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Aladdins-Nutritional-Info.Pdf
The purpose of this analysis is to assist you in making the right food choices for your personal needs. All nutrition information is based on the entire plate served. Please note the generous portion sizes of our dishes; in the spirit of Lebanese tradition, many of our dishes are intended to be shared. Take home containers are available if you wish to limit your intake and save a portion of your meal for another time. APPETIZERS Serving Calories Total Fat Sat. Fat Trans Fat Chol Sodium Potassium Carb Fiber Sugars Protein Size (g) (g) (g) (mg) (mg) (mg) (g) (g) (g) (g) Hummus - Small 8oz 418 23 3 0 0 1344 - 43 11 7 16 Hummus - Regular 18oz 608 32 4 0 0 2006 - 65 16 11 24 Hummus - Large 26oz 1216 64 9 0 0 4010 - 129 33 21 48 Tabouli - Small 4oz 204 19 3 0 0 440 335 9 3 2 2 Tabouli - Regular 9oz 403 37 5 0 0 847 670 18 5 5 4 Tabouli - Large 13oz 602 56 8 0 0 1255 1005 26 7 7 6 Baba Gannouj - Small 8oz 357 28 4 0 0 1264 - 26 6 5 9 Baba Gannouj - Regular 12oz 516 39 6 0 0 1901 - 39 9 8 14 Baba Gannouj - Large 24oz 1031 78 11 0 0 3801 - 77 17 17 27 Spicy Cauliflower 9oz 140 11 2 0 0 910 - 9 5 4 4 Foole M Damas - Small 7oz 297 24 3 0 0 1037 360 15 5 5 6 Foole M Damas - Regular 14oz 749 66 9 0 0 2071 648 31 9 8 13 Loubie - Small 8oz 135 8 1 0 0 558 389 12 3 5 3 Loubie - Regular 11oz 206 11 2 0 0 976 680 21 6 9 5 Falafel - Small 5.5oz 360 14 2 0 2 1725 724 45 9 10 17 Falafel - Regular 10oz 528 17 2 0 2 2714 1291 74 15 17 26 Dawali - Small 10oz 541 37 5 0 2 1057 881 46 8 10 11 Dawali - Regular 25oz 1090 75 11 0 6 2148 1770 92 16 19 22 Kibbie 12oz 831 60 13 1 69 1265 816 51 8 10 27 Sambusek 11oz 628 21 4 0 160 580 654 70 6 9 39 Fatayer 7oz 341 4 2 0 13 540 757 63 5 4 13 Sfiha 13oz 677 26 9 1 102 1587 1001 63 4 9 41 Vegetarian Combo 27oz 1293 72 10 0 2 4582 2294 113 22 26 45 SOUP Serving Calories Total Fat Sat. -
Monitoring Report 4
Programme Title: Creating one-stop-shop for sustainable businesses Country: occupied Palestinian territory I. Joint Programme Information Joint Programme Information Programme title: Creating one-stop-shop for sustainable businesses Sectorial area of intervention and policy objectives Inclusive economic growth for poverty eradication Create opportunities for decent jobs and secure livelihoods. Create better government policies and fair and accountable public institutions. Promote inclusive and sustainable business practices. UN Lead Agency: UN Women (UN Women) UN Participating Organizations: Food and Agriculture Organization (FAO) International Trade Centre (ITC) Local Partners: Palestinian Ministry of Agriculture (MoA) Palestinian Ministry of Women’s Affairs (MoWA) Palestinian Ministry of National Economy (MoNE) TBD: Women Business Forum (BWF)/Palestinian Business Women Association (ASALA)/Palestine for Credit and Development (FATEN) Palestinian Standards Institution (PSI) Palestine Trade Center-PalTrade Economic and Social Development Center of Palestine (ESDC) Rozana Bussiness Women Group Al Thimar Company Report submitted by Name: Alaeddin Ayesh Title: Monitoring and Evaluation 1 / 22 Organization: UN Women Contact information: [email protected] Reporting Period Ending: Monday, May 1, 2017 II. Contact Information Resident Coordinator Name: Robert Piper E-mail: [email protected] UNCT contact person Alternative UNCT contact person for for implementation implementation Name: Name: Loris Elqura Astrid Marschatz Agency: Agency: UNSCO/Resident -
BYW Inhouse Menu APRIL 2021
BALADE The Legend Fresh, local; used when describing produce of high quality BURGHUL Cereal made from different wheat species, such a Durum Wheat JEBNE Cheese LABAN Homemade Lebanese Yoghurt MANAKEESH Lebanese pizza that comes with a variety of toppings; enjoyed anytime of the day MEZZE Refers to a selection of small tasty dishes served in the beginning of a large-scale meal SALATA Lebanese word for salad SANDWEECHET Lebanese word for sandwich SUMAC Tart and Tangy, deep burgundy colored spice harvested from a wild berry bush TAHINI Paste of lightly toasted ground sesame seeds TARBOUSH A red felt cap with a tassle that hangs from the crown that used to be part of the traditional Middle Eastern dresswear. TOUM A Lebanese garlic aioli KHIAR A Lebanese word for cucumbers ZAATAR Spice mixture of dried wild thyme, sesame seeds and sumac; high in antioxidants * Please refer to Legend above for definitions of any starred (*) items in menu. v Please note, (v) refers to vegetarian dishes. WEEKEND SPECIAL SATURDAY & SUNDAY Mloukhie: Mallow leaves cooked with chicken, cilantro, onion vinaigrette, topped with toasted 25 pita chips served with rice SOUPS Hearty Lentil Soup (V): Swiss chard, lentils with essenstial Lebanese spices and frech lemon juice 8 Chicks & Veg: Homemade vegetable soup with tender pieces of chicken in aromatic broth 8 SALADS Taboule (v): Authentic parsley salad with burghul* mixed with chopped onions, tomatoes, olive oil, 14 and fresh lemon juice Fattoush (v): Mixture of greens with cucumber, tomatoes, onions, mint, bell peppers, sumac* and 12 extra virgin olive oil, served with toasted pita chips Artichoke (v): Combination of Cucumber, tomatoes, Scallions, Olive Oil and Fresh Lemon Juice 14 Halloume (v): Mixed green, tomatoes, cucumbers, olives served with pomegranate molasses 20 Chicken Meshwe: Chargrilled marinated boneless chicken over a mixture of greens, black olives, 19 cucumbers, tomatoes and feta cheese. -
Menu V10 Latest Price Update Jan 2021
FROM THE OVEN MANAKEESH | LEBANESE FLATBREAD PIZZA - AVAILABLE UNTIL WE SELL OUT! Freshly baked in our oven - served with sliced tomatoes and cucumbers. ZAATAR - THYME 5 Thyme, sesame seeds, sumac, extra virgin olive oil. Add Cheese +2 Best enjoyed with a side of garlic Labneh +3 JIBNEH - CHEESE 6 Simple soul food. Baked with our cheese mix. Add Zaatar +2 LAHMEH AJEEN - MEAT PIE 7 A classic! Minced beef blended with spices, diced onions and tomato sauce. Add Cheese +2 Best enjoyed with “Laban” chilled Ayran yogurt drink +3 MINIKEESH PLATTER 14 Make your own assortment from the above in 6 Mini Lebanese Pizzas. CHICKEN SHAWARMA PIZZA 12 Chicken Shawarma, Mozzarella cheese. Topped with special garlic sauce and pickled cucumbers. DESSERTS BAKLAWA 6 Flaky phyllo pastry filled with walnuts. 3pcs. LEBANESE ICE CREAM - ASHTA 8 Topped with Lebanese cotton candy, honey and showered with pistachio crumbs. CRÈME BRULÈ 6 Pure bliss! Crispy caramelized top with a silky creamy egg yolk and vanilla custard inside. CHEESECAKE 9 Homemade. Sweet and delicious. strawberry or blueberry topping. LAZY CAKE 7 Decadent! Fudgy and rich chocolate cake. BEVERAGES & JUICES FRESH JUICES OUR STORY MINT LEMONADE or RASPBERRY LEMONADE 7 Yasmine’s is a unique concept that combines modern and traditional Lebanese food BEER - NON-ALCHOLIC 5 Heineken, Becks, Budweiser. which reflect the amazing flavors of the region’s cuisine. Our expert chefs use the freshest ingredients to artfully prepare an appetizing array of signature dishes. LABAN - AYRAN YOGURT 3 Super refreshing! Yasmine’s combines mouth-watering flavors with true Mediterranean hospitality, HERBAL TEA 4 creating an authentic dining experience that transports you to the heart of Lebanon. -
Recipe Fuul Mudammas EGYPT
M * Fuul Mudammas * Recipe Fuul Mudammas EGYPT Egypt’s breakfast of champions is the country’s national dish. Served up YOU'LL NEED METHOD as a sandwich fi ller, this spice-fest of a stew keeps the 80-million-strong 2 cups of dried broad beans (fava Broad Beans population on the move throughout the day. beans) – the small, round kind (or Note: you can skip this step by using canned beans. cheat by using 4 cups canned cooked 1. Soak the dried fava beans in cold water for 24 hours (make sure beans) they are completely covered by the water), then drain and rinse. 7 cups of water What is It? Tasting 2. In a large pot bring 7 cups of water to the boil. Forget waking up to cornfl akes or muesli. This broad Wafts of garlic hang over the street. Some of the 1 onion, fi nely diced 3. Add the fava beans to the pot and boil for 10–15 minutes, bean (fava bean) dish is a high-energy, supremely swelling crowd are clutching empty containers ready 3–4 garlic cloves, fi nely chopped making sure to skim any foam off the top. nutritious kick-start to your day. Slow-cooked, until to be fi lled. Squeeze your way up to the front, where 1 tomato, fi nely chopped easily mashed, the broad beans are mixed with the vendor is working up a sweat and the customers 4. Reduce heat, cover pot and leave to simmer for eight hours. ⅛ cup squeezed lemon juice tomatoes, onion, garlic and lemon juice, spiced with are yelling with impatience. -
Cocktail Menu | Beverages
menus INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages InterContinental Rio Av. Aquarela do Brasil, 75 São Conrado | Rio de Janeiro, 22610-010 | Brazil Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. INTRODUCTION | bUffeTs | plaTeD menus -
Vegan Street Food
Indice delle ricette 189 indice delle ricette Europa Mediterranea Spagna Andorra Bocadillos piccante 58 Botifarra amb mongetes 30 Churros 58 Tortilla 61 Bosnia ed Erzegovina Cevapcici 31 Lepinje 32 europa Continentale Belgio Francia Waffle 64 Crêpe suzette 34 Bulgaria Gallettes de sarrasin 32 Banitsa 64 Croque-Monsieur 35 Boza 65 Rotolino di baguette 36 Danimarca Grecia AEbleskiver 66 Gyros pita veggie 36 Spanako pita 38 Georgia Tzatziki 39 Khachapuri 66 Italia Germania Tegole 40 Bretzel 69 Miasse 41 Currywurst veg 69 Gelato banana e melone 42 Inghilterra Panissa 43 Brownies 70 Cuculli 44 Cornish Pasty 70 Mondeghili 44 Vegan Rolls 72 Fritole 45 Irlanda Crescione 46 Jacket Potatoes 73 Gnocco fritto 47 Castagnaccio 48 Norvegia Olive ascolane 48 Pølse Med Lompe 74 Torta al testo 49 Smørrebrød 74 Supplì 49 Olanda Arrosticini 50 Poffertjes 76 Pizzette fritte 51 Vlaamse frites light 77 Panzerotti 51 Polonia Nduja 52 Obwarzanki 79 Pane e panelle 53 Pierogi dolci 80 Pizzette sarde 53 Zapiekanka vegan 81 Macedonia Repubblica Ceca Tavce Gravce 54 Smazeny syr 83 Portogallo Romania Ginjinha 54 Langosi 83 Pasteis de nata 57 http://www.gruppomacro.com/prodotti/vegan-street-food 190 Vegan street food Russia Dalaut ki Chaat 115 Bliny dolci 84 Dosa 117 Mandorle pralinate 85 Jalebi 117 Kartoshka 85 Masala Chai 118 Pelmeni 86 Pakora 119 Pyshki 87 Samosa 120 Ungheria Iran Kürtőskalács 88 Pane lavash 121 Töltött Káposzta 89 Iraq Kleeja 122 africa Egitto Israele Falafel 93 Succo di melagrana 123 Ful Medames 94 Libano Koshari 94 Man’oushe 124 Ghana Sfiha 125 -
Palestine — Palestine 2013
ART / STATES CULTURE / OF POST POLITICS / COLONIALITY / 2013 Palestine — Palestine SHORT FUSE FEATURES 5 alQAWS FOR 10 ACTUAL SIZE SEXUAL & GENDER 18 BASIL ALZERI DIVERSITY IN 26 SHATER HASSAN 2 SPRING PALESTINIAN 28 KAMAL ALJAFARI – SOCIETY 36 INSIDE 7 INDIGENOUS DECOLONIZING YOUTH DELEGATION ARCHITECTURE TO PALESTINE 9 BOYCOTT, DIVEST– MENT, SANCTIONS REVIEWS 15 ZAINAB AMADAHY 17 LADY GAZA 50 SECTOR ZERO 51 VICKY MOUFAWAD-PAUL COLUMNS 53 EYAL WEIZMAN FUSE MAGAZINE 36 54 FÉMINISMES 44 CLOSE READINGS ÉLECTRIQUES 47 MAKING IT WORK 8.50 CAD / USD Printed in Canada on Indigenous land EDITORIAL Palestine — Palestine The struggle for the liberation of Palestine Palestine – Palestine is the fourth in the FUSE series States is rooted in the struggle against its settler colonial of Postcoloniality. Launched in the fall of 2011, the series has taken a distinctly artlike approach to cataloguing present symptoms of context [1], and is part of a wider network of colonialism and the challenges mounted against them. The regionally anti-colonial resistance. [2] In this issue of FUSE, themed issues (Egypt, Inuit Nunangat and Lithuania thus far) have guest-edited by Nasrin Himada and Reena Katz, we mainly featured knowledge produced in and around the industry of contemporary art. But the thing that most squarely places the series highlight the shared structures and contemporary within the universe of an artist’s magazine is the editorial insistence effects of settler colonialism brought to bear on on telling the truth but telling it slant. [5] Designed as a critical communities in Palestine and on Turtle Island. As intervention into the contemporary art discourse in southern Canada, where most of our readers are located, the series has not addressed the Idle No More movement continues to thrive, it is colonial realities in our immediate communities but looked elsewhere, clear that its goals are to undermine the numerous hoping to be a part of collectively breaking the public fiction that colonial policies and procedures that are crucial to Canada is not a settler state. -
Lunch & Dinner
Lunch & Dinner Aperitifs Seasonal Bellini 8.5 Mezze Hommus (v) 6.5 Arak and Plum 7 Add Parsley, Jalapeño & Spices 7.5 Thyme and Rose Gin & Tonic 9 Add Hand Cut Lamb & Pine Nuts 9.75 Baba Ghannouj (v) 7.75 Aubergine Dip, Pomegranate Seeds Nibbles Aline’s Roasted Nuts 3.5 Marinated Lebanese Olives 4 Tabbouleh (v) 7.75 Crudités with Green Tahini Dip 6 Crostini Labneh and Za’atar 4 Fattoush (v) 7.5 Lentil Soup 6.5 Mixed Herbs, Tomato, Cucumber, Onion, Toasted Pita, Sumac & Pomegranate vinaigrette Labneh (v) 6 Oven Lebanese Pita 4 Strained Yoghurt, Olive Oil Man’ousheh 5 Individual Flat Breads topped Vine Leaves (v) 6 with Za’atar and Olive Oil Stuffed with Rice, Herbs, Tomato, Onion, Sumac Sfiha 6 Small Pies with Lamb, Tomato, Reqaqat Jibneh 6.5 Onion and Pine Nuts Spicy Cheese Rolls Fatayer Sabenegh 5 Falafel (v) 6.75 Individual Pies with Spinach, Sumac, Onion and Pine Nuts Kibbeh 6 Minced Lamb and Burghul Balls, Stuffed with Lamb, Onion and Pine Nut Pumpkin Kibbeh (v) 6 Pumpkin and Burghul Balls, Stuffed Grill Shish Taouk 16.5 with Onion, Chickpea, Walnuts and Pine Nuts All grilled Marinated Chicken Kebabs over charcoal Sujuk 8.5 Lahm Meshwi 17 Sautéed Spicy Sausages, Tomato Marinated Beef Kebabs Batata Harrah (v) 7.5 Kafta 16.5 Spicy Potatoes with Red Pepper, Minced Lamb Kebabs Coriander, Garlic Lamb Chops 18 Fatteh (v) 9 Chickpea, Yoghurt, Pan-Fried Lebanese Pita Mixed Grill 20.50 and Pine Nuts A selection of Chicken Kebabs, Lamb Kebabs & Kafta Cauliflower Shawarma 8 King Prawns 24 Tahini Sauce, Pomegranate Seeds, Aleppo Pepper Sea Bass -
CHICKEN LEMON SOUP 4.25 دﺟﺎج, ﺑﻘﺪوﻧﺲ, ﺣﻤﺺ, ﻋﺼﻴﺮ ﻟﻴﻤﻮن وﺑﺼﻞ Chicken, Parsley, Chickpeas, Lemon Juice and Onions
CASTLE SAIDA اــرت SOUPS ﺷﻮرﺑﺔ دﺟﺎج ﺑﺎﻟﻠﻴﻤﻮن CHICKEN LEMON SOUP 4.25 دﺟﺎج, ﺑﻘﺪوﻧﺲ, ﺣﻤﺺ, ﻋﺼﻴﺮ ﻟﻴﻤﻮن وﺑﺼﻞ Chicken, parsley, chickpeas, lemon juice and onions ﺷﻮرﺑﺔ ﻋﺪس LENTIL SOUP 4 ﻋﺪس أﺣﻤﺮ, ﺟﺰر, ﺑﻄﺎﻃﺎ, ﺑﺼﻞ وﺑﻬﺎرات ﻟﺒﻨﺎﻧﻴﺔ Red lentils, carrots, potatoes, onions, Lebanese spices All prices are in Jordanian Dinar. Subject to 5% Service Charge and 8% Sales Tax. Allow us to fulfill your every need, want and desire. Simply let us know of any special dietary requirements, food allergies or food intolerances and we will happily renew your dining experience. All cooking is prepared without artificial Trans Fat. QADISHA VALLEY SALADS ﻓﺘﻮش FATTOUSH 3.5 ﺧﻀﺎر ﻣﺸﻜﻠﺔ, ﺧﺒﺰ ﻣﻘﺮﻣﺶ, ﺳﻤﺎق ﻳﻘﺪم ﻣﻊ دﺑﺲ اﻟﺮﻣﺎن وزﻳﺖ اﻟﺰﻳﺘﻮن Mixed vegetables with pita fried bread, seasoned with sumac and dressed with pomegranate molasses and olive oil ﺗﺒﻮﻟﺔ TABBOULEH 3.75 ﺑﻘﺪوﻧﺲ ﻃﺎزج ﻣﻔﺮوم, ﺑﺮﻏﻞ, ﺑﺼﻞ, ﺑﻨﺪورة ﻳﻘﺪم ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن واﻟﻠﻴﻤﻮن Finely chopped parsley and mint, burgul, onions and tomatoes dressed with lemon juice and olive oil ﺳﻠﻄﺔ اﻟﺠﺮﺟﻴﺮ ROCCA SALAD 3 أوراق اﻟﺠﺮﺟﻴﺮ ﻣﻊ اﻟﻠﻴﻤﻮن, ﺑﻨﺪورة, ﺑﺼﻞ وزﻳﺖ اﻟﺰﻳﺘﻮن Rocca leaves, tomato slices and onions dressed with lemon juice and olive oil ﺷﻤﻨﺪر SHAMANDAR 3.70 ﺷﻤﻨﺪر ﻣﺴﻠﻮق ﻣﻊ ﺛﻮم, ﻋﺼﻴﺮ اﻟﻠﻴﻤﻮن, زﻳﺖ اﻟﺰﻳﺘﻮن وﺑﻘﺪوﻧﺲ Boiled beetroots with garlic, lemon juice, olive oil and parsley ﻃﺒﻖ اﻟﺨﻀﺎر اﻟﻄﺎزج FRESH VEGETABLES PLATTER 5 ﺗﺸﻜﻴﻠﺔ ﻣﻦ اﻟﺨﻀﺮوات اﻟﻄﺎزﺟﺔ Assortment of fresh vegetables All prices are in Jordanian Dinar. Subject to 5% Service Charge and 8% Sales Tax. Allow us to fulfill your every need, want and desire. Simply let us know of any special dietary requirements, food allergies or food intolerances and we will happily renew your dining experience. -
Final Report Olive Oil Without Borders III
Olive Oil Without Borders III: Building Regional Support for Reconciliation and Economic Cooperation NEAR EAST FOUNDATION Partners for Community Development since 1915 Final Report September 29, 2016 – January 31, 2019 Near East Foundation WEST BANK/GAZA: Trust Building – 3rd Floor, Nablus Tel: +970 9 2396961× Fax: +970 9 2396965 NEW YORK: 110 West Fayette Street, Suite 710 Syracuse, NY, USA 13202 × (315) 428-8670 www.neareast.org Olive Oil Without Borders III No. 294-A-16-00011 Final Report TABLE OF CONTENTS TABLE OF CONTENTS .......................................................................................................... 1 ABBREVIATIONS AND ACRONYMS ................................................................................... 2 I. EXECUTIVE SUMMARY ...................................................................................................... 3 II. PROGRAM OVERVIEW ...................................................................................................... 4 III. ACTIVITIES AND ACCOMPLISHMENTS ...................................................................... 5 IV. PROGRESS AGAINST WORK PLAN ............................................................................ 18 V. CHALLENGES, LESSONS LEARNED, AND OPPORTUNITIES ................................ 18 VI. SUSTAINABILITY ............................................................................................................ 19 VII. PROJECT INDICATORS & IMPACT ............................................................................ 20 APPENDIX -
Sfiha – Lebanon and Syria
Sfiha – Lebanon and Syria (Small Middle Eastern Pizza) For lack of a better description these resemble pizzas in that they are thin rolled dough that is topped with various ingredients. These are commonly found in the Middle East as a starter course, particularly in Lebanon and Syria. Yield – 2lbs of Dough Mixing Method – Straight Dough Cooking Method - Baking Ingredients For Making the Dough 3 oz Warm Water 1/2 tsp Sugar 1 oz Fresh Compressed Yeast 10 oz Yogurt (brought to room temperature – can be achieved by putting in mixing bowl set into container of warm water) 2 oz Extra Virgin Olive Oil 18 oz Bread Flour, sifted 2 tsp Salt Procedure For Making the Dough 1. Combine the water, sugar and fresh compressed yeast in a mixing bowl and mix well to combine, cover and set aside to assure the yeast is active and viable (should be able to smell yeast activity within 10 minutes) 2. Once the yeast is shown to be viable add the yogurt and extra virgin olive oil to the bowl with the yeast and water 3. In a separate bowl combine the flour and salt and mix to combine and then add three quarters of the flour and salt mixture to the mixing bowl with the yogurt and yeast and mix with a dough hook attachment to incorporate the flour to the liquid mixture and then slowly add more of the flour mixture until the dough is no longer sticking to the inside of the bowl and a smooth non-sticky dough is formed (may not need to use all of the flour mixture or may need to add slightly more depending on flour strength).