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Menu 1 £30 Pp Hummus Blackened Aubergine
All our menus are designed for sharing. MENU 1 MENU 2 £30 PP £40 PP HUMMUS HUMMUS pine nuts, crispy onion, smoked paprika oil V | N pine nuts, crispy onion, smoked paprika oil V | N BLACKENED AUBERGINE TARAMASALATA burnt tomato, almonds V | N grey mullet bottarga, spring onion BLACKENED AUBERGINE burnt tomato, almonds V | GF | N DOLMA sun-dried aubergine, sour cherry, garlic yoghurt V | N BOREK MANTI spinach, feta, walnut, mint V | N beef, oak smoked paprika sauce, garlic yoghurt N CRISPY SQUID BOREK chickpea flour, coriander mayo, lime spinach, feta, walnut, mint V | N CRISPY SQUID chickpea flour, coriander mayo, lime MACKEREL coal roasted beetroot borani, zhoug, chervil salad GF DELICA PUMPKIN BABY CHICKEN green tahini, hazelnut dukkah VG | N | GF charred corn, tahini sauce, za’atar GF BABY CHICKEN CELERIAC charred corn, tahini sauce, za’atar GF begendi, salted almonds, dates, urfa chilli V | N MACKEREL Coal roasted beetroot borani, zhoug, chervil salad GF SKIN ON FRIES rosemary salt VG GREEN FATTOUSH CHARRED BROCCOLI crispy pita, apples, raisins V | N anchovy aioli, chilli GF BATATA HARRA fried potato, coriander, lime VG RICE PUDDING spiced honey ice cream, candied almonds N BURMA BAKLAVA walnut, cinnamon syrup, clotted ice-cream N Discretionary service charge of 12.5% is added to your bill, which is distributed amongst our team. We cannot guarantee that our menu is allergen free. Please ask a member of our team for further allergen information. Our dishes may contain traces of nuts. V Vegetarian GF Gluten Free VG Vegan N Nuts All our menus are designed for sharing. -
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. -
New Romanian Cuisine’: Elite Local Taste and Globalisation
JOURNAL OF COMPARATIVE RESEARCH IN ANTHROPOLOGY AND SOCIOLOGY Copyright © The Author, 2020 Volume 11, Number 2, Winter 2020 ISSN 2068 – 0317 http://compaso.eu The production of the ‘New Romanian Cuisine’: Elite local taste and globalisation Adriana Sohodoleanu1 Abstract Under the attack of globalisation’s universalising force, food traditions become sites of cultural resistance (Poulain, 2017) in a recent worldwide phenomenon that saw the birth of a new type of restaurants gathered under the umbrella of a New Cuisine taxonomy. The interest in what such actors perceive as “roots” and “traditions”, their fear of alienation and their strong ethical and ecological awareness build an ethos that turns food production into a cultural phenomenon (Ferguson, 2004) and therefore into something good to think with (Levy-Strauss, 1963). The New Romanian restaurants position themselves as agents of change and nationalise the fine dining space according to their vision while setting up the local identity’s resistance to global forces and building a new meaning for Romanian restaurant food. I analysed the mechanisms that help instil or dilute ‘Romanian-ness’ and the motivations behind this process that claims to address a need expressed by the up-and- coming middle class. Keywords Identity, gastronomy, New Romanian Cuisine; Introduction This paper addresses a gap in the body of literature dedicated to the local food scene and it puts a new phenomenon such as the New Romanian Cuisine in a context. The paper’s value resides also in providing the local gastronomic community with a different perspective on a movement in progress. 1 Faculty of Sociology and Social Work, University of Bucharest, Romania, [email protected]. -
Quiz: How Well Do You Know Mediterranean Foods?
MAY is INTERNATIONAL MEDITERRANEAN DIET MONTH MAKE EACH DAY MEDITERANEAN How Well Do You Know Mediterranean Foods? Match each Mediterranean food to its country or region of origin. Good luck! 1. Dukkah Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazel- nuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word “to pound.” ● Lebanon ● Croatia ● Israel ● Egypt 2. Pesto Pesto is a sauce traditionally made by crushing together garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil in a marble mortar with a wooden pestle. It’s usually used as a sauce for pasta. ● Crete, Greece ● Liguria, Italy ● Sicily, Italy ● Provence, France 3. Kalamata Olives Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads. ● Tunisia ● Greece ● Italy ● Cyprus 4. Paella Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood. ● Valencia, Spain ● Sicily, Italy ● Provence, France ● Barcelona, Spain 5. Burrata Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside. ● Crete, Greece ● Puglia, Italy ● Umbria, Italy ● Andalusia, Spain © 2017Oldways Preservation Trust www.oldwayspt.org ˆ 6. Halloumi Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It’s similar to mozzarella, only it holds up on the grill. ● Portugal ● Cyprus ● Greece ● Syria 7. -
Order Online
WRAPS & SANDWICHES DESSERTS All wraps/sandwiches are served with pita bread, $ lettuce, tomato, onion and tahini sauce. Kurdish Baklava (2 pieces) | 5.50 Ask for Gluten Free, Vegan and Vegetarian options. Layers of filo dough and pistachios in our home-made syrup Kazandibi (gf) | $5.50 Lamb & Beef Gyros Wrap | $10.95 Milk Pudding baked and caramelized Slow cooked, thin-sliced, marinated lamb & beef Kunefe | $7.50 Chicken Gyros Wrap | $10.95 Sweet shredded filo dough stuffed with salt-less cheese and A family owned and operated business Slow cooked, thin-sliced, pistachios serving delicious authentic flavors from the marinated chicken ORDER Rice Pudding (gf) | $5.00 ORDER Rice, milk, organic sugar, vanilla bean and cinnamon Mediterranean Coast to the Middle East. $ Adana Kebab Wrap | 10.95 ONLINE Decadent Chocolate Cake $7.00 Skewered charcoal grilled minced ONLINE-@ | sfkebab.--------@-------- New York Cheese Cake $7.00 Take Out, Catering lamb with fresh parsley, red onion com | and a touch of hot chili sfkebab.com Ice Cream | $5.50 ORDERORDER & Banquet Room available. Call (415) 255-2262 for Kofta Wrap | $10.95 ONLINEONLINE-@ -------- Minced beef with parsley and sumac onion WEEKEND BRUNCH -@com information. Served until 3PM sfkebab.------- Monday – Friday Salmon Wrap | $12.95 All egg dishes (except Breakfast Wrap) served with rosemary sfkebab.com Skewered charcoal grilled salmon with fresh tomato, roasted red potatoes, fresh fruit and home-made bread 11:00 a.m. to 9:00 p.m. lettuce and onion Mellemen (veg/gf) | $13.95 SF Kebab Mediterranean -
Bosnia and Herzegovina
DESTINATION: BOSNIA AND HERZEGOVINA LEADING PARTNERSHIP OF DMC’S IN EASTERN EUROPE AND CENTRAL ASIA COUNTRIES GENERAL DESCRIPTION Republic of Bosnia and Herzegovina (Bosna i Hercegovina - Боснa и Херцеговина): is a country in Southeastern Europe located on the Balkan Peninsula. Capital – Sarajevo Population - 3,871,643[ • Sarajevo - 438,443 inhabitants Time • GET (UTC +1) Currency • Convertible mark (BAM) Geography • Bosnia and Herzegovina is a very hilly coutnry with the Dinaric Alps Dominating The landscape. • The highest point, Mt Maglic, rises to 7,831 ft. (2,387m) • Thick forests cover almost 50% of the land, while in the north, along the Sava River valley, a hilly, fertile plain stretches east to west. • The country has limited access to the Adriatic Sea through a small strip of land (about 12 miles) in the far-southwest. • Significant rivers include the Neretua, Sava, Vrbas, and the Bosna - the source of the country's name. LEADING PARTNERSHIP OF DMC’S IN EASTERN EUROPE AND CENTRAL ASIA COUNTRIES TRANSPORT Sarajevo International Airporrt Sarajevo's modern but very compact international airport is approximately 12kms from the city centre. Banja Luka International Airport is located 23kms from the city. Rail services now connect Sarajevo, Mostar, Doboj and Banja Luka. The bus network is more extensive and buses run more frequently than trains. Taxis in Sarajevo and the major towns are well-regulated, metered and generally safe to use. LEADING PARTNERSHIP OF DMC’S IN EASTERN EUROPE AND CENTRAL ASIA COUNTRIES HOTELS Sarajevo • Hotel Mepas • Kaldera Boutique Hotel • Hotel Europe Sarajevo • Radon Plaza Hotel • Hotel Blanca Resort & Spa Medjugorje • Herceg Etno selo Medjugorje • Medjugorje Hotel & Spa • Hotel Grande Casa • Hotel Quercus Mostar • Eden Villa • City Hotel LEADING PARTNERSHIP OF DMC’S IN EASTERN EUROPE AND CENTRAL ASIA COUNTRIES RESTAURANTS Bosnian cuisine uses many spices, in moderate quantity. -
Türk Mutfağindan Kaybolan Kerkük Yemekleri
Motif Akademi Halkbilimi Dergisi / 2012-2 (Temmuz-Aralık) (Balkan Özel Sayısı-II), s.326-343 Türk Mutfağından Kaybolan Kerkük Yemekleri / Z. AKKOYUNLU TÜRK MUTFAĞINDAN KAYBOLAN KERKÜK YEMEKLERİ Lost Kirkuk Dishes in Turkish Cuisine Ziyat AKKOYUNLU* Özet: Bu makalede, Orta Asya’dan başlayarak Osmanlı’ya ve oradan da Kerkük’e kadar uzanan coğrafyadaki Türk mutfağına, dönemlere ait yazılı kaynakların doğrultusunda değinilmiş, günümüz Türkiye’sinde unutulup kaybolan, buna karşın Kerkük Mutfağı’nda yaşayan yemekler, tarifleriyle beraber anlatılmıştır. Anahtar kelimeler: Türkler, Orta Asya Türk Mutfağı, Osmanlı Saray Mutfağı, Kerkük Mutfağı, Kaybolan Yemekler Abstract: In this article, Turkish cuisine starting from the Central Asia, then to Ottoman and Kirkuk geography has been mentioned in relation to the written sources of those periods and Kirkuk dishes that have been lost in today’s Turkey but that stil continue to exsist in Kirkuk cuisine have been described with their recipes. Key words: Turks, Central Asia Cuisine, Ottoman Palace Cuisine, Kırkuk Cuisine Bilindiği gibi Türk sosyal hayatında yemek kültürü her zaman özel bir yere sahip olmuştur. Türkler Orta Asya’dan Anadolu’ya, Balkanlar’a, Afrika’ya kadar dağıldıkları dünya coğrafyasında, eski yemek alışkanlıklarını, yenileriyle birleştirerek devam ettirmişlerdir. Bu arada bazı yemeklerin detayları unutulmuş, parçaları günün şartlarına göre değişikliklere uğrayarak bugüne kadar ulaşmıştır. Orta Asya’da yaşayan Türkler göçebe hayatın bir gereği olarak hayvancılıkla uğraştıkları için daha çok et, süt, yağ ve peynir gibi hayvansal gıdalarla ve tahıllarla besleniyorlardı. Geyik, tavşan, koyun, deve, at eti yerlerdi. Atın eti, sütü çok sevilirdi, ısısından faydalanarak bastırma yapılırdı. Akdarı en çok kullanılan tahıldı. Türk yemek kültürü hakkındaki bu bilgilere eski Türk kaynakları vasıtasıyla ulaşmak mümkündür. -
Wikivoyage Georgia.Pdf
WikiVoyage Georgia March 2016 Contents 1 Georgia (country) 1 1.1 Regions ................................................ 1 1.2 Cities ................................................. 1 1.3 Other destinations ........................................... 1 1.4 Understand .............................................. 2 1.4.1 People ............................................. 3 1.5 Get in ................................................. 3 1.5.1 Visas ............................................. 3 1.5.2 By plane ............................................ 4 1.5.3 By bus ............................................. 4 1.5.4 By minibus .......................................... 4 1.5.5 By car ............................................. 4 1.5.6 By train ............................................ 5 1.5.7 By boat ............................................ 5 1.6 Get around ............................................... 5 1.6.1 Taxi .............................................. 5 1.6.2 Minibus ............................................ 5 1.6.3 By train ............................................ 5 1.6.4 By bike ............................................ 5 1.6.5 City Bus ............................................ 5 1.6.6 Mountain Travel ....................................... 6 1.7 Talk .................................................. 6 1.8 See ................................................... 6 1.9 Do ................................................... 7 1.10 Buy .................................................. 7 1.10.1 -
B R E a K F A
BREAKFAST BREAKFAST FROM BAKU 42 AZN pancakes with meat, homemade yoghurt with fruits, sun-dried greens and black olives, sulguni cheese, butter, cucumbers and tomatoes from Zira village, Baku kuymak with cinnamon and sugar BREAKFAST FROM GUBA 42 AZN traditional scrambled eggs with tomatoes, Guba rolls with walnuts, homemade yoghurt with apple, goat cheese, curd, butter BREAKFAST FROM LANKARAN 42 AZN baked pumpkin, Lankaran-style omelette with dates, Pâté of chicken liver, sweet Lankaran kuymak, traditional Bysshe biscuits BREAKFAST FROM GANJA 42 AZN omelette with pastirma, qutab with greens cooked on the grill, cheese balls, matzoon, honey kaymak, butter with honey and nuts BREAKFAST FROM NAKHCHIVAN 42 AZN omelette with meat, rice porridge, persimmon with honey, kaymak, honey GUBA BAKU GANJA LANKARAN NAKHCHIVAN COLD STARTERS ASSORTED VEGETABLES 8 AZN with fragrant greens TAPITMA 2 PCS. snack on a sand cake • tapitma with chicken 8 AZN • tapitma with tomatoes 8 AZN • tapitma with roast beef 8 AZN • tapitma with salmon 12 AZN ASSORTED OLIVES AND OLIVES 8 AZN ASSORTED VEGETABLE PÂTÉ 10 AZN from red beans, beets and spinach EGGPLANT ROLLS 8 AZN with vegetables and tomato sauce EGGPLANT ROLLS 8 AZN with nuts EGGPLANT ROLLS 8 AZN with cheese PICKLES 10 AZN assorted specific pickles MOTAL CHEESE 14 AZN with homemade butter ASSORTED AZERBAIJANI CHEESE 18 AZN cheese balls with goat cheese, curd, lamb cheese, goat cheese EUROPEAN CHEESE PLATE 45 AZN RED CAVIAR 50 AZN BLACK CAVIAR 240 AZN FISH ASSORTMENT 56 AZN smoked and seasoned fish: hot and cold -
Hungarian Chicken Paprigasch – Chicken Goulash
Werner’s Hungarian Chicken Goulash Serving for 4 to 6 1 whole chicken, cut-up: or 4- 6 chicken breasts with skin. 1 large or 2 medium onions, diced . 2 green or red bell peppers cut into strips, one of each works nice. 1 or 2 Hungarian pepper s (optional for more of a spicy hot tang) 1 or 2 tomatoes cut into wedges 4 to 6 potatoes, peeled and diced into large chuncks ½ glove of garlic, diced and crushed (optional) 2 tablespoons of Hungarian paprika, don’t use Spanish or American paprika. 2 level tablespoons of salt (or salt to taste) 1 level teaspoon of black pepper 1 tablespoon of caraway seeds (optional, the least important ingredient ) 1 or 2, 10-12 oz. can of chicken broth (optional , makes for a richer broth, most beneficial of the options) 1 8oz. can of tomato sauce (optional, use for a richer red, broth) 4 -6 tablespoons of vegetable oil ( before cholesterol, in the old days, Hungarians used bacon grease, Dad made it that way ) -In a large stewing pot, brown onions in vegetable oil or bacon fat, frequently stir up onions, be careful not to blacken or burn onions. When onions start to brown , reduce heat to very low, and stir in paprika. Keep stirring paprika with onions. The less you cook the paprika, the redder the sauce will be. The longer you cook t he paprika, caramelizing it, the more brownish the sauce will be. Your preference, but be careful not to burn onions and paprika. The Werner kids like the redder sauce. -
Cruising the Adriatic: Croatia, Montenegro, Bosnia & Herzegovina
Cruising the Adriatic: Croatia, Montenegro, Bosnia & Herzegovina SMALL SHIP CRUISE TOUR Plus optional extensions in Ljubljana, Slovenia Zagreb, Croatia 2015 Grand Circle Cruise Line Cruising the Adriatic: Croatia, Montenegro, Bosnia & Herzegovina Table of Contents 1. PASSPORT, VISAS AND TRAVEL DOCUMENTS .......................................................................... 4 Passport Required .................................................................................................................................... 4 Visas Not Required .................................................................................................................................. 5 Backup Photocopies ................................................................................................................................. 5 2. YOUR HEALTH ..................................................................................................................................... 6 Keep Your Abilities In Mind ................................................................................................................... 6 Health Check ............................................................................................................................................ 7 Vaccinations............................................................................................................................................. 7 3. LUGGAGE REGULATIONS & AIR TRAVEL ................................................................................ -
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