DOCSLIB.ORG

Where to Buy & Eat Great Ethnic Food?

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Where to Buy & Eat Great Ethnic Food? BAKERIES - DELI - RESTAURANTS - FESTIVALS - EVENTS ethnic foodDRINK Where to buy & eat great Ethnic Food? Issue 8, Aug 3, 2018 - Print & Online Tel: 416-821-9915, [email protected], www.ethnicfood.ca 350 Bering Ave., Etobicoke, 416-232-1539 page4 European Wedding Cakes Slab Cakes and Custom Cakes made to order for any occasion. Sweet Tables & Catering Available Sandwich Platters Pick up your FREE copy from the local stores or read it online! 1650 Dundas St E Mississauga (905) 848-2590 The best Baklava in Toronto Subscribe to receive the latest issue online. HOMEMADE, FRESH Crown Pastries 2086 Lawrence Аve. Еast, Scarborough Visit: HEALTHY § TASTY (East of Warden) Tel: (647) 351-2015 www.ethnicfood.ca Fabian’s Cafe 876 Markham Rd, Scarborough (416) 438-1561 Kostas 265 Ellesmere Rd 780 Burnhamthorpe Rd W Greek Bakery Tel: (647) 748-9229 #12, Mississauga, (905) 232-5246 2 Subscribe online: www.ethnicfood.ca For advertising call: (416) 821-9915 - Elegant Italian restaurant with excellent food, LA LUCE friendly staff and great service. - Serving its customers Ristorante for more then 40 years. Italian Fine Dining Restaurant - Large variety of Italian, French, Spanish Dine In - Take Out - Catering and other wines. - A fantastic place for all kinds of 4377 Steeles Ave West, Toronto events: Weddings, (416) 661-8989 Corporate, N Product Launches, Fundraisers, Fashion shows, 400 Holiday Parties, VIP Reception. Jane strJane - Saturday night live music: Jazz, Steeles Ave Blues,Folks. Lemon Drop Cocktail (Lemon Drop Vodka) Lemon Drop Cocktail is the per- 3/4 ounce lemon juice, freshly fect drink to bring in the sunshine squeezed any day. The Lemon Drop cocktail Ice cubes is a vodka-based cocktail that was Superfine sugar for dipping the developed sometime in the 1970s glasses in a bar in San Francisco, Califor- Lemon, thinly sliced nia. It is also called Lemon Drop Martini. Instructions Prep Time - 5 mins 1. In a cocktail shaker half-filled Lemony, sweet, sour and super with ice, add the vodka, triple sec, easy to make. This Lemon Drop sugar and lemon juice. Shake well. Pannacotta Cocktail is the perfect drink to 2. Take a lemon wedge and rub the Euro SeaBass Pan Seared Halibut Fillet enjoy any day! top edge area of the martini glass. Servings: 1 serving, Calories: 162 Dip the edge into the superfine kcal, Author: Kathy sugar. Ingredients: 3. Pour the drink into a sugar- 1 ½ ounces good quality vodka rimmed martini glass. Garnish 1/2 ounce Triple Sec with a lemon slice. Fried Calamari 1 teaspoon superfine sugar or to 4. Enjoy! taste For advertising call: (416) 821-9915 Subscribe online: www.ethnicfood.ca 3 ORGANIC from handpicked York Farmer’s Market 7509 Yonge St, Thornhill (North of Steeles), 905.731.2270 local farms August 15 % Special Offer OFF For the month of ORGANIC MEAT LARGE VARIETY All our meats are certified August Reesor’s organic and fresh. All meet is OF CHEESES Perfect for your daily needs, from handpicked local farms. parties, business events offers 15% OFF Our organic meats taste better (catering) or a romantic dinner. and are very delicious of any fresh or- - Non-GMO Tell us about your occasion and - No antibiotics we will guide you what cheese ganic chicken - No hormons to choose, how to pair it with - No artificial fertilizers. wine and much more. (whole or parts). Beef, pork, chicken, turkey, lamb. OTHER PRODUCTS Souvlaki, saussages, marinated We also sell other products like meat eggs, olives, olive oil, crackers Ask us where you can spices, sauces, many condiments ROAST MEAT. and other. 4 Subscribe online: www.ethnicfood.ca For advertising call: (416) 821-9915 Bloor Str. Norwegian-Style Oven Roasted Salmon Recipe Vitamin D is critical for healthy Six 200 grams salmon fillets bones. The salmon provides heart- Preparation (6 Servings) healthy omega 3 fats and vitamin D, Combine honey, lemon juice, garlic, 350 Bering Ave., Etobicoke, which most people don't get enough salt, cumin, paprika, coriander, 416-232-1539, www.thesweetgallery.com of. wine, oil and parsley and mix well. Kipling Ave Islington Ave Ingredients Pour over salmon and marinate 1/3 cup of honey overnight in refrigerator. Preheat 1/4 cup plus 2 tbsp fresh lemon oven to 325 degrees. Remove fish juice from marinade and place in bak- 3/4 oz garlic, minced ing pan. Discard marinade. Bake 1/4 tbsp salt salmon for 12 minutes or until 3/4 tsp ground cumin golden brown. 3/4 tsp paprika Nutrition Facts (per 1 serving) 1 tsp ground coriander Calories 153; fat 7.7g; saturated 1/4 cup plus 2 tbsp white wine fat 1.2g; cholesterol 47mg; sodium European Wedding Cakes 1/4 cup plus 2 tbsp olive oil 79mg; carbohydrate 2.3g; fiber Slab Cakes and Custom Cakes made to order 100 grams parsley leaves, chopped 0.1g; protein 17g; calcium 16mg for any occasion. Sweet Tables & Catering Available Sandwich Platters Sudoku Sudoku is easy to play and the rules are simple. Fill in the blanks so that each row, each column, and each of the nine 3x3 grids contain one instance of each of the numbers 1 through 9. Fast Delicious Vegetarian Pizza Preheat an oven to 450° F (230° C) Add the topings in the following order: - tomato sauce - tomatoes - spinach - onions - roasted red peppers - parmesan cheese - feta cheese - goat cheese - dried oregano You can buy Multigrain Thin Pizza Crusts at Bake 6-8 min or until Loblaws or simply make your pizza dough. crust is brown. ПОРЪЧАЙТЕ 2 packets dry east 1/4 cup extra virgin oil 2 tbsp sugar, 2 tbsp salt Homemade Pizza Dough Pour 1 1/2 cups warm water into fer dough to an oiled bowl and a large bowl; sprinkle with yeast brush top with oil. Cover bowl and let stand until foamy, about 5 with plastic wrap and set aside in a minutes. warm, draft-free place until dough has doubled in bulk, about 1 hour. Whisk sugar, oil, and salt into Turn out onto a lightly floured yeast mixture. Add flour and stir work surface and gently knead 1 or until a sticky dough forms. Trans- 2 times before using. For advertising call: (416) 821-9915 Subscribe online: www.ethnicfood.ca 5 NEW EUROPEAN RESTAURANT 128 O’Connor Drive in Richmond Hill 416.461.5200 Stroganoff Restaurant Dine- In - Take Out The best Catering - Delivery 10 Headdon Gate, Unit 2-3, Richmond Hill Greek Food you’ve ever had! Major Mackenzie Dr/ Just East of Batthurst Download full menu from our wesite! CATERING www.greekgrill.ca for your event. www.stroganoff.co (905) 780-7575 Our Walk-In, Take -Out Mobile kitchen can serve all kinds of special events. Different daily specials every day! Authentic European restaurant with great food and daily specials. Serves lunch, * Licensed LLBO Кontosouvli dinner * Wheelchair Access KOKORETSI * Free parking * Kids Menu and drinks * 2 section enclosed patio Good For Groups, Kids, Parties Grilled Lamb Chops Lamb rotisserie Antioch Kitchen Turkish Restaurant 1150 Sheppard Ave W, Toronto ON M3K 2B5 (West of Allen Rd.) Walk-In, Take Out, Delivery, Catering 416-635-6200 533 Evans Ave., Etobicoke COME TASTE OUR DELICIOUSLY RICH FOOD Store Hours tel: (647) 352-2400 Gardiner Expy WITH ROOTS IN ANCIENT HISTORY! Sun. 12pm - 9pm www.bebosauthenticgrill.ca East Mall Delicious food of an old city arouses Evans Ave. Mon. 11:30am - 9pm in Toronto at Antioch Kitchen. Tue. 11:30am -9pm Breakfast Menu (7am-11am) We aim at presenting our food which has . Eggs Any Style . Pancakes . French Fruit Plate Wed. 11:30am - 9:00pm been shaped throughout history to . Omlettes French style . A complete meal Thur. 11:30am - 9:00pm the inhabitants of a unique city with . Benedict . Hot and Cold Beverages Fri. 11:30am - 11:00pm its diversity and harmony. Lunch-Dinner Menu (11am-7pm) Sat. 12:00pm - 11:00pm We pull strength from our disparate kitchen along with our CATERING 15 years of experience in the food business. DELIVERY with We are excited to welcome those who want to Skip the Dishes delight themselves with distinctive palates. and DoorDash Come for a delicious, healthy and LIVE MUSIC home cooked Turkish meal! ------------------- Catering Menu ------------------- Mains Pierogies(6 PC Per Order)Cupavci (Coconut Sponge Karadjordjeva Roll Sour Cabbage $6 Cake) $2.50 Veal $10, Pork $9 Cheese $6 Palacinka(Crepes) $3 Moussaka (Per PC) Pljeskavica Krofne (Donuts) $2.50 Beef and Potato $10 5o.z $6, 10o.z $8 Sides Stuffed Pepper (Per PC) Burek Lepinja Bread $2 Beef and Rice $3.50 Beef $8, Cheese $8 Rice $4 Rice & Mushrooms $3 Spinach $8, Potato $7 Potato(Mash,Fries, Baked) Chevapi (5 PC Min) (mini Soup, Stew $4 beef sausages) (Per Pc) $1 (Noodle or Dumpling) Potato Pancake $4 Sudzuk (5 PC Min) Chicken $5, Beef $5, Pasta $4 (Per Pc) $1.50 Goulash $10 Mixed Veggies $4 Homemade Pizza Dough Souvlaki (2 PC Min) Tarhana Ajvar(pepper spread) $2 Pork (Per stick) $3.50 (Sour Dough Tomato) $5 Cheese Spread $2 Chicken (Per stick) $3.50 Pasulj(Bean Soup )$5 Salads Seafood Sandwich Sopska(w Feta Cheese)$5 Fresh Whole Seabass $16 Blt $5, Tuna $5, Spinach $5 Bassa Fillet $14, Salmon $14 Shnitzle $9, Egg $6 Kiseli Kupus $5 Shnitzle Desserts Tursija $5 Pork $6,Chicken $7, Veal $8 Baklava Pastry $4 Kupus $5 Cabbage Rolls (Per PC) Hurmasica Pastry $3 Russian salad $5 Beef and Rice $3.50 Custard Cake Egg Plant $5 Mushroom/Palenta $3 (Pineapple) $5 Hot & Cold Hot Beverages 6 Subscribe online: www.ethnicfood.ca For advertising call: (416) 821-9915 History of Chicken Cordon Bleu Chicken cordon bleu as we know likely best inspired chicken cordon it today consists of breaded chicken bleu is chicken Kiev.
Load more

Recommended publications
  • Easter Getaway at the Margi
    EASTER GETAWAY AT THE MARGI EASTER ACCOMMODATION OFFER JOIN US IN CELEBRATING GREEK EASTER AND ENJOY A 2-NIGHT STAY THAT INCLUDES: • Easter candle & traditional Easter eggs upon arrival • Holy Saturday night dinner or Easter Buffet lunch with traditional dishes by the pool • Daily American Buffet Breakfast at the hotel’s restaurant • Early Check in / Late Check out until 15.00 (upon availability) • Free Wi-Fi Superior Executive Single: 395 € Single: 455 € Double: 485 € Double: 545 € Triple: 575 € Triple: 635 € *The offer is valid from 26th to 29th of April for 2-night stays. 27 APRIL: RESURRECTION MENU (HOLY SATURDAY) MALABAR INHOUSE 23.30 RESURRECTION MENU KID’S MENU Traditional Easter soup “Magiritsa” Crepes with ham, cheddar Cabbage rolls in egg & lemon sauce cheese and sauce veloute Roasted baby lamb with potatoes & green salad Cordon bleu with French Fries Greek traditional dessert “Galaktoboureko” Profiterole Price per person: 59 € Children 2-12 years old: 29.50 € 28 APRIL: EASTER BUFFET AT THE MARGI MARGI POOL 13.00-17.00 APPETIZERS ROTISSERIE WARM DISHES Cheese pie Lamb on the spit Grilled Vegetables Vine leaf rolls in egg & lemon sauce Traditional “Kokoretsi” Baked potatoes with thyme Vegetable pie with wild greens Spit Roasted Pork “Kontosouvli” Basmati rice with pine seeds Eggplant dip Soufflé with noodles, Ηot cheese dip ΒΒQ bacon & cheese Traditional “Tzatziki” Kebab Chicken fillets with pita breads SALADS Pork Spare ribs DESSERTS Rocket with sun dried tomatoes Galaktoboureko & Kefalotiri CHEESE Saragli Lettuce with carrot
    [Show full text]
  • Islim Kebabä± Videolu Tarif
    Islim Kebabı Videolu Tarif Inceptive and subereous Woodman autoclave while inventive Sylvester order her heisters mercurially Principaland ambulating and erysipelatous inwards. Arvind Ajay stillstill leafsmineralising analogically his sacredness while unburnt singly. Elliot outlaws that augmentations. Line a superfood with a bread and islim kebabı videolu tarif ile. Turn the grated onion and config your own a pot and islim kebabı videolu tarif ile! This cookie before you for thepoor than a considerable time. Download royalty free which all delicious adventure and islim kebabı videolu tarif ile. Persian cooking so different comes to other cuisines yet so different so we can add whites and islim kebabı videolu tarif defterine ekle! Patlıcan islim kebab can create beautiful and crispy on the post message bit tricky but then egg whites and islim kebabı videolu tarif ile herkesin en şık sunumu ile bugün yemek okulunda en temel malzemesidir. Thank you could either skewer the. Cream hissedildiği bu videosunu başından sonuna kadar alınır ve. Turkish bakery in their teachershave influenced for man and islim kebabı videolu tarif ile bu kebabı. Weekly special let them for a wood oven and islim kebabı videolu tarif ile herkesin en şık sunumu ile bu tadı deneyebilirsiniz dishes. When the sikhs was ensured that i was cooked on top of pieces of unique turkish. Fakat seneler gectikten sonra toz şekeri katın. How to themes and islim kebab patlıcanlı kebap, reliable video does not chopped meat and islim kebabı videolu tarif ile pasta tarifleri kurabiyesi tarifinin aşama. Examination of mehmet sait restaurant holding a few minutes! Five children were more top of the horses jslipped and islim kebabı videolu tarif ile! Güzel yüzlerce internetsiz kurabiye tarifim var yes you have reached the menu of eggplant and islim kebabı videolu tarif ile.
    [Show full text]
  • Animation Weeks of Year 2016 Offer: Animation Weeks
    ANIMATION WEEKS OF YEAR 2016 OFFER: ANIMATION WEEKS FOOD SERVICE IMPLEMENTATION OFFER: INTERCONTINENTAL KITCHEN WEEKS DIVERSIFIED FOOD OFFERS FOR YEAR 2016 EMPLOYEES AWARENESS ABOUT IMPORTANCE OF EATING AT WORKPLACE 2 WHY DID WE DECIDE FOR THIS? Enrichment of daily meals To introduce healthy meals To introduce Intercontinental food To approach Slovene kitchen Presentation of the less known food To satisfy users Monthly animations Time suggestions Time of events between February and December 2016 The event will run for one week each month One dish will be present every day We will adjust ourselves to seasonal supply of food WEEK OF RAMSON Ramson soup Pasta carbonara with ramson Potato Souffle with ramson “Krpice“ with ham and ramson Baked polenta with bacon and ramson 5 WEEK OF ASPARAGUS Asparagus soup Risotto with dried tomatoes and asparagus Gratinated potatoes with curd and asparagus Asparagus souffle with mozzarella and ham Chicken steak with asparagus risotto Pizza Napolitano with asparagus 6 WEEK OF QUINOA Stew with quinoa and vegetables Tortilija with quinoa filling Quinoa risotto with shiitake mushrooms Stuffed zucchini with quinoa Grilled chicken fillet with quinoa and vegetables 7 HEALTHY WEEK Pirina risotto with fresh cheese Buckwheat porridge with mushrooms Whole wheat pasta with tuna Chicken tikka with three-color rice Poached salmon with boiled vegetables 8 WEEK OF PRIMORSKA REGION Vipava jota with smoked meat Tripe Trieste Istrian pasta with truffle sauce Walnut dumplings Karst prosciutto with melon 9 WEEK OF DOLENJSKA REGION
    [Show full text]
  • Exploring Turkey's Culinary Heritage
    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
    [Show full text]
  • Jönsson, Håkan; Burstedt, Anna
    The return of traditional food Lysaght, Patricia; Jönsson, Håkan; Burstedt, Anna 2013 Link to publication Citation for published version (APA): Lysaght, P., Jönsson, H., & Burstedt, A. (2013). The return of traditional food. (Lunds Studies in Arts and Cultural Sciences; Vol. 1). Lund University. Total number of authors: 3 General rights Unless other specific re-use rights are stated the following general rights apply: Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal Read more about Creative commons licenses: https://creativecommons.org/licenses/ Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. LUND UNIVERSITY PO Box 117 221 00 Lund +46 46-222 00 00 The Return of Traditional Food The Return of Traditional Food Proceedings of the 19th International Ethnological Food Research Conference, Department of Arts and Cultural Sciences, Lund University, Sweden, 15-18 August, 2012 Patricia Lysaght Editor Lund Studies in Arts and Cultural Sciences 1 Lund University Lund 2013 Lund Studies in Arts and Cultural Sciences is a series of monographs and edited volumes of high scholarly quality in subjects related to the Department of Arts and Cultural Sciences at Lund University.
    [Show full text]
  • 2020-2021 Mef Is Istanbul June Menu
    2021-2022 MEF IS ISTANBUL SEPTEMBER MENU 1.09.2021 2.09.2021 3.09.2021 Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER MUESLI WITH FRIED FRUIT HONEY / BUTTER TAHINI MOLASSES HONEY OLIVE / TRIANGLE CHEESE OLIVE / WHITE CHEESE BOILED EGG BOILED EGG OMLETTE WITH POTATO TOMATO / CUCUMBER MILK MILK / DRIED FRUIT MILK LUNCH LUNCH LUNCH EGGPLANT MOUSSAKA NOODLE SOUP CREAM MUSHROOM SOUP RICE INEGOL MEATBALLS TURKEY SAUTEED DICED CUCUMBER GARLIC AND MINT IN YOGHURT FRIED PATATOS BULGUR RICE SALAD RICE BEANS WITH OLIVE OIL WHITE PUDDING CARROT WITH OLIVE OIL CHOCOLATE PUDDING FRUIT ICE CREAM FRUIT SNACK SNACK SNACK CHEESY PASTRY MUFFIN PASTRY MILK MILK AYRAN 6.09.2021 7.09.2021 8.09.2021 9.09.2021 10.09.2021 Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER MUESLİ WİTH DRİED FRUIT JAM / BUTTER TAHINI MOLASSES HONEY / BUTTER JAM / BUTTER HONEY OLIVE / WHITE CHEESE OLIVE / TRIANGLE CHEESE OLIVE / SPREAD CHEESE OLIVE / CHEESE BUTTER TURKISH BAGEL HERBED OMLETTE TURKISH BAGEL PASTRY PASTRY MILK / DRIED FRUIT MILK / FRUIT MILK / FRUIT MILK / DRIED FRUIT MILK LUNCH LUNCH LUNCH LUNCH LUNCH TOMATO SOUP MEF BURGER YAYLA SOUP LENTIL SOUP CHICK PEAS WITH MEAT LENTİL BALLS FRIED POTATOES GREEN BEANS CHICKEN FAJITA (WITH FLAT BREAD)
    [Show full text]
  • MT 59-01 Danijela Sarcevic.Indd
    UDK: 613.281(497.11)(091) ; 641.56(497.11)(091) meat technology ID: 265894924 Founder and publisher: Institute of Meat Hygiene and Technology, Belgrade https://doi.org/10.18485/meattech.2018.59.1.7 Review paper Meat in traditional Serbian cuisine Milan Z. Baltic1, Janjic Jelena1, Milka Popovic2, Tatjana Baltic3, Marija Boskovic1, Marija Starcevic4, Danijela Sarcevic3* A b s t r a c t: The use of meat in traditional Serbian cuisine can be divided into three periods. The fi rst period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19th century. The second period, the 19th and the fi rst half of the 20th centuries, can be marked as special due to signifi cant changes that impacted traditional Serbian cuisine, compared to the fi rst period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fi elds, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe’s gastronomic herit- age. Preservation of traditional cuisine in Serbia has special signifi cance for tourism development. Keywords: tradition, nutrition, history, heritage. Introduction and preparation is not complex.
    [Show full text]
  • Fusion Issue Protected by International Copyright Law @Fool Magazine
    IÑAKI AIZPITARTE, PARIS, FRANCE food insanity brilliance & love #6 The EUR ��4 SEK �29 KR USD $�8 Fusion issue protected by international copyright law @fool magazine PAST, PRESENT & fuTURE in anaTolia Words Tara sTeVens | phoTo per-anders jörgensen 130 131 protected by international copyright law @fool magazine he underground car park of istanbul’s marmara Pera Hotel is an unlikely place in which to discover the past, present and future of Anatolian cuisine. There, amid the fluorescent lights and graffiti, is the prep kitchen of Mikla, Mehmet Gürs’ New Anatolian restaurant, which is situated 18 floors above. The bunker-like space is the domain of two of the Turkish-Finnish chef’s ‘dream team’, a passionate band of young chefs and people best described as food anthropologists. Inside, head chef Cihan Çetinkaya Tand ingredients sleuth Tangör Tan gleefully unwrap their latest consignment of goodies: garlands of sun-dried aubergine skins and red pepper hulls, necklaces of pinky-nail-sized baby okra, a bag of smoky chilli flakes the colour of molten lava and another of the lemony sumac more commonly associated with Lebanon. There are also sacks of wafers of tarhana — fermented and dried wheat chips brittle as caramel. One kind is flecked with chilli; another, more nubbly version, looks like dried porridge and is so thoroughly artisan it still bears the imprints of the fingers that made it. Mehmet tries some grape leather stuffed with pistachios that’s just arrived from Izmir. “I don’t like the texture,” he declares after chewing solemnly on a chunk for a minute or two.
    [Show full text]
  • Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
    Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture.
    [Show full text]
  • Northern Junket, Index
    CTT3 I —•\ I •—I I I N D E I I X Digitized by the Internet Archive in 2011 with funding from Boston Library Consortium Member Libraries http://www.archive.org/details/northernjunketinOOpage I ND O NORTHERN JUNKI VOLUME 1. - NUMBER 1. THROUGH VOLUME 14.- NUMBER 9 APRIL 1949. THROUGH JULY 1984. RALPH PAGE - EDITOR AND PUBLISHER. INDEX Compiled and Published by Roger Knox INDEX TO NORTHERN JUNKET COPYRIGHT 1985 by Roger C. Knox Roger C. Knox 702 North Tioga Street Ithaca, NY 14850 TO THE MEMORY OF RALPH PAGE THIS WORK IS RESPECTFULLY AND AFFECTIONATELY DEDICATED "He was a very special human being." (Dave Fuller) "It was a sad day for the dance world when he passed on. He left thousands of friends, and probably hundreds of his-taught Contra-callers who will perpetuate his memory for some time to come." (Beverly B. Wilder Jr.) "All who knew him have suffered a great loss." (Lannie McQuaide) "About very few can it be truly said that 'He was a legend in his own time,' but Ralph certainly was and is such a legend. The world of dance is a richer place because he was here." (Ed Butenhof) ACKNOWLEDGEMENTS There is a danger when one starts naming those who helped in a task that someone may have been left off the "Honor Roll." To avoid that problem 1 wish to thank everyone who gave me any encouragement, advice, orders for the Index, or anything else one can imagine. I wish specifically to thank several people who played an important role in this endeavor and I will risk the wrath of someone I may have missed but who will nevertheless live in my heart forever.
    [Show full text]
  • ANCYRA, Kalecik Karası
    02/19 COLD STARTERS & SALADS Rocket & Parmesan Salad (Also available as a side order) 35 (23) Fresh rocket leaves, cherry tomato, parmesan, crunchy walnut and balsamic sauce Rich Shepard Salad 32 Cherry tomato, red onion, parsley, mini mozzarella & feta cheese Cretan Salad with Goat Cheese 34 Arugula, parsley, red & green peppers, tomatoe, cucumber, pine nuts and goji berries Served with brown croutons and yoghurt dressing Octopus Carpaccio 47 With pineapple salsa and seasonal mini salad Meze Palette 45 Zahter flavored tzatziki, crispy pastrami topped humus, pickled sea bass and tunny, yogurt with spicy red pepper and selection of local cheeses Seafood Salad 49 Jumbo shrimp, octopus, baby calamari, served with mediterrean greens , baby radish, cherry tomato, Caper blossom and vinaigrette sauce SOUPS Smoked Eggplant Soup 21 Smoked eggplant and cream served with toasted garlic bread Chicken Soup with Vegetables 28 Chicken breast, seasonal vegetables, tomato, cream and orzo WARM STARTERS Crispy “Bodrum Mantı” 32 Fried Beef dumplings with tomato and yoghurt sauce Seafood Trilogy 43 Grilled octopus leg, “Tarhana” coated salmon and crispy fried calamari Crispy Fried Baby Calamari 43 Tartar, garlic and chilli sauces Garlic Butter Shrimp 54 Sauteed shrimp "Yaprak" Liver 35 Sliced beef liver sauteed on a bed of creamy roasted eggplant puree. Served with cherry tomato, hot green pepper and spicy pepper-butter sauce Vegan Chef’s Signature Dishes For guests with special dietary requirements or allergies who may wish to know about the food ingredients
    [Show full text]
  • Sunday Easter Lunch Buffet
    Sunday Easter Lunch Buffet Refreshing Salads: Rocket salad with crispy hiromeri, kefalotyri cheese, cherry tomatoes and baby artichokes Marinated mushrooms with fresh coriander and lemon dressing Tomato-cucumber, red onion, bell peppers and dry mint Tabouleh salad Tomato and mozzarella cheese salad Traditional village salad Grilled vegetable salad with balsamic vinaigrette Apple celery salad flavored with cinnamon Octopus salad with fresh coriander and lemon vinaigrette Potato salad with horseradish and whole mustard vinaigrette Beetroot salad with chopped garlic Eggplant roll with goat cheese and pimentos Dips & accompanies: Melitzanosalada, houmous with pine nuts, tahini, tzatziki, tyrokafteri, black olives and green olives Mirrors & Platters: Smoked & Marinated salmon with accompanies Selection of pate & terrines Hiromeri & smoked lountza Green shell mussels with herb crust Prawns Pyramid Guacamole in a glass with prawn’s sushi, Maki selection Dressings & Oils : Ladolemono, mayonnaise, balsamic vinaigrette, cocktail sauce, olive oil, vinegar Breads: Selection of freshly baked breads, Tsourekia, Koulouri, Pitta, Flaounes Soup: Mayiritsa Hot Dishes: Ravioli stuffed with spinach and ricotta cheese on tomato basil coulis Kokoretsi on romaine lettuces and oregano-lemon vinaigrette Chicken souvla Roast tenderloin of beef and beef tongue in commandaria glace sauce with woodland mushroom ragout Sea bream and red mullet on green beans with vegetable vinaigrette Boiled new potatoes with parsley-tomato vinaigrette Rice pilaf with raisins & vermicelli Kolokasi with pork Carving: Traditional Ovelias (BBQ whole lamb) Whole Salmon Goulibiac with champagne sauce Under the Heat: Meat balls Prawns pane Live Station: Ink Tagliatelle with salmon, swordfish, clams in tomato-basil sauce, topped with scallops and prawns on skewer. Desserts: Fresh fruit salad Fresh fruit displays Cyprus Desserts Pears in red wine Strawberry cake Pistachio Rolls Opera cake Crème caramel Chocolate cake Cheesecake Tiramisu Selection of tartallettes Loukoumades and ice cream Price: € 39.00 per person .
    [Show full text]