Sofra-1571750652208.Pdf
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
•• MENU 23 SEPTEMBER 2016.Indd
Restaurant “Hosgeldiniz” ✥ “Ahla wa Sahla” ✥ “Kalosorizo” ✥ “Welcome” Restaurant A very warm welcome to A’la Turka We offer you a very unique dining experience, as Turkish cuisine is considered one of the three nest cuisines in the world. The name “A’la Turka” is derived from the 18th century in the early days of the Ottoman Empire is a combination of food, music, art and culture “Where East meets West”. In the days when Istanbul was still called Constantinople. You have come to feast on meze, exciting new avors! We promise to enchant you with our hospitality and entertain you with our shows! Dear valued guest all our food is freshly prepared from scratch. All our herbs are organic. Our olives, olive oil, vine leaves, halva, mineral water, beer’s liqueurs, dry ingredients and spices are imported from turkey and lebanon. Please be patient as our cuisine takes time to prepare. ✥ A 10% SERVICE FEE IS ADDED TO ALL BILLS. COVER CHARGE R30pp FOR ENTERTAINMENT ON FRIDAY AND SATURDAY OR WHENEVER WE HAVE ENTERTAINMENT FOR YOU… ✥ - WE DO NOT ACCEPT CHEQUES AND NO SPLIT BILLS PLEASE - - TIPPING THE BELLY DANCER IS A MIDDLE EASTERN CUSTOM - Restaurant Set Menus SET MENUS ARE SERVED IN PLATTERS SPREAD ACROSS THE TABLE LIKE A MIDDLE EASTERN FEAST… DESIGNED FOR 2 PEOPLE OR MORE ✥ NB: PORTIONS WILL BE DETERMINED BY THE NUMBER OF SET MENUS ORDERED. Restaurant The Ottoman Set Menu R350.00pp MEZE STARTERS (PAIR WELL WITH KRONE BOREALIS BRUT) Includes all of the following mezes served with hot pita bread Cacik (Turkish) Tzatziki (Greek) Yoghurt, cucumber -
MOTEK. MENU V30 for Online
MOTEK SMALL PLATES & MEZZES BURGERS MIXED PICKLES ARAYES BURGER (KOSHER) turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita (kosher grass-fed beef), choice of fries shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) or Israeli salad, served with s’chug, tahini, and pickles LABNEH WITH ZAATAR VEGGIE ARAYES BURGER homemade strained yogurt, zaatar, olive oil, pita (gf without pita) Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries EGGPLANT SALAD or Israeli salad, served with s’chug, tahini, pickles (v) roasted eggplant, tahini (gf, v) SANDWICHES & PLATES ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) make it large JERUSALEM GRILLED CHEESE MOTEK COLE SLAW swiss cheese, oven roasted tomato, olives, shifka aioli cabbage, parsley, tahini, lemon, salt AVOCADO TOAST MOTEK SAMPLER PLATE mashed avocado, ja’ala seeds, turmeric cauliflower fresno peppers, multigrain sourdough ADD smoked salmon 5, hummus, labneh, eggplant salad, Israeli salad, pita ADD hard boiled or fried egg 2 CRISPY CAULIFLOWER cauliflower, harissa honey glaze, fresh mint CHICKEN CAESAR TAHINI WRAP* grilled chicken, baby greens, oven roasted tomatoes, pita croutons, SHAKSHUKA spicy tomato sauce, baked egg, zaatar, feta, multigrain toast (gf parmesan (gf available) without toast) ADD + challah bread SALMON CAESAR TAHINI WRAP* MALAWACH YEMENITE PANCAKE grilled salmon, baby greens, oven roasted tomatoes, pita croutons, grated -
U.S. EPA, Pesticide Product Label, DITHANE M-45 FUNGICIDE, 03/20
UNITED STATES ENVIRONMENTAL PROTECTION AGENCY WASHINGTON, D.C. 20460 OFFICE Of PRl-.VENTION. Pl-.5TICIDES AND TOXIC SUBSTANCES Mr. Steve A. McMaster Regulatory Manager MAR 2 0 2007 Dow AgroSciences LLC 9330 Zionsville Road Indianapolis, IN 46268 RE: Final Use Tennination Order for Mancozeb EPA Registration Number: 62719-387 Date of Submission: November 6, 2006 Dear Mr, McMaster: The Agency is in receipt of your Application for Pesticide Notification under Pesticide Registration Notice (PRN) 98-10 dated November 6, 2006 for the product Dithane M45 Fungicide. The Registration Division (RD) has conducted a review of this request for its applicability under PRN 98-10 and finds that the actions requested fall within the scope of PRN 98-10, The label submitted with the appli·;ation has been stamped "Notification" received but not reviewed and will be placed in our recards. If you have any questions, please call me directly at 703-305-6249 or Joyce Edwards of my staff at 703-308-5479. Sincerely, ~ Linda Arrington Notifications & Minor Formulations Team Leader Registration Division (7505P) Office of Pesticide Programs ¥eue r. d jtut on "v.,.. a.bJ,. comlll"tif1l1 form. ~onn Aoo'ov.d. OMB No. 2070-OOeo , "... , .. '-.a-es United States §Registration opp Identifier Number SEPA Environmental Protection Agency , Amendment Washington, DC 20460 .; Other Application for Pesticide - Section I 1. CompanvlProduct Number 2. EPA Product Manager 3. Proposed Classification Dow AgroSciences/62719-387 Mary L. Waller ~None U Restricted 4. Company/Product (Name) PM' Dow AqroSciencesiDithane M45 21 5. Name end Address of Applicant Iincludtl ZIP CodlJ 6. Expedited Reveiw. -
Ege Bölgesi'nde Satılan Üzüm, Erik Ve Kayısı Pestillerinin Aflatoksinler Ve
Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi JAFAG Journal of AgriculturalFaculty of GaziosmanpasaUniversity ISSN: 1300-2910 http://ziraatdergi.gop.edu.tr/ E-ISSN: 2147-8848 (2017) 34 (1), 201-208 Araştırma Makalesi/ResearchArticle doi:10.13002/jafag4187 Ege Bölgesi’nde Satılan Üzüm, Erik ve Kayısı Pestillerinin Aflatoksinler ve Okratoksin A Düzeylerinin Belirlenmesi Özlem ÇAĞINDI1* Aslı TALAY1 1Manisa Celal Bayar Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Manisa *e-posta: [email protected] Alındığı tarih (Received): 24.11.2016 Kabul tarihi (Accepted): 13.03.2017 Online Baskı tarihi (Printed Online): 22.04.2017 Yazılı baskı tarihi (Printed): 02.05.2017 Öz: Çalışmada Ege Bölgesi piyasasından temin edilen 24 farklı pestil örneğinin (10 üzüm, 8 erik, 6 kayısı) aflatoksin B1 (AFB1), B2 (AFB2), G1 (AFG1), G2 (AFG2) ve okratoksin A (OTA) içerikleri floresans dedektörlü yüksek performans sıvı kromatografisi (HPLC-FLD) cihazı kullanılarak tespit edilmiştir. Pestil örneklerinin toplam -1 aflatoksin (AFs), AFB2, AFB1 içeriklerinin sırasıyla, 0.20-5.83, 0.20-1.88 ve 0.48-4.96 µg kg aralığında değiştiği -1 belirlenmiştir. AFG1 2.75 µg kg olarak sadece 1 örnekte saptanırken, AFG2 ise hiçbir örnekte saptanamamıştır. Ayrıca, örneklerde 0.12-0.84 µg kg-1 arasında değişen miktarlarda OTA tespit edilmiştir. Çalışma sonucunda, tüm pestil örneklerinin mikotoksin içeriklerinin Türk Gıda Kodeksinde belirtilen yasal sınırların altında kaldığı görülmüştür. Anahtar Kelimeler: Aflatoksinler, okratoksin A, pestil Determination of aflatoxins and ochratoxin A levels of grape, plum and apricot leathers sold in Aegean Region Abstract: In this study, aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1), G2 (AFG2) and ochratoxin A (OTA) content of 24 different fruit leather samples (10 grape, 8 plum, 6 apricot) obtained from the Aegean region were determined using high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). -
Allergens Marked in Red;
updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed tacos *sesame oil in ahi tuna tatako *in vinaigrette *in slaw *in soy glaze tuna *in soy glaze dressing + seeds in taco *cooked in same *in chipotle *in slaw + *soybean oil in *in baja slaw baja fish fryer as oysters cod *in baja slaw (ask guest) adobo sauce garnish baja slaw (mayo) (mayo) seared chorizo in spice blend *garnish in spice blend *almonds *almonds in cauliflower *in romesco *garnish (possible cross- romesco contamination) in green chorizo spiced chicken paste + tomatillo *in tomatillo verde avocado salsa avocado salsa in tzatziki + falafel *yogurt in in falafels tzatziki sauce falafels *soy oil in buttermilk *garlic in *onions in *in remoulade *in remoulade crispy oyster oysters remoulade marinade remoulade remoulade (mayo) sauce (mayo) duck in cure *in tamarind *in tamarind sauce + garnish sauce in cure + sauce + pork belly *in sauce *garnish + sauce pickled red onion *queso fresco + mushroom in marinade *garnish in poblano sauce chile lime in escabeche shrimp in salsa macha shrimp brine in marinade and in marinade and in marinade and sesame ribeye in kimchi in marinade in marinade kimchi kimchi kimchi updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed rice bowls ahi tuna rice *in rice bowl *in dressing + *in vinaigrette -
Physicochemical and Sensory Properties of Mulberry Products: Gümüşhane Pestil and Köme
Turkish Journal of Agriculture and Forestry Turk J Agric For (2013) 37: 762-771 http://journals.tubitak.gov.tr/agriculture/ © TÜBİTAK Research Article doi:10.3906/tar-1301-41 Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme Oktay YILDIZ* Department of Food Technology, Maçka Vocational School, Karadeniz Technical University, Trabzon, Turkey Received: 15.01.2013 Accepted: 03.06.2013 Published Online: 23.09.2013 Printed: 23.10.2013 Abstract: ‘Pestil’ and ‘köme’, well known as traditional Turkish foods, are prepared from a mulberry, honey, walnut, hazelnut, and flour mixture. Although they have been produced for the last few decades on an industrial scale, the production methods and properties of the products are not standardized yet. Gümüşhane pestil and köme have been registered and attained Geographical Registration Certificates from the Turkish Patent Institute with their unique production methods and properties, among many similar products in the world markets. Thus, some biochemical, physical, and sensory properties of pestil and köme were investigated. In addition, the main raw material (mulberry) and semifinished product (‘herle’) were analyzed for some biochemical, physical, and rheological parameters. The characteristics of pestil and köme ranged from 9.78% to 20.06% for moisture content, 0.52% to 1.48% for crude fiber, 4.34% to 7.42% for protein, 41.04% to 62.54% for total sugar, and 37.52% to 56.23% for invert sugar, and the thickness, hydroxymethylfurfural (HMF), total phenolic content, and ferric ion reducing antioxidant power antioxidant activity ranged from 0.80 to 1.25 mm, 18.15 to 27.94 mg kg–1, 25 to 32 mg GAE per 100 g, and 81 to 92 mM TE g–1, respectively. -
Ramadan-Kitchen-Survival-2019.Pdf
RAMADAN KAREEM Ramadan is the month of fasting, charity, good deeds, prayer and intense worship for Muslims around the world. It is that time of the year where days seem endless and nights fly by. Ramadan is a season to reflect, control yourself and feel the hardships that many face. Although Ramadan is not intended to be centered around food, it ends up that way. But for us, home cooks, it is always rewarding to see people, especially kids, enjoy our food after a long day of fasting. In this guide, my goal is to help you cook ahead, meal prep and freezer cook for the month so you can enjoy all the spirituality coming your way. FREEZER FRIENDLY RECIPES Your freezer is your best friend during Ramadan. Use your freezer to get ahead of the game. Freezer friendly meals can save time and ease your days especially during weeknights. You'll be surprised at how many things you can freeze. From main, pastry, drinks to desserts and even Suhur meals. Make sure you freeze food in freezer friendly bags or containers. Also do not forget to label food before freezing. Sometimes when food has been frozen it is hard to tell what is in there, trust me I've been there. Here is a list of recipes that you can freeze. DRINKS Follow recipes for drinks as written, add sugar or not it is up to you. Divide liquid among containers according to your family's consumption, label and freeze. When ready to use, just thaw in fridge overnight or even on the countertop during the day. -
Dessert Menu
MADO MENU DESSERTS From Karsambac to Mado Ice cream: Flavor’s Journey throughout the History From Karsambac to Mado Ice-cream: Flavors’ Journey throughout the History Mado Ice-cream, which has earned well-deserved fame all over the world with its unique flavor, has a long history of 300 years. This is the history of the “step by step” transformation of a savor tradition called Karsambac (snow mix) that entirely belongs to Anatolia. Karsambac is made by mixing layers of snow - preserved on hillsides and valleys via covering them with leaves and branches - with fruit extracts in hot summer days. In time, this mixture was enriched with other ingredients such as milk, honey, and salep, and turned into the well-known unique flavor of today. The secret of the savor of Mado Ice-cream lies, in addition to this 300 year-old tradition, in the climate and geography where it is produced. This unique flavor is obtained by mixing the milk of animals that are fed on thyme, milk vetch and orchid flowers on the high plateaus on the hillsides of Ahirdagi, with sahlep gathered from the same area. All fruit flavors of Maras Ice-cream are also made through completely natural methods, with pure cherries, lemons, strawberries, oranges and other fruits. Mado is the outcome of the transformation of our traditional family workshop that has been ice-cream makers for four generations, into modern production plants. Ice-cream and other products are prepared under cutting edge hygiene and quality standards in these world-class modern plants and are distributed under necessary conditions to our stores across Turkey and abroad; presented to the appreciation of your gusto, the esteemed gourmet. -
Greek Yogurt Tzatziki
Featuring Chef’s Line® Greek Yogurt Tzatziki GREEK YOGURT TZATZIKI Using authentic Greek yogurt, Chef’s Line® creates the creamiest and tangiest tzatziki available. Made with all natural ingredients, Greek Yogurt Tzatziki gives your customers true Mediterranean flavors that only Chef’s Line can deliver. Designed and created for chefs with high standards Greek yogurt is here to stay. Trending everywhere, this creamier yogurt is extensively strained to remove much of the liquid whey. Product Inspiration Ideal Uses Features & Benefits Chef's Line® Greek Yogurt Tzatziki is made • Dipping sauce • Made with all natural ingredients with Greek yogurt instead of sour cream, • Sandwich spread – not just for gyros • High pressure pasteurization processing with julienned cucumbers and a subtle mint extends shelf life background note. The result is a protein- • Utilizes strained Greek yogurt for a packed, rich and thick yogurt used as the base creamier consistency for our versatile tzatziki. Plus, it’s high • 50% of menus outside of Mediterranean pressure pasteurization processed, which cuisine offer a Mediterranean item gives it an extended shelf life without the use • Since 2009, tzatziki has appeared on 65% of artificial preservatives, and prevents loss more menus of product integrity, which may happen with heat pasteurization. Ingredients Include Driven by its healthier perception, Mediterranean influence continues to appear on menus. – Greek yogurt – Dill Today, 50% of menus (that are not considered – Cucumbers – Lemon Juice wholly Mediterranean) offer a Mediterranean – Mint – Garlic option. And since 2009, tzatziki has also been on the rise and appears on 65% more menus. Food Fact A-Code Product Description Pack Size Tzatziki is a Greek word that actually comes from the Turkish word “cacik,” which means “chutney.” 7981582 Greek Yogurt Tzatziki 2/4 lb. -
Global Recall Summary, January 2021
Security Exchange Global Food Recall Summary: January, 2021 Food Recall Summary brand Truite fumée artisanale (smoked trout) due North America to a processing/inspection issue (lack of “Best before” date on the packages). United States 29 January 2021: Dole Fresh Canada 27 January 2021: Charcuterie M.D. Vegetables Inc. voluntarily recalled a single lot Inc. recalled specific sell dates of Saumon fumé code of Dole™ Endless Summer Salad Kit due to (smoked salmon) due to a processing/inspection the presence of undeclared allergens (fish and issue (product was potentially not safe for human egg). consumption). United States 29 January 2021: Hong Thai United States 27 January 2021: Maine Foods Corp recalled a specific UPC code of Grains Inc. recalled specific sell dates of Organic Golden Boy Custard Muffin Banana due to the Yellow Peas due to the possible presence of an presence of an undeclared allergen (milk). undeclared allergen (soy). Canada 28 January 2021: Marcatus QED Canada 26 January 2021: AFOD Ltd recalled a specific best before date of Selection recalled specific UPC codes of Maynila's Choice brand Baby Dill with Garlic Pickles due to the brand Fish Ball, Kikiam Fish Ball and Squid Ball presence of extraneous material (glass). Pusit due to the presence of an undeclared allergen (egg). Canada 28 January 2021: Crêperie Spanel Inc. recalled a specific best before date of Crème Canada 26 January 2021: Piller’s Fine de carotte et gingembre, Crème de poireau and Foods recalled a specific UPC code of Piller’s Crème de legumes (prepared food in glass jars) Smoked Turkey Breast due to the presence of due to a processing/inspection issue extraneous material (plastic). -
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” -
Meze Appetizers Havet Combos Mangal
APPETIZERS OurHAVET signature meals, all cooked COMBOS over our open charcoal pit, served on a bed of lavas (Turkish flatbread). OLIVESv .............................................................................. £2.95 mixed green and black pitted olives, marinated in house INDIVIDUAL SHARING with a blend of chilli and garlic 1 CHOICE COMBO 4 CHOICE COMBO make 1 choice from any of our Mangal section make 4 choices from any of our Mangal section v BEYAZ PEYNIR ................................................................... £2.95 add any 1 side ........................................ £13.95 add any 2 sides ....................................... £40.95 salty white cheese made from sheep’s milk or add any 2 sides ................................. £17.95 or add any 3 sides ................................. £44.45 v CUCUMBER AND CARROT STICKS ................................. £2.95 2 CHOICE COMBO 5 CHOICE COMBO BREADv .................................................................................... 95p make 2 choices from any of our Mangal section make 5 choices from any of our Mangal section house bread or lavas add any 1 side ........................................ £21.95 add any 2 sides ....................................... £48.95 or add any 2 sides ................................. £26.45 ................................................... or add any 3 sides ................................. £52.45 MEZE FreshMANGAL prime meats are sourced daily and prepared in house by our trained team of butchers to ensure you get Great individually,