DOCSLIB.ORG

Chef's Specials

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Chef's Specials • small plates + Chef’s specials • $0.25 per each select drink • sharing dessert *all reservations have a 2 hour time limit UNLIMITED SMALL PLATES $ PER PERSON Soups FOR / FOR Salads ... Mezze BALKANVEAL ... Meat&Poultry comes with aged cheese, šopskateleća krem salata čorba tomato / peppers ALL OUR MEATS ARE PREPARED pork cracklings, ajvar, cucumberroot vegetables / onion / creme / aged fraiche cheese ONALL A OUR CHARCOAL MEATS ARE GRILL PREPARED pickled vegetables ON A CHARCOAL GRILL ... AMBARTOMATO ... Chef’s Specials ... BEEF PROSCIUTTO kaleparadajz / shaved supa carrots homemade basil pesto STEAK TARTARE* goveđa pršuta apples / pine nuts tartarSTEAK biftek TARTARE* pork cracklings ... / onion BLACK SQUID RISOTTO endive elderflower lemon dressing caperstartar biftek/ house pork pickled cracklings vegetable / onion LAMB PROSCIUTTO capers / house pickled vegetable ... ... WITHjagnjeća SHRIMP pršuta SQUASH ... BALKAN KEBAB tiger shrimp and mascarpone ... SPICY SALAMI Flatbreadmixed greens / panko-crusted mozzarella ćevapiBALKAN house KEBAB ground beef & veal onionćevapi / house paprika ground beef & veal SMOKEDkulen TROUT SPREAD ... crispy bacon / roasted pepper pomegranateOVENBAKED dressing onion / paprika jalapeno, cilantro, mayo AMBAR SLIDER* ... ... LAMB ... ... pljeskavicaAMBAR SLIDER* house ground beef & veal FALAFEL ... QUINOA reddill quinoa bechamel / mustard and lemon dressing chipotlepljeskavica mayo house / lettuce ground / tomato beef & veal TahiniKajmak paste, dry cranberries, bar cucumber eggplant aioli / fresno pepper urnebes / lettuce / tomato green pea puree / strawberry ... ... WILD BOAR PATTY SCALLOPS ... SKIM MILK SPREAD WHITE ... ... gurmanskaWILD BOAR bacon PATTY almond, coconut cauliflower cream PICKLEDaged cheese CABBAGE / mozzarella ZLATIBOR ... smoked paprika oil smokedgurmanska gouda bacon / pickles / pesto stari kajmak / aged 3-6 months fresh herb / true oil / olive oil smoked gouda / pickles / pesto CHICKEN KEBAB ... ... ... ŠUMADIJA ... MUSHROOM pilećiCHICKEN ražnjić KEBAB mladi kajmak / unaged leeks / mozzarella cheese / arugula kajmakpileći ražnjić sauce / pickles kajmak sauce / pickles SMOKED SALMON ... Flatbread ALMOND CRUSTED CHICKEN ... capers / dill / onion / lemon manastiracALMOND CRUSTEDwalnut / green CHICKEN apple ... OVENBAKED chivemanastirac / wasabi walnut mayo / green apple MUSHROOM ... Mezze ... chive / wasabi mayo LAMB Vegetables ... porcinicomes with / walnut aged cheese, dill bechamel LAMB MEDALLIONS ... pork cracklings, ajvar, GRILLED ASPARAGUS* ... jagnjećiLAMB MEDALLIONS ražnjić house ground lamb HERB ... eggplant aioli / fresno pepper jagnjeći ražnjić house ground lamb basilpickled / teragonvegetables / dill / garlic špargle thyme veloute dill yogurt / pomegranates WHITEroasted squash ... / quail egg dill yogurt / pomegranates BEEF PROSCIUTTO PORK BELLY ... ... aged cheese / mozzarella CHEF’S KAJMAK SELECTION ... goveđa pršuta BRUSSELS SPROUTS ... svinjskiPORK BELLYpauflek šumadija / mushroom / herb fresh herb / true oil / olive oil svinjski pauflek LAMB PROSCIUTTO applewood smoked bacon Ambar BBQ sauce / housemade pickles GRILLEDlemon & garlic VEGGIE yogurt ... Ambar BBQ sauce / housemade pickles jagnjeća pršuta homemade pesto GRILLED PORK NECK ... ... AMBAR FRIES ... svinjskiGRILLED vrat PORK NECK SPICY SALAMI kalamata olives / seasonal vegetables svinjski vrat kulen krompirići chives mashed potatoes / miso mustard Spreads homemade spices / red peppercorn mashed potatoes / miso mustard PORK SAUSAGE ... ... ... URNEBES PIQUILLO PEPPER CROQUETTE ... svinjskaPORK SAUSAGE kobasica aged cow cheese / ajvar / chilli flakes panko breaded & stued housemadesvinjska kobasica mustard sauce Kajmak bar with cheese / kalamata jam housemade mustard sauce ... Vegetables AJVAR SKIM MILK SPREAD PULLED PORK ... roasted red pepper / eggplant / garlic GRILLEDBALKAN ZUCCHINIASPARAGUS* ... ... ZLATIBOR ... pohovane tikvice trgana prasetina slow cooked pork ... špargle thyme veloute ROASTED EGGPLANT SPREAD mashed potatoes / cabbage slaw roastedstari kajmak eggplant / aged / garlic 3-6 months / sesame oil / soy sauce roastedfried zucchini squash / /tzatziki quail egg / cucumber Seafood ... ... ... SLOW ROASTED LAMB ... TZATZIKIŠUMADIJA WITH BRUSSELSMUSHROOM SPROUTS PILAV ... SESAME CRUSTED SALMON* mladi kajmak / unaged applewoodpilav sa pečurkama smoked bacon jagnjećeharissa / pečenje arugula ROASTED BEETS ... lemonroot vegetables & garlic yogurt / rice / cremini mushroom slowpoppy cooked seed dressingpotatoes / garlic yogurt yogurtSMOKED / roasted SALMON beets ... / garlic ... capers / dill / onion / lemon AMBARCABBAGE FRIES CASUELA ... ... DRUNKEN MUSSELS LAMB PATE ... krompirićipodvarak braised chives cabbage / leeks dagnje rakija / capers / lemon / cream MUSHROOM ... cream cheese / horseradish dressing homemadecarrots / dry spices pepper / red / yogurt peppercorn porcini / walnut RAINBOW TROUT ... ... Seafood ... GARLIC BEANS MARINATED THREE ... PEPPERS pastrmka mediterranean salsa ... ... BALKAN ZUCCHINI meljeniHERB pasulj SESAME CRUSTED SALMON* basil / teragon / dill / garlic pohovanespicy / mild tikvice / mixed with cheese harissapotato salad / arugula / onion onion / dried pepper / paprika fried zucchini / tzatziki / cucumber BAKED BEANS ... GRILLEDpoppy seed SHRIMP dressing ... CHEF’S KAJMAK SELECTION ... ... CHEF’S SPREAD TASTING onion / dry roasted pepper ... / paprika grilovani gambor šumadija / mushroom / herb CABBAGE CASUELA DRUNKEN MUSSELS ... urnebes / beet tzatziki / lamb pate podvarak braised cabbage corn puree / aged cheese BOUYIOURDI ... dagnje rakija / capers / lemon / cream dry pepper / yogurt cheese /eggplant / tomato / kalamata jam CRISPY SMELT ... RAINBOW TROUT ... MARINATED THREE PEPPERS ... pastrmkagirice tartar mediterranean sauce salsa spicy / mild /stued with cheese HomemadeSpreads pies ... GRILLEDpotato salad CALAMARI / onion MEAT ... ... ... lignje marinated fenel / fresh gremolata URNEBES BAKED BEANS GRILLED SHRIMP ... agedpita sa cow mesom cheese veal / ajvar & beef / chilli flakes onion / dry roasted pepper / paprika crispy phyllo / garlic yogurt Slow-cooked food FRIEDgrilovani CATFISH gambor ... ... somovinacorn puree lemon / aged caper cheese tartar sauce AJVARCHEESE ... LAMB LASAGNA ... roasted red pepper / eggplant / garlic ... pita sa sirom / crispy phyllo dill bechamel / garlic yogurt TUNACRISPY TARTARE SMELT ... ROASTEDcheese / cucumber EGGPLANT yogurt SPREAD/ spinach ... eggplant / tomato squidgirice inktartar butter sauce / pear salsa roasted almonds roasted eggplant / garlic / sesame oil / soy sauce ... ... POTATO ... STUFFED SOUR CABBAGE GRILLED CALAMARI TZATZIKIleeks / potato WITH / kimchi yogurt sarma pork belly / tomato sauce lignje marinated fenel / fresh remolata arborio rice / yogurt ... ... Slow-cooked food FRIED CATFISH ROASTED BEETS ... yogurt / roasted beets / garlic STUFFEDLAMB LASAGNA PEPPER ... somovina lemon caper tartar sauce punjenadill bechamel paprika / garlic yogurt ... eggplant / tomato Large plates SaladsLAMB PATE beef & pork / root vegetables / dill sauce cream cheese / horseradish dressing ... ... BALKAN ... MIX MEAT BEEFSTUFFED SHORT SOUR RIB CABBAGE GOULASH ... GARLICšopska salata BEANS tomato ... / peppers gulašsarma trofie pork pastabelly // tomatoroot vegetables sauce mešano meso pork neck / sausage meljenicucumber pasulj / onion / aged cheese parsley-baconarborio rice / yogurt butter Dessertskebab / chicken skewers / ambar fries onion / dried pepper / paprika urnebes spread / organic slaw ... AMBAR ... STUFFED PEPPER ... SMOKED PORK SHANK FOREST GNOCCHI ... ... CHEF’Skale / shaved SPREAD carrots TASTING ... punjena paprika SEA FOOD PLATTER apples / pine nuts braised cabbage /horseradish *San Pellegrino award winner urnebes / beet tzatziki / lamb pate beef & pork / root vegetables / dill sauce chocolatemorski plodovi mousse trout / bitter/ mussels orange cake endive elderflower lemon dressing PULLED PORK ... grilled shrimp / grilled calamari / organic slaw trganaBEEF SHORT prasetina RIB slow GOULASH cooked pork ... ground chocolate / orange gelee SQUASH ... mashedgulaš trofie potatoes pasta // cabbageroot vegetables slaw taragon gnocchi / passion fruit espuma mixed greens / panko-crusted mozzarella parsley-bacon butter black tea sauce Homemade pies ... crispy bacon / roasted pepper SLOW ROASTED LAMB ... MEATpomegranate ... dressing jagnjeće pečenje RASPBERRY SORBET pita sa mesom veal & beef slow cooked potatoes / garlic yogurt crispyQUINOA phyllo ... / garlic yogurt red quinoa / mustard and lemon dressing CHEESEgreen pea ... puree / strawberry SELECT DRINKS pita sa sirom / crispy phyllo SARAJEVO OLD FASHIONED plum rakia / bourbon / plum syrup / bitters cheesePICKLED / cucumber CABBAGE yogurt ... / spinach smoked paprika oil MANDARIN SMASH vodka / muddled mandarins / pomegranate juice cinnamon syrup / lime juice MULLED WINE cabernet sauvignon / anise star / cinamon / all spice / orange essence / cane syrup Soups COSMO FLIP vodka / muddled grapes / mint syrup / lime juice / cranberry juice VEAL ... HOUSE RED, WHITE & SPARKLING teleća krem čorba BUD LIGHT BEER / MIXED RAIL DRINKS root vegetables / creme fraiche TOMATO ... *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase paradajz supa homemade basil pesto your risk of food borne illness. Please inform your server of any food allergies..
Load more

Recommended publications
  • Özel Küçük Prens Okullari Lise Bölümü Ekim- 2018 Sabah Beslenme Menüsü
    ÖZEL KÜÇÜK PRENS OKULLARI LİSE BÖLÜMÜ EKİM- 2018 SABAH BESLENME MENÜSÜ 1.10.2018 2.10.2018 3.10.2018 4.10.2018 5.10.2018 SOKAK SİMİTİ GÖBEK SALATA - SALATALIK VE BEYAZ PEYNİRLİ PARMAK BÖREK FIRINLANMIŞ BEYAZ PEYNİRLİ MAYDANOZLU EKMEK SADE AÇMA PEYNİRLİ SANDVİÇ MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT 8.10.2018 9.10.2018 10.10.2018 11.10.2018 12.10.2018 PEYNİRLİ SİGARA BÖREĞİ GÖBEK SALATA - SALATALIK VE KAŞAR PATATESLİ MİNİ PİZZA ÖRGÜLÜ SİMİT PEYNİRLİ GÖZLEME PEYNİRLİ SANDVİÇ MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT 15.10.2018 16.10.2018 17.10.2018 18.10.2018 19.10.2018 PATATESLİ MİNİ PİZZA FIRINLANMIŞ KAŞAR PEYNİRLİ EKMEK GÖBEK SALATA - SALATALIK VE KREM ZEYTİNLİ POĞAÇA PEYNİRLİ GÖZLEME PEYNİRLİ SANDVİÇ MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT 22.10.2018 23.10.2018 24.10.2018 25.10.2018 26.10.2018 SADE POĞAÇA GÖBEK SALATA - SALATALIK VE KAŞAR PATATESLİ PARMAK BÖREK PEYNİRLİ MİNİ PİZZA FIRINLANMIŞ KAŞAR PEYNİRLİ EKMEK PEYNİRLİ SANDVİÇ MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT 29.10.2018 30.10.2018 31.10.2018 1.11.2018 2.11.2018 SOKAK SİMİTİ FIRINLANMIŞ KAŞAR PEYNİRLİ EKMEK PATATESLİ PARMAK BÖREK GÖBEK SALATA - SALATALIK VE BEYAZ FIRINLANMIŞ KAŞAR PEYNİRLİ EKMEK PEYNİRLİ SANDVİÇ MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT 1 SARDUNYA YETKİLİSİ SARDUNYA YETKİLİSİ SARDUNYA YETKİLİSİ ŞENER YORGANCI PINAR KARAHAN MURAT AŞAR OPERASYON
    [Show full text]
  • Quiz: How Well Do You Know Mediterranean Foods?
    MAY is INTERNATIONAL MEDITERRANEAN DIET MONTH MAKE EACH DAY MEDITERANEAN How Well Do You Know Mediterranean Foods? Match each Mediterranean food to its country or region of origin. Good luck! 1. Dukkah Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazel- nuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word “to pound.” ● Lebanon ● Croatia ● Israel ● Egypt 2. Pesto Pesto is a sauce traditionally made by crushing together garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil in a marble mortar with a wooden pestle. It’s usually used as a sauce for pasta. ● Crete, Greece ● Liguria, Italy ● Sicily, Italy ● Provence, France 3. Kalamata Olives Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads. ● Tunisia ● Greece ● Italy ● Cyprus 4. Paella Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood. ● Valencia, Spain ● Sicily, Italy ● Provence, France ● Barcelona, Spain 5. Burrata Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside. ● Crete, Greece ● Puglia, Italy ● Umbria, Italy ● Andalusia, Spain © 2017Oldways Preservation Trust www.oldwayspt.org ˆ 6. Halloumi Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It’s similar to mozzarella, only it holds up on the grill. ● Portugal ● Cyprus ● Greece ● Syria 7.
    [Show full text]
  • Kafkas Cafe Cat.Pdf
    www.kafkasfoods.com 1 Catalogue 2021 Catalogue kafkasfoods.com FOODS ABOUT US. 2 Catalogue 2021 Catalogue kafkasfoods.com ABOUT US. Kafkas Foods Ltd was founded in 2002. We are a pioneer in the sourcing, manufacturing EN and distributing of frozen food products. Our mission is to introduce premium quality products from our national heritage all around the world at affordable prices. Over the years, Kafkas Foods has become more competitive in three areas; providing 3 traditional products, international import/export and nationwide distribution. Kafkas Foods has considerably invested over the last 17 years which has enabled us to expand our range of products and services. Our initial aim was to be the No.1 Halal frozen food supplier of the UK. However, since then have expanded and developed our operation of frozen foods from meat, poultry, fish vegetables and pastries products. Our modern fleet of frozen delivery vehicles provide efficient, reliable, and regular deliveries throughout the UK and Ireland. Catalogue 2021 Catalogue kafkasfoods.com 4 Catalogue 2021 Catalogue kafkasfoods.com Catalogue 2021 Catalogue kafkasfoods.com 5 PASTALAR - CAKES 6 Cakes Catalogue 2021 Catalogue kafkasfoods.com A-2330 MAUN LEMON CHEESECAKE 12PCS 1 Qty 7 12X150GR Catalogue 2021 Catalogue A-2331 MAUN RASPBERRY CHEESECAKE 12PCS 1 Qty 12X150GR kafkasfoods.com A-2335 MAUN BELLA VISTA CAKE 1 Qty 9X165GR A-2336 A-2337 MAUN TIRAMISU SQUARE CAKE MAUN LATTE SQUARE CAKE 8 1 Qty 9X165GR 10X140GR Catalogue 2021 Catalogue A-2338 A-2339 MAUN MOSAIC CAKE MAUN OREO MONO CAKE
    [Show full text]
  • Nomad Menu Folded Option
    STAY A WHILE LONGER? 5 POINT CHEVALIER ROAD POINT CHEVALIER, AUCKLAND 1022 PLEASE ASK YOUR WAITRESS/WAITER ABOUT GFO AND DFO OPTIONS! PHONE: 09 815 9595 [email protected] www.nomadrestaurant.co.nz DESSERTS CHOCOLATE BROWNIE $15 Served with vanilla ice cream, freeze-dried white chocolate, and chocolate sauce. CRÈME BRULÉE $15 Vanilla flavoured brulée, with shortbread. ALMOND & ORANGE CAKE $15 With coconut sorbet ice cream, and freeze-dried raspberries. AFFAGATO $15 Vanilla ice cream, espresso and your choice of liqueur. FIG & BERRIES TRIFLE $15 With coffee and fig mousse, berry compote, whipped cream, and freeze-dried raspberries. All of us possess nomadic tendencies – we are travelers, HOT BEVERAGES each with our own lessons and experiences to share with one another. BLACK TEA $4.5 BLACK COFFEE $4 The offering is also a product of such sharing of Earl Grey Superior Short Espresso | Long Black | techniques and skills – while influenced by flavours of Organic English Macchiato | Piccolo the Mediterranean; the product is an international Breakfast fusion of passion and craft. Nomad is about more than GREEN TEA $4.5 WHITE COFFEE $4.5 just food, wine, cocktails, or hospitality – it is about a Japanese Green Sencha Flat White | Cappuccino | Chai Latte shared experience. $4.5 HERBAL TEA CHOCOLATEY $4.5 Pure Peppermint We welcome you all to Nomad and look forward to Hot Chocolate | Mocha Moroccan Mint hosting you and making your acquaintance! $6 FRUIT TEA $4.5 MORE CHOCOLATEY Ginger & Lemon Whittaker's Hot Chocolate Otago Summer Fruit PLEASE ASK YOUR WAITRESS/WAITER WELCOME NOMADS ABOUT GFO AND DFO OPTIONS! PLATTERS WOODFIRED PIZZAS MAINS GLUTEN FREE 12 INCH ONLY / ADD $3 DIPS AND GRITS $29 MARGHERITA $21/26 MARKET FISH OF THE DAY Falafel, labne, sarma, taramasalata, hummus, tomato mint salsa, with tomato, mozzarella, basil, and parmesan.
    [Show full text]
  • The Diversity of Plants Used for the Traditional Dish Sarma in Turkey: Nature, Garden and Traditional Cuisine in the Modern Era
    Emirates Journal of Food and Agriculture. 2017. 29(6): 429-440 doi: 10.9755/ejfa.2016-09-1238 http://www.ejfa.me/ REGULAR ARTICLE The diversity of plants used for the traditional dish sarma in Turkey: nature, garden and traditional cuisine in the modern era Yunus Dogan1, Anely Nedelcheva2*, Andrea Pieroni3 1Buca Faculty of Education, Dokuz Eylul University, Buca, Izmir, Turkey, 2Department of Botany, Sofia University “St. Kliment Ohridski”, Sofia, Bulgaria, 3University of Gastronomic Sciences, Bra, Pollenzo, Italy ABSTRACT The selection of leaves for the traditional dish sarma is the result of human experience and observation, and the transfer of traditional knowledge in regions differing in the richness of their species. The purpose of this study is to update the list of leaf vegetable plants that are used to prepare the traditional dish sarma and to analyse the biodiversity of the species used and their status in the Turkish flora. Seventy-three taxa whose leaves are used to prepare sarma in Turkey are reported. The prevalent species are those of Rumex (11), Salvia (5), Beta and Malva (4), Alcea, Arum, Brassica, Morus, and Plantago (3). Wild herbaceous plants (69.5%) dominate. Trees (8) and shrubs (2) mostly belong to the Rosaceae, Moraceae, Betulaceae and Malvaceae. Grapevine and cabbage predominate, together with beet, dock, sorrel, horseradish, European lime tree, bean, and spinach. The use of leaves of three endemics was recorded: Centaurea haradjianii, Rumex gracilescens, and Rumex olympicus. Some toxic plants are used following preliminary treatment, including those of Arum, Convolvulus, Tussilago and Smilax species. Colocasia esculenta is a novel sarma plant that has been used in cuisine in the last decade, following its introduction to Turkey.
    [Show full text]
  • Guide Through the Traditional Macedonian Cuisine
    Guide through the Traditional Macedonian Cuisine About Experience Balkan “Experience Balkan” is a tour-operator for Macedonia the Balkans, based in Macedonia, which offers excellent programs with good rates Macedonia is a small multi-colored piece of and quality hotels, trip leaders and local land, which attracts visitors with its natural tourist guides (English-speaking), restau- beauty and tradition and this insignia that rants, vehicles, and whole lot that can give leaves a mark of recognition and singulari- travelers a complete Balkan experience. ty, is the reason why you should visit it. During its existence, “Experience Balkan” The natural resources of Macedonia are in- has established successful cooperation teresting for adventurers and visitors who with many international tour operators, want to discover different countries. The and has built meaningful partnerships beautiful lakes and the mineral baths are with local hotels, restaurants, museums appealing for vacation and enjoyment. The and tourist guides. Our main objectives mountains, decorated with different kinds when making the programs, are the fol- of trees, but also with their mysterious lowing: caves, springs and picturesque waterfalls, • 24/7 availability during the trip; are a pleasure for everyone who wants to • Providing excellent experience for the get away in the beauty of each season. travelers; Hundreds of churches and monasteries • Fast confirmation of reservations and scattered around the country speak about prompt reply; the tradition forged in the stones and it is • Providing quality tour guides, who will a real challenge to visit all of them. The be more than just guides for the travelers; archeological excavations call all the pas- • Improving our own performance sionate researchers of the past to tell their and willingness for constant learning story covered with dust and soil.
    [Show full text]
  • Nowrooz Lesson Plan
    Saviz Safizadeh Pierce Middle School Milton Public Schools Grade 6 French Immersion Fall 2007 [email protected] 1 Table of Contents: Abstract ………………………………………………. ……… p. 3 Essential Questions ……………………………………………. 3 Unit Summary………………………………………………….. 4 Unit Plan ………………………………………………………… 4 Unit Objectives.............................................................................. 6 Standards met ……………………………………………………. 7 Historical Narrative …………………………………………….. 8 Lesson Plans and Activities ……………………………………… 11 Spring Equinox Power point Answer Key ……………………... 12 Movie: Seasons Under the Sun Worksheet And Answer key ………………………………………………….. 14 Nowrooz and Naneh Sarma …………………………………….. 15 Nowrooz and Naneh Sarma Comprehension Questions and Activities …………………………………………. 16 Film: The White Balloon Questions and Activities ……………. 32 Teacher Reference pages………………………………………… 37 Struggle of Day and Night………………………………………. 38 Nowrooz Memories ……………………………………………… 40 2 Abstract: Like most teachers, I start every school year by making a short but motivating speech to my students. Milton’s French Immersion students start learning French in first grade. After studying the language for 6 or 7 years, most of them walk into our French classroom with a “been there, done that” attitude. Yet, at age 11 they are still looking forward to a fun year. During my short talk, I explain that I had to learn French much like they are now. That outside the classroom, I spoke another language with my friends, and at home with my parents. Judging from past experience, I know that when I get to this part, I have to quickly get to my conclusion that learning another language is tough but possible: as soon as they find out that I was born and raised in Iran, I see a new spark in their eyes. “Wow!” they say, “Would you tell us about your country?” This unit is created as an answer to their call.
    [Show full text]
  • Final Take Away Menu
    COLD MEZE Beetroot & Feta V 4 Cubes of beetroot & feta cheese Hummus V 5 Pureed chickpeas with tahini, garlic, lemon & olive oil Cacik V 5 Yoghurt, cucumber, dill & fresh mint with a hint of garlic Taramasalata G 5 Homemade fish pate with cod roe & caviar Kisir V N G 5 Crushed wheat with an array of fresh vegetables, fresh herbs, walnuts and spices dressed in pomegranate sauce. Dolma (Stuffed Vine Leaves) V N 5.5 Vine leaves stuffed with cooked rice, pine nuts, currants, caramelised onions, dill, mint and cinnamon Cold Mixed Meze For 2 12 Hummus, Cacik, Taramasalata, Kisir For 4 24 HOT MEZE Falafel V N 5 Chickpea, broad bean & vegetable fritter served with hummus Meatballs G 5 Tender lamb meatballs served in a tomato sauce Sucuk 5.5 Grilled Turkish spicy sausage Halloumi V 5.5 Grilled Halloumi cheese Creamy Garlic Mushrooms V 5.5 Mushroom sautéed in double cream with garlic & mixed herbs Sigara Boregi V G 5.5 Fried, filled with feta cheese, spinach, diced mixed peppers & parsley Cheesy Mushroom V 5.5 Portobello mushroom with garlic butter loaded with melted cheese. Calamari G 6.5 Fresh Calamari served with homemade tartar sauce Halloumi & Sucuk Mix 6 Grilled halloumi & Turkish spicy sausage Hummus Kavurma 6 Hummus topped with sautéed lamb & paprika Boneless Chicken Wings G 6 Fried crispy boneless chicken wings, served with sweet chilli sauce Sautéed Prawns 6.5 Tiger Prawns sautéed with garlic butter in a white wine sauce Liver G 7 Pan fried liver topped with red onions, parsley & mixed herbs Goat Cheese V 7 Pan fried goat cheese served
    [Show full text]
  • Turkish Cuisine
    Turkish Cuisine Seminar contribution to the module "Terrestrial Ecosystems" (2101-230) Institute of Botany (210a) · University of Hohenheim · Stuttgart presented by Tobias Baumgartner on January 24, 2019 Overview Introduction and history of Turkish cuisine Main ingredients of Turkish cuisine Regional distinctions Typical dishes and beverages 19.02 Introduction and history of Turkish cuisine Turkey possesses one of the broadest, most outstanding food cultures in the world. It is influenced by the mainly Arabic and Asian heritage of the Turkish tribes, but also from the Western culture. The Ottoman Empire played a major role in the great diversity of it‘s culture. A depiction of the Ottoman Empire and its dependencies in 1683, with indication of territory held prior to that date [1]. 19.03 At the beginning, the tribal Turks from Central Asia lived as nomads via animal husbandry, so naturally their food consisted of a variety of milk products, wheat flour baked goods and Kebab (grilled meat). A Yörük shepherd in Ala Dağlar, Taurus Mountains, Turkey [2]. 19.04 As time progressed and the tribes grew and interacted more with each other, they settled more and more of Anatolia and big trad lines coming from the West and East were formed, e.g. the famous Silk Road spanning up to East Asia. From there, the influence of other cultures grew, settlements were created and they began practicing agriculture in a broader way. Rough outline of a few routes of the Silk Road [3]. 19.05 With the fall of the Ottoman Empire, the influence of Western culture, especially European culture, grew in the now newly formed Republic of Turkey, which was eager to accept this change in order to strengthen the relationship with their new allies.
    [Show full text]
  • International Food Fiesta Judges
    CATEGORY PRIZE Sponsoring Club Winner First Runner Up Best Overall 2-night stay at Best Dean’s Office Lindsay Pennington (see runner-up Western Coastline Inn, - Tiramisu prizes below) Wilmington, NC Best Overall – 1st 1-night stay and breakfast Dean’s Office Madhulika Sarma – Runner Up for two at the Washington Samosas Duke Inn Best Overall – 2nd $100 Nana’s Restaurant Dean’s Office Dimitri Herbosch – Runner Up gift certificate omelette w. salmon & potato cakes Best Spicy Salsa Lessons HLSA Moo Kyung Kim – Omar and Hussa Al- Korean red hot Saab – Saudi spicy rice cake chicken Most Unusual $30 Foster’s gift certificate Dean’s Office Yi Wang – Spicy Yana & Martin Beef Wilamarta – Ginger tea Best Vegetarian Dinner for 2 at Tandoor ALSA Sand Il Moon – Adam Doerr – chilled Indian Restaurant kimchi joon tomato basil soup Best American $20 Foster’s gift certificate DBA Meshelle Ayumi Oka – Sushi Christensen – sweet Balls potato cakes Best Presentation $30 Streets at Southpoint JLSA Jeong Lee Kim – gift certificate Korean Bowl Noodle Best Dessert $50 Williams-Sonoma Gift BLSA Stephani Bradford - Certificate Sock It To Me Cake The (Shanda) $30 Foster’s Gift Certificate Dean’s Office Javier Cruz – Pisco King of Dishes Sour Most Carnivorous $40 Southern Season gift WLSA Feddrico Lander - Sophie Renaudin – certificate BBQ Bouef en Daube Most Like Gourmet Chocolate Education Law Shannon Frank – Cafeteria Food wrapped in a Hair Net Society Tuna Casserole Most Kid-Friendly 1-hour golf lesson at the ILS / PALS Yana & Martin Tina Radchenko & Dish Washington Duke Wilamarta – Fried Olga Schmakova – Noodles pancakes Easiest to Prepare Four tickets to the 2004 PILF Al Simon – S.C.
    [Show full text]
  • Atesh Food Menu Aug20 450X320
    COLD MEZE GRILL SPECIALS COMBINATION GRILLS Bar Salata 3.5 Cooked on a Traditional Turkish Charcoal Grill All served with rice All served with rice and salad all served with rice and salad Carrot, cucumber and celery Et Moussaka 14 Zeytin (V) 3.5 Tavuk Sis 16 Baked casserole of minced lamb, aurbergines, zucchinni, Marinated black and green olives Marinated cubes of chicken breast Tursu (V) 3.5 tomatoes under a layer of cheese sauce ATESH OZEL Mixed pickles Kuzu Sis 22 Kuzu Guvec 19 Hummus (V)(S) 4.9 Marinated lamb cubes Baked casserole of lamb cubes, mushroom, onion, garlic Chicken cubes, lamb cubes Crushed chickpeas, tahini, lemon juice and garlic Izgara Kofte 15 and peppers in tomato sauce lamb kofte, chicken wings Baba Ghanoush (V) 4.9 Lamb meat balls with herbs Tavuk Guvec 14 and a lamb cutlet Smoked aubergine with yoghurt, garlic and herbs Tavuk Kanat 15 Baked casserole of chicken cubes, mushroom, onion, Cacik (V) 4.9 Marinated chicken wings garlic and pepper in tomato sauce 24 Cucumber, mint and garlic in creamy yoghurt Tavuk Kofte 15 Tavuk Supreme 14 Yaprak Sarma (V) 4.9 Chicken meat balls with herbs Chicken breast cooked in white wine sauce, mushroom PIRZOLA KABURGA Vine leaves stuffed with aromatic rice Pirzola 24 and cream Mozzarella (V) 6.4 Succulent seasoned lamb cutlets Incik 18 Lamb cutlets and lamb ribs Mozzarella with tomato and basil oil Large knuckle of lamb and vegetables Taramasalata 4.9 Kaburga 18 Marinated cod roe with lemon Succulent seasoned lamb ribs Karides Sote 24 22 Patlican Soslu (V) 4.9 Adana 17 King prawns
    [Show full text]
  • Starters Main Courses Desserts
    2 Course Lunch £6.95 12-2pm (Sat £9.95) 2 Course Lunch £6.95 12-2pm 2 Course Pre Theatre £13.95 2pm-10pm 2 Course Pre Theatre £12.95 2pm-6:30pm 2 Course is a Starter & Main or Starter & Dessert with Prosecco Cocktail 2 Course Dinner £14.95 6:30pm-10pm Please check our Xmas page for December prices 2 Course is a Starter & Main or Starter & Dessert with Prosecco Cocktail Please check our Xmas page for December prices Grill • Meze • Seafood Pizza • Pasta • Risotto Pizza • Pasta • Antipasto Starters Antipasti Minestrone – Rustic Italian Soup with Home Made Bread Antipasti Seasonal Melon, Feta Cheese & Mint Salad (V) Bruschetta Al Pomodoro – Cherry Tomatoes, Basil, Extra Virgin Olive Oil Minestrone – Rustic Mediterranean Soup & Home Made Bread Kisir - Vegetables, Cous Cous, Walnut & Hazelnut (V) Bruschetta Funghi e Dolcelatté – Wild Mushrooms & Italian Blue Cheese Bruschetta Pomodoro - Cherry Tomatoes, Basil, Extra Virgin Olive Oil Sesame Falafel & Humus served with Salad (V) Calamari Fritti – Fried Calamari with Lemon Wedge, Rocket & Sea Salt Paté Della Casa – Home made Chicken Liver Pate with Toasted Bread Bruschetta Parma - Parma Ham, Cherry Tomatoes, Basil & Olive Oil Chicken Skewers with Spicy Yoghurt & Salad Arancini – Mozzarella & Wild Mushroom Rice Balls, Arrabbiata Dip Insalate Caprese - Bufala Mozzarella Sliced Tomato, Basil & Olive Oil Beer Battered Calamari with Alla Turca Style Tarter Sauce Uovo Su Pane - Poached egg, Parma Ham, Dolcellatté on Garlic Bread (Not in Dec) Arancini - Wild Mushroom & Mozzarella Rice Balls, Arrabbiata
    [Show full text]