DOCSLIB.ORG

About Manti Pasta About Ana's Apron

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
About Manti Pasta About Ana's Apron Ana’s Apron is offering fresh artisanal Manti Pasta made in California. “Inspired by my Mom, I continue a family tradition that goes back several generations, using only prime ingredients, and no additives or artificial anything. I hope you enjoy our favorite comfort food.” Founder What is Manti? Think of it as the more About Manti Pasta Aboutdelicate Ana’s cousin toApron Italian tortellini – Manti is stuffed pasta originating in Anatolia. The jewel-like pasta • Unique Jewel-Like Shape • 7 Generationspockets are of made Manti with Pasta love, and Makers have a variety of tasty fillings, meat-based or vegetarian. You can • No GMO, no MSG • Only Anatolianenjoy them Manti with your Maker favorite pastain US sauce, butter • Local Fresh Ingredients Beef+Onion• Women-Ownedand cheese orand the traditionalOperated way: with a simple tomato sauce and a dollop of plain yogurt. INGREDIENTS: Dough: Unbleached Wheat • Ready in 5 Minutes Flour (niacin, iron, thiamin, riboflavin),• Based in Northern California Water, Semolina Flour (milled wheat, niacin, Ana's Apron is offering fresh artisanal Manti • Perfect Small Bite Size for Kidsiron, thiamine, mononitrate, riboflavin,• 10% folic Profitsmade Donatedin California. toInspired Children’s by my Mom, Charities I continue acid), Pasteurized Eggs, Sea Salt. a family tradition that goes back several generations, • High Protein, Iron, Calcium OptionsFilling: Ground Beef, Onion, Sea• Salt,USDA-approved Paprika production Pepper, Black Pepper. using only prime ingredients, and no additives or CONTAINS: Wheat, Eggs artificial anything. I hope you enjoy our favorite comfort food. NUTRITION FACTS GIVING BACK Serving Size 1 cup Visit us at: Servings Per Container 2 Amount per serving 10% Kader Ucar of profit to www.anasapron.comCalories 285 Calories from Fat 43 owner % Daily Value* Children's Total Fat 4g 6% Charities Saturated Fat 2g 10% Trans Fat 0g Cholesterol 112mg 37% KEEP FROZEN UNTIL READY TO COOK Sodium 421mg 18% Total Carbohydrate 41g 14% COOKING INSTRUCTIONS Dietary Fiber 2g 8% Total Sugars 0g 1. Place frozen manti into gently boiling water. Protein 18g 36% 2. Stir occasionally until they rise to the surface. Vitamin A 3% • Vitamin C 2% Calcium 3% • Iron 22% *Percent Daily Values are based on a 2,000 calorie 3. Cook an extra 3 minutes. diet. Your Daily Values may be higher or lower depending on your calorie needs. Calories 2,000 2,500 4. Skim from water with a strainer spoon. Total Fat Less than 65g 80g Sat. Fat Less than 20g 25g Cholesterol Less than 300mg 300mg 5. Top with tomato sauce, cream sauce or simply Sodium Less than 2400mg 2400mg Total Carb. 300g 375g serve with butter and grated cheese and enjoy! Dietary Fiber 25g 30g Made and packaged by Palo Alto Pasta Co. SAFE HANDLING INSTRUCTIONS Santa Clara, CA 95054 This product was prepared from inspected and passed meat and/or poultry. Some food 408-758-8430 products may contain bacteria that could cause illness if the product is mishandled Visit us at AnasApron.com or cooked improperly. For your protection, follow these safe handline instructions. Keep frozen. Cook thoroughly. Keep raw meat and poultry separate from other foods. Keep hot foods hot. Wash working surfaces (including cutting boards), Refrigerate leftovers utensils, and hands after touching raw meat or poultry. immediately or discard. HP 20000 HP 0 21.000" x 6.000" x 21.000" F6x21 14699 1/9/2017 Co Pasta Alto Palo K Y M C Proudly made Proudly made Proudly made Proudly made ANATOLIAN PASTA ANATOLIAN PASTA ANATOLIAN PASTA ANATOLIAN PASTA in California in California in California in California eef + Onion ken + Thym ach+Feta+O ive Cheese B Chic e Spin live F What is Manti? Think of it as the Whatmore is Manti? Think of it as the more delicate cousin to Italian tortelliniWhat – is Manti Mantidelicate is stuffed? Thinkcousin of to it Italian as the tortellini more – Manti is stuffed What is Manti? Think of it as the more U.S. PECTE S LESO D Think of it as the more INSPECTED O M N H BY EN W I E R S ? AND PASSED BY What S is Manti O DEPARTMENT OF F U.S. DEPARTMENT OF pasta originating in Anatolia. The jewel-like pasta AGRICULTURE Serving Suggestion Serving Suggestion Serving Suggestion Serving Suggestion EST. 45663 AGRICULTURE P-45663 pasta originating in Anatolia.delicate The jewel-like cousin to pastaItalian tortellini – Manti is stuffed delicate cousin to Italian tortellini – Manti is stuffed delicate cousin to Italian tortellini – Manti is stuffed Think of it as the more PERISHABLE, NET WEIGHT PERISHABLE, NET WEIGHT PERISHABLE, pocketsNET WEIGHT are made withPERISHABLE, love, and have a NETvariety WEIGHT ofWhat is Manti? KEEP FROZEN Ready in 5 minutes 10 OZ ( 283G) KEEP FROZEN pocketsReady in 5 minutes are made10 OZ ( 283G) with love,pastaKEEP and FROZEN originating haveReady a in 5variety minutes in Anatolia. 10of OZ ( 283G) The jewel-likeKEEP FROZEN Readypasta in 5 minutes 10 OZ ( 283G) pasta originating in Anatolia. The jewel-like pasta pasta originating in Anatolia. The jewel-like pasta delicate cousin to Italian tortellini – Manti is stuffed tasty fillings, meat-based pocketsor vegetarian. are made Youtasty withcan fillings, love, and meat-based have a variety or vegetarian. of You can pockets are made with love, and have a variety of pockets are made with love, and have a variety of pasta originating in Anatolia. The jewel-like pasta enjoy them withChicken your favoritetasty pasta fillings, sauce, meat-basedenjoy butter them or with vegetarian. your favorite You can pasta sauce, butter tasty fillings, meat-based or vegetarian. You can tasty fillings, meat-based or vegetarian. You can pockets are made with love, and have a variety of and cheese or the traditionalenjoy way: them with with a simpleand your cheese favorite or thepasta traditional sauce, butter way: with a simple enjoy them with your favorite pasta sauce, butter Beef+Onionenjoy themChicken with your favorite+Thyme pasta sauce, butter Five Cheesetasty fillings, meat-based or vegetarian. You can tomato sauce and a dollopand of plain cheese yogurt. or thetomato traditional sauce way: and witha dollop a simple of plain yogurt. and cheese or the traditional way: with a simple and cheese or the traditionalINGREDIENTS: way: Dough: with Unbleached a simple Wheat enjoy them with your favorite pasta sauce, butter Beef+INGREDIENTS:Onion Dough: Unbleached Wheat +Thyme Five CheeseINGREDIENTS: Dough: Unbleached Wheat Flour (niacin, iron, thiamin, tomatoriboflavin), sauce and a dollop of plain yogurt. tomato sauce and a dollop of plain yogurt. Flour (niacin, iron, thiamin, riboflavin),tomato sauce and a dollop of plain yogurt. Flour (niacin, iron, thiamin, riboflavin)and, cheese or the traditional way: with a simple INGREDIENTS:INGREDIENTS: Dough: Dough: Unbleached UnbleachedWater, Semolina Wheat Wheat Flour (milledINGREDIENTS: INGREDIENTS:wheat, niacin, Dough: Dough: UnbleachedAna's Unbleached Wheat Apron Wheat INGREDIENTS: is offering Dough: fresh Unbleached artisanal Wheat Manti INGREDIENTS: Dough:Water, Unbleached Semolina Flour Wheat (milled wheat, niacin, Ana's Apron is offering fresh artisanal Manti INGREDIENTS:INGREDIENTS: DoughWater, Dough:: Unbleached Semolina Unbleached Flour Wheat (milledWheat wheat,tomato niacin, sauce and a dollop of plain yogurt. FlourFlour (niacin,(niacin, iron,iron, thiamin,thiamin,iron, riboflavin),riboflavin) thiamine,, Water, mononitrate, Flour riboflavin,Flour (niacin, (niacin, folic iron, iron, thiamin, thiamin, riboflavin), riboflavin), Water, Water, Flour (niacin, iron, thiamin, riboflavin), Water, Flour (niacin, iron, iron,thiamin, thiamine, riboflavin), mononitrate, riboflavin, folic madeis offering in California. freshFlour (niacin, Inspiredartisanal iron, thiamin,iron, by Manti thiamine, my riboflavin) Mom, mononitrate,, I continue riboflavin, folic is offering fresh artisanal Manti Water, Semolinamade Flour in is(milled acid),California. offering wheat,Pasteurized niacin,fresh Inspired Eggs, artisanal SeaSemolinaAna's Salt.by Filling:my FlourManti Mom,Apron (milled I wheat, continue niacin, iron, Semolina Flour (milled wheat, niacin, iron, Ana's Apron Water, Semolina Flouracid), (milled Pasteurized wheat, Eggs,niacin, Sea Salt.Ana's Semolina Apron Flour (milled wheat, niacin, iron, Semolina Flour (milleda wheat,family niacin, tradition iron, Water, thatSemolina Semolina goes Flour Flouracid), back (milled (milled Pasteurized severalwheat, wheat, niacin,Eggs,niacin, generations, Sea iron, Salt. thiamineiron, thiamine, mononitrate,a family mononitrate, riboflavin,traditionGround riboflavin, Chicken, folic that acid),folic Onion, goes Seathiaminemade Salt,backthiamine Thyme, in mononitrate,several mononitrate,California. generations, riboflavin, riboflavin, Inspired folic folic acid), acid),by my thiamine Mom, mononitrate, I continue riboflavin, folic acid), made in California. Inspired by my Mom, I continue iron, thiamine, mononitrate,Filling: Ground riboflavin, Beef, folicOnion, Sea Salt,made Paprika in California. Inspired by my Mom, I continue iron, thiamine,thiamine mononitrate,Filling: Pecorino riboflavin,riboflavin, Cheese, folicfolic Parmesan acid), Cheese, is offering fresh artisanal Manti Pasteurizedacid), Pasteurized Eggs, SeaEggs, SaltBlack Sea Salt. Pepper. Filling: PasteurizedPasteurized Eggs, Eggs, Sea Sea Saltusing Salt only prime ingredients,Pasteurized Eggs, and Sea Salt no additives orAna's Apron acid), Pasteurized Pepper,Eggs, Sea Black Salt. Pepper. a family traditionusing thatonly goesprime back ingredients, severala family generations, and notradition additives that or goes backacid), several PasteurizedPasteurized
Load more

Recommended publications
  • Mormon Miracle 2018
    June 14-16, 19-23, 2018 1 Trust in the Lord and whatsoever he sayeth Supplement to the unto you, do it. Sanpete Messenger Prepared in cooperation based on John 2:1-6 with Mormon Miracle Pageant presidency Special feature: Christ-in-America scene p. 20 FREE One per family The voice behind “A poor wayfaring man of grief: p. 26 ©2018 Sanpete News Co. The spiritual dimension of the pageant p. 32 Cover photo by Nick Marsing 2 June 14-16, 19-23, 2018 Welcome to Manti n behalf of the Manti City Council and Manti is a wonderful place to live, work, play July celebration, the Sanpete County Fair, residents, I would like to welcome you and visit. Feel free to relax at one of our parks Manti Mountain ATV Run and annual Rat Oto the City of Manti. or cool off at our swimming pool. Stroll down Fink Reunion, or to experience our new city Founded in 1849, Manti is one of the oldest our historic Main Street and enjoy our shop- sports complex, currently under develop- communities in Utah, and was an important ping and restaurants. ment north of our historic city cemetery. spur for the sett lement of central and south- For the outdoor enthusiast, Manti off ers We hope you enjoy your visit to Man- ern Utah. Evidences of the early pioneer build- excellent camping, hunting, boating, fi shing, ti and invite you to come back soon. ers exist today in scores of rock buildings, hiking and ATV riding, all within a short dis- including homes, churches and public build- tance of our city center.
    [Show full text]
  • EAT STREETS Fee (And More Baklava) Appear, Is to Let the Dor Cafe Decorated with Carpets, Turkish Flags First Sip “Float on the Tongue” to Savour Its and a Teddy Bear
    THE WEEKEND AUSTRALIAN, MARCH 2-3, 2019 10 TRAVEL + INDULGENCE theaustralian.com.au/travel hen drinking tea in Turkey, cer- tain rules apply. The tea, served in tulip-shaped glasses, should be piping hot, clear and bright. WThe ideal colour is described as rabbit-blood red, which makes sense when you see it. “The clarity and colour are most import- ant,” Gonca Karakoc explains as we huddle under the brick arch of a 16th-century cara- vanserai. “If it’s cloudy it has been too long on the stove and will have a bitter aftertaste.” Kursunlu Han is one of hundreds of cara- vanserais (hans) still found around Istanbul, if you know where to look. Thanks to Karakoc, our guide on a Culinary Backstreets tour of the food-obsessed Turkish capital, we do. Hamburg-born and Istanbul-raised — “I see the city like you do, as an outsider, but I can explain it as an insider” — she is both gastro- nome and cultural interpreter on a day-long binge spanning both shores of the Bosphorus. We meet in Karakoy beneath the Roman- esque Galata Tower on a chilly Saturday morning. With her fine features, gamine-cut red hair and theatrical personality, Karakoc reminds me of Shirley MacLaine. “You will see!” she cries as we set off through the alleyways of Turkey’s biggest hardware market, Persembe Pazari. “There will be no elegant restaurants. We will be eat- ing very simple local foods. We want you to have a real, personal experience.” After our quick “commuter breakfast” at Kursunlu Han of tea and simit, the chewy Turkish bagels glazed with grape molasses much needed pick-me-up, Turkish coffee, and and crusted in sesame seeds, we head to the more insights into local lore.
    [Show full text]
  • Product Catalog
    Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
    [Show full text]
  • Kiyi Dinner Menu (PDF, 201
    KIYI MENU COLD MEZZE AED 25 Hummus Haydari Chickpea puree, garlic, tahini paste and olive oil (N) (V) Buttered garlic, strained yogurt and fresh mint flavor (D) (V) Acili Ezme Finely chopped seasonal vegetables and Cerkez Tavuk aromatic fresh herbs with spicy sour Slow-cooked shredded chicken served with pomegranate sauce (V) (N) (S) walnuts (D) (N) Izgara patlician Yaprak Sarma Char-grilled eggplant mixed with long green Stuffed vine leaves with onion, rice, black pepper, red pepper, tomatoes, garlic, chili currant, pine seeds and cinnamon, served with flakes, and olive oil (V) olive oil and lemon Tulum Peyniri Kopoglu Char-grilled red bell pepper served with Deep fried eggplant served with garlic strained traditional Turkish goat milk cheese (V) (D) yoghurt (D) HOT MEZZE Kiyi Hummus AED 40 Sigara Borek AED 40 Hummus, topped with shrimps, Turkish sucuk, green Fried cheese roll served with aged cheese, pepper and tomatoes, garnished with fresh herbs (N) garnished with fresh herbs (D) (V) Mucver AED 35 Manti AED 40 Fried zucchini served with yoghurt dip Turkish pasta filled with minced beef, topped garnished pomegranate and fresh herb (D) (V) with garlic yoghurt and homemade tomato sauce (D) Tavuk Kanadi AED 40 Kalamar Tava AED 40 Char-grilled chicken wings served with salad (S) Deep-fried calamari served with lemon (D) (N) Icli Kofte AED 40 Tereyagda Karides AED 40 Dumpling stuffed with meat and walnuts (N) Sautéed shrimp, long chili pepper, mushrooms, shallot onion and tomato in garlic butter, parsley, chili flakes and oregano (D) SALADS
    [Show full text]
  • Recipe-Manti Dumplings
    Manti Dumplings SOMETIMES YOU NEED A PROJECT. We guarantee these will be more satisfying than that sourdough everyone’s trying to make at home. Chewy, spicy, creamy, delicious. SERVES TIME: RECIPE FOUR ~1 HOUR FROM: Ingredients FOR THE DUMPLINGS FOR THE SAUCE FOR THE GARLIC YOGHURT TO FINISH 2 cups all-purpose flour 1/2 cup canola oil 2 1/4 cups thick and creamy fresh cilantro (plus a little extra for rolling) plain yoghurt 1/2 tbsp minced garlic sliced serrano chili 1-2 garlic cloves, crushed 1 egg, beaten ground sumac (optional) 1/4 cup dried red chili, and finely chopped 1/4 cup water seeds removed salt to taste 2 tbsp olive oil 1 tbsp toasted sesame seed 1 tsp sea salt 1/2 tbsp dried thyme 8 oz. ground beef 1/2 tbsp dried dill or lean ground lamb pinch of dried oregano 2 tbsp onion, grated 1 tbsp apple cider vinegar or finely chopped salt to taste a pinch of cumin Instructions 1. First make the dough. Sift the flour and salt into a wide bowl and 5. Pinch the opposite corners to form a little a little pouch and make a well in the middle. Pour in the beaten egg and the water and press the seams together to seal firmly. Repeat with the rest of using your hands, draw the flour into the liquid and mix to a dough. the dough and place the stued dumplings on parchment paper. Pour in the olive oil and knead the dough for about 5-8 minutes, 6.
    [Show full text]
  • Haitian Creole – English Dictionary
    + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo + + + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo dp Dunwoody Press Kensington, Maryland, U.S.A. + + + + Haitian Creole – English Dictionary Copyright ©1993 by Jean Targète and Raphael G. Urciolo All rights reserved. No part of this work may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without the prior written permission of the Authors. All inquiries should be directed to: Dunwoody Press, P.O. Box 400, Kensington, MD, 20895 U.S.A. ISBN: 0-931745-75-6 Library of Congress Catalog Number: 93-71725 Compiled, edited, printed and bound in the United States of America Second Printing + + Introduction A variety of glossaries of Haitian Creole have been published either as appendices to descriptions of Haitian Creole or as booklets. As far as full- fledged Haitian Creole-English dictionaries are concerned, only one has been published and it is now more than ten years old. It is the compilers’ hope that this new dictionary will go a long way toward filling the vacuum existing in modern Creole lexicography. Innovations The following new features have been incorporated in this Haitian Creole- English dictionary. 1. The definite article that usually accompanies a noun is indicated. We urge the user to take note of the definite article singular ( a, la, an or lan ) which is shown for each noun. Lan has one variant: nan.
    [Show full text]
  • Turkey Itinerary
    TURKEY: SLOW FOODS AND BUSTLING BAZAARS Culinary Educator: Nancy Harmon Jenkins itinerary: ® THE CULINARY INSTITUTE OF AMERICA Presentedby APRIL 28 - Travel Programs MAY 8 ® 2008 turkey itinerary Day 1: Monday, April 28 (Istanbul) You will be met at the Istanbul Ataturk Airport and taken individually to the hotel based on the flight information you give us. We will be staying at the five-star Sultanhan Hotel, a small but delightful hotel in the central Sultanahmet section of Istanbul. Your culinary educator, Nancy Harmon Jenkins, will welcome and meet everyone on the rooftop of the hotel for a welcome reception and orientation meeting. Dinner will be a full-fledged meze – the tastiest introduction to traditional Turkish cuisine – at one of our favorite restaurants. Hotel: Sultanhan, D Day 2: Tuesday, April 29 (Istanbul) The day will begin with a brief talk outlining the highlights of Turkish cuisine, ancient and modern, with some suggestions about what to look for during our trip. Afterwards, we’ll be off for a guided tour of the bustling Spice Market, with its eclectic selection of shops, restaurants, teahouses, and more. This is one of Istanbul’s most important and most historic bazaars where merchants and tradespeople from Asia, Europe, and Africa have met to exchange goods down through the centuries. Our guide, a prominent Turkish food historian, will take us to a coffee merchant in the bazaar where we’ll sample the wares and learn about Turkey’s role in transferring this product, so vital in our everyday lives, to the rest of Europe. Lunch will be at one of our favorite restaurants, which is within walking distance of the bazaar and highly regarded for its southeastern Turkish cuisine.
    [Show full text]
  • Policing the Borders of Identity At
    POLICING THE BORDERS OF IDENTITY AT THE MORMON MIRACLE PAGEANT Kent R. Bean A dissertation Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy December 2005 Jack Santino, Advisor Richard C. Gebhardt, Graduate Faculty Representative John Warren Nathan Richardson William A. Wilson ii ABSTRACT Jack Santino, Advisor While Mormons were once the “black sheep” of Christianity, engaging in communal economic arrangements, polygamy, and other practices, they have, since the turn of the twentieth century, modernized, Americanized, and “Christianized.” While many of their doctrines still cause mainstream Christians to deny them entrance into the Christian fold, Mormons’ performance of Christianity marks them as not only Christian, but as perhaps the best Christians. At the annual Mormon Miracle Pageant in Manti, Utah, held to celebrate the origins of the Mormon founding, Evangelical counter- Mormons gather to distribute literature and attempt to dissuade pageant-goers from their Mormonism. The hugeness of the pageant and the smallness of the town displace Christianity as de facto center and make Mormonism the central religion. Cast to the periphery, counter-Mormons must attempt to reassert the centrality of Christianity. Counter-Mormons and Mormons also wrangle over control of terms. These “turf wars” over issues of doctrine are much more about power than doctrinal “purity”: who gets to authoritatively speak for Mormonism. Meanwhile, as Mormonism moves Christianward, this creates room for Mormon fundamentalism, as small groups of dissidents lay claim to Joseph Smith’s “original” Mormonism. Manti is home of the True and Living Church of Jesus Christ of Saints of the Last Days, a group that broke away from the Mormon Church in 1994 and considers the mainstream church apostate, offering a challenge to its dominance in this time and place.
    [Show full text]
  • Çıtır Kalamar 9 Isli Patlican 9 Butter Poached Lobster 42 Baked Sea
    TO PONDER Isli Patlican 9 Çıtır Kalamar 9 Peynir Ezmesi 9 Börek 9 Muhammara 9 roasted red pepper, aubergine purée with walnuts, simit coated baby squid, char grilled red peppers and feta filo wrapped feta with carrot, (N/G) with tarhana chips (D/G) (N/D/G) tomato & walnut dip (N/D/G) crispy coated aubergine chips avocado haydari (D/G) courgette & walnut STARTERS Karpuz Peynir 12 Halloumi & Mixed Leaf Salad 14 Firin Pancar 13 Levrek 15 burnt watermelon, sheeps cheese, fresh herbs, yoghurt dressing,corn bread roasted baby beetroot salad, goats cheese thinly sliced raw seabass, mustard, (D/G) tomato & pine nuts (N/D) croûtons & corn bread (N/D) apple & shaved radish (N/D/G) Cig Köfte 14 Lamb Manti 19 Black Cabbage Sarma 15 Courgette Dolma 15 beef tartare with bulgur & baby gem (G) tomato, roasted garlic yoghurt & thyme (D/G) spiced lamb, rice & lamb consommé (D) wild mushroom ragout, fennel & oregano (G/D) Umut's Bayildi 14 Yerelmasi Corbasi 12 Acili Kanat 14 Zeytinyagli Ahtapot 22 confit of aubergine, slow-cooked Jerusalem artichoke soup with aubergine chili grilled chicken wings with maresh marinated grilled octopus, onions, tomato sauce & feta (N/D) purée (D) pepper black eyed beans & apple vinaigrette THE BREAD OVEN KEBAPS Lahmacun 16 Chicken Cağ Kebap 12 spicy lamb, vegetables & herbs (G) marinated chicken (D/G) Cağ Kebap 16 Lahmacun Sögürme 14 Wagyu beef & lamb (D/G) smoked aubergine and roasted garlic (G) Yoğurtlu Kebap 28 lamb & Wagyu cag kebab, tomato sauce roasted garlic yoghurt & crispy croûtons (D/G) Aged Kaşar Cheese Pide 15
    [Show full text]
  • The Best Trails!
    TRAIL & SAFETY GUIDE THETHE BESTBEST TRAILS!TRAILS! SAFETY TIPS AND DESERT ETIQUETTE SCENIC DRIVES ROCK ART WHAT TO SEE WHERE TO EAT HISTORY OF MOAB PLEASE READ Thank you for renting from Canyonlands Jeep SHIFTING PROCEDURE Adventures. The following information is for 2H to 4H or 4h to 2H your safety and protection while touring the Shifting between 2H and 4H can be made with backcountry of Moab’s fabulous canyon country. the vehicle stopped or in motion. If the vehicle is Please take a moment to review the following in motion, shifts can be made up to 30 mph. With safety instructions and recommended trail routes the vehicle in motion, the transfer case will en- outlined in this booklet. gage/disengage faster if you momentarily release 4 Wheeling Is Fun When You Follow A the accelerator pedal after completing the shift. Few Simple Guidelines Apply a constant force when shifting the transfer Always wear a seat belt. Jeeps are not designed case lever. for high speeds on the open road. Please stay 4H to 4L or 4L to 4H within the recommended speeds set by the state With the vehicle rolling at 2 to 3 mph (3 to 5 of Utah. You can be pulled over and given a km/h), shift an automatic transmission into ticket for not wearing a seat belt. Neutral (N). While the vehicle is coasting at 2 to Stay on designated trails. Most of the rec- 3 mph (3 to 5 km/h), shift the transfer case lever ommended trails are designed for moderate firmly to the desired position.
    [Show full text]
  • Sofra Table Menu.Pdf
    çorba soup mezze entrée served with freshly baked turkish bread SEBZE KIZARTMA (v) (GF) 13.50 eggplant, zucchini capsicum and potato pan-fried served EZOGELIN ÇORBA (v) 12 with our special tomato concasse and garlic yoghurt traditional red lentil and mint soup TAZE FASULYE (v) (GF) 13.50 DENIZ ÇORBA 16 green beans cooked with tomatoes, onions, herbs and medley of seafood chowder soup spices HALOUMI CHEESE (v)(GF) 14.50 dips (v) rosemary skewers of char grilled haloumi cheese and served with freshly baked turkish bread tomatoes served with fresh herb leaves KIZ GÜZELI (v) (GF) 10 MUÇVER (v) 13.50 roasted beetroot, garlic, sour cream fresh herbs &spices zucchini, carrot and fresh herbs crochets served with garlic yoghurt HUMMUS (v) (GF) 10 chickpea, tahini , garlic, lemon juice and olive oil FALAFEL (V) (GF) 13.50 chickpea, fava beans and sesame seed croquets served BABAGANUSH (v) (GF) 10 with tahini sauce smoked eggplant, garlic, olive oil, lemon juice and spices PEYNIRLI SIGARA BÖREGI (v) 14.50 CACIK (v) (GF) 10 filo pastry rolled with feta cheese, kasar cheese ,fresh yoghurt, cucumber, garlic and herbs herbs and spinach TURKISH BREAD & DUKKAH (v) 7 YAPRAK SARMA (v) (GF) 12.50 freshly baked turkish bread served with pomegranate vine leaves stuffed with rice, fresh herbs and spices molasses , extra virgin olive oil and dukkah KABAK DOLMA (GF) 14.50 DIP PLATTER (v) (GF) 24 zucchini stuffed with lamb mince, rice, herbs and spices. combination of four dips served with our special tomato concasse and garlic yoghurt BIBER DOLMA (GF) 14.50 capsicum
    [Show full text]
  • Manti Manti / Nudel Sossen Makarna Nudeln Corbarsi Suppen
    Wähle deine Manti-Sorte in Form und Größe + passende Soße nach deinem Geschmack! MANTI Kayseri Mantisi Hackfleischfüllung klein 0,50 l 5,90 € Kulak Mantisi Hackfleischfüllung groß 0,75 l 7,90 € Kayseri Mantisi Spinatteig & Hackfleischfüllung } Bihter Mantisi Fritierte Manti Muska Mantisi Spinatmantel & Käsefüllung klein 0,50 l 4,90 € Hingel Mantisi Kartoffelfüllung } groß 0,75 l 6,90 € Haluj Kaukasische Manti 10 Stück 6,90 € MAKARNA NUDELN Makarna klein 0,50 l 4,50 € groß 0,75 l 6,00 € ZUR AUSWAHL Burgu Makarna Spiralnudeln mit Tomatensoße oder Tomaten-Hackfleischbällchen Midye Makarna Muschelnudeln mit der Haussoße MANTI / NUDEL SOSSEN CHICK MINT WALLY BASILITO KÖFTOM ORIGINAL REDGOLD Tomatensauce Köfte in Joghurt-Knoblauch Paprikabutter Joghurt-Kräuter Walnuß CHAMP mit Basilikum Hähnchenbrust Tomatensauce in Pfeffersauce CORBARSI SuPPeN Makarna Corbasi Nudelsuppe 4,00 € Manti Corbasi Manti mit Kichererbsen, Joghurt und einem Schuss Paprikabutter 4,50 € SALATE Akdenizsalatasi // Mittelmeersalat 6,50 € Gewürfelter Schafskäse, frischem Salat, Cherrytomaten, Mais, Oliven, eingelegte Pepperoni Tuna Salata // Thunfischsalat 7,50 € Thunfisch, frischer Salat, Rucola, Mais, Tomaten, Gurken, Paprika, Zwiebeln Tavuk Gögüsü Salatasi // Hähnchenbrustsalat 8,50 € Gegrillte Hähnchenstücke, frischer Salat, Gurken, Cherrytomaten, frische Champignons Mozerela Salata // Mozzarella Salat 7,00 € Mozzarella, frischer Salat, Cherrytomaten, Gurken, Mais, eingelegte Paprika Sefin Salatasi //Chef Salat 9,00 € Rinder-Schinken (Pastirma), frischer Salat, Cherrytomaten,
    [Show full text]