Mandaloun Dinner 9862 Old Baymeadows Rd, JACKSONVILLE, FL 32256
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Menu-Glendale-Dine-In--Dinner.Pdf
SCENES OF LEBANON 304 North Brand Boulevard Glendale, California 91203 818.246.7775 (phone) 818.246.6627 (fax) www.carouselrestaurant.com City of Lebanon Carousel Restaurant is designed with the intent to recreate the dining and entertainment atmosphere of the Middle East with its extensive variety of appetizers, authentic kebabs and specialties. You will be enticed with our Authentic Middle Eastern delicious blend of flavors and spices specific to the Cuisine Middle East. We cater to the pickiest of palates and provide vegetarian menus as well to make all our guests feel welcome. In the evenings, you will be enchanted Live Band with our award-winning entertainment of both singers and and Dance Show Friday & Saturday specialty dancers. Please join us for your business Evenings luncheons, family occasions or just an evening out. 9:30 pm - 1:30 am We hope you enjoy your experience here. TAKE-OUT & CATERING AVAILABLE 1 C A R O U sel S P ec I al TY M E Z as APPETIZERS Mantee (Shish Barak) Mini meat pies, oven baked and topped with a tomato yogurt sauce. 12 VG Vegan Mantee Mushrooms, spinach, quinoa topped with vegan tomato sauce & cashew milk yogurt. 13 Frri (Quail) Pan-fried quail sautéed with sumac pepper and citrus sauce. 15 Frog Legs Provençal Pan-fried frog legs with lemon juice, garlic and cilantro. 15 Filet Mignon Sautée Filet mignon diced, sautéed with onions in tomato & pepper paste. 15 Hammos Filet Sautée Hammos topped with our sautéed filet mignon. 14 Shrimp Kebab Marinated with lemon juice, garlic, cilantro and spices. -
Tourism Development Trends in Armenia
Tourism Education Studies and Practice, 2018, 5(1) Copyright © 2018 by Academic Publishing House Researcher s.r.o. Published in the Slovak Republic Tourism Education Studies and Practice Has been issued since 2014. E-ISSN: 2409-2436 2018, 5(1): 20-25 DOI: 10.13187/tesp.2018.1.20 www.ejournal10.com Tourism Development Trends in Armenia Gayane Tovmasyan а , * Rubik Tovmasyan b a ''AMBERD'' Research Center of the Armenian State University of Economics, Armenia b Public Administration Academy of the Republic of Armenia, Armenia Abstract In recent years tourism develops rapidly in Armenia. The main tourism statistics, tourism competitiveness index are presented and analyzed in the article. The article discusses the main types of tourism that may be developed in Armenia such as religious, historical-cultural, spa-resort, eco- and agri-, sport and adventure, gastronomic, urban, educational, scientific, medical tourism. Although the growth of tourism in recent years, there are still many problems that hinder the promotion of tourism. The tourism statistics, marketing policy, legislation must be improved. Besides, the educational system must meet the requirements of the labor market. Tourist specialists must have all the skills for tourism industry development. Thus, the main problems are revealed and the trends and ways of tourism development are analyzed in the article. Keywords: tourism, competitiveness, types of tourism, marketing, statistics, GDP, tourism development trends. 1. Introduction Tourism is one of the largest industries all over the world and develops very fast. Year by year more and more people travel to visit friends and relatives, to have leisure time, or with the purpose of business travel, education, health recovery, etc. -
Selected Works of Chokan Valikhanov Selected Works of Chokan Valikhanov
SELECTED WORKS OF CHOKAN VALIKHANOV CHOKAN OF WORKS SELECTED SELECTED WORKS OF CHOKAN VALIKHANOV Pioneering Ethnographer and Historian of the Great Steppe When Chokan Valikhanov died of tuberculosis in 1865, aged only 29, the Russian academician Nikolai Veselovsky described his short life as ‘a meteor flashing across the field of oriental studies’. Set against his remarkable output of official reports, articles and research into the history, culture and ethnology of Central Asia, and more important, his Kazakh people, it remains an entirely appropriate accolade. Born in 1835 into a wealthy and powerful Kazakh clan, he was one of the first ‘people of the steppe’ to receive a Russian education and military training. Soon after graduating from Siberian Cadet Corps at Omsk, he was taking part in reconnaissance missions deep into regions of Central Asia that had seldom been visited by outsiders. His famous mission to Kashgar in Chinese Turkestan, which began in June 1858 and lasted for more than a year, saw him in disguise as a Tashkent mer- chant, risking his life to gather vital information not just on current events, but also on the ethnic make-up, geography, flora and fauna of this unknown region. Journeys to Kuldzha, to Issyk-Kol and to other remote and unmapped places quickly established his reputation, even though he al- ways remained inorodets – an outsider to the Russian establishment. Nonetheless, he was elected to membership of the Imperial Russian Geographical Society and spent time in St Petersburg, where he was given a private audience by the Tsar. Wherever he went he made his mark, striking up strong and lasting friendships with the likes of the great Russian explorer and geographer Pyotr Petrovich Semyonov-Tian-Shansky and the writer Fyodor Dostoyevsky. -
Maison Beirut Set Menu
MAISON BEIRUT SET MENU COLD MEZZEH MAIN COURSE MANAKISH ZAATAR LAMB KOFTA TABOULEH SHISH TAWOUK FATTOUSH LAMB CUBES SHAMANDAR SALAD HUMMUS DESSERT MOUTABAL MUDARDARA HALAWET AL JIBIN HINDBEH UM ALI LABNEH ICE CREAM BAKLAWA WARAK ENAB MAAMOUL CHOCOLAT SHANKLISH ASSORTED JAM BOURGHUL BIL BANADOURA DEBS WO TAHINI KIBBEH NAYEH OLIVES & PICKLES HOT MEZZEH AED 199.00 NET WATER & SOFT DRINK INCLUDED, 4 PEOPLE MINIMUM BATATA HARA RAS ASSFOR MAKANEK KIBBEH CHEESE ROLL ADD SEAFOOD MAIN COURSE FATET BETINJAN Grilled Shrimps & Seabass Fillet FOUL MEDAMES BALILA 70.00 AED NET SOUPS RAW SECTION BLACK LENTIL SOUP 29 HABRA NAYEH 44 Black Lentil, Coriander, Garlic, Onion Fresh Meat, Mint, Onion ARMENIAN SOUP 29 KIBBEH NAYEH 44 Green lentil, Spinach, Lemon Juice, Coriander, Garlic Fresh Meat, Mixed Herbs, Onion, Bourghul SALADS TABOULEH 32 Parsley, Onion, Tomato, Bourghul, Olive Oil, Lemon Juice FATTOUSH 32 Lettuce, Tomato, Capsicum, Cucumber, Radish, Mint, Parsley, Zatar, Rocca, Watercress, Sumac Dressing All our food is prepared in a kitchen where cross contamination may occur and our menu descriptions do not include all ingredients. Full allergen information is available upon request. If you have a question, FATOULEH 32 food allergy or intolerance, please let us know before placing your order. معلومات مسببات الحساسية الكاملة متوفرة عند الطلب. إذا كان لديك سؤال أو حساسية تجاه نوعية طعام معين Parsley, Onion, Tomato, Bourghul, Cucumber, Romaine Lettuce فيرجى إخبارنا قبل طلب طعامكم . ROCCA WO ZATAR 32 Rocca, Zatar, Onion, Tomato, Sumac All prices are in -
Pb-Menu2017-11-02-043831.Pdf
ﺗﺄﺳﺴﺖ ﻣﻄﺎﻋﻢ ﺷﺎﻃﺊ ﺍﻟﻨﺨﻴﻞ (ﺑﺎﻟﻢ ﺑﻴﺘﺶ) ﺳﻨﺔ ١٣٩٧ ﻫﺠﺮﻳﺔ ﺍﻟﻤﻮﺍﻓﻖ ١٩٧٧ ﻣﻴﻼﺩﻱ ﻓﻲ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻟﺴﻌﻮﺩﻳﺔ (ﺟﺪﺓ). ﻭﻛﺎﻥ ﻫﺪﻓﻨﺎ ﻣﻨﺬ ﺍﻟﺒﺪﺍﻳﺔ ﺍﻟﺘﻘﺪﻡ ﻭﺍﻟﺘﻄﻮﺭ ﺍﻟﻤﺴﺘﻤﺮ ﻟﻜﻲ ﻧﻜﻮﻥ ﺩﺍﺋﻤﴼ ﻓﻲ ﺍﻟﻤﺴﺘﻮﻯ ﺍﻟﻤﻄﻠﻮﺏ ﻓﻲ ﺧﺪﻣﺘﻜﻢ ﻭﻣﻦ ﺃﺟﻞ ﺭﺍﺣﺘﻜﻢ ﻭﺗﻘﺪﻳﻢ ﺃﻓﻀﻞ ﺃﻧﻮﺍﻉ ﺍﻟﻤﺄﻛﻮﻻﺕ ﺍﻟﻠﺒﻨﺎﻧﻴﺔ ﻭﺍﻟﻐﺮﺑﻴﺔ ﻭﻣﺎ ﺯﻟﻨﺎ ﺑﻌﻮﻥ ﺍﷲ ﺗﻌﺎﻟﻰ ﻣﺴﺘﻤﺮﻳﻦ ﻭﺟﺎﻫﺰﻳﻦ ﺑﺄﻥ ﻧﻜﻮﻥ ﻋﻨﺪ ﺣﺴﻦ ﻇﻨﻜﻢ. ﺯﺑﺄﻧﻨﺎ ﺍﻟﻜﺮﺍﻡ... ﻧﺤﻦ ﺩﺍﺋﻤﴼ ﺣﺮﻳﺼﻴﻦ ﻋﻠﻰ ﺗﻠﻘﻲ ﻣﻼﺣﻈﺎﺗﻜﻢ ﻭﻣﺸﺎﺭﻛﺔ ﺁﺭﺍﺋﻜﻢ ﻣﻌﻨﺎ، ﻷﻥ ﻫﺪﻓﻨﺎ ﻫﻮ ﺇﺭﺿﺎﺋﻜﻢ. ﻓﻤﻦ ﺃﺟﻠﻜﻢ ﺑﺪﺃﻧﺎ ﻭﻟﺮﺿﺎﻛﻢ ﻧﺴﺘﻤﺮ. ﻣﻊ ﺗﺤﻴﺎﺕ ﺇﺩﺍﺭﺓ ﻣﻄﺎﻋﻢ ﺷﺎﻃﺊ ﺍﻟﻨﺨﻴﻞ French Onion Soup Soups (SR) ( ) ١٩ French Onion Soup 19 ١٩ Mutton Soup 19 ١٧ Cream Chicken Soup 17 ١٦ Cream Mushroom Soup 16 ١٤ Tomato Soup 14 ١٦ Lentil Soup 16 ١٤ Vegetable Soup 14 Salads (SR) ( ) ٢٢ Palm Beach Salad 22 (fresh lettuce, tomato, cucumber, corn, black sliced olives & diced feta cheese , topped with our special dressing with a sprinkle of thyme) ٢٢ Nicoise Salad 22 (combination of fresh lettuce, tomato,green peas , cucumber, boiled eggs & diced potato, topped with tuna & our unique dressing) ١٥ Oriental Salad 15 (simply fresh lettuce , tomato, cucumber, green pepper, topped with shredded carrots with olive oil & a squeeze of lemon) 16 Russian Salad ١٦ fresh cubed carrots, diced potato, green) peas,mixed with mayo) 15 Coleslow Salad ١٥ shredded cabbage , carrots, mixed with) mayo) 16 Rocca Salad ١٦ & rocca leaves, sliced onions, with olive oil) lemon juice, topped with a sprinkle of sumac) ١٨ Crab Salad 18 (fresh lettuce, corn, shredded crab sticks, served with cocktail dressing) ١٠ Yoghurt & Cucumber Salad 10 (yoghurt mixed with cucumber & garlic with a -
Delisky — VIP Jet Catering Menu
DeliSky — VIP Jet Catering Menu AIRPORT ORDER DETAILS Netherlands, Eindhoven Delivery Date: Delivery Time (LT): CONTACT A/C Registration: [email protected] Handling: +41 44 586 31 10 Heating Equipment: Name: Phone: Email: Bulk or ready to serve? BREAKFAST & BAKERY BREAD QTY Assortment of bread rolls, 6 pieces Bread baguette, whole while Bread baguette, whole brown Croissants Mini croissants Lebanese bread, 1 bag Pita bread, 6 pieces Indian nan bread Bagels PASTRIES QTY Pain au chocolate Muffins sweet Muffin plain Danish pastry 1/38 CONDIMENTS QTY Organic honey, 50ml Organic jams, 40ml Butter pads, 10 pieces Light butter pads, 10 pieces Sugar sachets, box of 50 pieces Sweetener YOGHURTS QTY Plain farm yoghurt Fruit yoghurt Plain yoghurt, low fat Plain organic yoghurt Fruit yoghurt MUESLI & FRUITS QTY Fresh fruits salad Sliced tropical fruits Mixed berries price on request Muesli box Cruesli box BLINIS & PANCAKES QTY Blini with smoked salmon Stuffed pancakes with minced meat Russian breakfast item Stuffed pancakes with salmon Russian breakfast item Salmon (red) caviar, creme fraiche and blinis Russian breakfast item 2/38 HOT BREAKFAST QTY Poached egg Boiled egg Scrambled eggs, 3 eggs Fried egg Egg benedict Egg florentine Omelet naturel, 3 eggs Omelet mushroom, 3 eggs Cheese omelet, 3 eggs Ham & cheese omelet, 3 eggs Omelet fresh herbs, 3 eggs Omelet cheese & fresh tomatoes, 3 eggs Indian spicy omelet, 3 eggs Grilled tomatoes Baked mushrooms Grilled bacon Grilled turkey bacon White beans tomato sauce Mini chicken sausages Mini veal sausages -
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 -
Aleppo Kitchen Cold
Gerechtenkaart Aleppo Kitchen Februari 2017 Cold FATTOUSH (3,00 euro) Lettuce, cucumber, and tomatoes tossed in a vinaigrette dressing with sumac, garlic and pita chips. Yalanjeh (3,00 euro) Grape leaves, rice, olive oil, pepper. TABOULI (3,00 euro) Finely chopped tomatoes, parsley, mint, and onion. Seasoned with olive oil, lemon juice, and salt. HUMMUS (2,00 euro) Ground chickpeas, tahini, lemon, drizzled with olive oil. MUTABBAL (3,00 euro) Chargrilled eggplants mashed with garlic, yogurt and tahini sauce, drizzled with olive oil. MUHAMMARA (3,00 euro) Ground walnuts, pepper paste and spices drizzled with olive oil. KIBBEH WITH OIL (5,50 euro) Kibbeh tartare topped with olive oil. HOT POTATOE (3,00 euro) Fried potatoes, garlic, paprika [email protected] www.aleppokitchen.nl/ 0687431044 Gerechtenkaart Aleppo Kitchen Februari 2017 Hot FALAFEL (5,00 euro) A fried mixture of ground chickpeas, coriander, cumin, garlic, onions and spices. FRIED SYRIAN KIBBEH (5,00 euro) Fried kibbeh shell stuffed with spiced ground meat, onions and nuts HUMMUS WITH meat (5,00 euro) Ground chickpeas and tahini sauce topped with ground beef and pine nuts. SOUJOUK (6,00 euro) Lamb meat sausage made with garlic, peppers, coriander and other regional spices. CHEESE BORAK (3,00 euro) A delicious blend of cheeses rolled into puff pastry and fried to perfection. MEAT BORAK (3,50 euro) A blend of meat and spices rolled into puff pastry and fried to perfection. FOUL MUDAMMAS (5,00 euro) Fava beans, tomatoes, onions, and parsley, tossed with garlic, lemon juice and olive oil. SHARWMMA (7,00 euro) Grilled strips of seasoned chicken with garlic sauce, hummus, rice & salad [email protected] www.aleppokitchen.nl/ 0687431044 Gerechtenkaart Aleppo Kitchen Februari 2017 KABABS ALEPPO KOFTA (9,50 euro) Minced lamb blended with spices chargrilled over mesquite, served with rice. -
Over De Grenzen Met Chef-Kok Edwin Soumang
CULINAIR OVER DE GRENZEN Het begon met een redelijk vaag Instagram berichtje of Edwin wilde komen koken in de MET CHEF-KOK Armeense hoofdstad Yerevan tijdens het foodfestival. Op dagelijkse basis komen er bij sterrenstaurant ONE in Roermond relatief veel van dit soort berichten binnen van over de hele wereld. Meestal staan die in het teken van sollicitaties van jonge en ambitieuze chefs of van bedrijven die hun product willen slijten aan eigenaar en chef-kok Edwin Soumang. Hij probeert deze berichten zo vaak mogelijk te beantwoorden, zo ook het bericht uit Armenië. Na een beetje over en weer te hebben gestuurd, bleek dat de wens om Edwin als gastchef uit te nodigen authentiek was en dat kosten nog moeite gespaard zouden worden om zijn komst naar Armenië te realiseren. TEKST: JOSEFIEN BOUW | FOTO’S: JOSEFIEN BOUW & ARMEN AGHAYAN 000 000 CULINAIR is of op traditionele wijze “VANAF HET EERSTE bij familie thuis. Een koffie om te bekomen van de korte MOMENT WAS TE VOELEN nacht mocht niet ontbreken. WAT DE ARMEENSE Altijd spannend wat je krijgt wanneer je in een land een CULTUUR NU ÉCHT TYPEERT: koffie vraagt. Zo ook in Armenië. Armeense koffie is GASTVRIJHEID EN WARMTE” een ‘straf bakkie’ en wordt net zoals Turkse of Oosterse koffie bereid in de cezve, een typische kan van koper en messing met een lange steel. PRIMEUR Na het ontbijt stond een eerste kennismaking gepland met het keukenteam van Sherep Restaurant, waar op vrijdag het diner voor zestig gasten gepland stond. Voor de chefs daar natuurlijk een erg spannend moment, want Edwin was de eerste Michelinchef ooit die kwam koken in hun restaurant. -
Em Sherif Cafe Menu (Updated)
"THIS IS THE ALLURE OF NOVELTY Unveiling itself in the form of à la carte delicacies and sumptuous bites. This is a warm welcome to Em Sherif Café, a new chapter in the Em Sherif tale, with an unchanged love for tradition and a strong passion for innovation. mireille hayek FROM THE OVEN Zaatar Manakish 60 Home Made Thyme Mix Served With Vegetable Platter Cheese Manakish 75 Home Made Cheese Mix Served With Vegetable Platter Lahme Bi Aajeen 90 Minced Fresh Beef, Onion, Parsley, Pomegranate Molasses Optional Bokjat Jibneh 95 Cheese Pie Kafta 90 Minced Fresh Meat, Onion, Parsley, Drizzle Of Tahini Vegetarian Pizza 85 Pizza Margherita 85 Jam And Butter 80 Breakfast Special, Seasonal Jam Served With Toasted Flat Bread EGGS Omelette 60 With Vegetable Or Cheese Sunny Side Up 60 Scrambled 60 Beyd W Sojouk 80 Eggs, Spiced Cured Meat Beyd Bi Awarma 80 Eggs, Lamb Confit Shakshouka 70 Eggs, Tomato, Pepper, Onion All prices Subject to 12% service charge & 14% Vat SALADS HOT APPETIZERS SANDWICHES Tabbouleh 65 Hummus With Meat 150 Burger Em Sherif 180 Young Angus Beef House Special Fattoush 65 Grilled Meat 190 Falafel 55 Raheb Salad 90 Young Angus Beef Grilled Eggplant, Pomegranate, Foul 60 Taouk 120 Pepper, Lemon, Olive Oil Fava Beans, Garlic, Olive Oil Chicken Skewers Lentil Salad 90 Balila 60 Boneless Chicken 135 Pomegranate, Coriander, Radish, Chickpeas, Cumin, Olive Oil Spicy Optional Olive Oil Shrimps With Red Chili Sauce 199 Chicken Musakhan 120 Potato Mash 65 Chicken Wrap Shrimps Provençal 199 Meat Shawarma 150 Shanklish 105 With Cilantro And -
Hospital Dietetics
PRACTICAL ACTIVITY, BOOK-II (HOSPITAL DEPENDENT ACTIVITIES) HOSPITAL DIETETICS CODE No: 7581 ALLAMA IQBAL OPEN UNIVERSITY, ISLAMABAD i (All rights Reserved with the Publisher) Quantity ............................................... 500 Price...................................................... Printer ................................................... Allama Iqbal Open University Publisher .............................................. Allama Iqbal Open University, Islamabad ii MEMBERS OF THE TEAM Conceived & Developed by: Dr. Perveen Liaqat Consultant: Ms. Jane Thomas Reviewed by: Asma Afreen Edited by: Mrs. Shaida Shah Composed by: Muhammad Javed iii HOSPITAL DIETETICS Code No. 7581 PRACTICAL ACTIVITY BOOK-II HOSPITAL DEPENDENT PRACTICAL ACTIVITIES (To be carried out and observations to be made at Hospital under close supervision of the tutor) Name of the Student: ....................................................................................... Name of the Tutor: .......................................................................................... Total Marks: 100 ......................................................................................................................... Marks Obtained: .............................................................................................. iv ACKNOWLEDGEMENT The course team is honoured to refer the food composition tables of Pakistan (1985) published by Nutrition section planning commission and faculty of human nutrition N.W.F.P Agriculture University in 1985. Reference -
TAKEAWAY OR DELIVERY Your Next Best Order Is Just a Call Away Dial: +974 4423 6313 Or 6313 from 01 Pm to 11 Pm MEZZERIA
TAKEAWAY OR DELIVERY Your Next Best Order is Just a Call Away Dial: +974 4423 6313 or 6313 From 01 pm to 11 pm MEZZERIA COLD MEZZE Raheb Salad (V/N) 38 Smoked eggplant, vegetables, walnuts, pomegranate molasses Mutabal Badenjan (VE) 42 Chargrilled eggplant purée, pomegranate, tahini Mutabal Kousa (D) 38 Smoked zucchini purée, yogurt, tahini, olive oil Muhammara (VE/N/G) 32 Capsicum, breadcrumbs, walnuts, pomegranate Innabiyeh (VE) 42 Stuffed wine leaves, lemon, olive oil, pomegranate molasses THE LEVANTINE GARDEN Tabbouleh (VE/G) 38 Parsley, tomato, onion, burghul, lemon, olive oil Fattoush (VE/G/N) 48 Mixed greens, raw vegetable, sumac bread, pomegranate molasses Date Rocca Salad (D/V/N) 48 Arugula, onion, candied walnuts, goats’ cheese, dates syrup FROM THE ARABIC BREAD OVEN 3 X Lebanese Manaeesh (N/D/G) 58 Za’atar, kashkaval cheese, spicy tomato, cumin Syrian Arayes (G/N) 52 Stuffed Syrian flatbread, zesty lamb, tomato, mint G Gluten / N Nuts / D Dairy / V Vegetarian / VE Vegan / SF Seafood For any other dietary requirements or allergens kindly do consult our team All prices are in Qatari Riyal THE HUMMUS KALEIDOSCOPE Order a flight of 6 for QAR 98 or individual portions: Hummus Bil Karaz (VE/N) 42 Sour cherry hummus, pine seeds Hummus Beiruti (VE) 40 Tomato-paprika hummus, parsley, garlic Hummus Bil Dukka (VE/N/G) 42 Gaza–style hummus, dukka spices, olive oil Qudsiyeh (VE) 42 Palestinian–style hummus, whole chickpeas, green shatta Halabi Bil Shatta (VE) 40 Aleppo-style hummus, spicy tomato–pepper salsa Mdakhan (VE) 40 Smoked hummus,