Catering Menu 2-2018
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
To Print Recipe for Musakhan-Wraps
Salt and Serenity Musakhan Wraps Serves 4 Recipe very slightly adapted from Anas Atassi’s new book Sumac. Anas explains, “This recipe is an ode to sumac - originally from Palestine, where they serve a whole chicken flavored with sumac on bread, topped with a whole lot of sumac- spiced onions. Using the same ingredients, I make a Syrian version by shredding the chicken, then frying it with onion and sumac and rolling it up in flatbread.” 4 boneless skinless chicken thighs 1 a'atryaat (2 cinnamon sticks, 2 cloves, 3 green cardamom pods, and 1 bay leaf tied in a bundle) 2 teaspoons Diamond Crystal Kosher salt (or 1 teaspoon Morton’s Kosher salt) ¼ teaspoon black pepper 4 tablespoons extra-virgin olive oil 3 large onions, yellow or red or a mix, thinly sliced 2 tablespoons of sumac 3 tablespoons pine nuts (toasted) 4 large or extra-large size flour tortillas (sometimes labelled for burritos) ½ cup plain Greek yogurt (or Tofutti sour cream if you want to keep this dairy-free) 1 clove garlic, grated on a microplane grater or chopped very fine 2 tablespoons freshly squeezed lemon juice ¼ teaspoon salt ⅛ teaspoon pepper 2 tablespoons freshly chopped dill (optional but delicious) 1. Bring a large pot of water to a boil. Add the chicken thighs, a'atryaat (spice bundle), and salt and pepper. Simmer the chicken for 20 minutes, until cooked through. 2. While the chicken is cooking, make the yogurt sauce. Mix yogurt or Tofutti sour cream, garlic, lemon juice, salt, pepper and dill, if using. Set sauce aside. -
Corporate Training
CORPORATE TRAINING - VENUES + CATERING PACKAGES - CORPORATE TRAINING VENUES MONTGOMERY HALL Located in the fully air-conditioned limestone undercroft area of Montgomery Hall, both Thompson and Hills rooms are of identical layout and fixtures. With carpeted flooring, light filtering and total blockout drapery, these spaces can accommodate both small private workshops and mid sized meetings with full audio-visual presentation facilities. Venue hire at the Montgomery Hall is inclusive of (per room): • Caretaker • 12 folding trestle tables • 40 sled leg mesh back chairs Key Details • Stationery Location: Mt Claremont • Wifi Price: Mon - Fri 8am - 5pm: • Motorised projector screen Half Day $550 • Fully automated AV system Full Day $1100 • Tea & coffee on arrival 40 per room • Filtered water and mint bowls (all day) Capacity: • Lectern, whiteboard and flipchart stand (upon request) CLICK TO ENQUIRE For further venue information please call (08) 94445807 UWA WATERSPORTS COMPLEX Overlooking the beautiful Swan River and Matilda Bay Reserve, your guests will enjoy stunning 180 degree views of the water, as well as flexible options that allow you to customise your event. The room can be divided into two spaces mak- ing it perfect for a presentation with a dedicated break-out area, or for holding two concurrent sessions. The full space is ideal for theatre style presentations, workshops or planning sessions. Key Details Venue hire at the UWA Watersports Complex is inclusive of: Location: Crawley • Banquet chairs Price: $125 p/hr • Trestle, round and cocktail tables • Portable data projector, screen Mon - Fri / 8am - 5pm: • Whiteboard and lectern $160 p/hr • WiFi access (via the UWA network) Weekends 5pm - midnight • Access to the kitchen and bar area Capacity: 110 theatre style CLICK TO ENQUIRE For further venue information please call (08) 94445807 CITY OF PERTH SLSC An ocean view gives you and your team an uninhibited front-row seat to the crystal clear water. -
MENU Prix TTC En Euros
Cold Mezes Hot Mezes Hummus (vg) ............................... X Octopus on Fire ............................ X Lamb Shish Fistuk (h) .................. X Chickpeas, tahini, lemon, garlic, Smoked hazelnut, red pepper sauce Green pistachio, tomato, onion, green sumac, olive oil, pita bread chilli pepper, sumac salad Moroccan Rolls ............................. X Tzatziki (v) ................................... X Filo pastry, pastirma, red and yellow Garlic Tiger Prawns ...................... X Fresh yogurt, dill oil, pickled pepper bell, smoked cheese, harissa Garlic oil, shaved fennel salad, red cucumber, dill tops, pita bread yoghurt chilli pepper, zaatar Babaganoush (vg) ......................... X Pastirma Mushrooms .................... X Spinach Borek (v) ......................... X Smoked aubergine, pomegranate Cured beef, portobello and oysters Filo pastry, spinach, feta cheese, pine molasses, tahini, fresh mint, diced mushrooms, poached egg yolk, sumac nuts, fresh mint tomato, pita bread Roasted Cauliflower (v) ................ X Chicken Mashwyia ........................ X Taramosalata ................................ X Turmeric, mint, dill, fried capers, Wood fire chicken thighs, pickled Cod roe rock, samphire, bottarga, garlic yoghurt onion, mashwyia on a pita bread lemon zest, spring onion, pita bread Grilled Halloumi (v) ..................... X Meze Platter .................................. X Beetroot Borani (v) ...................... X Chargrilled courgette, kalamata Hummus, Tzatziki, Babaganoush, Walnuts, nigella seeds, -
Monitoring Report 4
Programme Title: Creating one-stop-shop for sustainable businesses Country: occupied Palestinian territory I. Joint Programme Information Joint Programme Information Programme title: Creating one-stop-shop for sustainable businesses Sectorial area of intervention and policy objectives Inclusive economic growth for poverty eradication Create opportunities for decent jobs and secure livelihoods. Create better government policies and fair and accountable public institutions. Promote inclusive and sustainable business practices. UN Lead Agency: UN Women (UN Women) UN Participating Organizations: Food and Agriculture Organization (FAO) International Trade Centre (ITC) Local Partners: Palestinian Ministry of Agriculture (MoA) Palestinian Ministry of Women’s Affairs (MoWA) Palestinian Ministry of National Economy (MoNE) TBD: Women Business Forum (BWF)/Palestinian Business Women Association (ASALA)/Palestine for Credit and Development (FATEN) Palestinian Standards Institution (PSI) Palestine Trade Center-PalTrade Economic and Social Development Center of Palestine (ESDC) Rozana Bussiness Women Group Al Thimar Company Report submitted by Name: Alaeddin Ayesh Title: Monitoring and Evaluation 1 / 22 Organization: UN Women Contact information: [email protected] Reporting Period Ending: Monday, May 1, 2017 II. Contact Information Resident Coordinator Name: Robert Piper E-mail: [email protected] UNCT contact person Alternative UNCT contact person for for implementation implementation Name: Name: Loris Elqura Astrid Marschatz Agency: Agency: UNSCO/Resident -
Feeding the Melting Pot: Inclusive Strategies for the Multi-Ethnic City
Agriculture and Human Values https://doi.org/10.1007/s10460-020-10031-x Feeding the melting pot: inclusive strategies for the multi‑ethnic city Anke Brons1,2 · Peter Oosterveer2 · Sigrid Wertheim‑Heck1,2 Accepted: 4 April 2020 © The Author(s) 2020 Abstract The need for a shift toward healthier and more sustainable diets is evident and is supported by universalized standards for a “planetary health diet” as recommended in the recent EAT-Lancet report. At the same time, diferences exist in tastes, prefer- ences and food practices among diverse ethnic groups, which becomes progressively relevant in light of Europe’s increasingly multi-ethnic cities. There is a growing tension between current sustainable diets standards and how diverse ethnic resident groups relate to it within their ‘culturally appropriate’ foodways, raising questions around inclusion. What are dynamics of inclusiveness in migrant food practices? And what does this mean towards the transition to healthy and sustainable food? We study this question among Syrian migrants with diferent lengths of stay in the Netherlands. Our theoretical framework is based on practice theories, which emphasize the importance of socio-material context and of bodily routines and compe- tences. We use qualitative methods, combining in-depth semi-structured life-history interviews with participant observation. Our fndings indicate that inclusiveness takes diferent forms as migrants’ food practices and the food environment change. Regarding health and sustainability in food practices, understandings and competences around particularly fresh food change over time among both short- and long-term migrants, replacing making things from scratch with seasonal products with buy- ing more processed products and out-of-season vegetables and fruits. -
Menu V10 Latest Price Update Jan 2021
FROM THE OVEN MANAKEESH | LEBANESE FLATBREAD PIZZA - AVAILABLE UNTIL WE SELL OUT! Freshly baked in our oven - served with sliced tomatoes and cucumbers. ZAATAR - THYME 5 Thyme, sesame seeds, sumac, extra virgin olive oil. Add Cheese +2 Best enjoyed with a side of garlic Labneh +3 JIBNEH - CHEESE 6 Simple soul food. Baked with our cheese mix. Add Zaatar +2 LAHMEH AJEEN - MEAT PIE 7 A classic! Minced beef blended with spices, diced onions and tomato sauce. Add Cheese +2 Best enjoyed with “Laban” chilled Ayran yogurt drink +3 MINIKEESH PLATTER 14 Make your own assortment from the above in 6 Mini Lebanese Pizzas. CHICKEN SHAWARMA PIZZA 12 Chicken Shawarma, Mozzarella cheese. Topped with special garlic sauce and pickled cucumbers. DESSERTS BAKLAWA 6 Flaky phyllo pastry filled with walnuts. 3pcs. LEBANESE ICE CREAM - ASHTA 8 Topped with Lebanese cotton candy, honey and showered with pistachio crumbs. CRÈME BRULÈ 6 Pure bliss! Crispy caramelized top with a silky creamy egg yolk and vanilla custard inside. CHEESECAKE 9 Homemade. Sweet and delicious. strawberry or blueberry topping. LAZY CAKE 7 Decadent! Fudgy and rich chocolate cake. BEVERAGES & JUICES FRESH JUICES OUR STORY MINT LEMONADE or RASPBERRY LEMONADE 7 Yasmine’s is a unique concept that combines modern and traditional Lebanese food BEER - NON-ALCHOLIC 5 Heineken, Becks, Budweiser. which reflect the amazing flavors of the region’s cuisine. Our expert chefs use the freshest ingredients to artfully prepare an appetizing array of signature dishes. LABAN - AYRAN YOGURT 3 Super refreshing! Yasmine’s combines mouth-watering flavors with true Mediterranean hospitality, HERBAL TEA 4 creating an authentic dining experience that transports you to the heart of Lebanon. -
Grilled Kebabs Starter
STARTER Harira Soup 2.7 A traditional Moroccan soup with beef cubes, chickpeas, celery and fresh coriander Moroccan Mezze 2.8 Potato, carrot beetroot, haricot, rice with tuna and sweet corn, Pastilla D’jaj 5.5 Traditional Moroccan pie with chicken, caramelized onion topped with a layer of toasted almond, garnished with sugar and cinnamon or honey and almond Zaalouk 3.9 Chargrilled eggplant cooked with fresh tomato sauce, herbs, garlic, cumin, virgin olive oil, garnished with preserved lemon GRILLED KEBABS Kebab Ghenmi 4.5 Marinated lamb with onion, spices and olive oil Kebab Beghri 4.5 Marinated beef with onion, spices and olive oil Kebab D’jaj 4.1 Marinated chicken in spices and olive oil Kofta Ghenmi 4.5 Marinated minced lamb and olive oil Mix Grilled 6.1 Lamb chop, kofta lamb, chicken, beef All the grills served with bread or saffron rice and traditional Moroccan salad All prices are in Bahraini Dinar and subject to 10% service charge and 10% government levy MAIN COURSE Tagine Barkook 6.0 Veal with ginger onion sauce, served with caramalised dried prunes, fried almond and toasted sesame seeds Kofta Tagine 5.5 Lamb meat balls, eggs, peppers, parsley and tomato sauce Tagine D’jaj 4.1 Chicken with onion sauce, ginger, Moroccan olives and homemade preserved lemon Tagine Seabass/Hamour 7.5 Fillet marinated in chermoula sauce cooked with fresh tomato, virgin olive oil & green olives served with preserved lemon Traditional Couscous 4.9 Steamed couscous served with choice of lamb with vegetables or chicken tfaya with caramelized onion sweet -
MEZZEH to Share MEZZEH to Share
6TH EDITION ﺣﻼل OCTOBER 2020 Halal takeout menu SHARABLE BUNDLES $ $ GrillS platter for 2: 32 Family GrillS platter (serves 4-5 people) 75 1 Iraqi Kabab, 1 Shish Tawook, 1 Sujuk Kabab, 1 Beef Tikka. Served with 3 Iraqi Kabab, 3 Shish Tawook, 2 Sujuk Kabab, 2 Beef Tikka. Served with rice and fries, house pickles, dipping sauce, grilled tomatoes, onions, chilli rice and fries, house pickles, dipping sauce, grilled tomatoes, onions, chilli peppers and freshly baked Samoon bread. peppers and freshly baked Samoon bread. $ $ PREMIUM GrillS platter for 2: 43 PREMIUM FAMILY GrillS platter (serves 4-5 people) 95 1 Iraqi Kabab, 1 Shish Tawook, 1 Signature Saffron Chicken Skewer, 1 2 Iraqi Kabab, 2 Shish Tawook, 2 Beef Tikka, 2 Saffrani Chicken skewers, 2 Signature Beef Skewer, 1 Grilled Arayes. Served with East Tea Can rice and Signature beef skewers, 2 grilled Arayes. Served with East Tea Can rice and fries, house pickles, dipping sauce, grilled tomatoes, onions, chilli peppers fries, house pickles, dipping sauce, grilled tomatoes, onions, chilli peppers and freshly baked Samoon bread. and freshly baked Samoon bread. salads BOWLSBowls east Tea Can Tabbouleh Falafel Bowl Halloumi Bowl Parsley, mint, cucumber, tomatos, sweet East Tea Can rice, Bummus, falafel, lettuce, Quinoa, wild thyme, marinated grilled onions, pomegranate, green lentils and tomatos, cucumber, ratermelon radish, red onion, halloumi, oven roast beet, tomatos, cucumber, lemon vinaigrette. $10 pomegranate seeds, sumac dressing, crispy pita and spanish red onion, chermoula olives. $18 tahini sauce. $14.5 Fattoush Shish Tawook Bowl Add to your bowl: Lettuce, tomatoes, spanish red onions, $ Pearl couscous, chicken shish tawook, hummus, • Halloumi: 6 cucumbers, wild oregano, watermelon radish, $ $ chickpeas, broad beans, tomatos, cucumber, • Shish Tawook: 5 sumac vinaigrette and pita chips. -
Tanoreen, in Brooklyn, Review : the New Yorker
TABLES FOR TWO TANOREEN 7523 Third Ave., Brooklyn (718-748-5600) by Katherine Stirling JULY 5, 2010 In recent years, some scholars have suggested that the pomegranate is the likeliest candidate for the forbidden fruit that Adam and Eve sampled in Genesis. It’s fitting, then, that a giant painting of the pomegranate hangs over the dining area at Tanoreen, a place that revels in temptation—and, even more so, in sating it. Tanoreen, which recently moved down this sleepy Bay Ridge block, tripling its seating in the process, is run by the Palestinian-born chef Rawia Bishara and her daughter, Jumana. The larger space seems necessary to accommodate the almost dizzying array of options: not only is the permanent menu substantial and the list of daily specials formidable but the friendly waitstaff likes to encourage ever bolder choices. (Confronted with a table of diners reluctant to commit to the sujok, a stupendously tangy dish whose main ingredient is “Armenian dried meat,” one server resorted to an enthusiastic form of peer pressure: “You’d be surprised how many people like it!”) It’s easy to get caught up in the madcap spirit and lose track of what has been ordered, as well as how much, and it can be a challenge to identify some of the dishes that start arriving. A greenish-brown heap appeared on the table like a delicious riddle—some parts round and some parts flat. It had diminished to almost nothing by the time one of the servers came by to explain precisely what it was that everyone was enjoying so much: fava beans, deconstructed and then sautéed, pods and all, with cumin and onions. -
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 -
Palestine — Palestine 2013
ART / STATES CULTURE / OF POST POLITICS / COLONIALITY / 2013 Palestine — Palestine SHORT FUSE FEATURES 5 alQAWS FOR 10 ACTUAL SIZE SEXUAL & GENDER 18 BASIL ALZERI DIVERSITY IN 26 SHATER HASSAN 2 SPRING PALESTINIAN 28 KAMAL ALJAFARI – SOCIETY 36 INSIDE 7 INDIGENOUS DECOLONIZING YOUTH DELEGATION ARCHITECTURE TO PALESTINE 9 BOYCOTT, DIVEST– MENT, SANCTIONS REVIEWS 15 ZAINAB AMADAHY 17 LADY GAZA 50 SECTOR ZERO 51 VICKY MOUFAWAD-PAUL COLUMNS 53 EYAL WEIZMAN FUSE MAGAZINE 36 54 FÉMINISMES 44 CLOSE READINGS ÉLECTRIQUES 47 MAKING IT WORK 8.50 CAD / USD Printed in Canada on Indigenous land EDITORIAL Palestine — Palestine The struggle for the liberation of Palestine Palestine – Palestine is the fourth in the FUSE series States is rooted in the struggle against its settler colonial of Postcoloniality. Launched in the fall of 2011, the series has taken a distinctly artlike approach to cataloguing present symptoms of context [1], and is part of a wider network of colonialism and the challenges mounted against them. The regionally anti-colonial resistance. [2] In this issue of FUSE, themed issues (Egypt, Inuit Nunangat and Lithuania thus far) have guest-edited by Nasrin Himada and Reena Katz, we mainly featured knowledge produced in and around the industry of contemporary art. But the thing that most squarely places the series highlight the shared structures and contemporary within the universe of an artist’s magazine is the editorial insistence effects of settler colonialism brought to bear on on telling the truth but telling it slant. [5] Designed as a critical communities in Palestine and on Turtle Island. As intervention into the contemporary art discourse in southern Canada, where most of our readers are located, the series has not addressed the Idle No More movement continues to thrive, it is colonial realities in our immediate communities but looked elsewhere, clear that its goals are to undermine the numerous hoping to be a part of collectively breaking the public fiction that colonial policies and procedures that are crucial to Canada is not a settler state. -
Hush Hush Menu Final 5-14-2020 (PART ONE)
SIGNATURE ENTREES V= Vegetarian | GF = Gluten Free | H = Halal Meat WE DO All Signature dishes are served on a bed of DESSERTS Mixed Grill Basmati rice and includes a house salad. Kanafeh 51 $6.95 CATERING Plate Oven baked warm dessert of shredded filo dough baked over a layer of white cheese. Topped with pistachio nuts and rosewater syrup. Grilled Shrimp Kabob (GF) 47 $21.95 Baklava 52 $4.95 KIDS MENU Jumbo shrimp, marinated in lemon & garlic, seasoned in Mediterranean Traditional dessert, flaky and crisp, made of layers & layers of filo dough and chopped pistachio nuts, and steeped with rose water spices and charbroiled for extra flavor. Chicken Shawarma 55 $6.50 syrup. Gyro Plate 56 $6.50 Veggie Shish Kabob (Vegan, GF) 49 $15.95 57 $6.50 Seasonal fresh vegetables, slowly marinated for maximum flavor and Falafel plate cooked to perfection. Cheese Manakish 58 $5.50 Mixed Grill Kabob Plate (GF, H) 50 $29.95 Za'ater Manakish 59 $5.50 Combination kabob plate - chicken, lamb, and kafta! 55 BEVERAGES EXTRA SKEWER OF SIDES Fountain Drinks $2.95 Hot Tea $2.95 Vimto-A sparkling middle eastern fruit drink $2.95 Mint Lemonade Rose Water $2.95 Basmati Rice $3.95 Chicken $9.95 Lassi Sweet Mango Yogurt drink $2.95 Salted yogurt drink $2.95 Basket of Fries $3.50 Kafta $7.95 Turkish Coffee $2.95 Strawberry Lemonade Rose Water $2.95 Spicy Garlic Fries $3.95 Lamb $12.95 Comes with feta cheese and spicy garlic sauce. Regular Coffee $2.95 Juice(Mango, Apple, Orange) $2.95 Pita Bread $1.00 Shrimp $13.95 Tzatziki sauce $4.95 Hot Chocolate $2.95 Coke Bottle $2.95 @CAFEHUSHHUSH V= Vegetarian | GF = Gluten Free |H = Halal Meat SOUP & SALAD Add Gyro or Chicken for $2.95 WELCOME TO HUSH HUSH CAFE Spinach Pie Lentil Soup (Vegan, GF) 118 $6.00 A tasty soup, made of red lentils, shredded carrot, seasoned with onions APPETIZERS and garlic.