İlkokul-Ortaokul Ekim 2019 Menü
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INTRODUCTION Culture Is the Whole of the Material and Spiritual Features
INTRODUCTION culture is the whole of the material and spiritual features that produced and transferred from generation to generation within a historical process of society. Culture creates the identity of society and makes difference than the other societies. Culture is the way of living and thinking for the society.Every culture is shaped depends on the geography of society.Culture is source of wealth for society. In this project,me and my friend Yunus Emre Şekerci compare differences and similarities that foods, handicrafts, folk dances and weddings among our cultures. Gaziantep¶s Culture During the period of Caliph Omar bin Hattab, Gaziantep was conquered by Islamic Armies at seventh century. Until the conquest Gaziantep was belong to Byzantium. Gaziantep changed hands among Muslims and Byzantines until the end of eleventh century,until the med-century of 12th century Gaziantep was the scene of battles between Selçuklular and Byzantines and Crusaders. From med-century of 12th to 1516 Turks and Arabs controlled Gaziantep.Yavuz Sultan Selim conquere Gaziantep in the name of Ottoman.The area of Gaziantep was blended Turk-Islamic synthesis.Effect of the other cultures disappeared at seventh century. efforts to revive the Byzantine culture that made by American College of missionariest dried without sprout. Turk-Islamic synthesis is observed in the every area of social life at Gaziantep.Gaziantep has a very rich culture like rich types of food, crafts, folk dances and wedding customs. That¶s why Gaziantep became the cultural attractions center. 1)Gaziantep Food Culture Gaziantep foods has a priviledge place in the Turks and international cuisine. -
BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ Ek-1
BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ Ek-1 KAHVALTI ÖĞLE YEMEĞİ AKŞAM YEMEĞİ PEYNİR TAVUK ŞİŞ-DOMATES GARNİTÜR ELBASAN TAVA TAHİN-PEKMEZ MANTAR ÇORBA TEL ŞEHRYELİ BULGUR 1 Eylül 2021 Çarşamba YEŞİL ZEYTİN TİRAMİSU MEYVE(ŞEFTALİ) PEYNİR TAS KEBABI ÇITIR TAVUK/PATATES REÇEL 2 Eylül 2021 Perşembe PEYNİRLİ MİLFÖY BÖREĞİ PEYNİRLİ MAKARNA SİYAH ZEYTİN ÇİLEK KOMPOSTO ÇİLEK KOMPOSTO YUMURTA ETLİ TÜRLÜ ETLİ NOHUT TEREYAĞ 3 Eylül 2021 Cuma FIRIN MAKARNA BULGUR PİLAVI BAL SUPANGLE TURŞU PEYNİR KARNIYARIK KIYMALI SU BÖREĞİ REÇEL 4 Eylül 2021 Cumartesi PİRİNÇ PİLAVI ZYT. BEZELYE SİYAH ZEYTİN YOĞURT Ayran PEYNİR ŞEHRİYELİ GÜVEÇ IZGARA KÖFTE/KÜP PATATES TAHİN-PEKMEZ 5 Eylül 2021 Pazar KREMALI MANTAR ÇORBASI MERCİMEK ÇORBA TEREYAĞ MEYVE MEYVE YUMURTA EKŞİLİ KÖFTE SEBZELİ GÜVEÇ REÇEL 6 Eylül 2021 Pazartesi SOSLU MAKARNA MEYHANE PİLAVI YEŞİL ZEYTİN Çoban salata FINDIKLI KEŞKÜL PEYNİR TAVUK TANTUNİ/PAT. PATATES OTURTMA REÇEL 7 Eylül 2021 Salı TEL ŞEHRİYE ÇORBA LEBENİYE ÇORBA TEREYAĞ Kemalpaşa tatlısı MEYVE PEYNİR ÇİFTLİK KEBABI TOP KÖFTELİ NOHUT TAHİN-PEKMEZ 8 Eylül 2021 Çarşamba KARIŞIK KIZARTMA PİRİNÇ PİLAVI SİYAH ZEYTİN MEYVELİ PASTA HAYDARİ PEYNİR ROSTO KÖFTE/PÜRE KIYMALI BİBER DOLMA/YOĞURT REÇEL 9 Eylül 2021 Perşembe AYRAN AŞI ÇORBA ŞAFAK ÇORBA TEREYAĞ MEVSİM SALATA KAZANDİBİ BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ KAHVALTI ÖĞLE YEMEĞİ AKŞAM YEMEĞİ YUMURTA PİDE ÜSTÜ TAVUK TANDIR TAVUK İNCİK/ELMA PATATES TAHİN-PEKMEZ 10 Eylül 2021 Cuma TARHANA ŞEHRİYE ÇORBA SİYAH ZEYTİN AYRAN SÜTLAÇ PEYNİR ETLİ KURU FASÜLYE KIYMALI KABAK OTURTMA TEREYAĞ 11 Eylül 2021 Cumartesi PİRİNÇ PİLAVI SOSLU MAKARNA REÇEL CACIK AYRAN PEYNİR FAJİTA/PATATES GARNİTÜR PATLICAN MUSAKKA REÇEL 12 Eylül 2021 Pazar TEL ŞEHRİYE ÇORBA PİRİNÇ PİLAVI MISIRLI BEZELYELİ YEŞİL ZEYTİN TULUMBA CACIK SÜT YUMURTA YOĞURTLU KEBAP IZGARA KÖFTE/KÜP PATATES 13 Eylül 2021 Pazartesi TAHİN-PEKMEZ ZY. -
Order by Phone Or Deliveroo
Brunch 8am-12pm sat-sun 8am-3pm Mains 12-9 pm Sides & Salads Challah toast – 10,5 Cauliflower – 9 Amber hummus salsa – 6 Whipped mascarpone yogurt, seasonal fruit, honey, Fried cauliflower, crispy shallots, green tahini, Served with grilled pita thyme, dukkah, pistachios pomegranate, dukkah House fried potato – 4,5 Acai bowl – 7 Grilled Chicken Chop – 9 Chives, harissa mayo, truffle oil Homemade granola, Greek yogurt, seasonal fruits, Spiced marinated chicken thighs, flat bread, organic Acai powder, honey, blueberry reduction tangy salsa Marinated olives – 3,5 Kalamata & green Chalkidiki Avocado – 9 Add -3 Chorizo / Mushroom/ Streaky bacon Meatballs – 10 Crushed avocado on sourdough toast, chilli, two Lamb meatballs, tomato sauce, sumac onions Squid – 8 poached eggs and pickled pepper, sourdough toast Deep fried squid with harissa mayo Shakshuka – 10,5 Glazed lamb shoulder – 14 Miso aubergine – 4,5 Eggs poached in tomato, onion, pepper ragout, tahini, Burnt aubergine, yogurt, chilli butter, pita Date yogurt, pomegranates, parsley mint drizzle, dukkah, with sourdough or Simit croutons toasted almonds, crispy shallots add house Pastirma – 3 Pork belly – 11 Tabouleh – 4,5 Fried polenta, house kimchi, parmesan Parsley, cauliflower rice, tomatoes, pomegranate, Burnt aubergine – 10,5 spring onions Poached eggs, toasted zaatar pita, sumac yogurt, Crispy chicken Pitta– 9 chilli butter House kimchi, harissa mayo, gem lettuce Carrots & Parsnips– 4,5 Green tahini, dukkah, coriander Amber fry up – 11,5 Torched Seabass – 12 Kofte – 7,5 Streaky bacon, -
İlkokul-Ortaokul Ocak 2020 Menü
2019-2020 EĞİTİM/ÖĞRETİM YILI HİSAR OKULLARI İLKOKUL-ORTAOKUL OCAK AYI YEMEK MENÜSÜ 1 Ocak 2020 2 Ocak 2020 3 Ocak 2020 ÇARŞAMBA PERŞEMBE CUMA SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 KAŞAR PEYNİRLİ/ FINDIK EZMELİ SANDVİÇ 300 PATATESLİ RULO BÖREK 240 ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ KAMELYA ÇORBA 125 EZOGELİN ÇORBA 130 ÇÖKERTME KEBABI 400 BOLONEZ SOSLU SPAGETTİ 360 BULGUR PİLAVI 200 PAZI YEMEĞİ 120 DONDURMA 86 MEVSİM MEYVESİ 75 RESMİ TATİL YEŞİL SALATA 15 YEŞİL SALATA 15 RENDE HAVUÇ 25 RENDE HAVUÇ 25 MEYVE SALATASI 75 KIRMIZI LAHANA 25 Z.YAĞLI BROKOLİ 100 KURU BÖRÜLCE SALATA 100 KARIŞIK TURŞU 15 Z.YAĞLI YER ELMASI 100 YOĞURT 125 YOĞURT 125 İKİNDİ BESLENMESİ CAL İKİNDİ BESLENMESİ İKİNDİ BESLENMESİ ISPANAKLI BÖREK 240 SELANİK GEVREĞİ 150 AYRAN 70 KURU ÜZÜM, GÜN KURUSU KAYISI,CEVİZ 125 6 Ocak 2020 7 Ocak 2020 8 Ocak 2020 9 Ocak 2020 10 Ocak 2020 PAZARTESİ SALI ÇARŞAMBA PERŞEMBE CUMA SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 PANCAKE / BAL 300 BEYAZ PEYNİRLİ SİMİT 240 ZEYTİN EZMELİ BATON EKMEK 240 KAŞAR PEYNİRLİ/ÇİLEK REÇELLİ SANDVİÇ 300 PEKMEZLİ KEK 200 ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ SÜZME MERCİMEK ÇORBA 130 DÜĞÜN ÇORBA 140 SEBZE ÇORBA 125 KOROTONLU DOMATES ÇORBA 160 DANA ETLİ NOHUT YEMEĞİ 280 ÇITIR BALIK/SEBZE GARNİ 300 DANA ETLİ MEVSİM TÜRLÜ 180 ROSTO KÖFTE/PÜRE 350 LAVAŞTA ET DÖNER/ELMA DİLİM PATATES 450 PİRİNÇ PİLAVI -
Desserts Menu
Lente in Latin means “slowly, without haste”. That is the essence of our restaurant, paper publications and our internet magazine. We encourage you to enjoy the moment, cele- brate daily rituals and appreciate little gestures. Today in Romance languages lente means magnifying glass or lens. It suggests learning about your past, but also implies opening up to different cultures and traditions. Last, but not least, lente is part of the aphorism of Roman Emperor Augustus: festina lente (“make haste slowly”). Live intensively, yet slowly, savouring every moment. Join us on this journey! DESSERTS MENU ISRAELI MALABI with raspberry syrup and coconut flakes – 12 COPHI TIRAMISU Italian classic made with our own specially blended coffee to match the chocolate and the cream filling – 13 AFFOGATO vanilla gelato, Cophi espresso and honeycomb – 13 GELATO halva, pistachio, vanilla, lemon sorbet – 6 per serving For any allergens, please ask our staff – we’ll try to make it as exciting without them! Israeli MALABI, in Greek mαχαλλεπί (mahallepi), also known as muhallebi or mu- hallabia, is a milk dessert from the Middle East. Legend has it that it was intro- duced into Arabic cuisine in the late VII century by a Persian cook who served it to an Arab general by the name of al-Muhallab bin Abi Sufra. He liked it so much, he named it after himself. According to Janna Gur’s The New Book of Israeli Food, the recipe originally hails from Turkey (the dessert is alternatively called sutlach, from the Turkish word sut, which means milk). Today malabi has countless variations – with pistachios, walnuts, vanilla, pomegranate syrup or orange blossom water. -
Brasserie One Restaurant
SHERATON Ankara Hotel & Convention Center Brasserie One Restaurant Sheraton Ankara Hotel & Convention Center Noktalı Sokak, Kavaklıdere, 06700 Ankara Tel: +90 312 457 60 00 [D] Süt Ürünleri İçerir | Cont ains Dairy Products - [S] Baharatlı | Spicy [V] Vejetaryen | Vegetarian - [N] Kuruyemiş İçerir | Contains Nuts ÇORBALAR SOUPS Günün Çorbası 22.00 TL Soup of the day Gulaş Çorbası [D] [L] [S] [G] [W] 24.00 TL Macaristan’ın geleneksel etli çorbası Goulash Soup [D] [L] [S] [G] [W] Traditional Hungarian soup with meat BAŞLANGIÇLAR STARTERS Somon Füme [G] [F] [W] [E] [Y] 69.00 TL Roka yapraklarına sarılı somon füme, kızarmış ekmek, yaban turbu sosu Smoked Salmon [G] [F] [W] [E] [Y] Smoked salmon wrapped with arugula leaves, toasted bread, horseradish sauce Dana Etli Quesadilla [D] [L] [S] [W] [G] [Y] 56.00 TL Guacamole sos, ekşi krema, salsa sos, ‘‘Jalapeño’’ biberi Veal Quesadilla [D] [L] [S] [W] [G] [Y] Guacamole sauce, sour cream, salsa sauce, ‘‘Jalapeño’’ pepper Biftekli Sandviç [S] [G] [Y] [W] 52.00 TL Dana bonfile, kıvırcık, guacamole sos, domates Steak Sandwich [S] [G] [Y] [W] Veal steak fillet, lettuce, guacamole sauce, tomato Klasik Sheraton Burger [D] [L] [E] [W] [G] [Y] 52.00 TL Sotelenmiş biber ve mantar, karamelize soğan, yeşillikler, patates kızartması (Seçiminize göre peynir veya sahanda yumurta eşliğinde hazırlanabilir) Classic Sheraton Burger [D] [L] [E] [W] [G] [Y] Sautéed red bell peppers and mushrooms, caramelized onion, mixed greens, French fries (As per your choice, served with cheese or fried egg) Tavuklu Quesadilla -
An Exploratory Study Linking Turkish Regional Food with Cultural Destinations
Academica Turistica Discussions An Exploratory Study Linking Turkish Regional Food with Cultural Destinations Mehmet Ergul San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Colin Johnson San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Ali Sukru Cetinkaya Selcuk University Vocational School of Silifke Tasucu, Turkey [email protected] Jale Boga Robertson Blue Odyssey Corte Madera, CA [email protected] Abstract Food and tourism may be considered as two interrelated elements that bring people and cultures together on many different occasions. Research indicates that food could be viewed as a peak touristic experience and a major tourist attraction. The main purpose of this paper is to identify and evaluate the significance of food tour- ism for Turkey and to create a number of innovative regional food related itineraries that would be replicable. Four main results emerged from the analysis of the interviews. The major recommendations from the study include developing an action list for the Turkish Ministry of Tourism, developing new food tourism itineraries and creating an official food guide. The findings of the study could be used as a base for further exploring the application of new technologies in food destination sectors. Key words: Food tourism, Turkey, regional cuisines, innovation Academica Turistica, Year 4, No. 2, December 2011 | 101 Academica Turistica_ok.indd 101 2.2.2012 17:56:28 Mehmet Ergul, Colin Johnson, Ali Sukru Cetinkaya, Jale Boga Robertson An Exploratory Study ... Introduction in the economy at the local, regional, national and international levels. Food and tourism may be considered as two inter- Being seen as one of the most important “pull” fac- related elements which bring people and cultures tors in the literature, a destination’s image is known together in many different ways. -
Catering Menu Package
Catering Menu Package 247 E. ONTARIO STREET, 2ND FLOOR CHICAGO IL 60611 PH: 312-280-4910 FAX: 312-280-4934 [email protected] w w w. i n d i a n g a r d e n c h i c a g o . c o m Catering Menu Package APPETIZERS VEGETARIAN Medhu Vada, Paneer Pakora, Cashewnut Rolls, Aloo Tikka, Paneer Tikka Samosa, Vegetable Cutlets, Aloo Boonda, Spring Rolls, Kachori Dal Aloo Tikki, Paneer Pakora with Chutney Veg Soya Kebab, Baingan Pakora, Gobhi Pakora Mix Pakora, Chilli Paneer, Chilli Potatoes Pakora Manchurian Bhel Poori Papri Chat, Aloo Chat Pav Bhaji, Onion Bhaji, Dahi Bhalla NON VEGETARIAN Chicken Tikka, Seekh Kebab Chicken Samosa, Lamb Samosa, Shami Kebab, Chicken Shami Kebab Chicken Til Tilka, Shrimp Til Tilka, Chicken 65, Chilli Chicken Tandoori Chicken, Achari Chicken Tikka, Reshmi Kebab Chicken Pakora Chilli Shrimp, Hariyali Chicken Kebab CONTINENTAL SALAD STATION Papaya Salad, Bean Sprout Salad Bombay Salad, Curry Cole Slaw Fusion Salad, Organic Green Salad, Shrimp and Mango Salad Paneer Salad Tandoori Chicken and Pomegranate Salad VEG ENTREE’ Matar Paneer, Paneer Bhurji,paneer Makhni Sag Paneer, Kadhai Paneer, Punjabi Chilli Paneer Paneer Khurchan, Dhania Paneer, Shahi Paneer, Methi Aloo Jaipuri Aloo, Jeera Aloo, Aloo Piyaz, Aloo Gobhi Sag Aloo, Kashmiri Aloo Chana Aloo, Aloo Matar, Baingan Aloo Dilkhush Kofta, Dal Makhani, Dal Pachranga, Dal Banjara VEG ENTREE’ Tadka Dal, Rajama Dal, Chana Masala Pindi Chana, Punjabi Kadhi Malai Kofta, Dislkush Kofta, Sag Kofta Bhindi Masala, Baingan Bharta, Bharta Matar Handi Vegetables, Veg Jalfrezi, -
Anatolia-Dinner-Menu.Pdf
Hummus* 8 Mashed chickpeas, mixed with fresh lemon juice, minced garlic, olive oil and tahini. Stuffed Grape Leaves* 10 Grape leaves stuffed with rice, pine nuts, currants, parsley and spices. Fillo Dough Roll* 9 Deep-fried fillo dough, thinly rolled, and stuffed with Turkish feta cheese and parsley. Ezme* 9 Roasted bell peppers crushed with tomatoes, cucumber, garlic, parsley, onions, walnuts and spices. Haydari* 9 Thick homemade yogurt with chopped walnuts, garlic, carrots and spices. Served with pita bread. Turkish Eggplant Salad* 11 Charbroiled eggplant mixed with chopped garlic, onions, red bell peppers, parsley and with a touch of olive oil and vinegar. Served with pita bread. Turkish Pizza (Sunday & Thursday) 16 Homemade pita bread, topped with a blend of minced lamb, bell peppers, tomatoes, parsley, garlic and onions. Seasoned with Turkish spices. Served with parsley, tomatoes and lemon. APPETIZERS Anatolia Sampler Platter* 15 Stuffed grape leaves, fillo dough roll and hummus. Served with rose petal jam and pita bread. Calamari 12 Breaded calamari rings, fried in canola oil. Falafel* 9 Fried chick peas and vegetables mixed with spices. Lentil Soup* 6 Soup made with lentils, potatoes, carrots, onion, tomato sauce and spices. Onion Soup* 6 Soup made with onions, flour, white wine, soy sauce, milk, cinnamon, and black pepper. White Bean Soup* 6 Soup made with white beans, tomatoes, onions, bell peppers, tomato sauce and spices. SOUPS Barbunya* 6 Soup made with pinto beans, carrots, onions, garlic and olive oil. Shepherd Salad* 11 Chopped tomatoes, cucumbers, onions, bell peppers, tossed with olive oil and red wine vinegar; topped with Turkish feta cheese. -
Ted Kdz Ereğli Koleji Vakfi Lise Kahvalti Ve Yemek Menüsü
TED KDZ EREĞLİ KOLEJİ VAKFI LİSE KAHVALTI VE YEMEK MENÜSÜ 1 Ekim 2018 Pazartesi 2 Ekim 2018 Salı 3 Ekim 2018 Çarşamba 4 Ekim 2018 Perşembe 5 Ekim 2018 Cuma SABAH KAHVALTI SİMİT-KREM PEYNİR SADE AÇMA PATATESLİ POĞAÇA SU BÖREĞİ KARIŞIK SANDWICH SÜT-ÇAY MEYVE SUYU SÜT-ÇAY SÜT-ÇAY MEYVE SUYU MERCİMEK ÇORBA ETLİ NOHUT FIRIN BAGET KARIŞIK KIZARTMA İZMİR KÖFTE ÖĞLE YEMEĞİ KAYSERİ MANTI PİRİNÇ PİLAVI BULGUR PİLAVI SPAGETTİ BOLONEZ PİRİNÇ PİLAVI MEYVE CHEESE CAKE AYRAN SUPANGLE AYRAN ÇİĞ KÖFTE CACIK HAYDARİ PENDİK PİLAKİ FASULYE PİYAZ SALADBAR ŞAKŞUKA Z.Y ENGİNAR MÜCVER GAVURDAĞI SALATA RUS SALATASI MEVSİM SALATA TON BALIKLI MARUL SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA ARA ÖĞÜN ELMALI KURABİYE MEYVE SİMİT-KREM PEYNİR KIBRIS POĞAÇA MEYVE SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY 8 Ekim 2018 Pazartesi 9 Ekim 2018 Salı 10 Ekim 2018 Çarşamba 11 Ekim 2018 Perşembe 12 Ekim 2018 Cuma SABAH KAHVALTI SİMİT-KREM PEYNİR BEYAZ PEYNİRLİ SANDWICH SADE POĞAÇA SU BÖREĞİ KARIŞIK SANDWICH SÜT-ÇAY MEYVE SUYU SÜT-ÇAY SÜT-ÇAY MEYVE SUYU ET DÖNER BİBER DOLMA-YOĞURTLU PİDELİ KÖFTE GEMİCİ KURU FASULYE EZOGELİN ÇORBA ÖĞLE YEMEĞİ PİRİNÇ PİLAVI SPAGETTİ NAPOLİTEN BULGUR PİLAVI PİRİNÇ PİLAVI PİLİÇ IZGARA AYRAN KEŞKÜL AYRAN MOZAİK PASTA AYRAN Z.Y BARBUNYA PATATES SALATA Z.Y BROKOLİ YOĞURT MAKARNA SALATA SALADBAR KISIR TON BALIKLI MARUL SALATA FASULYE PİYAZ Z.Y BOSTANA MÜCVER MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA ARA ÖĞÜN BROWNİ MEYVE SİMİT-KREM PEYNİR PİZZA TOST MEYVE SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY 15 Ekim 2018 Pazartesi 16 Ekim 2018 Salı 17 Ekim 2018 Çarşamba -
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” -
İlkokul-Ortaokul Mart 2020 Menü
2019-2020 EĞİTİM/ÖĞRETİM YILI HİSAR OKULLARI İLKOKUL ORTAOKUL MART AYI YEMEK MENÜSÜ 2 Mart 2020 3 Mart 2020 4 Mart 2020 5 Mart 2020 6 Mart 2020 PAZARTESİ SALI ÇARŞAMBA PERŞEMBE CUMA SABAH BESLENMESİ CAL SABAH BESLENMESİ SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 KAŞAR PEYNİRLİ SİMİT 240 TEREYAĞLI/BALLI EKMEK 230 BEYAZ PEYNİRLİ/SCRAMBLED EGG SANDVİÇ 300 SEBZELİ KİŞ 240 ZEYTİNLİ AÇMA 200 ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ ÖĞLE YEMEĞİ YOĞURT ÇORBA 125 EZOGELİN ÇORBA 125 TARHANA ÇORBA 125 DANA ETLİ KURU FASULYE 280 TEL ŞEHRİYE ÇORBA 140 TAS KEBABI 260 KIYMALI BEZELYE YEMEĞİ 220 HİNDİ KÜLBASTI/SEBZE GARNİ 260 PİRİNÇ PİLAVI 200 HİSAR KÖFTE/PARMAK PATATES 350 BULGUR PİLAVI 200 PEYNİRLİ KOL BÖREĞİ 240 BONCUK MAKARNA 200 DERE OTLU NANELİ CACIK 75 AYRAN 70 MEVSİM MEYVESİ 75 MEVSİM MEYVESİ 75 DOĞUM GÜNÜ PASTASI (TRİLEÇE) 200 DONDURMA 86 MEVSİM MEYVESİ 75 YEŞİL SALATA 15 YEŞİL SALATA 15 YEŞİL SALATA 15 YEŞİL SALATA 15 YEŞİL SALATA 15 RENDE HAVUÇ 25 RENDE HAVUÇ 25 RENDE HAVUÇ 25 RENDE HAVUÇ 25 RENDE HAVUÇ 25 PAZI TARATOR 75 TON BALIKLI SALATA 100 MEYVE SALATASI 75 MEYVE SALATASI 75 BUĞDAY SALATASI 100 KIRMIZI LAHANA 25 ÇİĞ KÖFTE 140 HUMUS 100 Z.YAĞLI PIRASA 100 Z.YAĞLI KEREVİZ 100 KARIŞIK TURŞU 15 KIRMIZI LAHANA 25 KIRMIZI LAHANA 25 KARIŞIK TURŞU 15 KIRMIZI LAHANA 25 YOĞURT 125 YOĞURT 125 YOĞURT 125 YOĞURT 125 YOĞURT 125 İKİNDİ BESLENMESİ CAL İKİNDİ BESLENMESİ İKİNDİ BESLENMESİ İKİNDİ BESLENMESİ İKİNDİ BESLENMESİ KAKAOLU MUFFIN 200 MEYVELİ GRANOLA