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Baked Goods Salads Halva Date Shake 7 Chicken Souvlaki Georgie's Gyros
BAKED GOODS flakey cinnamon swirl brioche 5 andros sourdough w/ honey butter 4 olive & pistachio twist danish 8 koulouri w/ taramasalata 6 chocolate halva croissant 6 halvaroons 2.5 olive oil lemon cake 3 2 wood fired pitas 5 CRETAN 14 OLYMPIA 17 olive oil fried eggs & tiny sunny side up eggs w/ fries cretan sausages & herbs & georgie’s gyro OBVI AVO TOAST 16 feta, dill, allepo pepper STRAPATSATHA 15 BAKED FETA & EGGS 17 a traditional scramble of santorini tomatoes, village farm eggs & tomatoes w/ feta bread & olives TSOUREKI FRENCH TOAST 15 cinnamon butter, tahini honey ANDROS GRANOLA 14 IKARIA 15 heaven’s honey, skotidakis egg whites, slow cooked yogurt & fruit zucchini, otv tomatoes & dill choice of 3 spreads, served w/ crudite, cheese & olives, 32 char grilled kalamaki & 2 wood fired pitas traditional tatziki 9 charred eggplant 9 CHICKEN SOUVLAKI 17 spicy whipped feta 9 GEORGIE’S GYROS 22 taramasalata 9 served on a wood fired pita w/ tomatoes, cucumber, spiced tiny cretan sausages 9 yogurt & a few fries ADD EGG 3 zucchini chips 14 char grilled kalamaki 12 crispy kataifi cheese pie 14 SALADS greek fries add feta 3 add egg 3 9 GREEN GODDESS 11 gyro 8 13 ADD chicken 6 BEETS & FETA PROTEIN octo 14 THE ANDROS 13/18 FULL COFFEE FROM LA COLOMBE COFFEE midas touch 14 french press 4/7 santorini bloody 12 espresso 3 olive martini 14 cappuccino 4 harmonia spritz 13 espresso freddo 4.5 ZERO beet it 10 7 cappuccino freddo 5 HALVA DATE SHAKE grove & tonic 11 almond freddo 5 almond, banana, cinnamon, panoma 10 honey, oatmilk JUICE FROM REAL GOOD STUFF CO. -
5778 Haroset Customs and Ingredients: No Matter How You Spell It Haroset Haroset Charoset Charoseth Kharoset Haroseth
© 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth haroses charoses A Hands-On Workshop Experience In the Tastes, Sights, Smells of the Passover Holiday Led By Rabbi Barry Dov Lerner © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 1 © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth . Family Participation Is The Essential Ingredient In All Passover Recipes There was always a sense of warmth and support when we sat in the kitchen, whether we were watching Mom (in those days it was generally a Mom thing) prepare some new or familiar dish, or when we were invited to actually participate in the cooking or baking. Not only did we have a chance to be drawn in to the actual task, but we had an extended and supportive opportunity to talk about whatever was on either her mind or on ours. Somehow it was the most encouraging environment for what today we call “communication.” The informality linked with the tastes and smells and the sight of the cooking and baking seemed just right. Today, one of the phenomena of the modern modern American family is that fathers are cooking and baking more than ever before; some claim that it is quickly becoming the number one avocation of men between the ages of 25 and 45. -
Excerpt from Encyclopedia of Jewish Food
Excerpt from Encyclopedia of Jewish Food Foulare/Folar Foulare is a sweet pastry enwrapping a hard- boiled egg or a Sephardic long- cooked egg. Origin: Iberia Other names: Greek: folariko; Italian: scalera. For a special treat, Sephardim enwrap huevos haminados (long- cooked eggs) or plain hard- boiled eggs in sweet yeast dough; as the pastries bake, the eggs bake into the dough. The dish is called foulare, which is Ladino for “scarf/enwrapping.” Cooks take great pride in the artistry of these pastries, frequently creating a different design for every family member. Each person removes the egg from the pastry, then peels and eats it as well as the sweet bread. The name of the eggs, haminados, sounds similar to that of the evil Persian prime minister, Haman, in the Purim story and— analogous to the Ashkenazic hamantaschen— eggs are referred to as huevos de Haman (Haman’s eggs). The pastry- wrapped eggs are traditionally served on Purim as well as the Sabbath preceding it, Shabbat Zakhor, when the weekly Torah portion mentions Haman’s ancestor, Amalek. Consequently, Shabbat Zakhor is referred to as Shabbat de Foulares. For Purim, the shape of the pastry is meant to symbolize either Haman’s prison bars (a basket with strips over the top of the egg) and/or parts of his anatomy (Haman’s foot and Haman’s ear). The pastries are first displayed on fancy plates before being consumed by children and adults, usually for Purim breakfast, as few can wait. Foulares may also be included among the food gifts in a Sephardic Purim misholach manot (sent portions). -
Sephardic Customs and Jewish Religious Rituals and Festivals
Sephardic Customs and Jewish Religious Rituals and Festivals In this chapter we gathered evidence of traditional customs from the Jewish community. Some of them are common to the ‘Sephardi’ Jewish culture and some are unique to the Jewish community of Izmir. We tried to understand the atmosphere surrounding those religious rituals and festivals, including traditional foods, objects, etc. The “Kucharera” The “Kucharera”, or “Tavola di Dolci” (Ladino), is a silver vessel for presenting sweets to welcome guests. The custom of presenting sweets to a guest is one of the characteristics of hospitality common to Christians and Jews in the Balkans and in the western territories of the Ottoman Empire, as Yohas indicates (Yohas, 1994). That custom is preserved by the Izmir Sephardi Jews with its typical set of vessels. This custom is not known among the Turks. When a guest enters a Jewish house in Izmir, one of the girls, a bride or another woman enters carrying a “Tavola di Dolci” (a tray of sweets). The tray is usually made of silver and has an ornamented container at its center - “Kucharera” (from the word “kuchare” means spoon), with a place for hanging personal spoons and forks. On the tray there are two or more “palaticos” - small plates containing two kinds of marmalades and water glasses. The guest takes some of the sweets with the spoon or the fork. When one finishes eating, s/he places the spoon or fork in the center container, and then drinks the water. Later s/he is served Turkish coffee. The kind of sweets presented were usually fruit marmalade like “naranjes” - marmalade made of a kind of orange, “Kayisi” - apricot marmalade, “sharopi” – white sweets made of water with sugar, almonds and walnuts. -
Wb0101 - Handmade Pita
FINISHED FOOD SPECIFICATION SHEET One Kronos Drive, Glendale Heights Illinois 60139 Document: Research and Development Effective Date: 10/13/2014 Program: Specification Program Revised By: Nancy Zuniga Location: K/Finished Product Specification/Bakery Item Name: Authentic 6" Original Item Number: 002100 Formula Number: WB0101 - HANDMADE PITA FINAL WEIGHT PER PITA 2.8 oz 79 g FINISHED PITA DIMENSIONS MINIMUM TARGET MAXIMUM WEIGHT (oz) 2.70 2.80 2.9 LENGTH (in.) 6.00 6.25 6.50 WIDTH (in.) N/A N/A N/A HEIGHT (in.) N/A N/A N/A ITEM DESCRIPTION Flavor: Typical Baked Flavor Color: Fully Baked with Toast Points on Top and Bottom Texture: Firm, Moist and Tender ITEM PACKAGING Primary Packaging: Printed Kronos Authentic 6in Primary Case Type: Printed Master Case No. of Pieces / Bag: 10 No. of Bags / Case: 12 bags No. of Pieces / Case: 120 pitas Case Gross Wt. (lbs): 22.40 lbs Cases Per Pallet: 49 cases Case Gross Wt. (kg): 10.20 kg Rows Per Pallet (Hi): 7 High Case Net Wt. (lbs): 21.00 lbs Cases Per Row (Ti): 7 Per Layer Case Net Wt. (kg): 9.53 kg Case Dimensions: 20.875 x 13.875 x 8.500 in. Cases Cube (Cu. Ft.): 1.42 Cu. Ft UPC Code Number: 0 77589 40212 9 USDA Est. #:: N/A STORAGE & SHELF LIFE & CODE DATE FORMAT Storage Conditions: FROZEN (0°F) Distributed: 10°F or Less Shelf Life from Production: Frozen (0°F): 6 Months (180 days) Code Date Format: Kwik Lok: 140011 Refrigerated (40°F): 14 Days Example: 14 (Year) 001 (Julian Date) 1 Ambient (70°F): 7 Days (Line#) Master Case: 14001101 Example: 14 (Year) 001 (Julian Date) 1 (Line#) 01 (Military Hour Certified Kosher Certified Halal Certified Organic Certified CN YES NO NO NO INGREDIENT STATEMENT INGREDIENTS WHEAT FLOUR ENRICHED (NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR, WATER, SOYBEAN OIL, YEAST, SUGAR, SALT, VITAL WHEAT GLUTEN, DOUGH CONDITIONER (MONO-DIGLYCERIDES, CALCIUM SULFATE, GUAR GUM, WHEAT STARCH, SODIUM METABISULFITE AND ASCORBIC ACID), OAT FIBER, PRESERVATIVES (CALCIUM PROPIONATE, FUMARIC ACID). -
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; -
Shakshuka Breakfast Tartines
Breakfast Served All Day! BREAKFAST SANDWICH*–$9.50 SMOKED SALMON, AVOCADO Eggs your style*, VT cheddar, applewood & EGG SANDWICH – $11 smoked bacon on housemade sourdough. Smoked salmon, avocado, red onion, capers, alfalfa sprouts, and creamy scrambled eggs served on housemade challah roll with green herbed dressing. CROISSANT SANDWICH*–$10 Egg your style*, VT cheddar, sliced tomato, avocado, baby arugula on housemade croissant. SPINACH, CORN & EGG PLATE* – $10.50 Sautéed spinach, fresh corn, and poached egg* served over garlic labneh and topped with Aleppo chili oil. Served with HALLOUMI SUNNY-SIDE housemade sourdough. BREAKFAST SANDWICH*– $7.50 Seared halloumi cheese, griddled tomato, sautéed spinach with sunny-side up egg* on housemade CORN, ZUCCHINI & POTATO BOWL* – $11.50 challah roll. Add bacon, $2 Corn, zucchini, and snap peas sautéed with pee wee potatoes and basil served over corn cream. Topped with poached egg* and CHEESE BOUREKAS Parmesan served with toasted housemade sourdough. BREAKFAST SANDWICH*– $7.50 Egg your style* served in a housemade cheese bourekas with tomato salad (contains seeds). BISCUIT EGG SANDWICH – $7 Two eggs soft scrambled served on a housemade biscuit LAMB HASH*–$14 served with tomato salad. Our version of hash. Lamb cooked in warm spices sautéed with potatoes, sweet potatoes, carrots, and EGG IN A HOLE*–$12 pickled red cabbage topped with poached egg* Two fried eggs* nestled in a housemade sesame and green dressing. Served with roasted garlic Jerusalem bagel served with tomato salad. labneh, tomato salad, and housemade challah. Add ham and VT cheddar, $1.50 SCRAMBLED EGG PLATES – $ 9.50 CROQUE MADAME*–$13.50 Prosciutto & Parmesan Housemade croissant, ham, Gruyère, Two eggs soft scrambled served with prosciutto, egg your style* topped with Mornay sauce. -
Appetizer Menu
Appetizer Menu Our menu is only a sampling of what we can prepare. All sauces, marinades, dressings, and condiments can always be altered to fit your needs and wants. We're happy to customize any of these menus, or create one based on your needs and wants or specific party theme. We accommodate vegetarian, vegan, and gluten-free diets on a daily basis. Just ask! Call us at 859.250.0881 or e-mail Chef Mavis at [email protected] for your quote! FRUIT AND CHEESE Baked Brie: Your choice of Made by Mavis jam (sweet or spicy), puff pastry, crackers (V) Beer Jam and Cheese Platter: Assorted cubed cheeses with Made By Mavis Bourbon Barrel Stout Syrup, grapes, and toothpicks for dipping (V) Best Ever Beer Cheese: served with soft pretzel bites (V) Fresh Fruit Skewers: served with fluffy dipping sauce OR add cheddar cubes (V, GF) Goat Cheese, Pesto, & Sun-Dried Tomato Terrine: the ultimate cheese ball (V, GF) Goat Cheese and Apricot Truffles: rolled in pistachios and fresh herbs (V, GF) Pears & Brie: a gorgeous stacked cheese appetizer with balsamic glaze & crackers (V, GF) Sliced Fruit & Cheese Platter: American and European cheeses, sliced fresh fruit (V, GF) Sweet Basil Cheesecake: a glorious savory cheesecake, crackers and grapes (V, GF) Build Your Own Bruschetta Bar Toasted crostini served with an assortment of savory and sweet toppings appealing to meat eaters and vegetarians alike! Toppings include: pepperonata, olive tapenade, whipped ricotta, prosciutto, charcuterie, goat cheese, artisan jam, and pesto SNACKS ~Deviled Eggs~ Bacon-Jalapeno -
The Sephardim of the United States: an Exploratory Study
The Sephardim of the United States: An Exploratory Study by MARC D. ANGEL WESTERN AND LEVANTINE SEPHARDIM • EARLY AMERICAN SETTLEMENT • DEVELOPMENT OF AMERICAN COMMUNITY • IMMIGRATION FROM LEVANT • JUDEO-SPANISH COMMUNITY • JUDEO-GREEK COMMUNITY • JUDEO-ARABIC COMMUNITY • SURVEY OF AMERICAN SEPHARDIM • BIRTHRATE • ECO- NOMIC STATUS • SECULAR AND RELIGIOUS EDUCATION • HISPANIC CHARACTER • SEPHARDI-ASHKENAZI INTERMARRIAGE • COMPARISON OF FOUR COMMUNITIES INTRODUCTION IN ITS MOST LITERAL SENSE the term Sephardi refers to Jews of Iberian origin. Sepharad is the Hebrew word for Spain. However, the term has generally come to include almost any Jew who is not Ashkenazi, who does not have a German- or Yiddish-language background.1 Although there are wide cultural divergences within the Note: It was necessary to consult many unpublished sources for this pioneering study. I am especially grateful to the Trustees of Congregation Shearith Israel, the Spanish and Portuguese Synagogue in New York City, for permitting me to use minutes of meetings, letters, and other unpublished materials. I am also indebted to the Synagogue's Sisterhood for making available its minutes. I wish to express my profound appreciation to Professor Nathan Goldberg of Yeshiva University for his guidance throughout every phase of this study. My special thanks go also to Messrs. Edgar J. Nathan 3rd, Joseph Papo, and Victor Tarry for reading the historical part of this essay and offering valuable suggestions and corrections, and to my wife for her excellent cooperation and assistance. Cecil Roth, "On Sephardi Jewry," Kol Sepharad, September-October 1966, pp. 2-6; Solomon Sassoon, "The Spiritual Heritage of the Sephardim," in Richard Barnett, ed., The Sephardi Heritage (New York, 1971), pp. -
Sephardic Customs As a Discourse Topic in the Ladinokomunita
David M. Bunis Sephardic CustomsasaDiscourseTopic in the Ladinokomunita Internet Correspondence Circle JudezmoLanguageand Cultureinthe Modern Era The 1492 Expulsion of the Jews from Castile and Aragon brought most of the Jew- ish refugees from Iberia to the regions of the Ottoman Empire. Themajority of their descendants continued to reside in those regions into moderntimes. In the empire of the sultans,these Sephardim developedaJewishlanguage which came to be known by namessuch as Djudezmoand Djudyó(or “Jewish,” because of its association with the Judaism of its speakers); Ladino (“Latin” or “Romance,” because its Hispanic component derivated from Latin); Franko (re- flecting Turkish frenkçe, “Western European language,” because its speakers reached the Ottoman Empire from Western Europe); Djudeo-espanyol(“Judeo- Spanish,” because the maskilim or “enlightened Jews” of nineteenth-century western and central Europe convinced Ottoman Sephardic intellectuals that their group languagewas ahybrid Spanish, unique to the Jews); and, again under maskilic influence, simply Spanyol(or “Spanish,” because manySephar- dim accepted the maskilic argument that the languagethey werespeaking was Spanish, although in acorrupt form).¹ In the nineteenth century, much of the ethnicallyand linguisticallyhetero- geneous Ottoman Empire began to be torn asunder,replacedbynew nation- The research upon which the present article is based wassupportedbyThe Israel Science Foun- dation (grant no. 1105/11). Warm thankstomywifeMattatfor her valuable suggestions; to Ra- chel Amado Bortnick forhelping me use Ladinokomunita as arich sourceoflinguistic and cul- turaldata; to the Ladinokomunitamembers whose words arequotedhere (without error,I hope); and to allofthe membersofLadinokomunita for their part in documenting the cultural treasuresofJudezmo-speaking Jewry. Saludozos ke esten, amen! On the names for Judezmo and other Jewish languages, see David M. -
Starters Gyros Pita Wraps Papouli's Family Recipes Plates Family Meal To
starters gyros papouli’s family recipes served with choice of rice pilaf or fries served with pita, side salad and choice of rice pilaf or fries SPANAKOPITAS (V) (sub cup of soup, salad or Greek fries \\ 1.00) (sub cup of soup, salad or Greek fries \\ 1.00) petite Greek pies of spinach, feta and herbs baked between layers of filo \\ 3.99 CLASSIC SPANAKOPITA (V) choice of chicken or beef/lamb*, lettuce, onion, tomato, savory Greek pie of spinach, feta and herbs FALAFEL BITES (V+, GF) house-made tzatziki sauce \\ 8.99 baked between layers of filo \\ 8.99 ground chickpeas, onions, fresh herbs, spices, fried, served with pickled radish and tahini sauce \\ 3.49 SPARTAN PASTITSIO choice of chicken or beef/lamb*, grilled onion, green pepper “Greek lasagna” macaroni, ground beef & cheeses DOLMAS (V+, GF) and mushroom, mozzarella, house-made tzatziki sauce \\ 8.99 topped with béchamel sauce \\ 9.99 grape leaves stuffed with rice & herbs \\ 3.49 ATHENIAN CHICKEN RIGANATO (GF w/o pita) MARINATED OLIVES (V+, GF) choice of chicken or beef/lamb*, French fries, onions, roasted half chicken marinated Greek style Kalamata, black and green olives, herbs and spices \\ 2.99 tomatoes, Greek mustard sauce \\ 8.99 in lemon, olive oil & herbs \\ 10.99 GREEK FRIES (V, GF) pita wraps TOUR OF GREECE tossed with herbs, spices, feta and lemon \\ 3.99 served with choice of rice pilaf or fries spanakopita, pastitsio, souvlaki and tzatziki \\ 11.49 (sub cup of soup, salad or Greek fries \\ 1.00) HUMMUS (V+, GF w/o pita) LOUKANIKO chickpeas, sesame tahini, and seasonings -
Glycemic Index Food Guidepdf
Milk, Alternatives and Other Beverages Low Glycemic Index Medium Glycemic Index High Glycemic Index Glycemic Index Food Guide (55 or less) (56 to 69) (70 or more) Choose Most Often Choose Less Often Choose Least Often The glycemic index (GI) is a scale that ranks a Diabetes Canada recommends choosing carbohydrate-containing food or drink by how much lower GI foods and drinks more often to help Almond Milk Rice Milk it raises blood sugar levels after it is eaten or drank. control blood sugar. Cow Milk Foods with a high GI increase blood sugar higher (Skim, 1%, 2%, Whole) Work with your Registered Dietitian to add foods and faster than foods with a low GI. Frozen Yogurt and drinks to your lists, create action plans that Greek Yogurt There are three GI categories: include choosing lower GI foods, adapt your Soy Milk favourite recipes, and fi nd ways to swap/substitute Yogurt (Skim, 1%, 2%, Whole) low GI foods into your meal plan. Additional foods: Additional foods: Additional foods: Checking your blood sugar before, and 2 hours 1. 1. 1. after, a meal is the best way to know how your body 2. 2. 2. handles certain foods and drinks. 3. 3. 3. Milk, alternatives, and other beverages listed include fl avoured (e.g. chocolate), sweetened and Green = Go unsweetened varieties. Low GI (55 or less) Choose Most Often Vegetables Milk Yellow = Caution Meat and Alternatives Medium GI (56 to 69) Choose Less Often Low Glycemic Index Medium Glycemic Index High Glycemic Index Red = Stop and think Grains and Meat and High GI (70 or more) Choose Least Often Starches Alternatives (55 or less) (56 to 69) (70 or more) Fruit Choose Most Often Choose Less Often Choose Least Often Foods in the high GI category can be swapped with foods in the medium and/or low GI category Baked Beans Lentil Soup (ready-made) to lower GI.