Full Menu 19 Copy

Total Page:16

File Type:pdf, Size:1020Kb

Full Menu 19 Copy BREADS HEALTHY HABITS Garlic Bread 6 Romaine Baby Leaf Caesar 16 (VO) (GFO) Cheese and Bacon Bread 9 Cheese and crispy bacon Baby cos lettuce, crispy bacon bits, parmesan, garlic croûtons tossed with roast garlic and parmesan dressing, Bazlama Bruschetta Pizza (V) 10 finished with a fresh poached egg Toasted turkish style naan with fresh cherry tomato, spanish onion, aged Sweet Potato and Haloumi Salad 19 parmesan, basil infused olive oil and (V) (GF) balsamic semi glaze Roast sweet potato, grilled haloumi, baby spinach, cherry tomato, spanish onion, roasted crushed macadamia ENTREES nuts finished with olive oil and raspberry vinegar semi glaze Chips and Gravy 7 Garden To The Plate (V) (GF) 19 Sweet Potato Fries 8 Char grilled seasonal vegetables Rustic sweet potato chips served with stacked with haloumi, roast beetroot roast garlic aioli pesto, baby spinach, basil and sundried tomato coulis Buffalo Wings (GF) 10 (6) Tender chicken wings coated in Add Avocado 3 A dd Chicken 5 our own spice blend fried until crispy, Add Calamari 5 Add Beef 8 and tossed in your choice of either spicy buffalo, mild plum or smoky BBQ sauce FROM THE PAN Lemon Pepper Calamari (GF) 12 Fettuccine Boscaiola 17 Marinated calamari, lightly dusted in Sautéed bacon, onion, garlic and lemon pepper, fried crisp and served mushrooms tossed in fettuccine, finished with ponzu aioli with cream, chives and parmesan Crab and Sweet Corn Add Chicken 5 Spring Rolls (3) 14 Cheeky Chimichurri Risotto 18 House made blue swimmer and Chimichurri braised beef cheek, sautéed charred sweet corn spring rolls served chorizo, onion and garlic tossed through with thai sweet chilli sauce risotto, finished with parmesan crisp BURGERS All burgers are served with fries. A choice of either a turkish or damper roll is available Piggy Mores 17 Smoked pulled pork, smoked bacon, crisp memphis slaw and baconnaise “She Was Madder Than A Wet Hen” 17 Southern fried chicken, buffalo sauce, pickled celery, blue cheese and pickled tomato relish Garden to Plate Burger 19 Char grilled seasonal vegetables stacked with haloumi, roast beetroot pesto, baby spinach and tomato relish Jalapeño Jacked Beef Burger 19 House made beef, jalapeño and cheddar pattie, char grilled to medium with chipotle aioli, crisp cos, battered onion rings and fresh tomato HAVE YOUR SAY... GO INTO OUR MONTHLY DRAW TO WIN A $50 VENUE VOUCHER WHEN YOU REVIEW US. FILL DETAILS IN-STORE TO WIN! SPECIALTY LOCAL MAINS FAVOURITES Smoked Pulled Porky Pie 19 Lemon Pepper Calamari 17 Tender smoked pulled pork in pastry Marinated calamari, lightly dusted in baked until golden with memphis lemon pepper fried crisp served with style slaw and grilled corn on the cob chips and salad finished with ponzu aioli Chicken Schnitzel 17 Dukkah Pork 26 Served with chips, salad and your choice 300g Pork cutlet dusted in dukkah of sauce spice and pan fried served on fruity Grilled chicken breast 3 cous cous finished with spiced pumpkin sauce Chicken Parmigiana 19 Schnitzel topped with ham, mozzarella and tomato basil sauce served with Triple CCC Mignon (GF) 24 chips and salad Chicken breast topped with cranberries and camembert cheese, wrapped in Grilled chicken breast 3 prosciutto, pan fried to perfection served Beer Battered Sweet Lip 20 on sweet potato dauphinoise and seasonal Ale beer battered sweet lip served greens, finished with cranberry red wine with chips and salad finished with reduction tartare and lemon Market Fish Of The Day Market Price Garlic Prawns (GF) 24 See Chef’s specials board Succulent green prawns tossed in a creamy garlic sauce served with baby spinach on pilaf THE CHAR 180gr Eye Fillet 28 300gr Rib Fillet 34 500gr Angus Rump 32 300gr Angus Sirloin 30 All Steaks Cooked To Your Liking Green Option Seasonal garden salad, caesar, memphis slaw or steamed medley of vegetables Potato Lovers Fries, creamy mash potato, roast potatoes with sour cream and chives Sweet potato fries $2 extra HOUSE MADE SAUCES TOPPERS Peppercorn, Creamy Mushroom, Dianne, Fried Eggs (2) 4 Gravy, Chilli, Hollandaise Lemon Pepper Calamari 5 Wings with your Choice of Sauce Extra Sauce 2 5 Garlic Prawns 8 KIDS MENU $10 SENIOR’S MEAL Nuggets and Chips Fish and Chips DEAL OF THE DAY Includes: Cheese Burger and Chips $ Entree Grilled Chicken Breast and Chips 20 Seniors Meal Carbonara Pasta and Garlic Bread Dessert and Coffee or Tea Add mash and vegetables 2 See specials board for details www.aspleycentraltavern.com.au /Aspleycentraltavern aspleytavern.
Recommended publications
  • Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours
    International Journal of Food Science and Nutrition Engineering 2012, 2(5): 89-95 DOI: 10.5923/j.food.20120205.04 Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours Hace r Levent1,*, Nermin Bilgiçli2 1M ut Vocational School for Higher Education, Mersin University, Mersin, 33600, Turkey 2Department of Food Engineering, Agricultural Faculty, Selçuk University, Konya, 42049, Turkey Abstract In this research, lupin, buckwheat and oat flours (30%) and their blends (15%+15% and 10%+10%+10%) were used in Turkish flat breads (bazlama and yufka) production for nutritional enrichment. Some physical (diameter, thickness, spread ratio and color), chemical (moisture, ash, crude protein and mineral content) and sensory properties of bread samples were investigated. High protein levels of lupin flour (LF) increased the protein content of bazlama and yufka samples from 11.85% and 11.62 % to 19.97% and 19.74 %, respectively. The highest ash content was obtained with addition of 30% buckwheat flour (BF) in flat breads. Generally all of the minerals in breads containing LF, BF and oat flour (OF) or their blends were found significantly higher (p<0.05) than that of control breads. BF addition increased the darkness and redness o f the bread samples. While the lowest sensorial scores for flat breads were obtained with 30% LF or 15% LF+15% OF addition, bazlama containing 30% OF or 10% LF+10% BF+10% OF and yufka containing 30% OF or 15% LF+15% BF or 10% LF+10% BF+10% OF appreciated with higher rates after control breads by panelists.
    [Show full text]
  • The Effect of Microwave, Autoclave and Hot Air Oven Stabilized Wheat Bran Substitution on Nutritional and Sensorial Properties of Flat Breads
    ORIGINAL ARTICLE/ORİJİNAL ÇALIŞMA FULL PAPER TAM MAKALE THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS Nilgün ERTAŞ Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Koycegiz Campus, Konya, Turkey Corresponding author: Received:.06.04.2016 Nilgün ERTAŞ, Necmettin Erbakan University, Faculty of Accepted: 22.06.2016 Engineering and Architecture, Department of Food Enginee- Published online: 11.07.2016 ring, Koycegiz Campus, 42090, Konya, Turkey E-mail: [email protected], [email protected] Abstract: The influence of stabilized wheat bran enrichment on the nutritional and sensorial properties of leavened and unleavened flat bread was studied. Wheat bran was sta- bilized with three applications (hot air oven, microwave and autoclave). The stabilization methods affected the physical characteristics of bazlama (thickness, spread factor) and yufka (diameter, thickness, spread factor) samples. In bazlama samples, substitution of stabilized wheat bran (SWB) lead to significant decrease in L* and increase in a* and b* values compared to the con- trol bazlama. While autoclave and microwave stabili- zation methods are the most effective methods to de- crease the phytic acid content for bazlama samples, for yufka samples; autoclave stabilization is the best. The mineral content (Ca, K, Mg, Mn, P, Fe and Zn) of ba- zlama and yufka samples significantly (p<0.05) in- creased with SWB substitution.
    [Show full text]
  • Improvement of Flat Bread Processing and Properties by Enzymes
    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
    [Show full text]
  • Food from Around Europe
    48 Recipes! Food from around Europe Collected and cooked by pupils in Denmark, England, Germany and Turkey “I am surprised and happy to experience all the hospitallity and kindness we have met, visiting people abroad.” “I really liked it. I think it was nice that we travelled to Daniella, Skibhusskolen TTyrkey. Alle the people were very kind and friendly. I like all the things we did. We thank all the EU-people.” SusanneS Scholtysik, 15 years, Michael-Ende-Schule Essen Essential The Essen Essential project was the result of a Comenius Contact Seminar hold in Kinsale, Ireland in November, 2006. A group of interested and enthusias- tic teachers from Denmark, England, Germany and Turkey decided to work together with a small group of pupils in their schools to create an international Recipe book. An important integral part of the work with students was to fi nd suitable recipes that were traditional in the local area as well as to look at the healthiness of the recipes. Essen Essential has without a doubt been extremely successful and enriching experience for all these involved. These that participated, pupils and teach- ers, were asked to broaden their knowledge and experience of other European Union countries by visiting each other countries and lasting friendships have been established. This recipe book is the result of all their hard work. Fiona Conley Project Manager ”When I arrived in England, I felt very excited and only wanted to meet my penfriend, Emily. She spoke to me as if one of her friends. Her teachers Mrs Fiona Conley and Elain Storey were very kind and lovely people.
    [Show full text]
  • Ksü Sağlik Uygulama Ve Araştirma Hastanesi
    Doküman Kodu DİY.PL.002 Yayın Tarihi 08.01.2016 DİYABETİK BESLENME PLANI Revizyon Numarası 0 Revizyon Tarihi 0 Sayfa No 3/4 EKMEK ÇEŞİTLERİ 1 servis ölçüsü 15 gram karbonhidrat içerir TAHILLAR VE DİĞER TAHIL ÜRÜNLERİ SERVİS MİKTAR( ÖLÇÜSÜ gr) 1 servis ölçüsü 15 gram karbonhidrat içerir BAZLAMA 1/16 adet 25 SERVİS ÖLÇÜSÜ MİK BEYAZ EKMEK 1 dilim 25 TAR( ÇAVDAR EKMEĞİ 1 dilim 25 gr) HAMBURGER ½ adet 25 UN (buğday, pirinç, patates) 3 silme* çorba kaşığı 20 EKMEĞİ NİŞASTA (buğday, mısır) 3 silme çorba kaşığı 15 KEPEKLİ EKMEK 1 dilim 25 BULGUR (çiğ) 2 silme çorba kaşığı 20 MISIR EKMEĞİ 1 dilim 25 BULGUR PİLAVI 1/3 su bardağı 40-50 PİRİNÇ (çiğ) 3 silme çorba kaşığı 20 RAMAZAN PİDESİ 1/16 adet 25 PİRİNÇ PİLAVI 1/3 su bardağı 40-50 SANDVİÇ EKMEĞİ 1/3 adet 25 İRMİK 2 silme çorba kaşığı 20 YULAF EKMEĞİ 1 dilim 25 ERİŞTE(çiğ) 3 silme çorba kaşığı 15 KANDİL SİMİDİ 1 adet 30 BİSKÜVİ VE KRAKER ÇEŞİTLERİ KESTANE 3 adet orta boy 35 1 servis ölçüsü 15 gram karbonhidrat içerir KESTANE(haşlanmış) 2-3 adet orta boy 50 KESTANE (kavrulmuş) 3-4 adet orta boy 30 SERVİS MİKTA KUSKUS(çiğ) 3 silme çorba kaşığı 15 ÖLÇÜSÜ R(gr) ERİŞTE (çiğ) 3 silme çorba kaşığı 15 GALETA 2-3 adet 20 MAKARNA (spagetti, çiğ) ¼ su bardağı 20 GRİSİNİ (sade, kepekli, 2,5 adet 16-17 MAKARNA(spagetti, ½ su bardağı 45 yulaflı) pişmiş) BADEM KRAKER 1/3 paket 14-15 ŞEHRİYE(çiğ) 2 silme çorba kaşığı 20 BALIK KRAKER 1/3 paket 14-15 ŞEHRİYE PİLAVI 3-4 silme çorba kaşığı 40 PİZZA KRAKER 1/3 paket 14-15 TARHANA 2,5 silme çorba kaşığı 25 TUZLU BİSKÜVİ 2-3 adet 20 POĞAÇA (sade) ½ adet 30 POĞAÇA (peynirli)
    [Show full text]
  • Pakmaya-Firincilik-Katalog-1.Pdf
    Maya İleri Teknoloji Uzmanı Fırıncılık ve Pastacılık Çözümleri 40 yılı aşan tecrübemiz, 130’dan fazla ülkeye ihracatımızın 5 Kıta Milyonlarca Tüketici güveniyle pastacılık sektörü için kalite ve lezzet üretiyoruz. 130 Ülkeye 2.050 Emeğinizin hakkını vermek, İhracat Çalışan ustalığınızı taçlandırmak için, ürünün de hizmetin de en iyisiyle her zaman yanınızdayız. 1000+ 500+ Distribütör Ürün 2 3 SANAYI VE TEKNOLOJI BAKANLIĞI NUMARALI 2019 FAGEM Fırıncılık ve Pastacılık Ar-Ge Merkezi FAGEM Fırıncılık ve Pastacılık Ar-Ge Merkezi, ekmek, pasta ve ekmek geliştirici maddeleri araştırmak ve yeni ürünler tasarlamak, işinin ustası “yeni nesil” fırıncılar yetiştirmek için çalışıyor. Her yıl farklı ülkelerden yüzlerce un ve ekmek üreticisi FAGEM’e gelerek toplantı ve seminerlere katılıyor, bilgi ve deneyim paylaşıyor. FAGEM uzmanları dünyanın her köşesindeki Pakmaya müşterilerini ziyaret ederek yeni ürünlerin kullanımıyla ilgili uygulamalı bilgiler veriyor. PAKBİOMER Pak Biyoteknoloji Merkezi İzmit’te faaliyet gösteren Pakbiomer, maya özelinde çalışmaların yapıldığı, sektöre yenilik katan projelerin geliştirildiği köklü bir Ar-Ge merkezidir. Fırıncılık ve pastacılık sektörleri için daha kaliteli, dayanıklı, işlevsel ürünler geliştirmeyi hedefleyen, ortak projeler üreten merkezde iki araştırma laboratuvarı, pilot tesis ve çevre teknolojisi laboratuvarı yer alıyor. Biyoloji, moleküler biyoloji, biyokimya bölümleri, gıda, kimya ve biyomühendislik bölümleri ile elektrik elektronik ve çevre mühendisliği gibi farklı disiplinlerden doçent, doktor ve yüksek
    [Show full text]
  • Quality Assurance and Safety of Crops & Foods
    Wageningen Academic Quality Assurance and Safety of Crops & Foods, 2015; 7 (2): 207-215 Publishers Utilisation of buckwheat flour in leavened and unleavened Turkish flat breads G. Yıldız1* and N. Bilgiçli2 1Uludag University, Faculty of Agriculture, Department of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey; 2Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, 42060 Konya, Turkey; [email protected] Received: 27 March 2013 / Accepted: 19 November 2013 © 2014 Wageningen Academic Publishers RESEARCH ARTICLE Abstract Whole buckwheat flour (WBF) was used in leavened flat bread (bazlama) and unleavened flat bread (yufka) formulations to improve the nutritional status of flat breads. WBF replaced wheat flour at 10, 15, 20, 25 and 30% levels in both flat breads. The effects of WBF on some rheological properties of dough and some physical, chemical and sensory properties of flat breads were studied. The effects of some additives (gluten and sodium stearoyl-2-lactylate; SSL) for improving dough rheology and bread properties were also investigated. For this purpose WBF replaced wheat flour at 20, 30 and 40% levels in flat bread formulation with the aid of additives. WBF increased water absorption and development time values of dough up to 93.3% and 14.4 min, respectively. While dough stability, energy and resistance values were adversely affected by an increasing level of WBF, usage of gluten and SSL improved those parameters significantly. Ash, protein and crude fibre content of both flat breads were found at the highest ratio in 30-40% level of WBF with additive combination. Phytic acid content ranged between 163.03 and 651.04 mg/100 g in bazlama and between 220.01 and 772.34 mg/100 g in yufka samples.
    [Show full text]
  • Lunch Catering Menu Sandwich Platters
    Lunch Catering Menu Sandwich Platters We kindly ask that orders be placed 48 hours in advance Small (12 half sandwiches) / Large (24 half sandwiches) We have a variety of Catering orders available: beautiful spaces Served in house-made Turkish flatbread with tahini 11:00 am -12:00 pm & 1:00 pm – 2:00 pm that are able to accommodate yogurt, red schug sauce, tomato, cucumber, onion, a variety of groups Mezze cabbage, lettuce La Terrasse (full side) (serves 10-12) Grilled Salmon Sandwiches 90 / 180 Standing reception: 90 guests HUMMUS cumin, olive oil, grilled Turkish flatbread 80 Chickpea & Green Lentil Falafel Sandwiches served Seated lunch / dinner: 68 guests with roasted vegetables, hummus, lettuce 78 / 156 La Terrasse (half side) BARCHA’S RATATOUILLE eggplant, onion, celery, tomato, green olives, pine Spit-Roasted Shawarma with peperonata and Standing reception: 45 guests nuts, golden raisins, grilled Turkish flatbread 90 potatoes Seated lunch / dinner: 34 guests Buttermilk Marinated Chicken 90 / 180 La Terrasse (front) Entrée Salads Spiced Lamb 90 / 180 Standing Reception: 25 guests Seated lunch / dinner: 18 guests Small (serves 3-4) $40 / Large (serves 7-8) $75 Skewer Platters Medina Served with and spicy red schug sauce. Standing reception: 60 guests FATTOUSH gem lettuce, peppadew pepper, cucumber, feta, green onion, radish, Seated lunch / dinner: 50 guests mint, sumac, pita, lemon vinaigrette Small (6 skewers) / Large (12 skewers) Restaurant Buyout Grilled marinated wild gulf shrimp skewers 60 / 120 (Inside) ARUGULA parmesan cheese,
    [Show full text]
  • Turkish Cuisine
    Turkish Cuisine Seminar contribution to the module "Terrestrial Ecosystems" (2101-230) Institute of Botany (210a) · University of Hohenheim · Stuttgart presented by Tobias Baumgartner on January 24, 2019 Overview Introduction and history of Turkish cuisine Main ingredients of Turkish cuisine Regional distinctions Typical dishes and beverages 19.02 Introduction and history of Turkish cuisine Turkey possesses one of the broadest, most outstanding food cultures in the world. It is influenced by the mainly Arabic and Asian heritage of the Turkish tribes, but also from the Western culture. The Ottoman Empire played a major role in the great diversity of it‘s culture. A depiction of the Ottoman Empire and its dependencies in 1683, with indication of territory held prior to that date [1]. 19.03 At the beginning, the tribal Turks from Central Asia lived as nomads via animal husbandry, so naturally their food consisted of a variety of milk products, wheat flour baked goods and Kebab (grilled meat). A Yörük shepherd in Ala Dağlar, Taurus Mountains, Turkey [2]. 19.04 As time progressed and the tribes grew and interacted more with each other, they settled more and more of Anatolia and big trad lines coming from the West and East were formed, e.g. the famous Silk Road spanning up to East Asia. From there, the influence of other cultures grew, settlements were created and they began practicing agriculture in a broader way. Rough outline of a few routes of the Silk Road [3]. 19.05 With the fall of the Ottoman Empire, the influence of Western culture, especially European culture, grew in the now newly formed Republic of Turkey, which was eager to accept this change in order to strengthen the relationship with their new allies.
    [Show full text]
  • Quality Assurance and Safety of Crops & Foods
    Wageningen Academic Quality Assurance and Safety of Crops & Foods, 2015; 7 (3): 321-326 Publishers The assessment of leavened and unleavened flat breads properties enriched with wheat germ H. Levent1, N. Bilgiçli2* and N. Ertaş2 1Mersin University, Mut Vocational School of Higher Education, University Street 69, 33600 Mersin, Turkey; 2Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Dr. Hulusi Baybal Street 12, 42060 Konya, Turkey; [email protected] Received: 16 September 2013 / Accepted: 10 January 2014 © 2014 Wageningen Academic Publishers RESEARCH ARTICLE Abstract Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened flat bread (bazlama) and unleavened flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both flat breads were determined. Surface colour of flat breads containing CWG/FWG became darker, more reddish and yellowish compared to control breads. The ash, protein and fat content of flat breads improved with increasing amount of CWG/FWG in flat bread formulation. A significant (P<0.05) increase was also obtained in Fe, K, P and Zn contents of the flat breads in all usage levels of CWG/FWG. As a result of sensory evaluation, leavened flat breads containing CWG had higher overall acceptability scores than leavened flat breads prepared with FWG. CWG usage over 20% level in leavened flat bread and over 10% level in unleavened flat bread caused a decrement in overall acceptability scores of flat breads.
    [Show full text]
  • II. INTERNATIONAL DEVELİ - ÂŞIK SEYRÂNÎ and TURKISH CULTURE CONGRESS Develi Announcements
    II. ULUSLARARASI DEVELİ - ÂŞIK SEYRÂNÎ VE TÜRK KÜLTÜRÜ KONGRESİ Develi Bildirileri II. INTERNATIONAL DEVELİ - ÂŞIK SEYRÂNÎ AND TURKISH CULTURE CONGRESS Develi Announcements Cilt 1/ Volume 1 Kayseri Büyükşehir Belediyesi 174 Kültür Yayınları Kitap Adı II. Uluslararası Develi - Âşık Seyrânî ve Türk Kültürü Kongresi / 1. Cilt “Develi Bildirileri” Editör Recep Özkan Birinci Baskı Ağustos 2021 ISBN 978-605-9117-59-3 ISBN Takım No 978-605-9117-58-6 Gözden Geçirenler Yayın Koordinatörü Salih ÖZGÖNCÜ Muhammed KARADURMUŞ Yayın Yürütme Kurulu Erkan KÜP Gülsema YURTTAŞ Mustafa ERDOĞDU Rumeysa ERSÖZLÜ Maide GÜZELOĞLU Mustafa ERGÜL Tasarım Ahmet Deniz DOĞAN Tuğba KAYGISIZ Kapak Ali SARAÇOĞLU Sena BABÜR Yapım BİLGE TASARIM ATÖLYESİ Barbaros Mahallesi Oymak Caddesi Sümer Hukuk Plaza A Blok (8) Kat: 10/55 Kocasinan KAYSERİ T.: +90 352 221 16 16 www.bilgegrafik.com ÖNDER OFSET Baskı ve Cilt Organize Sanayi Bölgesi 22. Cadde No 27 Melikgazi/Kayseri // T.: +90 352 331 44 00 Adres Kayseri Büyükşehir Belediyesi Kültür ve Sosyal İşler Daire Başkanlığı T. +90 352 220 70 90 Bu kitap KAYSERİ BÜYÜKŞEHİR BELEDİYESİ©’nin bir kültür hizmetidir. Eserin tüm hakları saklıdır. Yazılar ve görsel malzemeler izin alınmadan kullanılamaz. II. ULUSLARARASI DEVELİ - ÂŞIK SEYRÂNÎ VE TÜRK KÜLTÜRÜ KONGRESİ 1. CİLT “DEVELİ BİLDİRİLERİ” II. INTERNATIONAL DEVELİ - ÂŞIK SEYRÂNÎ AND TURKISH CULTURE CONGRESS VOLUME 1 “DEVELİ ANNOUNCEMENTS” İÇİNDEKİLER ÖNSÖZ ............................................................................................................................................................................................................................vii
    [Show full text]
  • EKİM AYI BESLENME Ve YEMEK LİSTESİ 2018
    2018 - 2019 EĞİTİM-ÖĞRETİM YILI EKİM AYI BESLENME ve YEMEK LİSTESİ TARİH SABAH KAHVALTISI ÖĞLE YEMEĞİ İKİNDİ ARA ÖĞÜNÜ Sade Omlet Tarhana Çorba Damla Çikolatalı Kaşar Peynir Orman Kebabı Muffin Süt Yeşil+Siyah Zeytin Tereyağlı Yüksük Makarna 01 Ekim 2018 Pazartesi Domates+Salatalık Ayran Ihlamur Toplam Kalori:882 Tahin Pekmez Süzme Mercimek Dereotlu Special Beyaz Peynir Çorba Mantı Meyve Yeşil+Siyah Zeytin Yeşil Salata Meyve 2 Ekim 2018 Salı Domates+Salatalık Süt Toplam Kalori:845 Simit Tel Şehriye Peynirli Katlama Üçgen Peynir Çorba Limonata Yeşil+Siyah Zeytin Etli Kuru Fasulye 3 Ekim 2018 Çarşamba Domates+Salatalık Bulgur Pilavı Süt Cacık Toplam Kalori :868 Peynirli Omlet Domates Çorba Yoğurt Burgu Peynir Yoğurtlu Pideli Köfte Meyve Yeşil+Siyah Zeytin Çoban Salata 4 Ekim 2018 Perşembe Domates+Salatalık Ihlamur Toplam Kalori:1019 Kaşar Peynirli Sandviç Yayla Çorba Browni Damla Peynir Sebzeli Et Sote Süt Yeşil+Siyah Zeytin Arpa Şehriyeli Pirinç Pilavı 5 Ekim 2018 Cuma Domates+Salatalık Meyve Süt Toplam Kalori:863 Sade Omlet Ezogelin Çorba Havuçlu Kek Kaşar Peynir Tas Kebabı Süt Yeşil+Siyah Zeytin Melek Pilavı 8 Ekim 2018 Pazartesi Domates+Salatalık Ayran Ihlamur Toplam Kalori:943 Tereyağ Bal Yayla Çorba Yoğurt Beyaz Peynir Tavuk Pirzola-Çıtır Patates Meyve Yeşil+Siyah Zeytin Napoliten Soslu Makarna 9 Ekim 2018 Salı Domates+Salatalık Meyve Süt Toplam Kalori:962 Peynirli Omlet Alaca Çorba Üzümlü Muffin Damla Peynir Sebzeli Kebap Süt 10 Ekim 2018 Yeşil+Siyah Zeytin Tereyağlı Erişte Çarşamba Domates+Salatalık Ayran Ihlamur Toplam Kalori:958
    [Show full text]