Ramadan Special Menu

Total Page：16

File Type：pdf, Size：1020Kb

OPEN DAILY 7AM TO 11PM AT THE S HOTEL, AL BARSHA. Tel: +971 4 871 2255 RAMADAN SPECIAL MENU SOUPS AED Lentil Soup 35.00 Chicken Mulukhiyah 45.00 Pumpkin & Lemongrass Coconut Soup 35.00 STARTERS AED Chicken Mousakhan Roll 42.00 Mini Fish Cakes 65.00 with harissa mayo (4pcs) Chicken & Lentil Kebab 42.00 with green chutney BREADS AED Manoushe Bil Za’atar 8.00 Kashkaval & Vegetable Stuffed Pita 12.00 Pita Bread 5.00 Freshly baked from the oven Manoushe Bil Zaatar 12.00 with kashkaval cheese SALADS AED Couscous Salad 42.00 with apricots, pomegranate & nuts Fattoush Salad 42.00 with crispy pita bread Turmeric Rice 42.00 with lentil, caramelized onion & cilantro Moroccan Salad 42.00 with carrots, raisins, & chickpeas OPEN DAILY 7AM TO 11PM AT THE S HOTEL, AL BARSHA. Tel: +971 4 871 2255 MAIN COURSE AED B&S Rotiserrie Chicken 95.00 with saffron lentil rice & caramelized onion Two Beef & Rice Stuffed Cabbage 85.00 with mint tomato sauce Fatef Batinjan 85.00 With lamb, cinnamon, pomegranate, pine seeds & yogurt tahini Samak Margouf 75.00 With onion tomato, spinach, lime & mash potato Shakshouka 95.00 Solo (2 eggs poached in fresh tomato & belle pepper in a dip) 55.00 Moroccan Chicken Tangine 85.00 with couscous Beef Bake Macaroni 75.00 Meat Stuffed Aubergine 65.00 with salata matbuka Chicken Kabsa 85.00 DESERTS AED Pistachio Cream Basbousa 24.00 Mahalabia 15.00 Baklava Cake 33.00 Mango Kulfi Cake 28.00 DRINKS AED Jallab 35.00 (fresh grapes extract, rose water, dates syrup) Mango & Passion Fruit Lassi 38.00 (fresh mango, milk, yogurt, honey) Turmeric Shot 12.00 (turmeric powder, honey, milk, & pistachio crushed) Lemon Grass Explosion 35.00 (lemon grass extract, pomegranate reduction, ginger slice, lime juice & sugar).

Copy Link

Recommended publications

The Postprandial Glycemic and Insulinemic Effects of Three Cooked Vegetables
The Postprandial Glycemic and Insulinemic Effects of Three Cooked Vegetables: Corchorus Olitorius, Spinacia Oleracea, and Daucus Carota on Steamed White Rice Ahmad Faqih*1 and Buthaina Al-Khatib2 Abstract Background: Eatingcooked vegetables with rice is quite common in Jordan and worldwide. Dietary fibers of vegetables are expected to play a role in the glycemic control of meals. Aim: To study the postprandial glycemic and insulinemic effect of three cooked vegetables: mulukhiyah leaves (Corchorus olitorius), spinach (Spinacia oleracea) and carrots (Daucus carota). Methods: The postprandial glycemic and insulinemic effect of the threecooked vegetables on steamed rice were studied by runningtheoral glucose tolerance tests on apparently healthy young adults, each of who served as his own control, using white bread as the reference. Insulin sensitivity was measured by calculating the composite insulin sensitivity index. Results: The glycemic index (GI) of rice (84.2±10.5%) ingested with chicken broth was significantly lowered only by eating 120 g of mulukhiyah leaves (ML) and not by either carrots or spinach. The insulinemic index (II) of steamed white rice eaten with broth was significantly lowered by120 g of ML (61.7± 9.2%) and 150 g of spinach (42.9± 9.0%). Insulin sensitivity was only improved by spinach. All results are expressed as means ± SEM and are considered statistically significant at P<0.05. The results also suggested that there was no significant difference between the calculated relative GI and relative II responses of the three cooked vegetables at the two assigned levels, each eaten with rice and broth compared to the corresponding GI or the II values of the individual foods from which they were composed of.
[Show full text]
The Role of Social Agents in the Translation Into English of the Novels of Naguib Mahfouz
Some pages of this thesis may have been removed for copyright restrictions. If you have discovered material in AURA which is unlawful e.g. breaches copyright, (either yours or that of a third party) or any other law, including but not limited to those relating to patent, trademark, confidentiality, data protection, obscenity, defamation, libel, then please read our Takedown Policy and contact the service immediately The Role of Social Agents in the Translation into English of the Novels of Naguib Mahfouz Vol. 1/2 Linda Ahed Alkhawaja Doctor of Philosophy ASTON UNIVERSITY April, 2014 ©Linda Ahed Alkhawaja, 2014 This copy of the thesis has been supplied on condition that anyone who consults it is understood to recognise that its copyright rests with its author and that no quotation from the thesis and no information derived from it may be published without proper acknowledgement. Thesis Summary Aston University The Role of Social Agents in the Translation into English of the Novels of Naguib Mahfouz Linda Ahed Alkhawaja Doctor of Philosophy (by Research) April, 2014 This research investigates the field of translation in an Egyptain context around the work of the Egyptian writer and Nobel Laureate Naguib Mahfouz by adopting Pierre Bourdieu’s sociological framework. Bourdieu’s framework is used to examine the relationship between the field of cultural production and its social agents. The thesis includes investigation in two areas: first, the role of social agents in structuring and restructuring the field of translation, taking Mahfouz’s works as a case study; their role in the production and reception of translations and their practices in the field; and second, the way the field, with its political and socio-cultural factors, has influenced translators’ behaviour and structured their practices.
[Show full text]
DBHAD Uluslararası Hakemli Beslenme Araştırmaları Dergisi Www
BESLENME DBHAD Uluslararası Hakemli Beslenme Araştırmaları Dergisi www. dbhadergisi.com Mayıs – Haziran – Temmuz - Ağustos 2015 Sayı: 04 Yaz May - June - July - August 2015 Issue 04 Summer (ISO 9001-2008 Belge No: 12879 & ISO 14001-2004 Belge No: 12880) (Marka Patent / Trademark Patent) (2015/03940 / 2015-GE-17289) I DBHAD DERGİMİZ HAKKINDA GENEL BİLGİLER 1. Dergimiz hakemli ve uluslararası indeksli bir dergidir. Her yayın en az iki alan uzmanı hakem tarafından değerlendirilmektedir. İki alan hakemi tarafından olumlu “yayınlanabilir” yönünde rapor almayan yayınlar dergimizde yayınlanmaz. Bu durum karşısında hiçbir yazar(lar) der- gimiz üzerinde bir hak iddiasında bulunamaz. Dergimizde yayınlanmaya hak kazanan “Etik Kurul Raporu” bulunan yayınlara dair etik kurul bilgileri yazılı olarak editörlüğe gönderilmesi ve sisteme yayın yüklenirken sisteme yüklenmesi zorunludur. Etik kurul raporu olan ve sisteme bilgisi girilmeyen ya da yazılı olarak editörlüğe bilgileri ulaştırılmayan çalışmalardan doğan her türlü sorumluluk yazar(lar)’a aittir. Dergimizin hiçbir kurulu ve yetkilisi bu konuda maddi ve manevi sorumluluk kabul etmez. Dergi kurul ve üyeleri “yetkilileri” Hukuki yükümlülük altına alınamaz. Her yazar ve yazarlar bu durumu peşinen kabul etmiştir. 2. Dergi hakem ve kurullarında yer alan akademisyen ile diğer yetkililer hakkında yazar(lar) dergi sistem işleyişi sürecine dair bir talepte bulunamaz. Bulunsalar bile herhangi bir bilgi kendilerine verilmez, sistem süreci değiştirilmez. Dergimiz ile ilgili her türlü bilgi derginin web sayfasında www. dbhadergisi.com adresinden edinilebilir. 3. Dergimiz yılda ÜÇ sayı şeklinde çıkmakta her yılın “Nisan – Ağustos – Aralık” aylarının son günü derginin sayısında bulunan tüm makaleler tek cilt halinde dergi web sistemine yüklenir. Dergi web sisteminden makaleler tüm okuyucular tarafından indirilir ve ilgili eser “makale” ve dergimize atıf yapılmak koşulu ile kullanılabilir.
[Show full text]
Syrian Food and Cultural Profile: Dietetic Consultation Guide
Syrian food and cultural profile: dietetic consultation guide Al Qamishli Al Hasakah Aleppo Idlib Ar Raqqah Al Ladhiqiyah (Latakia) Dayr az Zawr Baniyas Hamah SYRIA Tartus Hims Tadmur (Palmyra) DAMASCUS Dar'a As Suwayda This resource is a guide for dietitian/nutritionists to provide culturally appropriate and effective services to Syrian community members. It follows the ADIME format and provides information about the food and food practices of people from Syria who have settled in Brisbane (Australia). The profile follows the chronological steps in individual case management. These include: 1. Booking a client appointment 2. Preparation for the consultation 3. Assessment 4. Diagnosis 5. Intervention 6. Monitoring and evaluation 1. Booking a client appointment Key considerations • Interpreters – Almost all Syrians speak Arabic. – Arabic interpreters from Syria, Iraq, Jordan, Lebanon, Egypt or Palestine can be used. Arabic speakers from Sudan may be difficult to understand. – For Kurdish refugees, their dialect should be established before requesting a Kurdish interpreter (i.e. Kurmanji or Sorani). They may also be open to the use of an Arabic-speaking interpreter. • The presence and emotional support of family and friends is extremely important during illness. Spouses or another significant family member should be invited to consultations to increase retention of information and provide social support for dietary changes. 2. Preparation for the consultation Working with an interpreter It is important that a trained and registered interpreter be used when required. The use of children, other family members or friends is not advisable. Health services must consider the potential legal consequences of adverse outcomes when using unaccredited people to ‘interpret’ if an accredited interpreter is able to be sourced.
[Show full text]
Malva: Food, Medicine and Chemistry Section C-Review MALVA: FOOD, MEDICINE and CHEMISTRY
Malva: food, medicine and chemistry Section C-Review MALVA: FOOD, MEDICINE AND CHEMISTRY Abdullatif Azab[a,b]* Keywords: Malva, M. sylvestris, antioxidant activity, ethnomedicine, flavonoids, medicinal uses. Plants of the genus Malva (Malvaceae) have been used by humans for millennia. In addition to being an important nutritional source, they are used for many medicinal purposes. Modern research not only supports the ethnomedicinal uses of these plants but has discovered many others. Many review articles were published about the traditional uses of Malva, and some reviews were published about modern research findings of the medicinal and other properties of M. sylvestris. However, none of the review articles discussed both traditional and modern scientific knowledge about all plants of this genus. In the present article an attempt has been made to discuss both the aspects comprehensively. Conclusions have been drawn and future research possibilities suggested. * Corresponding Authors neglecta, M. parviflora and M. sylvestris was presented due Fax: +972-(0)4-6356168 to their anti-inflammatory properties.9 Antitussive activity of E-Mail: [email protected] [a] Triangle Research & Development Center, Box 2167, Kfar- M. sylvestris was reviewed among other medicinal herbs Qari, Israel 30075 that have the similar activity.10 A comprehensive review [b] Eastern Plants Company, Box 868, Arara, Israel 30026 article about flavonoids in plants of the Malvaceae family (that includes the genus Malva) has been published recently and it shows some of the important natural products of this compound family.11 In Figure 1, the structures of selected Introduction flavonoids are presented. 1,2 The genus Malva includes around 30 species.
[Show full text]
Omslag Report V2
The aflatoxin situation in Africa Systematic literature review RIKILT report 2018.010 The aflatoxin situation in Africa Systematic literature review Nathan Meijer 1, Gijs Kleter 1, Rosa Amalia Safitri 1, Monique de Nijs 1, Marie-Luise Rau 2, Ria Derkx 3, Joke Webbink 3, Marijn Post 3, Yuca Waarts 2, Ine van der Fels-Klerx 1 1 RIKILT Wageningen University & Research 2 Wageningen Economic Research 3 Wageningen University & Research - Library This research has been carried out by Wageningen University & Research and financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated (project number 1277360301). PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. Wageningen, December 2018 RIKILT report 2018.010 RIKILT report 2018.010 | 1 Project number: 1277360301 Project title: The aflatoxin situation in Africa Project leader: Nathan Meijer © 2018 African Union Commission / PACA. This study was financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated. PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. This report is published by RIKILT Wageningen University & Research, institute within the legal entity Wageningen Research Foundation with the copyright holder’s permission.
[Show full text]
Lebanese Cuisine Free
FREE LEBANESE CUISINE PDF Anissa Helou | 256 pages | 31 Jul 2008 | GRUB STREET | 9781906502188 | English | London, United Kingdom THE BEST Lebanese Food in Tijuana - Tripadvisor It includes an abundance of whole grains Lebanese Cuisine, fruitsvegetablesfresh fish and seafood. Poultry Lebanese Cuisine eaten more often than red meatand when red meat is eaten, it is usually lamb and goat meat. Lebanese Cuisine also includes copious amounts of garlic and olive oiloften seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese Cuisine diet. Well-known savoury dishes include baba ghanouja dip made of char-grilled eggplant ; falafelsmall deep-fried patties made of highly spiced ground chickpeasfava beans, or a Lebanese Cuisine of Lebanese Cuisine two; and shawarmaa sandwich with marinated meat skewered and cooked on large rods. Arak is an anise aromatic spice flavoured moonshineand is the Lebanese national drink, usually served with a traditional convivial Lebanese meal. Another historic and traditional drink is Lebanese wine. Lebanese cuisine is an ancient one and part of the cuisine of the Levant. Many dishes in Lebanese cuisine can be traced back Lebanese Cuisine of years to eras of RomanGreekPersianByzantineArabEgyptianand Phoenician rule. Lebanese Cuisine tothe Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking with lamb. After the Ottomans were defeated in World War I —France took control of Lebanon untilwhen the country achieved its independence. The French introduced foods such as flana caramel custard dessert dating back to the 16th century AD, eclairsfrench fries and croissants. The Lebanese diaspora who Lebanese Cuisine worldwide have introduced new ingredients, spices and culinary practices into Lebanese cuisine, keeping the cuisine innovative and renowned both beyond and within its borders.
[Show full text]
Cr26-Dunsky.Pdf
Made in Palestine A Story of Farmers under Occupation By Marda Dunsky wo brothers grow juicy strawberries on a patch of land they irrigate with a homebuilt rainwater catch basin. T An entrepreneur organizes farmers into cooperatives and markets their olive oil, almonds, and grains around the world. Two cousins tend olive-tree groves in a two-century tradition of family farming. A homemaker nurtures a vegetable garden that helps feed her family. In the Israeli-Palestinian conflict, land is the ultimate prize. For Palestinians confronted with an ever-contracting landscape, farming is a steadfast expression of presence and heritage. This year, the Israeli government has announced plans to build six thousand new housing units for Jewish settlers in the West Bank, fifteen thousand in East Jerusalem, and the first new West Bank settlement in twenty years. The Knesset passed a law allowing retroactive legalization of four thousand settlement homes built on confis- cated Palestinian land. The toll of the occupation on Palestinians has been constant and consistent, with their agricultural lands shrinking from 2.4 million dunams (approximately 593,000 acres) in 1980 to 1.03 million dunams in 2010—a loss of 57 percent, according to a 2015 report on Palestinian agriculture by the United Nations Conference on Trade and Develop- ment (UNCTAD). Prior to Israel’s occupation of the West Bank and Gaza Strip, which Israeli forces seized in the Six-Day War of 1967, agriculture constituted more than half of the gross domestic product in these territories. By 2012, it accounted for only 6 percent of GDP.
[Show full text]
Page 1 LEGUME Cookbook Cooking with Chickpeas, Faba Beans And
2 2 - 2 a ? - 2 ? Cookbook - ? Cookingwilh Chickpeos, Fobo Beons ond Lentils 2 ? =z =z : -, -, P F b b D =t =, =, by LornoHowtin ond LindoSeors =, G FabaBean and Artlchokes | (S/cry.) 12 @/350g fabr beans,uishcll.d Sbell lhc b.!ru ed pc6 llulitrg fr.!h 12@/350 g p.r6, uh.Ucd .rtlchotar cl.an th.n, dl theü ln(o 4 3mdl tr.sh r caln.d artlchokG GiShlhsmd plsa in a suepd of boilinSwat€r to which the l.non jlice 2 tb.p. oll hG bccn addcd.C@k ror 5 midut & 1 3mallonior, chopped Hcat th. oil ir . suc.p8n or cl$role, 4 1b6p.{atcr or s,hit. stock 3ddth€.hopp.d onlon dd coot utrtil ttlEitar€Dr It 6int fßh .rli.tok s pinchotsEted nutneg dBin w.ll and add to ü€ pan.Cook fo. 3 fe0 mimrcs, add tltc sr.r or 3üoclc Add thc b.aN, p.ar, sall p.pFr lnd nutm€& Covcr the P8n and simmer tcndt for 30 miNt.s. Ir uii.g 6nnal 2 ßp. vincgar anichoke$ draitr and dt into eighths. Add !o pd end ontlru. @tiit fo. l0 mi.ot4 Sdr in lnint (so. vhole laves andsonc cnopped)and .ook for 5 mo.c minülcs.S€N. wdn o. @ld. If 3.oin8 lhis dlsh@ld, a fd ninuta bcforc thc eDd of .ooldrg linc, add sogd and vi!.ge wirh rh! mhr. sd. qcll, th.n t.ansf.r to a seryingdish od ledv€ rrtil cold. RcfriScrat. for 30 ninut s b€torcs.nin& FebaBean In Egg Cuslard(Scandinavla) I lb/n k8 frcst tibo b.aß Boil thc (aba b€as in slt d wate.
[Show full text]
“Ordu'da Güven Oluşturuyoruz”
Kurumsal iletişim yayını • 2020 • No 12 Şaşmazlar Teknik Yapı Sahibi Aydın Şaşmaz: “Ordu’da güven • SOHBET oluşturuyoruz” Belma Özkan: “Mindful eating” ile yemekten daha fazla keyif alabilirsiniz • KEYIF ODTÜ Yeni trend: Kasede Yemek TASTE ÖĞRENCILERI New trend: Eating food out of a bowl SILVERLINE'DA ÖNEMLI • NELER YAPTIK? EuroCucina’ya geri sayım başladı BIR PROJE WHAT WE DID? GERÇEKLEŞTIRDI Countdown for EuroCucina DERGİMİZ Merhaba, Hello, Sanayi - üniversite iş birliğine her zaman önem We have always attached great importance to verdik. Bugüne kadar bu konuda çok güzel iş birlikleri industry-university cooperation. So far, we have ve projeler gerçekleştirdik ve bu konuda çaba implemented a number of fruitful and cooperative göstermeye devam ediyoruz. Bu vizyonumuzun projects and we continue our initiatives in this en güzel örneklerinden birini bu sayımızda sizlerle area. In this issue of Silvernews, we proudly paylaşmaktan mutluluk duyuyoruz. ODTÜ Endüstri share one of the best examples of our vision on Mühendisliği 4. sınıf öğrencilerinden oluşan bir grup, such cooperation. A group of senior students üretim bölümümüzün desteğiyle çok önemli bir proje at Middle East Technical University (METU) gerçekleştiriyor. Kapasite planlaması için karar destek Department of Industrial Engineering implements sistemi tasarlayan öğrencilerimiz bir yandan müthiş a very important project with support from our bir deneyim kazanırken bir yandan da Silverline’ın production department. Designing a decision üretim sistemine katkı sağlayacak bir projeye imza support system for capacity planning, these atıyorlar. Bu bizi çok gururlandırıyor. Öğrencilerimizle students not only gain great experience, but also yapılan röportajı ilerleyen sayfalarımızdan work on a project that will contribute to Silverline’s okuyabilirsiniz. production system.
[Show full text]
Translating Arab Cuisine Into English: 101 Recipes
University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses Dissertations and Theses March 2018 Translating Arab Cuisine into English: 101 Recipes Paiman Salih University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/masters_theses_2 Part of the Other Languages, Societies, and Cultures Commons, and the Translation Studies Commons Recommended Citation Salih, Paiman, "Translating Arab Cuisine into English: 101 Recipes" (2018). Masters Theses. 614. https://doi.org/10.7275/10686524 https://scholarworks.umass.edu/masters_theses_2/614 This Open Access Thesis is brought to you for free and open access by the Dissertations and Theses at ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. TRANSLATING ARAB CUISINE INTO ENGLISH: 101 RECIPES A Thesis Presented by PAIMAN M.A. SALIH Submitted to the Graduate School of the University of Massachusetts Amherst in partial fulfillment of the requirements for the degree of MASTER OF ARTS February 2018 Comparative Literature © Copyright by Paiman M.A. Salih 2018 All Rights Reserved Permission granted by Chef Osama El-Sayed for the translation of the selected recipes and the use of images from the original cookbooks. TRANSLATING ARAB CUISINE INTO ENGLISH: 101 RECIPES A Thesis Presented by PAIMAN M.A. SALIH Approved as to style and content by: _________________________________________________
[Show full text]
California State University, Northridge
CALIFORNIA STATE UNIVERSITY, NORTHRIDGE FOLIC ACID IN EYGYPTIAN VEGETABLES: EFFECT OF DRYING METHOD AND STORAGE ON FOLACIN CONTENT OF t1ULUKHIYAH (CORCHORUS OLITERIUS) A thesis submitted in partial satisfaction of the requirements for the degree of Master of Science in Home Economics by Sohair Saad August, 1980 The Thesis of Sohair Saad is approved: Tung-Shan Chen, Ph.D., Chairman California State University, Northridge i i DEDICATION To t~y Son Mike And ~1y Family ; ; ; ACKNOl~LEDGB1ENT I wish to thank those who worked closely with me and contri buted their knowledge and energy toward the achievement of this goal. I would especially like to acknowledge the members of my graduate committee: Dr. ~1arjory Joseph, to whom I owe my knowledge of statistical analysis, and who helped me to solve the statistical problems through out this research. Marjaret Anita King, who taught me initially how to assay for folacin and who gave encouragement and support throughout the duration of this research. Dr. Tung-Shan Chen, to whom I give special recognition for not only serving as my major advisor, but also for the patience, guidance, and assistance given to me throughout this research. I would like to thank Seija Hurme, Linh D. Nguyen, and Cliff Lui, who served as friends and coworkers, and with whom I was able to share ideas which helped to make this project a success. I gratefully thank my brother, Raed, who acted as a chemistry advisor, consultant, sounding board and optimist throughout this en terprise. And finally I especially thank my mother, Angele Yossef, with out whose patience, understanding, unqualified encouragement, and helping, I would never have attempted nor accomplished this project.
[Show full text]