Kabab # Donair # Falafel # Butter Chicken # Biryani # Salads

Total Page:16

File Type:pdf, Size:1020Kb

Kabab # Donair # Falafel # Butter Chicken # Biryani # Salads FRESH NAAN WRAPS SIDES with optional sauce: hummus, garlic, yoghurt Home made special garlic sauce (8oz) 5.00 Chutney sauce Small 1.00 Regular 2.50 Beef Kabab with fresh naan 9.50 Curry sauce 7.50 Chicken Kabab with fresh naan 9.00 Basmati rice 3.00 Lamb Kabab with fresh naan 9.50 Fresh naan 2.50 Chicken Donair with fresh naan 8.50 Garlic naan 3.50 Falafel Wrap 8.50 Zahter naan 3.50 Veggie Wrap 8.50 Hummus (8 oz) 5.99 Dine In | Take Out | Catering Tzatziki (8 oz) 5.99 Gravy Sauce 4.50 Specializing in Authentic Mediterranean & Indian Cuisine DESSERTS Baklava 3.00 Custard 3.50 Gulab Jamun (2 pcs) 3.00 Lokma Tatlisi (5 pcs) 2.00 BIRYANI PLATE DRINKS Served with basmati rice & salad Water 1.95 Lamb Biryani (S) 7.50 (L) 12.99 Pop 1.95 Tender lamb meat cooked in special prepared fresh Coffee 1.50 biryani sauce and special spices Chai Masala 2.50 Green Tea 2.50 Goat Biryani (S) 7.50 (L) 12.99 Iced Tea 2.99 Tender goat meat cooked in special prepared biryani Ayran (yoghurt mixed with iced water) 2.99 sauce and special spices Chicken Biryani (S) 7.50 (L) 12.99 JUICE BAR Chicken cooked in special prepared biryani sauce and Bubble Tea 4.99 mixed with special chicken spices (choice of strawberry, blueberry, banana, green bubble tea) l l l Extra Tzatziki 2.50 Fruit Smoothie 4.99 Kabab Falafel Biryani (choice of strawberry, blueberry, banana, l l l coconut & mango) Donair Butter Salads Mango Lassi 5.99 Chicken Add a scoop of coconut jelly 1.50 THE MEAT WE SERVE IS FROM ANIMAL RAISED Add a scoop of collagen protein powder 1.50 WITHOUT THE USE OF ANTIBIOTICS AND FRESHLY Spices-mix healthy water 2.50 COOKED WITH NO PRESERVATIVES ADDED 215 E 49th Ave (@ Main St), Vancouver, BC V4W 2G4 BUSINESS HOURS Mon - Sat 10AM - 10PM l Sun 12PM - 10PM ORDER ONLINE www.mainkababhut.com 604 322 8715 APPETIZER Soup of the Day with Naan & Salad 7.50 MAIN ENTREES Spinach Pie Plate 5.99 Chicken biryani (S) 7.50 (L) 12.99 Served with salad, chutney sauce, basmati rice Veggie Plate Combo served with basmati rice 10.99 Served with salad, tzatziki sauce CHICKEN SHISH 13.99 Spinach Pie 2.99 SPECIAL KABAB PLATE – SPICY Served with salad, chutney sauce, basmati rice Potato Pie 2.99 Served with salad, chutney sauce and basmati rice CHCIKEN TANDOORI 13.99 Mogos Deep-fried cassava served with mango and 7.99 tamarind sauce LAMB KABAB 12.99 Served with salad, basmati rice, chutney sauce Samosa/Chicken/Beef/Veggie 2.99 Ground lamb, onion, parsley, chives, garlic, ginger, spices BUTTER CHICKEN (S) 7.50 (L) 12.99 Fries 4.00 BEEF KABAB 12.99 Marinated boneless chicken breast roasted in the Fresh Naan with yoghurt 7.50 Ground beef, onion, garlic, parsley, chili, ginger, spices tandoor and cooked int the special butter sauce made with ginger, garlic, basil, tomatoes sauce and butter CHICKEN KABAB 12.99 Ground chicken breast, chili, garlic, ginger, parsley, spices CHICKEN CURRY (S) 7.50 (L) 12.99 MIXED KABAB 13.99 Chicken curry cooked with yogurt, garlic, onion, fresh Lamb or beef with chicken shish tikka green chili, ginger, tomatoes sauce, cilantro, fresh onion and traditional Indian spices LAMB/GOAT CURRY (S) 7.50 (L) 12.99 Boneless lamb/goat meat curry cooked with yogurt, SALAD garlic, fried onion, fresh onion, chili, green pepper, Apple Chicken Salad 11.99 garlic, ginger, tomatoes sauce, cilantro & traditional Roasted chicken breast in tandoor and mixed with apple juice, Indian spices latke, special mango and basil sauce, onion VEGGIE CURRY PLATE (S) 7.50 (L) 10.99 Tabouli with burgul wheat 9.50 Potatoes, eggplant, chickpea cooked with yogurt, Tabouli special order with quinoa 9.95 tomatoes sauce, cilantro, ginger, garlic, traditional served with parsley, fresh tomatoes, fresh onion, olive oil, fresh lemon, oregano, basil, black pepper and special spices Indian spices. Served with salad and basmati rice Greek Garden Salad 4.95 FALAFEL PLATE 11.95 Green pepper, spinach, lettuce, onion, fresh tomatoes, balsamic Ground chickpea, parsley, garlic, special spices, fried sauce, special spices and served with basmati rice, salad, tzatziki sauce, Regular Salad 4.95 SPECIAL KABAB PLATE – NON SPICY hummus Lettuce, black pepper, tomatoes, onion, balsamic sauce Mediterranean and Iranian Kabab Plate served with Extra naan (2pcs) 2.50 salad, onion, basmati rice Extra falafel (3pcs) 3.50 ALL-DAY SPECIALS LAMB KABAB 12.99 DALL 10.99 (including Langara College Students Special Meal) Ground lamb, onion, black pepper, saffron PALAK PANEER 11.99 Special Kabab Plate 7.99 BEEF KABAB 12.99 comes with one skewer of lamb/beef/chicken kabab on basmati Ground beef, onion, black pepper, saffron rice, salad, chutney, 2 slices of fresh tandoori naan and Coke CHICKEN KABAB 12.99 One Tandoori Chicken Leg 7.99 Ground chicken breast, saffron, onion, black pepper served on basmati rice, comes with 2 slices of fresh tandoori naan, salad, chutney and Coke MIXED KABAB 13.99 Half fries with 4pcs chicken strips 7.50 Lamb or beef with chicken shish tikka Donair Sub with Coke 7.50 Donair plate 10.99 Butter Chicken Poutine 9.50 Some of our dishes contain nuts. Please inform us of any Classic Poutine 9.25 food allergies before ordering..
Recommended publications
  • Translation of Material Culture Elements in Buket Uzuner's Novel
    International Journal of Language and Literature December 2016, Vol. 4, No. 2, pp. 134-142 ISSN: 2334-234X (Print), 2334-2358 (Online) Copyright © The Author(s). 2015. All Rights Reserved. Published by American Research Institute for Policy Development DOI: 10.15640/ijll.v4n2a16 URL: https://doi.org/10.15640/ijll.v4n2a16 Turkish Culture Represented in English: Translation of Material Culture Elements in Buket Uzuner’s Novel Uzun Beyaz Bulut-Gelibolu* Betül Özcan Dost1 & Aslı Özlem Tarakcıoğlu2 Abstract Translation has been an important humanitarian action since the first days of humanity and it has been closely related with culture. Because of this close relation between the two concepts; translation studies have recently put emphasis on the study of translation and culture. The aim of this study is to descriptively analyse translation of material culture elements in Buket Uzuner’s novel Uzun Beyaz Bulut-Gelibolu translated into English as The Long White Cloud-Gallipoli by Pelin Thornhill Arıner within the framework of domestication and foreignization strategies. The study focuses on determining how translation procedures by Peter Newmark that are used in translation of cultural elements affect the governing translation strategy, namely domestication and foreignization in translation of the selected novel.The procedures are divided into two strategies as domesticating and foreignizing strategies. Naturalization, Cultural equivalent, Functional Equivalent, Descriptive Equivalent, Synonymy, Modulation, Translation Label, Compensation, Componential Analysis, Reduction and Expansion and Paraphrase are analysed under domestication strategy while Literal Translation, Transference, Through Translation and Paraphrase, Notes, Additions are analysed under foreignization strategy. The results indicate that out of 75 material culture elements, domestication was used 39 times while foreignization was used 36 times and there is no prevailing translation strategy in the translation Keywords: translation, culture, Newmark, procedures, domestication, foreignization 1.
    [Show full text]
  • Balkan Turkisms" and Their Lexical and Grammatical Features
    Palaver Palaver 3 n.s. (2014), n. 2, 175-196 e-ISSN 2280-4250 DOI 10.1285/i22804250v3i2p175 http://siba-ese.unisalento.it, © 2014 Università del Salento Lindita Xhanari (Latifi), Kledi Satka (Shegani) University of Tirana "Balkan Turkisms" and their lexical and grammatical features Abstract Turkish language has been one of the most important sources of enrichment of the vocabulary of the Balkans’ languages, during 5 centuries of Ottoman congestion. All Balkan languages have given and taken from each other. The impacts on these languages have been merely of local character and were limited to border dialects. In contrast to these effects, Turkish borrowings are spread so uniformly in the Balkan languages, that a significant number of them can be defined as"Balkan Turkisms". In this work, we aim to bring to readers attention a clear overview focusing on: Common fund of Balkan Turkisms and its lexical and grammatical characteristic. Examples of the use of Turkish words in texts of different Balkan languages (Albanian, Bulgarian, Serbian, Croatian, Macedonian, Bosnian, Greek, Romanian) can be traced to the early fifteenth century. The process of borrowing from Turkish culminated in the nineteenth century. For the Balkans, Turkish was the language of communication within the Ottoman Empire. Most of Turkish lexeme has not only been adapted to Balkan languages, but has also become a natural component of the general and regional language. The borrowed words were not only accepted by the spoken languages of the Balkans, but they 175 Lindita Xhanari (Latifi), Kledi Satka (Shegani) also joined the literature, the language of religious teaching, that of administrative documents and other written texts.
    [Show full text]
  • FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
    FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun”
    [Show full text]
  • Food Premises Inspection Report
    NORWICH ~ City Council Public Protection (food & safety) Food Premises Inspection Report Name of business: Salls Lokma Address of food business: 5 Eastbourne Place Norwich NR1 1DH Date of inspection: 02/12/2020 Risk rating reference: 20/00276/FOOD Premises reference: 20/00097/FD_HS Type of premises: Restaurant or cafe Areas inspected: All Records examined: SFBB, Pest Control Report, Cleaning Schedule, Training Certificates/records Details of samples procured: None Summary of action taken: Informal General description of business: Turkish restaurant Relevant Legislation Food Safety Act 1990 (as amended) Regulation (EC) No 178/2002 applied by The General Food Regulations 2004 (as amended) Regulation (EC) No 852/2004 and No 853/2004 applied by Regulation 19 (1) of the Food Safety and Hygiene (England) Regulations 2013 Health and Safety at Work etc. Act 1974 and related regulations Food Information Regulations 2014 What you must do to comply with the law The report may include Contraventions - matters which do not comply with the law . You must address all of the contraventions identified; failure to do so could result in legal action being taken against you. As a guide, contraventions relating to cleaning, temperature control and poor practice, should be dealt with straight away. Contraventions relating to structural repairs, your food safety management system and staff training, should be completed within the next 2 months. Health and safety contraventions should be dealt with within 3 months unless otherwise stated. To assist you the report may also include Observations of current practice, useful Information, Recommendations of good practice and reminders of Legal Requirements . My inspection was not intended to identify every contravention of the law and only covers those areas, practices and procedures examined at the time of the inspection.
    [Show full text]
  • Dining Guide2020.Indd
    Semras MEDITERRANEAN’ GRILL ^ƵŶͲĚƌĞŶĐŚĞĚDŝĚĚůĞĂƐƚĞƌŶǀĞŐĞƚĂďůĞƐ͘ĞůŝĐĂƚĞůLJĐŽŽŬĞĚĂŶĚƐƉŝĐĞĚůĂŵďĂŶĚĐŚŝĐŬĞŶ͘ ^ĂǀŽƌLJŐƌĂŝŶƐ͘^ŽŵĂŶLJĨƌĞƐŚĂŶĚǀŝďƌĂŶƚĨůĂǀŽƌƐŽĨƚŚĞDĞĚŝƚĞƌƌĂŶĞĂŶĂǁĂŝƚLJŽƵĂƚ^ĞŵƌĂ͛Ɛ͊ ϭϵZĞŚŽďŽƚŚǀĞŶƵĞͼKĐĞĂŶůŽĐŬͼZĞŚŽďŽƚŚĞĂĐŚ ϯϬϮͲϮϮϲͲ'zZK;ϰϵϳϲͿͼǁǁǁ͘ƐĞŵƌĂƐ͘ĐŽŵ APPETIZERS (All Homemade) SALADS Hummus & Pita ............................................................$6.99 Greek Salad ..................................Small $6.99; Large $11.99 Chickpea puree with tahini, garlic, lemon juice & olive oil Le uce, tomatoes, onions, feta cheese, lemon juice, olive oil Eggplant Salad & Pita ..................................................$7.49 Chicken Gyro or Chicken Shish Salad ......................... $14.99 Charbroiled eggplant with green & red bell peppers, lemon Lamb & Beef Gyro Salad ............................................$14.99 juice, garlic, & olive oil Ko e Salad ................................................................. $16.99 Falafel Salad............................................................... $14.99 Dolmas ......................................................................... $6.99 Fish Salad ................................................................... $14.99 Grapevine leaves stuff ed with rice, currants, parsley, Shrimp Shish Salad..................................................... $16.99 mint, and spices with dip Lamb Shish Kabob Salad ............................................$16.99 Falafel .......................................................................... $8.99 5 Falafels served with hummus,
    [Show full text]
  • Catered Hall Menu Sample Breakfast Menu
    Catered Hall Menu Sample Breakfast menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Scrambled eggs Fried eggs/tofu scramble Poached eggs Fried eggs/tofu scramble Pancakes and waffle day Chefs choice of eggs Chefs choice of eggs Chorizo, squash, red onion Sliced avocado Sausage Sausage Maple and bacon Vegan scrambled eggs Vegan scrambled eggs and potato hash One pot Boston beans, facon Crispy potatoes Bacon Bacon Poached eggs Bacon and sausage Bacon and sausage and Cumberland sausage Grated cheese Vegan sausage patties Roast tomatoes Quorn Cumberland Sausage Yoghurt and berries Quorn Cumberland sausage Quorn Cumberland sausage Roasted cherry tomatoes Baked beans Polenta wedge Baked beans Bananas and chocolate Vegetable sausage Vegetable sausage Spinach and creamed Baked beans and Baked beans and Wilted spinach Mushrooms Mushrooms cashew mushrooms mushrooms Refried beans Fresh bread roll Fresh bread roll Grilled fresh tomatoes Grilled fresh tomatoes Warm corn tortilla Hash browns Hash browns Potato waffles Hash browns Cold breakfast is available every morning including; cereals, a yoghurt bar, homemade granola, a selection of breads and pastries and more Catered Hall Menu - Week 1 Breakfast served 7 days a week MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Roast Vegan chilli Lasagne Garlic and coriander Roast beef and Keftedakia chicken with Baked jacket potato and corn bread verdi chicken thighs yorkshire pudding homemade stuffing Spinach, ricotta and Salmon supreme Pea and mint Mango chutney Chicken and Roast chicken
    [Show full text]
  • Cold Mezze Hot Mezze Charcoal Grills from Our Döner Bar Chef's
    Cold Mezze Zeytin / Olives (v) Ali Nazik Patlıcan Ezme (v) Marinated mix olives with herbs & spices ................................................................................3.5 Smoked aubergine pulp with yogurt, sesame seeds .................................................................5.5 Vegetable Sticks (v) Tabule (v) Carrot, cucumber, celery sticks ...............................................................................................3.5 Parsley salad of cracked wheat, tomatoes, springs onions, mint, lemon oil, pomegranate ..........5.5 Hummus (v) Antep Ezme Salata (v) Mashed chickpeas with tahini, garlic, lemon juice ......................................................................5 Finely chopped, spiced, red onion, tomato, crushed chilli and parsley salad, pomegranate dressing .....6.5 Cacık (v) Dolma Visneli (v)(n) Yogurt dip with cucumber, garlic, dried mint, fresh dill .................................................................5 Hand rolled vine leaves stuffed with rice, sour cherries, raisins, pinenuts, herbs ........................6.5 Sarımsaklı Yogurt (v) Patlıcan Soslu (v) Rich yogurt dip with wild garlic .................................................................................................5 Aubergines, charliston & mix peppers, onions with tomato sauce ............................................6.5 Pembe Sultan (v)(n) Enginar (v) Beetroot and yogurt dip with walnuts ......................................................................................5.5 Artichoke hearts braised
    [Show full text]
  • Middle Eastern Cuisine
    MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
    [Show full text]
  • 1 TİP 1 DİYABETLİ GENÇLERDE RAMAZANDA ORUÇ TUTMAK* Uluslararası Çocuk Ve Adolesan Diyabet Birliği (ISPAD) Klinik Uygulam
    TİP 1 DİYABETLİ GENÇLERDE RAMAZANDA ORUÇ TUTMAK* Uluslararası Çocuk ve Adolesan Diyabet Birliği (ISPAD) Klinik UygulaMa Kılavuzu Haziran 2019 Asma Deeb1 | Nancy Elbarbary2 | Carmel E Smart3 | Salem A Beshyah4 | Abdelhadi Habeb5 | Sanjay Kalra6 | Ibrahim Al Alwan7 | Amir Babiker8 | Reem Al Amoudi9 | Aman Bhakti Pulungan10 | Khadija Humayun11 | Umer Issa12 | Muhammad Yazid Jalaludin13 | Rakesh Sanhay14 | Zhanay Akanov15 | Lars Krogvold16 | Carine de Beaufort17,18 1Paediatric Endocrinology Department, Mafraq Hospital, Abu Dhabi & Gulf University, Ajman, UAE 2Diabetes Unit, Department of Pediatrics, Ain Shams University, Cairo, Egypt 3Pediatric Endocrinology, John Hunter Children's Hospital & School of Health Sciences, University of Newcastle, Newcastle, Australia 4Department of Medicine, Dubai Medical College, Dubai, UAE 5Pediatric Department, Prince Mohammed Bin Abdulaziz Hospital for National Guard, Madinah, KSA 6Department of Endocrinology, Bharti Hospital, Karnal, India 7Department of Pediatrics, King Abdulaziz Medical City, Ministry of National Guard Health Affairs, Riyadh, Saudi Arabia 8King Saud Bin Abdulaziz, University for Health Sciences, Riyadh, Saudi Arabia 9Department of Medicine, King Abdulaziz Medical City, King Saud Bin Abdulaziz University for Health Sciences, King Abdullah International Research Center, Ministry of National Guard Health Affairs, Jeddah, Saudi Arabia 10Endocrinology Division, Child Health Department, Faculty of Medicine University of Indonesia, Cipto Mangunkusumo Hospital, Jakarta, Indonesia 11Department
    [Show full text]
  • Reading Food in Armenian Literature in Turkish Muge Salmaner A
    The Bittersweet Taste of the Past: Reading Food in Armenian Literature in Turkish Muge Salmaner A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Washington 2014 Reading Committee: Selim Sirri Kuru, Chair Resat Kasaba Gillian Harkins Program Authorized to Offer Degree: Near and Middle Eastern Studies Group ©Copyright 2014 Muge Salmaner University of Washington Abstract The Bittersweet Taste of the Past: Reading Food in Armenian Literature in Turkish Muge Salmaner Chair of the Supervisory Committee: Associate Professor Selim Sirri Kuru Department of Near Eastern Languages and Civilization This dissertation investigates Armenian literature in Turkish through the two authors Takuhi Tovmasyan and Mıgırdiç Margosyan by analyzing their literary works with an emphasis on food. By putting the traumatic experiences and the memories of 1915 in the cultural contexts of daily lives such as through music, food, and art, Armenians in Turkey found alternative ways to speak about their silenced past and create spaces in which to be heard. These spaces in Tovmasyan and Margosyan’s case are the kitchen, the table and the market place. Reading food in literary works written by Tovmasyan and Margosyan enables us to understand and articulate the Armenian experience in Turkey since the 1990s. Food might be considered one of the “safest” topics to talk about the “other”, especially when the other is integrated into the dominant culture and safely visible to the dominant gaze by stripping off its traumatic past. However, food items with their sensual properties trigger the memories of the past through smell, taste and hearing and they become important tools to remember and reconstruct the past in present conditions.
    [Show full text]
  • Turkish & Greek Cuisine
    Cold Starters All cold starters are served with homemade bread - additional bread chargeable 1. Hummus V £5.95 Mashed chickpeas, sesame seed oil, lemon juice & garlic 2. Tzatziki V £5.95 Finely chopped cucumber, yoghurt & garlic 3. Kisir V £5.95 Cracked wheat with spring onions, chopped peppers & pomegranate molasses 4. Patlican Ezme V £5.95 Smoked aubergine puree, mixed with yoghurt & garlic 5. Patlican Soslu V £5.95 Aubergines, onions, mixed peppers, potatoes and carrots cooked in tomato sauce 6. Dolmades V £5.95 Vine leaves, stuffed with rice, pine kernels, currants cooked in olive oil 7. Prawn Cocktail £7.95 Cold water prawns served over crispy salad with marie rose sauce 9. Cold Mixed Meze Platter V For one £9.95 For two £14.95 Selection includes hummus,tzatziki, patlican ezme, patlican soslu, dolmades and kisir Hot Starters All hot starters are served with homemade bread - additional bread chargeable 10.Homemade Tomato Soup V £5.00 Homemade tomato soup topped with mozzarella cheese 11.Muska Borek - Triopitta V £6.50 Deep fried Greek feta cheese & spinach parcels 12.Sucuk £6.50 Turkish grilled spicy sausage 13.Hellim £6.50 Cyprus goat, sheep & cow’s cheese 14.Mitit Kofte £6.50 Lamb meat balls in spicy tomato sauce 15.Rulo Borek £6.50 Deep fried spicy minced lamb filled filo pastry parcels 16.Falafel V £5.75 Mashed chickpeas and broad beans balls on the bed of hummus 17.Albanian Liver £8.75 Lamb liver pan fried with cumin and spices. Served over a red onion salad Soslu Mantar £7.75 A creamy mushroom with Turkish herbs 18.Calamari
    [Show full text]
  • Turkey Information Sheet American Overseas Dietetic Association by Fusun ATAYATA
    Turkey Information Sheet American Overseas Dietetic Association By Fusun ATAYATA National dietetic association address, contact name for credentialing verification: Turkish Dietetic Association, formed in 1969, aims to improve and protect the occupational justice and status of the members, to promote activities aimed at improving all scientific, technical and professional interest of its members, to ensure the prestige, ethics and practise of the profession, to increase nutritional knowledge of public by media etc. Those who have successfully completed the undergraduate "Nutrition & Dietetics" programmes of the universities are eligible to be a member of the Association. There are currently 3000 dieticians (est.) in Turkey, out of which 1700 are members, female dieticians being the majority. The Association is a member of Turkish Medical Association, EFAD (European Federation of the Associations of Dieticians) and ICDA (International Confederation of Dietetic Associations). It also has contact with other health related associations (Association of Biologists, Physiotherapists, Nurses etc.). The Association has 3 official subdivisions in Istanbul, Izmir and Antalya, while the head office is located in Ankara. Turkey has 25 Nutrition and Dietetics Faculty. 1. H.Tanju Besler PhD Professor ([email protected] ) is head of the University of Hacettepe, Division of Nutrition and Dietetics in Ankara. 2. Murat Bas PhD Professors ([email protected]) is head of the University of Baskent, Division of Nutrition and Dietetics in Ankara. 3. Neriman Inanc PhD Professor ([email protected]) is head of the University of Erciyes, Division of Nutrition and Dietetics in Kayseri. 4. Yasemin Beyhan PhD Professor ([email protected] ) is head of the University of Halic, Division of Nutrition and Dietetics in Istanbul.
    [Show full text]