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Arabian Nights Feast Menu £49.95 per person, include full night Entertainment, Friday 26th April 2019 A bespoke cocktail or mocktail on arrival MEZZE (to share) Hummus Beetroot (V) Smooth chickpea dip with tahina, garlic, & beetroot Moutabal (V) Fried aubergine dip with tahina, strained yoghurt & garlic Muhammara (V) (N) Spicy slow- cooked red peppers with chillies, roasted mixed nuts & garlic Tabbouleh (V) Chopped parsley, mint, onion, tomatoes & bulgur wheat with an extra virgin olive oil & lemon juice dressing Batata Harra (V) Spiced sautéed potato cubes with red pepper, coriander, garlic, cumin & fresh chilli Grilled halloumi (V) Marinated grilled halloumi served with black olives, tomato & fresh mint Feta Falafel Spiced chickpea patties with garlic & coriander stuffed with feta cheese, served with tahina sauce Lamb Kibbeh (N) Cracked wheat parcel filled with spiced minced lamb, roasted pine nuts, confit onions & parsley, served with yoghurt sauce MAIN COURSE (choose from) Bamia bil Zeit (V) Slow- cooked okra with tomato, garlic & coriander, served with organic vermicelli rice Fish Tagine Slow- cooked mixed fish tagine with spices Charcoal- grilled lamb Charcoal- grilled marinated lamb cubes and lamb cutlet, served with vermicelli rice, harissa & garlic cause Charcoal- grilled chicken Charcoal- grilled marinated chicken cubes & baby chicken, served with vermicelli rice, harissa & garlic sauce Muhammar (minimum 3 people to order) Slow- roasted lamb shoulder served with organic couscous, lamb broth, apricots, figs, prunes & dates DESSERT (to share) Mint tea served with a selection of Arabic sweets, baklava, Turkish delight & fresh fruit spritzed with orange blossom water .

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Plate Market
SPECIALS | February 09 – February 15 Menu subject to change PLATE MON Breakfast Breakfast Green Eggs & Ham with Cage-Free Eggs Lunch Beef Tagine Apricots, Peas & Harissa with Rice or Spiced Couscous Eastern Stew (vg) with Artichoke, Potato, Fennel and Saffron with Rice or Spiced Couscous Dinner Domada Chicken, Tomato-Peanut Butter and Yam Stew with Rice Superkanja (vg) Veggie Stew or Chickpeas with Greens, Okra and Yams with Rice TUES Breakfast Spanish Scramble with Chorizo, Pico de Gallo, Cheddar & Jack Cheeses TACO Lunch & Build Your Own Taco, Burrito, Bowl or Salad TUESDAY Dinner Choice of: Beef, Pork, or Chicken (Halal), Black Beans, Pinto Beans, Smoked Tomato Rice, Cilantro Rice, Fajita Veggies, Topping Bar: Sour Cream, Aji Amarillo Cream, Pico de Gallo, Guacamole, Lettuce, Assorted Salsa, Cheese, Fajita Vegetables, Chipotle Cream WEDS Breakfast French Toast with Maple Syrup Lunch Beef Tagine Apricots, Peas & Harissa with Rice or Spiced Couscous Eastern Stew (vg) with Artichoke, Potato, Fennel and Saffron with Rice or Spiced Couscous Dinner Kofta Meatloaf with Harissa Glaze, served with Pearl Couscous with Almond, Mint and Raisins and Beet & Orange Salad Winter Veggie Tagine (v) served with Pearl Couscous with Almonds, Mint and Raisins THUR Breakfast Italian Scramble with Salami, Onion and Mozzarella Lunch Bamia Lamb & Okra Stew with Rice and Flatbread Koshari (v) with Flatbread Dinner Kofta Meatloaf with Harissa Glaze, served with Pearl Couscous with Almond, Mint and Raisins and Beet & Orange Salad Winter Veggie Tagine (v) served with Pearl Couscous with Almonds, Mint and Raisins FRI Breakfast Banana Pancakes with Maple Syrup Lunch Bamia Lamb & Okra Stew with Rice and Flatbread Koshari (v) with Flatbread MARKET French Market Ham, Swiss, Roasted Onions, Arugula and Grain Mustard Marmalade on a French Baguette Roll Made in a facility that also prepares wheat-based foods.
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The Impact of Caffeine and Coffee on Human Health
nutrients The Impact of Caffeine and Coffee on Human Health Edited by Christina Bamia and Marilyn Cornelis Printed Edition of the Special Issue Published in Nutrients www.mdpi.com/journal/nutrients The Impact of Caffeine and Coffee on Human Health The Impact of Caffeine and Coffee on Human Health Special Issue Editors Christina Bamia Marilyn Cornelis MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editors Christina Bamia Marilyn Cornelis National and Kapodistrian Northwestern University University of Athens Feinberg School of Medicine Greece USA Editorial Ofﬁce MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Nutrients (ISSN 2072-6643) from 2018 to 2019 (available at: https://www.mdpi.com/journal/nutrients/ special issues/impact of caffeine and coffee on human health). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03921-834-9 (Pbk) ISBN 978-3-03921-835-6 (PDF) c 2019 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND.
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Phd Thesis, Wageningen University, Wageningen, NL (2015) with References, with Summaries in English and Dutch
Healthy aging through a healthy diet Never too old to eat healthy?! Nicole Jankovic Thesis committee Promotors Prof. Dr Ellen Kampman Personal chair at the Division of Human Nutrition Wageningen University Prof. Dr Edith J.M. Feskens Personal chair at the Division of Human Nutrition Wageningen University Prof. Dr Lisette C.P.G.M de Groot Personal chair at the Division of Human Nutrition Wageningen University Co-promotors Dr Anouk Geelen Assistant professor, Division of Human Nutrition Wageningen University Other members Prof. Dr Matty P. Weijenberg, Maastricht University, NL Prof. Dr Marjolein Visser, VU University Amsterdam, NL Dr Marga C. Ocké, National Institute for Public Health and the Environment, Bilthoven Prof. Dr Gerrit Jan Hiddink, Wageningen University This research was conducted under the auspices of the Graduate School VLAG (Advanced studies in Food Technology, Agrobiotechnology, Nutrition and Health Sciences. Healthy aging through a healthy diet Never too old to eat healthy?! Nicole Jankovic Thesis submitted in fulfilment of the requirements for the degree of doctor at Wageningen University by the authority of the Rector Magnificus Prof. Dr M.J. Kropff, in the presence of the Thesis Committee appointed by the Academic Board to be defended in public on Friday 13 February 2015 at 4 p.m. in the Aula. Nicole Jankovic Healthy aging through a healthy diet Never too old to eat healthy?! 160 pages PhD thesis, Wageningen University, Wageningen, NL (2015) With references, with summaries in English and Dutch ISBN: 978-94-6257-250-8 Für meine Familie, insbesondere für die, die schon früher gehen mussten. Studying the elderly “Think of it this way.
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The Role of Social Agents in the Translation Into English of the Novels of Naguib Mahfouz
Some pages of this thesis may have been removed for copyright restrictions. If you have discovered material in AURA which is unlawful e.g. breaches copyright, (either yours or that of a third party) or any other law, including but not limited to those relating to patent, trademark, confidentiality, data protection, obscenity, defamation, libel, then please read our Takedown Policy and contact the service immediately The Role of Social Agents in the Translation into English of the Novels of Naguib Mahfouz Vol. 1/2 Linda Ahed Alkhawaja Doctor of Philosophy ASTON UNIVERSITY April, 2014 ©Linda Ahed Alkhawaja, 2014 This copy of the thesis has been supplied on condition that anyone who consults it is understood to recognise that its copyright rests with its author and that no quotation from the thesis and no information derived from it may be published without proper acknowledgement. Thesis Summary Aston University The Role of Social Agents in the Translation into English of the Novels of Naguib Mahfouz Linda Ahed Alkhawaja Doctor of Philosophy (by Research) April, 2014 This research investigates the field of translation in an Egyptain context around the work of the Egyptian writer and Nobel Laureate Naguib Mahfouz by adopting Pierre Bourdieu’s sociological framework. Bourdieu’s framework is used to examine the relationship between the field of cultural production and its social agents. The thesis includes investigation in two areas: first, the role of social agents in structuring and restructuring the field of translation, taking Mahfouz’s works as a case study; their role in the production and reception of translations and their practices in the field; and second, the way the field, with its political and socio-cultural factors, has influenced translators’ behaviour and structured their practices.
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BAMIA MISHMISHEEYE 1 Lb Fresh Okra, Thin, Medium Sized, Hard
Copyright © 2010-2014 christine bedrossian|atelierchristine.com, unless otherwise stated. All rights reserved. Posted By admin On Nov 24, 2014 URL to article: http://atelierchristine.com/archives/10389/recipe/syrian-sweet-and-sour-okra-with-tamarind BAMIA MISHMISHEEYE Pan-Roasted Sweet & Sour Okra & Vermicelli Rice Pilaf 1 lb fresh okra, thin, medium sized, hard stems trimmed 2 tablespoons olive oil 6 cloves garlic, sliced 1 tablespoon tomato paste 1-to-2 teaspoons tamarind pulp, dissolved in a little hot water, strained 3/4-to-1 1/4 cups water half a lemon juice, about 2 tablespoons 1/4 teaspoon salt 1/4 teaspoon allspice 1/2 cup dried whole apricots, unsweetened, unsulphured 1/2 cup dried whole prunes, unsweetened, unsulphured 1 teaspoon white granulated sugar a dash each of cinnamon and cloves for vermicelli rice pilaf: 2 tablespoons sunflower oil 1/2 cup vermicelli noodles, broken-up 3 1/2 cups hot water 2 cups rice, medium-grain or short, washed, drained 1-to-1 1/2 teaspoons salt Prepare okra. Quickly and gently wash okra without pressing against the flesh. Cover with salted water and juice of one lemon. Set aside 30-to-60 minutes. Heat oil over medium-high heat, add okra and sauté for 2 minutes; do not stir, rather shake pan to turn over okra. Add garlic and cook until lightly browned. Stir in tomato paste followed by tamarind pulp. Add water, lemon juice, salt and allspice. Cover and simmer on low for 5 minutes. Add apricots, prunes, sugar, cinnamon and cloves. Simmer, covered, for an additional 20 minutes until okra is crisp tender but not mushy and sauce turns to a glaze - if it starts to stick to the pot add an additional 1 tablespoon hot water.
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Bamia - Okra Sauce
Exquisite... Bamia - Okra Sauce TERRA Winner of 62 Great Taste Awards ROSSA www.terra-rossa.com Bamia - Okra Sauce About this Sauce About Terra Rossa Sauces • A fi rm favourite in the Middle East, Bamia, Arabic for Okra, is a combination of fresh okra, tomatoes, loads of garlic, coriander and a touch of chillies. • Naturally sweetened with pomegranate molasses, Bamia is deliciously fi rm, bursting with fl avour and preserved with the very best extra virgin olive oil. • In the Middles East, it’s almost always cooked as a lamb or beef stew but we love it the vegetarian way. Simply heat up the content of the jar and enjoy with freshly cooked rice, noodles, grains such as bulgur or Freekeh with a sprinkle of chopped fresh coriander leaves. • It’s really tasty scooped up with freshly baked fl atbread or tucked inside it with boiled eggs, a smidgen of yoghurt for a snack at any time of day – and for those who like it hot, simply add a dash of Dukka Harissa. Terra Rossa brings you a delicious range of Great Taste Award- • For those who care about their well-being, studies show that it’s loaded Winning products of UK-made with vitamins especially K and A, soluble fi bres, vital minerals and protein - Arabian sauces, relishes and even our ancestors were well aware of that - including Cleopatra. spreads infused with a wide range of Jordanian, Palestinian and Ingredients Lebanese ingredients. Okra, Red Onion, Garlic, Red Chilli, Fresh Coriander, Garlic Oil, Preserved These versatile sauces simply Lemons, Baharat, Pomegranate Molasses, Black Pepper, Sumac, Salt, transform the taste of anything Tamarind, Date Molasses, Coriander Powder & Cumin.
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Javed Update
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Iftar Menu 1
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Türk Toplumsal Yaşantisinin Ladino Üzerindeki Etkileri
549 TÜRK TOPLUMSAL YAŞANTISININ LADİNO ÜZERİNDEKİ ETKİLERİ ERİŞ, Mahir Ünsal TÜRKİYE/ТУРЦИЯ ÖZET 1492 yılında İberya Yarımadası’ndan kovulmalarının ardından Sefarad Yahudilerinin büyük bir kısmı dönemin süper güçlerinden olan Osmanlı İmparatorluğu’na sığınmıştı. Yaşam, barınma ve geleneklerini rahatça sürdürebilme hakları Osmanlı Millet Sistemi’nce kendilerine sağlanan Osmanlı Sefaradları, Tanzimat-Islahat dönemine kadar kendi kabuğunda yaşadığından ötürü 15. yüzyıl İspanyolcasını korumayı başarmışlar, ancak bundan sonra Müslüman Türk toplumuyla daha yakın ilişkiler geliştirmek durumunda kaldığından Yahudi İspanyolcası olan Ladino, Türkçenin yoğun etkisine maruz kamıştır. Daha önceleri içine kapanık toplum yapıları sebebiyle İspanya’dan getirdikleri dil ve kültür özelliklerini koruyabilen topluluk, daha sonra Cumhuriyet’in de ilanı ve Türkçenin tüm yurtta tek resmî dil olarak kabulüyle Ladino’yu eskisi kadar iyi koruyamamışlardır. Anahtar Kelimeler: Türkiye Yahudiliği, Ladino, Türkçe, Yahudi dilleri, Sefarad Yahudileri, Osmanlı Yahudileri. ABSTRACT After being expelled from the Iberian Peninsula in 1492, most of the Sephardic Jews were given shelter under the Ottoman Empire, a superpower of the time. Since Sephardic Jews of the Ottoman Empire, who were provided with the rights to life, and of accommodation and freely keeping their traditions by the Ottoman Millet System, did not come out of their shell until Tanzimat-Islahat period, were able to protect the 15th century Spanish language but afterwards, Ladino (Judeo-Spanish) was deeply influenced by Turkish language because of the rapid integration of the Jews with the Muslim Turkish society. The Jewish community kept the language and cultural aspects brought from Spain thanks to their introvert social structure but later they could not protect Ladino, after the promulgation of the Republic and the acceptance of Turkish as the official language.
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Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
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The State of Sudan's Biodiversity for Food and Agriculture
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