International Food Fiesta Judges

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CATEGORY PRIZE Sponsoring Club Winner First Runner Up Best Overall 2-night stay at Best Dean’s Office Lindsay Pennington (see runner-up Western Coastline Inn, - Tiramisu prizes below) Wilmington, NC Best Overall – 1st 1-night stay and breakfast Dean’s Office Madhulika Sarma – Runner Up for two at the Washington Samosas Duke Inn Best Overall – 2nd $100 Nana’s Restaurant Dean’s Office Dimitri Herbosch – Runner Up gift certificate omelette w. salmon & potato cakes Best Spicy Salsa Lessons HLSA Moo Kyung Kim – Omar and Hussa Al- Korean red hot Saab – Saudi spicy rice cake chicken Most Unusual $30 Foster’s gift certificate Dean’s Office Yi Wang – Spicy Yana & Martin Beef Wilamarta – Ginger tea Best Vegetarian Dinner for 2 at Tandoor ALSA Sand Il Moon – Adam Doerr – chilled Indian Restaurant kimchi joon tomato basil soup Best American $20 Foster’s gift certificate DBA Meshelle Ayumi Oka – Sushi Christensen – sweet Balls potato cakes Best Presentation $30 Streets at Southpoint JLSA Jeong Lee Kim – gift certificate Korean Bowl Noodle Best Dessert $50 Williams-Sonoma Gift BLSA Stephani Bradford - Certificate Sock It To Me Cake The (Shanda) $30 Foster’s Gift Certificate Dean’s Office Javier Cruz – Pisco King of Dishes Sour Most Carnivorous $40 Southern Season gift WLSA Feddrico Lander - Sophie Renaudin – certificate BBQ Bouef en Daube Most Like Gourmet Chocolate Education Law Shannon Frank – Cafeteria Food wrapped in a Hair Net Society Tuna Casserole Most Kid-Friendly 1-hour golf lesson at the ILS / PALS Yana & Martin Tina Radchenko & Dish Washington Duke Wilamarta – Fried Olga Schmakova – Noodles pancakes Easiest to Prepare Four tickets to the 2004 PILF Al Simon – S.C. chili Florence Berniere – on a Public PILF Auction and Gala quiche lorraine Interest Salary Most Colorful Lunch for two at the Dean’s Office Yoko Yanagi – Sushi Thomas Center Cakes Best Appetizer Lunch for two at the Dean’s Office Ji-Eun Lee – noble Rami Dajani – lentil Thomas Center fried cakes soup .

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Özel Küçük Prens Okullari Lise Bölümü Ekim- 2018 Sabah Beslenme Menüsü
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Final Take Away Menu
COLD MEZE Beetroot & Feta V 4 Cubes of beetroot & feta cheese Hummus V 5 Pureed chickpeas with tahini, garlic, lemon & olive oil Cacik V 5 Yoghurt, cucumber, dill & fresh mint with a hint of garlic Taramasalata G 5 Homemade fish pate with cod roe & caviar Kisir V N G 5 Crushed wheat with an array of fresh vegetables, fresh herbs, walnuts and spices dressed in pomegranate sauce. Dolma (Stuffed Vine Leaves) V N 5.5 Vine leaves stuffed with cooked rice, pine nuts, currants, caramelised onions, dill, mint and cinnamon Cold Mixed Meze For 2 12 Hummus, Cacik, Taramasalata, Kisir For 4 24 HOT MEZE Falafel V N 5 Chickpea, broad bean & vegetable fritter served with hummus Meatballs G 5 Tender lamb meatballs served in a tomato sauce Sucuk 5.5 Grilled Turkish spicy sausage Halloumi V 5.5 Grilled Halloumi cheese Creamy Garlic Mushrooms V 5.5 Mushroom sautéed in double cream with garlic & mixed herbs Sigara Boregi V G 5.5 Fried, filled with feta cheese, spinach, diced mixed peppers & parsley Cheesy Mushroom V 5.5 Portobello mushroom with garlic butter loaded with melted cheese. Calamari G 6.5 Fresh Calamari served with homemade tartar sauce Halloumi & Sucuk Mix 6 Grilled halloumi & Turkish spicy sausage Hummus Kavurma 6 Hummus topped with sautéed lamb & paprika Boneless Chicken Wings G 6 Fried crispy boneless chicken wings, served with sweet chilli sauce Sautéed Prawns 6.5 Tiger Prawns sautéed with garlic butter in a white wine sauce Liver G 7 Pan fried liver topped with red onions, parsley & mixed herbs Goat Cheese V 7 Pan fried goat cheese served
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Turkish Cuisine
Turkish Cuisine Seminar contribution to the module "Terrestrial Ecosystems" (2101-230) Institute of Botany (210a) · University of Hohenheim · Stuttgart presented by Tobias Baumgartner on January 24, 2019 Overview Introduction and history of Turkish cuisine Main ingredients of Turkish cuisine Regional distinctions Typical dishes and beverages 19.02 Introduction and history of Turkish cuisine Turkey possesses one of the broadest, most outstanding food cultures in the world. It is influenced by the mainly Arabic and Asian heritage of the Turkish tribes, but also from the Western culture. The Ottoman Empire played a major role in the great diversity of it‘s culture. A depiction of the Ottoman Empire and its dependencies in 1683, with indication of territory held prior to that date [1]. 19.03 At the beginning, the tribal Turks from Central Asia lived as nomads via animal husbandry, so naturally their food consisted of a variety of milk products, wheat flour baked goods and Kebab (grilled meat). A Yörük shepherd in Ala Dağlar, Taurus Mountains, Turkey [2]. 19.04 As time progressed and the tribes grew and interacted more with each other, they settled more and more of Anatolia and big trad lines coming from the West and East were formed, e.g. the famous Silk Road spanning up to East Asia. From there, the influence of other cultures grew, settlements were created and they began practicing agriculture in a broader way. Rough outline of a few routes of the Silk Road [3]. 19.05 With the fall of the Ottoman Empire, the influence of Western culture, especially European culture, grew in the now newly formed Republic of Turkey, which was eager to accept this change in order to strengthen the relationship with their new allies.
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Atesh Food Menu Aug20 450X320
COLD MEZE GRILL SPECIALS COMBINATION GRILLS Bar Salata 3.5 Cooked on a Traditional Turkish Charcoal Grill All served with rice All served with rice and salad all served with rice and salad Carrot, cucumber and celery Et Moussaka 14 Zeytin (V) 3.5 Tavuk Sis 16 Baked casserole of minced lamb, aurbergines, zucchinni, Marinated black and green olives Marinated cubes of chicken breast Tursu (V) 3.5 tomatoes under a layer of cheese sauce ATESH OZEL Mixed pickles Kuzu Sis 22 Kuzu Guvec 19 Hummus (V)(S) 4.9 Marinated lamb cubes Baked casserole of lamb cubes, mushroom, onion, garlic Chicken cubes, lamb cubes Crushed chickpeas, tahini, lemon juice and garlic Izgara Kofte 15 and peppers in tomato sauce lamb kofte, chicken wings Baba Ghanoush (V) 4.9 Lamb meat balls with herbs Tavuk Guvec 14 and a lamb cutlet Smoked aubergine with yoghurt, garlic and herbs Tavuk Kanat 15 Baked casserole of chicken cubes, mushroom, onion, Cacik (V) 4.9 Marinated chicken wings garlic and pepper in tomato sauce 24 Cucumber, mint and garlic in creamy yoghurt Tavuk Kofte 15 Tavuk Supreme 14 Yaprak Sarma (V) 4.9 Chicken meat balls with herbs Chicken breast cooked in white wine sauce, mushroom PIRZOLA KABURGA Vine leaves stuffed with aromatic rice Pirzola 24 and cream Mozzarella (V) 6.4 Succulent seasoned lamb cutlets Incik 18 Lamb cutlets and lamb ribs Mozzarella with tomato and basil oil Large knuckle of lamb and vegetables Taramasalata 4.9 Kaburga 18 Marinated cod roe with lemon Succulent seasoned lamb ribs Karides Sote 24 22 Patlican Soslu (V) 4.9 Adana 17 King prawns
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Starters Main Courses Desserts
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