DOCSLIB.ORG

Kapadokya Takeaway Menu Deliveroo Version

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kapadokya Takeaway Menu Deliveroo Version *ALL COLD & HOT MEZES IN THIS SECTION ARE* TRADITIONAL MAIN COURSES *INDIVIDUALLY PRICED OR 3 FOR £16.00* TAKE AWAY MENU A meze (or mezze) is a collection of small dishes that are either served as an TATLI BAHARATLI TAVUK-SWEET SPICY CHICKEN (gf) £15.50 individual starter course, or as a selection of dishes eaten as a main. Tender pieces of chicken breast oven baked in a sweet chilli sauce. *KAPADOKYA SPECIALITIES* (Included in 3 for £16.00 oer) *COLD TURKISH MEZE & STARTERS* Rich, flavoursome & juicy. Served with Turkish pilaf rice & fresh mixed salad. LAMB MOUSSAKA £16.50 (Included in 3 for £16.00 oer) HUMMUS KAVURMA (gf*) £6.50 Layers of seasoned minced lamb, aubergines & potatoes, topped with All of our dips are homemade and served with warm pitta bread. Homemade hummus topped with shredded lamb & topped with chopped Bechamèl sauce & cheddar cheese. Served with a Greek salad. PLIGOURI (v,vgn) (not suitable for gluten free diets) £5.50 nuts. Accompanied with warm pitta* HOUSE SPECIALITY - ISKENDER KEBAP £16.50 Bulgar wheat blended with onions, tomatoes & pomegranate syrup. HUMMUS SUCUK (not suitable for gluten free diets) £6.50 ‘Iskender’, or ‘Alexander’ kebap, is one of the most famous dishes of CACIK (v,gf*) £5.50 Homemade hummus topped with sliced beef & garlic sausage. Northwestern Turkey. This feast, fit for any Sultan, consists of warm Natural Turkish yogurt blended with shredded cucumber & garlic. Accompanied with warm pitta* *Please ask for gluten free pitta bread to make this dish suitable for your dietary needs. cubes of Turkish bread drizzled with melted butter topped with succulent HUMMUS (v,vgn,gf*) £5.50 lamb donner kebab meat then basted in a rich homemade tomato sauce, A popular dip made with blended chickpeas, tahini, lemon juice & garlic. OTTOMAN DIP PLATTERS (Not included in 3 for £16.00 oer) all topped o with a dip of creamy natural yogurt. PATLICAN ESMESI (v,vgn,gf*) £5.50 Accompanied with a mixed salad. A selection of all of the cold Meze starter dips. £12.50 Smoked aubergines, tomatoes & bell peppers blended with olive oil & garlic. HOUSE SPECIALITY - CHEF’S CHICKEN OUZO (gf) £16.50 Accompanied with warm pitta bread. A truly decadent dish, unlike anything you have tasted before! ESME (v,vgn,gf*) £5.50 Succulent pieces of chicken breast marinated in Chef’s top secret recipe, A spicy dip made with fresh chilli peppers, tomatoes, olive oil & garlic. ADDITIONAL MEZE COURSES (Not included in 3 for £16.00 oer) cooked in a rich, indulgent fresh cream, mushroom, garlic butter & TARAMA (not suitable for gluten free diets) £5.50 CALAMARI £7.50 Ouzo sauce. Served with Turkish Turkish pilaf rice & fresh mixed salad. A traditional fish dip made with cod roe, lemon juice, garlic & olive oil. Fresh squid rings simply floured, seasoned and deep fried & a wedge of fresh BEEF STIFADO £15.50 lemon to squeeze. Served with a salad garnish. Tender pieces of beef cooked in a rich tomato, bay leaf & red wine sauce. *HOT TURKISH MEZE & STARTERS* HAMSI £7.50 Served with Turkish Turkish pilaf rice & fresh mixed salad. (Included in 3 for £16.00 oer) Fresh whitebait, simply floured, seasoned & deep fried. VEGETARIAN MAIN COURSES Served with a salad garnish. PATATAS KOFTESI (v) £6.50 Fluy potato & cheddar cheese oven baked patties. CHEF’S SPECIAL KING PRAWNS (gf*) £7.50 NAHUT KOFTESI (v) £12.00 Served with a cucumber, yogurt & garlic dip & salad garnish. King prawns served in a rich double cream, white wine & garlic butter sauce. Deep fried, lightly spiced chickpea, ginger & garlic croquettes, similar to NAHUT KOFTESI (v) £6.50 Served warm bread* Falafel. Crispy on the outside, fluy & flavoursome on the inside. Lightly spiced chickpea croquettes flavoured with garlic & ginger. *Please ask for gluten free bread to make this dish suitable for a gluten free diet. Accompanied with a mixed salad, pilaf rice & a yogurt, garlic & cucumber dip. Served with a cucumber, yogurt & garlic dip & salad garnish. MIXED MEZE PLATE FOR ONE (v) £7.50 KURU FASULYE (v,vgn,gf) £13.00 SARMA (v,vgn*,gf) £6.50 An individual selection of Patatas Koftesi, Nahut Kofte, Sarma & Sigara Giant butter beans, onions & bell peppers cooked in a rich tomato, cinnamon Vine leaves filled with pilaf rice, Turkish currants, finely chopped onions, Boregi. Served with a cucumber, yogurt & garlic dip & salad garnish. & herb sauce. Served with Turkish pilaf rice & a mixed salad. herbs & sweet pomegranate syrup. BRIAM (v,vgn,gf) £13.00 Served with a cucumber, yogurt & garlic dip* & salad garnish. SULTAN'S ȘIȘ KEBAB MAINS COURSE SELECTION A colourful medley of Mediterranean vegetables slowly braised in a rich *Please ask for a dip to make this dish suitable for a vegan diet. tomato & cinnamon sauce. Served with pilaf rice & a mixed salad. All of our Șis kebabs are served with Turkish style Pilaf rice, SIGARA BOREGI (v) £6.50 a yogurt, cucumber & garlic flatbread & a side salad. SWEET SPICY VEGETABLES (v,vgn,gf) £13.00 Delicious deep fried filo pastry cigars filled with feta cheese, onions & a hint A medley of delicious vegetables oven baked in a sweet chilli sauce. TAVUK ȘIȘ KEBAB (Chicken) (gf) £16.50 of spice. Served with a cucumber, yogurt & garlic dip & salad garnish. Rich, flavoursome & juicy. Served with pilaf rice & a mixed salad. Tender pieces of grilled chicken breast, marinated in garlic, olive oil & a KEFTEDES £6.50 traditional red pepper paste called Salca. HOUSE SPECIALITY - VEGETABLE OUZO (v,gf) £13.00 Hand rolled, homemade lamb & beef meatballs served in a rich tomato sauce. A delightful stew of aubergines, courgettes, peppers, onions & mushrooms KUSU ȘIȘ KEBAB (Lamb) (gf) £16.50 Served with warm bread. cooked in a rich & decadent cream, garlic & Ouzo sauce. Grilled pieces of Lamb shoulder, marinated in olive oil, garlic & a HELLIM & TOMATO (v,gf) £6.50 Served with Turkish pilaf rice & a mixed salad. traditional red pepper paste. Delicious deep fried, golden & crispy Halloumi cheese layered with fresh tomatoes & a balsamic glaze. Served with a salad garnish. ADANA ȘIȘ KEBAB (minced lamb) £16.50 A traditional Turkish Kofte Kebab of grilled minced lamb seasoned CHEF'S SPECIAL GARLIC MUSHROOMS (v,gf*) £6.50 Pan fried mushrooms served in an indulgent cream, white wine & garlic with a blend of garlic, herbs & spices. sauce. Served with warm bread* SULTAN’S MIXED ȘIȘ EXTRAVAGANZA £22.00 *Please ask for gluten free bread to make this dish suitable for a gluten free diet. A combination of all the above delicious kebabs. A feast fit for the Sultan himself! *Please ask for gluten free flatbread to make this dish suitable for a gluten free diet. 2 COURSE SPECIAL OFFER £17.00 CHILDREN’S SELECTION £6.00 DIETARY KEY PLEASE CHOOSE A STARTER & MAIN COURSE FROM THE ALL SERVED WITH A CHOICE OF WEDGES OR CHIPS, KETCHUP FOLLOWING SELECTION & A CARTON OF JUICE (v) suitable for a vegetarian diet (vgn) suitable for a vegan diet STARTERS BUTCHER’S PRIME SAUSAGE & CHIPS/WEDGES (gf) suitable for a gluten free diet Some of our dishes can be tailored to suit your dietary needs, VEGGIE SAUSAGE & CHIPS/WEDGES (v,vgn) HUMMUS (v,vgn,gf*) please talk to a me CHICKEN NUGGETS & CHIPS/WEDGES A popular dip made with blended chickpeas, tahini, lemon juice & garlic. mber of our team if you have any queries. CHEESY CHIPS/WEDGES All of our dishes are prepared & cooked in a very small kitchen SARMA (v,vgn*,gf) where some of the 14 advised allergens may be present. Vine leaves filled with pilaf rice, Turkish currants, finely chopped onions, DESSERT SELECTION We will do our utmost to accommodate your specific needs, herbs & sweet pomegranate syrup. however, cross contamination can not be guaranteed. Served with a cucumber, yogurt & garlic dip* & salad garnish. Freshness guaranteed *Please ask for a dip to make this dish suitable for a vegan diet. BAKLAVA (v) £6.00 All of the items on this menu are cooked fresh to order. The most famous Turkish dessert of all. Buttery filo pastry layered with KEFTEDES We do not pre or batch cook any of our dishes as we believe chopped pistachios & hazelnuts steeped in a rich sugar syrup. Hand rolled, homemade lamb & beef meatballs served in a rich tomato sauce. freshness is key, so sometimes, when we are a little busier, Served with a pot of creamy Greek yogurt & honey. Served with warm bread. delays may happen. Please bear with us whilst we prepare your ULTIMATE SALTED FUDGE CHOCOLATE BROWNIES (v,gf) £6.00 MAIN COURSES home made dishes full of freshness, quality & bursting A decadently rich salted fudge chocolate brownie, made by local cake with flavour. BEEF STIFADO makers ‘Cakewhole’. Served with a pot of fresh cream. Tender pieces of beef cooked in a rich tomato, bay leaf & red wine sauce. ELDERFLOWER, LIME & GOOSEBERRY POLENTA CAKE (gf) £6.00 Served with Turkish Turkish pilaf rice & fresh mixed salad. Wake up your tastebuds with this zingy polenta cake also made by our HOW TO PLACE AN ORDER …... BRIAM (v,vgn,gf) friends at ‘Cakewhole’. Served with a pot of fresh cream. A colourful medley of Mediterranean vegetables slowly braised in a rich We are open for takeaways from 5pm - 9.45pm GREEK YOGURT & HONEY (v,gf) £6.00 tomato & cinnamon sauce. Served with pilaf rice & a mixed salad. Creamy Greek yogurt layered with honey & chopped nuts. Wednesday - Sunday evening. SWEET SPICY VEGETABLES (v,vgn,gf) Please telephone us on 01752 669686 from 5pm to A medley of delicious vegetables oven baked in a sweet chilli sauce. DRINKS (ONLY AVAILABLE VIA DELIVERY) place an order & make payment over the telephone, or order & Rich, flavoursome & juicy. Served with pilaf rice & a mixed salad.
Load more

Recommended publications
  • Foodculture:Spainpage 42
    NEW JERSEY BERGEN/HUDSON Winter 2018 the great restaurants of bergen/hudson FoodCulture:SpainPAGE 42 SAYOLA, TENAFLY YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE Elevate your next event at Biagio’s and The Terrace 16 :: Light up at these lush cigar lounges 24 :: Get in the spirit at these festive restaurants 36 :: D.I.Y. cooking tips and recipes from the area’s finest 50 $4.95 PUBLISHER’Snote the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER WRITERS Paul Turpanjian Lianna Albrizio [email protected] Jessica D’Amico Nicole Israel BUSINESS DEVELOPMENT/ Melissa Sorge EVENT COORDINATOR Taylor Kelly Anchal Jain Conner Turpanjian [email protected] Arielle Witter ADVERTISING SALES EXECUTIVES CONTRIBUTING PHOTOGRAPHERS Lauren Carroll Lianna Albrizio [email protected] John Gonzalez, Paul Turpanjian, Greyly Boscan Mary Anne Meily and Lazaro Negrin; La Taberna Seth Litroff [email protected] Christine Nuzzo ADMINISTRATIVE COORDINATOR Jennifer Sutton Photography Jessica Hirsch Welcome to our winter issue! It may be chilly outside, but our dining scene knows Joanne Gianatiempo [email protected] Sebastian Heck how to keep it hot. Bundle up and get to exploring this season! Paul Turpanjian PRODUCTION COORDINATOR Arielle Witter Raymond Chabot © NYC & Company/Will Steacy Continuing our ongoing “Food Culture” series, this issue we ventured to Europe © NYC & Company/Joe Buglewicz LEAD MARKET EDITOR © NYC & Company/Julienne Schaer to discover the vibrant culinary scene of Spain. Although New Jersey may be an Lianna Albrizio ocean away, we have our own taste of Spain right here with a variety of Spanish [email protected] ON THE COVER Sayola, Tenafly restaurants all across Bergen and Hudson counties (page 42).
    [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]
  • Korean Fried Chicken Created by Chef Judy Joo of Jinjuu (UK)
    Korean Fried Chicken Created by Chef Judy Joo of Jinjuu (U.K.) Prep Time: 1 hour and 15 minutes, plus overnight for pickled radish Cook Time: 35 minutes Ingredients For Pickled Radish Cubes 1/3 cup rice vinegar 1/3 cup water 1/3 cup superfine white sugar 1 teaspoon kosher salt or sea salt 1 pound daikon radish, cut into 1/2-inch cubes For Pre-Coating 1/4 cup cornstarch or corn flour 2 teaspoons kosher salt or sea salt 1/2 teaspoon baking powder 8 grinds black pepper 2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on) For TABASCO® Gochujang Sauce 1/3 cup dark brown sugar, packed 1 tablespoon Korean chili paste (gochujang) 1 1/3 tablespoons soy sauce 1 1/3 tablespoons TABASCO® Sauce 1 1/3 tablespoons sesame oil 2 teaspoons grated ginger 3 cloves garlic, grated 1 teaspoon roasted white sesame seeds For Batter Oil, for frying 1/2 cup cornstarch or corn flour 1/4 cup fine matzo meal, or any fine breadcrumb 1/4 cup all-purpose flour 2 tablespoons Korean chili flakes (gochugaru) 1 tablespoon kosher salt or sea salt 3 teaspoons garlic granules 3 teaspoons onion granules 1/4 teaspoon baking powder 1 cup water 1/3 cup vodka* 4 tablespoons TABASCO® Sauce For Garnish Black and/or white sesame seeds, to taste Preparation For Pickled Radish Cubes Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat.
    [Show full text]
  • Saray-Restaurant-Menu.Pdf
    Welcome Dear guest, Welcome to Saray. We created an authentic Turkish / Kurdish restaurant that will transport you, our musaffir (traveller), back to our beautiful homeland, where you will get a taste of our cuisine and hospitality. Our food is meticulously prepared by our team of chefs using only the freshest and finest ingredients. As in Turkey, our food is all made fresh to order, per order, meaning that our dishes take a little longer to prepare, but they are worth the wait. Start with our Mezes which are great to keep the hungry mussafir satisfied until your main course arrives. Do try our traditional kebaps, as our head chef is from the home of Kebaps, Sanliurfa, on the eastern part of Turkey. Turkish food is traditionally less spicy and less saucy that South African’s are accustomed to, so prepare your palate for a new experience. Try our traditional Kurdish dishes, for something a little more spicy, or our traditional Turkish drinks to quench the thirsty mussafir. Do end your meal in the most traditional way, with some cay or kahve (Turkish tea or coffee) and our desserts, perfect for those who have a sweet tooth. We hope you will enjoy the experience and come back again. For group functions, set menus and special events email [email protected] meze (turkish starters) HUMUS R30 Traditional chick peas starter served with baked bread (V) Haydari R30 Yogurt and garlic starter with a touch of mint served with baked bread (V) Patlican R30 Smoked aubergine Puree served with baked bread (V) Acili Ezme R30 Spicy chopped salad
    [Show full text]
  • Ingredient List
    Ingredient List Contents Pizza Dough ......................................................................................................................... 2 Buns ..................................................................................................................................... 2 Cheese ................................................................................................................................. 3 Produce ............................................................................................................................... 4 Meats .................................................................................................................................. 5 Sauces and Dips .................................................................................................................. 7 Dressings ........................................................................................................................... 10 Desserts ............................................................................................................................. 11 Seasoning .......................................................................................................................... 12 Oils .................................................................................................................................... 13 Beverages .......................................................................................................................... 14 1 Topper’s Pizza Ingredients
    [Show full text]
  • Orientorient Turkish Restaurant
    ORIENTORIENT TURKISH RESTAURANT Добре дошли в ресторант Ориент. Ресторантът предлага ястия от ориенталската кухня и изключително разнообразие от вкусове. Приемаме предварителни заявки за цяло печено агне,пуйка,агнешка плешка и бут. При поискване можете да видите продуктите в сурово състояние. Ако Ви посрещнат неучтиво или без усмивка,поискайте да Ви обслужи друг сервитьор. За групи над 10 човека с предварително меню 10% отстъпка. Ако не сте доволни, кажете ни. Ако сте доволни, кажете на Вашите приятели. Ще бъдем много радостни,ако се върнете отново при нас. Пожелаваме Ви приятно прекарване,добър апетит и наздраве. Welcome To The Restaurant Orient We take pre order on whole baked lamb,rabbit or turkey. If you like,you can see products before cooking. Poor quality prepared food will not be paid. In the event you were met unkidly and without a smile,you have the right to request another waiter. For group visit / more than 10 people/ on a predetermined menu 10% discount for second visit with same group / more than 10 people/ on a predetermined menu 15% discount. If you are not satisfied just tell us. If satisfied recommend us to your friends. We should be much pleased, if you returened to our place once again. Wish you a good time,Good appetite and cheers RESTURANTIMIZDA DOMUZ ETI VE MAMÜLLERİ BULUNMAZ https://www.instagram.com/orientturkishrestaurant/ https://www.facebook.com/orientturkishrestaurant/ www.orientbg.com 052602380 السلطة / ТУРСКА ЗАКУСКА / KAHVALTI TABAĞI / САЛАТИ / SALATALAR / SALADS TURKISH BREAKFAST ТУРСКА ЗАКУСКА | сирене,
    [Show full text]
  • The Thai Tabletop and Its Condiments Depending on the Dishes Offered
    The Thai Tabletop and Its Condiments Depending on the dishes offered by a restaurant, there will be a specific selection of condiments available on the table. It's is a given that Thais customize their food before they eat it. Some of my Thai friends are heavy with the sugar shaker, some add a splash of Maggi or soy sauce, some prefer the sour heat of chiles and lime or vinegar, but it is with a dish of noodles that Thais really express themselves through their condiment selections. Every Thai has a personal ritual that they go through by adding these condiments in varying ratios to their noodles, and the noodle cook does not take offense in the slightest. In every noodle establishment, whether it is a full-blown restaurant, a shophouse café, a boat vendor, or a street vendor you will find khreuang puang : literally ‘circle of spices'. It's a reference to the standard condiments on the Thai table, especially where noodles are served: naam plaa (fish sauce), phrik pom (chile powder), phrik dong (chile slices in vinegar), and white sugar. The purpose of these condiments is to provide options for diners to modify their food as they wish, following the basic flavor profile of Thai cuisine: hot and sour, hot and salty, hot, and sweet (especially in the Central region). These four condiments are usually held in some sort of caddy, so that they can easily be passed around the table by diners. It's not unusual for them to be covered by a tightly-woven plastic mesh bowl turned upside-down, to exclude flying insects.
    [Show full text]
  • Speisekarte.Pdf
    . , Pide = ofenfrisch zubereitet Teigspezialität in Schiffchen-Form mit verschiedene Füllungen. Wir backen unsere Pizzen immer frisch im Holzofen. Super-Geschmack garantiert ! 80. Pizza Margherita........................................... 7,00 60. Schiffchen/ Peynirli Pide..............................9,00 mit Tomatensauce und Käse mit Weichkäse, und Salat 81. Pizza Thunfisch............................................. 8,00 61. Schiffchen/ Peynirli, Yumurtal Pide............9,00 mit Tomatensauce, Käse, Thunfisch und Zwiebeln mit Weichkäse, Ei und Salat 82.Pizza Vegetarisch............................................8,00 62. Schiffchen/ K ymal Pide...............................9,00 mit Paprika, Mais, Zwiebeln, Champignons, Oliven6 mit Hackfleisch und Salat 83. Pizza Sucuk....................................................9,00 63. Schiffchen/ K ymal Yumurtal Pide............ 9,00 mit Tomatensauce Käse, Sucuk, Champignons mit Hackfleisch, Ei und Salat 84. Pizza Orient.................................................. 8,00 64. Schiffchen/ Ispanakl , Kas,arl Pide............. 9,00 mit Tomatensauce, Käse, Kebapfleisch, Zwiebeln mit Spinat, Weichkäse/ Goudakäse und Salat 65. Schiffchen/ Sebzeli Pide................................9,00 mit Käse, Paprika, Champignons, Petersilie, Gewürze, Salat 85. Künefe............................................................ 5,00 Teigspiralen mit Käse und Zuckersirup extra Eis + 1 € 66. Schiffchen/ Sucuklu Pide auf Wunsch auch mit 9,00 mit türk. Wurst (sucuk) und Salat Goudakäse und Ei 86. Baklava.........................................................
    [Show full text]
  • Peruvian Roasted Chicken with Spicy Cilantro Sauce SERVINGS 4 PREP TIME 10 Mins + Marinating COOK TIME 50 Mins
    Peruvian Roasted Chicken with Spicy Cilantro Sauce SERVINGS 4 PREP TIME 10 mins + marinating COOK TIME 50 mins INGREDIENTS FOR THE CHICKEN FOR THE SAUCE • 6 garlic cloves, finely grated or minced • 1 cup cilantro leaves and tender stems • 3 tablespoons soy sauce • 3 to 4 jalapeños, seeded and diced • ¼ cup/1 ounce • 1 tablespoon La Fe Aji Amarillo Paste or another La Fe Queso Fresco chile paste such as sriracha or sambal • 1 garlic clove, chopped • 1 tablespoon La Fe Lime Juice • 1 ½ tablespoons La Fe Lime Juice, more to taste • 1 teaspoon La Fe Aji Panca Paste or 1 teaspoon • 2 teaspoons chopped fresh oregano or basil pasilla chile powder • ¾ teaspoon fine sea salt, more to taste • 1 teaspoon Dijon mustard • ½ teaspoon Dijon mustard • 1 teaspoon La Fe Ground Cumin • ½ tablespoon La Fe Aji Amarillo or other chile paste • La Fe Sazon • ½ teaspoon honey • 1 teaspoon La Fe Ground Black Pepper • ½ teaspoon La Fe Ground Cumin • ½ teaspoon fine sea salt • ½ cup La Fe Vegetable Oil • 1 (3 1/2- to 4 1/2-pound) chicken, halved or 4 pounds • Lime wedges, for garnish bone-in, skin-on chicken parts • La Fe Vegetable Oil, as needed DIRECTIONS 1. For the marinade: In a large bowl, whisk together through, 35 to 45 minutes (if using chicken parts, garlic, soy sauce, La Fe aji amarillo paste, La Fe lime remove the breasts after 25 to 35 minutes). Remove juice, La Fe aji panca paste, mustard, La Fe cumin, from the oven and let sit, loosely covered with foil, La Fe sazon, La Fe black pepper and salt.
    [Show full text]
  • What Makes a Restaurant Ethnic? (A Case Study Of
    FORUM FOR ANTHROPOLOGY AND CULTURE, 2017, NO. 13 WHAT MAKES A RESTAURANT ETHNIC? (A CASE STUDY OF ARMENIAN RESTAURANTS IN ST PETERSBURG) Evgenia Guliaeva Th e Russian Museum of Ethnography 4/1 Inzhenernaya Str., St Petersburg, Russia [email protected] A b s t r a c t: Using restaurants in St Petersburg serving Armenian cuisine as a case study, the article studies the question of what makes an ethnic restaurant ethnic, what may be learnt about ethnicity by studying a restaurant serving a national cuisine, and to what extent the image of Armenian cuisine presented in Armenian restaurants corresponds to what Armenian informants tell us. The conclusion is that the composition of the menu in these restaurants refl ects a view of Armenian cuisine from within the ethnic group itself. The representation of ethnicity is achieved primarily by discursive means. Neither owners, nor staff, nor customers from the relevant ethnic group, nor the style of the interior or music are necessary conditions for a restaurant to be accepted as ethnic. However, their presence is taken into account when the authenticity or inauthenticity of the restaurant is evaluated. Armenian informants, though, do not raise the question of authenticity: this category is irrelevant for them. Keywords: Armenians, ethnicity, ethnic restaurants, national cuisine, authenticity, St Petersburg. To cite: Guliaeva E., ‘What Makes a Restaurant Ethnic? (A Case Study of Armenian Restaurants in St Petersburg)’, Forum for Anthropology and Culture, 2017, no. 13, pp. 280–305. U R L: http://anthropologie.kunstkamera.ru/fi
    [Show full text]
  • Edirne'nin Sınır Köylerinde Yaşayan Pomak Ve Muhacirlerin Yemek
    Journal of Tourism and Gastronomy Studies, 2020, 8 (4), 2565-2587 JOURNAL OF TOURISM AND GASTRONOMY STUDIES ISSN: 2147 – 8775 Journal homepage: www.jotags.org Edirne’nin Sınır Köylerinde Yaşayan Pomak ve Muhacirlerin Yemek Kültürü Üzerine Bir İnceleme** (A Study on the Food Culture of Pomak and Emigrants Living in the Border Villages of Edirne) * Demet TAŞ a , Mustafa AKSOY b a Kastamonu University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Kastamonu/Turkey b Ankara Hacı Bayram Veli University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Ankara/Turkey Makale Geçmişi Öz Gönderim Tarihi:14.09.2020 Her bölge mutfağının olduğu gibi Edirne’nin de almış olduğu göçlerle beraber mutfak kültüründe çeşitli etkileşimler meydana gelmiştir. Bu etkileşimlerle beraber yemek Kabul Tarihi:03.12.2020 çeşitliliğinin de arttığı ancak zaman içerisinde bazı çeşitlerin kaybolmaya başladığı görülmektedir. Bu araştırma ile Edirne’nin İpsala ilçesinin sınır köylerinde yaygın olmayan yemeklerin alan araştırması ile ortaya çıkartılarak envanterinin hazırlanması Anahtar Kelimeler amaçlanmaktadır. Araştırmada, çalışmanın geçerliliğinin arttırılarak daha doğru bulgulara Edirne ulaşılmasını sağlayacağı düşünüldüğünden nitel araştırma yöntemi kullanılmıştır. Araştırman evrenini Edirne iline bağlı İpsala ilçesinin sınır köylerinde ikamet eden 60 yaş Göçmen mutfak kültürü üzeri kişiler oluşturmaktadır. 1-6 Ağustos 2019 tarihleri arasında gerçekleştirilen alan Pomak çalışmasında unutulmaya yüz tutmuş yemeklerin birinci ağızdan tarifleri alınmış ve reçeteleri çıkartılmıştır. Reçetesi çıkartılmış yemeklerden ‘Tarfun, Kaşa ve Tarayenisa’ ise Muhacir farklılıklarıyla dikkat çekmektedir. Keywords Abstract Edirne As with every regional cuisine, Edirne has also experienced various interactions in the culinary culture with migrations. Along with these interactions, it is seen that a variety of Immigrant cuisine culture food has formed, but some varieties have started to disappear over time.
    [Show full text]
  • Annual Report 2016 SEKAR LAUT
    PT. SEKAR LAUT Tbk 2 REKOR MURI KERUPUK TERBESAR PESERTA TERBANYAK MAKAN KERUPUK PT. SEKAR LAUT Tbk ANNUAL REPORT 2016 PT. SEKAR LAUT Tbk DAFTAR ISI TABLE OF CONTENTS Daftar Isi Analisa Keuangan i Table of Contents 38 Financial Analysis Identitas Perusahaan Ikhtisar Keuangan 01 Corporate Identity 41 Financial Highlights Lembaga dan Profesi Penunjang Keterbukaan Informasi 03 Supporting Professionals Institutions 46 Disclosure of Information Profil Perusahaan Tata Kelola Perusahaan 05 Company Profile 48 Corporate Governance Struktur Organisasi dan Data Karyawan Sumber Daya Manusia dan Manajemen Resiko 08 Organization Structure & Employee Data 54 Human Resource and Risk Management Sertifikat dan Penghargaan Kode Etik dan Budaya Perusahaan 12 Certificates and Awards 58 Code of Ethics and Corporate Culture Struktur Kepemilikan Saham Tanggung Jawab Sosial Perusahaan 19 Shareholding Structure 59 Corporate Social Responsibility Kronologis Pencatatan Saham Perseroan Surat Pernyataan Anggota Dewan Komisaris dan 21 Stock Listing History Direksi Tentang Tanggung Jawab atas 65 Laporan Tahunan 2016 PT Sekar Laut, Tbk. Laporan Dewan Komisaris Liability Statement Letter Pertaining to the Annual 23 Report from the board of Commissioners Report of PT Sekar Laut, Tbk for thr fiscal year 2016 Laporan Dewan Direksi Laporan Keuangan Konsolidasi 2016 26 Report from The Board of Directors 66 Consolidated Financial Statements 2016 Profil Dewan Komisaris 29 Board of Commissioners Profile Profil Dewan Direksi 31 Board of Directors Profile Analisis dan Pembahasan Manajemen 35 Management’s Discussion and Analysis ANNUAL REPORT 2016, PT. Sekar Laut Tbk i IDENTITAS PERUSAHAAN CORPORATE IDENTITY DEWAN KOMISARIS DEWAN DIREKSI BOARD OF COMMISSIONERS BOARD OF DIRECTORS Presiden Komisaris / Presiden Direktur / President of the Board of Commissioners: President of the Board of Directors: LODDY GUNADI HARRY SUNOGO Komisaris / Direktur / Commissioner: Directors: HARRY FONGJAYA JOHN C.
    [Show full text]