DOCSLIB.ORG

MONDAY Starters Turkish Spicy Sausage, Pastrami, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Dates, Dried Apricot

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
MONDAY Starters Turkish Spicy Sausage, Pastrami, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Dates, Dried Apricot MONDAY Starters Turkish Spicy Sausage, Pastrami, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Dates, Dried Apricot Traditional Ottoman Sherbet Tamarind Sherbet, Lemon Sherbet With Green Cardamom Traditional Turkish Mezzes Artichoke In Olive Oil, Tahini Hummus From Antakya Region, Dry Cacık, Stuffed Vine Leaves With Cherry Beyran Soup Antakya Sürk (Dried Çökelek) Salad Urfa Style Pencer (Garden Orach) Borani Mini Lahmacun Chicken Topkapı Spicy Rice With Lamb Liver Hünkar Beğendi With Eggplant Puree, Grilled Tomato And Peper Turkish Dessert Plate Semolina Dessert, Walnut Baklava, Kazandibi (Pudding With Caramel Base), Rice Pudding With Gum Mastic Aroma, Güllaç (Rice Wafers Stuffed With Nuts) Fruit Plate PAZARTESİ İftariyelikler Sucuk, Pastırma, Beyaz Peynir, Domates, Salatalık, Marine Zeytin, Kaymak, Bal, Hurma, Kuru Kayısı Geleneksel Osmanlı Şerbetleri Demirhindi Şerbeti Ve Kakuleli Limon Şerbeti Zeytinyağlı Ve Meze (Serpme) Zeytinyağlı Enginar, Tahinli Antakya Humusu, Kuru Cacık, Vişneli Yaprak Sarma Beyran Çorbası Antakya Sürk (Kuru Çökelek)Salatası Urfa Pencer (Pazı) Borani Mini Lahmacun Piliç Topkapı Ciğerli İç Pilav İle Hünkar Beğendi Patlıcan Beğendi, Izgara Domates Ve Biber İle Türk Tatlı Tabağı İrmik Helvası, Cevizli Baklava, Kazandibi, Damla Sakızlı Fırın Sütlaç, Güllaç Meyve Tabağı TUESDAY Starters Turkish Spicy Sausage, Pastrami, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Dates, Dried Apricot Traditional Ottoman Sherbet Tamarind Sherbet And Lemon Sherbet With Green Cardamom Traditional Turkish Mezzes Zucchini Blossoms Stuffed With Ödemiş Curd Cheese, Tahini Hummus From Antakya Region, Dry Cacık, Muhammara With Tahini And Pepper Lebeniye Soup Fresh Zahter Salad With Pomegranate Sauce From Hatay Region And Baked Walnut Vegetable Patty Pan- Fried Lamb Liver From Edirne Region Adana Kebab Firik Pilaf, Onion With Sumac, Grilled tomato And Pepper Or Poached Sea Bass With Vegetables And Lemon Sauce Turkish Dessert Plate Semolina Dessert, Walnut Baklava, Kazandibi (Pudding With Caramel Base), Rice Pudding With Gum Mastic Aroma, Güllaç (Rice Wafers Stuffed With Nuts) Fruit Plate SALI İftariyelikler Sucuk, Pastırma, Beyaz Peynir, Domates, Salatalık, Marine Zeytin, Kaymak, Bal, Hurma, Kuru Kayısı Geleneksel Osmanlı Şerbetleri Demirhindi Şerbeti Ve Kakuleli Limon Şerbeti Zeytinyağlı ve Meze (Serpme) Ödemiş Lor Peynirli Kabak Çiçeği Dolması, Tahinli Antakya Humusu, Kuru Cacık, Tahinli Ve Baş Biberli Muhammara Lebeniye Çorbası Taze Zahter Salatası Hatay Nar Ekşisi Ve Fırınlanmış Ceviz İle Sebzeli Mücver Edirne Tava Ciğeri Adana Kebap Firik Pilavı, Sumaklı Soğan, Izgara Domates Ve Biber İle Veya Levrek Buğulama Sebze Ve Limon Sos İle Türk Tatlı Tabağı İrmik Helvası, Cevizli Baklava, Kazandibi, Damla Sakızlı Fırın Sütlaç, Güllaç Meyve Tabağı WEDNESDAY Starters Sucuk, Pastırma, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Date, Dry Apricot Traditional Ottoman Syrup Lemon Syrup With Green Cardamom Traditional Turkish Mezzes Artichoke In Olive Oil, Tahini Hummus From Antakya Region, Dry Cacık, Stuffed Vine Leaves With Cherry, Muhammara with Tahini And Pepper Sour Lentil Soup Farm Tomato Salad With Roasted Datca Almond And Dry Cheese With Black Sesame From Antakya Region Stuffed Cabbage Turkish Ravioli ‘Mantı’ Lamb Loin With Eggplant Puree And Grilled Tomato and Peppers Or Slow Braised Chicken Thigh With Vegetables And Rice Turkish Desserts Semolina Dessert, Walnut Baklava, Kazandibi (Pudding With Caramel Base), Rice Pudding With Gum Mastic Aroma, Güllaç (Rice Wafers Stuffed With Nuts) Fruit Platter ÇARŞAMBA İftariyelikler Sucuk, Pastırma, Beyaz Peynir, Domates, Salatalık, Marine Edilmiş Zeytinler, Kaymak, Bal, Hurma, Kuru Kayısı Geleneksel Osmanlı Şerbetleri Demirhindi Şerbeti Ve Kakuleli Limon Şerbeti Zeytinyağlı Ve Meze (Serpme) Zeytinyağlı Enginar, Tahinli Antakya Humusu, Kuru Cacık, Vişneli Yaprak Sarma , Tahinli Ve Baş Biberli Muhammara Ekşili Mercimek Çorbası Tarla Domatesi Salatası Kavrulmuş “Datça” Badem Ve Antakya Çörek Otlu Çökelek Peyniri İle Lahana Dolma Mantı Kuzu Külbastı Patlıcan Beğendi Ve Izgara Domates Biber İle Veya Tavuk But Yahni Sebze Ve Pilav İle Türk Tatlı Çeşitleri İrmik Helvası, Cevizli Baklava, Kazandibi, Damla Sakızlı Fırın Sütlaç, Güllaç Meyve Tabağı THURSDAY Starters Sucuk, Pastırma, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Date, Dry Apricot Traditional Ottoman Syrup Lemon Syrup And Green Cardamom Traditional Turkish Mezzes Olive Oil Cooked Artichoke, Tahini Hummus From Antakya Region, Dry Cacık, Stuffed Vine Leaves With Cherry, Muhammara With Tahini And Pepper Fish Soup With Wheat Purslane Salad Stuffed Chart With Rice And Meat Mini Lahmacun Pan Fried Eggs With Pastrami Frik Pilaff And Eggplant Purre Grilled Tomato And Peppers Or Braised Beef Brisket With Mashed Potatoes Turkish Desserts emolina Dessert, Walnut Baklava, Kazandibi (Pudding With Caramel Base), Pudding With Gum Mastic Aroma, Güllaç (Rice Wafers Stuffed With Nuts) Fruit Platter PERŞEMBE İftariyelikler Sucuk, Pastırma, Beyaz Peynir, Domates, Salatalık, Marine Edilmiş Zeytinler, Kaymak, Bal, Hurma, Kuru Kayısı Geleneksel Osmanlı Şerbetleri Demirhindi Şerbeti Ve Kakuleli Limon Şerbeti Zeytinyağlı Ve Meze (Serpme) Zeytinyağlı Enginar, Tahinli Antakya Humus, Kuru Cacık, Vişneli Yaprak Sarma, Tahinli Ve Baş Biberli Muhammara Buğdaylı Balık Çorbası Semizotlu Bostana Salata Etli Pazı Dolma Mini Lahmacun Pastırmalı Sahanda Yumurta Tavuk Külbastı Firik Pilavı Ve Patlıcan Beğendi İle Veya Dana Yahni Patates Püresi İle Türk Tatlı Çeşitleri İrmik Helvası, Cevizli Baklava, Kazandibi, Damla Sakızlı Fırın Sütlaç, Güllaç Meyve Tabağı FRIDAY Starters Sucuk, Pastırma, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Date, Dry Apricot Traditional Ottoman Syrup Lemon Syrup With Green Cardamom Traditional Turkish Mezzes Olive Oil Cooked Artichoke, Dry Cacık, Stuffed Vine Leaves With Cherry, Tahini Baş Pepper Muhammara. Chicken Stock Soup With Orzo Antakya Sürk (Dried Çökelek) Salad Urfa Style Pencer (Garden Orach) Borani Mini Lahmacun Yoghurt Kebab Frik Pilaff And Grilled Tomato, Peppers Or Chicken Mahmudiye (Dry Grapes, Apricot, Cinnamon, Almond) Turkish Desserts Semolina Dessert, Walnut Baklava, Kazandibi (Pudding With Caramel Base), Rice Pudding With Gum Mastic Aroma, Güllaç (Rice Wafers Stuffed With Nuts) Fruit Platter CUMA İftariyelikler Sucuk, Pastırma, Beyaz Peynir, Domates, Salatalık, Marine Edilmiş Zeytinler, Kaymak, Bal, Hurma, Kuru Kayısı Geleneksel Osmanlı Şerbetleri Demirhindi Şerbeti Ve Kakuleli Limon Şerbeti Zeytinyağlı Ve Meze (Serpme) Zeytinyağlı Enginar, Kuru Cacık, Vişneli Yaprak Sarma, Tahinli Ve Baş Biberli Muhammara Şehriyeli Tavuk Suyu Çorbası Antakya Sürk Kuru Çökelek Salatası Urfa Yöresinden Pazı Borani (Pencer) Mini Lahmacun Yoğurtlu Kebap Frik Pilavı Ve Izgara Domates, Biber Ile Veya Ballı Mahmudiye Türk Tatlı Çeşitleri İrmik Helvası, Cevizli Baklava, Kazandibi, Damla Sakızlı Fırın Sütlaç, Güllaç Meyve Tabağı SATURDAY STARTERS Sucuk, Pastırma, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Date, Dry Apricot Traditional Ottoman Syrup Lemon Syrup With Green Cardamom Traditional Turkish Mezzes Tahini Hummus From Antakya Region, Dry Cacık, Stuffed Vine Leaves With Cherry, Tahini Baş Pepper Muhammara. Traditional Sour ‘’Lohusa’’ Soup Fresh Zahter Salad With Pomegranate Sauce From Hatay Region And Baked Walnut Vegetable Patty Edirne Pan Fried Liver Lamb Tandoori Oriental Rice Pilaf And Eggplant Purre With Grilled Tomato And Peppers Or Vegetable Chicken Kebab Turkish Desserts, Semolina Dessert, Walnut Baklava, Kazandibi (Pudding With Caramel Base), Rice Pudding With Gum Mastic Aroma, Güllaç (Rice Wafers Stuffed With Nuts) Fruit Platter CUMARTESİ İftariyelikler Sucuk, Pastırma, Beyaz Peynir, Domates, Salatalık, Marine Edilmiş Zeytinler, Kaymak, Bal, Hurma, Kuru Kayısı Geleneksel Osmanlı Şerbetleri Demirhindi Şerbeti Ve Kakuleli Limon Şerbeti Zeytinyağlı Ve Meze (Serpme) Tahinli Antakya Humusu, Kuru Cacık, Vişneli Yaprak Sarma Ve Tahinli Baş Biberli Muhammara Ekşili Lohusa Çorbası Taze Zahter Salatası Hatay Nar Ekşisi Ve Fırınlanmış Ceviz ile Sebzeli Mücver Edirne Tava Ciğeri Kuzu Tandır İç Pilavlı Patlıcan Beğendi, Sumaklı Soğan, Izgara Domates Ve Biber İle Veya Güveçte Sebzeli Kırma Tavuk Kebabı Türk Tatlı Çeşitleri İrmik Helvası, Cevizli Baklava, Kazandibi, Damla Sakızlı Fırın Sütlaç, Güllaç Meyve Tabağı SUNDAY STARTERS Sucuk, Pastırma, White Cheese, Tomato, Cucumber, Marinated Olives, Clotted Cream, Honey, Date, Dry Apricot Traditional Ottoman Syrup Lemon Syrup And Green Cardamom Traditional Turkish Mezzes Olive Oil Cooked Artichoke, Tahini Hummus From Antakya Region, Stuffed Vine Leaves With Cherry, Tahini Baş Pepper Muhammara. Fish Soup With Wheat Purslane Salad Stuffed Chart Pan Fried Egg With Pastrami Islama Köfte With Yoghurt With Frik Pilaf ,Grilled Tomato And Peppers Or Grilled Chicken With Pilaf, Grilled Tomato And Pepper Turkish Desserts Semolina Dessert, Walnut Baklava, Kazandibi (Pudding With Caramel Base), Rice Pudding With Gum Mastic Aroma, Güllaç (Rice Wafers Stuffed With Nuts) Fruit Platter PAZAR İftariyelikler Sucuk, Pastırma, Beyaz Peynir, Domates, Salatalık, Marine Edilmiş Zeytinler, Kaymak, Bal, Hurma, Kuru Kayısı Geleneksel Osmanlı Şerbetleri Demirhindi Şerbeti Ve Kakuleli Limon Şerbeti Zeytinyağlı Ve Meze (Serpme) Zeytinyağlı Enginar, Tahinli Antakya Humusu, Vişneli Yaprak Sarma, Tahinli Ve Baş Biberli Muhammara Buğdaylı Balık Çorbası Semizotlu Bostana Salata Etli Pazı Dolma Pastırmalı Sahan Yumurta Yoğurtlu Islama Köfte Frik Pilavı Ve Izgara Domates Biber İle Veya Izgara Tavuk Külbastı Türk Tatlı Çeşitleri İrmik Helvası, Cevizli Baklava, Kazandibi, Damla Sakızlı Fırın Sütlaç, Güllaç Meyve Tabağı .
Load more

Recommended publications
  • Desayunos Menú 11 11
    B r e a k f a s t Close your eyes and visualize de number 11 The game begins There are no rulers or instructions, no script to follow here, the senses are what matters Bowls Summer Chia 6.9€ Chia seed pudding with a touch of summer and strawberries, blueberries and coconut shaving toppings Frida Pasión 7.5€ Yogurt with a touch of coconut, passion fruit, pomegranate, sarraceno wheat Tel Aviv 9.5€ Refreshing and digestive watermelon bowl Acapulco 9.5€ Turmeric and mango bowl Açaí 9.5€ Açaí Bowl Cairo 9.5€ Melon heart bowl Fruit bowl 6.9€ Tostadas Avocado Toast * extra (fried or poached egg) +1,9€ 5.5€ Oil/Butter Toast 2.5€ Ham/turkey and cheese toast 5.5€ Honey and lemon toast 5.9€ Cream cheese and jam toast 5.9€ Dark and with chocolate cocoa toast 5.9€ let's talk about eggs Bodrum Eggs 12.5€ 2 eggs over a natural yogurt bed, dill and pepper Anytime Eggs 8€ French omelette with zucchini, red chili, parmesan cheese and mint Mexican Benedict Eggs 12.5€ Poached eggs with hollandaise sauce over a bed of pumpkin, avocado and a touch of chorizo Zaatar Eggs 12.5€ Eggs with zaatar over greek yogurt Oxaca Omelette 13€ Enoki and shiitake mushrooms, broccoli and a spicy touch Guadalupe Eggs 9.5€ Our lady of Guadalupe style eggs over 2 corn tortillas Bacon + eggs brioche 6.5€ antojitos Gofre 11:11 12€ French Toast 9.5€ Canton pancakes 10.5€ Apple and spices crumble 8.5€ Protein Balls 3€/ud Croissant 3€ Pain au chocolat 3€ Banoffee Middle East pancakes 6.5€ Banana and caramel pancakes A thousand holes crepes 12€ the magic continues Chilaquiles 12€ Dish
    [Show full text]
  • MOTEK. MENU V30 for Online
    MOTEK SMALL PLATES & MEZZES BURGERS MIXED PICKLES ARAYES BURGER (KOSHER) turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita (kosher grass-fed beef), choice of fries shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) or Israeli salad, served with s’chug, tahini, and pickles LABNEH WITH ZAATAR VEGGIE ARAYES BURGER homemade strained yogurt, zaatar, olive oil, pita (gf without pita) Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries EGGPLANT SALAD or Israeli salad, served with s’chug, tahini, pickles (v) roasted eggplant, tahini (gf, v) SANDWICHES & PLATES ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) make it large JERUSALEM GRILLED CHEESE MOTEK COLE SLAW swiss cheese, oven roasted tomato, olives, shifka aioli cabbage, parsley, tahini, lemon, salt AVOCADO TOAST MOTEK SAMPLER PLATE mashed avocado, ja’ala seeds, turmeric cauliflower fresno peppers, multigrain sourdough ADD smoked salmon 5, hummus, labneh, eggplant salad, Israeli salad, pita ADD hard boiled or fried egg 2 CRISPY CAULIFLOWER cauliflower, harissa honey glaze, fresh mint CHICKEN CAESAR TAHINI WRAP* grilled chicken, baby greens, oven roasted tomatoes, pita croutons, SHAKSHUKA spicy tomato sauce, baked egg, zaatar, feta, multigrain toast (gf parmesan (gf available) without toast) ADD + challah bread SALMON CAESAR TAHINI WRAP* MALAWACH YEMENITE PANCAKE grilled salmon, baby greens, oven roasted tomatoes, pita croutons, grated
    [Show full text]
  • 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 .
    [Show full text]
  • Maden Hos Indvandrere Og Flygtninge I Danmark
    Maden hos indvandrere og flygtninge i Danmark 1 Maden hos indvandrere og flygtninge i Danmark FødevareRapport 2002:? 1. udgave, 1. oplag, januar 2002 Copyright: Fødevaredirektoratet Oplag: 1000 eksemplarer Tryk: ISBN: ISSN: Pris: Kr. 98,- inkl. moms Fødevaredirektoratet Afdeling for Ernæring Mørkhøj Bygade 19, 2860 Søborg Tlf. + 45 33 95 60 00, fax + 45 33 95 60 01 Hjemmeside: www.foedevaredirektoratet.dk Publikationer kan købes i boghandelen eller hos: Statens Information Postboks 1300, DK-2300 København S. Tlf. +45 33 37 92 28, fax +45 33 37 92 80 E-post: [email protected] Fødevaredirektoratet er en del af Ministeriet for Fødevarer, Landbrug og Fiskeri. Direktoratet står for administration, forskning og kontrol på veterinær- og fødevareområdet. 2 Indholdsfortegnelse FORORD........................................................................................................................................................................... 6 1 BAGGRUND............................................................................................................................................................. 7 1.1 INDVANDRERE OG FLYGTNINGE I DANMARK ....................................................................................................... 7 1.2 FORMÅL MED DENNE RAPPORT ............................................................................................................................ 7 2 SUNDHEDSPROBLEMER....................................................................................................................................
    [Show full text]
  • Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide
    Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods.
    [Show full text]
  • TASTES from HOME Recipes from the Refugee Community PREFACE
    TASTES FROM HOME Recipes from the Refugee Community PREFACE In writing the articles for this cookbook, I had the privilege and pleasure of speaking with refugees from all over the world who now call Canada home. Sometimes we had the good fortune of meeting in person, but because this project originated during the 2020 pandemic, often we spoke over the phone or through a video call, each of us holed up in our homes. They shared their stories, and they shared their recipes. From one foodie to another, the excitement and pride each person felt about their recipes was palpable. For many, the recipes hold a personal connection to a family member or to a memory, and the food is an indisputable connection to their culture. Each person has a unique story, with different outlooks, challenges, and rewards, but I was struck by one thing they all had in common—a desire to give back to Canada. From the Mexican restaurant owner who plans to employ dozens of Canadians, to the Syrian entrepreneur who donated the proceeds from his chocolate factory to Canadians impacted by wildfires, to the former Governor General who became a figurehead for the country, each person expressed profound gratitude and an eagerness to help the country that took them in. We often hear about refugees in abstract faraway terms, through statistics about the number of people fleeing from one country to another, but in speaking with these 14 people those statistics became humanized and the abstract became real experiences. Their stories are captivating, their recipes are mouthwatering, and I hope you enjoy both in the following pages.
    [Show full text]
  • The Restaurant Menu
    AMAN’S TRIBUTE TO GREEK FLAVOURS Fresh, seasonal ingredients are grown in gardens and on farmland, foraged from forest floors, or plucked fresh from the oceans, then transformed by the simple alchemy of the kitchen into bold, heart-warming dishes, alive with flavors. «Kali Oreksi» Soup Salads Cold Summer Soup Greek Salad Organic Tomatoes | Kalathaki | Kalamata Olives 25 Daily Chef’s Selection 13 Leafy Salad with Colorful Cherry Tomatoes Avocado | Lemon-Dijon Mustard Vinaigrette 25 Cold Appetizer Summer Roots with Crumbled Goat Cheese Yoghurt Cheese Balls Beetroots | Carrots | Watermelon Radish | Asparagus | Bitter Orange Confit 19 Peach Carpaccio | Mint Vinaigrette 26 Warm Wild Herbs Salad Sea Bass Carpaccio Artichokes | Black-eyed Beans 25 Pink Grapefruit | Cucumber | Radish 28 Summer Salad with Black Garlic “Kaseri” Cheese Bocconcini & Ham from Proussos Monastery Strawberries | Arugula | Fennel | Almond Flakes | Melon | Nectarine 29 Balsamic-Strawberry Vinaigrette 25 Wagyu Beef Carpaccio Pasta & Rice Ossetra Caviar 89 Soya “Mince” and Fresh Tomato Signature Greek Ossetra Ikra Caviar Spaghetti 23 30gr of Caviar with Assorted Condiments and Blinis 235 Linguine with Gambari Prawns Confit Cherry Tomatoes | Citrus Zest | Herbs 36 Hot Appetizer Risotto Milanese Greek Summer Truffle | “Graviera” Cheese 35 Grilled Calamari Pumpkin Ravioli Split Pea Puree | Semi-Dried Tomatoes | Capers 27 Mascarpone | Orange | Sage 32 Fresh Fish & Seafood from the Aegean Sea Warm “Koilada” Prawns Vegan Pilaf Rice Basil | Lemon Oil 29 Vegetables | Dried Fruits
    [Show full text]
  • MENU Prix TTC En Euros
    Cold Mezes Hot Mezes Hummus (vg) ............................... X Octopus on Fire ............................ X Lamb Shish Fistuk (h) .................. X Chickpeas, tahini, lemon, garlic, Smoked hazelnut, red pepper sauce Green pistachio, tomato, onion, green sumac, olive oil, pita bread chilli pepper, sumac salad Moroccan Rolls ............................. X Tzatziki (v) ................................... X Filo pastry, pastirma, red and yellow Garlic Tiger Prawns ...................... X Fresh yogurt, dill oil, pickled pepper bell, smoked cheese, harissa Garlic oil, shaved fennel salad, red cucumber, dill tops, pita bread yoghurt chilli pepper, zaatar Babaganoush (vg) ......................... X Pastirma Mushrooms .................... X Spinach Borek (v) ......................... X Smoked aubergine, pomegranate Cured beef, portobello and oysters Filo pastry, spinach, feta cheese, pine molasses, tahini, fresh mint, diced mushrooms, poached egg yolk, sumac nuts, fresh mint tomato, pita bread Roasted Cauliflower (v) ................ X Chicken Mashwyia ........................ X Taramosalata ................................ X Turmeric, mint, dill, fried capers, Wood fire chicken thighs, pickled Cod roe rock, samphire, bottarga, garlic yoghurt onion, mashwyia on a pita bread lemon zest, spring onion, pita bread Grilled Halloumi (v) ..................... X Meze Platter .................................. X Beetroot Borani (v) ...................... X Chargrilled courgette, kalamata Hummus, Tzatziki, Babaganoush, Walnuts, nigella seeds,
    [Show full text]
  • 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.
    [Show full text]
  • Ramadan-Kitchen-Survival-2019.Pdf
    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.
    [Show full text]
  • 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,
    [Show full text]
  • Menu 1 £30 Pp Hummus Blackened Aubergine
    All our menus are designed for sharing. MENU 1 MENU 2 £30 PP £40 PP HUMMUS HUMMUS pine nuts, crispy onion, smoked paprika oil V | N pine nuts, crispy onion, smoked paprika oil V | N BLACKENED AUBERGINE TARAMASALATA burnt tomato, almonds V | N grey mullet bottarga, spring onion BLACKENED AUBERGINE burnt tomato, almonds V | GF | N DOLMA sun-dried aubergine, sour cherry, garlic yoghurt V | N BOREK MANTI spinach, feta, walnut, mint V | N beef, oak smoked paprika sauce, garlic yoghurt N CRISPY SQUID BOREK chickpea flour, coriander mayo, lime spinach, feta, walnut, mint V | N CRISPY SQUID chickpea flour, coriander mayo, lime MACKEREL coal roasted beetroot borani, zhoug, chervil salad GF DELICA PUMPKIN BABY CHICKEN green tahini, hazelnut dukkah VG | N | GF charred corn, tahini sauce, za’atar GF BABY CHICKEN CELERIAC charred corn, tahini sauce, za’atar GF begendi, salted almonds, dates, urfa chilli V | N MACKEREL Coal roasted beetroot borani, zhoug, chervil salad GF SKIN ON FRIES rosemary salt VG GREEN FATTOUSH CHARRED BROCCOLI crispy pita, apples, raisins V | N anchovy aioli, chilli GF BATATA HARRA fried potato, coriander, lime VG RICE PUDDING spiced honey ice cream, candied almonds N BURMA BAKLAVA walnut, cinnamon syrup, clotted ice-cream N Discretionary service charge of 12.5% is added to your bill, which is distributed amongst our team. We cannot guarantee that our menu is allergen free. Please ask a member of our team for further allergen information. Our dishes may contain traces of nuts. V Vegetarian GF Gluten Free VG Vegan N Nuts All our menus are designed for sharing.
    [Show full text]