Yemeni Cuisine

Total Page:16

File Type:pdf, Size:1020Kb

Yemeni Cuisine ﻣﻮﺳﻮﻋﺔ اﻟﻤﺤﻴﻂ .ﻣﻨﺼﺔ إﻟﺘﺮوﻧﻴﺔ ﻟﻨﺸﺮ اﻟﻤﻠﻔﺎت اﻟﺮﻗﻤﻴﺔ واﻟﻤﻘﺎﻻت اﻟﻤﻮﺳﻮﻋﻴﺔ، ﺑﺎﻟﺘﻌﺎون ﻣﻊ اﻟﻤﺴﺘﺨﺪﻣﻴﻦ YEMENI CUISINE أﻛﺘﻮﺑﺮ Posted on 2017 ,21 Category: English almoheet: ﺑﻮاﺳﻄﺔ Yemeni cuisine The generous offering of food to guests is one of the customs in Yemeni culture, and a guest not accepting the offering is considered as an insult. Meals are typically consumed while sitting on the floor or ground. Another thing to mention is that like most Arab countries, lunch is the main meal of the day. Yemeni cuisine Page: 1 https://almoheet.net/yemeni-cuisine/ ﻣﻮﺳﻮﻋﺔ اﻟﻤﺤﻴﻂ .ﻣﻨﺼﺔ إﻟﺘﺮوﻧﻴﺔ ﻟﻨﺸﺮ اﻟﻤﻠﻔﺎت اﻟﺮﻗﻤﻴﺔ واﻟﻤﻘﺎﻻت اﻟﻤﻮﺳﻮﻋﻴﺔ، ﺑﺎﻟﺘﻌﺎون ﻣﻊ اﻟﻤﺴﺘﺨﺪﻣﻴﻦ Breakfast Yemeni people prefer to have warm dishes in the morning. Typically, the meal would often consist of different types of pastries with a cup of Yemeni coffee or tea. A more hearty meal would often include legumes, eggs, or even roasted meat or kebab, which is usually served with a type of bread either aside or as a sandwich. Dishes common at breakfast include Shakshouka, Fasolia and meat. Shakshouka: is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, potatoes, often spiced with cumin. There are many versions that range from looking like normal scrambled eggs with tomato and onion to the poached eggs. Yemenis call it "egg eyes". Lunch dishes The largest amount of meat, poultry, and grains are consumed at lunch. Dishes common at lunch include: salta, ogda, fahsa, matfaiya, mandi, fattah, haneeth, harees, jachnun, kabsa, komroh, shawiyah, thareed, and zurbiyan. Saltah: is considered the national dish. The base is a brown meat stew of Turkish origin called maraq, a dollop of fenugreek froth, and sahawiq, a mixture of chillies, tomatoes, garlic and herbs ground into a salsa. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten traditionally with Yemeni bread, which serves as a utensil to scoop up the food. Aqda: meaning "knot" in Arabic, is a stew made from tying and mixing all the ingredients together. There are many types of ogda, and it can be made with small pieces of lamb, chicken, or fish that is mixed and cooked together with vegetables, including tomatoes, carrots, potatoes, onions, zucchini, etc. Fahsa: is a Yemeni stew made of lamb cutlets into a lamb soup with spices and holba (fenugreek). The pieces of meat are small and there are not any noticeable vegetables. It is also eaten traditionally with Yemeni bread, which serves as a utensil to scoop up the food. Matfaiya: is made with large chunks of kingfish in a thick, tomato based sauce with other vegetables. Mandi: is the traditional dish in Yemen native to Hadhramaut Province and many other Yemeni cities. It is now very popular in the rest of the Arabian Peninsula. Mandi is usually made from meat (lamb or chicken), basmati rice, and a mixture of spices. The meat used is usually a young and small sized lamb to enhance the taste further. The main thing which differentiates mandi is that the meat is Yemeni cuisine Page: 2 https://almoheet.net/yemeni-cuisine/ ﻣﻮﺳﻮﻋﺔ اﻟﻤﺤﻴﻂ .ﻣﻨﺼﺔ إﻟﺘﺮوﻧﻴﺔ ﻟﻨﺸﺮ اﻟﻤﻠﻔﺎت اﻟﺮﻗﻤﻴﺔ واﻟﻤﻘﺎﻻت اﻟﻤﻮﺳﻮﻋﻴﺔ، ﺑﺎﻟﺘﻌﺎون ﻣﻊ اﻟﻤﺴﺘﺨﺪﻣﻴﻦ cooked in the tandoor (taboon in Yemeni) which is a special kind of oven. The tandoor is usually a hole dug in the ground and covered inside by clay. To cook mandi, dry wood is placed in the tandoor and burned to generate a lot of heat turning into charcoal. Then the meat is suspended inside the tandoor without touching the charcoal. After that, the whole tandoor is closed without letting any of the smoke to go outside. Fatta: meaning crushed or crumbs, is a sort of bread soup made with pieces of the Yemeni bread bits mixed with meat broth and cooked vegetables making it soggy and mushy. Bread varieties Breads are an integral part of Yemeni cuisine, most of which are prepared from local grains. Unleavened flat breads are common. Tawa, Tameez, Laxoox, Malooga, Kader, Kubane, Fateer, Kudam, Rashoosh, Oshar, Khamira, and Malawah (A Yemenite Jewish fried bread) are popular breads eaten in Yemen. Flat bread is usually baked at home in a tandoor called taboon. Malooga, khubz, and khamira are popular homemade breads. Store-bought pita bread and roti (bread rolls like French bread) are also common. Desserts and sweets: Bint Al-Sahn (sabayah) is a sweet honey cake or bread from Yemeni cuisine. It is prepared from a dough with white flour, eggs, and yeast, which is then served dipped in a honey and butter mixture. Other common desserts include: zalābiya, halwa, rawani, muqasqas, mahalabia and masoob. Masoob is a banana-based dessert made from over-ripe bananas, ground flat bread, cream, cheese, dates, and honey. Beverages Shahi Haleeb (milk tea, served after qat), black tea (with cardamom, clove, or mint), qishr (coffee husks), Qahwa (coffee), Karkadin (an infusion of dried hibiscus flowers), Naqe'e Al Zabib (cold raisin drink), and diba'a (squash nectar) are examples of popular Yemeni drinks. Mango and guava juices are also popular. Although coffee and tea are consumed throughout Yemen, coffee is the preferred drink in Sana'a, whereas black tea is the beverage of choice in Aden and Hadhramaut. Tea is consumed along with Yemeni cuisine Page: 3 https://almoheet.net/yemeni-cuisine/ ﻣﻮﺳﻮﻋﺔ اﻟﻤﺤﻴﻂ .ﻣﻨﺼﺔ إﻟﺘﺮوﻧﻴﺔ ﻟﻨﺸﺮ اﻟﻤﻠﻔﺎت اﻟﺮﻗﻤﻴﺔ واﻟﻤﻘﺎﻻت اﻟﻤﻮﺳﻮﻋﻴﺔ، ﺑﺎﻟﺘﻌﺎون ﻣﻊ اﻟﻤﺴﺘﺨﺪﻣﻴﻦ breakfast, after lunch (occasionally with sweets and pastries), and along with dinner. Popular flavorings include cloves with cardamom and mint. A drink made from coffee husks called qishr is also enjoyed. Alcoholic beverages are considered improper due to cultural and religious reasons, but they are available in the country. Among Yemeni Jews, wine is popular, especially in the form of raisin wine. Arak is also consumed. Fats Buttermilk, however, is enjoyed almost daily in some villages where it is most available. The most commonly used fats are vegetable oil and ghee used in savory dishes, while clarified butter, known as semn, is the choice of fat used in pastries. Yemeni cuisine Page: 4 https://almoheet.net/yemeni-cuisine/.
Recommended publications
  • Sailors, Tailors, Cooks, and Crooks: on Loanwords and Neglected Lives in Indian Ocean Ports
    Itinerario, Vol. 42, No. 3, 516–548. © 2018 Research Institute for History, Leiden University. This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited. doi:10.1017/S0165115318000645 Sailors, Tailors, Cooks, and Crooks: On Loanwords and Neglected Lives in Indian Ocean Ports TOM HOOGERVORST* E-mail: [email protected] A renewed interested in Indian Ocean studies has underlined possibilities of the transnational. This study highlights lexical borrowing as an analytical tool to deepen our understanding of cultural exchanges between Indian Ocean ports during the long nineteenth century, comparing loanwords from several Asian and African languages and demonstrating how doing so can re-establish severed links between communities. In this comparative analysis, four research avenues come to the fore as specifically useful to explore the dynamics of non-elite contact in this part of the world: (1) nautical jargon, (2) textile terms, (3) culinary terms, and (4) slang associated with society’s lower strata. These domains give prominence to a spectrum of cultural brokers frequently overlooked in the wider literature. It is demonstrated through con- crete examples that an analysis of lexical borrowing can add depth and substance to existing scholarship on interethnic contact in the Indian Ocean, providing methodolo- gical inspiration to examine lesser studied connections. This study reveals no unified linguistic landscape, but several key individual connections between the ports of the Indian Ocean frequented by Persian, Hindustani, and Malay-speaking communities.
    [Show full text]
  • Pañpuri's Organic Spa @ E&O Hotel Penang
    9/11/2017 CHASING FOOD DREAMS: Pañpuri’s Organic Spa @ E&O Hotel Penang More Next Blog» [email protected] S a t u r d a y , A u g u s t 1 2 , 2 0 1 7 Google+ Badge Pañpuri’s Organic Spa @ E&O Hotel Penang Chasing Food Dreams CFD google.com/+ChasingFoodDreamsCFD Life Is Worth The Chase About Me Life is about the chase.. chasing after your dreams, chasing after your loves and chasing after your passion. This is my journal on my chase for my dreams. Be Different, be Yourself! Contact me at: Email: [email protected] Facebook: ChasingFoodDreams Organic Spa Haven in Penang Instagram: When I stayed at the prestigious E&O Hotel in Penang recently, I was told of the hotel’s award-winning Pañpuri’s Twitter: FoodDreamsCFD Organic Spa that offers organic and authentic therapies from across Asia. Nestled on the sixth floor of the E&O Hotel, Pañpuri is set with a backdrop of opulence of a pampering haven for those who seek moments of unwinding spa pleasures. Search This Blog CFD Facebook Chasingfooddre 2.8K likes Like Page 1 friend likes this Google+ Followers http://www.chasingfooddreams.com/2017/08/panpuris-organic-spa-e-hotel-penang.html 1/12 9/11/2017 CHASING FOOD DREAMS: Pañpuri’s Organic Spa @ E&O Hotel Penang Chasing Food Dreams CFD Add to circles 58 have me in circles Recent Posts Powered By Food Award Pañpuri’s Organic Spa, established in 2003, originates from Thai heritage. Pañña means wisdom while Puri not only means a holy site, but also has the connotations of untying what is tied and making the unknown, known.
    [Show full text]
  • Candidate 5332 Liesl PERSONAL PROFILE
    Candidate 5332 Liesl Nationality: South African Date of Birth: 15/09/1975 Languages: English Experience: 25 Years Driving: Yes PERSONAL PROFILE Liesl is a qualified Cordon Bleu Chef, expanding 25 years in the food industry. Her approach towards her passion is with intense flair and creativity. She has managed to incorporate her experience and travels across the globe to awaken senses while dining, and introducing different cultures through her food with her versatile background. She is passionate about her art, and will only produce the best quality of food to the tables of anyone that she has the privilege to cook for. She carries a passion for anything culinary. She brings vast ideas and a fresh healthy approach to her food. She constantly challenges herself to create new masterpieces on plates which she calls her "white canvas". Drawing inspiration from herself and many others. Incorporating her many travels and experience around the world, she can produce a contrasting variety of inspired cultural cuisines that range from South East Asian, South Asian, Central Asian and Middle Eastern. Western/Continental Europe, African and North/South American. Her style of cooking is Fusion/Cafe Style, as she incorporates many different techniques of cooking into her classically trained French foundation. She is passionate about food and can cook up a contrasting variety of any cultural dishes, specialising in Middle Eastern Cuisine. She has vast experience in any type of diet or food intolerance. Many of her clients have also followed nutritional health and fitness programmes where she has worked very closely with nutritionists and personal trainers to supplement their daily food intake.
    [Show full text]
  • The Ideal Solution for Schools and Nurseries
    The ideal solution for schools and nurseries. Dear customers, Be inspired by tasty recipe ideas. The SelfCookingCenter® offers countless possibilities for producing dishes. This cookbook presents a selection of elegant base recipes put together by the RATIONAL chefs for you to try. You will certainly find a few new ideas for your menu plan. Are you interested in other national and international recipes, tips and tricks? Then visit our Club RATIONAL – our Internet platform for all SelfCookingCenter® users. You will find interesting information and suggestions for your kitchen on the site. Simply log in at www.clubrational.com. We hope you enjoy your new SelfCookingCenter® and we look forward to staying in contact with you. Your RATIONAL chefs 02 04 Roasted, BBQ chicken drumsticks 06 Fried rice 38 Chef Louie's ratatouille 08 Fries, wedges & croquettes 40 Cheese ravioli 10 Scrambled eggs 42 Macaroni & cheese 12 Kale chips 45 Whole grain pasta with tomato & 14 Grilled cheese sandwich basil 16 Italian turkey meatballs 47 Savory roasted pumpkin or butternut squash 18 Cinnamon-raisin bread pudding 49 BBQ pulled pork 21 Corn crusted cod (or catfish) 51 Ground Beef cooked overnight 23 Dehydrated fruits & vegetables 53 Steamed rice 25 Steamed yummy broccoli 55 Alphabet Soup Meatloaf 27 Roasted turkey 57 Roasted pork loin with apples 29 Beef jerky, made in-house 60 Braised brisket with apricot (sub 31 Kid-friendly kale salad pork shoulder) 34 Easy & eggceptional egg 62 Maple Sweet Potato Mash sandwiches 36 Western omelette frittata with cheese 03 Roasted, BBQ chicken drumsticks List of ingredients (Number of portions: 90) 90 pieces of chicken legs 8 oz.
    [Show full text]
  • Monday Wk 3 4.12.21 Breakfast Scrambled Egg, Sausage, Potato
    Monday wk 3 4.12.21 Breakfast Scrambled Egg, Sausage, Potato Triangle, Pancakes Fusion Meatballs Marinara Lunch/Goulash Dinner The Met Rueben Lunch/Eggplant Parmesan Dinner Salisbury Steak, Mashed Potato-Lunch/Roasted Turkey, Americana Asparagus, Wild Rice- Dinner Pizza Pepperoni, Cheese and Jalapeno Bacon Soup Curry Cauliflower and Caribbean Sweet Potato MENUS SUBJECT TO CHANGE AS SEMESTER CONCLUDES Tuesday 4.13.21 Breakfast Scrambled Egg, Turkey Link, Biscuits and Gravy Fusion Buffalo Wraps Lunch/ Pesto Pasta Dinner The Met Turkey Burger Lunch/Texas Grilled Cheese Dinner Chicken Fajitas Lunch/Italian Sausage, Pasta, California Americana Blend-Dinner Pizza Pepperoni, Cheese, Margarita Soup Potato Bacon and Tomato Wednesday 4.14.21 Breakfast Scrambled Eggs, Bacon, Hash browns Fusion Pasta Al Aglio- Lunch/ Mozzarella Sticks Marinara- Dinner The Met Meatball Sub-Lunch/Caesar Garden Burger Dinner Americana Pork Loin Mango Salsa- Lunch/Beef Stir Fry-Dinner Pizza Pepperoni, Cheese, Vegetarian Soup Goshen Chili and Vegetarian Minestrone Thursday 4.15.21 Breakfast Scrambled Eggs, Ham French Toast Fusion Stuffed Peppers Lunch/Alfredo Pasta Dinner The Met Chicken Tenders- Lunch/Tomato Parmesan Slider- Dinner BBQ Chicken Breast, Baked Beans, Succotash- Lunch/Pork Americana Carnitas, Chipotle Red Potato, Corn-Dinner Roots Black Beans and Jasmine Rice Pizza Pepperoni, Cheese and Alsatian Pizza Soup Chicken Noodle and Black Bean Friday 4.16.21 Breakfast Scrambled Eggs, Sausage Patty, Hash Browns, Bisc & Gravy Fusion Build a Bowl Lunch/Strawberry Shortcake Dinner Burger and Falafel- Lunch/Portobelo Mushroom Sandwich- The Met Dinner GROCERY ORDERS AVAILABLE AT AVISERVES.COM/GOSHEN Americana Ginger Soy Cod- Lunch/Roasted Chicken- Dinner Orders placed are secured with Roots Black Beans and Jasmine Rice Munch Money funds.
    [Show full text]
  • Summary of the Application: DRIED COFFEE CHERRY of Coffea Sp
    Summary of the application: DRIED COFFEE CHERRY of Coffea sp. (Cascara) Applicant: LUIGI LAVAZZA SpA, Via Bologna,32, 10152 Torino, ITALY This is an application for notification to place DRIED COFFEE CHERRY (commonly referred to as Cascara), from Coffea sp., on the market in the European Union (EU) for use as an ingredient in a herbal tea/infusion referred to as “Coffee cherry tea”, which is prepared by brewing the DRIED COFFEE CHERRY. This application is submitted pursuant to Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on novel foods, and specifically corresponds to the category covered in Article 2 (iv) “food consisting of, isolated from or produced from plants or their parts, except when the food has a history of safe food use within the Union and is consisting of, isolated from or produced from a plant or a variety of the same species obtained by traditional propagating practices which have been used for food production within the Union before 15 May 1997.” The application was prepared according to the European Food Safety Authority (EFSA) guidance on the preparation and presentation of an application for notification of a Traditional Food in the context of Regulation (EU) 2015/2283. Evidence of the consumption of “Coffee cherry tea” in Ethiopia dates back to before the 9th century; “Coffee cherry tea” is indeed commonly used as substitute for coffee in Ethiopia and Yemen. In the scientific literature and in this notification, the term DRIED COFFEE CHERRY refers to the outer part of coffee fruit, the husk and pulp, and accounts for almost 45% of the fresh berry.
    [Show full text]
  • Juadah Kampung Menu
    JUADAH KAMPUNG MENU COLD APPERTIZED, SALAD AND CONDIMENTS Assorted Sushi Gado Gado, Rojak Buah, Ulam-ulam Kampong, Selection of Ikan Masin, Tauhu Sumbat, Pulut Kuning dengan Serunding, Pegedil Daging, Acar Buah Acar Rampai, Tempe Goreng Pedas, Telur Masin, Ikan Rabus Goreng, Bendi dengan Sambal Belacan, Terong Bakar dengan Sambal Assorted Western Cold Cut Platter x 2 Assorted Chinese Cold Cut Platter Mixed Salad x 6, Plain Salad x 8, Mango Chutney, Budu, Sambal Belacan, Cencaluk, Spicy Tomato Chutney, Tempoyak, Keropok x 4 Jenis, Papadam x 2 Jenis. Selection of Malay Fruit Pickle (Jeruk), Selection of Western Pickle KERABU Kerabu Mangga Muda, Kerabu Kacang Botol, Kerabu Sotong, Kerabu Nasi, Kerabu Daging, Kerabu Tauge Kerabu Kacang Panjang, Kerabu Jantung Pisang, Kerabu Kaki Ayam, Kerabu Nenas Timun, Kerabu Perut, Kerabu Telur SIDINGS Dates B.B.Q. (DEEPFRIED) STATION Hard Shell Prawn, Tiger Prawn, Fresh Water Prawn, Crab, Mussel, Sotong, Kembong Fish, Pari(Stingray) Fish, Chicken Sathin, Chicken Wing, Chicken Liver, Chicken Kidney, Chicken Drumstick, Chicken Satay, Beef Satay, Beef Tenderloin, Sausages, Whole Lamb, Sweet Corn, Tau Fu Bakar Otak-Otak, Keropak Lekor, Ayam Percik Deep-fried Sweet Potatoes, Yam and Bananas OUT DOOR STALL Sup Gearbox / Sup Campur Nasi Bukhari Lok-Lok Lamb & Chicken with Lebanese Bread or Pita Bread Roti John (Rotate in Daily Menu) Murtabak with Kari Ayam (Rotate in Daily Menu) Roti Canai (Rotate in Daily Menu) Rojak Sotong Kangkung Assorted Dim Sum Air Syrup x 4 Ais Kacang/Cendol Ice Cream with Condiments
    [Show full text]
  • Form the Five Core Valu
    Intr o The original Lebanese Dining Experience in Singapore since 2009 Food | Fun | Fusion | Friends | Family - form the five core values that complete the “Beirut Grill Experience.” At Beirut Grill, we place our customers as the highest priority in line with an alluring dining experience enhanced with serving good and healthy food in a warm and relaxed atmosphere. Your servers, referred to as 'Genies' , work passionately with the motto; “Your wish is Our command”. Lebanese Food is unique in that it combines the sophistication and subtleties of European haute cuisines with exotic ingredients of the orient and yet it is remarkable in its simplicity. Try the crown of Lebanese food - “MEZZA” (starters / antipasti/ tapas) infused with olive oil , herbs, brought in from the finest shops in Beirut. Great for sharing and getting a conversation started, it’s best enjoyed with our freshly baked breads. Your gastronomic journey continues with the mains featuring our award winning “Beirut Lamb Chops” & try our variety of Kebabs with Signature “Mixed Grill latter” and top off your meal with the sweet taste of “Baklava” With open hearts and smiles , we welcome you to Beirut Grill. “Your WISH is Our command” Beirut Grill | 72 Bussorah Street (S)199485 | Tel : +65 63417728 IG : beirutgrill_sg | F : Beirut Grill Fine Middle Eastern Cuisine | www.beirut.com.sg *Price subjected to taxes Star ter s Lentil Soup $7.00 Halloumi Salad Soup of the Day $19.00 $7.00 Mix of fresh vegetables Please ask our genie for mixed with cubes of halloumi today’s special.
    [Show full text]
  • Dining Menu 2 In-Room Dining Menu
    IN ROOM DINING MENU 2 IN-ROOM DINING MENU Relax in the comfort of your room and savor a selection of tasty dishes from our In Room Dining menu. Whether it’s a wholesome breakfast, a mouth-watering light lunch or a romantic gourmet dinner served on your balcony, our In Room Dining team will deliver the very best food and drink service right to your room. addition to international favourites from around the world, such as extensive list. In Room Dining is available 24 hours, seven days a week Call In Room Dining on 5151 or 5152 for more details. 3 BREAKFAST SET MENU (SERVED 24 HOURS) AMERICAN BREAKFAST 150 ARABIC BREAKFAST 145 BAKERY BASKET SHAKSHOUKA Selection of Viennoiseries and white or brown Scrambled eggs in chunky tomato sauce, onions and cumin honey FOUL MEDAMES TWO FRESH FARM EGGS PREPARED TO Broad beans with chili, garlic, onion, tomato and YOUR LIKING olive oil Served with grilled tomatoes, hash brown GRILLED HALLOUMI sausage Grilled Middle Eastern cheese with olive oil YOUR CHOICE OF CEREAL HUMMUS LABNEH MARINATED BLACK AND GREEN OLIVES Served with full cream, low fat, soy milk or ARABIC PITA BREAD yoghurt FRESHLY SLICED SEASONAL FRUITS FRESHLY SLICED SEASONAL FRUITS YOUR CHOICE OF FRESH JUICE YOUR CHOICE OF FRESH JUICE CHOICE OF COFFEE, HOT CHOCOLATE, TEA CHOICE OF COFFEE, HOT CHOCOLATE, TEA OR HERBAL INFUSION OR HERBAL INFUSION If you have any concerns regarding food allergies, please alert your order taker prior to ordering. Images are for the illustration purposes only. Vegetarian Healthy 4 BREAKFAST BREAKFAST SET MENU (SERVED 24 HOURS) CONTINENTAL BREAKFAST 130 BAKERY BASKET TRADITIONAL QATARI REGAG Selection of Viennoiseries and white or brown with fried egg.
    [Show full text]
  • Consumer Trends Bakery Products in Canada
    International Markets Bureau MARKET INDICATOR REPORT | JANUARY 2013 Consumer Trends Bakery Products in Canada Source: Shutterstock Consumer Trends Bakery Products in Canada MARKET SNAPSHOT INSIDE THIS ISSUE The bakery market in Canada, including frozen bakery and Market Snapshot 2 desserts, registered total value sales of C$8.6 billion and total volume sales of 1.2 million tonnes in 2011. The bakery Retail Sales 3 category was the second-largest segment in the total packaged food market in Canada, representing 17.6% of value sales in 2011. However, the proportional sales of this Market Share by Company 6 category, relative to other sub-categories, experienced a slight decline in each year over the 2006-2011 period. New Bakery Product 7 Launches The Canadian bakery market saw fair value growth from 2006 to 2011, but volume growth was rather stagnant. In New Bakery Product 10 addition, some sub-categories, such as sweet biscuits, Examples experienced negative volume growth during the 2006-2011 period. This stagnant volume growth is expected to continue over the 2011-2016 period. New Frozen Bakery and 12 Dessert Product Launches According to Euromonitor (2011), value growth during the 2011-2016 period will likely be generated from increasing New Frozen Bakery and 14 sales of high-value bakery products that offer nutritional Dessert Product Examples benefits. Unit prices are expected to be stable for this period, despite rising wheat prices. Sources 16 Innovation in the bakery market has become an important sales driver in recent years, particularly for packaged/ Annex: Definitions 16 industrial bread, due to the increasing demand for bakery products suitable for specific dietary needs, such as gluten-free (Euromonitor, 2011).
    [Show full text]
  • Alkaline Foods...Acidic Foods
    ...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING ACIDIFYING VEGETABLES VEGETABLES Alfalfa Corn Barley Grass Lentils Beets Olives Beet Greens Winter Squash Broccoli Cabbage ACIDIFYING Carrot FRUITS Cauliflower Blueberries Celery Canned or Glazed Fruits Chard Greens Cranberries Chlorella Currants Collard Greens Plums** Cucumber Prunes** Dandelions Dulce ACIDIFYING Edible Flowers GRAINS, GRAIN PRODUCTS Eggplant Amaranth Fermented Veggies Barley Garlic Bran, wheat Green Beans Bran, oat Green Peas Corn Kale Cornstarch Kohlrabi Hemp Seed Flour Lettuce Kamut Mushrooms Oats (rolled) Mustard Greens Oatmeal Nightshade Veggies Quinoa Onions Rice (all) Parsnips (high glycemic) Rice Cakes Peas Rye Peppers Spelt Pumpkin Wheat Radishes Wheat Germ Rutabaga Noodles Sea Veggies Macaroni Spinach, green Spaghetti Spirulina Bread Sprouts Crackers, soda Sweet Potatoes Flour, white Tomatoes Flour, wheat Watercress Wheat Grass ACIDIFYING Wild Greens BEANS & LEGUMES Black Beans ALKALIZING Chick Peas ORIENTAL VEGETABLES Green Peas Maitake Kidney Beans Daikon Lentils Dandelion Root Pinto Beans Shitake Red Beans Kombu Soy Beans Reishi Soy Milk Nori White Beans Umeboshi Rice Milk Wakame Almond Milk ALKALIZING ACIDIFYING FRUITS DAIRY Apple Butter Apricot Cheese Avocado Cheese, Processed Banana (high glycemic) Ice Cream Berries Ice Milk Blackberries Cantaloupe ACIDIFYING Cherries, sour NUTS & BUTTERS Coconut, fresh Cashews Currants Legumes Dates, dried Peanuts Figs, dried Peanut Butter Grapes Pecans Grapefruit Tahini Honeydew Melon Walnuts Lemon Lime ACIDIFYING Muskmelons
    [Show full text]
  • Arabian Tea House Menu
    Arabian Tea House õą¥ý¦ûÇ Zaman Awaal (Old Dubai) Did you know that the UAE’s rich history is rooted in trade! The Creek significance can be traced back to 1902, when HH Sheikh Maktoum bin Hasher- the previous ruler of Dubai – abolished all customs duties on imports, essentially creating a free trade zone. Also, the strategic geographical location attracted traders from Europe, Fareast, China, India and Arabian Peninsula. Since then Dubai became a major trading hub, with much of the activity centered around the Creek. (The most common goods traded were grains, spices and herbs). ﻫﻞ ﺗﻌﻠﻢ أن ﺗﺎرﻳﺦ اﻹﻣﺎرات اﻟﻐﻨﻲ ﻣﺘﺄﺻﻞ ﰲ اﻟﺘﺠﺎرة! ﻜﻦ إرﺟﺎع أﻫﻤﻴﺔ اﻟﺨﻮر إﱃ ﻋﺎم ١٩٠٢ ، ﻋﻨﺪﻣﺎ أﻟﻐﻰ ﺻﺎﺣﺐ اﻟﺴﻤﻮ اﻟﺸﻴﺦ ﻣﻜﺘﻮم ﺑﻦ ﺣﴩ (ﺣﺎﻛﻢ د ﺳﺎﺑﻘﺎ) ، ﺟﻤﻴﻊ اﻟﺮﺳﻮم اﻟﺠﻤﺮﻛﻴﺔ ﻋﲆ اﻟﻮاردات ، ﻟﺘﺄﺳﻴﺲ ﻣﻨﻄﻘﺔ ﺗﺠﺎرة .ﺣﺮة. اﻳﻀﺎ اﳌﻮﻗﻊ اﻟﺠﻐﺮاﰲ اﻻﺳﱰاﺗﻴﺠﻲ ﻋﲆ اﻟﺘﺠﺎرة و ﺟﺬب اﻟﺘﺠﺎر ﻣﻦ أوروﺑﺎ واﻟﴩق اﻷﻗﴡ واﻟﺼ» واﻟﻬﻨﺪ وﺷﺒﻪ اﻟﺠﺰﻳﺮة اﻟﻌﺮﺑﻴﺔ وﻣﻨﺬ ذﻟﻚ اﻟﺤ» أﺻﺒﺤﺖ د ًﻣﺮﻛﺰا ﺗﺠﺎرﻳًﺎ رﺋﻴﺴﻴًﺎ ﺿﺨ¹ ، ﺣﻴﺚ ﺗﺮﻛﺰ ﻣﻌﻈﻢ اﻟﻨﺸﺎط ﺣﻮل اﻟﺨﻮر. (اﻟﺒﻀﺎﺋﻊ اﻷﻛ³ ًﺷﻴﻮﻋﺎ ﻫﻲ اﻟﺤﺒﻮب (واﻟﺒﻬﺎرات واﻷﻋﺸﺎب Kids Orange Juice Emirati Kids Pancakes Emirati Fruit Tray Emirati Kids Breakfast Tray õ¦ìÛĐ÷íĆċŬČĀČÓ Emirati Kids Breakfast 55 Emirati Kids Breakfast Tray E¶èÛăðý¼-7¶ó-Cûþ7ºÿ÷ÿÕ AED Colorful tray of scrambled eggs as a main dish served with balaleet, yogurt, bread, and the freshly squeezed orange juice. 28¶Üð-E¶ë¼Ì¹ð-ÌÿÖáàóFÊëþ$Ìÿô¥-͹È$K5¶¸8$Úÿðć¹ð-àóFÊëþýÐÿ´7é¹ÜíCûèĉ-×ÿ¹ð-õóºöûîóCûþ7ºÿ÷ÿÕ 55 Chebab Bread Kids Tray E¶èÛăð.¶¹£-͹Ⱥÿ÷ÿÕ AED Emirati chebab bread tray for children, of delicious chebab bread with cheese and date syrup as the main dish, served with balaleet, yogurt, and fresh orange juice.
    [Show full text]