DOCSLIB.ORG

Menu Movenpick.Com Starters Smoked Salmon Served with Mustard Infused Crème Fraiche and Toast Ksh.1,850

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Menu Movenpick.Com Starters Smoked Salmon Served with Mustard Infused Crème Fraiche and Toast Ksh.1,850 menu movenpick.com Starters Smoked Salmon Served with Mustard Infused Crème fraiche and Toast Ksh.1,850 Beef Tartare Mild, medium or fiery with Brioche Toast and Butter Refined with Cognac Ksh.1,500 Salad Caprese Buffalo Mozzarella and Tomato with Pesto Ksh.1,200 Soups & Salads Tomato Soup Bufalino Mozzarella, Cherry Tomatoes, Basil & Croutons Ksh.800 Creamy Mushroom Soup With Garlic Croutons Ksh.800 Soup of the day Please ask your waiter Ksh.750 Caesar Salad Lettuce, Garlic Anchovy Dressing, Croutons and Parmesan Shavings With Chicken Ksh.1,300 Salad Niçoise With Tuna, Egg and Potatoes Ksh.1,650 Sandwiches & Burgers All Sandwiches are served with French Fries and Coleslaw Salad Club Sandwich Brioche Toast, Chicken Breast, Bacon and Fried Egg Ksh.1,500 Chickpea Burger With Guacamole and Sour Cream, served with Masala Chips Ksh.1,200 Mövenpick’s Big Moment Burger 400g Beef or Chicken Patty, Iceberg lettuce, Tomato, Gherkins & Onions With Cheddar Cheese and Creamy Mushrooms, served with French fries Ksh.2,100 Chicken Quesadillas With Guacamole and Sour Cream, served with Masala Chips Ksh.1,200 Shellfish Fish Dairy Peanuts Eggs Gluten All prices are in Kenya Shillings, inclusive of VAT, service charge and catering levy. *Prices are subject to change. Pasta & Riso Selection Tagliatelle with Beef & Tomato Ragout With Parmesan Cheese Ksh.1,500 Orecchiette Pasta with With Chili, Cherry Tomatoes and Broccoli Parmesan Cheese Ksh.1,400 Nasi Goreng Ayam Indonesian Chicken Fried Rice, served with Fried Egg, Chicken Satay & Peanut Dip Ksh.1,500 Zurich Style Chicken Thin strips of Chicken in creamy Mushroom Sauce, served with Butter Rösti Ksh.2,300 Chicken Cordon Bleu Chicken Breast with Turkey Ham and Emmenthal Cheese in Bread Crumbs, served with Fries Ksh.2,300 Chicken Schnitzel Vienna Style Classic Breadcrumb Crust, served with French Fries Ksh.2,150 Entrecote Café de Paris Sirloin Steak served with Café de Paris Butter, Cherry Tomatoes and French Fries Ksh.2,950 Baluba Favorites Mixed Vegetable Jalfrezi Served with steamed Rice and Papadam Ksh.1,500 Malai Kofta Served with Rice Ksh.1,500 Mattar Paneer Served with steamed Rice and Papadam Ksh.1,500 Dhal Makhani Served with Rice Ksh.1,250 Butter Chicken Mild marinated Chicken, served with Jasmine Rice, Pickles, Mango Chutney and Papadam Ksh.2,100 Shellfish Fish Dairy Peanuts Eggs Gluten All prices are in Kenya Shillings, inclusive of VAT, service charge and catering levy. *Prices are subject to change. From the Grill Kuku Choma Grilled Chicken with Rice and Kachumbari Ksh.1,900 Grilled Pork Chop With Apple Sauce, Corn on the Cob and mashed Potatoes Ksh.2,500 Rib Eye Steak on the Bone With French beans and chunky Potatoes Ksh.2,500 Grilled Lamb Chops with Pepper Sauce On mashed Potatoes and Mediterranean Vegetables Ksh.2,800 Spring Chicken Marinated with Lemon and Thyme, served on Risi Bisi Ksh.2,200 Seafood Grilled Salmon Medallion Served on fluffy Quinoa, with green Asparagus and Sundried Tomatoes Ksh.2,800 Crispy fried Kisumu Tilapia Served with Spicy Tomato and Ugali Ksh.1,900 Traditional Fish & Chips Beer battered Fish served with Mashie Peas & French fries Ksh.1,900 Desserts Seasonal Exotic Fruit Cuts With Lemon Sorbet Ksh.750 Swiss Carrot Cake Gluten-free, with Cream Cheese Glaze and Candied Carrots Ksh.850 Blueberry Opera Blueberries, Almonds and Vanilla Ice Cream Ksh.850 Classic Sacher Tort With Raspberries, Chocolate Canache and Apricot Mousse Ksh.750 Cape Malva Pudding With Wild Berries, Apricot and Vanilla Ice Cream Ksh.750 Saffron Muhalabya Digestive Biscuit and Milk Ksh.750 Mövenpick Ice Cream Selection (per scoop) Please ask your Waiter for the Menu Ksh.500 Shellfish Fish Dairy Peanuts Eggs Gluten All prices are in Kenya Shillings, inclusive of VAT, service charge and catering levy. *Prices are subject to change..
Load more

Recommended publications
  • Cooking Class Recipes
    Omid Roustaei | www.thecaspianchef.com | www.instagram.com/thecaspianchef About Persian Cuisine Persian cuisine is one of the world’s great gastronomies, flourishing for centuries across an area that, at the height of the ancient Persian Empire (circa 550 to 330 B.C.), included modern-day Iran, along with parts of Iraq, Macedonia, Lebanon, Jordan, Syria, Saudi Arabia, Afghanistan, Pakistan, and Central Asia. The repertoire of dishes is fragrant, diverse, and highly refined, based on complex culinary techniques. They are imbued with fresh flowers and herbs like rose petals, fenugreek, and mint; spices like saffron, sumac, and cardamom; fruits like pomegranate and barberry; all kinds of citrus; and nuts, including pistachios and almonds. If this roster of ingredients sounds familiar, it’s because Persian cooking has influenced Middle Eastern, Moroccan, Northern Indian, and Turkish cuisines yet itself remains somewhat below the radar. Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken, or fish), vegetables, and nuts. Fresh green herbs are frequently used, along with fruits such as plums, pomegranates, quinces, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried limes, cinnamon, turmeric, and fresh herbs are mixed and used in various dishes. The agriculture of Iran produces many fruits and vegetables. Thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard sides to most meals. These are not only enjoyed fresh and ripe as desserts but are also combined with meat and form accompaniments to main dishes. When fresh fruits are not available, a large variety of dried fruits such as dates, figs, apricots, and peaches are used instead.
    [Show full text]
  • Morani's Restaurant Main Menu
    MORANI'S RESTAURANT MENU STARTERS, BITINGS & SNACKS SAMOSAS Feta Cheese, Pumpkin and Spinach (V); 150/-e ach or Spiced Beef A delicious way to start your meal and don’t forget to take some with you for picnics and sundowners SAFARI LARDER Beetroot Houmous, Tzatziki, SHARING PLATE Smoked Eggplant and Marinated 650/- Olives with Crispbreads (V) Delicious homemade dips and tangy olives to get your appetite going FRESHLY Market Vegetable (V) 500/- MADE SOUPS Served with rosemary and garlic croutes Zanzibari Chicken 550/- Served with homemade bread RANCH NACHOS (V) Homemade chips topped with cheese 650/- and baked, served with guacamole and tomato salsa NYAMA CHOMA Tender beef fillet marinated in spices SKEWERS (GF) and coconut milk and cooked on the grill 450/- (three pieces) BREAKFAST ALL DAY BREAKFAST English style breakfast with eggs your way, 950/- bacon, sausages, baked beans, fried potatoes and grilled tomatoes, toast with butter, fresh juice and tea or coffee BREAKFAST MUFFINS Two breakfast muffins, toasted and topped with 800/- herby scrambled egg, bacon, tomato and sausage PANCAKES (V) Crepe style pancakes stacked and served with 450/- honey lime syrup or chocolate and bananas (We can make a gluten free cassava flour pancake if you prefer) FRENCH TOAST (V) Served simply with honey lime syrup 350/- (with bacon 500/-) LIGHT BITES HEALTHY SALADS Marrakesh (V) 650/- All served with A zingy and healthy salad of fresh focaccia couscous, grilled vegetables, peppers, dried fruit and chick- peas with lemon and fresh herbs Superfood Beef Salad
    [Show full text]
  • Welcome to Madhu's Southall
    Welcome to Madhu’s Southall Four decades of hospitality as a family run business, Madhu’s Southall is an Indian restaurant with a passion for excellence. Madhu’s signature dishes include secret family recipes as well as gourmet Punjabi cuisine with a Kenyan twist which have been handed down to the fourth generation of the Anand family. The menu also includes regional dishes from the subcontinent as well as creations which are both innovative and progressive. It all started in Nairobi, where Bishan Das Anand opened the legendary Brilliant Hotel. Inspired by the work of their grandfather, Madhu’s Brilliant was opened in 1980 by Sanjay and Sanjeev Anand aged 17 and 16 respectively. The name Madhu’s was derived from the nickname of their father Jagdish Kumar Anand. Madhu’s has a renowned catering division that caters for weddings, bespoke corporate and high profile events including serving Prime Ministers, Royalty, celebrities and other dignitaries. The first Asian caterer to cater both at the House of Commons, Windsor Castle and Buckingham Palace. The menu is dominated by cherished family recipes served in this historical district of West London. All this accompanied by an eclectic wine list with an extensive choice of cocktails, mocktails and premium spirits, makes dining at Madhu’s, a unique gastronomic experience. If you have any dietary requirements or food allergies please inform us so that we can provide specific advice. Please note that we do work in an environment that handles numerous ingredients and allergens. (G) Denotes dishes containing Gluten (N) Denotes dishes containing Nuts (D) Denotes dishes containing Dairy Denotes Madhu’s Signature Dishes.
    [Show full text]
  • Persian Ugs Kobo Audiobook.Pdf
    LESSON NOTES Basic Bootcamp #1 Self Introductions - Basic Greetings in Persian CONTENTS 2 Persian 2 English 2 Romanization 2 Vocabulary 3 Sample Sentences 4 Vocabulary Phrase Usage 6 Grammar # 1 COPYRIGHT © 2013 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. PERSIAN . : .1 . : .2 . : .3 . : .4 ENGLISH 1. BEHZAD: Hello. I'm Behzad. What's your name? 2. MARY: Hello Behzad. My name is Mary. 3. BEHZAD: Nice to meet you. 4. MARY: You too. ROMANIZATION 1. BEHZAD: Salam, man Behzad am. Esme shoma chi e? 2. MARY: Salam Behzad, Esme man Mary e. 3. BEHZAD: Az ashnayi ba shoma khoshvaght am. 4. MARY: Man ham hamintor. VOCABULARY PERSIANPOD101.COM BASIC BOOTCAMP #1 - SELF INTRODUCTIONS - BASIC GREETINGS IN PERSIAN 2 Persian Romanization English Class Man ham hamintor. me too phrase Az ashnayi ba shoma khoshvaght Nice to meet you sentence am. ... Esme man (...) e. My name is (...). sentence Esme shoma chi e? What’s your name? sentence salaam hello interjection man I, me pronoun hastam (I) am verb esm name noun SAMPLE SENTENCES : . : . . . ali: man gorosne hastam. zahraa: man ham man faateme hastam. az aashnaayi baa shomaa hamin tor. khoshvaghtam. Ali: I'm hungry. Zahra: Me too. My name is Fateme. Nice to meet you. . esm-e man zeinabe. esm-e man naaser e. esm-e shomaa chie? My name is Zeinab. My name is Naser. What is your name? . . Oo hich vaght be man salaam nemikonad. Az man aks nagir. He never says hello to me. "Don't take photos of me." . Man ta hala chenin chizi nadidam. Kheili khaste hastam I have never seen such a thing.
    [Show full text]
  • Iran's Traditional Foods
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by ZENODO Iran’s Traditional Foods: A Heritage Worth Renewing By Soroush Niknamian ention Persia (modern-day Iran) in everyday con- versation, and you will likely evoke immediate Mimages of Persia’s rich cultural heritage—ornate woven carpets or the elegant poetry of Rumi, for example. However, Iran also deserves to be known and celebrated for its rich and varied traditional cuisine. In the past, traditionally prepared items that featured raw milk and bone broth were commonplace in the animal-fat-rich Iranian diet. These included Lighvan, a semihard cheese made from raw sheep’s milk (or a combination of raw sheep’s and goat’s milk), and Ab-goosht, a peas- ant stew that translates literally as “meat water” because it relies on the core ingredients of lamb shanks and neck bones to create a broth abundant in minerals, gelatin and collagen. Nowadays, unfortunately, the Iranian diet is much more likely to highlight cheap (in the short term) food industry standards such as vegetable oils, margarine, soy and sodas. Iran also has succumbed to Western fears about animal fats. As a result of this ongoing “nutrition transition,” diet-related chronic diseases are on the rise and are a leading cause of mortality.1 36 Wise Traditions WINTER 2016 From the 800s AD onward, Persia was inter- pomegranates, quince, apricots, prunes and Avicenna nationally admired for its scientific and cultural dates; and distinctive herbs, spices and flavoring leadership. The influential eleventh-century agents such as mint, parsley, saffron, cinnamon observed Persian philosopher and scientist Avicenna and rosewater.
    [Show full text]
  • A La Carte Menu
    A LA CARTE MENU SALAD & STARTERS BASKET FOOD MENU FRUITS & DESSERTS BUILD YOUR OWN BURGER COLD MEZZEH (V) 75 MINCED PRAWN PASTE ON LEMON GRASS 60 PASSION AND COCONUT TART 40 BUILD YOUR OWN BURGER 75 Humus, tabouleh, babaganoush, vine leaves, Minced prawn, coriander, papaya and carrot salad, With vanilla ice cream moutabel, fattoush and Arabic bread spicy dipping sauce Step 1: Choose your pattie CITRUS AND GAINDUJA MOUSSE 40 Beef, chicken, lamb kofta or fish VIETNAMESE RICE PAPER SALAD 75 CHICKEN QUESADILLA 75 With almond nugatine Rice paper, mango, peanuts, beef and boiled egg Chicken, capsicum, tortilla, cheese, beef bacon, Step 2: Choose your bun guacamole and spicy tomato salsa EXOTIC FRUIT PLATTER 45 (Sesame bun, Rye Bun or Focaccia) FRESH VEGETABLE SPRING ROLL (V) 40 With honey and cream Rice paper, carrot, cucumber, mango, fresh herbs, CLUB SANDWICH 80 Step 3: Choose your condiments H 0 MEGA SUNDAE ICE CREAM 90 spicy fish sauce Chicken breast, beef bacon, lettuce, tomato, 2 Romaine lettuce, tomato, cucumber, onion, veal cheese, fried egg and fries bacon, fried egg and cheese CAESAR SALAD 60 KIDS MENU JUMBO ROLLS 80 Step 4: Choose your side Romaine lettuce, Caesar dressing, parmesan cheese, beef bacon, pine seeds and bread croutons Minced beef, carrot, onion, bean sprouts, French fries, potato wedges or onion rings) Add: spring roll dough, chilli, sweet chilli sauce and fries ALL SERVED WITH A CHOICE OF APPLE, Prawn 85 ORANGE OR MANGO JUICE 50 All burgers are served with green salad STEAK AND MUSHROOM BAGUETTE 75 Smoked salmon 79
    [Show full text]
  • Catering Menu
    B U F F E T P A C K A G E S Select 1 Meat + 2 Side $12 Select 2 Meats + 2 Sides $16 Select 2 Meats + 3 Sides $ 18 A M A Z I N G M E A T O P T I O N S KuKu "Chicken" Choma KuKu "Chicken" Kabobs Steak Kabobs*add $2 Ng'ombe "Beef" Stew C O N T A C T D E T A I L S Kuku "Chicken" Stew 919.332.7696 ¼ Grilled Chicken Ng'ombe "Beef" Choma *add $2 We cater corporate lunches Grilled Mbuzi "Goat" add $4 birthday parties dinner parties Kuku "Chicken" Pilau weddings & more Ng'ombe "Beef" Pilau Raleigh Durham Cary Chapel Hill S I D E D I S H E S www.safarieatz.com Wali (Basmati rice with cilantro) V I S I T U S A T Pilau (Rice with special herbs) Bajias (Kenyan Fries) fb:@safarieatz IG:@safarieatz Sukuma Wiki (sautéed Collard) www.linkedin.com/company/safari-eatz Kachumbari (mIxed Salad with cilantro, tomato, and onions) Ndengu (lentils) Call today for your personalized Kimanga (A combination of beans and catering quote sweet potatoes mash) Ugali (Cormeal Mash) 919.332.7696 Chapati (Kenyan Flatbread) www.safarieatz.com M A I N S D E S S E R T Served wth 2 sides NYAMA CHOMA (Grilled Meat's) marinated & roasted to S T R E E T F O O D perfection over open flames your choice of Kuku (Chicken) $12 Ng'ombe (Beef), $14 $5 SAMOSA (2) Mbuzi (Goat) $16 Nguruwe (Pork) $14 A stuffed pastry with sautéed onions and S I D E S special spices.Your choice of beef or vegetable Sides $3 BEEF STEW $12 KABOBS (2) $8$10$12 Tender beef tips sautéed in a mix of fresh Wali (Basmati rice with cilantro) onions, tomatoes, cilantro and spices Marinated chunks of chicken, beef, or goat Pilau (Rice with special herbs) skewed and grilled t perfection.
    [Show full text]
  • Dinner-Menu-Pars-Qxd
    A Very Warm Welcome to ars AUTHENTIC PERSIAN CUISINE PRILL OUSE AR G H &B 249 WEST 26TH STREET NEW YORK ,NY 10001 www.parsgrillhouse.com 212.92 9 .9860 212.92 9 .9861 Pars Grill House & Bar Appetizers 1. Soup of the Day 6.95 2. Aash (Soup) 8.95 A HEARTY COMBINATION OF MIXED BEANS, SPINACH, CILANTRO, SMALL PIECES OF BEEF, AND PARSLEY SIMMERED IN BEEF BROTH TOPPED WITH CRISPY GARLIC MINT 3. Borani 6.95 A CREAMY COMBINATION OF SAUTEED SPINACH AND YOGURT WITH A TOUCH OF GARLIC 4. Maast o Moosir 6.95 A FLAVORFUL BLEND OF YOGURT AND PERSIAN SHALLOTS 5. Maast O Khiar 6.95 A LIGHT COMBINATION OF YOGURT, DICED CUCUMBER, AND DRY MINT 6. Dolmeh 7.95 STUFFED GRAPE LEAVES WITH RICE, DILL, AND PARSLEY WITH YOGURT SAUCE 7. Panir-O-Sabzi 7.95 REFRESHING MIXTURE OF FRESH BASIL, MINT, PARSLEY, AND CILANTRO, RADISH AND WALNUTS SERVED WITH FETA CHEESE 8. Mirza Ghasemi 6.95 A BLEND OF SMOKED EGGPLANT, CHOPPED TOMATO, AND SCRAMBLED EGGS 9. Kuku Sabzi 7.95 PAN3FRIED PATTIES CONTAINING A MIXTURE OF CHOPPED PARSLEY, DILL, CORIANDER AND EGGS 10. Kashk-e Bademjan 7.95 MASHED FRIED EGGPLANT TOPPED WITH WHEY, CRUSHED WALNUTS, AND A TOUCH OF SAUTEED GARLIC MINT 11. Torshi 6.95 FINELY CHOPPED MIXED VEGETABLES PICKLED IN VINEGAR 12. Pickles and Olives 7.95 13. Combination Plate 17.95 SELECT ANY THREE OF THE ABOVE 18% Gratuity will be added for parties of 6 or more Pars Grill House & Bar 14. Tadig 11.95 CRUNCHY AND FLAVORFUL RICE TAKEN FROM THE BOTTOM OF THE POT, SERVED WITH YOUR CHOICE OF STEWS 4 GHORMEH SABZI / FESENJAN / GHEIME / BADEMJAN 5 Salads 15.
    [Show full text]
  • Salads Cold Snacks Soups Garnishes
    SALADS Salmon salad 11 Warm chicken salad with vegetables 9 (spinach, dogwood paste, olive oil with garlic, tomatoes, salmon) (cucumbers, tomatoes, red cabbage, "Iceberg", sauce, chicken breast) "Choban" salad 6 Nakhchivan salad in lavash 8 (cucumbers, tomatoes, greens, red onions, olive oil) (prunes, sesame, walnuts, cream, potatoes, eggs, carrot) Veal tenderloin salad 10 Green salad 8 (veal tenderloin, vegetables, crackers) (carrots, lettuce, tomatoes, cucumbers, red cabbage, olives, olive oil) "Mangal" salad 8 Salad with red onion 8 (colored bell peppers, tomatoes, eggplants, greens, red onion) (tomato, lettuce, onion, red cherry, olive oil, dogwood paste) COLD SNACKS Fresh vegetables and herbs 10 Okroshka 5 (cilantro, onion, basil, dill, tarragon, tomato, cucumber) (yogurt, herbs, cucumber) Assorted Azerbaijani cheeses 12 Shore, cream, butter (nehrya) 10 (Nakhchivan goat, beef, lamb cheese) Sheki Syuzma 5 Assorted home-style meat 16 (strained yogurt, garlic, greens) (roast beef, beef tongue, chicken roll) Nakhchivan pickles 12 Fish assortment 36 (green tomatoes, cucumbers, eggplant, white cabbage, (walnuts, greens, eggs) red cabbages, garlic, plum) Assorted "kuku" 12 Yogurt 3 (walnuts, greens, eggs) Olives 6 Eggplant "lavangi" 8 (green and black) (eggplant, walnuts,onions, cherry plum paste) Cheryy-plum, dogwood, pomegranate puree (1 pc.) 5 Beluga caviar 120 Adjika 3 (black caviar, butter) (hot peppers, colored bell peppers, hot red peppers, salt, tomatoes, Chicken Pate 8 garlic, carrots) (chicken liver, carrot, onions, cream, walnuts)
    [Show full text]
  • Eat, Live, Pray: a Celebration of Zarathushti Culture and Cuisine © 2012 Federation of Zoroastrian Associations of North America (FEZANA)
    Eat, Live, Pray: A celebration of Zarathushti culture and cuisine © 2012 Federation of Zoroastrian Associations of North America (FEZANA) www.fezana.org For free distribution You are free to use the content of this publication for personal and not-for-profit purposes. Please attribute the source if you share any information from it in print and/or electronic media including social media. ISBN: 978-0-9826871-2-3 Cover and layout: Hukhta Publications - [email protected] Every effort has been made to use illustrations that are free or from the public domain. Copyright infringement is not intended; please let us know if there is a copyright issue and we will rectify it. CONGRATULATIONS, FEZANA The Federation of the Zoroastrian Association of North America (FEZANA) was registered in the State of Illinois, USA, on June 2, 1987 as a non-profit, religious and charitable organization. In the twenty-five years since them FEZANA has had many accomplishments. In July 1996, we undertook a "Strategic Planning" exercise (FEZANA Journal, Fall 1996) which identified four collective goals for the community and the organization. One of the goals was “a thousand points of light” aimed at preserving our community’s religious and cultural entity. This publication, “Eat, Live, Pray: A celebration of Zarathushti culture and cuisine” upholds this goal. Food plays a very important role in our Zarathushti psyche. We create all varieties of food for different occasions; special food for happy occasions and we also have food for the dead in our religious ceremonies. In the Summer, 2011 edition of the FEZANA Journal, Sarosh and Benafsha Khariwala together with Arnavaz Chubb, all in Melbourne, Australia, explored the concept of “Food as Our Identity”.
    [Show full text]
  • Tanzania Food Composition Tables
    Muhimbili University of Health and Allied Sciences (MUHAS), Dar es Salaam - Tanzania and Tanzania Food and Nutrition Centre (TFNC), Dar es Salaam - Tanzania and Harvard School of Public Health (HSPH), Boston, USA TANZANIA FOOD COMPOSITION TABLES Compiled by: Zohra Lukmanji AND Ellen Hertzmark Nicolas Mlingi, Vincent Assey, Godwin Ndossi, Wafaie Fawzi November 2008 Muhimbili University of Health and Allied Sciences (MUHAS), Dar es Salaam - Tanzania and Tanzania Food and Nutrition Centre (TFNC), Dar es Salaam - Tanzania and Harvard School of Pubic Health (HSPH), Boston, USA Tanzania Food Composition Tables First Edition Compiled by: Zohra Lukmanji AND Ellen Hertzmark Nicolas Mlingi, Vincent Assey, Godwin Ndossi, Wafaie Fawzi November 2008 i ISBN: 978 - 9987- 9071-1-3 1st Edition 2008 Address Muhimbili Universty College of Health and Allied Sciences P.O.BOX 65015 Dar es Salaam Tanzaia Tanzania Food and Nutrition Center P. O.Box 977 Dar es Salaam Tanzania Department of Nutrition Harvard School of Public Health 667 Huntington Avenue Boston USA All the information in this document are the joint copy right of the Muhimbili University of Health and Allied Sciences, Tanzania Food and Nutrition Centre and Harvard School of Public Health. No new foods and recipes may be added without obtaining authors’ approval. Any part of this document may be copied and distributed freely and without permission for use in public health research and service programs. No part of this document should be copied and distributed for commercial purpose without the permission of the authors. A suggested citation is as follows: Lukmanji Z., Hertzmark E., Mlingi N., Assey V., Ndossi G., Fawzi W., Tanzania food composition Tables.
    [Show full text]
  • Traditional Culinary Culture Baku
    Following tradition Traditional culinary culture Izmira GULIYEVA Baku Ph.D. in History AZERbaIJAN IS ONE OF THE OLDEst CENTERS OF HUMAN CIVILIZatION. THE CULTURE OF THE AZERbaIJANI PEOPLE GOES MILLENNIA baCK. ince time immemorial, Azer- baijanis’ traditional occupation Shas been agriculture and ani- mal husbandry, which could not but affect the characteristics and diet of the population. National cuisine can tell many interesting things about the culture and history of a country, and in this sense, Azerbaijani cuisine, with its excellent taste and quality characteristics, as it were, speaks for itself. As early as the Neolithic period, the population in Azerbaijan cul- tivated wheat and barley, which served as the basis for their diet along with meat. In the Bronze Age, with the development of cattle- breeding, dairy products came into the diet of our ancestors. Dishes of Azerbaijani cuisine are mentioned in ancient writ- ten sources, the records of trav- elers and explorers, merchants and diplomats. It’s no secret that Yarpag dolmasi 46 www.irs-az.com Dushbara the culinary art of Azerbaijan is popular with many nations of the world, especially in the East. Azer- baijan has long been known for local varieties of grapes and fruit, which contributed significantly to the enrichment of national cuisine. One of the important factors in- fluencing Azerbaijani cuisine is reli- gion. Muslim festivals and various rit- uals, including fasting, had a strong influence on diet and nutrition. Home cooking and eating has long served as the primary ethno- graphic feature of Azerbaijanis in both cities and rural areas. Using old culinary recipes from generation to generation, housewives have ex- panded the range of dishes and im- proved their quality.
    [Show full text]