Istanbulrestaurant
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Menu-Glendale-Dine-In--Dinner.Pdf
SCENES OF LEBANON 304 North Brand Boulevard Glendale, California 91203 818.246.7775 (phone) 818.246.6627 (fax) www.carouselrestaurant.com City of Lebanon Carousel Restaurant is designed with the intent to recreate the dining and entertainment atmosphere of the Middle East with its extensive variety of appetizers, authentic kebabs and specialties. You will be enticed with our Authentic Middle Eastern delicious blend of flavors and spices specific to the Cuisine Middle East. We cater to the pickiest of palates and provide vegetarian menus as well to make all our guests feel welcome. In the evenings, you will be enchanted Live Band with our award-winning entertainment of both singers and and Dance Show Friday & Saturday specialty dancers. Please join us for your business Evenings luncheons, family occasions or just an evening out. 9:30 pm - 1:30 am We hope you enjoy your experience here. TAKE-OUT & CATERING AVAILABLE 1 C A R O U sel S P ec I al TY M E Z as APPETIZERS Mantee (Shish Barak) Mini meat pies, oven baked and topped with a tomato yogurt sauce. 12 VG Vegan Mantee Mushrooms, spinach, quinoa topped with vegan tomato sauce & cashew milk yogurt. 13 Frri (Quail) Pan-fried quail sautéed with sumac pepper and citrus sauce. 15 Frog Legs Provençal Pan-fried frog legs with lemon juice, garlic and cilantro. 15 Filet Mignon Sautée Filet mignon diced, sautéed with onions in tomato & pepper paste. 15 Hammos Filet Sautée Hammos topped with our sautéed filet mignon. 14 Shrimp Kebab Marinated with lemon juice, garlic, cilantro and spices. -
Desayunos Menú 11 11
B r e a k f a s t Close your eyes and visualize de number 11 The game begins There are no rulers or instructions, no script to follow here, the senses are what matters Bowls Summer Chia 6.9€ Chia seed pudding with a touch of summer and strawberries, blueberries and coconut shaving toppings Frida Pasión 7.5€ Yogurt with a touch of coconut, passion fruit, pomegranate, sarraceno wheat Tel Aviv 9.5€ Refreshing and digestive watermelon bowl Acapulco 9.5€ Turmeric and mango bowl Açaí 9.5€ Açaí Bowl Cairo 9.5€ Melon heart bowl Fruit bowl 6.9€ Tostadas Avocado Toast * extra (fried or poached egg) +1,9€ 5.5€ Oil/Butter Toast 2.5€ Ham/turkey and cheese toast 5.5€ Honey and lemon toast 5.9€ Cream cheese and jam toast 5.9€ Dark and with chocolate cocoa toast 5.9€ let's talk about eggs Bodrum Eggs 12.5€ 2 eggs over a natural yogurt bed, dill and pepper Anytime Eggs 8€ French omelette with zucchini, red chili, parmesan cheese and mint Mexican Benedict Eggs 12.5€ Poached eggs with hollandaise sauce over a bed of pumpkin, avocado and a touch of chorizo Zaatar Eggs 12.5€ Eggs with zaatar over greek yogurt Oxaca Omelette 13€ Enoki and shiitake mushrooms, broccoli and a spicy touch Guadalupe Eggs 9.5€ Our lady of Guadalupe style eggs over 2 corn tortillas Bacon + eggs brioche 6.5€ antojitos Gofre 11:11 12€ French Toast 9.5€ Canton pancakes 10.5€ Apple and spices crumble 8.5€ Protein Balls 3€/ud Croissant 3€ Pain au chocolat 3€ Banoffee Middle East pancakes 6.5€ Banana and caramel pancakes A thousand holes crepes 12€ the magic continues Chilaquiles 12€ Dish -
Greek Syrupy Churros – Tulumba
Recipe Category / Syrup Sweets Greek syrupy churros – Tulumba 25' 15' 30-35 1 Ηands on Cook Time Portion(s) Difficulty Ingredients For the syrup 400 g water 600 g granulated sugar lemon juice, of 1/2 lemon 1 stick(s) cinnamon 2 tablespoon(s) honey For the churros 320 g water 10 g granulated sugar 1 pinch salt 50 g seed oil 250 g hard flour 1 teaspoon(s) vanilla extract 4 eggs, medium 600 g seed oil, for the frying Method To serve mint leaves For the syrup In a pot add the water, sugar, lemon juice, cinnamon, and transfer over medium heat. Διατροφικός πίνακας Let it come to a boil until the sugar melts. Remove from the heat, add the honey, and set aside to cool. Nutrition information per portion For the churros 127 0.6 24.0 In a pot add the water, sugar, salt, seed oil, and transfer over medium heat. Let it come Calories 2.9 Saturated Total Carbs to a boil until the sugar melts. (kcal) Total Fat (g) Fat (g) (g) Add the flour and mix with a wooden spoon until the dough thickens and loses its moisture. 6 % 4 % 3 % 9 % Transfer the dough in a mixer’s bowl, add the vanilla extract, and beat with the whisk attachment at medium speed to cool. Add the eggs one by one and let the ingredients homogenize. Transfer into a pastry bag with a 13 mm star pastry tip. 19.0 1.2 0.0 0.04 Place a deep frying pan with seed oil on medium heat, and let it get very hot. -
Turkey Kofta & Tzatziki-Dressed Salad
Turkey Kofta & Tzatziki-Dressed blueapron.com Salad with Pickled Onion 2 SERVINGS | 35–45 MINS These flavorful kofta—a Middle Eastern staple made from ground meat, Wellness at Blue Apron aromatics, and bold spices shaped into ovals, balls, or patties—feature turkey To find out more about Wellness at Blue Apron visit us at mixed with fresh garlic and herby za’atar. blueapron.com/pages/wellness ™ Ingredients WW APPROVED 10 oz Ground Turkey 1/4 cup Panko Breadcrumbs 1 Red Onion 1/2 cup Tzatziki* Scan this barcode in your WW app to track SmartPoints® . Wine is not included in SmartPoints® 4 oz Grape Tomatoes 1 Tbsp Red Wine Vinegar To learn more about WW and SmartPoints visit ww.com. 2 cloves Garlic 1 Tbsp Date Syrup The WW logo, SmartPoints and myWW are the trademarks of WW International, Inc. and are used under license by 1 Romaine Lettuce Heart 1 oz Pitted Niçoise Olives Blue Apron, LLC. 1 Persian Cucumber 1 Tbsp Za’atar Seasoning** CARB CONSCIOUS 600 CALORIES OR LESS MEDITERRANEAN DIET *cucumber-yogurt sauce **Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper Serve a bottle of Blue Apron wine with this symbol: Crisp & Minerally. blueapron.com/wine 1 Prepare the ingredients & 4 Cook the kofta marinate the vegetables • In a medium pan (nonstick, • Wash and dry the fresh if you have one), heat a produce. drizzle of olive oil on • Halve, peel, and thinly slice medium until hot. the onion. • Add the kofta in an even • Peel 2 cloves of garlic. Using layer. -
Maden Hos Indvandrere Og Flygtninge I Danmark
Maden hos indvandrere og flygtninge i Danmark 1 Maden hos indvandrere og flygtninge i Danmark FødevareRapport 2002:? 1. udgave, 1. oplag, januar 2002 Copyright: Fødevaredirektoratet Oplag: 1000 eksemplarer Tryk: ISBN: ISSN: Pris: Kr. 98,- inkl. moms Fødevaredirektoratet Afdeling for Ernæring Mørkhøj Bygade 19, 2860 Søborg Tlf. + 45 33 95 60 00, fax + 45 33 95 60 01 Hjemmeside: www.foedevaredirektoratet.dk Publikationer kan købes i boghandelen eller hos: Statens Information Postboks 1300, DK-2300 København S. Tlf. +45 33 37 92 28, fax +45 33 37 92 80 E-post: [email protected] Fødevaredirektoratet er en del af Ministeriet for Fødevarer, Landbrug og Fiskeri. Direktoratet står for administration, forskning og kontrol på veterinær- og fødevareområdet. 2 Indholdsfortegnelse FORORD........................................................................................................................................................................... 6 1 BAGGRUND............................................................................................................................................................. 7 1.1 INDVANDRERE OG FLYGTNINGE I DANMARK ....................................................................................................... 7 1.2 FORMÅL MED DENNE RAPPORT ............................................................................................................................ 7 2 SUNDHEDSPROBLEMER.................................................................................................................................... -
62 of 17 January 2018 Replacing Annex I to Regulation (EC) No 396/2005 of the European Parliament and of the Council
23.1.2018 EN Official Journal of the European Union L 18/1 II (Non-legislative acts) REGULATIONS COMMISSION REGULATION (EU) 2018/62 of 17 January 2018 replacing Annex I to Regulation (EC) No 396/2005 of the European Parliament and of the Council (Text with EEA relevance) THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC (1), and in particular Article 4 thereof, Whereas: (1) The products of plant and animal origin to which the maximum residue levels of pesticides (‘MRLs’) set by Regulation (EC) No 396/2005 apply, subject to the provisions of that Regulation, are listed in Annex I to that Regulation. (2) Additional information should be provided by Annex I to Regulation (EC) No 396/2005 as regards the products concerned, in particular as regards the synonyms used to indicate the products, the scientific names of the species to which the products belong and the part of the product to which the respective MRLs apply. (3) The text of footnote (1) in both Part A and Part B of Annex I to Regulation (EC) No 396/2005 should be reworded, in order to avoid ambiguity and different interpretations encountered with the current wording. (4) New footnotes (3) and (4) should be inserted in Part A of Annex I to Regulation (EC) No 396/2005, in order to provide additional information as regards the part of the product to which the MRLs of the products concerned apply (5) New footnote (7) should be inserted in Part A of Annex I to Regulation (EC) No 396/2005, in order to clarify that MRLs of honey are not applicable to other apiculture products due to their different chemicals character istics. -
CATERING MENU Table of Contents
CATERING MENU Table of Contents Canapes Menu ................................................................................................................................................ Canapes Packages ............................................................................................................................. 3 Cold Canapes ...................................................................................................................................... 4 Hot Canapes ........................................................................................................................................ 5 Fancy Canapes .................................................................................................................................... 6 Dessert Canapes .................................................................................................................................. 7 Buffet Menu ...................................................................................................................................................... Starters .................................................................................................................................................. 8 Salads ................................................................................................................................................... 9 Mains ............................................................................................................................................. 11-12 -
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. -
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 -
From the Hundred Year Old Man, Canakkale, 1911
From The Hundred Year Old Man, Canakkale, 1911 Byline: Jane Mushabac “Shirts! Shirts!” The boy was standing in front of the mosque just down the street from his family’s house. Would you call it a street? It was dirt, it was never paved or stone, but as the men came out of the mosque, the boy sang out in a clear, soft voice, “Buy a shirt!” He had said to his mother, “Zip, zip, you make them so fast, why not make them to sell? One seam here, one seam there, I’ll sell them for you. I’ll go in front of the mosque, and when the men come out I’ll make some money, and bring it home to you.” It was the Ottoman Empire in 1911, in a port across from Europe—on the Asian side of the Strait of Dardanelles. They were living in a magnificent nowhere-land, with melons in the attic, beehives for honey on the windowsill, his grandfather’s vineyards full of grapes, but with nothing much a man could do. Study the Torah—the Bible—it was the most important thing. The men studied with the boy’s father on Shabbat. But it was not enough. His father had the shop, with kerosene lamps and the dishes and glasses that came in huge wooden crates from Austria, but how many dishes could you sell in Canakkale? His father sat in the shop and read the newspaper. He knew how to read, so he relayed the news to everyone. What was the news? What did it have to do with them? Slowly week by week the newspapers came from Istanbul and raised the same questions day after day. -
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun” -
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding