No. 109/ May & June 2007
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Koolba £4.00 the Destination Is the Journey Shirazi Salad the Persians, Like the Punjabis Are Noted for Their Great Love of Salad
Cold Starters From the heart of Persia Houmous with pitta bread There are as many types of houmous as there are homes where it is made! Pureed chick peas, sesame seed paste balanced with garlic, sharpened with lemon juice and KoolBa unified with olive oil. This recipe has been handed down the generations. £4.00 The destination is the journey Shirazi Salad The Persians, like the Punjabis are noted for their great love of salad. Rather than a side dish with a main meal they serve salad as a starter. The salad encourages the appetite, sharpens the palate and also happens Imagine a lush green valley in central Persia. to make you feel a little more virtuous! At the base of the valley a river meanders £3.50 below the treeline. Above the sky reigns Chicken Oliveh with Pitta Bread supreme. on the side of the valley, not quite This persian salad has pickled cucumber, fresh mint, potato and both halfway down, nestles a small farmhouse. It chicken and egg. The one time you don‟t have to worry which comes first... feels like the house has been there as long £4.50 as the river has meandered, the sun has Panir and Sabzi shone. This farmhouse is what the Persians If there was a single dish that exemplified the journey from Persia to Punjab, then this must be it. Salty, call a “Koolba”. tangy feta cheese served with herbs, olives and salad. £5.00 The brothers‟ family have owned this Koolba Mirza Ghassemi for generations. When they moved to the This is a dish with history, a plate of food found on the banks of the Caspian Sea. -
English Section
157 May- June 2015 Vol. XXV No. 157 • The Question of Identity • Advantage or Double-Edged Sword? • Raising a Bilingual Child • The Persianate World in 5 Works • Masterpieces on View in the Persian Art Gallery • Waiting on Iran’s Next Chapter • Skin Cancer • Fun facts about the eyes! No. 157 May - June 2015 1 157 By: Shahri Estakhry Since 1991 Persian Cultural Center’s Bilingual Magazine The Question of Identity Is a bi - monthly publication organized for literary, cultural and information purposes Financial support is provided by the City of First and foremost, I would like to express my gratitude to all of you who take the time to read San Diego Commission for Arts and Culture. this editorial and discuss it with me. I value your opinion and enjoy being involved in knowing your thoughts on the subject matter. Your comments are great lessons for me and I learn from Persian Cultural Center each one. 6790 Top Gun St. #7, San Diego, CA 92121 Tel (858) 552-9355 Fax & Message: (619) 374-7335 I seriously debated writing about the new resolution taking place between the U.S. and Iran. Email: [email protected] However, at the moment, it is several folds of wishful thinking. My biggest hope is if, and Web site: www.pccus.org www.pccsd.org when, the negotiations are truly resolved, the actual beneficiaries will be the people. The turn- around in Iran’s economy could mean greater possibilities for the people if given the chance. No. 157/ May - June 2015 Education and poverty are at the top of my list as priorities to be resolved. -
Effect of Additional White Bean Flour on Chemical and Staling Properties of Iranian Industrial and Traditional Barbari Breads
Available online a t www.scholarsresearchlibrary.com Scholars Research Library Annals of Biological Research, 2013, 4 (3):109-112 (http://scholarsresearchlibrary.com/archive.html) ISSN 0976-1233 CODEN (USA): ABRNBW Effect of additional white bean flour on chemical and staling properties of iranian industrial and traditional barbari breads Samira Ramezani, Sara Movahhed * and Peyman Rajaei Department of Food Science, Varamin-Pishva Branch, Islamin Azad University, Varamin, Iran _____________________________________________________________________________________________ ABSTRACT Flat breads are staple food and main source of carbohydrate in Iranian food cart. So to increase the nutritional value of bread and decrease its waste we can utilize proper mixing of wheat flour with white bean flour. Flour of white beans is rich source of protein, carbohydrates, minerals and some essential amino acids such as lysine that it could be used as a nutritional supplement. In the present study, the addition effects of 10, 15 and 20 percent of white bean flour on chemical and staling properties of Iranian industry and traditional Barbari breads has been studied. At first various chemical tests such moisture measurement, ash, protein, fiber, and pH was conducted on samples of wheat flour and white beans flour according to the AACC international standard with three replications. Then samples of bread traditionally and industrial has been produced and chemical tests including protein, fiber, moisture, ash and staling test were conducted with sensory method and according to AACC standard. On the other hand data statistical analysis with completely randomized design method, Duncan test and MSTATC software at the level of α≤1% was performed. Results of chemical test showed that the used flours for Iranian industry and traditional Barbari breads production is appropriate. -
Dinner-Menu.Pdf
FOOD After Pastry of Tardina Follows Sanbusaj, well fried: Eggs vermillioned after boiling Lie with olives side by side. Strips of tender meat in slices, Dipped in oil of finest make, Tempt anew the flagging palate And the appetite awake; Lemons, too with Nadd besprinkled Scented well with ambergris, And, for garnishing the slices, Shreds of appetising cheese. Vinegar that smarts the nostrils Till they snuffle and they run; Little dates like pearls, that glisten On a necklace one by one. Sauce of Buran served with eggplant That will tempt thy very heart, And asparagus – enchanted With asparagus thou art! Lastly, Lozenge, soaked in butter, Buried deep in sugar sweet. And a saki’s cloven dimples Promise joy when lovers meet. Mahmud ibn Al-Husain Al-Kushajim Poet, astrologer, culinary expert - 13th century EvEnts Capturing the flavours and scents of the Mediterranean, Del’ Aziz offers a wide range of contemporary and traditional dishes reflecting the flavours of the Med, Morocco and the Maghreb, around Lebanon and through to Greece and Turkey. Dishes are intense and exotic, scented and colouful. Add to this hundreds of candles and lanterns, music, belly dancing and shisha and you have a unique and enchanting atmosphere to celebrate your party. Please see the manager to discuss your event. “Eat and drink! For you know not whence you came, nor why; Eat and Drink! For you know not why you go, nor where.” Omar Khayyam (v) = Vegetarian (n) = Nuts Some of the dishes may contain nut products or food substances to which you may be allergic. Please ask our staff for information. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Quality Assessment of Traditional Breads in Gonabad Bakeries, Iran
Quality assessment of traditional breads in Gonabad bakeries, Iran Ali Alami1, Samaneh Banoorkar2, Tahereh Rostamiyan2, Seyedeh Nastaran Asadzadeh3, Morteza Mohammadzadeh Journal of Research & Health Moghaddam4 Social Development & Health Promotion Research Center Vol. 4, No.3, Atumun 2014 Abstract Pages: 835-841 Original Article Bread, as a main food of most people around the world, provides major part of energy, protein, and essential vitamins. So, health and 1. Assistant Professor of Public Health quality of consumable bread would be very important. The aim of Department, School of Health; Social Determinants of health Research Center, this study was to assess quality of taftoon bread which was produced Gonabad University of Medical Sciences, in taftoon bakeries in Gonabad, Iran. We applied a cross-sectional Gonabad, Iran descriptive study on 140 taftoon breads which were selected by 2. BS of Environmental, Student Research two-stage cluster sampling and assessed their bacterial and fungal Committee, Gonabad University of Medical Sciences, Gonabad, Iran contaminations, value of PH, and percentage of salt. The data were 3. Correspondence to: MSc in gathered using a checklist and were analyzed. Our findings showed Environmental Health, University of no bacterial contamination in the sample, while there was 9.3% Medical Sciences Bojnurd, Bojnurd, Iran Tel/Fax: +98 51 57223028 fungal contamination in the baked breads which was the standard Email: [email protected] range. Mean (standard deviation) of PH and percentage of salt was 4. MSc of Food Industrial, Social 5.92 (0.214) and 1.30 (0.547), respectively. The value of PH in Development & Health Promotion 77.1 % of the breads was into standard interval and percentage of Research Center, Gonabad University of Medical Sciences, Gonabad, Iran salt in only 7.1% of the breads was more than standard measure. -
Ethnic and Traditional Iranian Breads: Different Types, and Historical and Cultural Aspects
J Ethn Foods - (2017) 1e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnic and traditional Iranian breads: different types, and historical and cultural aspects * Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran article info abstract Article history: Background: Bread making has a long history in Iran. Because of the inseparable relationship between Received 21 December 2016 Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and Received in revised form consumed throughout the country. The present work aims at documenting and providing information 14 January 2017 about breads of Iranian cuisine. Accepted 20 January 2017 Methods: The required information was obtained via a direct face-to-face questionnaire-based survey Available online xxx among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country. Keywords: bread Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main fi ethnic food categories: the rst group includes breads that are consumed all around the country, and the second Iran group consists of those that are prepared in special regions, or by ethnic groups. Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
Vegetable (Loosely) Recipes Vegetable (Loosely) Recipes Index
Vegetable (loosely) Recipes Vegetable (loosely) Recipes Index ● Green/Red Peppers : INDEX ● Mushrooms : INDEX ● Potatoes : INDEX ● Spinach : INDEX ● Vegetarian Dishes (not specific veges) : INDEX ● Zuchinni : INDEX ● Artichokes : COLLECTION ● Avocado Recipes - COLLECTION ● Beets : 2 recipes ● Beet Recipe ● Boston Baked Beans (1) ● Boston Baked Beans (2) ● Candied Yams ● Choucroute Garnie ● Crispy Eggplant Rounds ● Eggplant : COLLECTION ● Felafel (1) ● Fried Plantains ● Lentils ● Olives - curing ● Red Beans and Rice : COLLECTION ● Red Kale with Grated Coconut ● Spaghetti Squash ● Spiced Acorn Squash ● Squash Recipes : COLLECTION ● Sweet Potatoes wtih Grapefruit ● Swiss Style Green Beans amyl http://www.cs.cmu.edu/~mjw/recipes/vegetables/index.html [12/17/1999 12:09:16 PM] Capsicum Recipes Capsicum Recipes Index ● Stuffed Peppers (1) ● Stuffed Peppers (2) ● Stuffed Peppers (3) ● Stuffed Peppers (4) ● Stuffed Peppers (5) amyl http://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/index.html [12/17/1999 12:09:19 PM] Stuffed Peppers Stuffed Peppers From: Dan Griscom ([email protected]) Date: 7 Jul 93 00:00:59 CDT (Wed) (from Italian Vegetarian Cooking by Jo Marcangelo) (Serves 4) 4 medium red or green peppers 2 T olive oil 1 medium onion, chopped 1 clove garlic, peeled and crushed 2 small zucchini, coarsely grated 1 1/2 c slided mushrooms 2 T chopped fresh parsely 2 c fresh wholewheat breadcrumbs 1/2 c grated Parmesan cheese 1 egg, beaten Salt and pepper 1) Core peppers by removing stem and then scooping out interior, removing all the white pith and seeds. Parboil for 3 minutes in boiling water; remove, rinse in cold water and drain. 2) Heat oil in frying pan, add onion, fry 2 minutes. -
About Iran Capital: Tehran Geographical Condition: 35 41 N
About Iran Name of the Country: Islamic Republic of Iran National Slogan: Independence, Freedom, Islamic Republic Capital: Tehran Total Area: 636,368 Square Miles 1,648,195 Square Kilometers Geographical Condition: 35 41 N 51 25 E Language: Persian is the official language of Iran. Historical Iranian languages are grouped in three stages: Old Iranian (until 400 BCE), Middle Iranian (400 BCE – 900 CE), and New Iranian (since 900 CE). Of the Old Iranian languages, the better understood and recorded ones are Old Persian (a language of Achaemenid Iran) and Avestan (the language of the Avesta). Middle Iranian languages included Middle Persian (a language of Sassanid Iran), Parthian, and Bactrian. As of 2008, there were an estimated 150–200 million native speakers of Iranian languages. Ethnological research estimates there are 86 Iranian languages, the largest amongst them are Persian, Pashto, Kurdish, and Balochi. Religion: Islam Leader: Grand Ayatollah Seyed Ali Khamenei President: Dr. Hassan Rohani National Day: 11 February Population : 78/770/602 http://www.amar.org.ir/english Currency: The Iranian Rial is available in notes and coins. The exchange rate is determined daily; several banks and exchange offices are available. Traveler's checks cant be cashed in most banks. Hotels and many shops and restaurants accept foreign currency. There is limit to the amount of foreign currency that travelers can bring cash. Hotels. Time Zone: Western Asia Time Zone (3:30 hours ahead of Greenwich Mean Time (GMT+3:30). Electricity: Voltage in use is 220 V. Weights and Measures: Metric System Opening and Closing Times: Most of the Iranian banks working hours are weekdays; 08.00 am - 05.00 pm. -
Pdf 283.15 K
JCHR (2018) 8(1), 1-8 JournalM. Mirzaie et alof / Journal Chemical of Chemical Health Health Risks 7(0) (201 7Risk) 0–0 s www.jchr.org ORIGINAL ARTICLE Determine the Quality of Bread Samples Used in Qazvin, Iran Peyman Ghajarbeygi1, Masoud Kazeminia2, Razzagh Mahmoudi*1, 3 1Health products safety research Center, Qazvin University of Medical sciences, Qazvin, Iran 2Department of Food Hygiene and Safety, School of Health, Qazvin University of Medical sciences, Qazvin, Iran. 3Medical Microbiology Research Center, Qazvin University of Medical sciences, Qazvin, Iran. (Received: 9 December 2017 Accepted: 14 February 2018) ABSTRACT: In most societies, rich and important source of food considered bread. Some bakeries using so- dium bicarbonate as baking soda and extra salt in bread production that his chemical compounds has adverse KEYWORDS effects on the public health. That's why in this study we decided to evaluation of produced bread in Qazvin province in terms of sodium bicarbonate and salt. Assessment of pH and salt take place according to Institute of Bread Standards and Industrial Research of Iran (IRIS). Our Results demonstrated the mean±SD of pH for sangak, Food hazards; Public Health; lavash, taftun, barbari and baguette 5.95±0.37, 5.76±0.54, 5.80±0.71, 6.10±0.68 and 7.86±1.26 respectively, Iran and the mean±SD of salt 1.10±0.47, 1.41±0.57, 1.45±0.36, 1.40±0.32 and 1.55±1.09 respectively and the re- sults demonstrated the value of pH and salt in the samples 65.77% (98 out of 149) and 12.75% (130 out of 149) respectively, out of standard range. -
Caspian Cafe MENU 4375 Sinton Rd, COLORADO SPRINGS, CO 80907
This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Caspian Cafe MENU 4375 Sinton Rd, COLORADO SPRINGS, CO 80907 Description: Casual yet elegant eatery with a mix of Greek & Middle Eastern dishes accompanied by belly dancers. Phone: (719) 528-1155 Soup & Salad *Colobian Decaf This decaf uses only the highest grade of Colombian beans which creates its incredible aroma and smooth flavo *Avocado, Orange & Almond Salad - Spain Half $6.95/ Full $10.95 Mixed greens with orange segments, tomato, red onion, almonds and avocado, tossed in our orange and ginger vinaigrette, garnished with black olives and sun-dried tomato crumbles *Cafe House Salad, $4.95 Mixed baby greens, cucmbers, red onions, tomatoes, black currants, sun-dried tomato crumbles and sesame candy, served with your choice of dressing *Caspian Salad - Caspian Cafe Half $6.95/ Full $10.95 Romaine lettuce tossed with roasted garlic, lime juice, cilantro, tomatoes, onions, Spanish, Kalamata, and black olives, topped with toasted garlic chips, feta cheese, pine nuts, and fresh herbs *Greek Country Salad - Greece Half $6.95/ Full $10.95 Romaine lettuce, tomatoes, cucumbers, red onions, sweet bell peppers, feta cheese and kalamata olives, tossed in our Greek vinaigrette *Mediterranean Salad - Caspian Cafe Half $6.95/ Full $10.95 Crisp greens with sliced artichoke hearts, sun-dried tomatoes, red onions, sweet bell peppers and fresh fennel, tossed in our Greek vinaigrette, topped with buttermilk bleu cheese crumbles and black currants -
Breakfast Lunch Mezze Brunch Beverages
served until 11am BREAKFAST DISHES THE LIGHTER SIDE GRILLED EGG & CHEESE PANINI 4.95 CHOCOLATE CROISSANT 2.5 grilled organic egg & cheese panini on barbari roll APPLE CROISSANT 2.95 • substitute egg whites .95 CROISSANT 2.25 • add sautéed spinach & feta 1.75 • add apple smoked bacon, soujouk beef ORGANIC BERRY PARFAIT 4.75 sausage or smoked salmon 1.95 ASHTA BANANA PUDDING 4.75 AVOCADO ZA’ATAR TOAST 4.75 • add organic fried egg 1.25 • add egg white 1.75 BRIOCHE TOAST 3.5 seasonal jam 410.685.6455 starting at 11am 816 Cathedral Street LUNCH Baltimore, MD served on barbari bread cafefili.com SALADS PANINI with a side salad NICOISE 14. CHICKEN MARRAKESH PRESS 9.75 ahi tuna, mixed greens, potato, capers, grilled chicken, sumac, grilled vegetables, onion, cherry tomato, eggs, french lemon pepper aioli, signature hummus beans, dijon vinaigrette BEVERAGES CHEESY PIGGIE 9.75 MEDITERRANEAN LAMB 12. lightly smoked pulled pork, gruyere, brussels mixed greens, sautéed lamb, cannellini sprout slaw, harissa-bacon jam, crispy fried COFFEE & TEA beans, onions, tomato, feta cheese, onion cumin vinaigrette FRENCH RIVIERA MUSHROOM 9.75 HOT COFFEE 2./2.50 TUNISIAN 11. wild mushrooms, roasted tomato, COLD BREW 3.25 mixed greens, chicken, tomatoes, goat caramelized onion, goat cheese, herb aioli ESPRESSO 2./2.75 cheese, dates, pine nuts, croutons, (v) balsamic vinaigrette CAPPUCCINO 3./3.75 CHICKEN POMODORO 9.75 CAFE AU LAIT 2.50/2.75 GREEK 8. grilled chicken, roasted and sundried romaine, tomato, onion, olives, tomatoes, fresh basil, provolone cheese & CAFE MOCHA 3.50/4.25 cucumber, eggs, feta cheese, tapenade basil pesto aioli LATTE 3./3.75 vinaigrette (v) SHORT RIB GRILLED CHEESE 9.75 HOT CHOCOLATE 2.75/3.25 CHICKEN CAESAR 10.