Dishes with Minced Meat
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Modern European and Cypriot Cuisine
InterNapa College – Course Information Modern European & Cypriot Cuisine Course Title Modern European & Cypriot Cuisine Course Code TCUA-202 Course Type This course serves as both Elective and Requirement, according to the program. Culinary Diploma/Higher Diploma Requirement All Programs General Elective Level Diploma (Short Cycle) Year / Year 2, A’ Semester Semester Teacher’s Marinos Kyriakou Name ECTS 6 Lectures / week Laboratories / week 5 Course Purpose and This course covers European cuisine and exposes the student to culture, history, diversity Objectives in foods, and flavour profiles from around the world with special reference to the Cyprus cuisine. Upon completion of this course students will be able to: Learning Outcomes 1. Understand the influences and the cultural history on the foods and cuisine of the various countries. 2. Identify factors that influence eating patterns in a country with special reference in Cyprus. 3. Examine foods that are made in various parts of the world and differentiate among the varying cuisines of the world. 4. Demonstrate the various methods of cooking in the international cuisine. 5. Plan and prepare meals from the international cuisine, using various methods of cooking. 6. Demonstrate knowledge of Cyprus cuisine terms and menu construction and obtain skills in Cyprus food preparation (appetizers, main courses and desserts). Prerequisites TCUA – 100 Introduction to Gastronomy & Culinary Theory Required InterNapa College – Course Information Course 1. Cuisine and foods of Cyprus and Europe. Content 2. Preparing buffet displays covering food and pastry items of the European Cuisine. Appetizers, main courses and desserts and buffet preparations. 3. Cooking methods. Different spices and herbs that are recognized as the major representative of each country’s cuisine. -
Smalls Bigs Sides Desserts
CRISPY GREEK BUTTERMILK CHICKEN 4 Sides Chicken Thighs coated with Bigs FRIES VE 3.5 our own seasoning and CONTEMPORARY GREEK CYPRIOT CUISINE Buttermilk served with Harissa dip SOUVLAKI 12 OVEN BAKED SWEET POTATO WEDGES VE 3.5 An open Kebab served on Hot ZATAR ROASTEDROASTED Baked Pita Bread CHARGRILLED CAULIFLOWERCAULIFLOWER 3.5 TENDERSTEM BROCCOLI VE 3 Choose From Roasted Cauliflower marinated GREEK SALAD V 4 Smalls in Zatar Spices served with a Chargrilled Chicken skewer with Herb & GarlicGarlic Drizzle and toasted Rose Harissa & Tzatziki RAW BOWL VE 4 5 seed crumb KALAMATA OLIVES 2.5 Falafel, Hummus & House Salad AUBERGINE COUS COUS VE 3.5 Ve Gf Ve Gf Taztziki Contains Sesame Seeds Ve CHICKPEA & BLACK OLIVE FRESHLY BAKED HOT PITA 2 Pork Keftedes, Tomato & Fennel FALAFEL 4 Ve Desserts with shredded vegetable slaw BACLAVA, KATAIFI & and our Red Pepper Sauce HUMMUS 3 GALAKTOBOUREKO V 5.5 Ve SUMMER SALAD 12.5 with toasted Pine Nuts & Cumin, Selection of classic Greek Contains Sesame Seeds Chargrilled Asparagus with desserts Ve Gf Contains Sesame Seeds Pea & Hazelnut Pesto CHARGRILLED CYPRIOT Ve GREEK YOGHURT HALLOUMI 4 MELITZANOSALATA 3 LEMON CHEESECAKE 5.5 with Padron Peppers Smoked Aubergine dip TSIPOURA 15.5 With passion fruit drizzle V Gf Ve Gf Gilthead Bream Baked and CHOCOLATE DOUKISSA 5.5 Served in Parchment with Bitter Chocolate Indulgence with CRISPY CALAMARI 5 GREEK YOGHURT TZATZIKI 3 Fennel Seed, Lemon and Crunchy Mosaic Biscuit filling Tapenade and crushed new with a zesty garlic Aioli Cucumber & Mint potatoes COMPRESSED MELON Ve 4 V Gf Submerged in Sauternes Wine PORK KEFTEDES 4 12.5 7.5 Home Made Pork Meatballs TARAMASALATA 3 HOT & STICKY PORK RIBS DESSERT MEZE per person slow cooked with Fennel and Tomato Smoked Cod Roe Slow cooked Pork ribs served with Aubergine & Kalamata A tasting menu of all the desserts Cous Cous above. -
Playia-Menu-NEW.Pdf
On the vineyard filled hillside of Omodos village, at an altitude fluctuating between 800 metres (Laona’s summit) and 1060 metres (Afami’s summit), “Oenou Yi – Ktima Vassiliades” proudly maintains the tradition of the Mediterranean vine estate; the “ktima”. Throughout the centuries, the inhabitants of Omodos village have worked tirelessly to create a powerful earth/people bond by taming the mountainous nature of its terroir and created a vast landscape of lush and fruitful vineyards, which now flourish on the slopes of Omodos village. Today, “PLAYIA restaurant” (meaning slope in Greek) honours the very same slopes that have given the region its charismatic terroir. “PLAYIA restaurant” introduces its visitors to the real tastes of Cyprus by pairing contemporary Cypriot regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. For the ultimate in vine-to-table dining, thoughtfully selected wines from the “Oenou Yi – Ktima Vassiliades” cellar are offered with every item on our menu. Enjoy wine in its homeland through a pleasant culinary journey where you can indulge yourself in a unique gastronomic and wine sensation, while overlooking the evergreen vineyards of Omodos village. APPETIZERS THE BREAD BASKET* *(1, 12) Assortment of home-made bread buns HOME-MADE OLIVE TEPENADE* A savoury paste made from Black olives, Green olives, Kalamata olives, with capers, garlic, balsamic vinegar and olive oil *Complimentary SALADS HALLOUMI SALAD *(3, 9, 12, 13) Mix baby leaves, crispy halloumi cheese, dry -
Pantheon Menu
Στις τιµές συµπεριλαµβάνεται ο Φ.Π.Α / Prices include V.A.T ΣΑΝΤΟΥΙΤΣ XΑΜΠΟΥΡΓΚΕΡ ΑΛΚΟΟΛΟΥΧΑ ΠΟΤΑ ΚΡΥΑ ΡΟΦΗΜΑΤΑ FRESHLY MADE SANDWICHES HOMEMADE BURGERS ALCOHOLIC DRINKS COLD DRINKS Σπιτικά φτιαγµένα µε τα καλύτερα υλικά Ντόπιο εµφιαλωµένο νερό 500ml Επιλογή Ψωµιού Μπαγκέτα Ολικής Αλέσεως | Τριάρα Εµφιαλωµένες µπύρες / Bottled beers Σερβίρονται µε πατάτες κοµµένες στο χέρι και σαλάτα Carlsberg 330ml €2,50 Local mineral water €1,00 Whole wheat Βaguette | Triara Bread Bread Selection Homemade burgers using only the best ingredients Keo 330ml €2,50 Perrier αεριούχο νερό 330ml Served with hand-cut chips and side salad Leon 250ml €2,00 Perrier sparkling water €2,30 Κυπριακό διάφορα σπέσιαλ Το Αυθεντικό Smirnoff Ice 330ml €3,00 Μίλκσεικς Mixed Cypriot special €5,95 The Original €7,00 Κρασιά / Wines Milkshakes €4,00 Παραδοσιακό Κυπριακό λουκάνικο, λούντζα, µπέικον, Ποτήρι Μπουκάλι Μπιφτέκι από χοιρινό κιµά από φάρµες της περιοχής µαζί µε τη µυστική Με παγωτό βανίλια, σοκολάτα ή φράουλα χαλλούµι, ντοµάτα και αγγούρι Glass Bottle ανάµειξη καρικευµάτων, λιωµένο τυρί, ψηµένα κόκκινα κρεµµύδια, With vanilla, chocolate or strawberry ice cream Traditional Cypriot loukaniko (sausage), with lountza House white, red or rosé €3,50 €13,00 µαρούλι και ντοµάτα. Προσθέστε µπέϊκον ή τυρί €0,50 (smoked ham), bacon, grilled halloumi cheese, fresh tomato Παγωµένο τσάι 330ml Locally sourced farmhouse pork-mince burger with our secret Premium white, red or rosé €5,00 €15,00 and cucumber Iced tea €2,75 ΜΕ selection of herbs and spices, melted cheese, grilled red -
Pasta Salates | Salads Grecian
OREK TIKA | APPE TIZ ERS SPREADS PITA | 1 TIROKAFTERI | 10 grilled greek flat bread spicy feta + sun dried tomato + chili flakes + garlic TZATZIKI | 10 CHEF'S DIP | 10 yogurt + cucumber + sour cream + mint + garlic roasted red pepper + feta + fresh basil + herbs HUMMUS | 10 MELITZANOSALATA | 10 chickpeas + tahini + garlic + olive oil roasted eggplant + tomato + onion + parsley + garlic + olive oil TARAMOSALATA | 10 PIKILIA | 17 made from red caviar + potato + onion + olive oil choose 3 dips from above served with pita SAGANAKI OPA | 13 GARIDAKIA SAGANAKI | 17 our famous flaming pan seared cheese black tiger shrimp + baby spinach + bell pepper + tomato + onion + feta + on toasted bread HALLOUMI CHEESE | 16 grilled cypriot traditional cheese + pita MIDIA SAGANAKI | 16 mussels + bell pepper + tomato + onion + feta + BAKED FETA | 14 herbs + spices + on toasted bread crusted feta + caramelized honey glaze + cherry tomato + walnut KALAMARI | SQUID | 14 breaded or grilled KEFTEDES | 14 baked meatballs + tomato sauce + ouzo + feta OCTAPODI STIN SKARAS | 17 grilled Moroccan octopus + olive oil + lemon vinaigrette DOLMADES | 14 stuffed vine leaves + ground beef and pork + GIGANDES PLAKI | 9 rice + spices + creamy lemon sauce large lima beans + tomato + onion + olive oil SPANAKOPITA | 10 feta + spinach + onion + phylo pastry Mythos Favorites SALATES | S A L ADS MA KAR O N A D A | PASTA GREEK | 12 GREEK | 19 fresh lettuce + tomato + cucumber + onion + feta + spaghetti + feta + house tomato sauce + cherry kalamata olives + oregano + house vinaigrette -
Bar Snacks & Nibbles
BAR SNACKS & NIBBLES ASSORTED CANAPES ANTIPASTI PLATTER €16.00 Salmon & cream cheese | Σολομός με μαλακό τυρί Prosciutto, Milano & Napoli Salami, Bresaola, Ciabatta bread, pickled vegetables and gherkins. Brie & walnut | Μπρι με καρύδι Προσιούτο, Σαλάμι και Μπρεζάολα σερβιρισμένα Prosciutto & melon | Προσιούτο με πεπόνι με ψωμί τσιαπάτα και τουρσί. Chicken & mango chutney | Κοτόπουλο με μάνγκο CHeese Platter €16.00 Brie, Emmental, Parmesan, Manouri, Scarmoza, 4 canapés (choice of two) €7.00 fig chutney, rosemary Grissini, fresh fruit. 8 canapés (choice of three) €12.00 Μπρι, Έμμενταλ, Παρμεζάνα, Μανούρι και Σκαρμόζα, 12 canapés (choice of four) €16.00 με «chutney» σύκου, κριτσίνια και φρέσκα φρούτα. COCKTAIL O’CLOCK | ΚΟΚΤΕΙΛ APPLE Martini €7.50 Vodka, sour apple schnapps, lemon BELLINI €9.00 Prosecco, white peach purée Black RUssian €8.00 Vodka, Tia Maria BloodY MARY €7.50 Vodka, tomato juice, Worcestershire sauce BOURBON FIX €9.00 Bourbon, fresh berries, lime BRANDY SOUR €7.50 Anglias brandy, Angostura bitters, lemon squash, soda water CAIPIRINHA €9.00 Cachaça, brown sugar, lime, crushed ice Captain MORGAN’S Island Passion €9.00 Captain Morgan rum, ginger ale, passion fruit Cosmopolitan €7.50 Vodka, Triple sec, lime, cranberry juice CUCUMBER COOLER €7.50 Gin, tonic water, mint, sugar, cucumber HENDRICK’S GIN & TONIC €10.00 Hendrick’s gin, tonic, cucumber COCKTAIL O’CLOCK | ΚΟΚΤΕΙΛ DAIQUIRIS | €9.00 KIR ROYALE €22.00 Champagne, crème de cassis Ice-blended rum, fruit purée, fresh fruit LONG Island ICED Tea €10.00 Vodka, tequila, rum, gin, -
Cyprus Breakfast for Cypriot Hotels
‘Cyprus Breakfast for Cypriot Hotels’ Final Submission January 2014 Pafos Regional Board of Tourism Acknowledgments We would like to thank the Cyprus Destination Partnership for trusting and supporting us in preparing this important research work for improving the authenticity of the tourism experience in Cyprus. We strongly believe that the concept of a Cyprus Breakfast and the framework associated with it, as suggested herein, could create a new unique selling point for the hotel industry and become the flagship of the Cyprus Food Tourism product. We would also like to express our gratitude for the excellent co-operation in this project, to Suzannah Newham and Julie Middletton of the Travel Foundation, Monika Liatiri and Lygia Dermatis of the Cyprus Tourism Organisation, Philippos Droushiotis and Irene Yiasemi of the Cyprus Sustainable Tourism Initiative. The research work for the concept of the ‘Cyprus Breakfast’ has taken place from September to December 2013 in the regions of Pafos and Polis. The Project Team has been co-ordinated by Savvas Maliotis and supported actively by Nasos Hadjigeorgiou, Nikolas Tsifoutis, Agni Photiou, Florentia Kythreotou and George Kassianos. The team covers the full spectrum of expertise in tourism and hotel management, agrofood and gastronomy and possess a wealth of knowledge on Cyprus’ gastronomic heritage. Savvas Maliotis Project Coordinator 4th January 2014 This report has been prepared by the partnership of A.M. Filagrotiki Consultancy Ltd and the Pafos Regional Board of Tourism Ltd. www.filagrogroup.com -
Chemical and Textural Attributes of Hellim (Halloumi) Cheese Marketed in Turkey Bülent Ergönül, Pelin Günç Ergönül, A
168 B. ERGÖNÜL et al.: Chemical and textural attributes of Hellim cheese, Mljekarstvo 61 (2), 168-174 (2011) Scientific note - Znanstvena bilješka UDK: 637.3.07 Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey Bülent Ergönül, Pelin Günç Ergönül, A. Kemal Seçkin Celal Bayar University Engineering Faculty Food Engineering Department, Muradiye Campus, Muradiye, Manisa, Turkey Received - Prispjelo: 05.07.2010. Accepted - Prihvaćeno: 04.05.2011. Summary Chemical and textural properties of Hellim (Halloumi) cheese marketed in Turkey were de- termined in this research. Cheese samples were collected from manufacturers in Turkey and accord- ing to data obtained, water amounts of samples were changing in a wide range of 34.07-55.92 %, whereas the average pH values of the samples was 5.91±0.36. Cholesterol contents of the samples were low and changing among 7.54-14.79 mg/100 g. Average fat and protein amounts of samples were 25.43±1.7 (%), and 22.81±5.62 (%) respectively, and 30.31±1.15 (%) of the fat fraction was composed of unsaturated fatty acids. Main organic acids determined in samples were citric, lactic and propionic acids. Also, hardness, chewiness, adhesiveness, cohesiveness and gumminess scores of the samples were determined by TPA analysis and Hunter color scores were evaluated. Key words: Hellim (Halloumi) cheese, dairy products, texture, organic acids, fatty acids Introduction of the plants manufacturing Hellim is rather lim- Hellim (Halloumi) cheese is a traditional ited. To our knowledge, Hellim cheese is con- cheese belonging to Cyprus. Hellim is a popular sumed in Turkey under 7 different trade marks, and a widely-consumed dairy product especially in some of them are being produced in Turkey, the the eastern region of Mediterranean (Kaminarides others are imported from Cyprus. -
Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it. -
From the Med to Your Table
Who hasn’t vowed (and failed!) to continue eating as well at home as they did on holiday? Here are 20 simple ways to give your diet a health-boosting daily taste of the Mediterranean Healthy habits to bring FROM back from your holiday THE MED TO YOUR TABLE <#L#> HEALTHY FOOD GUIDE SEPTEMBER 2014 YOUR HEALTH l SUNSHINE, SEA AND SALAD Embrace – that magical Mediterranean olive oil holiday combination – leaves us 1Olive oil is rich feeling healthy from the sun’s in monounsaturated fats, vitamin D, fit from swimming and which help to lower LDL (bad nourished from fresh food. But cholesterol) and raise HDL (good does it have to come to an end cholesterol; see p14). Lightly when we touch down on UK soil? drizzle over steamed vegetables, We can’t bring back potatoes, and grilled or baked the Med sunshine or the fish instead of butter, and swap sea, but we can bring mayo for a squeeze of fresh back the eating habits. lemon juice and a little olive oil. Studies are backing up what this ‘Extra-virgin is the best choice part of the world has long known for drizzling, while regular olive oil is better for – that a Med-style diet is good for cooking,’ says HFG recipe consultant Phil Mundy. our hearts. Now there’s evidence to suggest the benefits go even Go part-time vegan further. Last year, a review of with the Greeks 12 studies by the University of 2 The Greek Orthodox Church has over 180 Exeter showed the Med diet’s fasting days a year. -
Café Central
Café Central HOT BEVERAGES ΖΕΣΤΑ ΡΟΦΗΜΑΤΑ Cyprus coffee 1.90 Κυπριακός καφές Espresso single / double 3.10 3.60 Εσπρέσο Espresso macchiato 3.20 Εσπρέσο με αφρόγαλα Nescafé regular or decaffeinated 3.30 Στιγμιαίος καφές ή ντεκαφεϊνέ Cappuccino 3.70 Εσπρέσο με ζεστό γάλα και αφρόγαλα Caffè Latte 3.70 Εσπρέσο με ζεστό γάλα Filter coffee 3.70 Καφές φίλτρου Aromatic filter coffee 3.70 Hazelnut, sticky toffee Αρωματικός καφές φίλτρου Φουντούκι, καραμέλα SPECIAL HOT COFFEES ΞΕΧΩΡΙΣΤΑ ΖΕΣΤΑ ΡΟΦΗΜΑΤΑ Irish coffee 4.50 Irish whiskey, filter coffee and whipped cream Ιρλανδικό ουίσκι, καφές φίλτρου και σαντιγί Baileys coffee 4.50 Baileys, double espresso and whipped cream Baileys, διπλός εσπρέσο και σαντιγί Cookies surprise COLD BEVERAGES ΚΡΥΑ ΡΟΦΗΜΑΤΑ Cappuccino freddo 3.70 Cappuccino served with ice and cold milk foam Καπουτσίνο με πάγο και παγωμένο αφρόγαλα Espresso freddo 3.70 Iced espresso coffee Παγωμένος εσπρέσο Caramel cappuccino freddo Viennoise 3.70 Cappuccino served with caramel syrup topped with whipped cream Καπουτσίνο με σιρόπι καραμέλας και σαντιγί Iced hazelnut freddo 3.70 Hazelnut flavour iced cappuccino with chocolate syrup and cold milk foam Παγωμένο καπουτσίνο με γεύση φουντούκι, σιρόπι σοκολάτας και παγωμένο αφρόγαλα Frappuccino fudge 4.50 Iced cappuccino with chocolate fudge and whipped cream Παγωμένο καπουτσίνο με fudge σοκολάτας και σαντιγί Afrogato coffee 4.90 A scoop of vanilla ice cream browned in espresso with caramel syrup Μια μπάλα παγωτό βανίλια, εσπρέσο και σιρόπι καραμέλας Frappé coffee 3.60 Nescafé frappé Baileys -
Preferred Choice Emerging Hub for Trade, Tourism and Business
CYPRUSKHALEEJ TIMES | DECEMBER 14, 2017 PREFERRED CHOICE Emerging hub for trade, tourism and business CYPRUS CYPRUS SPECIAL REPORT DECEMBER 14, 2017 Editor Vaman Vassudev Kamat Supplements Editor Suchitra Steven Samuel Assistant Editor Ishtiaq Ali Mehkri Reporters Farhana Chowdhury Deepa Narwani Senior Designers Exiting 2017 in flying colours! Mohammad Ejaz Khan 4 M A Aroos Mohamed 6 Resilient economy in Eurozone Imaging Venugopal Prabhu 7 Gateway to global connectivity Aurangzeb Mehar Baksh Murshid Baloch 8 Preferred destination in Europe Musthafa Peruvallithodi Graphic Designer 10 House of cheese Mohammed Yousufuddin 12 Culinary guide to Cypriot cuisine Senior Vice President 1 4 Cyprus is a perfect blend of Ravi Raman flavours, all year round Financial Controller Shishir Kapadia 16 Three decades of education Advertising Director Mukhtar Qureshi excellence Assistant Advertisement Introducing students to effective Manager (Supplements) 18 Cyprus is one of the most learning methods Bilal Saeed preferred destinations for Senior Account Group Manager Debashish Shome not only tourists and 19 Gateway to global commerce Circulation Manager investors, but also for all Constance Louis Moraes those who want to make the 2 0 Maritime centre of excellence Head — Production and IT Operations European country their and quality Mohan Kumar Shetty second home. It is full of Commercial Printing Head CPO natural beauty, and an Imran Shariff Assistant HR Business Partner ultimate transit point for Aditi Sharma navigation through the Manager — Brand and Mediterranean. Its industrial Audience Development profile is encouraging and Tina Malhotra has become a hub for quality education and culinary Dubai Head Office excellence in the region. Its P.O. Box 11243 Tel: +971 4 3383535 economy is poised for robust Fax: +971 4 3383345/46 growth as it consolidates its Website: www.khaleejtimes.com credit rating.