DOCSLIB.ORG

Apéritifs Cold Hot from the Mantl Specials Sides

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Apéritifs Cold Hot from the Mantl Specials Sides APÉRITIFS FROM THE MANTL SPECIALS BREAD 3 OLIVES 4 ALL THESE DISHES ARE COOKED OVER PISTACHIO LAMB 26 SARMA BEYTI 22 Za’atar, olive oil Lemon, herbs CHARCOAL AND SERVED WITH SALAD CUTLETS Hand minced lamb, lavash, halep (v) Shallot pomme purée, sauce CHICKEN SHISH 16 LAMB FILLET SHISH 19 asparagus, pomegranate Za’atar bread 250g-300g molasses COLD Za’atar bread GENTLE ALI 22 GENTLE VELI 20 HUMMUS 7 CACIK 7 LAMB CUTLETS 24 ADANA 18 Smoked aubergine, kapia Smoked aubergine, kapia Chickpeas, tahini, dukkah Cucumber, mint, strained Four pieces, Za’atar bread Seasoned hand minced lamb peppers yogurt, chopped lamb peppers, yogurt, chopped yogurt shish chicken shish (v) MIX SHISH 19 LAMB RIBS 17 TABBOULEH 7 MUHAMMARA & 7 Chicken, Lamb, Za’atar bread Ten pieces ISKENDER 22 RIB EYE ON 35 Fine wheat, dill, chives, parsley, CRISPY SIMIT Chopped Adana, tomato sauce, THE BONE 400g mint, peppers, Tulum cheese Tomato paste, walnuts, olive kapia peppers, yogurt, burnt Triple cooked hand-cut chips oil SEA BASS 20 SEA BREAM 20 butter, crispy simit (v) Triple cooked hand-cut chips Triple cooked hand-cut chips CRANBERRY KISIR 7 CHARRED 8 VEG SKEWER 15 MIXED GRILL 30 Bulgur, beetroot, celery, AUBERGINE DAILY SPECIALS Pomegranate molasses, turnip Chicken, Lamb, Adana, blackcurrant, pomegranate Kapia peppers, walnuts, garlic, Please ask a member of the team for the daily specials. juice, olive oil, sumac, Lamb ribs, Lamb cutlet, Za’atar molasses honey, tarhana crisps pomegranate bread (v) MANTLKNIGHTSBRIDGE MIX MEZE 20 Hummus, Cacik, Tabbouleh, Cranberry Kisir, Smoked eggplant, Za’atar SIDES (v) The story of MANTL is about fire, heart and how we bring you in to connect the two together. HAND CUT CHIPS 5 PILAV 5 Triple cooked, thyme, rock salt Baldo noodle rice “The MANTL sits at the heart of every good home - and this HOT is no exception with us. Our fireplace is where we gather for (gf) (v) warmth and good food amongst family and friends. Join us at our FERAYE 9 MANTI 9 Crispy lamb and beef Lamb and beef dumplings, MANTL where our Turkish inspired cuisine, cooked over an open coal pit, bring together life, love and happiness in its dumplings, tomato sauce, garlic yogurt, pepper oil MAC & CHEESE 5 PADRON PEPPERS 5 smoked yogurt, mint butter simplest form” Chargrilled small peppers HALLOUMI 8 SUJUK 8 Welcome to The Mantl (v) Grilled Cypriot cheese Spicy beef sausage (v) The dishes within our menu may contain nuts or derivatives of nuts, if you suffer BARBECUE VEG 6 HALLOUMI & 8 from any allergies or intolerances, please inform a member of the team who will CALAMARI 10 GRILLED PRAWNS 12 be happy to assist you. Turnip juice, pomegranate COURGETTE CHIPS JOIN OUR SOCIAL COMMUNITY molasses, olive oil, sumac Smoked paprika squid, sweet Chargrilled prawns, cardamom Preserved almond lemon aioli chilli sauce garlic, sweet chilli Vegan (gf) Gluten Free (v) Vegetarian (v) PULLED LAMB 9 KOFTE & PIYAZ 9 A discretionary 12.5% service charge will be added to your final bill. MANTL SALAD 9 SHEPHERD’S SALAD 7 HUMMUS Lamb and beef kofte, sumac Mixed leaves, mixed dry Chopped vegetables, Chickpeas, tahini, pulled lamb, onion salad berries,walnuts, Tulum pomegranate dressing crispy onion, dukkah cheese, caramelised plum WINGS 7 (gf) (v) (nf) BBQ Chicken wings, date molasses glaze, sesame www.themantl.com CHAMPAGNE MANTL COCKTAILS NAME VINTAGE GRAPE REGION COUNTRY BOTTLE GLASS ANATOLIAN 12 BOSPORUS BREEZE 13 QUEEN Rum, mastiha, liqueur, bitters Nicola & NV Pinot Noir 70%, Pinot Meunier 20%, Champagne France 70 12 Gin, pear liqueur, almond Pardis Chardonnay 10% syrup, lime juice, bitters Bollinger NV Pinot Noir 60%, Pinot Meunier 15%, Champagne France 90 Chardonnay 25% MANTL MASTER 14 PINK BEE 13 Tequila, pomegranate juice, Vodka, Strawberry syrup, Ruinart Blanc NV Chardonnay 100% Champagne France 110 passion bitter, lemon juice frangelico, egg white De Blanc Dom 2009 Pinot Noir 33%, Pinot Meunier 29%, Champagne France 200 Perignon Chardonnay 38% PROSECCO MOCKTAILS NAME VINTAGE GRAPE REGION COUNTRY BOTTLE GLASS NARGILE SWING 8 GREEN DESTINY 9 Strawberry, maple syrup, Agave syrup, lime juice, Amata NV Glera Veneto Italy 38 9 lemon juice, egg white cucumber, mint, soda water WHITE WINE MANTLKNIGHTSBRIDGE NAME VINTAGE GRAPE REGION COUNTRY BOTTLE GLASS TURKISH BEER 850 2017 Malvasia Douro Portugal 29 8 EFES 5 Talo 2018 Verdeca Puglia Italy 36 330ml Knight’s Point 2018 Sauvignon Blanc Marlborough New Zealand 44 11 Kyra 2013 Chardonnay Denizli Turkey 40 10 Chardonnay Gavi Di Gavi 2017 Cortese Piedmont Italy 55 ROSÉ SOFT DRINKS NAME VINTAGE GRAPE REGION COUNTRY BOTTLE GLASS COKE 4 COKE ZERO 4 Le Campuget 2018 Syrah Grenache Manduel France 29 8 FANTA 4 SPRITE ZERO 4 DIET COKE 4 GINGER ALE 4 RED WINE STILL WATER 5 SPARKLING WATER 5 JOIN OUR SOCIAL COMMUNITY AYRAN 4 SALGAM 4 NAME VINTAGE GRAPE REGION COUNTRY BOTTLE GLASS FRESH JUICE 6 Salice 2015 Negroamaro 85%, Malvasia Nera 15% Puglia Italy 30 8 Please ask a member of the Salentino team for the available flavours Swartland 2015 Carignan West Cape South Africa 36 Carignan Austral Rioja 2014 Tempranillo Rioja Spain 39 Kayra 2017 Kalecik Karasi Denizli Turkey 42 10 Los Andes 2015 Malbec Mendoza Argentina 55 13.
Load more

Recommended publications
  • Exploring Turkey's Culinary Heritage
    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
    [Show full text]
  • Jönsson, Håkan; Burstedt, Anna
    The return of traditional food Lysaght, Patricia; Jönsson, Håkan; Burstedt, Anna 2013 Link to publication Citation for published version (APA): Lysaght, P., Jönsson, H., & Burstedt, A. (2013). The return of traditional food. (Lunds Studies in Arts and Cultural Sciences; Vol. 1). Lund University. Total number of authors: 3 General rights Unless other specific re-use rights are stated the following general rights apply: Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal Read more about Creative commons licenses: https://creativecommons.org/licenses/ Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. LUND UNIVERSITY PO Box 117 221 00 Lund +46 46-222 00 00 The Return of Traditional Food The Return of Traditional Food Proceedings of the 19th International Ethnological Food Research Conference, Department of Arts and Cultural Sciences, Lund University, Sweden, 15-18 August, 2012 Patricia Lysaght Editor Lund Studies in Arts and Cultural Sciences 1 Lund University Lund 2013 Lund Studies in Arts and Cultural Sciences is a series of monographs and edited volumes of high scholarly quality in subjects related to the Department of Arts and Cultural Sciences at Lund University.
    [Show full text]
  • POMEGRANATE Did You Know: Breaking Into a Pomegranate Will Reward You with Hundreds of Tiny Seeds (Called Arils) Surrounded by a Translucent Pith
    TRY THIS: POMEGRANATE Did you know: breaking into a pomegranate will reward you with hundreds of tiny seeds (called arils) surrounded by a translucent pith. The arils are sweet and juice-packed with a white crunchy seed inside. Most people eat the whole aril, including the fiber-rich seed, but you can also spit the seed out. Pomegranates are an excellent source of fiber, vitamin C and K, also packing in a good source of potassium, folate, and copper. Give them a try- they are easy to use and their taste won’t disappoint. How to: Pick it: Choose pomegranates that are plump, round, heavy for their size, and have a glossy, deep red skin. Store it: Store it in a cool dry cupboard to stay fresh for several weeks or in your fridge for up to 2 months Use it: To free the tiny seeds and avoid spraying yourself with the seed’s juice place a halved or quartered pomegranate in a bowl of water. Once in the water, simply use your fingers to loosen the red seeds. The seeds will sink, the white pith floats. Enjoy the seeds by popping a few in your mouth, topping onto salads or yogurt, or trying one of the recipes below! When it’s in season: August to January POMEGRANATE CHICKEN SALAD POMEGRANATE SALSA Servings: 6 Servings: about 10 Ingredients: Ingredients: 1 c. canned pineapple tidbits, drained, juice reserved 1 ¾ c. pomegranate seeds (from 2 pomegranates) 3 c. cooked chicken, diced 1/3 c. 100% pomegranate juice ½ c. diced celery Juice of 1 lime 1 c.
    [Show full text]
  • Pomegranate Concentrate.Indd
    Pomegranate Concentrate This delightful fruit is well known in Middle Eastern and Mediterranean cuisines. The red seeds burst with an astringent sweet-tart fl avor. Our Pomegranate Concentrate is made from 100% fresh pomegranates and delivers a powerful, true fruit fl avor. This con- centrate is especially popular is desserts, bar drinks and savory sauces. Product Specifi cs Pomegranate Concentrate Ingredient List: Pomegranate juice concentrate and Serving Size: 1 oz. (28g) fi ltered water Servings per Container: 30 Pack Size: 6/30 oz. wide mouthed HDPE jars per case. Amount Per Serving %Daily Value* Each jar attaches to a standard bar pour spout. Calories 45 Brix: 38 - 40 Total Fat 0g 0% Kosher: Sodium 0mg 0% Conversion: 1- 30 oz. = 0.85 kg Net Wt. Total Carbohydrate 11g 4% 1- 6/30 oz. case = 5.1 kg Net Wt. Dietary Fiber 0g Approx. fl . oz. per jar = 25 fl . oz. Sugars 9g Handling: Keep frozen. Product good for 7-10 days Protein 0g thawed and refrigerated at 40° F and up to 24 months frozen from manufactured date. Not a signifi cant source of calories from fat, saturated fat, trans fat, cholesterol, dietary fi ber, vitamin A, vita- Complimentary Flavors: Walnuts, ginger, orange, min C, calcium and iron. avocado, spicy and bitter lettuce greens *Percent Daily Values are based on a 2,000 calorie diet. Flavor Alternatives: Other high acid, deep colored fl avors like Blood Orange Concentrate, Passion Fruit Concentrate, and Black Currant Interesting... The name pomegranate is derived from the Middle French pome garnete and literally means “apple with many seeds”.
    [Show full text]
  • YAZ 2021 Sapa’Da Akşam
    YAZ 2021 Sapa’da Akşam BAŞLANGIÇ SOĞUKLAR SICAKLAR Acılı Kuru Cacık 28 Fırın Mücver 38 Süzme yoğurt, turşu biber, salatalık, kuru domates Süzme yoğurt, körpe roka, kuru domates Muhammara 32 Dana Dil Izgara 40 Antakya nar ekşili sarımsaklı kıtır ekşi maya ekmeği Köz patlıcan, semizotu, rezene, yeşil elma salatası Cevizli Mantı 42 Fesleğenli Domates Salatası 34 Tuzlu yoğurt, isot yağı Kırmızı soğan, kıl biber, ceviz, peynir Izgara Kuşkonmaz 48 Antakya Humus 42 Tire çamur peyniri, endivyen, çam fıstığı, ot ezmesi, Pastırma, isli nohut ve kavrulmuş susam narenciye Vegan opsiyon için pastırmasız tercih edilebilir. Izgara Balık Ekmek 56 Yıldız Anasonlu Enginar 44 Kızarmış Brioche ekmeği, tarama, taze baharat Portakallı taze bakla salatası, biber turşusu Ördek Topik 48 Ahtapot Izgara 62 Antalya hibeş, isli yağ, ızgara lavaş Köz biber, fıstık püresi, ot ezmesi, portakal, kişniş Levrek 50 Kokoreç Izgara 62 Sızma zeytinyağı, limon, Çengelköy salatalık, zeytin, Brioche ekmeği, köz biber salatası kişniş, kırmızı biber Acılı Kuzu Sosis Izgara 62 Patates ezmesi, ot salatası, tuzlu yoğurt SALATA Roka Salatası 32 TAŞ FIRINDAN ANA YEMEKLER Roka, çilek, Kars Gravyeri, domates, sumak sosu Dağ Kekikli Tavuk But 48 Ayvalık Salatası 34 Pazar otları, mantarlı fırın patates, bakla ezmesi Lor, vişne, roka, semizotu, bakla, nane, Balık Güveç 80 dereotu, maydanoz Levrek, havuç, arpacık soğan, tarhun, taze patates, Tahıllı Ton Balığı Salatası 48 biber, domates Firik buğdayı, beluga mercimek, maş fasulyesi, nohut, Kızarmış Somon 84 yer fıstığı, kuş üzümü, domates,
    [Show full text]
  • 2020-2021 Mef Is Istanbul June Menu
    2021-2022 MEF IS ISTANBUL SEPTEMBER MENU 1.09.2021 2.09.2021 3.09.2021 Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER MUESLI WITH FRIED FRUIT HONEY / BUTTER TAHINI MOLASSES HONEY OLIVE / TRIANGLE CHEESE OLIVE / WHITE CHEESE BOILED EGG BOILED EGG OMLETTE WITH POTATO TOMATO / CUCUMBER MILK MILK / DRIED FRUIT MILK LUNCH LUNCH LUNCH EGGPLANT MOUSSAKA NOODLE SOUP CREAM MUSHROOM SOUP RICE INEGOL MEATBALLS TURKEY SAUTEED DICED CUCUMBER GARLIC AND MINT IN YOGHURT FRIED PATATOS BULGUR RICE SALAD RICE BEANS WITH OLIVE OIL WHITE PUDDING CARROT WITH OLIVE OIL CHOCOLATE PUDDING FRUIT ICE CREAM FRUIT SNACK SNACK SNACK CHEESY PASTRY MUFFIN PASTRY MILK MILK AYRAN 6.09.2021 7.09.2021 8.09.2021 9.09.2021 10.09.2021 Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER MUESLİ WİTH DRİED FRUIT JAM / BUTTER TAHINI MOLASSES HONEY / BUTTER JAM / BUTTER HONEY OLIVE / WHITE CHEESE OLIVE / TRIANGLE CHEESE OLIVE / SPREAD CHEESE OLIVE / CHEESE BUTTER TURKISH BAGEL HERBED OMLETTE TURKISH BAGEL PASTRY PASTRY MILK / DRIED FRUIT MILK / FRUIT MILK / FRUIT MILK / DRIED FRUIT MILK LUNCH LUNCH LUNCH LUNCH LUNCH TOMATO SOUP MEF BURGER YAYLA SOUP LENTIL SOUP CHICK PEAS WITH MEAT LENTİL BALLS FRIED POTATOES GREEN BEANS CHICKEN FAJITA (WITH FLAT BREAD)
    [Show full text]
  • Development and Application of a Lexicon to Describe the Flavor of Pomegranate Juice
    joss_307 819..837 DOI: 10.1111/j.1745-459X.2010.00307.x DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE K. KOPPEL1–3 and E. CHAMBERS IV1,4 1The Sensory Analysis Center, Kansas State University Justin Hall, Manhattan, KS 66506-1407 2Department of Food Processing, Tallinn University of Technology 3Competence Center of Food and Fermentation Technologies Tallinn, Estonia Accepted for Publication June 28, 2010 ABSTRACT A lexicon for describing the sensory flavor characteristics of pomegran- ate juices was developed. Thirty-three pomegranate juices, including concen- trated products, products from concentrate, and freshly squeezed and pasteurized products, were studied. More than 30 sensory attributes were identified, defined, and referenced by a highly trained descriptive sensory panel. The lexicon that was established includes attributes to describe a range of flavors associated with pomegranates, such as brown spice, fermented, molasses, vinegar, wine-like, woody, apple, berry, cranberry, cherry and grape. Generally, pomegranate juice can be described by the flavor charac- teristics of sour, sweet, musty/earthy, fruity aromatics and an astringent mouthfeel. The flavor characteristics of pomegranate juices are reminiscent of a combination of concord grapes, cranberries, blackberries, cherries, cur- rants and raspberries, but there also are vegetable notes such as beets and carrots. The lexicon provides attribute descriptors, definitions and references that were previously lacking in literature on pomegranates. PRACTICAL APPLICATIONS The manufacturing and consumption of pomegranate and pomegranate- based products has increased. Many products use pomegranate as a main flavor component or as an addition to other flavors in juices, yoghurts, jams and 4 Corresponding author.
    [Show full text]
  • Fusion Issue Protected by International Copyright Law @Fool Magazine
    IÑAKI AIZPITARTE, PARIS, FRANCE food insanity brilliance & love #6 The EUR ��4 SEK �29 KR USD $�8 Fusion issue protected by international copyright law @fool magazine PAST, PRESENT & fuTURE in anaTolia Words Tara sTeVens | phoTo per-anders jörgensen 130 131 protected by international copyright law @fool magazine he underground car park of istanbul’s marmara Pera Hotel is an unlikely place in which to discover the past, present and future of Anatolian cuisine. There, amid the fluorescent lights and graffiti, is the prep kitchen of Mikla, Mehmet Gürs’ New Anatolian restaurant, which is situated 18 floors above. The bunker-like space is the domain of two of the Turkish-Finnish chef’s ‘dream team’, a passionate band of young chefs and people best described as food anthropologists. Inside, head chef Cihan Çetinkaya Tand ingredients sleuth Tangör Tan gleefully unwrap their latest consignment of goodies: garlands of sun-dried aubergine skins and red pepper hulls, necklaces of pinky-nail-sized baby okra, a bag of smoky chilli flakes the colour of molten lava and another of the lemony sumac more commonly associated with Lebanon. There are also sacks of wafers of tarhana — fermented and dried wheat chips brittle as caramel. One kind is flecked with chilli; another, more nubbly version, looks like dried porridge and is so thoroughly artisan it still bears the imprints of the fingers that made it. Mehmet tries some grape leather stuffed with pistachios that’s just arrived from Izmir. “I don’t like the texture,” he declares after chewing solemnly on a chunk for a minute or two.
    [Show full text]
  • 3. Ottoman Contributions to the World.Pdf
    Ottoman Contributions to the World Turkey is also the home of many other cultivated plants, such as chickpeas, lentils, apricots, almonds, figs, hazelnuts, cherries and sour cherries. Their origin is recorded in the Latin names for some of these species, such as Ficus caria, meaning "fig of Caria". Caria was an archaic civilization of Anatolia in the southern Aegean region. Similarly the cherry's scientific name Cerasus comes from the ancient name of its place of origin, today the province of Giresun on Turkey's Black Sea coast. Off the large number of ornamental flowers cultivated from Turkish wild forms, we can cite the tulip, crocus, snowdrop, lily and fritillary. TULIPS Although tulips are associated with Holland, both the flower and its name originated in the lâleh) as it is also called in Turkey, is a ,ﻩلال Persian empire. The tulip, or lale (from Persian flower indigenous to Turkey, Iran, Afghanistan and other parts of Central Asia. Although, it is unclear who first brought the flower to northwest Europe, it is the Turks who made tulip known in Europe. The most widely accepted story is that of Oghier Ghislain de Busbecq, ambassador from Ferdinand I to Suleyman the Magnificent of the Ottoman Empire in 1554. He remarks in a letter upon seeing "an abundance of flowers everywhere; Narcissus, hyacinths, and those which in Turkish Lale, much to our astonishment, because it was almost midwinter, a season unfriendly to flowers" (see Busbecq, qtd. in Blunt, 7). In Persian Literature (classic and modern) special attention has been given to these two flowers, in specific likening the beloved eyes to Narges and a glass of wine to Laleh.
    [Show full text]
  • Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
    Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture.
    [Show full text]
  • ANCYRA, Kalecik Karası
    02/19 COLD STARTERS & SALADS Rocket & Parmesan Salad (Also available as a side order) 35 (23) Fresh rocket leaves, cherry tomato, parmesan, crunchy walnut and balsamic sauce Rich Shepard Salad 32 Cherry tomato, red onion, parsley, mini mozzarella & feta cheese Cretan Salad with Goat Cheese 34 Arugula, parsley, red & green peppers, tomatoe, cucumber, pine nuts and goji berries Served with brown croutons and yoghurt dressing Octopus Carpaccio 47 With pineapple salsa and seasonal mini salad Meze Palette 45 Zahter flavored tzatziki, crispy pastrami topped humus, pickled sea bass and tunny, yogurt with spicy red pepper and selection of local cheeses Seafood Salad 49 Jumbo shrimp, octopus, baby calamari, served with mediterrean greens , baby radish, cherry tomato, Caper blossom and vinaigrette sauce SOUPS Smoked Eggplant Soup 21 Smoked eggplant and cream served with toasted garlic bread Chicken Soup with Vegetables 28 Chicken breast, seasonal vegetables, tomato, cream and orzo WARM STARTERS Crispy “Bodrum Mantı” 32 Fried Beef dumplings with tomato and yoghurt sauce Seafood Trilogy 43 Grilled octopus leg, “Tarhana” coated salmon and crispy fried calamari Crispy Fried Baby Calamari 43 Tartar, garlic and chilli sauces Garlic Butter Shrimp 54 Sauteed shrimp "Yaprak" Liver 35 Sliced beef liver sauteed on a bed of creamy roasted eggplant puree. Served with cherry tomato, hot green pepper and spicy pepper-butter sauce Vegan Chef’s Signature Dishes For guests with special dietary requirements or allergies who may wish to know about the food ingredients
    [Show full text]
  • Kafkas Cafe Cat.Pdf
    www.kafkasfoods.com 1 Catalogue 2021 Catalogue kafkasfoods.com FOODS ABOUT US. 2 Catalogue 2021 Catalogue kafkasfoods.com ABOUT US. Kafkas Foods Ltd was founded in 2002. We are a pioneer in the sourcing, manufacturing EN and distributing of frozen food products. Our mission is to introduce premium quality products from our national heritage all around the world at affordable prices. Over the years, Kafkas Foods has become more competitive in three areas; providing 3 traditional products, international import/export and nationwide distribution. Kafkas Foods has considerably invested over the last 17 years which has enabled us to expand our range of products and services. Our initial aim was to be the No.1 Halal frozen food supplier of the UK. However, since then have expanded and developed our operation of frozen foods from meat, poultry, fish vegetables and pastries products. Our modern fleet of frozen delivery vehicles provide efficient, reliable, and regular deliveries throughout the UK and Ireland. Catalogue 2021 Catalogue kafkasfoods.com 4 Catalogue 2021 Catalogue kafkasfoods.com Catalogue 2021 Catalogue kafkasfoods.com 5 PASTALAR - CAKES 6 Cakes Catalogue 2021 Catalogue kafkasfoods.com A-2330 MAUN LEMON CHEESECAKE 12PCS 1 Qty 7 12X150GR Catalogue 2021 Catalogue A-2331 MAUN RASPBERRY CHEESECAKE 12PCS 1 Qty 12X150GR kafkasfoods.com A-2335 MAUN BELLA VISTA CAKE 1 Qty 9X165GR A-2336 A-2337 MAUN TIRAMISU SQUARE CAKE MAUN LATTE SQUARE CAKE 8 1 Qty 9X165GR 10X140GR Catalogue 2021 Catalogue A-2338 A-2339 MAUN MOSAIC CAKE MAUN OREO MONO CAKE
    [Show full text]