IsWrongandthePeopleWho 32 TheSecretHistoryof SWDI BJ MS LoveThemisabrutalsendupof ChicagoMusicPiecesofPeace S WMD L G FEATURE Americanparanoia cutmostoftheirbrilliantsoulfunk EASN L 07 CriminalJusticeTonya 16 ComedyKorporateBidnessturns forotherpeople’srecords L CS C -J CEB N B Crowderstilldreamsthatshe toYouTubetohilariouslyhighlight 35 EarlyWarningsAirborne LCMDLC andherfi anceRooseveltMyles whatBlackChicagoBeLike ToxicEventKissKeithFullerton J F SF JH who’sbeeninprisonfordecades
    [Show full text]
  • Extras Juices Dessert Hot Arabic Drinks Soft Drinks
    BRIYANI EMIRATES (CHICKEN) RM24 EXTRAS COFFEE DRINKS ROASTED CHICKEN WITH BOILED EGG IN RICE, BREAD RM3 ESPRESSO RM7 COOKED WITH ARABIAN SPICES AND SERVED RICE (MANDI/KABSA) RM8 AMERICANO RM8 WITH TOMATO SOUP QUARTER CHICKEN RM14 CAPPUCCINO RM9 BRIYANI EMIRATES (LAMB) RM33 LAMB (MANDI/KABSA) RM21 LATTE RM10 ROASTED NEW ZEALAND LAMB SHOULDER (250G) WITH NEW ZEALAND LAMB SHOULDER (250G) ICE LATTE RM11 BOILED EGG IN RICE, COOKED WITH ARABIAN SPICE AND GARLIC SAUCE RM5 MACCHIATO RM11 SERVED WITH TOMATO SOUP ARABIC SALAD RM12 MOCHA RM10 CHICKEN FAJITAS RM22 GREEK SALAD RM12 ICE MOCHA RM11 STARTER SLICES OF BONELESS & SKINLESS CHICKEN, ONION, FRIES RM5 HOT CHOCOLATE RM7 HUMMUS RM10 GREEN CAPSICUM, MOZARELLA CHEESE, FRIES, ICED CHOCOLATE RM8 CHILI & GARLIC SAUCE SERVED WITH BREAD ADDITIONAL ESPRESSO RM4.50 HUMMUS WITH LAMB RM15 JUICES SERVED WITH BREAD GRAPEFRUIT RM7 FALAFEL RM15 PIZZA ORANGE RM7 SOFT DRINKS PEPPERONI PIZZA RM22 CRANBERRIES RM7 COKE/ PEPSI/ 7-UP/ FANTA RM5 CHICKEN PIZZA RM20 TOMATO RM7 BARBICAN RM8 MARGHERITA PIZZA RM15 GRILL KIWI RM7 SARSI (BOTTLE) RM12 VEGETABLES PIZZA RM15 LAMB KEBAB RM25 STARFRUIT RM7 SARSI FLOAT RM15 CHICKEN KEBAB RM18 FRUIT PUNCH RM7 VIMTO RM7 SHISH TAWOOK RM18 FAMILY DEAL - 4 PERSONS APPLE RM7 DRINKING WATER RM2 SKEWERED CUBE CHICKEN GRILL MANDI/ KABSA WHOLE CHICKEN RM80 MANGO RM7 MANDI/ KABSA LAMB (1KG) RM110 LIME RM7 MANDI/ KABSA MIXED (CHICKEN & LAMB) RM98 PINEAPPLE RM7 HOT ARABIC DRINKS MAIN COURSES GREEN GUAVA RM7 TURKISH COFFEE RM10 MANDI CHICKEN RM22 PINK GUAVA RM7 ADANI TEA CUP RM7 CHICKEN AND
    [Show full text]