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Olivera Grbić Cuisine
SerbianOlivera Grbić Cuisine Translated from Serbian by: Vladimir D. Janković ALL TRADITIONAL PLATES Belgrade, 2012. dereta Olivera Grbić SERBIAN CUISINE Translated from Serbian by Vladimir D. Janković Original title Srpska kuhinja Editor-in-Chief: Dijana Dereta Edited by: Aleksandar Šurbatović Artistic and Graphic Design: Goran Grbić ISBN 978-86-7346-861-7 Print run: 1000 copies Belgrade, 2012. Published / Printed / Marketed by: Grafički atelje DERETA Vladimira Rolovića 94a, 11030, Belgrade e-mail: [email protected] Phone / Fax: 381 11 23 99 077; 23 99 078 www.dereta.rs © Grafički Atelje Dereta DERETA Bookstores Knez Mihailova 46, Belgrade; phone: +381 11 30 33 503; 26 27 934 Dostojevskog 7, Banovo Brdo, Belgrade, phone: 381 30 58 707; 35 56 445 CONTENTS INTRODUCTION 9 COLD APPETIZERS 11 NISH STYLE ASPIC 12 STERLET ASPIC 13 BEAN ASPIC 15 HOOPLA (URNEBES) SALAD 16 SOUPS AND BROTHS 19 PICKLED PEPPERS STUFFED WITH CHEESE AND KAYMAK 17 DOCK BROTH 21 LEEK AND CHICKEN BROTH 23 SOUR LAMB SOUP 22 POTATO BROTH 25 PEA BROTH 26 BEAN BROTH 27 BEEF SOUP 29 VEAL BROTH 31 DRIED MEAT SOUP 30 HOT APPETIZERS 35 FISH SOUP 33 FRITTERS 36 TSITSVARA 37 CORNBREAD 39 POLENTA WITH CHEESE 40 MANTLES 41 POTATO DOUGHNUT 43 MEAT PIE 44 GIBANITZA 45 SPINACH PIE 47 SCRAMBLED EGGS WITH CHEESE & ROASTED PEPPERS 48 SCRAMBLED EGGS WITH CRACKLINGS 49 SAUERKRAUT PIE 51 POTATOES WITH CHEESE 52 CHEESE STUFFED PEPPERS 53 BREADED FRIED PEPPERS 55 CORN FLOUR PANCAKE 56 UZICE STYLE PUFF PASTRIES 57 MEATLESS DISHES 61 LARD MUFFINS 59 LENTILS WITH RICE 62 BACHELOR STEW 63 BAKED -
To Share Pan Fried Honey Haloumi / Walnuts, Currants
abovepar lunch to share pan fried honey haloumi / walnuts, currants (gf) 16 marinated persian olives & pickles (gf, vg) 9 thick cut paprika chips, harissa aioli (gf) 9 roasted cauliflower / raisin puree, almonds, warm hummus, zaatar, chili oil (gf, vg) 22 grilled calamari / chili tomato ezme salsa (gf) 24 dips (served with bread) hummus / freshly cooked chickpeas, tahini, garlic, olive oil (gf, vg) 13 atom / turkish style thick yoghurt, sun dried chilis, pinenuts, sesame (gf) 14 muhammara / chargrilled red capsicum, aleppo pepper, pide crumbs, walnuts (vg) 16 gözleme (served with side of cacık) vegetarian / spinach & feta 17 sucuk / veal sausage, haloumi, kasar cheese 19 salads falafel bowl / avocado, tomato, cucumber, spinach, boiled egg, hummus (gf) 20 beetroot salad / whipped feta, snow pea tendrils, hazelnuts, apricots, pomegranate molasses (gf) 17 add: chicken shish 7 - köfte 8 - slow cooked lamb 8 pita 2 - boiled egg 3 - bulghur rice 4 - avocado 5 - haloumi 6 pita wraps falafel / turkish slaw, turnip, green tahini, hummus (vg) 14 chicken shish / turkish slaw, harissa, aioli 14 köfte / turkish slaw, tomato, cacık 14 slow cooked lamb / turkish slaw, babaganoush 14 add: side chips 4 mains imam bayıldı / baked eggplant, rich tomato sauce, parsley oil (gf, vg) 24 mantı / turkish beef ravioli, mint yoghurt, walnuts, paprika butter 26 chicken shish kebab / bulghur pilaf, sumac onion parsley salad 26 flamed köfte / turkish lamb meatballs, pita, cacık, pistachio, sumac onions 25 slow cooked lamb / parsley ezme salad, pickled eschallots, feta, roasted almonds (gf) 36 desserts künefe / buttered kadayıf, special cheese, pistachio 19 home made walnut baklava, clotted cream 13 katmer / crunchy pancakes, kaymak, pistachio, ice cream 25 no alterations on menu items, please advise our staff any food allergies or intolerances ** (vg) vegan (gf) gluten free . -
EAT STREETS Fee (And More Baklava) Appear, Is to Let the Dor Cafe Decorated with Carpets, Turkish Flags First Sip “Float on the Tongue” to Savour Its and a Teddy Bear
THE WEEKEND AUSTRALIAN, MARCH 2-3, 2019 10 TRAVEL + INDULGENCE theaustralian.com.au/travel hen drinking tea in Turkey, cer- tain rules apply. The tea, served in tulip-shaped glasses, should be piping hot, clear and bright. WThe ideal colour is described as rabbit-blood red, which makes sense when you see it. “The clarity and colour are most import- ant,” Gonca Karakoc explains as we huddle under the brick arch of a 16th-century cara- vanserai. “If it’s cloudy it has been too long on the stove and will have a bitter aftertaste.” Kursunlu Han is one of hundreds of cara- vanserais (hans) still found around Istanbul, if you know where to look. Thanks to Karakoc, our guide on a Culinary Backstreets tour of the food-obsessed Turkish capital, we do. Hamburg-born and Istanbul-raised — “I see the city like you do, as an outsider, but I can explain it as an insider” — she is both gastro- nome and cultural interpreter on a day-long binge spanning both shores of the Bosphorus. We meet in Karakoy beneath the Roman- esque Galata Tower on a chilly Saturday morning. With her fine features, gamine-cut red hair and theatrical personality, Karakoc reminds me of Shirley MacLaine. “You will see!” she cries as we set off through the alleyways of Turkey’s biggest hardware market, Persembe Pazari. “There will be no elegant restaurants. We will be eat- ing very simple local foods. We want you to have a real, personal experience.” After our quick “commuter breakfast” at Kursunlu Han of tea and simit, the chewy Turkish bagels glazed with grape molasses much needed pick-me-up, Turkish coffee, and and crusted in sesame seeds, we head to the more insights into local lore. -
Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant, -
Turkish Mediterranean Breakfast
Turkish & Mediterranean Breakfast ● Feta Cheese ● Cut cheese into cubes. Pour olive oil lightly over cheese. ● Green and Black Olives ● Season olive oil with thyme and ground red pepper, pour it over olives. ● Tomatoes, cucumbers and green bell peppers ● Chop tomatoes, cucumbers and peppers. Either place them on a plate side by side, or mix them in a bowl with olive oil, lemon and salt to make a salad. You can throw in a few olives to decorate. ● Eggs ● Either scrambled or boiled eggs. You can sprinkle a little black pepper over eggs. ● Honey ● Serve with clotted cream (kaymak) if available. Or butter. ● Fresh Bread (White) ● If fresh bread is not available, bread needs to be toasted. ● Olive Oil ● Can be served in a small bowl to dip bread in. ● Turkish Sausage ● Slice the sausage (into round pieces). Fry them in very little vegetable oil. They easily get cold, so do this last. Deep Fried Cheese Rolls (Cigarette Borek) These long, thin boreks, called cigarette boreks, are made frequently in Turkish households or served at the restaurants as hot appetizers. Cut 8 triangles out of one round Turkish phyllo dough (yufka). Stores have started selling already cut versions of triangle shaped yufkas and you can find these packages at International Foods Store across from the Italian Restaurant Orzo. If you will try to cut a full yufka into triangles and it has been frozen and thawed, beware that it might break on you, and you might not be able to get your full 8 triangles. To make the borek, spread about 1.5 tablespoon of feta cheese/parsley filling (per triangle) along the long edge in a thin, long line, leaving 1/2 inch or so border on the bottom and on the edges. -
CLARENDON RW Arlington 2020
ARLINGTON RESTAURANT WEEK ANY MAIN DISH + 1 SPREAD + 3 SIDES + 1 POTATO + 1DESSERT ‘NEXTLEVEL BALKAN DINING AT HOME ! ACCOMPANIED WITH A BOTTLE OF WINE UNRIVALED FOOD. $ *SERVERS 2 PEOPLE UNMATCHED HOSPITALITY. 60 UNEXPECTED VALUE ! *EACH ORDER INCLUDES COMPLIMENTARY PITA BREAD, CORN BREAD, HOUSEMADE PICKLES & DESSERT ROASTED LAMB EXPERIENCE Slow Cooked 11 oz per serving 1 lb per serving - choose ONE - $49 young Marcho Farms lamb traditionally roasted 6 hours BEEF SHORT RIB GOULASH slow cooked with root vegetables ADD in red wine reduction served with trofie pasta TO YOUR Spreads EXPERIENCE 4 oz per serving - choose ONE PORK BELLY STUFFED CABBAGE CHEESE PIE cabbage stued with pork belly and rice KAJMAK crispy phyllo dough rolled slow cooked in tomato-cabbage jus cow’s milk clotted cream around Balkan cheese & spinach, served with mashed potatoes TARATOR served with tzatziki sauce fresh cucumber, dill, garlic yogurt WHITE FLATBREAD house-made dough Balkan cheese, BEET TZATZIKI mozzarella cheese, baby arugula, roasted beets, garlic yogurt topped with true oil & lemon juice URNEBES FRIED CHICKEN From aged cow cheese chicken breast marinated in yogurt for 24 hours, panko-almond crusted with roasted repepper paste & served with apple-wasabi mayo Charcoal Grill AJVAR roasted eggplant and pepper relish STEAK & FRIES* 1 lb per serving - choose ONE braised hanger steak, served with kajmak sauce MEAT COLD CUTS CHICKEN SKEWERS Sides SMOKED BEEF PROSCIUTTO* organic chicken marinated overnight LAMB PROSCUITTO* in ajvar emulsion, served with -
Faculty of Tourism
FACULTY OF TOURISM Anadolu University, School of Tourism and Hotel Management was established in 1993. After a one-year preparatory school, Anadolu University, School of Tourism and Hotel Management offers a Bachelor of Arts degree upon completion of an eight semester program. Students have the opportunity of studying in the laboratories and participate in various facilities of operations via highly widespread package programs; such as Fidelio, Amadeus and Galileo. A compulsory industrial training period of minimum 90 workdays is also a part of the study. As a principle, it is a great concern for the school that students should undergo the training period in 3-4-5 star hotels, 4-5 star holiday villages, tour operators and travel agencies. While preparing the program, industrial needs are taken into consideration. Since the students are accepted as the candidate managers of the future, they both take the occupational courses of the school as well as courses similar in content to the ones in Faculty of Business Administration. The school also offers programs leading to the Master of Arts and Philosophy of Doctorate degrees. Double major programs involving two departments within the university could be majored by the students who are allowed to according to their grades. Beside these degree programs, the school also houses the "e-Tourism Management" program for a Master's degree. Since 2003 EI-AH&LA American Hotel and Lodging Management Certificate Program is available for college level students to provide them with vocational scholastic -
Jo's Fatayer & Lebanese Salad Baklava
RECIPE INDEX ! EPISODE 01 Jo’s Fatayer & refrigerate for up to 8 hours. Baklava 2. Position racks in the top third and Lebanese Salad middle of the oven and preheat the from Magnolia Table, Volume 2 Cookbook from the Magnolia Table Cookbook oven to 350°F. Line two baking sheets with parchment paper. prep: 40 minutes cook: under 45 minutes 30 minutes 40 minutes prep: cook: to make the fatayar at least 4 hours cool: none cool: 3. In a large sauté pan, heat the oil over medium-high heat. Add the onion and 1!⁄# cups (8 ounces) whole raw almonds, lebanese salad cook, stirring o!en, until so!ened, toasted 4 large vine-ripened tomatoes, cut into about 3 minutes. Add the beef and 1%⁄& cups (8 ounces) raw pistachios, plus 3 !⁄"-inch dice cook, stirring o!en to break up the tablespoons chopped toasted pistachios 4 English cucumbers, cut into 1⁄4-inch dice meat, until no longer pink, about 6 !⁄" cup sugar !⁄# cup minced white onion (optional) minutes. Pour o" any standing liquid. 1 teaspoon ground cardamom Juice of 1 lemon Stir in the hash browns, Cheddar, 2 1 teaspoon ground cinnamon !⁄" cup extra virgin olive oil !⁄" teaspoon ground nutmeg 1 teaspoon kosher salt teaspoons salt, and the pepper. Stir !⁄" teaspoon kosher salt !⁄# teaspoon freshly ground black pepper until well combined. Taste and adjust the seasoning. Set aside. 1!⁄" cups (2 1/2 sticks) unsalted butter, melted fatayar 4. Open the cans of biscuits and One 16-ounce package frozen phyllo dough, 1 tablespoon extra virgin olive oil separate the dough into individual thawed !⁄" cup minced white onion biscuits (24 total). -
Beatnik Dinner Menu Inside
SMALL PLATES HALLOUMI CHEESE $9 GRILLED BABY SEPIA $15 Tomato & Quince Jam, Preserved Lemon Yogurt,Oregano Squid Ink Masa Dumplings, Smoked Tomato Sugo, Lemongrass, Corn CHEESE DUMPLINGS $14 Ricotta & Idiazábal Cheese Dumplings, FRIED QUAIL $14 Seasonal Market Vegetables, Saffron Broth, Duck Egg Lentil Salad, Preserved Lemon Salsa Brava, Cilantro GRILLED OYSTERS $14 BEET HUMMUS $9 Shakshuka Verde, Egg Yolk Jam, Chili Powder Blue Cheese, Roasted Pepitas, Fried Garbanzo, Basil Oil, Served With Pita Bread POTATOES 3 WAYS $12 Leek Labneh, Allium Salad, Caviar RABBIT AREPA $14 Tamarind Braised Rabbit, Liver Crema, Olives, SCALLOP CRUDO $14 Market Salad, Rabbit Jus Peach & Hibiscus Aguachile, Hearts Of Palm, Seasonal Market Fruit, Sesame & Chia Seeds MUSSELS MERGUEZ $13 Housemade Merguez Sausage, Black Ale Beer, CURRY MEATBALLS $12 Fennel, Grilled Ciabatta English Pea Purée, Sun Dried Tomatoes, Cilantro THE FEAST ROASTED LEBANESE STYLE LAMB $55 Pistachio Tzatziki, Sherry Vinegar Pickled Radishes, Garbanzo Bean Salad, Roti Bread 50oz TOMAHAWK STEAK $95 Nopales Salad, Black Garlic Chimichurri WHOLE FISH $32 Pan Roasted, Kerala Curry, Green Mango Salad SMOKED & ROASTED CAPON $36 Harissa & Black Ale Beer Marinated, Pearl Onions, Grilled Lemon PLUMA IBÉRICA $48 10 Day Dry Aged, Roasted Sweet Potato Purée, Japanese Pickled Plums, Grilled Summer Melon MEZZE CHARRED BROCCOLINI $8 ROASTED BUTTERNUT SQUASH $8 Nuoc Cham, Sunflower Hummus, Pomegranate Seeds, Jalapeño & Cilantro Yogurt, Pepitas Puffed Rice FATTOUSH SALAD $11 GRILLED ASPARAGUS $7 Persian -
By Executive Chef Ercan Yamantürk and His Team
EAT LOCAL 1 - 2 INTERNATIONAL 3 - 8 MIDDLE EAST FLAVOURS 9 ASIAN FLAVOURS 10 DESSERTS 11 VEGETARIAN 12 - 15 PAGES By Executive Chef Ercan Yamantürk and His Team menu eat local eat local APPETIZERS PIDES Assorted of Turkish Mezze Platter 60 Cheese 33 7 kinds of assorted seasonal mezzes Minced Beef 40 Artichoke Cooked in Olive Oil with Prawn 68 Marinated prawns, dill, carrot, potato cream Braised Meat 40 Red Lentil Soup 28 Lemon, bread crouton “Çarşamba” 40 Folded pide Talaş Börek 46 Puff pastry with lamb and pea ragout, young spinach, yogurt, Aegean Greens 40 red onion pickles, lamb jus Chard Leaves Dolma 46 Minced meat wrapped with chard leaves, tomato sauce and yogurt eat local Traditional Baked “Mantı” (Middle Course) 38 KEBABS Oven roasted beef mantı cooked with butter and beef stock, tomato, Chicken Shish Kebab 55 yogurt and spicy herb oil Marinated chicken skewer Traditional Baked “Mantı” (Main Course) 56 “Adana” Kebab 65 Oven roasted beef mantı cooked with butter and beef stock, tomato, Hand minced spicy lamb kebab yogurt and spicy herb oil Beef Kebab 80 Fried Calamari 60 Roasted eggplant “beğendi”, traditional “kaşık” salad Tartar sauce and lemon walnut, lavash, salted “Hatay” yogurt Mixed Grill Kebap 98 Beef tenderloin, chicken leg, meat balls, lamb chop Seafood Shish Kebab 98 Sea bass, salmon, prawn All kebabs are served with Turkish flat bread, bulgur rice, grilled tomato and pepper, spicy tomato paste, fresh mint. international international APPETIZERS SALADS Charcoal Roasted Tomato Soup 28 Buffalo Mozzarella with Marinated -
Meni TABOR EDIT 2016
RED WINES TRI MORAVE - Temet, 14,5% - Jagodina, Srbija 0.75l 2250 PROKUPAC - Ivanovic, 13,2% - Župa, Srbija 0.75l 2100 KREMEN - Matalj, 12,5% - Negotin, Srbija 0.75l 2200 CABERNET & MERLOT - Cilić, 13,5% - Jagodina, Srbija 0.75l 2350 CRVENI ZAPIS - Janko, 14% - Smederevo, Srbija 0.75l 2200 ŽIVOT TEČE - Zvonko Bogdan, 12% - Palić, Srbija 0.75l 2400 MONTEPULCIANO - Marina Cvetić, 14,5% - Abruzzo, Italija 0.75l 4650 CABERNET SAUVIGNON - Radovanović, 12,5% - Krnjevo, Srbija 0.75l 2000 TVRDOŠKO CRNO - Manastir Tvrdoš, 12% - Trebinje, BIH 0.75l 2550 ZLATAN PLAVAC GRAND CRU - Plenković, 15% - Hvar, Hrvatska 0.75l 9000 BRUNELLO DI MONTALCINO - Casanova di Neri, 14,5% - Toscana, Italija 0.75l 9200 AURELIUS - Kovačević, 13,5%, Irig, Srbija 0.75l 2250 CHIANTI SUPERIORE D.O.C.G, Santa Cristina, 13% - Toscana, Italija 0.75l 2350 CABERNET - 13. jul Plantaže, 12,5% - Podgorica, Crna Gora 0.75l 1200 VRANAC PRO CORDE - 13. jul Plantaže, 12,5% - Podgorica, Crna Gora 0.75l 1700 VRANAC - 13. jul, 12,5% - Podgorica, Crna Gora 0.75l 1050 VRANAC - 13. jul, 12,5% - Podgorica, Crna Gora 0.187l 390 DINGAČ - Matuško, 14,2% - Pelješac, Hrvatska 0.75l 4800 POSTUP - Matuško, 13,3% - Pelješac, Hrvatska 0.75l 4650 KRATOŠIJA - Tikveš, 12% - Tikvesko vinogorje, Makedonija 0.75l 1050 MALBEC - Chakana, 14% - Mendoza, Argentina 0.75l 2250 MALBEC RESERVA - Chakana, 13,9% - Mendoza, Argentina 0.75l 2900 CABERNET SAUVIGNON RESERVA - Chakana, 14,5% - Mendoza, Argentina 0.75l 2900 FABULA LAGUM - Chichateau 14,5% - Šišatovac, Srbija 0.75l 3400 GRAFFITI - Bjelica 14%, Novi Sad, Srbija 0.75l 2990 BAMBINO NERO - Chichateau 13% - Šišatovac, Srbija 0.75l 1900 REGENT - Aleksandrović 13,5% - Topola, Srbija 0.75l 2700 VLADIKA - 13, Jul Plantaže 14% - Podgorica, Crna Gora 0.75l 2250 TGA ZA JUG -Tikveš 12,5% - Tikveš, Makedonija 0.75l 1200 DAILY MENU 1. -
Taste of Istanbul
This document contains both information and navigation buttons. To read information, use the Down Arrow from a form field. TASTE OF ISTANBUL EXPLORE OUR CATERING MENU BREAKFAST LUNCH BUFFET COFFEE BREAKS CANAPÉ S SET MENUS GALA DINNERS BEVERAGES CONTACT US BACK NEXT CELEBRATE In the very heart of a 19th century Ottoman Palace transformed into a chic urban resort, let the beautiful and ever-changing Bosphorus strait be the backdrop for your event in Istanbul. Four Seasons prides itself on culinary creativity, and offers an extensive array LOVE, LIFE of menus to choose from. Alternatively, we can completely custom-design a menu for you, along with your choice of beverages. Whatever the event, whether it is a sophisticated cocktail buffet or a grand reception banquet, our team will assist you or your bridal consultant at all stages, from planning to execution.