Appetizers Main Courses Hummus Bowl

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APPETIZERS EGGPLANT CARPACCIO 14 Fire Roastad Eggplant, Long Hot Pepper, Shallots, Sesame, Fresh Herbs ISRAELI SALAD 15 Cucumbers, Tomatoes, Red Onion, Fresh Herbs, Radish, Olives, Tahini, Sumac BUSTAN SALAD 15 Mixed Lettuce, Goat Cheese, Grapes, Almonds, Mint, Basil BURRATA 17 Moroccan Beets, Preserved Lemon, Sumac, Watercress, Jerusalem Artichoke Chips TABOON ROASTED CAULIFLOWER 16 Labneh, Crushed Tomatoes, Sesame HUMMUS BOWL HUMMUS BOWL 12 add Cauliflower +3 add Falafel +3 add Mushrooms +3 MAIN COURSES MOROCCAN FISH 29 Filet of Branzino in Spicy Tomato Sauce, Chickpeas, Cillantro and Tahini CHICKEN “MUSAKHAN” 27 Roasted “Pargit”, Taboon Bread, Tahini, Housemade Amba, Watercress, Basil, Sumac, Almonds KEBAB HALABI 29 Lamb Kebab, Roasted Onion, Tomato, Long Hot Pepper, Tahini, Pistachios MY GRANDMA’S HOUSEMADE COUSCOUS 23 Moroccan Vegetable stew TABOON ROASTED FILET OF BRANZINO 30 Filet of Branzino a la Plancha, Served with Watercress Salad, Roasted Potato and Tatbila Sauce MY MOM’S CRISPY SCHNITZEL 25 Crispy Breaded Chicken Thigh Served with Creamy Mashed Potato SHORT RIBS COUSCOUS 28 Overnight Braised Short Ribs with Beet Ragout, Basil and Garden Peas, Served with CousCous FOR THE TABLE MAZZE 7 Hummus, Warm Chickpeas, Schuge HOUSEMADE TABOON BREAD 3 Falafel, Green & Crispy PITA BREAD 2 MIXED OLIVES 4 Spicy Feta, Greek Yogurt, Olive Oil, Sumac Tahini, Toasted Ground Hulled Sesame from Holy Land Labneh, Olive Oil, Za’atar #Bustannyc Executive Chef Eli Buli *Please Inform Us Of Any Food Allergies Or Dietary Restritions Consumption Of Raw, Or Pastry Chef Shir Rozenblat Undercooked Meat, Fish, Eggs, Or Poultry May Increase Your Risk of Foodborne Illness.

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To Print Recipe for Musakhan-Wraps
Salt and Serenity Musakhan Wraps Serves 4 Recipe very slightly adapted from Anas Atassi’s new book Sumac. Anas explains, “This recipe is an ode to sumac - originally from Palestine, where they serve a whole chicken flavored with sumac on bread, topped with a whole lot of sumac- spiced onions. Using the same ingredients, I make a Syrian version by shredding the chicken, then frying it with onion and sumac and rolling it up in flatbread.” 4 boneless skinless chicken thighs 1 a'atryaat (2 cinnamon sticks, 2 cloves, 3 green cardamom pods, and 1 bay leaf tied in a bundle) 2 teaspoons Diamond Crystal Kosher salt (or 1 teaspoon Morton’s Kosher salt) ¼ teaspoon black pepper 4 tablespoons extra-virgin olive oil 3 large onions, yellow or red or a mix, thinly sliced 2 tablespoons of sumac 3 tablespoons pine nuts (toasted) 4 large or extra-large size flour tortillas (sometimes labelled for burritos) ½ cup plain Greek yogurt (or Tofutti sour cream if you want to keep this dairy-free) 1 clove garlic, grated on a microplane grater or chopped very fine 2 tablespoons freshly squeezed lemon juice ¼ teaspoon salt ⅛ teaspoon pepper 2 tablespoons freshly chopped dill (optional but delicious) 1. Bring a large pot of water to a boil. Add the chicken thighs, a'atryaat (spice bundle), and salt and pepper. Simmer the chicken for 20 minutes, until cooked through. 2. While the chicken is cooking, make the yogurt sauce. Mix yogurt or Tofutti sour cream, garlic, lemon juice, salt, pepper and dill, if using. Set sauce aside.
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Native Or Suitable Plants City of Mccall
Native or Suitable Plants City of McCall The following list of plants is presented to assist the developer, business owner, or homeowner in selecting plants for landscaping. The list is by no means complete, but is a recommended selection of plants which are either native or have been successfully introduced to our area. Successful landscaping, however, requires much more than just the selection of plants. Unless you have some experience, it is suggested than you employ the services of a trained or otherwise experienced landscaper, arborist, or forester. For best results it is recommended that careful consideration be made in purchasing the plants from the local nurseries (i.e. Cascade, McCall, and New Meadows). Plants brought in from the Treasure Valley may not survive our local weather conditions, microsites, and higher elevations. Timing can also be a serious consideration as the plants may have already broken dormancy and can be damaged by our late frosts. Appendix B SELECTED IDAHO NATIVE PLANTS SUITABLE FOR VALLEY COUNTY GROWING CONDITIONS Trees & Shrubs Acer circinatum (Vine Maple). Shrub or small tree 15-20' tall, Pacific Northwest native. Bright scarlet-orange fall foliage. Excellent ornamental. Alnus incana (Mountain Alder). A large shrub, useful for mid to high elevation riparian plantings. Good plant for stream bank shelter and stabilization. Nitrogen fixing root system. Alnus sinuata (Sitka Alder). A shrub, 6-1 5' tall. Grows well on moist slopes or stream banks. Excellent shrub for erosion control and riparian restoration. Nitrogen fixing root system. Amelanchier alnifolia (Serviceberry). One of the earlier shrubs to blossom out in the spring.
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مرحبا بكم في ريم البوادي، البيت األصيل لمطبخ الشرق األوسط Welcome to Reem Al
مرحبا بكم في ريم البوادي، البيت األصيل لمطبخ الشرق األوسط الطعام هو جزء مهم في ثقافة الشرق األوسط وهو في صميم خبرة ريم البوادي. طعامنا طازج، حقيقي، فريد، وممتع وطهاتنــا لهــم خبــرة فــي التعاطــي مــع جميــع األذواق فــي الشــرق األوســط. إن فريق ريم البوادي هنا ليقدم لكم رومانسية العالم القديم وأصالة الضيافة العربية كجزء من الراحة واإلندماج بفن المائدة العصرية. Welcome to Reem Al Bawadi, the home of authentic Levant cuisine Food is Centred around Levant culture and is at the heart of the Reem Al Bawadi experience. Our food is fresh, authentic, and our chefs specialise in working with the true, rustic Levant flavours. The whole Reem Al Bawadi team is here to offer you the experience of old world Arabian hospitality, as part of a relaxed, modern dining experience. مناقيش و بيض MANAKISH & EGGS S-G منقوﺷة زعتر S-G Zaatar Manoushe 21 ﺑﺰﻳﺖ ﺍﻟﺰﻳﺘﻮﻥ ﻭﺍﻟﺰﻋﺘﺮ Dry thyme stirred with olive oil baked on our savoury pastry G-D G-D منقوﺷة جبنة Cheese Manoushe 21 ﺑﺎﻟﺠﺒﻨﺔ ﺍﻟﺒﻴﻀﺎﺀ Arabic flat dough baked in our brick oven, topped with cheese G-D-S منقوﺷة جبنة وزعتر G-D-S Cheese & Zaatar Manoushe 23 ﺯﻋﺘﺮ ﻭﺟﺒﻨﺔ ﺑﻴﻀﺎﺀ Zaatar and cheese on our savoury pastry G-D منقوﺷة لبنة G-D Labneh Manoushe 20 ﻟﺒﻨﺔ ﻃﺎﺯﺟﺔ ﻣﻊ ﺑﻨﺪﻭﺭﺓ ﻭ ﺧﻴﺎﺭ Freshly baked manoushe dough topped with labneh and served with sliced tomatoes and cucumber G لحم بعجين G Lahm Bea’ajin 22 ﺑﻨﺪﻭﺭﺓ، ﻟﺤﻤﺔ ﻣﻔﺮﻭﻣﺔ، ﺑﺼﻞ، ﺑﻬﺎﺭﺍﺕ Minced meat, tomato, onions and spices on our savoury pastry G منقوﺷة كفته و جبنة G Lebanese Kafta & Cheese Manoushe 27 ﻛﻔﺘﺔ، ﺑﻨﺪﻭﺭﺓ، ﻛﺒﻴﺲ، ﺟﺒﻨﺔ ﻣﻮﺗﺰﺍﺭﻳﻼ ﻭ ﻣﺎﻳﻮﻧﻴﺰ Minced lamb mixed with spices, chopped parsley and onions.
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Extras Mezze Mains Grill Wraps & Burgers Salads
MEZZE WRAPS & Falafel (G) (V) (Vg) 10 Ma’anek (G) 13 Sujuk scramble (G) 15 Hummus (G) (V) (Vg) 7 BURGERS SALADS deep fried chickpea balls lamb sausages pan-fried with spiced sausages scrambled with mashed chickpeas with tahini, capsicum & onion topped with eggs dressed with parsley garlic & lemon dressed with (G*) (V) (Vg) pomegranate sauce shatta & olive oil Add chips & soft/hot drink 6 Fattoush 14 Waraq dawali (V) (Vg) 10 cos lettuce, tomato, cucumber, rice stuffed vine leaves with Trio vegies (G*) (V) (Vg) 18 radish and red onion topped with (V) citrus dressing (G) char-grilled zucchini, eggplant (G) (V) (Vg) Falafel wrap 9 fried pita dressed with olive oil, Chicken wingettes 13 Spiced olives 8 falafel patties with hummus, cos char-grilled chicken wingettes & fried cauliflower with citrus Mixed olives with garlic, lemon sumac & pomegranate sauce lettuce, cucumber, tomatoes & served with toum & dressed dressing & sumac served with & pomegranate sauce dressed (G) (V) pickles topped with tahini sauce Ful medames 10 with parsley special tahini sauce with parsley simmered fava beans & garlic wrapped in pita Tabouli (G*) (V) (Vg) 16 topped with shatta & tomatoes 13 finely chopped parsley, tomato dressed with tahini & citrus Kibbeh Chips (V) 6/9 and red onion tossed with bulgur fried seasoned potato chips Labneh balls (G) (V) 8 dressing bulgur stuffed with lamb mince marinated strained yogurt balls Halloumi wrap (V) 11 & citrus dressing hummus topped with cos lettuce, and pine nuts served on cos dressed with black seed served cucumber, roasted
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Herbs, Spices and Flavourings Ebook, Epub
HERBS, SPICES AND FLAVOURINGS PDF, EPUB, EBOOK Tom Stobart | 240 pages | 14 Dec 2017 | Grub Street Publishing | 9781910690499 | English | London, United Kingdom Herbs, Spices and Flavourings PDF Book Free Sample.. The dried berries are slightly larger than peppercorns and impart a combination flavor of cinnamon, cloves, nutmeg, and pepper — hence the name allspice. For large batches of herbs and spices, a spice mill or a coffee grinder is convenient and quick. Leptotes bicolor Paraguay and southern Brazil Lesser calamint Calamintha nepeta , nipitella , nepitella Italy Licorice , liquorice Glycyrrhiza glabra Lime flower, linden flower Tilia spp. Mahleb is an aromatic spice ground from the internal kernel of the sour cherry pits of the mahleb cherry tree, Prunus mahaleb , native to Iran. Used instead of vinegar in salads and sauces when a milder acid is desired or when vinegar is objectionable. Culinary Australian Bangladeshi Indian Pakistani. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Baharat is a blend of spices using allspice, black pepper, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and paprika — regional variations may also include loomi, mint, red chili peppers, rosebuds, saffron, and turmeric. Old Bay Seasoning. Twists, turns, red herrings, the usual suspects: These books have it all Often commercially blended with white and black peppercorns, pink peppercorns can be used to season any dish regular pepper would — although it should be noted that pink peppercorns are potentially toxic to small children. Avoid keeping herbs near the stove, in the refrigerator, or in the bathroom.
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Greek Recipes
Pita Bread Pan Size: Mixer w/ dough hook Yield: 4 Temperature: 500°F Portion Size: 1 Cooking Time: 20 minutes Ingredients Quantity Method 1/4 oz or 1 Dry yeast package Place water in mixer and add yeast. Let sit 5 minutes. Water 6 oz. 1 lb.-1 1/4 Bread Flour lbs. Add 1 lb. of flour, salt, oil, yogurt and Salt 1 Tbsp. cumin. Start on slow and mix until combined. If too wet, add more flour. Olive Oil 1 oz It should be a slightly stiff dough. Plain Yogurt 1/2 cup Knead in mixer until smooth and stretchy. Cumin 1/4 tsp. Cover in a lightly oiled bowl and let rest 60 minutes in a warm place. Divide into 4 pieces and round the pieces. Cover and let rest 10 minutes. Roll out into oblong pieces about a 1/4 " thick. Heat a medium saute pan or a cast iron griddle over medium high heat. When smoking, place one piece of dough on the pan and cook 30-40 seconds. Flip over and cook another minute when bubbles start to form flip over again. Brown slightly on both sides. Remove when puffs. Repeat. Hold in a towel or covered dish to keep warm. 1 Flatbread with Tomatoes and Olives (Laganes) Pan Size: Saute pan, sheet pan or pizza pan Yield: 2 Temperature: 500°F Baking Time: 8-10 minutes Ingredients Quantity Method Onion, thinly sliced 1 Heat a saute pan, add oil and onions. Lower heat and sweat until soft. Turn heat up and cook until Olive oil 1 Tbsp.
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Sumac Rhus Coriaria Tips for Use
Recipes Sumac Rhus coriaria Tips for Use: • The flavor is earthy, citrus and a bit sour • Make a marinade or salad dressing • Add to yogurt or sprinkle on hummus or even sweet potato fries • Add to your favorite meatloaf recipe • Use in making your own blend such as one of the many Za’atar recipes, which vary in different regions and from family to family. • Use Za’atar or other blends on chicken, lamb, fish or vegetables • Mix blends with olive oil for dipping bread • Top popcorn with sumac and salt for a salt and tart flavor Sumac Lemonade 1 cup water Lemon juice ¼ cup sumac syrup Ice Sumac Syrup: 1 cup water, 1 cup honey and 2 tablespoons ground sumac Make sumac syrup by combining water and honey in a small saucepan. Simmer over medium for 5 minutes then stir in sumac and infuse until cool, at least 10 minutes. Strain and store in an airtight container. Make sumac lemonade by combining water or sparkling water with sumac syrup, and a squeeze of lemon juice. Add ice and stir. Shape.com The Health Benefits of Sumac Spice Za’atar 1 tablespoon chopped fresh oregano 1 tablespoon sesame seeds 1 tablespoon sumac 1 teaspoon kosher salt 1 tablespoon ground cumin 1 teaspoon freshly ground black pepper Combine chopped fresh oregano, sumac, ground cumin and sesame seeds. Stir in kosher salt and freshly ground black pepper. Can be made 2 weeks ahead. Store airtight at room temperature. Silvena Rowe Bon appetite, www.bonappetit.com Za’atar Recipe: Middle Eastern Spice Mixure ¼ cup sumac 2 tablespoons marjoram 2 tablespoons thyme 2 tablespoons oregano 1 tablespoon roasted sesame seeds ©2018 by The Herb Society of America www.herbsociety.org 440-256-0514 9019 Kirtland Chardon Road, Kirtland, OH 44094 Recipes 1 teaspoon salt Grind the sesame seeds in a food processor or with a mortar and pestle.
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Five Flavor Profiles Fennel Salad with Feta, Pomegranate Seeds, and Sumac *
John Shaver JCC Winter Camp 2015 Cooking Together Today we learned how to balance flavors. We identified five distinct flavor profiles and discussed how they work together to create a delicious dish. Five Flavor Profiles FAT - Creamy, rich and luscious. Soft and silky on the tongue. Mellow and satisfying. - Ex. butter, olive oil, veg. oil, lard, cheese, nuts and seeds, avocados ACID - Sour, tart, and zesty. Sharp on the tongue. Perky and refreshing. - Ex. citrus fruits: lemon, lime, grapefruit; vinegars; cranberries; tomatoes SWEET - Sugary. Very pleasant on the tongue. Soothing and indulgent. - Ex. sugar; honey; fruits: pomegranates, strawberries, figs, bananas, apples AROMATICS - Impart character and quality of flavor. Provides the spirit and style of the dish. - Ex. herbs: parsley, cilantro, tarragon, basil, dill, thyme, bay leaf, rosemary, mint spices: pepper, cumin, coriander, cardamom, chilies, paprika, sumac vegetables: garlic, onions, carrots, celery, fennel, parsnips, asparagus SALT - Briny, earthy, pungent. Stinging on the tongue. Alluring and provocative. - Accentuates and focuses flavor. - Ex. sea salt, Kosher salt, Fleur de Sel, rock salt, Celtic sea salt, table salt Fennel salad with feta, pomegranate seeds, and sumac * We tasted each ingredient individually and discovered how they fit into the five flavor profiles. Fat: Lebanese extra virgin olive oil, Greek sheep’s milk feta cheese Acid: lemon juice Sweet: pomegranate seeds Aromatics: tarragon leaves, flat-leaf parsley, sumac, freshly ground black pepper Salt: Kosher salt Serves 4-6 For the dressing: 2-4 tbsp olive oil 1-2 tbsp lemon juice 1 tbsp sumac, start with half and add more to taste 4-6 tbsp tarragon leaves, whole 2-3 tbsp coarsely chopped flat-leaf parsley Salt, start with 1-2 teaspoons salt and add more to taste Freshly ground pepper, a twist or two 1.
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Oils of Zataria Multiflora, Artemisia Deracunculus and Mentha Piperita]
Original Article Medical Laboratory Journal, Mar-Apr , 2019; Vol 13: No 2 E-ISSN: 2538-4449 Chemical Composition and Antibacterial and Antioxidant Properties of Essential Oils of Zataria multiflora , Artemisia deracunculus and Mentha piperita Mojtaba Raeisi (PhD) ABSTRACT Cereal Health Research Center, Golestan University of Medical Background and objectives: Utilization of essential oils instead of chemical Sciences, Gorgan, Iran preservatives has received significant attention in recent years. The present study aims to Fatemeh Ghorbani Bidkorpeh (PhD) evaluate chemical composition and antibacterial and antioxidant properties of essential oils Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti of Zataria multiflora, Artemisia deracunculus and Mentha piperita. University of Medical Sciences, Methods: Chemical profile of the essential oils was analyzed by gas Tehran, Iran chromatography/mass spectrometry. The microwell dilution and agar disk diffusion methods Mohammad Hashemi (PhD) Department of Nutrition, Faculty of were used to evaluate the antibacterial properties of the essential oils. Total phenolic Medicine, Mashhad University of content, β-carotene-linoleic acid bleaching test and 2,2-diphenyl-1-picrylhydrazyl (DPPH) Medical Sciences, Mashhad, Iran assays were carried out to determine the antioxidant properties. Bektas Tepe (PhD) Department of Molecular Biology and Results: Menthol (39.18%) and mentone (21.64%) were the main components of Genetics, Faculty of Science and the essential oil of M. piperita, while estragol (34.75%) and limonene (15.72%) were the Literature, Kilis 7 Aralik University, major components of the essential oil of A. dracunculus. The main components of the 79000 Kilis, Turkey Zahra Moghaddam essential oil of Z. multiflora were carvacrol (36.81%) and thymol (33.04%).
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Feeding the Melting Pot: Inclusive Strategies for the Multi-Ethnic City
Agriculture and Human Values https://doi.org/10.1007/s10460-020-10031-x Feeding the melting pot: inclusive strategies for the multi‑ethnic city Anke Brons1,2 · Peter Oosterveer2 · Sigrid Wertheim‑Heck1,2 Accepted: 4 April 2020 © The Author(s) 2020 Abstract The need for a shift toward healthier and more sustainable diets is evident and is supported by universalized standards for a “planetary health diet” as recommended in the recent EAT-Lancet report. At the same time, diferences exist in tastes, prefer- ences and food practices among diverse ethnic groups, which becomes progressively relevant in light of Europe’s increasingly multi-ethnic cities. There is a growing tension between current sustainable diets standards and how diverse ethnic resident groups relate to it within their ‘culturally appropriate’ foodways, raising questions around inclusion. What are dynamics of inclusiveness in migrant food practices? And what does this mean towards the transition to healthy and sustainable food? We study this question among Syrian migrants with diferent lengths of stay in the Netherlands. Our theoretical framework is based on practice theories, which emphasize the importance of socio-material context and of bodily routines and compe- tences. We use qualitative methods, combining in-depth semi-structured life-history interviews with participant observation. Our fndings indicate that inclusiveness takes diferent forms as migrants’ food practices and the food environment change. Regarding health and sustainability in food practices, understandings and competences around particularly fresh food change over time among both short- and long-term migrants, replacing making things from scratch with seasonal products with buy- ing more processed products and out-of-season vegetables and fruits.
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Spice Basics
SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans.
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Grilled Kebabs Starter
STARTER Harira Soup 2.7 A traditional Moroccan soup with beef cubes, chickpeas, celery and fresh coriander Moroccan Mezze 2.8 Potato, carrot beetroot, haricot, rice with tuna and sweet corn, Pastilla D’jaj 5.5 Traditional Moroccan pie with chicken, caramelized onion topped with a layer of toasted almond, garnished with sugar and cinnamon or honey and almond Zaalouk 3.9 Chargrilled eggplant cooked with fresh tomato sauce, herbs, garlic, cumin, virgin olive oil, garnished with preserved lemon GRILLED KEBABS Kebab Ghenmi 4.5 Marinated lamb with onion, spices and olive oil Kebab Beghri 4.5 Marinated beef with onion, spices and olive oil Kebab D’jaj 4.1 Marinated chicken in spices and olive oil Kofta Ghenmi 4.5 Marinated minced lamb and olive oil Mix Grilled 6.1 Lamb chop, kofta lamb, chicken, beef All the grills served with bread or saffron rice and traditional Moroccan salad All prices are in Bahraini Dinar and subject to 10% service charge and 10% government levy MAIN COURSE Tagine Barkook 6.0 Veal with ginger onion sauce, served with caramalised dried prunes, fried almond and toasted sesame seeds Kofta Tagine 5.5 Lamb meat balls, eggs, peppers, parsley and tomato sauce Tagine D’jaj 4.1 Chicken with onion sauce, ginger, Moroccan olives and homemade preserved lemon Tagine Seabass/Hamour 7.5 Fillet marinated in chermoula sauce cooked with fresh tomato, virgin olive oil & green olives served with preserved lemon Traditional Couscous 4.9 Steamed couscous served with choice of lamb with vegetables or chicken tfaya with caramelized onion sweet
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