George's Meze Take Away Menu

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George’s Meze take away menu Mezedes Garlic bread 6.00 Fried calamari spirals with nostimini dust and aioli 14 Grilled calamari served with herbed tomato sauce 12 GF Fried baby white bait - with skordalia and seasoned with lemon pepper12 Chilli mussels - in white wine & butter sauce, garlic , chilli and Turkish bread 16 Prawn saganaki - prawns, oven baked with napoletana sauce, topped with feta, served with Turkish bread 20 Garlic prawns- pan fried in a creamy garlic sauce, served with Turkish bread 20 Lamb chops meze - two grilled lamb cutlets served with tzatziki and lemon 18 any additional chop 8 Loukanika - sauteed selection of gourmet sausages served with a tomato relish 16 Falafel - chickpea balls with onion, garlic and fresh herbs. Served with tzatiki. Vegan version available12 Haloumi and eggplant stack - oven baked grilled eggplant, topped with haloumi cheese and napoletana sauce 14 GF Spanakopita meze- spinach, spring onion and cheese baked in filo pastry, served with tzatziki 16 Tomato yemista - oven baked & stuffed with spinach, rice, cherry tomatoes, herbs, garlic, onion & nap sauce. 12 GF Main dishes Greek Shishkebab - tender lamb or chicken souvlaki rolled in pita with salad and tzatziki, served with wedges 19.50 Giouvarlakia in herbed tomato sauce - Greek meat balls cooked in a lightly spiced, herbed tomato sauce. Served with Greek salad and a choice of rice or pasta 18 Grilled salmon - grilled and served with garlic mash, green beans and cherry tomatoe or hand-cut wedges, Greek salad and aioli 30 Rainbow trout - oven baked, served with lemon pepper potatoes and Greek salad 35 GF Seafood pasta - fresh fish, mussels, whiting fillets, prawns and calamari. Choice of napoletana or creamy garlic sauce. Served on tagliatellie pasta 28 Traditional goat - slowly braised in red wine with tomatoes and root vegetables served with mushrooms and pasta 35 Moussaka – slowly cooked beef mince layered with eggplant, zucchini and potato. Topped with bechamel sauce and served with Greek salad and tzatziki 35 Lamb or chicken souvlakia - marinated, grilled skewer (s) served with a Greek salad, tzatziki and handcut wedges. sml 25/lrg 35 Vegetarian trio – spanakopita, haloumi and eggplant stack, and a garlic potato stuffed capsicum Served with Greek salad and tzatziki 34 Greek vegan plate – yemista (oven baked tomato stuffed with pilaf rice, spinach, onion and garlic) falafel, skordalia, hummus, garden salad , dolmades and Turkish bread 26 Side Dishes Greek salad - feta, olives, red onion, cucumber, mixed leaves and cherry tomotoes 12 GF Garden salad - red onion, cucumber, mixed leaves and cherry tomotoes 10 GF Handcut wedges 8 Roasted chat potatoes 8 Garlic bread 6 Mixed bread basket 6 Sweets Baklava 6.00 Galaktoboureko 6.00 Turkish Delight 3.50 .

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•• MENU 23 SEPTEMBER 2016.Indd
Restaurant “Hosgeldiniz” ✥ “Ahla wa Sahla” ✥ “Kalosorizo” ✥ “Welcome” Restaurant A very warm welcome to A’la Turka We offer you a very unique dining experience, as Turkish cuisine is considered one of the three nest cuisines in the world. The name “A’la Turka” is derived from the 18th century in the early days of the Ottoman Empire is a combination of food, music, art and culture “Where East meets West”. In the days when Istanbul was still called Constantinople. You have come to feast on meze, exciting new avors! We promise to enchant you with our hospitality and entertain you with our shows! Dear valued guest all our food is freshly prepared from scratch. All our herbs are organic. Our olives, olive oil, vine leaves, halva, mineral water, beer’s liqueurs, dry ingredients and spices are imported from turkey and lebanon. Please be patient as our cuisine takes time to prepare. ✥ A 10% SERVICE FEE IS ADDED TO ALL BILLS. COVER CHARGE R30pp FOR ENTERTAINMENT ON FRIDAY AND SATURDAY OR WHENEVER WE HAVE ENTERTAINMENT FOR YOU… ✥ - WE DO NOT ACCEPT CHEQUES AND NO SPLIT BILLS PLEASE - - TIPPING THE BELLY DANCER IS A MIDDLE EASTERN CUSTOM - Restaurant Set Menus SET MENUS ARE SERVED IN PLATTERS SPREAD ACROSS THE TABLE LIKE A MIDDLE EASTERN FEAST… DESIGNED FOR 2 PEOPLE OR MORE ✥ NB: PORTIONS WILL BE DETERMINED BY THE NUMBER OF SET MENUS ORDERED. Restaurant The Ottoman Set Menu R350.00pp MEZE STARTERS (PAIR WELL WITH KRONE BOREALIS BRUT) Includes all of the following mezes served with hot pita bread Cacik (Turkish) Tzatziki (Greek) Yoghurt, cucumber
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RAMADAN KAREEM Ramadan is the month of fasting, charity, good deeds, prayer and intense worship for Muslims around the world. It is that time of the year where days seem endless and nights fly by. Ramadan is a season to reflect, control yourself and feel the hardships that many face. Although Ramadan is not intended to be centered around food, it ends up that way. But for us, home cooks, it is always rewarding to see people, especially kids, enjoy our food after a long day of fasting. In this guide, my goal is to help you cook ahead, meal prep and freezer cook for the month so you can enjoy all the spirituality coming your way. FREEZER FRIENDLY RECIPES Your freezer is your best friend during Ramadan. Use your freezer to get ahead of the game. Freezer friendly meals can save time and ease your days especially during weeknights. You'll be surprised at how many things you can freeze. From main, pastry, drinks to desserts and even Suhur meals. Make sure you freeze food in freezer friendly bags or containers. Also do not forget to label food before freezing. Sometimes when food has been frozen it is hard to tell what is in there, trust me I've been there. Here is a list of recipes that you can freeze. DRINKS Follow recipes for drinks as written, add sugar or not it is up to you. Divide liquid among containers according to your family's consumption, label and freeze. When ready to use, just thaw in fridge overnight or even on the countertop during the day.
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Greek Yogurt Tzatziki
Featuring Chef’s Line® Greek Yogurt Tzatziki GREEK YOGURT TZATZIKI Using authentic Greek yogurt, Chef’s Line® creates the creamiest and tangiest tzatziki available. Made with all natural ingredients, Greek Yogurt Tzatziki gives your customers true Mediterranean flavors that only Chef’s Line can deliver. Designed and created for chefs with high standards Greek yogurt is here to stay. Trending everywhere, this creamier yogurt is extensively strained to remove much of the liquid whey. Product Inspiration Ideal Uses Features & Benefits Chef's Line® Greek Yogurt Tzatziki is made • Dipping sauce • Made with all natural ingredients with Greek yogurt instead of sour cream, • Sandwich spread – not just for gyros • High pressure pasteurization processing with julienned cucumbers and a subtle mint extends shelf life background note. The result is a protein- • Utilizes strained Greek yogurt for a packed, rich and thick yogurt used as the base creamier consistency for our versatile tzatziki. Plus, it’s high • 50% of menus outside of Mediterranean pressure pasteurization processed, which cuisine offer a Mediterranean item gives it an extended shelf life without the use • Since 2009, tzatziki has appeared on 65% of artificial preservatives, and prevents loss more menus of product integrity, which may happen with heat pasteurization. Ingredients Include Driven by its healthier perception, Mediterranean influence continues to appear on menus. – Greek yogurt – Dill Today, 50% of menus (that are not considered – Cucumbers – Lemon Juice wholly Mediterranean) offer a Mediterranean – Mint – Garlic option. And since 2009, tzatziki has also been on the rise and appears on 65% more menus. Food Fact A-Code Product Description Pack Size Tzatziki is a Greek word that actually comes from the Turkish word “cacik,” which means “chutney.” 7981582 Greek Yogurt Tzatziki 2/4 lb.
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▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO.
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An Exploratory Study Linking Turkish Regional Food with Cultural Destinations
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