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KOSEBASI OMAN Mainmenu.Pdf
ﺷﻤﻨﺪر ﺑﺎﻟﻠﺒﻨﺔ Pembe Sultan ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٩ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 9 am to 12 noon ﺣﻤﺺ Humus 1.800 OMR ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 1.500 OMR ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 2.000 OMR ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Heart of artichokes served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 2.000 OMR أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade yoghurt, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 1.700 OMR زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade yoghurt ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 2.100 OMR ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد واﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 2.100 OMR ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ and green onion, served with Turkish spices and pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 1.900 OMR ﻛﻮﺳﺎ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade yoghurt, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye -
Borek Böregi
ﺷﻤﻨﺪر ﺑﺎﻟﻠﺒﻨﺔ Pembe Sultan ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٨ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 8 am to 12 noon ﺣﻤﺺ Humus 20 SR ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 17 SR ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ اﻟﻄﺎزج Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 20 SR ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Heart of artichokes served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 21 SR أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade yoghurt, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 18 SR زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade yoghurt ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 20 SR ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد و اﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 19 SR ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ and green onion, served with Turkish spices and pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 21 SR ﻛﻮﺳﺔ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade yoghurt, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye 21 SR ﻓﺎﺻﻮﻟﻴﺎ ﺧﻀﺮاء ﻣﻄﻬﻴﺔ -
ED611743.Pdf
ISSN 1849-7209 FACULTY OF EDUCATION JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK CROATIAN ACADEMY OF SCIENCES AND ARTS THE CENTER FOR SCIENTIFIC WORK IN VINKOVCI EDITORS VESNICA MLINAREVIĆ, MAJA BRUST NEMET, JASMINA HUSANOVIĆ PEHAR INTERCULTURAL EDUCATION OBRAZOVANJE ZA INTERKULTURALIZAM CONFERENCE PROCEEDINGS 4th International Scientific and Professional Conference INTERCULTURAL EDUCATION Osijek, September 17th – 18th 2020 OSIJEK, 2021 Title Intercultural Education Obrazovanje za interkulturalizam Publisher Faculty of Education, Josip Juraj Strossmayer University of Osijek, Republic of Croatia Croatian Academy of Sciences and Arts, the Center for Scientific Work in Vinkovci, Republic of Croatia For the publisher Damir Matanović, PhD, Professor Editors Vesnica Mlinarević, PhD, Professor (Republic of Croatia) Maja Brust Nemet, PhD, Assistant Professor (Republic of Croatia) Jasmina Husanović Pehar, PhD, Associate Professor (Bosnia and Herzegovina) Technical editor Maja Brust Nemet, PhD, Assistant Professor Proofreading Ivana Moritz, PhD, Assistant Professor Cover design Goran Kujundžić, PhD, Associate Professor in Art Prepress and printing Zebra, Vinkovci January, 2021 ISSN 1849-7209 All rights reserved. No part of this book may be reproduced or utilized in any form of by any means, without permission in writing form from the publisher. Edition 150 copies Reviewers of Conference Proceedings Damir Arsenijević, PhD, Professor (Bosnia and Herzegovina) Smiljana Zrilić, PhD, Professor (Republic of Croatia) Reviewers of papers Josip Ivanović, -
Bolaman'da Ziyafet Var!
Bahr-i Siyah Ziyafet, çağdaş bir “Ordu-Fatsa” restaurant yaratma düşüncesiyle Haziran 2015’te açıldı. Ziyafet Bolaman’da mavi ile yeşilin iç içe olduğu, yeşilin içindeyken aynı anda denizin ferahlığını hissedebileceğiniz bir alana inşaa edilmiştir. Ziyafet tamamen şeffaf bir mutfağa sahip olup, sizler mezelerinizi tatmaya başlayıp siparişlerinizin gelmesini beklerken, yemeğinizin hangi şartlarda ve ne şekilde yapıldığını masanızdan izleme şansına sahipsiniz. İlk açıldığı günden beri değişmeyen çizgimiz ve her gün yenilenen lezzetlerimizle Ziyafet Restaurant olarak sizlere hizmet vermeye devam ediyoruz. Bolaman’da Ziyafet Var! ¨ 27,00 Beyaz peynir, kaşar peyniri, tulum peyniri, dolgu peynir, siyah ve yeşil zeytin, salam, domates, salatalık, sigara böreği, cips, bal, çilek reçeli, tereyağ, çemen ezme, haşlanmış yumurta ¨ 50,00 Beyaz peynir, kaşar peyniri, tulum peyniri, siyah ve yeşil zeytin, salam, domates, salatalık, sigara böreği, cips, bal, çilek reçeli, tahin pekmez, kayısı, tereyağ, saralle, çemen ezme, ballı süzme, kaygana, turşu kavurması, tereyağında sahanda yumurta ve mevsimlik yöresel ¨ 12,00 ¨ 10,00 ¨ 12,00 ¨ 10,00 ¨ 9,00 ÇORBALAR KARA LAHANA ÇORBASI ¨ 7,00 (Mısır Ekmeği ile Servis edilir) GÜNÜN ÇORBASI ¨ 6,00 Servis personelinden bilgi alabilirsiniz. ARA SICAKLAR SİGARA BÖREĞİ ¨ 8,00 PAÇANGA BÖREĞİ ¨ 10,00 ELMA DİLİM PATATES ¨ 9,00 CİPS ¨ 8,00 FIRINDA KAŞARLI MANTAR ¨ 10,00 FIRINDA KAŞARLI MANTAR TAZE SALATALAR MEVSİM SALATA ¨ 9,00 MEVSİM SALATA Biraz karıştırmalı ÇOBAN SALATA ¨ 9,00 hayatı... AKDENİZ SALATA ¨ 12,00 Akdeniz yeşillikleri, mısır, meksika fasülyesi, domates, salatalık, beyaz peynir ve yağ limon sos ile Her daim hafif lezzetler arayanlara... HELLİM SALATA ¨ 15,00 İçine biraz zevk, biraz mutluluk, biraz Akdeniz yeşillikleri, mısır, meksika fasülyesi, domates, salatalık, ızgara da kahkaha kattık.. -
Azerbaijan Azerbaijan
COUNTRY REPORT ON THE STATE OF PLANT GENETIC RESOURCES FOR FOOD AND AGRICULTURE AZERBAIJAN AZERBAIJAN National Report on the State of Plant Genetic Resources for Food and Agriculture in Azerbaijan Baku – December 2006 2 Note by FAO This Country Report has been prepared by the national authorities in the context of the preparatory process for the Second Report on the State of World’s Plant Genetic Resources for Food and Agriculture. The Report is being made available by the Food and Agriculture Organization of the United Nations (FAO) as requested by the Commission on Genetic Resources for Food and Agriculture. However, the report is solely the responsibility of the national authorities. The information in this report has not been verified by FAO, and the opinions expressed do not necessarily represent the views or policy of FAO. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of FAO concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. CONTENTS LIST OF ACRONYMS AND ABBREVIATIONS 7 INTRODUCTION 8 1. -
KOSEBASI KUWAIT Mainmenu.Pdf
ﻃﺒﻖ اﻟﻔﺎﺻﻮﻟﻴﺎء اﻟﺒﻴﻀﺎء Pilaki ارﺿﻲ ﺷﻮﻛﻲ Enginar ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٩ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 9 am to 12 noon ﺣﻤﺺ Humus 1.600 KD ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 1.400 KD ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 1.600 KD ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Artichoke hearts served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 1.600 KD أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade labneh, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 1.400 KD زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade labneh ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 1.600 KD ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد واﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and fresh mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 1.600 KD ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ ,Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ green onion and Turkish spices, served with pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 1.500 KD ﻛﻮﺳﺔ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade labneh, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye 1.500 KD -
Russian Restaurant & Vodka Lounge
* * RUSSIAN RESTAURANT & VODKA LOUNGE Russians do not consider their meal complete without vodka. It is never sipped: it should be swallowed in one gulp. The custom of drinking neat in cold countries was probably designed for this purpose for it not only thaws out those who traveled through the snow, but breaks the social ice. SIGNATURE MARTINIS 8.95 MOSCOW COCKTAILS 6.95 * * * * * * DRY SPICY MARUSYA GOLD MOSCOW MULE House cherry vodka A forgotten classic & Champagne vodka and ginger beer BOND SPUTNIK All time classic: Referent horseradish vodka, MARUSYA MULE New Amsterdam vodka, dry or dirty dry or dirty CHERRY MANHATTAN House cherry vodka House cherry vodka, and ginger beer sweet vermouth & bitters FROM RUSSIA WITH LOVE RED OCTOBER CAROUSEL New Amsterdam vodka, Greenall’s Gin, House chocolate & vanilla vodka, pepper vodka, BLOODY RUSSIAN House cherry, raspberry, citrus, pear dry or dirty touch of Crème de Cacao Referent horseradish vodka, vodkas and sweet & sour, cranberry juice homemade Bloody Mary mix NOUVEAU RUSSIAN RUSSIAN ROULETTE WHITE NIGHTS SKAZKA Our version of the White Russian; House citrus vodka, Campari, Referent horseradish vodka, Jagermeister, House cinnamon vodka & apple juice splash of lime juice dry vermouth with house Tiramisu vodka CHERRY GIMLET THE BARYSHNIKOV TROIKA UKRAINE TRAIN House cherry vodka & lime juice House raspberry vodka and sour Brandy, house citrus & cherry vodkas House cinnamon vodka, Kamora co ee liqueur RUSSIAN GROG PEAR PRESSURE Mulled wine infused with pears, House pear vodka, Ace pear Cider, -
Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant, -
CURD: a SEDATIVE with a BONUS BOWL of USEFUL SIDE EFFECTS Parle Milind* and Malik Jyoti Pharmacology Division, Dept
Parle Milind et al. Int. Res. J. Pharm. 2014, 5 (3) INTERNATIONAL RESEARCH JOURNAL OF PHARMACY www.irjponline.com ISSN 2230 – 8407 Review Article CURD: A SEDATIVE WITH A BONUS BOWL OF USEFUL SIDE EFFECTS Parle Milind* and Malik Jyoti Pharmacology Division, Dept. Pharm. Sciences, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India *Corresponding Author Email: [email protected] Article Received on: 30/01/14 Revised on: 17/02/14 Approved for publication: 04/03/14 DOI: 10.7897/2230-8407.050328 ABSTRACT A daily bowl of fresh curd/yogurt helps in preventing numerous diseases. Curd/yoghurt may be viewed as a natural healing food supplement. It has a perfect balance of proteins, carbohydrates, fats, minerals and vitamins. It is like a benediction from our ancestors. Curd as such is easy to digest but, when combined with sugar, pepper, vegetables and/or fruits make a delicious dish. Curd has been designated as functional food, which boosts natural as well as acquired immunity and improves stamina. It offers beneficial and healthy micro flora to the alimentary canal through diet being the richest source of probiotics without any risk of adverse effects. It is used for treating various illnesses like allergy, urinogenital infections, HIV, cancer, Helicobacter pylori infection, liver disease, inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), pancreatitis, diabetes, insomnia and hypercholesterolemia. In addition to this, curd enhances the life span of a person and prevents premature ageing. Moreover, it promotes the secretion of hormones and helps the kidneys in detoxification of blood. Curd makes a favorite dish liked equally by the young as well as elderly members of the family, because of its easy availability and ample of health benefits. -
Day Dining Menu
RESTAURANT ALL DAY DINING MENU CHARCUTERIE Antipasti and mezze 5 kinds of cold mezze 68 Grilled calamari, smoked tomato sauce, spicy pepper salad 70 Avocado Caprese salad, fresh basil, cherry tomato and balsamic 50 Salad Mediterranean green salad 40 Fried goat cheese salad, fennel, Romaine lettuce, dry tomato, balsamic 55 Caesar salad, croutons and parmesan 55 Chicken 60 Shrimp 75 Detox salad; white cabbage, wild rice, fennel, goat cheese and poached egg 42 Salad di mare, calamari, shrimp, salmon, mussels, arugula, parsley, cherry tomato 75 Greek salad, tomato, cucumber, red onion, pepper, local white cheese 45 Cheese & Delicatessen Local cheese platter with apple chutney 55 Delicatessen plate, pastrami, smoked turkey and local dry beef 60 All prices are in Turkish Lira and inclusive of VAT vegetarian gluten free spicy nuts shellfish FROM THE CHEF’S POT SMOKE HOUSE Soup 34 Dry Aged Steak Cuts Seafood soup with baked crayfish 40 T-bone steak 100g 65 Toscana style minestrone soup, chickpea, beans and seasonal vegetable 36 New York steak 100g 70 Lentil soup, homemade spicy olive oil, lemon 35 * Dry aged steaks are on scaled weight. Pasta Beef & Lamb Fettuccini, wild mushroom, sliced tenderloin 58 Lamb chops, sweet potato purée, cauliflower, pea, shallot 150 Penne arrabiata 42 Grilled beef tenderloin, potato purée with truffle, beetroot, Chanterelle mushroom 145 “Gnocchi”, smoked salmon, beetroot, fresh rosemary, arugula and cream 55 shallot, demi-glace sauce Seasonal vegetable risotto, asparagus, pea, fresh zucchini, pesto sauce 50 Dry aged -
Karabachs Kochkunst
Karabach Karabachs Kochkunst Prof. Dr. Tahir ÄMIRASLANOV Kochkünstler TEIL II TEIL I WURDE IN IRSERBE 1/2014 S. 1218 VERÖFFENTLICHT. 4 www.irs-az.com № 2 (7) SOMMER 2014 n der Karabach-Region sind die Milchspeisen käseartige Masse ist entstanden. Manchmal wird die gleichen wie in anderen Regionen „Sulug“ in einen großen Kessel gegeben und gekocht. IAserbaidschans. Verwendet wird Kuh-, Schaf- Sulug wird auch aus normaler Milch gemacht, und und Ziegenmilch. Büff el- und Ziegenmilch spricht ist auch als gebackene Milch sehr schmackhaft und man eine heilende Wirkung zu. bekömmlich. Die erste Milch, die eine Kuh nach dem Kalben gibt, Katamaz und Bulama werden auch dazu verwendet, wird „Agız“ genannt. Diese Milch wird gekocht und um in einem Kessel unter Zugabe von Mehl und Butter als rituelle, schmackhafte Mahlzeit, Katamaz genannt, „Gaymag Chorak“ oder „Shan-shan“ auf einem Saj zwischen Nachbarn (in der Regel sieben Familien) anzufertigen. Letzteres hat im Gegensatz zu „Gaymag geteilt. Manchmal wird künstliches Katamaz gekocht. Chorak“ viele „Löcher“ (Shana). Hierfür wird ein Eigelb zu einem Liter Milch gegeben Milch wird auch pur verzehrt, vor allem mit frischem und aufgekocht. Wenn man ein rohes Ei im Ganzen so Brot, und sie dient als Grundlage für „Dogramaj“ (kalte unterrührt, dass es nicht gerinnt, die Milch aufkocht Suppe mit gehacktem Gemüse und Fleisch) und heiße und Honig hinzufügt, erhält man ein Getränk namens Suppen sowie für die Herstellung von Backwaren. „Bulama“ (Biestmilch). Aus Schafmilch wird vor allem Käse mit Lab Milch, die in den ersten zwei bis fünf Tagen nach dem hergestellt, der sehr beliebt ist. Zur Ausfüllung benutzt Kalben gemolken wird, heißt „Bulama“. -
What Makes a Restaurant Ethnic? (A Case Study Of
FORUM FOR ANTHROPOLOGY AND CULTURE, 2017, NO. 13 WHAT MAKES A RESTAURANT ETHNIC? (A CASE STUDY OF ARMENIAN RESTAURANTS IN ST PETERSBURG) Evgenia Guliaeva Th e Russian Museum of Ethnography 4/1 Inzhenernaya Str., St Petersburg, Russia [email protected] A b s t r a c t: Using restaurants in St Petersburg serving Armenian cuisine as a case study, the article studies the question of what makes an ethnic restaurant ethnic, what may be learnt about ethnicity by studying a restaurant serving a national cuisine, and to what extent the image of Armenian cuisine presented in Armenian restaurants corresponds to what Armenian informants tell us. The conclusion is that the composition of the menu in these restaurants refl ects a view of Armenian cuisine from within the ethnic group itself. The representation of ethnicity is achieved primarily by discursive means. Neither owners, nor staff, nor customers from the relevant ethnic group, nor the style of the interior or music are necessary conditions for a restaurant to be accepted as ethnic. However, their presence is taken into account when the authenticity or inauthenticity of the restaurant is evaluated. Armenian informants, though, do not raise the question of authenticity: this category is irrelevant for them. Keywords: Armenians, ethnicity, ethnic restaurants, national cuisine, authenticity, St Petersburg. To cite: Guliaeva E., ‘What Makes a Restaurant Ethnic? (A Case Study of Armenian Restaurants in St Petersburg)’, Forum for Anthropology and Culture, 2017, no. 13, pp. 280–305. U R L: http://anthropologie.kunstkamera.ru/fi