Crc Pesach Liquor List

Total Page：16

File Type：pdf, Size：1020Kb

cRc-Kosher 2701 West Howard Street Chicago, Illinois 60645 773-465-3900 www.cRcKosher.org Date: March 5, 2020 To: Rabbi Eisenbach Rabbi Katz Food Service Mashgichim Certified Caterers and Hotels Cc: cRc Office Staff From: Rabbi Akiva Niehaus RE: Kosher for Pesach Liquor List The following products have been verified to be Kosher for Pesach 2020 when bearing the appropriate kosher logo: Brandy Boukha Bokobsa Fig Alcohol OU-P logo required Brandy Herzog French Boukha Fig Brandy OU-P logo required Brandy Sabra Liqueurs Grand Sabra Orange Brandy OU-P logo required Cognac Dupuy Cognac VS OU-P logo required Cognac Dupuy Cognac VSOP OU-P logo required Cognac Dupuy Cognac XO OU-P logo required Cognac Herzog French Cognac Louis Royer VS OU-P logo required Cognac Herzog French Cognac Louis Royer VSOP OU-P logo required Cognac Herzog French Cognac Louis Royer XO OU-P logo required Gin Distillery No. 209 Gin OU-P logo required Liqueur Sabra Liqueurs Sabra Coffee OU-P logo required Liqueur Sabra Liqueurs Sabra Orange Chocolate OU-P logo required Liqueur Sukkah Hill Spirits Assorted Varieties Star-K P logo required Other Exodus Hopped Cider Star-K P logo required Other Zachlawi Arak - Assorted Varieties OU-P logo required Other Zachlawi Spiced Arak OU-P logo required Vodka Boyar Vodka OU-P logo required Vodka Distillery No. 209 Vodka OU-P logo required Vodka Lvov Vodka OU-P logo required Vodka Peacock Vodka OU-P logo required Vodka Pravda Vodka OU-P logo required Vodka Shikor Vodka Infused with Saffron OU-P logo required Vodka Metropolitan Martini Co. Vodka Martini OU-P logo required Vodka Zachlawi Vodka - Assorted Varieties OU-P logo required The cRc liquor list is updated regularly and can be found on our website at: http://www.crcweb.org/LiquorList.pdf, www.ASKcRc.org or on our apps. .

Copy Link

Recommended publications

Assessment of Tourists on Mojito Based on Arak Bali in Kuta Bali
Advances in Economics, Business and Management Research, volume 111 1st International Conference One Belt, One Road, One Tourism (ICOBOROT 2018) ASSESSMENT OF TOURISTS ON MOJITO BASED ON ARAK BALI IN KUTA BALI Setyowati Ayu Widuri STP Nusa Dua Bali Indonesia [email protected] Abstract - Mojito is one of the popular cocktail drinks and its own charm in terms of taste and aroma of fresh is very popular with domestic and foreign tourists visiting mint that becomes characteristic of Mojito, until now Bali because it has a refreshing taste and aroma. Mojito are the Mojito is still one of the most sought after generally made from Light Rum for alcohol. Rum is a cocktails and sold almost in all bars. Mojito is a fermented and distilled alcoholic beverage from molasses tropical drink drink. Tropical drinks are drinks that (sugarcane drops) or sugar cane water which is a by- are dominated by fruit and sour taste. Tropical drinks product of the sugar industry. Rum is the result of distillation from molasses (sugar cane drops) in the form of are usually a mixture of sour, such as sour mix, clear colored liquid, and is usually stored to experience lemon juice, and alcoholic drinks in more than one ripening in vats made of oak or other types of wood. The type of mixed drink. largest rum producers in the world are Caribbean countries In making Mojito drinks, one of the ingredients used and along the Demerara River flow in Guyana, South is Rum. According to Katsigris and Thomas (2006: America. 204) Rum is an alcoholic beverage produced by fermentation and distillation from molasses (sugar Bali also has traditional alcoholic drinks, Arak Bali.
[Show full text]
Arak Cocktails Recipes
SPIRIT OF LEBANON DRINK MASSAYA ARAK AS AN APERITIF, DIGESTIF OR DURING MEALS AND/OR IN MULTITUDE OF DELIGHTFUL COCKTAILS. ROCKS ICE Enjoy Massaya arak over ice for the ultimate COOL COCKTAILS taste of Lebanon. Mulberry Arak Mint Pause Massaya Arak (1 measure) Massaya Arak (1 measure) Mulberry syrup (1-1.5 measures) Peppermint syrup (1 measure) Water (3 measures) Water (3 measures) Two thin lemon slices Poured into a glass of crushed ice Decorated with blackberries and decorated with mint leaves or any other black fruit and a slice of lemon or lime Oriental Nights Arak French Kiss Massaya Arak (1 measure) Massaya Arak (1 measure) Vodka (1 measure) Creme de cassis (2 measures) Jallab (1- 1.25 measures) Decorated with an orange twirl Decorated with raisins and pine nuts Poured into a glass with ice zen spot Lebanese American Massaya Arak (2 measures) Bourbon (2 measures) Freshly squeezed grapefruit (3 measures) Massaya Arak (1/2 measure) Shaken with fresh thyme Topped up with ginger ale and Strained over ice in a shortball glass soda water in even quantities Decorated with thyme, and Decorate with fresh mint a long orange twist Poured into a glass with ice A Jewel in the Rough Mojito Arak Massaya Arak (1 measure) Massaya Arak (2 measures) Amaretto (2 measures) 10 medium mint leaves Rose water (1 measure) Two 1cm thick slices of lime Cream of coconut (2 measures) Two heaped teaspoons of brown sugar Elderﬂower cordial (1 measure) Topped up with soda Shake well with ice until thick consistency Decorated with a slice of lime and strain into a glass with ice and a sprig of mint Garnish with ﬂoating star anise, lavender Served in a glass of crushed ice and an orange twist /massaya.lebanon @massayalebanon @massayalebanon www.massaya.com.
[Show full text]
The Ancient Tale of Anise and Its Long Journey to America
For immediate release Press contact: Daniela Puglielli, Accent PR (908) 212 7846 THE ANCIENT TALE OF ANISE AND ITS LONG JOURNEY TO AMERICA New Orleans, July 2012 -- As part of the “spirited” presentations of the Tales of the Cocktail festival, Distilleria Varnelli cordially invites you to the event “Anise: The Mediterranean Treasure” on Saturday July 28, from 3:00 pm to 4:30 pm at the Queen Anne Ballroom, Hotel Monteleone in New Orleans, LA. The seminar offers a rare occasion to compare different Mediterranean anises, neat and in preparation: Varnelli, as the best Italian dry anise, ouzo, arak, raki, anisado, and anisette. Mixologist Francesco Lafranconi - winner of the TOC 2009 Best Presenter Award- and Orietta Maria Varnelli, CEO of Distilleria Varnelli S.p.a., will transport attendees through an incredible historical and cultural journey, including an exclusive tasting of anise-based Varnelli’s liqueurs and aperitifs. Renowned mixologists from London, Anistatia Miller and Jared Brown, will bring their experience to the event as well. The program will include also a short yet suggestive cultural presentation about the FIRST American Chapter of the Ordre International des Anysetiers, with Members in Medieval attire that will revive the legend and traditions of the ancient guild of Anysetiers, founded in 1263 in France. Members of the Louisiana Bailliage include Francesco Lanfranconi, who will lead the Chapter as Bailli, Tales of the Cocktail’s founders Ann and Paul Tuennerman, Liz Williams (Chair of Southern Food and Beverage Museum in NOLA), Laura and Chris McMillan of the Museum of American Cocktails – MOTAC, journalists Camper English and Brenda Maitland, mixologist Jacques Bezuidenhout and importer Paolo Domeneghetti.
[Show full text]
Ouzo Bazooka Rider 2015
Ouzo Bazooka Technical Rider ASAF SHAY - F.O.H Tech 00-972-52-2321530 [email protected] # LINE DI / MIC INSERT COMMENTS 1 BD D6\BETA52 GATE+COMP 2 SNR UP SM57 COMP 3 SNR SM57 COMP DOWN 4 HH SM81 5 TT SM57 GATE 6 FT SM57 GATE 7 OH L SM81 LINK 7-8 8 OH R SM81 LINK 7-8 9 BASS DI BOX COMP 10 GTR DI OPEN XLR 11 GTR COMP SM57\E906 12 KEYS L DI BOX LINK 12-13 13 KEYS R DI BOX LINK 12-13 14 VOC KEYS SM58 COMP 15 VOC BASS SM58 COMP 16 VOC GTR BETA 57 COMP Ouzo Bazooka Pubic Address: A Top Quality 3/4 way stereo system (Line Array/High Pack + Subs) flown or stacked (according to all safety factors) with all the Amps Processing & Cabling According to the manufacturer instruction. A Front Fill, Outers, Center, Balcony or any other type of cover needed should also be flown or stacked (According to all safety factors) with all the Amps Processing & Cabling According to the manufacturer Instruction. Subs should be sufficient to the venue & audience needs. Please take the time to align all delays and gain prior to the technical crew arrive at the venue. SENDS + MONITORS: AUX 1- MAIN VOC (GTR) (15”) X2 AUX 2- BASS (15”) X2 AUX 3- DRUMS (15”) X2 AUX 4- KEYS (15”) X2 AUX 5- PLATE RVB AUX 6 – ROOM RVB AUX 7- SLAP DLY AUX 8- TAP DLY PREFERENCES: Console should be placed at a hearing distance of at least 115db maximum distance from stage - 25 meters.
[Show full text]
Jews: Politics, Race, Nently Because, As Corwin Berman Explains, It Last Month, Was Cancelled Due to Inclement Many Are Trying to Revitalize It
Washtenaw Jewish News Presort Standard In this issue… c/o Jewish Federation of Greater Ann Arbor U.S. Postage PAID 2939 Birch Hollow Drive Ann Arbor, MI Ann Arbor, MI 48108 Permit No. 85 Modern Multi-faith For this year's Day aid for hamentashen, Queen Syrian hold the jam Esthers refugees page 7 page 18 page 28 March 2015 Adar/Nisan 5775 Volume XXXIX: Number 6 FREE “We Refuse to Be Enemies”—motto of Hand in Hand Schools in Israel Edible Landscape program Helena Robinovitz, special to the WJN rescheduled for March 15 he weekend of March 20–22, Lee Gor- cultures. Together the Jewish and Arab pupils study, to play, to live with Palestinian partners.” Carole Caplan, special to the WJN don, co-founder and executive director learn and speak each other’s language, study (Boston Globe, “Refusing to be Enemies in Jeru- The Jewish Alliance for Food, Land and Justice, T of five bilingual and bicultural schools each other’s history and culture, and share in salem,” December 7, 2014.) in partnership with the Ann Arbor Recon- in Israel, will be in Ann Arbor to educate the The structure structionist Congregation and Pardes Hannah, community about this innovative model of of the HIH Schools will present “Ed- education. On Saturday, March 21, 8–10 p.m., provides an oppor- ible Home Land- there will be an interfaith event at St. Clare’s tunity for interac- scapes—From Episcopal/Temple Beth Emeth. The topic will tion that naturally Saving Seeds to be “Building a Shared Society Together: Multi- evolves between stu- Harvesting Your cultural Education and Peacemaking in Israel.” dents and families in Trees” on March On Sunday, March 22, 4–6 p.m., the Jewish Fed- an integrated school 15, from 2–4 eration of Greater Ann Arbor will host Gordon system.
[Show full text]
Menu Médina Modifs Prix Septembre 2020
2, avenue de la Couronne - Ixelles Tél. : 02-640.43.28 - Fax. : 02-644.24.78 www.allocouscous.be www.lamedina.be Ouvert - Open 7/7 Informations sur les allergènes disponibles sur demande Banquets - Fêtes - Réceptions Banketten - Feesten - Recepties Apéritifs Martini 7.00 Gancia 7.00 Saint-Raphaël 7.00 Porto 7.00 Kir 7.00 Campari 7.50 Campari orange ou soda 8.00 Whisky-coca 9.00 Apéritif Maison 7.00 Kir Royal 8.50 Ricard 7.50 Anisette 7.50 Délice du Soleil 8.50 Gin - Martini 8.50 Gin Tonic 9.00 Whisky 8.00 Picon vin blanc 8.50 Spritz Apérol 8.50 Boissons (sans alcool) Eau minérale/Pétillante 1/4 3.00 Eau minérale/Pétillante 1/2 4.50 Eau 1/2 minérale/Pétillante 1/1 6.50 Coca-Cola - Coca-Cola Zéro 3.00 Bière 3.00 Ice Tea - Fuze Tea Pêche 3.00 Schweppes 3.00 Jus Orange, ananas, tomate 3.00 Entrées Salade marocaine 7.50 Salade d'oignons & tomates 7.00 Salade de tomates & poivrons 8.00 Salade verte à l'orange 7.00 Salade au thon 8.00 Salade merguez 8.50 Carottes à l’orange 7.00 Coeurs de palmier 8.50 Marinade de sardines 9.50 Harrira 7.00 Feuilleté de crevettes 9.00 Doigt de Fatima 8.50 Brick à l'oeuf 7.50 Brick au thon 9.00 Pastilla 12.50 Pastilla aux fruits de mer 13.00 Brochette de scampis 13.00 Scampis méditerranéens 13.00 Scampis à l’aïl 13.00 Metze du Harem (2 couverts) 25.00 Du lundi au vendredi : Plat du jour tous les midis 12.00 Desserts Loukoum 6.00 Orange à la cannelle 7.00 Briouats au miel et amandes 7.00 Cornes de gazelle 7.00 Assortiment de gâteaux 7.50 Dame Blanche 8.50 Brésilienne 8.50 Assortiment de sorbets 8.50 Irish Coffee 9.00 Thé à la menthe /pers.
[Show full text]
CE/AL/LP/Sk 1 ZOZNAM PROTOKOLOV Protokol 1 O
521 der Beilagen XXIII. GP - Staatsvertrag - Protokolle Slowakisch (Normativer Teil) 1 von 374 ZOZNAM PROTOKOLOV Protokol 1 o výrobkoch zo železa a ocele Protokol 2 o obchode medzi Albánskou republikou a Spoločenstvom v sektore spracovaných poľnohospodárskych výrobkov Protokol 3 o vzájomných preferenčných úľavách na určité vína a o vzájomnom uznávaní, ochrane a kontrole názvov vín, liehovín a aromatizovaných vín Protokol 4 týkajúci sa definície pojmu „výrobky s pôvodom“ a metód administratívnej spolupráce Protokol 5 o pozemnej doprave Protokol 6 o vzájomnej administratívnej pomoci v colných záležitostiach CE/AL/LP/sk 1 2 von 374 521 der Beilagen XXIII. GP - Staatsvertrag - Protokolle Slowakisch (Normativer Teil) PROTOKOL 1 O VÝROBKOCH ZO ŽELEZA A OCELE CE/AL/P1/sk 1 521 der Beilagen XXIII. GP - Staatsvertrag - Protokolle Slowakisch (Normativer Teil) 3 von 374 ČLÁNOK 1 Tento protokol sa vzťahuje na výrobky uvedené kapitolách 72 a 73 kombinovanej nomenklatúry. Tiež sa vzťahuje na ostatné hotové výrobky zo železa a ocele v rámci uvedených kapitol, ktoré môžu mať v budúcnosti pôvod v Albánsku . ČLÁNOK 2 Clá, ktoré sú uplatniteľné v Spoločenstve na dovoz výrobkov zo železa a ocele s pôvodom v Albánsku, sa dňom nadobudnutia platnosti tejto dohody zrušujú. ČLÁNOK 3 1. Po dni nadobudnutia platnosti tejto dohody sa clá uplatniteľné v Albánsku na dovoz výrobkov zo železa a ocele s pôvodom v Spoločenstve, ktoré sú uvedené v článku 19 dohody a v prílohe I k tejto dohode sa postupne znižujú v súlade s harmonogramom v uvedenom článku. 2. Po dni nadobudnutia platnosti tejto dohody sa clá uplatniteľné v Albánsku na dovoz všetkých ostatných výrobkov zo železa a ocele s pôvodom v Spoločenstve zrušia.
[Show full text]
Classic Menu
CLASSIC MENU STARTER + MAIN COURSE + DESSERT + DRINKS* STARTERS Poched egg mushrooms with cream, foie gras toast OR Mishmash of raw and cooked vegetables, goat cheese mousse and parmesan crumble OR Trilogy of ravioli and its vegetable broth with coriander OR Red mullet tart, fennel salad marinated with herbs MAIN COURSES Duck breast with 4 spices, potato anna, bunch of vegetables OR Roasted poultry, puree with truffle oil and herbs, French mushrooms OR Bar fillet, quinoa pilaf with its poultry juice and samphire OR Roasted Scottish salmon, crispy polenta and zucchini toss, velvety basil juice DESSERTS The maracuja OU Tartlet with two lemons OU Hazelnut chocolate puck OU Gianduja Orange OU The Mont Blanc DRINKS 1 glass of wine Sparkling and still mineral waters Coffee or tea selection *Unique menu to all the guests PRESTIGE MENU STARTER + MAIN COURSE + DESSERT - DRINKS* STARTERS Bar sashimi, passion fruit vinaigrette and seaweed tartare OR The traditional foie gras accompanied by its small vegetables garden, mini buns OR The shelled cake of love apple, beautiful peeled hull sea urchin vinaigrette OR Duck breast with honey, roasted peach MAIN COURSES Braised salmon steak, shell marinade, leeks with cream OR Piece of veal in the quasi, morel mushroom sauce and tatin autumn vegetables OR Cod fillet seared in barigoule, vegetables in cooked whistle and its verdurette OR Duck fillet with spices and honey, mashed butternut squash and caramelized pears DESSERTS Shortbread with cereals, passion cream, coconut mousse and roasted mangoes OR Crunchy
[Show full text]
JSOR+Passover+Guide+2021 V2.Pdf
בס״ד OSHER K JERSEYJSO SHORE ORTHODOX RRABBINATE Passover Guide5781/2021 The Sephardic comprehensive guide to celebrating a Kosher Pesah Premier Edition Sponsored By HARRY & ALICE ADJMI & FAMILY HOW TO KOSHER FOR PESAH Step By Step Instructions PASSOVER RECIPES From Our Community Cooks & Caterers JSOR PASSOVER GUIDE OSHER K JERSEYJSO SHORE ORTHODOX RRABBINATE Table of Contents Rabbinical Board Rabbi Rachamim Aboud Rabbi Edmond Nahum Rabbi Shaul J. Kassin Messages from our Rabbis 10 Kashrut Coordinator Rabbi Isaac Farhi Why is This List Different? 20 Kashrut Administrator Rabbi Hayim Asher Arking Passover Points President 22 Steven Eddie Safdieh Executive Committee Koshering for Pesah Elliot Antebi 24 Edmond Cohen Mark Massry Passover Food Guide Sammy Saka 26 Steven S. Safdieh Richard Setton Jeremy Sultan Quick Pick Medicine List 37 Office Manager Alice Sultan Liquor & Tequila List Women's Auxiliary 38 Joy Betesh Kim Cohen HomeKosher 42 Contributing Writers Rabbi Hayim Asher Arking Rabbi Moshe Arking Pesah Protocol Mrs. Shoshana Farhi 44 Rabbi Meyer Safdieh Richard Setton Recipes 46 Editor Raquele Sasson Pesah FAQ Graphic Design/Marketing 56 Jackie Gindi - JG Graphic Designs Establishments 64 · Visit us on our website www.jsor.org · Follow us on Instagram @jsor_deal · Join our WhatsApp Chat Cover Photo: Sarah Husney | Art Director: Jackie Gindi (via website link) for questions, Table setting: Aimee Hidary and up-to-date information 6 NISSAN 5781 | MARCH 2021 FRIDAY, MARCH 26: Burn Hamets by 11:32am SHABBAT, MARCH 27- EVE OF PESAH: Stop eating Hamets 10:20am. Get rid of any remaining Hamets and recite When Pesah Falls Kal Hamirah by 11:32am SUNDAY, APRIL 4: Holiday over 8:04pm on Saturday Night One can use sold Hamets at 8:45pm Adapted from the Saka Edition of the Yalkut Yosef on Pesah 1.
[Show full text]
Kashrus Kurrents a MESSAGE FROM: AVROM POLLAK, PRESIDENT
STAR K KOSHER CERTIFICATION rtnhyktcs ,urafv sgu Kashrus K Kurrents VOLUME 23 NO. 3 Summer 5763-2003 Food Fit for a King Inside This Issue Food Fit for a King: Reviewing the Laws of Reviewing the Laws of Bishul Akum and Bishul Yisroel ......................Page 1 Bishul Akum & Bishul Yisroel President’s Message ............................................Page 4 RABBI MOSHE HEINEMANN, RABBINIC ADMINISTRATOR Liquor & Liqueur List............................................Page 5 It is not uncommon for food manufacturers to call us with a keen interest Pas or Pas Nisht: in kosher certification but who don’t have the slightest idea what it takes to pro- Reviewing the Laws of Pas Akum ..................Page 6 duce a kosher product. What complicates matters is that they would like to have Consumer Air Conditioner Caution ..............Page 8 a kashrus tutorial capsulized into a telephone conversation. Obviously, we can’t give a thorough kashrus course over the phone, but we can categorize practical kashrus into three main areas: ingredients, equipment, and process. New Under Star-K Certification: Occasionally, there may be circumstances where both ingredients and equip- ment are 100% kosher and through a violation of a Rabbinic ordinance some Establishments........................................................Page 8 foods or food products would be prohibited, while other food products undergo- Consumer ..................................................................Page 3 ing the very same process would remain 100% kosher. This disqualifying
[Show full text]
Appetizers Entrées Meat Skewers Children's Menu
APPETIZERS Lettuce and herb salad Lamb-filled empanada Chickpeas and Pizza with roast beef with green apples and Served with schug white beans Veal entrecote, onions pickled duck breast and tahini sauce with ragu veal and Shimeji and mustard — 38 — — 42 — mushrooms — 45 — — 38 — Tempura Vegetables Merguez sausages Pate de foi gras with Deep fried with tartare sauce Grilled and spicy chicken liver — 38 — — 45 — toasted bread and garlic jam — 45 — MEAT SKEWERS ENTRÉES Jerusalem Veal entrecote Fillet of grilled Fish Meal mixed grill with roasted onions sea bream Fried egg, Matbucha and French Fries served on focaccia — 56 — fork-mashed potatoes, spinach & grilled peppers — 42 — — 98 — — 89 — Barbecued Spring Lamb kebab Ribs of lamb on the chicken mashed Roast fillet of beef Josper grill oven lemon, garlic and thyme — 48 — with shallots and Portobello With stir-fried mangold, mushrooms and beef sauce — 42 — chickpeas & Persian lemon Veal sweetbreads — 165 — — 146 — Vegetarian with lemon and garlic Six-hour beef Asado Veal entrecote 300gr onions, peppers and zuccini — 48 — with chimichurri sauce, Roasted garlic & French Fries from the Josper grill oven onions & grilled peppers — 152 — — 32 — — 98 — Breast of duck Fresh pappardelle Hamburger 220 gr with date honey syrup and pears pasta with French Fries — 48 — with artichoke confit, sun-dried — 68 — tomatoes, olive oil & lemon — 68 — SIDE DISHES CHILDREN’S MENU French Fries / Puree / Grilled Vegetables Green Salad / Green Beans Hamburger Crispy Chicken — 15 — gr 150 schnitzel with French Fries with French Fries — 49 — — 49 — Drinks SOFT DRINKS BLENDED & SINGLE BOTTLED BEER COLA / DIET COLA/ZERO 12 MALT WHISKY LEFFE BLONDE / BRUNE 27 SPRITE / DIET SPRITE 12 JOHNNIE WALKER BLACK LABEL 32 WEIHENSTEPHAN 30 ORANGE/ LEMONADE/ CRANBERRY 14 JOHNNIE WALKER BLUE LABEL 125 GOLDSTAR 23 SODA 10 THE FAMOUS GROUSE 25 SOMERSBY CIDER 24 FERRARELLE SPARKLING WATER 21 JACK DANIEL’S 32 ALEXANDER GREEN 32 NESTEA PEACH 12 GENTLEMAN JACK 49 ESTRELLA DAMM INEDIT 750ML.
[Show full text]
Couscous Sans Viande Prix 10,50€ Couscous Merguez 2 Merguez Prix 12,50€ Couscous Poulet 1Cuisse Prix 12,50€ Couscous Boule
Couscous sans viande Couscous du Chef Prix 10,50€ Brochette de poulet, Merguez, Boulette Prix 15,00€ Couscous Merguez Couscous Maison 2 Merguez Brochette d’agneau, Merguez, Bœuf Prix 12,50€ Prix 15,00€ Couscous Poulet Couscous Mixte 1Cuisse Poulet, 2 merguez Prix 12,50€ Prix 14,50€ Couscous Boulette Couscous Pacha 5 Boulettes Bœuf, merguez, brochette Prix 13,50€ Prix 15,50€ Couscous Brochettes Couscous Royal Poulet(2) Brochette, Merguez, Bœuf, Poulet, Boulettes Prix 13,50€ Prix 17,50€ Couscous Agneau Couscous Méchoui Prix 13,00€ ½ Epaule d’agneau Prix : 18,50 Couscous Bœuf Prix 13,00€ Couscous Jarret d’agneau Prix 13 ,50€ Couscous cote d’agneau 3 pièces Prix 14 ,50€ Couscous Brochettes Brouchettes d’agneau Prix 13,50€ Couscous Algérois Brochette de poulet, 2 Merguez Prix 13,50€ Tagine aux Amandes Agneau, pomme de terre, raisins secs, pruneaux, abricots Prix 15,50 € Tagine aux fruits Agneau, pêches, poires, raisin secs, ananas Prix 15,50 € Tagine aux Marrakech Bœuf, carottes, poivrons, tomates, pomme de terre Prix 15,50 € Tagine Olives Poulet,Olives, carottes, pomme de terre, cœur d’artichaut, tomates, citron Prix 15,00 € Tagine Kefta Boulettes,Petit poids, carottes, tomates, œuf Prix 15,00 € Salade de tomate Prix 3,50 € Brick à l'œuf + Fromage Prix 4,50 € Brick au thon + oeuf Prix 5,00 € Brick au poulet + oeuf Prix 5,00 € Brick Oriental (boulette + œuf) Prix 5,00 € Gambas grillées (6 pièces) Prix 9,50 € Paire de brochette de poulet Prix 12,50 € Poulet rôti Prix 12,50 € Paire de merguez Prix 12,50 € Paire de brochettes d'agneau Prix 13,50
[Show full text]