Starters & Salads

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Subject to 10% service charge STARTERS & SALADS S P A N I S H CHARCUTERRIE BOARD $ 2 1 0 serrano ham, chorizo, aged manchego G I B R A L T A R F I S H S OUP $ 1 1 5 s h r i m p s , clams, fennel, moroccan spices SPICY BABY CUTTLEFISH $98 san marzano sauce, butter beans, parsley ZESTY CRAB CAKES $122 red cabbage slaw, cilantro, sesame dressing AVOCADO AND RICOTTA FLAT B R E A D $ 9 8 cilantro, chermoula (V) BEEF CARPACCIO $105 smoked oil, pickled onions, arugula, aged parmesan SEARED P I G E O N $ 1 1 8 marquez sausage, f r i e d c h i c k p e a s , moroccan couscous LOMI LOMI SALMON $ 1 1 0 pacific soy dressing, chi li, lime, lemon, sesame seeds HOMEMADE FLATBREA D B O A R D $ 1 1 0 za’atar humus, spicy red bean, olives, pickles, avocado (V) C H O P P E D CAESAR S A L A D $88 spa egg, anchovies dressing, za’atar croutons TEMPURA VEGETABLES $98 asian spice, beetroot miso (V) WARM HALLOUMI SALAD $118 kalamata olives, mix ed greens pomegranate dressin g (V) LEBANESE GOAT CHEESE AND S A L A D $ 1 1 2 h a z e l n u t s , s u m a c a n d h o n e y d r e s s i n g , turkish dried fruits (V) Subject to 10% service charge MAINS 16OZ CORN FEED NEBRASKA RIB EYE $410 chimichurri sauce, s p i c e d p o t a t o e s SPATCHCOCKED SPRING CHICKEN $ 2 8 0 za’atar butter, pea mousseline, corn, lemon BUCATINI WITH LITTLENECK CLAMS $ 2 0 5 cucumber, cilantro, lemongrass, curry oil IBERICO PORK CHOP $ 3 6 0 b e l l y chunks, braised fennel and cabbage, shaved apples HAND ROLLED FRESH FETTUCCINE AGLITO $120 sichuan horn chili, organic garlic, parmesan (V) TROFIE WITH PORCINI MUSHROOMS $168 truffle oil, parmesan (V) FETTUCCINE BOLOGNESE $ 1 7 8 pork, lamb, beef, pecorino, basil BRAISE WAGYU BEEF CHEEKS $ 3 2 5 thyme bottom mushrooms, creamy polenta FILLET OF DORADE $ 3 1 5 baked chorizo and calamari, smen pure, oven dried tomatoes SEARED SALTBUSH LAMB CHOPS $365 o r z o tzatziki, sumac red onions, lemon yoghurt BEETROOT RISOTTO WITH GOAT CHEESE $ 1 2 0 garden peas, sour cream, lemon mint (V) MOROCCAN SPICED SWORDFISH NICOISE $ 2 9 8 p i c k l e d quail egg, quinoa, beans , o l i v e s FLASH GREEN ASPARGUS $ 1 9 2 l e m o n and chili spinach, oven dried tomatoes, truffle honey (V) ORECCHIETTE PASTA $ 1 8 5 mer g uez sausage, fried garbanzos, chili, peppers GLUTEN FREE PENNE $120 guajillo and tomato sauce, fresh basil, green peas (V) SIDES Lemon Mash $75 Cumin Red Rice $55 f r i e d g a r l i c , parsley butter (V) p e a s , vine tomatoes (V) R o m a n e s c o B e a n s $65 Truffle Mac a n d C h e e s e $65 orange, garlic (V) four cheese sauce, h e r b c r u m b s (V) Sumac Tomatoes $55 F u m e F r i e s $68 o l i v e o i l , w h i t e c h e e s e (V) t r u f f l e m a y o (V) .

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Smen - Moroccan Preserved Butter
Smen - Moroccan Preserved Butter Christine Benlafquih • 55 mins • Prep: 10 mins, • Cook: 45 mins • Yield: 1 lb smen (32 servings) The Moroccan preserved butter is known as having more of a cheesy taste than a butter flavor. It is often added to tagine recipes as well as many other traditional Moroccan dishes but is also enjoyed simply spread on bread. A small amount of smen included in a dish will lend a distinct flavor that can't be replicated by a substitute ingredient. Before proceeding with the recipe, make sure you have some cheesecloth and a clean glass or ceramic jar on hand for the smen . And don't plan to use it immediately--although very easy to make, the smen will need to sit a month or longer for the characteristic flavor to develop; the longer it sits, the stronger the flavor will be. Smen can be made plain from salted clarified butter, as in this recipe, or flavored with herbs such as in Smen with Thyme or Oregano . What You'll Need • 1 pound/500 g unsalted butter • tablespoon kosher salt How to Make It 1. Melt the butter over low heat in a small saucepan. Increase the heat and bring the melted butter to a simmer. Simmer gently for 30 to 45 minutes, or until the milk solids on the bottom of the pot have turned a light amber. 2. Place a piece of cheesecloth over a bowl and carefully pour the clarified butter (not the solids) through a cheesecloth. Repeat this straining several times if necessary to remove all traces of milk solids.
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Fermented Cheese & Butter
Cheese Fermented Cheese + Butter Lynnie Stein Fermented Cheese + Butter Fermented Cheese + Butter Say cheese! Cheese making is a process used around the globe to make the most of milk that is not used straight away. Fermented Cheese + Butter This cheese follows in the path of Greek Labneh, a drained yoghurt cheese. It can be served with fruit like Greek styled drained yoghurt. It is a soft ker cheese, similar in texture to a cream cheese or a chèvre. • There is no need to do a one litre batch – you can do small amounts and once strained after 24 hours add to container in fridge. • Four cups of ker should make around one cup of soft ker cheese by the time the whey has drained off and it has reduced. Fermented Cheese + Butter 1. Line a strainer with a layer of muslin /cheesecloth (baby muslin wraps are ideal). 2. Suspend strainer over a deep bowl or pot. 3. Dump liquid ker into muslin/ cheesecloth lined strainer. Cover with a cloth. We use a muslin baby wrap. 4. Put on a counter in a cool place (out of direct sunlight) for 12 to 24 hours to drain. For a rmer cream cheese, press out more whey in a cheese press. Fermented Cheese + Butter Store in a glass jar with lid and keep in refrigerator. If not using within a week, completely cover cream cheese with a layer of olive oil and fasten lid tightly. It will keep for many weeks. Note: Make the ker cheese rst and then add the rest of the avourings and sit again to mingle.
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Out of Africa Products by Hassan M'souli
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Eat, Live, Pray: a Celebration of Zarathushti Culture and Cuisine © 2012 Federation of Zoroastrian Associations of North America (FEZANA)
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The Mediterranean Diet for Sustainable Regional Development/International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM)
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Physicochemical Characteristics and Storage Stability of Clarified Butter
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Medieval Muslim Cuisine As a Real-Life Foundation for the Meat and Milk Prohibition in Ibn Ezra's Biblical Commentary
religions ArticleArticle ArticleMedievalMedieval Muslim Muslim Cuisine Cuisine as as A AReal-Life Real-Life Foundation Foundation Medievalforfor the the Meat Muslim Meat and and CuisineMilk Milk Prohibition Prohibition as A Real-Life in in Ibn Ibn Foundation Ezra’s Ezra’s forBiblical theBiblical Meat Commentary Commentary and Milk Prohibition in Ibn Ezra’s Biblical Commentary AbrahamAbraham Ofir Ofir Shemesh Shemesh AbrahamIsraelIsrael Heritage Oﬁr Heritage Shemesh Department, Department, Ariel Ariel University, University, Kiriat Kiriat HaMada‘a, HaMada‘a, Ariel Ariel 40700, 40700, Israel; Israel; [email protected]; [email protected]; IsraelTel.: HeritageTel.: +972-058-7923033 +972-058-7923033 Department, Ariel University, Kiriat HaMada‘a, Ariel 40700, Israel; [email protected]; Tel.: +972-058-7923033 Received:Received: 14 May 14 May 2018; 2018; Accepted: Accepted: 23 May 23 May 2018; 2018; Published: Published: 27 May 27 May 2018 2018 Received: 14 May 2018; Accepted: 23 May 2018; Published: 27 May 2018 Abstract:Abstract: In his In biblicalhis biblical commentary, commentary, R. Abraham R. Abraham Ibn IbnEzra Ezra (c. 1090–1164) (c. 1090–1164) occasionally occasionally voices voices the the Abstract:contentioncontentionIn his that biblical that the language,the commentary, language, culture, culture, R. and Abraham and life-style life-style Ibn of Ezra the of Muslimthe (c. 1090–1164)Muslim world world are occasionally capableare capable of voicescontributing of contributing the contentionto ourto ourunderstanding that understanding the language, of contemporary of culture, contemporary and life-styleaspects aspects of of biblical theof biblical Muslim stories stories world and and laws. are laws. capable The Thecurrent of current contributing paper paper deals deals to ourwith understandingwith the theinfluence influence of contemporaryIslamic of Islamic culinary culinary aspects art inart ofmedieval in biblical medieval times stories times on and Ibnon laws.
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On the Meaning of the Word H.Em'ah in Biblical Hebrew
253 On the Meaning of the Word Hem’aḥ in Biblical Hebrew By: YISROEL ASHER COLEMAN ,occurs in the Pentateuch twice (Genesis 18:8 (חמאה) The word hem’aḥ Deuteronomy 32:14), in Judges once (5:25), in 2 Samuel once (17:29), in Isaiah twice (7:15, 7:22), in Job once (20:17) and in Proverbs once (30:33). Its meaning, while generally assumed to be “butter,” is a matter of some obscurity, as this short article will demonstrate. Here the earliest source will be examined, that of Genesis 18. There Abraham hastens to greet his angelic guests with delicacies, some of which have been produced by his cattle. The verse reads: ִוַיּקַּ֨ ח ֶ חְמ ָ֜אה וְחָלָ֗ ב ֶוּבן־הַבָּקָר֙ ֲ אֶ֣שׁר ﬠָשָׂ֔ ה ו ִַיֵּ֖תּ ן לִפְ נֵ ֶ ֑יהם ְ וֽה ֹ וּא־עֵ֧מד ﬠֲלֵ ֶ ֛ יהַ֥ם תַּח ת ָה ֵ֖ﬠ ץ וַיֹּ ֵֽאכלוּ. In the Septuagint, the word hem’aḥ is rendered as βούτυρον (bouturon). The word βούτυρον is understood to mean “butter.”1 Later translations of the Bible seem to follow this translation: the Vulgate renders butyrum; the King James Version reads “butter.” An attempt must be made to as- certain if this translation is equivalent to modern-day butter, which for the purposes of this article shall be generally characterized as churned, unclar- ified butter. Pliny the Elder remarks: “From milk, too, butter (butyrum) is pro- duced; held as the most delicate of food among barbarous nations, and one which distinguishes the wealthy from the multitude at large. It is mostly made from cows’ milk, and hence its name; but the richest butter is that made from ewes’ milk.” Here Pliny makes reference to the origin of the Greek word: bous (cow) and tyros (curds or cheese).
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The Sephardi Origin of the Challah Braided Bread
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