DOCSLIB.ORG

Assorted Starters Salads & Soups Cheese Platter 69

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Assorted Starters Salads & Soups Cheese Platter 69 ASSORTED STARTERS STARTEREBIS KREBULI 120 Assortment all of the vegetable starters PKHALEULIS TABLA Assorted minced vegetable 49 A paste made of walnuts, fried eggplants, bell pepper and coriander BADRIJANI NIGVZIT 39 Eggplant with walnut paste MTSNILI Homemade fresh vegetable marinade 22 Cucumber and cabbage BADRIJANI NIVRIT 35 Fried eggplants with mashed garlic sauce and Georgian herbs CHEF’S TASTING MENU 195 AJAPSANDALI 41 Traditional dish made from eggplants onions, garlic, tomatoes, bell pepper and coriander PKHALEULIS TABLA Assorted minced vegetables, A paste made of walnuts, fried eggplants, bell pepper and coriander ASSORTED MEAT STARTERS (For 4 persons) 225 ~~~~~~~~~~~~~~~~~ BLACK ANGUS ROAST BEEF (For 2 persons) 95 IMERULI KHACHAPURI With pepper sauce Filled cheese bread (2 pieces) ROASTED CHUNKS OF CALF (For 2 persons) 95 ~~~~~~~~~~~~~~~~~ With mustard sauce KHINKALI TSITSILA BAJESHI 85 Georgian juicy dumpling with calf chop meat and Georgian herbs (2 pieces) Baby chicken (half) BBQ with walnuts sauce ~~~~~~~~~~~~~~~~~ KHBOS CHASHUSHULI ORAGULI BAJESHI 100 Stew calf meat with fresh tomatoes, Georgian herbs and spices Backed salmon fillet in walnut sauce or LAMB KEBAB Charcoal grilled lamb with grilled mix vegetables SALADS & SOUPS ~~~~~~~~~~~~~~~~~ GEORGIAN ASSORTED SWEETS CHIKHIRTMA Soup 42 CHURCHXELA Fresh grapes juice, walnut, flour Chicken, flour, butter, eggs, vinegar and coriander GOZINAKI Confection made of caramelized walnuts, fried in honey SUPKHARCHO Soup 60 Beef breast, rice, tomatoes, onions and Georgian herbs SOKOS TSVNIANI Soup 40 Mushrooms mix, potatoes, Georgian herbs KAKHURI SALAD 65 Mixed organic: Cucumbers, tomatoes, onions, basil and parsley with “kakhetian” sunflower oil and vinegar IMERULI SALAD 65 Iceberg lettuce, grilled chicken, walnut, onions, coriander, CHEESE PLATTER 69 Georgian spices and pomegranate WATERMELON SALAD 65 “GUDA” Lamb Salty Cheese, With goat cheese, tarragon, pumpkin seeds, coriander Premium Gouda, and balsamic vinegar VEGETABLES WARM SALAD 65 Emmental Bell pepper, eggplants, tomatoes, onions, garlic, coriander, lemon juice and olive oil Consuming raw or uncooked meats, poultry, seafood shellfish or eggs may increase risk of food borne illness ︱ Please inform us of any dietary requirements prior to placing your order ︱ All prices are in UAE Dirhams and include 7% municipality fees, 10% service charge & 5% VAT. GEORGIAN PASTRY SHOTI 15 Georgian traditional baked bread ADJARULI KHACHAPURI 60 Filled cheese bread, butter and egg IMERULI KHACHAPURI 55 Filled cheese bread PENOVANI KHACHAPURI 60 MAIN DISHES Cheese-filled bread in puff dough MILLET CHVISHTARI (2 pieces) 25 Millet-bread with cheese KHBOS CHASHUSHULI 97 KHINKALI (4 pieces) 45 Stew calf meat with fresh tomatoes, Georgian herbs and spices. Georgian juicy dumpling with calf chop meat and CHAKAFULI 85 Georgian herbs Lamb, onions, green tarragon, sour green plum, mixed fresh herbs and garlic LAMB KHINKALI (4 pieces) 45 Georgian juicy dumpling with lamb chop meat and Georgian herbs SHKMERULI 90 Baby chicken in a special spicy sauce, with garlic and milk cream, butter, parsley and coriander LOBIO KOTANSHI 60 CHARCOAL GRILLED MTSVADI All of the meats come from Georgian mountains—all kind of meats organic Georgian dry beans with tomatoes, onions, savory, Georgian and halal, produced in Georgia herbs and garlic, prepared in the traditional clays Pot VEGETABLE MIX with olive oil and oregano 60 NIGVZIANI KHARCHO ELAJIT 94 Beef meat, walnut, Georgian spices, bell pepper, Georgian herbs, MIX MTSVADI (choose 5 of the below) 350 coarse cornmeal, corn flour and “Sulguni” cheese LAMB RIBS 95 TOLMA VAZIS POTOLSHI 65 LAMB FILLET 90 Vine leaf, lamb, meat, rice, Georgian spices and herbs, natural LAMB KEBAB 85 yogurt with garlic CALF RIBS 95 KHBOS OJAKHURI 92 CALF FILLET 90 Fried calf meat with potatoes, Georgian greens, onions and baked tomatoes CALF KEBAB 85 SOKO KETSZE 65 CHICKEN FILLET 65 Portobello mushroom, butter, garlic, Georgian herbs and CHICKEN KEBAB 65 “Sulguni” cheese GOAT KID RIBS 95 OJAKHURI SOKOTI 55 GOAT KID FILLET 90 Prime potatoes, onions, Georgian herbs and mushrooms QATMIS GHVIDZLIS YAURMA 72 Chicken liver, pomegranate, fresh tomatoes and Georgian herbs JOSPER—CHARCOAL GRILLED SATSIVI (cold dish) 95 GRILLED SALMON 100 Roasted turkey with Georgian traditional walnut sauce With dill, garlic and vegetables TSITSILA TKEMALSHI 75 SEA BASS 100 Baby Chicken BBQ, sour plum sauce, garlic and Georgian herbs With rosemary and boiled vegetables GEORGIAN CHICKEN PIRI 100 With roasted spicy potato and chilly mayo TENDERLOIN STEAK 100 DESSERT With pepper sauce and fried potatoes RIBEYE STEAK 100 ASSORTED GEORGIAN DESSERTS 60 With pepper sauce, sweet potato fries GOZINAKI Confection made of caramelized walnuts, fried in honey CHURCHXELA Fresh grapes juice, (saperavi or rkatsiteli) walnut, flour COLD SAUCES MEDOKI Honey cake 39 SATSEBELI Tomato sauce with onions and Georgian herbs 10 BROWNIE CAKE with caramel walnuts and vanilla ice cream 39 TKEMALI Sour plum sauce (green or red) with the Georgian MOLTEN CHOCOLATE or CARAMEL CAKE with vanilla ice cream 39 herbs 10 BAJE Walnut, Georgian spices and garlic 10 Consuming raw or uncooked meats, poultry, seafood shellfish or eggs may increase risk of food borne illness ︱ Please inform us of any dietary requirements prior to placing your order ︱ All prices are in UAE Dirhams and include 7% municipality fees, 10% service charge & 5% VAT. .
Load more

Recommended publications
  • 04/30/2018 Daily Program Listing II 03/04/2018 Page 1 of 120
    Daily Program Listing II 43.1 Date: 03/04/2018 04/01/2018 - 04/30/2018 Page 1 of 120 Sun, Apr 01, 2018 Title Start Subtitle Distrib Stereo Cap AS2 Episode 00:00:01 Closer to Truth EPS (S) (CC) N/A #1613H Marvin Minsky: Like No Other One of artificial intelligence's legendary pioneers, Marvin Minsky, recently died. With this tribute, we celebrate his penetrating analysis of brains, minds, AI, religion and God. 00:30:00 American Forum NETA (S) (CC) N/A #318H Crossing President Trump Former Acting U.S. Attorney General SALLY YATES on her clash with President Donald J. Trump, the Russia investigation, and the risks of rolling back criminal justice reform. 01:00:00 Speakeasy APTEX (S) (CC) N/A #301H Jimmie Vaughan and Gary Clark Jr. Grammy Award winner Gary Clark Jr. is joined by four-time Grammy Award winner Jimmie Vaughan at New York City's Iridium for a taping of the intimate conversation series "Speakeasy." Clark has been called "The Chosen One" by Rolling Stone and has been hailed as a major talent by icons including the Rolling Stones, Sheryl Crow, and Paul McCartney. He has leant his unique blend of rock, R&B, blues, soul, and pop to multiple soundtracks including the acclaimed movie "12 Years a Slave." Vaughan has been regarded by Guitar Player magazine as "a living legend" and is one of the most respected guitarists in the world of popular music. With the Famous Thunderbirds, he spearheaded the current blues revival and has earned the admiration of B.B.
    [Show full text]
  • Startert & Salads
    STARTERT & SALADS Soft salted salmon with toast and green cream 100 gr 320 Herring with marinated red onion and boiled potato 240 gr 350 Home made pancakes with red caviar and traditional garnish 110/45/60 gr 560 Mini patties with the stuffing of Your choice (with cabbage and egg / meat / fish) 105 gr 300 Home made roast beef with marinated vegetables and pearl leek 130 gr 440 Russian salad "Olivie" with roasted quails and crayfish 245 gr 580 Salad with crab meat, smoked trout and ice-cream of crustaceans with anise 200 gr 640 Assorted fish 220 gr 890 Assorted meat 180 gr 690 Assorted pickles 220 gr 410 Vegetable salad with aromatic herbs, walnuts and wine vinegar dressing 300 gr 420 Cold red lobio - Salad of red beans with pomegranate 180 gr 450 Gibzhaliya - suluguni cheese with nadugi stuffed with mint and coriander 165 gr 490 Roasted red peppers stuffed with a spicy nuts 95 gr 350 Grilled eggplant with aromatic herbs and walnuts 100 gr 350 Spinach Pkhali 100 gr 350 Assorted vegetable snacks stuffed with spicy walnut 485 (Baked peppers, eggplant and spinach pkhali) 140 gr Satsivi - pieces of boiled chicken with "Bazhe" sauce of walnuts, onions 460 and Georgian spices 260 gr Grilled beef salad with crunchy vegetables 160 gr 690 Vegeterian Spicy Russian Georgian Thai European Menu is valid from 11 am till 23 pm. From 23 pm till 11 am night menu is valid Dear guests, the 8% of total amount of your check will be charged additionally as a service charge. All prices are in rubles and include VAT.
    [Show full text]
  • RIGI Menu ENG October
    COLDS MAIN DISHES MAIN HOTS APPETIZERS Everything new is a well-forgotten old. Our gastronomic douqan is a new enterprise and a part of our history and culture that always has decorated our capital city as well as the whole country. The culture of douqan has flourished in Georgia in XVIII-XIX centuries. With their colorful environment and rich menus, you could have come across them in whatever walks of life - cotton row , iron row, dark row, crystal row, coffee row, near Ortachala gardens or the banks of Mtkvari river. Due to the douqan’s culture the paintings of Pirosmani have survived until today. The same culture has enriched our heritage with vastly different names, which reflected the very individualistic and specific Tbilisian environment that each owner of douqan had to offer-Dagrekhilua’s douqan, Japara’s douqan, Abuashvili’s douqan, Lopiana’s douqan and so on and on. The wine was flowing straight from the skin barrels, “Chanari” and “Tsotskhali” fish were caught straight in Mtkvari river. The greens and radish were coming from ortachala gardens. The menu of our gastronomic douqan is the mix of old Tbilisian and regional courses as the main characteristic of Georgian cuisine’s variety is in its regionalism. Here you can feel the mix of highest quality Georgian products, chef’s refined signature, intense aromas and balanced harmonic composition. Sample and Sense It ! Menu developed by Brand Chef Giorgi Sarajishvili Menu concept by “Gastronaut” Appetizers “Khoncha” means large platter in old Georgian, where the food was offered in small amounts. It was used during rituals, as a gift and for snacks before feasts.
    [Show full text]
  • TODAY for BREAKFAST Breakfastfrom Opening Till 16:00
    TODAY FOR BREAKFAST BREAKFASTFrom opening till 16:00 Elarji · 300/50 G ... 150 Georgian omelet · 180 G ... 195 Corn porridge, covered with suluguni cheese, served with jam Shakshuka · 340 G ... 210 Eggs in a sauce of tomatoes, onions and peppers Georgian scramble · 250 G ... 180 with spices in gondola-shaped khachapuri With suluguni cheese and greens Matzoni · 140 G ... 90 Nadugi cheesecakes · 170/50 G ... 197 Homemade georgian yogurt Baked in sour cream Matzoni with dried figs· 190 G ... 145 TOPPING: And walnuts Jam ... 40 STARTERS KHACHAPURI – GEORGIAN PIES MAINS Phali · 60 g 70 each Adjaruli · 250 g . 284. Pork shashlik* · 200/45 g . 367 Spinach / beetroot / pumpkin Gondola-shaped khachapuri topped with raw egg Chicken shashlik* · 200/45 g. 327 . Aubergine roulette · 45 g 65 each Megruli · 360 g. 317 . Chkmeruli · 230/50 g . 320 With Suluguni cheese inside and on top Cold starters plate · 270 g 325 Chicken thigh baked in creamy garlic sauce Three kinds of phali, two aubergine roulettes Imeruli · 290 g. 267 . Dolma with lamb · 170/50 g. 315 . With Imeritian cheese Spicy lamb with rice wrapped in grape leaves Pate plate · 160/100 g 324 Chicken pate, nadugi, yachny Kartopeliani · 230 g . 140 * the dish is not served at Kazanskaya 29 With mashed potatoes Mini-plate of pickles · 200 g 227 · 250 g Assorted: garlic, ramson, leavened cabbage, Kartopeliani with cheese . .210 . KHINKALI – DUMPLINGS pickled cucumbers With mashed potatoes and Imeretian cheese Suluguni / Imeretian · 100/50/10 g 254 Pomidori da kveli · 420 g. 335 . With lamb · 100 g . 75 each Homemade Georgian сheese With Suluguni cheese, tomatoes and sweet pepper With beef / pork · 100 g .
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • GARNISHES DESSERTS PIES SOUPS SAUCES 50 G on the PAN
    SHARING STARTERS STARTERS PICKLES 100 g Lavash 2 pcs / 100 ₽ Ajapsandal with lavash 180/60 g / 390 ₽ Pickled cabbage / 180 ₽ Vegetables and herbs 300/50 g / 470 ₽ Lobio with lavash 220/60 g / 330 ₽ Gurian cabbage / 180 ₽ 150 g / ₽ Eggplant rolls 150/30 g / 390 ₽ Hummus 270 Salted tomatoes / light-salted / 180 ₽ Dolma with Beyond Meat 250/50 g / 590 ₽ Adyghe cheese, tomatoes Salted cucumbers / light-salted / 180 ₽ Dolma with lamb 200/100 g / 470 ₽ and tarragon sauce 190 g / 440 ₽ Pickled bamboo / 230 ₽ Caucasian style Lightly salted trout 100 g / 590 ₽ eggplant сarpaccio 200 g / 450 ₽ Mushrooms and herbs with oil / Local cheese 250 g / 490 ₽ sour cream / 250 ₽ Rapana with cream sauce 250 g / 610 ₽ Smalets with horseradish 200 g / 380 ₽ Herring with potatoes 200/150 g / 410 ₽ Hot pickled peppers / 220 ₽ Assorted lard 180/50 g / 450 ₽ Forshmak with toast Marinated garlic / 250 ₽ (salted, smoked, with layers of meat, mustard /horseradish) of Borodino bread 240 g / 350 ₽ Meat delicacy 150 g / 550 ₽ Satsivi with chicken 200 g / 370 ₽ (tongue, sujuk, basturma) Chicken liver pate SALADS with tangerines 140/100 g / 370 ₽ SOUPS Veal tail jelly 250 g / 390 ₽ Vinaigrette with khamsa 200 g / 310 ₽ Kharcho 350 g / 390 ₽ Assorted phali 120 g / 390 ₽ «Yalta» salad with tomatoes & cheese 240 g / 380 ₽ Borsch with garlic bun Dressed herring 230 g / 350 ₽ and sour cream 350/50 g / 380 ₽ The Black Sea fish soup 300 g / 390 ₽ Russian salad with veal tongue 200 g / 370 ₽ KHINKALI Homemade noodles soup 300 g / 330 ₽ Salad with persimmon and shrimp 250 g / 510
    [Show full text]
  • DC Rest Week
    kale & carrot pkhali, eggplant nigvzit, jonjoli, house-made & imported georgian cheeses, shotis puri GREEN LOBIO BAZHIT grilled green beans, walnut sauce ‘bazhe,’ pickled chilis, fresh herbs SOKO KETSE cremini mushroom tops, sulguni cheese MUSSELS POMODORIT p.e.i. mussels, tomato broth, mchadi crumble, walnut & lemon zest GEORGIAN SUMMER SALAD classic tomato-cucumber-walnut salad, red onion, mini peppers WATERMELON SALAD almonds, red onion, creamy ajika dressing, fresh herbs LOBIANI round, red bean lling, fresh herbs, charred onion, green ajika IMERULI round, sulguni cheese blend inside MEGRULI round, sulguni cheese blend inside & on top AJARULI boat-shaped, sulguni cheese blend & organic egg SOKOS sulguni cheese blend, mushroom, kakhetian guda, tarragon, basil KUBDARI round, pork & beef, garlic, svanuri salt KHINKALI (6) Georgia’s classic soup dumplings: your choice of pork & beef or imeruli cheese & mint VEGETABLE MTSVADI eggplant, zucchini, fennel, mini peppers, marinated in khmeli suneli, oil & vinegar, with guda dressing, roasted ajika, and satsebeli LOKO pan-seared blue cat sh, walnut sauce ‘bazhe,’ ojakhuri-style potatoes, grilled lemon, fresh herbs CHKMERULI whole roasted local young amish chicken, creamy garlic sauce BEEF MTSVADI strip loin marinated in red wine & ajika, roasted oyster & cremini, atbread, guda sauce LYULYA KEBAB ground lamb kebab, onion salad, grilled khachapuri-dough atbread, satsebeli TETRI PELAMUSHI white grape pudding, red grapes, pomegranate, walnut, caramel WALNUT CAKE blackberry & strawberry compote, tarragon-scented whipped cream HONEY GELATO walnut, sun ower & pumpkin seeds YOGURT MURABIT black walnut and cherry preserves, candied sun ower seeds, fresh basil & mint.
    [Show full text]
  • Mutton Blade Baked with Quince and Georgian Spices 128* Traditional Adjarian Chibulli Omelette with a Georgian Shoti 196 Caucasi
    SPECIALTIES price, UAH Mutton blade baked with quince 128* and Georgian spices (meal for two) Traditional Adjarian Chibulli omelette 196 with a Georgian shoti (the chef cooks every Saturday and Sunday from 11:00 to 16:00) Caucasian lamb pilaf in a cauldron 265 (every Thursday and Friday the Chef prepares a delicious lamb pilaf in a cauldron) Assorted shashlyk plate 1550 (shashlyk of pork, veal, chicken, lamb chalagach and quail in Guria style with satsibeli and herbs sauce) HOMEMADE DRINKS Berry juice 46 Ayran with herbs 55 (fermented beverage based on homemade yoghurt) Homemade yoghurt Matsoni 55 Homemade Lemonade in assortment 165 SNACKS TO WINE AND CHACH Assorted appetizers – Imereti cheese, 185 smoked suluguni, walnuts, figs, grapes, beef jerky, shoti crackers SALADS Salad of red tomatoes and Imereti cheese 142 with basil and coriander sauce Kolheed Salad with fresh vegetables 145 and walnut dressing Salad with turkey cooked on the grill 169 and the Georgian cheese Gooda Salad with homemade smoked trout, 175 with green salad and Georgian cheese nadugi CAUCASIAN CHEESES AND DELI MEATS Caucasian Assorted cheese 375 (Imereti cheese, home suluguni, cheese nadugi with Caucasian spices, Georgian smoked cheese, sheep’s cheese, walnuts, pomegranate, grapes) Caucasian Meat delicacies 285 (basturma sudzhuk, home-baked ham, chicken roll, bacon with Georgian spices and homemade adzhika) * — Price per 100 g APPETIZERS price, UAH Special Chef pate of turkey liver 134 with crispy toast and tangerine sauce Caucasian Assorted pickles and marinades
    [Show full text]
  • Georgian Cuisine Dec 2019.Indd
    GEORGIAN RESTAURANT КУХНЯ / CUISINE САЛАТЫ / SALADS Салат Нана 2 280 Жареный баклажан, помидоры черри, зелень Nana Salad Fried eggplant, cherry tomatoes, greens Салат Кавказский с Орехами 2 280 Огурцы, помидоры, грецкий орех, смесь зелени, винный уксус Caucasian Salad with Nuts Cucumbers, tomatoes, walnuts, greens, wine vinegar Салат Кавказский 2 180 Огурцы, помидоры, грецкий орех, смесь зелени Caucasian Salad Cucumbers, tomatoes, walnuts, greens Салат Ацецили 2 280 Жареный баклажан, болгарский перец, репчатый лук, чеснок, зелень Atsetsili Eggplant Salad Fried eggplant, sweet pepper, onion, garlic, herbs Салат с соусом из Тархуна 3 980 Говяжья маринованная вырезка, шпинат, соус из тархуна Salad with Tarragon dressing Marinated beef loin, spinach, tarragon sauce Чархали Ткемальши 2 580 Отварная свекла, лук, зелень, ткемали Charkhali Tkemalshi Boiled beetroot, onion, herbs, tkemali ХОЛОДНЫЕ ЗАКУСКИ / COLD STARTERS Пхали Лобио 1 780 Отварная стручковая фасоль, зелень, лук, чеснок, перец чили, грецкий орех, винный уксус Pkhali Lobio Boiled green beans, herbs, onion, garlic, chilli pepper, walnuts, wine vinegar Пхали Бадреджани 2 180 Жареный баклажан, ореховая начинка Eggplant Pkhali with Walnuts Fried eggplant, nut filling Пхали Булгарули 1 980 Болгарский перец, растительное масло, винный уксус, хмели-сунели Pkhali Bulgaruli Sweet pepper, sunflower oil, wine vinegar, khmeli-suneli spice Пхали Испанахи 1 680 Зелень, репчатый лук, грецкий орех, отварной шпинат, свежий перец чили, хмели-сунели, чеснок Pkhali Ispanahi Herbs, onion, walnuts, boiled
    [Show full text]
  • Georgian Recipes from Netcost Market's Weekly Specials
    Georgian Recipes From NetCost Market’s Weekly Specials Georgian Recipes From NetCost Market’s Weekly Specials In our last blog post, we showed you some of the culinary delights that Georgia has to offer. In this blog post, we’ll be giving you three classic Georgian recipes so you can bring the expectational taste of this small country to your home! All of these recipes use ingredients from our Georgian Week Specials, meaning you can enjoy your new favorite cuisine for less! 1. Khachapuri Khachapuri is the stuff dreams are made of. It combines cheese, eggs, and butter on top of a freshly baked flatbread to make the most decadent comfort food out there! As part of our Georgian Week, the special cheese that’s used in khachapuri — named Sulguni — now 36% off. There are also great offers on Nature’s Yolk large brown eggs, which are perfect for topping your homemade khachapuri. Recipe Ingredients for the dough: 1 cup warm water, 1 tbsp. dry yeast, 2 ½ lbs. all-purpose flour, 1 cup warm milk, 2 oz. oil, 1 large Nature’s Yolk large brown egg, 1 tsp. salt, 1 cup warm water (as much as needed). Ingredients for the cheese filling: 7 oz. Tamani sulguni cheese (shredded), 3 Nature’s Yolk large brown eggs, 1 tbsp. butter. Method: You’ll need to start by making the dough. Combine 1 cup warm water with the yeast, and set to one side. In a large bowl, mix the flour, milk, oil, egg, sugar, salt, and yeast/water mixture. Once a rough dough has formed, knead on a floured surface until it is smooth and elastic.
    [Show full text]
  • Delivery Our Cafes We Give a Dessert with the First Order
    lunch-combos (weekdays from 12:00 until 16:00) what else can we do for you? and for students until 19:00 It would be a great pleasure for us to help your secret food 1. Salad + soup 290 r. dreams to come true! We will deliver straight 2. Khachapuri + salad / soup 390 r. to your kitchen or office, come rain or shine, night or day. 3. Salad / soup + main dish 430 r. We don't mind working overtime for you 4. Salad + soup + main dish 540 r. and will work at any location, be it the open countryside, a construction site, a maternity ward This offer is valid at our cafe at Molodezhnaya upon presentation or on a ship's deck. of a valid student ID. So please don't be shy and share your food dreams with us! at Tverskaya opens breakfast lunch-combos closes Mon-Fri 10:00 Mon-Fri 10:00-12:00 Mon-Fri 12:00-16:00 Sun-Thu 23:00 our cafes Sat-Sun 11:00 Sat-Sun 11:00-14:00 ... Fri-Sat 01:00 at Kievskaya 26 prospekt Mira, bld 1 opens breakfast lunch-combos closes Prospekt Mira Mon-Fri 10:00 Mon-Fri 10:00-12:00 Mon-Fri 12:00-16:00 all days 23:00 + 7 (985) 764 00 75 Sat-Sun 11:00 Sat-Sun 11:00-14:00 ... ... at Chistye prudy 19 Yartsevskaya opens breakfast lunch-combos closes (entrance from Orshanskaya st) all days 11:00 ... Mon-Fri 12:00-16:00 Sun-Thu 23:00 Molodezhnaya ..
    [Show full text]
  • COMPLETE INDEX Copyright 2020 © by CPK Media, LLC
    2016-2020 COMPLETE INDEX Copyright 2020 © by CPK Media, LLC. All rights reserved, including the right of reproduction in the whole or in part in any form. Published by CPK Media, LLC 177 Milk Street Boston, MA 02109 To get Christopher Kimball’s Milk Street Magazine, call 866-400-0537, or subscribe online at 177milkstreet.com/subscribe. Christopher Kimball’s MILK STREET Magazine Index 2016-2020 A spaghetti with, 2019: Jan–Feb: p. 13 spicy tomato sauce and garlic with, 2018: Sep–Oct: p. 17 Abalsa, Guillermo, 2019: Jul–Aug: p. 25 Andalusian Tomato and Bread Soup (Salmorejo), 2019: Abdelaziz, Ahmed, 2019: Mar–Apr: p. 17 Jul–Aug: p. 15 Abu Aouda, Islam, 2020: May–Jun: p. 32 Andoh, Elizabeth, 2018: Jul–Aug: pp. 26, 27 Acurio, Gaston, 2017: Mar–Apr: p. 19, Jul–Aug: p. 16 Andrés, José, 2019: Sep–Oct: pp. 29, 32 Adams, Ricardo, 2017: Jul–Aug: p. 13 Ansel, Dominique, 2020: Nov–Dec: pp. 27–28 Adimando, Stacy, 2018: Sep–Oct: p. 32 Anzac Biscuits (Australian Oat-Coconut Cookies), 2017: Adjika (Georgian Mint-Chili Sauce), 2018: Jul–Aug: p. 8 Jul–Aug: p. 30 Admony, Einat, 2018: Jan–Feb: p. 7 Apfelkuchen (German Apple Cake), 2019: Nov–Dec: pp. Adrià, Ferran, 2019: Mar–Apr: p. 32 28–29 Aftel, Mandy, 2017: Nov–Dec: p. 32 Apple, Celery Root and Fennel Salad with Horseradish, 2017: Aharon, Irit, 2017: Jul–Aug: p. 20 Sep–Oct: p. 17 Ají de Aguacate (Colombian Avocado Salsa), 2018: Jan–Feb: Apple-Fennel Salad with Candied Pecans, 2019: Jan–Feb: p. 16 p.
    [Show full text]