Eastern Mediterranean Know Before You Go
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Souvlaki Meal
DELIVERY AND TAKE AWAY MENU Order to us directly for FREE DELIVERY in the CBD and surrounding suburbs SOUVLAKI MEAL Greek Souvlaki………………………………………………………………………………………….....$15 (MIXED ONLY LAMB AND CHICKEN Gyros wrapped in traditional Greek Pita Bread with tomato, lettuce, onion and tzatziki) Cypriot Souvlaki………………………………………………………………………………………......$15 (Your choice of pork, la mb or chicken + sheftalies with tomato, onion, parsley and cucumber in Cypriot bread) Combo 1 - Souvlaki + Chips………………………………………………………………………...……$18 Combo 2 - Souvlaki + Chips + Soft drink…………………………………………………………...…$20 (Can 330ml o therwise others +1,5$) BURGERS BY HARRY LONSDALE Bacon’s Beef w/ Chips…………………………………………………………………………..…...$20 (Beef patty, bacon, lettuce, toma to, caramelized onion, burger sauce, cheese and pickles in a sesame bun. Served with chips) Add ons +bacon $2,5 +cheese $1 +caramelised onion $1 +Pickles $1 Add side sauce +Spicy mayo $1,5 +sweet chilli $1,5 +burger sauce $1,5 +tomato sauce $1,5 Nick The Greek w/ Chips………………………………………………………………………..….$20 (Mouth watering lamb patty, sweet capsicum, fetta cheese, cucumber, caramelized onion, spinach leaves and tzatziki in white plain bun. Served with chips) Add ons +sweet capsicum $2 +fetta cheese $1,5 +caramelised onion $1 +Spinach leaves $1 +Tzatziki 2$ Add side sauce +Spicy mayo $1,5 +sweet chilli $1,5 +burger sauce $1,5 +tomato sauce $1,5 Samoan Joe's (Vegetarian) w/ Chips…………..…………………………………………....$18 (Amazing zucchini keftedes patty, Halloumi cheese, slices of beetroot, spicy -
MARKET SYSTEM ASSESSMENT for the DAIRY VALUE CHAIN Irbid & Mafraq Governorates, Jordan MARCH 2017
Photo Credit: Mercy Corps MARKET SYSTEM ASSESSMENT FOR THE DAIRY VALUE CHAIN Irbid & Mafraq Governorates, Jordan MARCH 2017 Table of Contents EXECUTIVE SUMMARY 3 METHODOLOGY 4 TARGET POPULATION 4 JUSTIFICATION FOR MARKET SELECTION 4 AREA OVERVIEW 5 MARKET SYSTEM MAP 9 CONSUMPTION & DEMAND ANALYSIS 9 SUPPLY ANALYSIS & PRODUCTION POTENTIAL 12 TRADE FLOWS 14 MARGINS ANALYSIS 15 SEASONAL CALENDAR 15 BUSINESS ENABLING ENVIRONMENT 17 OTHER INITATIVES 20 KEY FACTORS DRIVING CHANGE IN THE MARKET 21 RECOMMENDATIONS & SUGGESTED INTERVENTIONS 21 MERCY CORPS Market System Assessment for the Dairy Value Chain: Irbid & Mafraq 2 EXECUTIVE SUMMARY The dairy industry plays an important role in the economy of Jordan. In the early 70’s, Jordan established programmes to promote dairy farming - new breeds of more productive dairy cows were imported, farmers learned to comply with top industry operating standards, and the latest technologies in processing, packaging and distribution were introduced. Today there are 25 large dairy companies across Jordan. However inefficient production techniques, scarce water and feed resources and limited access to veterinary care have limited overall growth. While milk production continues to steadily increase—with 462,000 MT produced (78% of the market demand) in 2015 according to the Ministry of Agriculture—the country is well below the production levels required for self-sufficiency. The initial focus of the assessment was on cow milk, however sheep and goat milk were discovered to play a more important role in livelihoods of poor households, and therefore they were included during the course of the assessment. Sheep and goats are better adapted to a semi-arid climate, and sheep represent about 66 percent of livestock in Jordan. -
Sudan University of Science and Technology College of Graduate Studies
Sudan University of Science and Technology College of Graduate Studies Yoghurt Partially Supplemented with Barley Flour fermented with Probiotic Bifidobacterium longum BB536 الزبادي المدعم جزئيا بدقيق الشعير المخمر بالبكتريا الصديقة Bifidobacterium longum BB536 Dissertation Submitted to Sudan University of Science and Technology in Partial Fulfillment for the Requirements of the Degree of Master of Science in Food Science and Technology By Manal Ahmed Mustafa Mohammed B.Sc. (Honors) in Food Science and Technology, Sudan University of Science and Technology (2010) Supervisor Associated Professor Dr. Barka Mohammed Kabier Barka Department of Food Science and Technology, College of Agriculture Studies, SUST October 2017 2 اﻵية قال تعالي: )وَإِنَّ لَكُمْ فِي الْأَنْعَامِ لَعِبْرَةً نُسْقِيكُمْ مِمَّا فِي بُطُونِهِ مِنْ بَيْنِ فَرْثٍوَدَمٍ لَبَنًا خَالِصًا سَائِغًا لِلشَّاِِبِينَ( صدق اهلل العظيم سوِة النحل اﻵية )66( I Dedication this dissertation is dedicated to soul of my late father Ahmed Mustafa To dear my mother Nafisa Khalid To my dear Grandmother To my dear Aunts and Uncles To my dear Brothers and sisters To my all Relative for their kind helps and support II Acknowledgment First, almost grateful thanks to Allah for giving me health, patience, and assistance to complete this work. Thanks and all thanks to my supervisor, Dr. Barka Mohamed Kabeir Barka for supervising and nice cooperation and help. Especially thanks to my dear Ustaza Eshraga and all staff at animal production department for kind help and support. Finally thanks to my -
Soft Drinks Tea / Coffee $4.00 Greek Coffee $4.00 Beer Cider Spirits
Soft Drinks Beer Epsa — Lemon / Cherry / Blood Mythos (Greece) 8.50 Orange / Orange 4.50 Blue Island (Greece’s Corona) 9.00 Coca Cola 4.50 Keo (Cyprus) 8.50 Diet Coke 4.50 Mythos (Greece) 8.50 Lemon Squash 4.50 Vergina Red (Amber Lager) (Greece) 9.00 Lemon, Lime and Bitters 4.50 Vergina Blue (Lager) (Greece) 9.00 Orange Juice 4.50 Apple Juice 4.50 Cascade Light (TAS) 8.00 Cranberry Juice 4.50 Hix Pale Ale (500ml) (VIC) 14.00 Souroti — Natural Mineral Water (Greek) 250ml 4.50 Cider 750ml 9.00 Sumersby Apple/Pear 9.00 Still Water 1 litre 4.50 Spirits Tea / Coffee $4.00 Spirits sk waiter Greek Coffee $4.00 with Split add 1.50 Sketo – No sugar Premium Spirits ask waiter Metrio – Medium sweet with Split add 1.50 Gliko – Sweet Ouzo 200ml Bottle 40.00 Ports and Liquers Commandaria (Cyprus) 9.00 Liquers - Ask waiter 8.00 Brandy Cognac Metaxa Seven Star Brandy 10.00 Courvoisier Cocnac 12.00 Greek Whites Whites Wines Retsina Malamatina Glass 8.00 2015 Amesbusry Estate Moscato 500ml 18.00 South Eastern Australia Glass 9.50 Traditional Greek Dry white wine. Bright yellow– 750ml 38.00 gold, with a typical rich aroma imparted by the 2016 Heidenreich Old School resin of Halkidiki pines; typical rich taste, soft, Chardonay (unwooded) cool with a spicy aftertaste; dry, with an elegant Barossa Valley - S.A. Glass 11.00 retsina ‘bite’. One of the most popular white 750ml 44.00 wines in Greece and one of the quality Retsinas to come out of Greece. -
Isolation and Characterization of Bacteriophages from Laban Jameed
Food and Nutrition Sciences , 2013, *, **-** doi:10.4236/fns.2013.***** Published Online *** 2013 (http://www.scirp.org/journal/fns) Isolation and Characterization of Bacteriophages from Laban Jameed Murad Mohammad Ishnaiwer and FawziAl-Razem * Biotechnology Research Center, Palestine Polytechnic University, P.O.BOX 198, Hebron, Palestine. *Email: [email protected] Received July 25, 2013. ABSTRACT Laban jameed is a dried salty dairy product obtained by fermentation of milk using a complex population of lactic acid bacteria. Jameed is considered a traditional food product in most eastern Mediterranean countries and is usually made from sheep or cow milk. The aim of this study was to assess phage contamination of jameed dairy product. Two phages were isolated; one from sheep milk jameed (PPUDV) and the other from cow milk jameed (PPURV). Each of the two bacteriophages was partially characterized. The PPUDV phage was identified as a single stranded DNA virus with an approximately 20 kb genome that was resistant to RNase, whereas PPURV phage possessed a double stranded RNA genome of approximately 20 kb and was resistant to DNase. The phage bacterial strain hosts were identified as Lactoba- cillus helveticus and Bacillus amyloliquefaciens for PPUDV and PPURV, respectively. One step growth curve using a double layer plaque assay test was carried out to monitor the phage life cycle after host infection. PPUDV showed a latent period of about 36 h, burst period of 70 h and a burst size of about 600 Plaque Forming Units (PFU) per infected cell. PPURV phage showed latent period of about 24 h, burst period of 47 h and a burst size of about 700 PFU per infected cell. -
Traditional Dairy Products in Algeria: Case of Klila Cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2
Leksir et al. Journal of Ethnic Foods (2019) 6:7 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0008-4 REVIEW ARTICLE Open Access Traditional dairy products in Algeria: case of Klila cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2 Abstract The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of “Lben” (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after drying. When dried, it is used as an ingredient after its rehydration in traditional culinary preparations. In this review, we expose the main categories of traditional Algerian dairy products; we focus mainly on the traditional Klila cheese, its history, origin, and different manufacturing stages. We recall the different consumption modes and incorporation of Klila cheese in the culinary preparations. Keywords: Traditional cheese, Klila, Terroir Introduction Traditional dairy products in Algeria In Algeria, the consumption of dairy products is an old History and origin of cheeses tradition linked to livestock farming, since dairy prod- According to Fox and McSweeney [9], the word “cheese” ucts are made by means of ancient artisanal processes, comes from the Latin “formaticus” meaning “what is using milk or mixtures of milk from different species done in a form.” The discovery of cheese was probably [1–4]. -
Tetramythos N.V. Retsina (Peloponnese)
Tetramythos N.V. Retsina (Peloponnese) WineWise Code HTE-RETNV Country Greece Notes from the producer: Located in the village of Ano Diacopto, on the slopes of Mount Region Peloponnese Aroania, we have a beautiful winery, with state of the art Subregion Achaia machinery, in a lovely building, which fits perfectly with the surrounding mountainous area. The vineyards are planted Color White mostly with indigenous Greek along with some international Alcohol by Volume 12.5 grape varieties, and we practice strictly organic cultivation. Acidity 5.1 Residual Sugar 2.8 Closure DIAM Annual cases produced 1400 Varieties 100% Roditis Destemming Complete Fermentation duration 3 months Aging duration (months) 3 Filtered? Yes Fining agents Bentonite Yeast Spontaneous Lees Contact or Stirring lees contact Malolactic Yes Added Sulfur Yes, 25 ppm Vineyard Name Ahouskes Soil Type(s) Calcareous, Alluvial, Loam Elevation (meters) 650 Vineyard Aspect North Vine age (years) 18 Vine Yields hl/ha 82 Farming practices Certified Organic Vine Training Notes Bushvines Grape Picking Hand-harvested WineWise Notes: Tetramythos have stormed Europe with this revolutionary version of Greece’s most infamous vinous product. Treating it with a seriousness never before accorded it by anyone, it is made from the estate’s organic Roditis grapes (rather than the Savatiano almost universally employed elsewhere), to which is added before fermentation a moderate quantity of resin drawn from pine trees growing on the property. 40% is fermented on wild yeasts in amphorae, the balance in stainless steel. Extended lees aging is the final touch before bottling. The result is an understated, elegantly dry wine that is a cinch with Mediterranean seafood dishes and will banish forever dubious memories of Greek beach holidays. -
2018 Greek Festival Menu Only.Pub
FOOD MENUS Come enjoy our Greek Kitchen (Ελληνική Kουζίνα) The pride of Omaha’s Original Greek Festival lies in those men and women who volunteer their precious time and talent to cook and bake the authentic Greek food you will be tasting. The food items come from the mainland and islands of Greece and are made from recipes handed down through the generations. Cash, Credit Card or Food Tickets accepted at Cashier Areas Food Menu 2018 FESTIVAL LOCATION: Gyro .................................................................... $7.00 Famous Greek pita sandwich with Gyro, Onion, Tomato, and Tsatziki Historic St. John’s Chicken Gyro ....................................................... $7.00 Greek Orthodox Church Chicken Breast served on pita with Onion, Tomato, and Tsatziki FESTIVAL SCHEDULE: Souvlaki ............................................................. $7.00 Friday, August 17: 5pm – 10pm Marinated Pork Tenderloin, grilled and served on Pita with Saturday, August 18: 11am – 10pm Onion, Tomato, and Tsatziki OmahaGreekFest Sunday, August 19: 11am – 7pm Lamb Kabobs (Limited Availability) ..................... $9.00 (SATURDAY ONLY at 2:00 p.m.) Cubed Leg of Lamb, marinated, served on pita with Onion, Tomato, and Tsatziki Chicken Riganato ................................................. $5.00 OPA! Chicken Breast baked with Lemon and Greek Seasoning, served with Lemon Sauce www.GreekFestOmaha.com Salata (Greek Salad) ........................................... $6.00 Lettuce, Tomatoes, Feta Cheese, Kalamata Olives, Cucumbers, ST. JOHN THE BAPTIST GREEK ORTHODOX CHURCH and Homemade Greek Dressing 602 Park Avenue Omaha, NE 68105 Salata (Greek Salad) with Chicken ...................... $8.00 Salata (Greek Salad) with Gyro ........................... $8.00 Phone: 402/345-7103 ● Fax: 402/345-0802 Spanakopita ........................................................ $2.00 Ultra-thin Phyllo pie filled with Spinach and Cheese Omaha’s Original GREEK FESTIVAL 2018 Page 2 FOOD MENUS FOOD MENUS Tiropita ....................................................... -
Introduction
:: CONFIDENTIAL :: Mapping and Analysis of the Existing Brand Knowledge and Brand Image of Greek Wine 12.01.2009 Top-Level Analysis & Conclusions Introduction The current document presents the top-level conclusions relating to the Existing Brand Knowledge and Brand Image of Greek wine in both the Greek and the international markets. Its findings are based on the correlation of all elements of the following separate analyses, studies and surveys: . Analysis of Global Public Rhetoric on Wines from Greece1 . Analysis of Greek Public Rhetoric on Greek Wines2 . Global and Greek Wine Experts Survey on Greek Wine3 . Journalist Interviews on Greek Wine Brand Image4 . Online Survey of Greek Wine’s Brand Image & Identity5 . London Market Mystery Shopping for Wines From Greece6 . Online Shopping Review of Top UK Online Wine Retailers 7 . Identification of Global Public Rhetoric & Knowledge Sources on Wine 8 The findings presented in this document are also contained visually and contextually in the two separate maps9 that were presented and analysed to EDOAO on the 23rd of December 2008. 1 Analysis - Global Public Rhetoric on Wines from Greece - cl. EDOAO - 20.10.2008: 103 page document analysing content extracted from 2,000 articles and entries 2 Analysis – Greek Public Rhetoric on Greek Wine - cl. EDOAO - 28.11.2008: 32 page document analysing content extracted from 300 articles and entries 3 41 filled in questionnaires and 4 excel sheets correlating and clustering results 4 Journalist Interviews - Greek Wine Brand Image - cl. Greek Wine Association - 24.11.2008: 22 page document parathesising and analysing responses from 9 interviews with international journalists 5 281 filled in questionnaires and 1 excel sheet correlating clustering results as well as a datamine.it Analysis Report of entity mathematical correlation 6 Greek Wine Mystery Shopping - London Market - cl. -
Rapid Lifestyle, Diet and Health Changes Among Urban
K. ABU-SAAD, S.WEITZMAN, Y. ABU-RABIAH, H. ABU-SHAREB AND D. FRASER Rapid lifestyle, diet and health changes among urban Bedouin Arabs of southern Israel Kathleen Abu-Saad, MA, is Coordinator and Haijer Abu-Shareb ver the past half cen- cess to running water, mains electricity and tury, with the forma- telephone services and numerous small is Research Assistant for the tion of nation states neighbourhood grocery stores. There are Bedouin Dietary Study, and the encroachment few jobs, so most urban Bedouin work out- of modernization, as- side their places of residence (Lithwick, Simon Weitzman, MD, MPH pects of Bedouin life 2000). In 1998, the Negev Bedouin popu- and Drora Fraser, Ph.D. Othroughout the Middle East have been lation numbered 111 475, of whom 56 per- gradually changing. Traditionally, the cent lived in the government-planned are professors of epidemiology. Bedouin Arabs of the Negev desert in towns. The remaining 44 percent continued All are with the Epidemiology and southern Israel had a nomadic/semi- to live more traditionally in shantytowns nomadic lifestyle based upon herding and and extended family groups that were not Health Services Evaluation seasonal agriculture. After the establish- recognized by the governmental planning Department, Faculty of Health ment of Israel in 1948, their land base and authorities (Ben-Gurion University, 1999), mobility were greatly reduced. Most and thus not connected to central water, Sciences, Ben-Gurion Bedouin, however, maintained their tradi- electricity and telephone services University of the Negev, Israel. tional lifestyle until the mid-1960s when (Lithwick, 2000). they began to integrate with the modern Dr Weitzman Israeli labour market (Marx, 1967). -
Restaurant – Partyservice
ZYPRESSE Restaurant – Partyservice Specialities from the charcoal grill Mediterranean Specialities Kurdish Specialities Opening hours: Monday-Friday 11am-12pm Closed on: Saturday, Sunday, holidays. The restaurant can be booked for private parties (15 guests minimum, also on Saturday, Sunday & holidays). The menu, buffet and drinks can be ordered to your individual wishes. For details please talk to Garip! 1070 VIENNA, Westbahnstraße 35 A – Phone +43 1 523 45 57 www.zypresse.at SANDWICHES € Döner Sandwich 4,50 Dear guests, Döner Kebap with salad served in Turkish bread. I am Garip Gündoğdu, born in Dersim (Tunceli), in Eastern Anatolia, the land of Döner Sandwich Special 5,00 the Kurds within Turkey. My family had to leave our village on the banks of the Döner Kebap with salad served in Turkish bread with Cacik (garlic-yoghurt) or spicy with Ezme (finely chopped tomatoes, peppers, onions and parsley). river Euphrat. The village had to be cleared to make way for a reservoir. I grew up in Elaziğ, a town surrounded by orchards and vineyards. Falafel Sandwich 4,50 Chick pea burger with salad served in Turkish bread. Kurdistan has an old tradition of vineries, even in 4.000 BC there were cultivated vineyards in Anatolia (together with Mesopotamia Transkaukasia is said to be Vegetarian Sandwich 5,00 the birthplace of wine culture). Near the border to Iran and Armenia lies the Various cold starters (haydari, aubergine salad, humus, babu gannush) served mountain Ararat, where – according to the book of Genesis in the Old Testament in Turkish bread. – Noah stranded with his Arch and “planted a vineyard”.. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.