Mediterraneo Meze Menu

Total Page:16

File Type:pdf, Size:1020Kb

Mediterraneo Meze Menu Mediterraneo Restaurant Meze Menu Options Meze Menu 1 (all menu items are served sharing style on the table) Polis Hummus, Tzatziki, Melitzanosalata with marinated olives and grilled pita bread *** Chorio Tomato, bell pepper, cucumber, red onion, Feta cheese, lemon and olive oil *** Kipos Zucchini fritters, mint and mixed leaves Koupes, mushroom and herb pies *** Akrotiri Stifado beef avoured with cinnamon Chicken souvlaki, Tzatziki and pita *** Karidopita Walnut cake soaked in cinnamon syrup * € 34.00 per person CONTACT US Email: [email protected] UK Tel: + 44 20 3876 6777 Meze Menu 2 (all menu items are served sharing style on the table) Polis Hummus, Tzatziki, Melitzanosalata with marinated olives and grilled pita bread *** Tupi Fakelos, feta cheese parcel with black olives Halloumi Saganaki with preserved walnuts *** Latchi Marinated sardines and fresh tomato Deep fried fresh calamari with Tahini *** Schara « Kof-talia », fresh tomato and oregano Pork souvlaki, tzantziki and grilled vegetables *** Karidopita Walnut cake soaked in cinnamon syrup * € 38.00 per person CONTACT US Email: [email protected] UK Tel: + 44 20 3876 6777 Meze Menu 3 (all menu items are served sharing style on the table) Polis Taramosalata, Hummus, Tzatziki, Melitzanosalata with marinated olives and grilled pita bread Chorio Tomato, bell pepper, cucumber, red onion, Feta cheese, lemon and olive oil Koupepia Wine leaves stued with rice and herbs, tomato sauce and yogurt *** Psara Deep fried fresh calamari with Tahini Grilled octopus with citrus salsa, Karvuna Chicken souvlaki, Tzatziki and pita Pork Afelia, bulgur and yoghurt *** Gliko Portokalopita, orange cake Mohalebi, Cypriot citrus pudding * € 46.00 per person CONTACT US Email: [email protected] UK Tel: + 44 20 3876 6777 Meze Menu 4 (all menu items are served sharing style on the table) Polis Taramosalata, Hummus, Tzatziki, Melitzanosalata and Moungra with marinated olives and grilled pita bread *** Chorio Tomato, bell pepper, cucumber, red onion, Feta cheese, lemon and olive oil *** Alantika Local cold cuts selection Hiromeri, smoked Lountza, Patiko Loukaniko, Tsamarella, Homemade pickles *** Pomos Filla, grilled Sea bass in wine leaves Saganaki, grilled prawns ambéed with Ouzo *** Mezetzis Kleftiko, braised lamb shank with baby vegetables Pork Afelia, bulgur and yoghurt *** Tradition Selection of Cypriot sweets Daktila, Baklava, Pourekia * € 55.00 per person CONTACT US Email: [email protected] UK Tel: + 44 20 3876 6777 .
Recommended publications
  • Social Report 2012
    Social Report 2012 www.slowfoodfoundation.org 1 2 Social Report 2012 Slow Food Foundation for Biodiversity The Slow Food Foundation for Biodiversity has published a Social Report since 2006, presenting its activities and their environmental, economic, social and cultural impact. The Social Report recounts a year of work not only in numbers but also through descriptions of activities and testimonials from individuals involved in these projects (producers, technical advisors, cooks, students and others). The 2011 Slow Food Foundation for Biodiversity Social Report can be downloaded in electronic format from the website www.slowfoodfoundation.org. From May 30, 2013, a free print copy can be requested by sending an email to [email protected]. Main Offi ce Regional Headquarters Slow Food Azienda Regionale Agricola di Alberese Via della Mendicità Istruita, 14 – 12042 Bra (Cn), Italy Loc. Spergolaia – 58100 Alberese (Gr), Italy Offi cial Headquarters Contact Us Accademia dei Georgofi li tel. +39 0172 419701 – fax +39 0172 419725 Piazzale degli Uffi zi – 50122 Florence, Italy [email protected] Editors Translation Cristina Battaglino, Silvia Ceriani, Eleonora Giannini, Carla Ranicki Serena Milano Editing Editorial Team Simone Gie, Bess Mucke Cristina Agrillo, Serena Alaimo, Andrea Amato, Elena Aniere, Carlotta Baitone, Francesca Baldereschi, Valentina Bianco, Cover Photo Carlo Bogliotti, Roba Bulga, Maurizio Busca, Elisabetta Cane, Karrayu Herders'Camel Milk Presidium, Ethiopia Salvatore Ciociola, Daniela Conte, Leonardo D’Angelone, ©Paola
    [Show full text]
  • Brochure 22X30 New
    Allantika Pitsilia Georgiou Ltd Production of world class quality cold cuts. From our ancestors to you HISTORY Pitsilia is a geographical complex of villages surrounded by forests in the western part of Cyprus. The area is well-known for its agriculture and its rich gastronomic heritage due to its superior climate at an altitude of 1300 meters. Traditional cold cuts used to be one of the most important foods for Cypriot families. The absence of refrigerators led to the need of finding preservation methods that would extend the life of products. The region of Pitsilia is an area of high altitude and its cold climate was favorable for meat preservation. OUR COMPANY Allantika Pitsilia Georgiou Ltd is a leading, family-owned business based in Cyprus. The idea began more than 60 years ago from Grandfather Kyriacos and his passion to produce traditional cold cuts meats in the mountainous village of Kyperounta, in the heart of Pitsilia region in Cyprus. Staying true to the traditions we kept the recipes of the most popular delicacies of our country unchanged throughout the years, aiming to offer consumers traditional quality cold cuts meats, based on the secrets and the meraki* of our ancestors. Our vision is to keep the tradition alive and deliver our knowhow in producing quality products around the world. The Greek word Meraki is oſten used to describe doing something with soul, creativity, or love -- when you put "something of yourself" into what you're doing, whatever it may be. FACTORY Our factory has a total coverage of 3000 square meters and an annual production of 2000 tons, and it is equipped with latest technology machines.
    [Show full text]
  • Cypriot Grammar Has Finished
    Σύγρονη Γραμματιτζή της Τζυπραίιτζης Γρούσσας Contemporary Grammar of the Greekcypriot Idiom Γιεύτερη Εκδόση που τον Αντρέαν Αντρέου Second edition by Andreas Andreou 1 Prologue Purpose of the Essay At this part of the project I would like to point out that I am not a professional linguist but I do speak a number of languages which I am sure gives me a better grasp than the average person of how languages differ between each other but also how they are structured and presented in books. I will try to do my best to provide an accurate representation of the grammar of the Greekcypriot idiom but I do expect to make errors as I progress with the work, errors which I would more than pleased if you pointed out to me with constructive criticism. The following essay is an extensive overview of the idiom spoken by the Greek Community of Cyprus. There is a detailed representation of the grammatical structure and vocabulary of the idiom. The purpose for this tutorial is to support the general idea that the idiom is substantially different compared to Modern Greek and thus it can be considered as a wholly new Greek idiom in an effort to support the campaign for preserving the idiom by teaching it in schools and including it under the European Union’s list of protected languages. Over the past two decades this idiom has been literally batered by certain individuals which aspire to eradicate the individuality and identity of the Greek population of Cyprus. Due to quickly rising standards of living in Cyprus, a wave of nationalism after the failure of ‘Enosis’ and the Turkish Invasion of 1974, the continuous failure to solve the Cyprus Problem, the strengthening ties with the Republic of Greece and tension with the Turkish Republic; the dialect has falsely acquired a bad reputation because it borrows considerable Turkish vocabulary and differs substantially from Modern Greek.
    [Show full text]
  • Frame Page 2
    ¶∞ƒ√π∫π∞∫∏ ¶POO¢EYTIKH EºHMEPI¢A ™THN Y¶HPE™IA TH™ KY¶PIAKH™ ¶APOIKIA™ ¶∂ª¶Δ∏ 14 ™∂¶Δ∂ªμƒπ√À 2017 ● XPONO™ 42Ô˜ ● AÚÈıÌfi˜ ʇÏÏÔ˘ 2226 ● PRICE: 90 pence √Ú›ÛÙËΠÙÔ Ú·ÓÙ‚ԇ ∞Ó·ÛÙ·ÛÈ¿‰Ë - °ÎÔ˘Ù¤Ú˜ §∂À∫ø™π∞ – ∞ÓÙ·fiÎÚÈÛË ¶∂Δƒ√™ ¶∞™π∞™ ÂÓÒ ÙÔ ÚÔ‰ÚÈÎfi ·¤ÎÏÂÈÛ ÙÔ ÂӉ¯fiÌÂÓÔ ∞ÓÙfiÓÈÔ °ÎÔ˘Ù¤Ú˜ ÁÈ· ÙÔ ∫˘ÚÈ·Îfi Â›Ó·È ·ÓÙÈ- ÙËÓ ›‰È· ÂÓÙ‡ˆÛË fiÙÈ «ÛÙËÓ Â/Î ÏÂ˘Ú¿ Û˘Ó¿ÓÙËÛ˘ ÙˆÓ ‰‡Ô ËÁÂÙÒÓ ÛÙË ¡¤· ÎÂÈÌÂÓÈ΋. «∏ ÌÂÁ·Ï‡ÙÂÚË ÚÔÛ‰ÔΛ· Ì·˜ Â›Ó·È Ú˘Ù·Ó‡ÂÈ Ë ¿Ô„Ë ÁÈ· Û˘Ó¤¯ÈÛË ÙÔ˘ ˘ÊÈÛÙ¿- È· ÙËÓ ¶·Ú·Û΢‹ 22 ™ÂÙÂÌ‚Ú›Ô˘ ÀfiÚÎË, ‹ ÎÔÈÓ‹˜ Û˘Ó¿ÓÙËÛ˘ Ì ÙÔÓ ∞ÓÙfiÓÈÔ ·˘Ù‹ Ë ¤ÎıÂÛË Ó· ·Ô‰›‰ÂÈ Û˘ÁÎÂÎÚÈ̤ӷ Î·È ÌÂÓÔ˘ ÛÙ¿ÙÔ˘˜. °È’ ·˘Ùfi˜ ÁÈ· Ì·˜ Â›Ó·È Ôχ ηıÔÚ›ÛÙËÎÂ Ë Û˘Ó¿ÓÙËÛË ÙÔ˘ ¶ÚÔ¤- °ÎÔ˘Ù¤Ú˜. ÔÏÔÊ¿ÓÂÚ· ÙËÓ Î·Ù¿ÛÙ·ÛË». ÛËÌ·ÓÙÈ΋ Ë ¤ÎıÂÛË ÙˆÓ ∏∂». ‰ÚÔ˘ Ù˘ ¢ËÌÔÎÚ·Ù›·˜ Ì ÙÔÓ °° ÙˆÓ ∂Ó‰ÂÈÎÙÈÎfi Ù˘ Û‡Á¯˘Û˘ ÙÔ˘ ¡. ∞Ó·ÛÙ·ÛÈ¿- ¶Ú¤ÂÈ Ó· ˘¿ÚÍÂÈ ‰Ú·ÛÙËÚÈÔÔ›ËÛË ÁÈ· ÙËÓ ∏ Û˘Ó¿ÓÙËÛË ÙÔ˘ ªÔ˘ÛÙ·Ê¿ ∞ÎÈÓÙ˙› Ì ÙÔÓ °∏ÓˆÌ¤ÓˆÓ ∂ıÓÒÓ ∞ÓÙfiÓÈÔ °ÎÔ˘Ù¤Ú˜ ‰Ë Â›Ó·È Î· ÙÔ ÁÂÁÔÓfi˜ fiÙÈ ·ÚÓÂ›Ù·È Ó· Û˘Áη- ¿ÚÛË Ù˘ «·ÔÌfiÓˆÛ˘» Î·È ÙˆÓ «ÂÌ¿ÚÁÎÔ» «Úˆı˘Ô˘ÚÁfi», ÃÔ˘ÛÂ›Ó √˙ÁÎÈÔ˘ÚÁÎÈÔ‡Ó Î·È ÛÙË ¡¤· ÀfiÚÎË. øÛÙfiÛÔ, Ô ¶Úfi‰ÚÔ˜ ϤÛÂÈ ÙÔ ∂ıÓÈÎfi ™˘Ì‚Ô‡ÏÈÔ ÁÈ· Ó’ ·ÎÔ‡ÛÂÈ ¤ÛÙˆ Î·È Ë ‡·ÚÍË Ù˘ Ù/Î ÎÔÈÓfiÙËÙ·˜ Ó· ·ÓÙÈÎÚÈ- ÙÔÓ «·Ó·ÏËÚˆÙ‹ Úˆı˘Ô˘ÚÁfi», ™ÂÚÓÙ¿Ú ∞Ó·ÛÙ·ÛÈ¿‰Ë˜, ÂÌÊ·Ó›˙ÂÙ·È ·Ó·ÔÊ¿ÛÈÛÙÔ˜ ÙȘ ÂÎÙÈÌ‹ÛÂȘ Î·È ·fi„ÂȘ ÙˆÓ ˘ÔÏÔ›ˆÓ Ûı› Ì Û‚·ÛÌfi ·fi ÙËÓ ‰ÈÂıÓ‹ ÎÔÈÓfiÙËÙ·, ¡ÙÂÓÎÙ¿˜ ·ÎÔÏÔ‡ıËÛ ·Ì¤Ûˆ˜ ÌÂÙ¿ Î·È ‰È‹Ú- ÁÈ· ÙË ÛÙ¿ÛË Ô˘ ı· ÙËÚ‹ÛÂÈ.
    [Show full text]
  • Liopetro Canape Menu
    ENHANCE YOUR COCKTAIL WITH CANAPES Selection of Cold Canapés: €1.50 per piece Hiromeri with sweet melon pearl Mozzarella and cherry tomato, basil oil and balsamic glaze Stuffed vine leaves with rice and fresh herbs, yoghurt dip Creamed Cheese with grated Gouda in White bread Smoked trout mousse on brown, gravlax and dilled cucumber Profiterole with smoked salmon mousse Grilled vegetable ratatouille in mini Vol-au-vent and kefalotyri flakes Roast beef rosette with mustard butter on village bread Smoked aubergine and feta salad on olive mint bread Italian Salami and Baby Rucola in Homemade Ciabatta Verrines: €1.70 per piece Fava Santorinis with caramelized onions and marinated Gavros Smoked Aubergine salad with marinated Octopus Avocado guacamole with fresh coriander and baby prawns Creamed Feta on Rye rusks Crumble and Tsamarella Miniature of Village salad with Oregano dressing Cretan Ntakos with Xinomizithra and Extra Virgin Olive oil Selection of Cold Gourmet Canapés: €3.70 per piece Fresh oysters, shallots and raspberry vinegar Pan seared scallop on a chorizo sausage Tartare of yellow fin tuna on fined potato, caper and fresh coriander Duck Foie Gras terrine on brioche, fig marmalade Marinated jumbo prawns, lemon and coriander sauce Smoked duck breast with peach and green peppercorns jam Kamchatka Crab and avocado in mini tartlet Smoked salmon, baby prawns and cream cheese roulade Selection of Hot Canapés: €1.50 per piece ”Spanakopita” traditional spinach and cheese pie Pork souvlaki in mini pita bread, yoghurt dip Mini koupes and lemon
    [Show full text]
  • F Ood & B Everage P Ackages 2 0
    F o o d & B e v e r a g e P a c k a g e s 2 0 2 1 - 2 0 2 2 WHATS INCLUDED.. Venue hire fee for the reception. Wooden Bistro Chairs for dinner. Globe String Lights Only one Wedding reception per day Decoration and flower packages available at request. Notes: In order to proceed with the confirmation of your Wedding / Function Date you are required to confirm and agree to the Venue's General Terms and Conditions. By paying the Venue's non-refundable deposit you agree to all the Venue's Terms and Conditions Please note that there is a minimum charge or a total bill of €3,500.00 (includes Hire Venue Fee, Food and Beverages packages) Other chairs are available at an extra charge. Round tables with linens are also available for dinner at an additional charge of €30,00 per table. Upon final reconfirmation of the wedding reception a non-refundable deposit of €600.00 is required. Full settlement of the remaining balance should be made three weeks prior to the wedding day. Music permitted until 23:45hrs, - Bar closes at 23:45 BEVERAGE PACKAGES The spirit of a Liopetro Beverage is one of peace, comfort & refinement. PRE WEDDING & AFTERNOON PACKAGES Welcome Drink A glass of Prosecco or Non alcoholic fruit punch €6.00p.p A glass of Champagne Mumm Cordon Rouge Brut €17.00p.p Achelois Reception (unlimited beverages) €20.00p.p (01:00hrs) Sparkling wine or Prosecco DOC €6.00p.p (+00.30hrs) Bubbly Cocktails: Hugo, Bellini, Bucks Fizz Local beer Local red, rose and white wine Soft drinks, juices, energy drinks, still and sparkling water Non-alcoholic Cocktails: Shirley Temple, Donald Duck Accompanied with dry Snacks, Crudities & Marinated Olives Athena Reception (unlimited beverages) €27.00p.p (01:00hr) Sparkling wine or Prosecco DOC €9.00p.p (+00.30hrs) Bubbly Cocktails: Choose 4 from Sparkling Wine Cocktails list International Spirits, Aperitifs, Liqueurs Local beer Imported beers (Heineken, Strongbow, Koppaberg) Local red, rose and white wine Non-alcoholic Cocktails: Shirley Temple, Mickey Mouse, Donald Duck.
    [Show full text]
  • Gastronomical Map of Cyprus
    A country’s gastronomical culture is one of the most important aspects of its identity. Cyprus Pafitiki pissa (Paphos gum) 6 Maxilles Lysou 12 Tsamarella – Apohtin 18 is characterized by a rich gastronomical tradition with many ‘Geographical Indications’, Paphos gum is produced from the resin of tremithos tree (Pistacia Maxilles Lysou is a kind of dried fig produced in Lysos village of Paphos Traditional meze dishes made from goat meat, with an intense salty Ltd Litho Zavallis by: Printed atlantica subsp. Cypricola). Upon chewing, it is hard with the intense district. taste. i.e., products that traditionally manifest a ‘link’ with a specific geographical area (in some Office Information and Press the by Published characteristic taste of resin. History: According to K. Giaggoulis, Maxilles are named after the latin . 380/2010–2.000 . History: Initially, these products were produced at the villages of Marathasa P.I.O cases with the whole of Cyprus) and to which they owe their special characteristics. This History: The production center for Paphos gum used to be the previously word “maxilla”, which means “premature fig”. Furthermore, according to and Paphos for the purposes of meat preservation. Today, Tsamarella is also R. Papaggelou (2001), the word is derived from the latin word “macilentus”, Turkish Cypriot village of Lemba. It was also produced in neighbouring produced in the Pitsilia region. Tsamarella is registered as “Presidium” by the link can include human elements, i.e., the production know-how and/or the reputation of which means ‘thin’. Maxilles were once the wintertime sweet for the people villages of Tala and Kissonerga, where the tremithos tree was found.
    [Show full text]
  • F Ood & B Everage P Ackages 2 0
    F o o d & B e v e r a g e P a c k a g e s 2 0 2 1 - 2 0 2 2 WHATS INCLUDED.. Venue hire fee for the reception. Wooden Bistro Chairs for dinner. Globe String Lights Only one Wedding reception per day Decoration and flower packages available at request. Notes: In order to proceed with the confirmation of your Wedding / Function Date you are required to confirm and agree to the Venue's General Terms and Conditions. By paying the Venue's non-refundable deposit you agree to all the Venue's Terms and Conditions Please note that there is a minimum charge or a total bill of €3,500.00 (includes Hire Venue Fee, Food and Beverages packages) Other chairs are available at an extra charge. Round tables with linens are also available for dinner at an additional charge of €30,00 per table. Upon final reconfirmation of the wedding reception a non-refundable deposit of €900.00 is required. Full settlement of the remaining balance should be made six weeks prior to the wedding day. Music permitted until 23:45hrs, - Bar closes at 23:45 BEVERAGE PACKAGES The spirit of a Liopetro Beverage is one of peace, comfort & refinement. PRE WEDDING & AFTERNOON PACKAGES Welcome Drink A glass of Prosecco or Non Alcoholic Fruit Punch €6.00p.p A glass of the following Sparkling Welcome Drinks: €6.00p.p Mimosa, Bucks Fizz, Bellini, Kir or Kir Royal A glass of Brut Champagne €18.00p.p Achelois Reception (unlimited beverages) €20.00p.p (01:00hrs) Sparkling Wine or Prosecco DOC €6.00p.p (+00.30hrs) Bubbly Cocktails: Mimosa, Bucks Fizz, Bellini, Kir, Kir Royal Draft & Bottled
    [Show full text]
  • Over 400 Best Restaurants, Cafés & Bars in Cyprus
    2010 EDITION Eating GUIDE Over 400 Best Restaurants, Cafs & Bars in Cyprus Contents About this guide 5 A brief introduction to this publication Whose food 6 An introduction to Eating Out in Cyprus Feeling Vine 12 A guide to the many wineries open for wine tasting along the islandÕs six major wine routes La vida local 18 An introduction to the most popular Archontiko Cypriot local food products Traditional Treats 24 Authenticity is key for the restaurants participating in the Vakhis project Lefkosia 26 Lemesos 44 Larnaka 58 Pafos 68 Sushi La Ammochostos 78 A-Z Index 86 The best restaurants on the island Glossary 90 Get to know the basics of Cypriot cuisine before itÕs time to order Columbia Steak House TIME OUT CYPRUS | EATING GUIDE 2010 3 Published by Photography Michalis Kyprianou, Olesia Con- Time Out Cyprus stantinou, Chrystalla Kyriakou. Dias Building 5, Egaleo Str., Strovolos, Advertising Lefkosia P.O. Box 23477, Group Advertising Director: 1683 Lefkosia Maria Kyriakou Editorial: Advertising Manager Press Media Tel +357 22580670 Haris Pastellis Fax +357 22580675 Advertising Executive Spyros Theocli e-mail: [email protected] Advertising: Administration Tel +357 22580375 Publisher Ö Andy Hadjicostis Fax +357 22580674 General Manager Marilena Ierodiakonou e-mail: [email protected] Magazine Marketing Manager Evi Suri Group Art Director George Hadjiloizou Published under the authority of and in collabo- Finance Manager Antonis Antoniou ration with Time Out Group Ltd, London, UK. The name and logo of Time Out are used under Time Out Group license from Time Out Group Ltd, Universal Chairman Tony Elliott House, 251 Tottenham Court Road, London International Managing Director Cathy Runciman W1T 7AB, UK.
    [Show full text]
  • Near East University Yüksek Lisans Tezi
    NEAR EAST UNIVERSITY Yakın Doğu Üniversitesi, Lefkoşa KKTC KKTC YAKIN DOGU ÜNİVERSİTESİ EGİTİM BİLİMLERİ ENSTİTÜSÜ HALK BİLİMİ EGİTİMİ ANA BİLİM DALI Kıbrıs Türk ve Rum Mutfağının Karşılaştırılması Üzerinde Bir Çalışma YÜKSEK LİSANS TEZİ HAZIRLAYAN ZİBAANKUT .. TEZ DANIŞMANI Prof.Dr. HABİB DERZİNEVESİ Lefkoşa - 2007 Eğitim Bilimleri Enstitüsü Müdürlüğüne, Ziba Ankut'a ait" Kıbrıs Türk ve Rum Mutfağı'nın Karşılaştırılması Üzerinde Bir Çalışma" adlı tez, jürimiz tarafından Halk Bilimi Eğitimi Ana Bilim Dalı'nda yüksek lisans tezi olarak oy birliğiyle kabul edilmiştir. Başkan: Prof.Dr.Orhan Çiftçi: :: Ü!Jb.ı..ı..'.......•.................. (Uye). Prof.Dr.Habıb Derzınevesı. JI. ,.,,.,.., ._ . (Üye): Yrd.Doç.Dr.Ömer Yaraşır: ~ . ONAY Yukarıdaki imzaların adı geçen öğretim elemanlarına ait olduklarını onaylarım . .......... ./ ./2007 •• Doç.Dr.Cem Birol Enstitü Müdürü İÇİNDEKİLER Önsöz , ~;yfa Giriş 3 I.BÖLÜM Kıbrıs'ta Toplumsal Yaşam 4 a.Ekonomik Durum 4 b.Temel Beslenme Maddeleri 4 c. Kıbrıs Köylerinde .Yaşam , , , ,, , , , _, ., , .. ., ,.. ., 5 d.Köyde Beslenme 6 e.Neler Yenirdi , 6.-8 II.BÖLÜM A) Kıbrıs Türk ve Rum Mutfağına Özgü Yemek Grupları , , , ,9 l .Çorbalar 1 O - 24 2.Pilavlar ,.......................................................................................... 25 - 3.0 3. Yemekler 31 - 78 -l.Hamur İşleri , .., , ,, ,. ., , _, ,,. ., 79 - 93 5.Turşular 93 - 95 6.Mezeler. 1 ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• , •••••• , ••••• .-••••• 96 - 103 7.Tatlılar 104 - 118 8.Reçeller ve Macunlar , , ., , , , , _, _, _, 119 - 127 9.İçecekler 128 - 132 IO.Salatalar. ., · · 133.- 13.8 11.Sakızlar 139 III.BÖLÜM A)Yemeklerle ilgili maniler .140 - 141 B).Kuzey ve Güney Kıbrıs'a özgü resimler......, ...., ....,...,....» •••••••••••••••• , •••• , •• .142 - 145 C)Sonuç ve öneriler 146 1 ÖNSÖZ Kıbrıs Türk ve Rum Mutfağı; besin maddeleri ve yemek türleri yönünden oldukça zengindir. Aslında her iki toplumun da yemek alışkanlıkları çok az farklılıklar dışında birbirine çok benzemektedir.
    [Show full text]
  • Cyprus Breakfast for Cypriot Hotels - Appendices
    ‘Cyprus Breakfast for Cypriot Hotels’ APPENDICES APPENDIX 1 FOOD TOURISM DIAGRAM 2 Cyprus Breakfast for Cypriot Hotels - Appendices Wine Routes Food Traditional Festivals Food Shops Cooking Fine dining Classes & food & wine workshops trips Farm house vacations Food tourism needs Food tourism services & products 3 Cyprus Breakfast for Cypriot Hotels - Appendices APPENDIX 2 METHODOLOGICAL CHART 4 Cyprus Breakfast for Cypriot Hotels - Appendices Objectives Actions Create the basket of Cyprus 1 Mapping of agrofood products Products A Production of agrofood data sheets 2 Evaluate Supplier Capacities to support Field work –Production semi structured of agrofood interviews data sheets (SS), surveys (S) and Focus Groups (FG) SS SS S+FG SS SS Present the current breakfast situation with regard to the factors 3 4 B 5 affecting its composition and the consumer satisfaction HOTEL PUBLIC 3-5* HOTEL INDUSTRY STAKE- TOURISTS HOLDERS Investigate into the possible options for introducing the C ‘Cyprus’ notion in the hotel breakfast Procurement and supply 6 7 chain limitations for D implementing changes AGRO FOOD KEY DISTRI- SUPPLIERS BUTORS Willingness to support the concept of the Cyprus E breakfast Define the framework for the F8 Cyprus breakfast concept Develop a report and an Provide an implementation plan implementation plan F with timelines and budget for F9 launching and marketing Specify the additional requirements for establishing a certification F10 scheme and present a proposal for a funding support mechanism 5 Cyprus Breakfast for Cypriot Hotels - Appendices APPENDIX 3 PRODUCT DATASHEETS 6 Cyprus Breakfast for Cypriot Hotels - Appendices CREATING THE BASKET OF CYPRUS FOOD & DRINK PRODUCTS Product Datasheet 1 7 Cyprus Breakfast for Cypriot Hotels - Appendices Category: Cheese Products 1.
    [Show full text]
  • THE CYPRUS REVIEW a Journal of Social, Economic and Political Issues
    V O L U M E 18 N U M B E R 2 THE CYPRUS REVIEW A Journal of Social, Economic and Political Issues The Cyprus Review, a Journal of Social, Economic and Political Issues, P.O. Box 24005, 1700 Nicosia, Cyprus. Telephone: 22-353702 ext 301, 22-841500 E-mail:[email protected] Telefax: 22-353682, 22-357481, www.intercollege.ac.cy Subscription Office: The Cyprus Review Research & Development Centre Intercollege 46 Makedonitissas Avenue 1700 Nicosia, Cyprus Copyright: © 2006 Intercollege, Cyprus. ISSN 1015-2881. All rights reserved. No restrictions on photo-copying. Quotations from The Cyprus Review are welcome, but acknowledgement of the source must be given. TCR Staff Editor in Chief: Hubert Faustmann Co-Editors: James Ker-Lindsay Craig Webster Managing Editor: Nicos Peristianis Assistant Editor: Christina McRoy Advisory Editorial Board V O L U M E 18 N U M B E R 2 THE CYPRUS REVIEW A Journal of Social, Economic and Political Issues Peter Allen, Ph.D., Rhode Island College, U.S.A. Vassos Argyrou, Ph.D., University of Hull, U.K. Paul Gibbs, Ph.D., University of Middlesex, UK. Maria Hadjipavlou, Ph.D., University of Cyprus. Yiannis E. Ioannou, Ph.D., University of Cyprus. Joseph S. Joseph, Ph.D., University of Cyprus. Michael Kammas, Ph.D., Intercollege, Cyprus. Marios Katsioloudes, Ph.D., American University of Sharjah, United Arab Emirates. John T.A. Koumoulides, Ph.D., Woodrow Wilson Centre, U.S.A. Costas P. Kyrris, Ph.D., Ex-Director of Cyprus Research Centre, Cyprus. Peter Loizos, Ph.D., London School of Economics, U.K.
    [Show full text]