DOCSLIB.ORG

Diabetes Management During Ramadan

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Diabetes Management During Ramadan DIABETES MANAGEMENT DURING RAMADAN Times to measure blood sugar throughout the day: 1. Before Suhoor (4 AM) 5. Before Iftar (sunset) (8 PM) 2. Morning (8 AM) 6. After Iftar (12 AM) 3. Mid-day (12 PM) 7. Anytime there are hypoglycemia/ 4. Mid-afternoon (4 PM) hyperglycemia symptoms or not feeling well Know when to break your fast: Go to the hospital emergency Blood sugar <70 mg/dl or hypoglycemia* symptoms, room if very ill: re-check within 1 hour if blood glucose 70-90 mg/dL Multiple episodes of vomiting (more than 2) If hyperglycemia with ketones in urine, or if Low blood glucose (below 150) after drinking sugary symptomatic.** It’s important to stay hydrated. beverages AND positive ketones (small, moderate or When feeling sick and experiencing cold/flu like large) symptoms. Abdominal pain *Symptoms of Hypoglycemia: Trembling, Sweating/chills, Breathing problems Palpitations, Hunger, Altered mentation or Confusion, Headache Unable to drink fluids and going to the bathroom less frequently or stops urinating – (signs of dehydra- **Symptoms of Hyperglycemia: Extreme thirst, Hunger, tion) Frequent Urination, Fatigue, Confusion, Nausea/Vomiting, Abdominal Pain Appears more sleepy or difficult to wake Patients with Type 1 diabetes (T1DM) who have any of the following conditions are strongly advised not to fast: History of recurrent hypoglycemia Hypoglycemia unawareness Poor diabetes control Uncontrolled blood sugars Non-compliance with medical treatment Unable to regularly monitor and manage their blood glucose levels 1 Dietary Recommendations Exercise Recommendations Advise to eat fiber rich, low-glycemic index carbs (e.g. A reasonable level of physical activity should be fruits, vegetables, whole grains, beans, nuts, and dairy). maintained during Ramadan, with consideration to avoid strenuous exercise in the hours before Iftar when Limit intake or serve a smaller portion of traditional hypoglycemia is most likely. desserts and high glycemic index carbs (e.g. white bread, white rice, low-fiber cereal, white potatoes) Sugary drinks, syrups, and canned/fresh juice with added sugar should be avoided. Choose lean protein sources, like fish, skinless poultry, diary products, nuts, seeds, and beans. Minimize intake of high saturated fat foods (beef, lamb, butter, ghee, cream, processed meat, fried food) Incorporate more monounsaturated and polyunsaturated fats (e.g. avocado, extra virgin olive oil, vegetable oil, fish, olives, nuts and seeds). Accurate carbohydrate counting at pre-dawn (Suhoor) and sunset (Iftar) meals enables correct insulin doses for best glucose control. Hydration should be maintained by drinking water and other non-sweetened drinks at regular intervals during non-fasting hours. Minimize intake of caffeinated beverages (tea, coffee, soda) because they act as diuretics, which can lead to dehydration. The pre-dawn meal (Suhoor) should be as late as possible, especially if fasting for longer than 10 hours. The Suhoor meal should include a larger portion of protein and low-glycemic index carbs to help decrease hunger during the day. Begin Iftar with plenty of water to rehydrate after fasting and have 1-3 small dried or fresh dates to help raise blood glucose levels. 2 Better Choices: Fruits & Vegetables Commonly Food Serving Size Carbohydrate** Eaten Foods Dried Figs 2 figs (28 g) 16 g 1 date (19 g) 6g Fresh dates During Ramadan 3 dates (57g) 18g 1 date (6 g) 5 g Dried deglet date 3 dates (18 g) 15 g Dried Medjool date 1 date, pitted (24g) 18 g 1 half (6 g) 2 g Dried apricot 8 halves (48 g) 18 g Sultanas Snack pack (40 g) or ¼ cup 30 g Dried barberries ¼ cup (37 g) 20 g Poor Choices: Cakes, Pastries & Sweets* Food Serving Size Carbohydrate** Chocolate-Arabian Delights 1 piece (11 g) 7 g (chocolate coated dates with nut inside) Mouhalabieh (Milk flans) 1 cup (200 g) 30 g Galactobureko (filo custard pastry, syrup soaked) 1 piece (2 in x 2 in) 28 g Baklava 1 piece (50 g) 26 g Turkish Delight 1 piece (18 g) 15 g Kanafeh 1 square, 6 tablespoons (120 g) 40 g Halva (nut butter-based e.g. tahini) 2 tablespoons (50 g) 22 g Ghraybeh (butter cookies) 1 cookie (15 g) 7 g Ma’mool / maamoul / ma’moul 1 cookie (35 g) 23 g (cookies stuffed with walnuts/dates) Basbousa (sweet semolina cake soaked in syrup) 1 slice (30g, 3 cm x 3 cm) 14 g Sekerpare (butter cookie soaked in syrup) 1 piece (18 g) 16 g Tulumba (fried dough soaked in syrup) 1 piece (35 g) 37 g Lokma (sweet fried dough) 1 ball (13 g, 2 cm) 10 g * May have more saturated fats. **Carbohydrate amounts are best estimates and may vary by brand or method of food preparation. Using a food scale to measure the weight of the food in grams can help with accurate carb counting. 3 Example Plate https://www.idf.org/our-activities/education/diabetes-and-ramadan/healthcare-professionals.html Carb Needs for Ramadan Based on Calorie Needs Calories per day 1500-1600 1800 2000 Carbs per day 170-190g 200-225g 225-250g Suhoor Carbs 50-80g 60-90g 70-100g Iftar Snack Carbs 20-40g 20-45g 20-50g Iftar Meal Carbs 70-100g 80-115g 90-125g 2nd Snack Carbs 20-40g 20-45g 20-50g Males ages (years) 9-10 11-12 13+ Females ages (years) 9-13 14-18 18+ https://www.idf.org/our-activities/education/diabetes-and-ramadan/healthcare-professionals.html 4 1500-1600 1800 calories/day calories/day https://www.idf.org/our-activities/education/diabetes-and-ramadan/healthcare-professionals.html 5.
Load more

Recommended publications
  • Desayunos Menú 11 11
    B r e a k f a s t Close your eyes and visualize de number 11 The game begins There are no rulers or instructions, no script to follow here, the senses are what matters Bowls Summer Chia 6.9€ Chia seed pudding with a touch of summer and strawberries, blueberries and coconut shaving toppings Frida Pasión 7.5€ Yogurt with a touch of coconut, passion fruit, pomegranate, sarraceno wheat Tel Aviv 9.5€ Refreshing and digestive watermelon bowl Acapulco 9.5€ Turmeric and mango bowl Açaí 9.5€ Açaí Bowl Cairo 9.5€ Melon heart bowl Fruit bowl 6.9€ Tostadas Avocado Toast * extra (fried or poached egg) +1,9€ 5.5€ Oil/Butter Toast 2.5€ Ham/turkey and cheese toast 5.5€ Honey and lemon toast 5.9€ Cream cheese and jam toast 5.9€ Dark and with chocolate cocoa toast 5.9€ let's talk about eggs Bodrum Eggs 12.5€ 2 eggs over a natural yogurt bed, dill and pepper Anytime Eggs 8€ French omelette with zucchini, red chili, parmesan cheese and mint Mexican Benedict Eggs 12.5€ Poached eggs with hollandaise sauce over a bed of pumpkin, avocado and a touch of chorizo Zaatar Eggs 12.5€ Eggs with zaatar over greek yogurt Oxaca Omelette 13€ Enoki and shiitake mushrooms, broccoli and a spicy touch Guadalupe Eggs 9.5€ Our lady of Guadalupe style eggs over 2 corn tortillas Bacon + eggs brioche 6.5€ antojitos Gofre 11:11 12€ French Toast 9.5€ Canton pancakes 10.5€ Apple and spices crumble 8.5€ Protein Balls 3€/ud Croissant 3€ Pain au chocolat 3€ Banoffee Middle East pancakes 6.5€ Banana and caramel pancakes A thousand holes crepes 12€ the magic continues Chilaquiles 12€ Dish
    [Show full text]
  • Greek Syrupy Churros – Tulumba
    Recipe Category / Syrup Sweets Greek syrupy churros – Tulumba 25' 15' 30-35 1 Ηands on Cook Time Portion(s) Difficulty Ingredients For the syrup 400 g water 600 g granulated sugar lemon juice, of 1/2 lemon 1 stick(s) cinnamon 2 tablespoon(s) honey For the churros 320 g water 10 g granulated sugar 1 pinch salt 50 g seed oil 250 g hard flour 1 teaspoon(s) vanilla extract 4 eggs, medium 600 g seed oil, for the frying Method To serve mint leaves For the syrup In a pot add the water, sugar, lemon juice, cinnamon, and transfer over medium heat. Διατροφικός πίνακας Let it come to a boil until the sugar melts. Remove from the heat, add the honey, and set aside to cool. Nutrition information per portion For the churros 127 0.6 24.0 In a pot add the water, sugar, salt, seed oil, and transfer over medium heat. Let it come Calories 2.9 Saturated Total Carbs to a boil until the sugar melts. (kcal) Total Fat (g) Fat (g) (g) Add the flour and mix with a wooden spoon until the dough thickens and loses its moisture. 6 % 4 % 3 % 9 % Transfer the dough in a mixer’s bowl, add the vanilla extract, and beat with the whisk attachment at medium speed to cool. Add the eggs one by one and let the ingredients homogenize. Transfer into a pastry bag with a 13 mm star pastry tip. 19.0 1.2 0.0 0.04 Place a deep frying pan with seed oil on medium heat, and let it get very hot.
    [Show full text]
  • Neutral Background Crispy Crepe
    M e n u 1436 South Blvd Charlotte, NC 28203 Historic South End c r i s p y c r e p e . c o m @ c r i s p y c r e p e Warm Beerages Coffee………. $2.89 A full-bodied blend of Arabica coffees Espresso (2 shots) ………. $3.59 Full-bodied Italian espresso Cappuccino………. $3.99 Espresso topped with silky foam Café au Lait………. $3.79 ½ coffee, ½ steamed milk Café Americano………. $3.99 Our bold espresso blended with hot water Latté………. $4.59 Add hazelnut, toffee, vanilla, caramel, chocolate, white chocolate, pure maple syrup, strawberry, brown sugar cinnamon,, toasted marshmallow or sugar free vanilla………. $0.79 Chocolate Dipped Strawberry Latté………. $5.59 Espresso and steamed milk sweetened with dark chocolate and strawberry syrup, topped with whipped cream, cocoa powder and chocolate drizzle Cookie Butter Latté………. $5.59 Espresso and steamed milk blended with a rich cookie butter and vanilla, topped with whipped cream and cookie crumbs S’mores Latté………. $5.59 Espresso and steamed milk sweetened with dark chocolate and toasted marshmallow syrup, finished with toasted marshmallows, cookie crumbs and chocolate drizzle Crème Brulée Latté………. $5.59 Espresso and steamed milk sweetened with caramel and white chocolate, topped with a layer of caramelized sugar Café Mocha………. $5.29 Espresso and steamed milk sweetened with dark chocolate syrup, topped with whipped cream, chocolate drizzle and cocoa powder Chai Latté………. $4.79 A blend of spiced chai and steamed milk topped with cinnamon Dirty Chai………. $6.29 A blend of spiced chai, two shots of espresso and steamed milk topped with cinnamon Caramel Macchiato……….
    [Show full text]
  • Kanaan Israeli-Palestinian Küsche
    Kanaan Israeli-Palestinian Küsche Mittag Abendmenü Soft drinks 12:00-18:00 Uhr 18: 00-22: 00 Uhr - 20 € pro Gast Hausgemachte Limonade mit Orangenblüten- wasser 0,3 L Glas 3,2 € / 1,2 L Carafe 8 € Der klassische Hummus 4€ / 6€ Vorspeisen zum Teilen zwischen allen Gästen Hummus, ganze Kichererbsen, Tahini und Ol- Hausgemachte Granatapfel-Cranberry-Limon- ivenöl (vegan) • Brotkorb mit einer Auswahl an handgemachten ade 0,3 L Glas 3,2 € / 1,2 L Carafe 8 € Broten (vegan) Der Palästinenser 4,5€ / 7€ • Suppe des Tages Mineralwasser still / sprudel Warmer Hummus mit ganzen Kichererbsen, Ta- • 2 Unserer meistverkauften Hummusgerichte 0,25 L Flasche 2,5 € / 1 L Flasche 6 € hini, pochiertem bio Ei, Tatbile (palästinensische • Eingelegtes Gemüse (vegan) Knoblauch-Zitronen-Sauce), hausgemachtem • Falafelbällchen (vegan) eingelegtem Gemüse, handgemachtem Pitabrot • Kanaan-Salat mit frischem Gemüse und Ziegen Fe- (vegane Variante ohne Ei) ta-Käse (vegane Variante ohne Feta) Der Israeli 9,5 € • Ziegenkäse mit gerösteter paprika Willkommen in Kanaan! Hummus mit gerösteter Aubergine, pochier- • Warmer Salat (vegan, wechselt täglich) tem Ei, Mango-Curry-Creme, hausgemachtem • 2 Dips (vegan, wechselt täglich) Eine israelisch-palästinensischen Zusammenarbeit, eingelegtem Gemüse, handgemachtem Pitabrot die 2015 von Oz Ben David (Israel) und Jalil Dabit (vegane Variante ohne Ei) (Palästina) gegründet wurde. Auswahl eines Hauptgerichts pro Person: Der Syrer 9 € Wir kommen beide aus Familien mit einer reichen Hummus mit Champignons & Zwiebeln gekocht Der Syrer kulinarischen Tradition und haben uns entschlossen, in unserer geheimen Gewürzmischung, handge- Hummus, Champignons, Pochiertem bio Ei, Zwiebeln gemeinsam die Aromen, Gewürze und Kochmeth- machtem Pitabrot (vegan) und Kanaans geheime Gewürzmischung, handgemacht- oden, die wir von unseren Müttern, Vätern und es Pitabrot (vegane Variante ohne Ei) Großeltern gelernt haben, nach Berlin zu bringen.
    [Show full text]
  • EAT STREETS Fee (And More Baklava) Appear, Is to Let the Dor Cafe Decorated with Carpets, Turkish Flags First Sip “Float on the Tongue” to Savour Its and a Teddy Bear
    THE WEEKEND AUSTRALIAN, MARCH 2-3, 2019 10 TRAVEL + INDULGENCE theaustralian.com.au/travel hen drinking tea in Turkey, cer- tain rules apply. The tea, served in tulip-shaped glasses, should be piping hot, clear and bright. WThe ideal colour is described as rabbit-blood red, which makes sense when you see it. “The clarity and colour are most import- ant,” Gonca Karakoc explains as we huddle under the brick arch of a 16th-century cara- vanserai. “If it’s cloudy it has been too long on the stove and will have a bitter aftertaste.” Kursunlu Han is one of hundreds of cara- vanserais (hans) still found around Istanbul, if you know where to look. Thanks to Karakoc, our guide on a Culinary Backstreets tour of the food-obsessed Turkish capital, we do. Hamburg-born and Istanbul-raised — “I see the city like you do, as an outsider, but I can explain it as an insider” — she is both gastro- nome and cultural interpreter on a day-long binge spanning both shores of the Bosphorus. We meet in Karakoy beneath the Roman- esque Galata Tower on a chilly Saturday morning. With her fine features, gamine-cut red hair and theatrical personality, Karakoc reminds me of Shirley MacLaine. “You will see!” she cries as we set off through the alleyways of Turkey’s biggest hardware market, Persembe Pazari. “There will be no elegant restaurants. We will be eat- ing very simple local foods. We want you to have a real, personal experience.” After our quick “commuter breakfast” at Kursunlu Han of tea and simit, the chewy Turkish bagels glazed with grape molasses much needed pick-me-up, Turkish coffee, and and crusted in sesame seeds, we head to the more insights into local lore.
    [Show full text]
  • Product Catalog
    Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
    [Show full text]
  • Mezarlıklar Sakinleri Olarak Düşünürüz
    DÜŞÜNEN ŞEHİR MART 2018 SAYI: 5 Ücretsizdir Yerel Süreli Yayın ISSN: 2564-6354 E-ISSN: 2564-7121 İMTİYAZ SAHİBİ HAKEM VE DANIŞMA KURULU Kayseri Büyükşehir Belediyesi adına Prof. Dr. Muharrem Akoğlu Fikret Karakaya Kayseri Büyükşehir Belediyesi Genel Prof. Dr. Köksal Alver Aydın Karakimseli Sekreteri Hüseyin Beyhan Prof. Dr. Yunus Apaydın Prof. Dr. Atabey Kılıç Prof. Dr. Hakkı Büyükbaş Prof Dr. Turan Koç GENEL KOORDİNATÖR VE Yard. Doç. Dr. Aynur Erdoğan Coşkun Prof. Dr. Yurdagül Mehmedoğlu SORUMLU YAZI İŞLERİ MÜDÜRÜ Mehmet Çayırdağ Ayşe Önder Yusuf Yerli Prof. Dr. Celalettin Çelik Prof. Dr. İlhan Özkeçeci Dursun Çiçek Prof. Dr. Selahattin Polat GENEL YAYIN YÖNETMENİ Dr. Abdulkadir Dağlar Mehmet Sarıçiçek Dursun Çiçek Can Deveci Prof. Dr. Şefaettin Severcan Prof Dr. Muhittin Eliaçık Prof. Dr. İhsan Toker YAYIN KURULU Doç. Dr. Alev Erkilet Prof. Dr. Nur Urfalıoğlu Prof. Dr. Köksal Alver Yard. Doç. Dr. Fatih Ertugay Osman Yalçın Prof. Dr. Celalettin Çelik Yard. Doç. Dr. Yonca Gençoğlu Yusuf Yerli Dursun Çiçek Fatih Gökdağ Hasan Ali Yıldırım Yard. Doç. Dr. M. Fazıl Himmetoğlu Yard. Doç. Dr. M. Fazıl Himmetoğlu Yard. Doç. Dr. Ali Yıldız Yard. Doç. Dr. Faruk Karaaslan Leyla İpekçi Prof. Dr. Atabey Kılıç Semih Kaplanoğlu Salih Özgöncü Yard. Doç. Dr. Faruk Karaaslan Osman Yalçın Yusuf Yerli YAPIM REDAKSİYON BASKI Mustafa İbakorkmaz EXPRESS DİJİTAL BASKI MERKEZİ Rümeysa Ersözlü Serçeönü Mah. Ahmetpaşa Cad. Uğur Plaza No:28 / B Barbaros Mahallesi Oymak Caddesi Kocasinan / KAYSERİ Sümer Hukuk Plaza A Blok Kat: 10 D: 55 FOTOĞRAF KURULU [email protected] Kocasinan - KAYSERİ Dursun ÇİÇEK T.: ( 0352 ) 222 28 78 t: +90 352 221 16 16 Ali SARAÇOĞLU bilgi@bilgegrafik.
    [Show full text]
  • Please Ask a Member of the Team and We’Ll Be Happy to Explain
    All prices are in RUB and include 20% VAT. Please note that some of our dishes contain allergens; please ask a member of the team and we’ll be happy to explain. Все цены указаны в рублях и включают НДС 20%. Данное меню является рекламной продукцией. Обратите внимание: некоторые из наших блюд могут содержать потенциальные аллергены. Наш персонал готов ответить на все Ваши вопросы об ингредиентах. Запрещена продажа алкогольной продукции лицам, не достигшим совершеннолетия. ЗАКУСКИ STARTERS выход в граммах цена / руб. Тарелка турецких закусок 1/410 920 Хумус с подкопченной паприкой, бабагануш, ассорти маслин и оливок, брынза с пряными травами, рулетики из баклажанов, домашняя пита Plate of Turkish starters hummus with smoked paprika, baba ganoush, assorted olives and black olives, feta cheese with herbs, eggplant rolls, homemade pita Рыбное ассорти 1/410 890 Маринованная с апельсином и сумахом атлантическая семга, копченая макрель, семга холодного копчения, масляная рыба холодного копчения, подается с медово-горчичным соусом и соусом Тар-тар Assorted fish cuts Atlantic salmon marinated with orange and sumac, smoked mackerel, cold smoked salmon, cold smoked butterfish, served with honey mustard sauce and Tartar sauce Маринованные по-турецки маслины и оливки с хрустящими гриссини 1/230/108 880 Assorted Turkish pickled olives and black olives with crispy grissini Мясное ассорти 1/141/66 740 Ростбиф из томленной в хоспере говядины, домашняя пастрами, бастурма, суджук, буженина Assorted meat cuts roast beef stewed in Josper, homemade pastrami,
    [Show full text]
  • Takeout Menu
    The Balkan Bakery offers European-style baked desserts and breads, specifically indicative to the Balkan Region of Eastern Europe. We are a family owned and operated business offering products based on traditional Balkan recipes that have been handed down from generation to generation. Specialty Items: Baklava and Burek TAKEOUT MENU SWEETS SAVORY PRE-ORDER REQUIRED BAKLAVA - $3.00 A rich, sweet pastry made BUREK – A traditional filo dough puffed pastry SALADS: with layers of filo dough, filled with chopped nuts filled with savory ingredients. and soaked in syrup. RUSSIAN SALAD (1lb) - $7.00 SPINACH AND FETA - $4.00 Potatoes, carrots, peas, ham, pickles and TRADITIONAL (WALNUTS) SPICY MUSHROOM & LEEK - $4.00 mayo. DATE & PECAN GROUND BEEF AND LEEK - $5.00 CHOCOLATE & PEANUT BUTTER URNEBUS SALAD (1lb) - $6.00 ZAZZY’Z COFFEE SAUSAGE & CHEESE - $5.00 Walnuts, cucumbers, feta, mayo, garlic GERMAN CHOCOLATE and jalapeno. PISTACHIO - $4.00 BUREK AT HOME - Purchase frozen to prepare in your own leisure at home. BAKLAVA TRAY (12) - $32 Does Pop in oven and ready in 20 minutes. SOPSKA SALAD (1lb) - $6.00 not include pistachio. Onions, cucumbers, tomatoes and feta. BREADS DESSERT TRAYS: STRUDLA (Strudel) - $3.00 BREAD LOAF - $4.00 A traditional Balkan ASSORTED TRAY - $25 (22) dinner bread. MINI BAKLAVA, MINI ECLAIRS CHERRY BOMBINCI & MINI TULUMBA APPLE, CINNAMON, WALNUT & RAISIN POGACA - $6.00 Decorative Balkan dinner BLUEBERRY bread. TULUMBA - $20 (12) Turkish dessert that is popular in the Balkans. ROLLS - $10.00 (12) Assorted knotted/ Deep fried dough soaked in syrup. EKLERI (Éclairs) - $3.00 Traditional and dinner rolls/ kifli assorted flavors.
    [Show full text]
  • Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30Am to 4Pm Daily
    Family Packages Lunch Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30am to 4pm Daily. All Entrees served with your choice of Basmati Rice or Persian Dill Rice. Available All-Day. Two Skewers Dine-In, Carryout, or Delivery. Dine-in, Carryout, or Delivery. Excludes Holidays. Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | Shish Tawook $16.95 Adas Polo+$4.95 | Grilled Vegetables +$1.95 Must Be Parties of (4) or more. Two Skewers Marinated, Charbroiled Dark Meat Chicken Shish Kabob Served Family Style All Lunch Entrees are 1/2 Dinner Skewer Portions. Chicken Koubideh $16.95 Basmati Rice | Persian-Style Basmati Rice with Safron Accents FOR ITEM DESCRIPTIONS, PLEASE REFER TO DINNER MENU Two Skewers of Seasoned Ground Chicken Kabob with Herbs Family Package #1 (Choose 3 different meat) Persian Dill Rice | Persian-Style Basmati Rice, Fresh Dill and Lima Bean All options come with Hummus, Persian Salad, and and Spices, A Persian-Style Kafta $21.95 Per Person, Cranberry Polo | Persian-Style Basmati Rice with Safron, Carmelized your choice of Basmati Rice or Persian Dill Rice. Kabob Chicken Barg $16.95 Onion and Dried Cranberries Set Portions Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | One Skewer of Marinated, Flat-Cut Chicken Breast Kabob Albaloo Polo | Persian-Style Basmati Rice with Safron, Carmelized Adas Polo+$4.95 | Grilled Vegetables +$1.95 Chicken Sultani $18.95 Hummus, Persian Salad, Basmati and Persian Dill Rce. Onion and Sweet & Sour Cherries For Item Descriptions, Please Refer to Dinner Menu Combination of One Skewer of Marinated Chicken Choose 3 from the Following: Adas Polo | Persian-Style Basmati Rice with Safron, Lentils, Raisins.
    [Show full text]
  • Salatim Mezze & Hummus for the Kids!
    Tosafot Salatim Falafel 13 6 pieces falafel. tahina. Warm Castelvetrano Olives 7 green s’hug olive oil. bay leaf Mejadara 13 Za’atar Fried Almonds 7 rice. lentils. fried onions Farm Greens Salad 13 Lemon Zest Fries 9 shaved vegetables. beet ketchup. horseradish yogurt harissa vinaigrette. pepitas House Made Pickles 7 Quinoa Chop Salad 13 mustard seed. dill. turmeric grilled corn. cherry tomatoes. cucumber. sumac onions. sheep’s cheese Bowls Mezze & Hummus Falafel 15 served with pita roasted carrots. mizuna. tzatziki. mint pickled blueberries. feta. pistachio. pita Roasted Beet Tahina 13 Chicken Shawarma 17 dill. sesame. olive oil cabbage. anaheim pepper. pickles. Roasted Eggplant 13 red onion. tahina. pita mint. sea salt Tunisian Tuna Salad 17 Labneh 14 farm greens. olive & red pepper salsa. house made yogurt cheese. fried artichokes crispy potatoes. almonds. spicy tahina Whipped Feta with Green Chickpeas** 15 Fried Cauliflower 15 roasted cherry tomatoes. hummus. arugula. cherry tomato. cucumber. mint. sunflower seeds harissa vinaigrette. cured lemon. pita Hummus & Pine Nuts 14 parsley. aleppo pepper Sweets Hummus & Fried Cauliflower 15 shawarma spice. mango amba. Chocolate Chip Tahini Cookie 5 tahina. pepitas sea salt Lamb Carnitas 16 Blueberry Lemon Semifreddo 10 cucumber salad. tahina. cured lemon. honey soaked kataife nest. aleppo pepper fresh blueberries. almond crunch For the Kids! * The consumption of raw or undercooked meat, eggs & seafood may increase your risk of food-borne illness Kid’s Shalom Plate 6 **To be enjoyed while dining in only hummus. labneh. pita Please inform us of any dietary restrictions Mac & Cheese 7 Substitutions politely declined white cheddar. cavatappi Lyndsey Caldwell Chef de Cuisine William Christian Sous Chef Cody Hubbard Sous Chef Slushies Turkish Delight Slushy 10 shalom limoncello.
    [Show full text]
  • Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach
    Pol. J. Food Nutr. Sci., 2017, Vol. 67, No. 1, pp. 25–31 DOI: 10.1515/pjfns-2015-0047 http://journal.pan.olsztyn.pl Original article Section: Food Technology Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach Önder Yildiz*, Birgül Bulut Department of Food Engineering, Faculty of Engineering, Igdir University, 76000-Igdir, Turkey Key words: celiac diseases, corn fl our, potato starch, gluten-free tulumba dessert, RSM Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients because it includes gluten. The diversity of gluten- -free products should be expanded so that celiac patients may meet their daily needs regularly. In this study, corn fl our (CF) / potato starch (PS) blend to be used in the gluten-free tulumba dessert formulation was optimized using the Response Surface Methodology (RSM). Increasing ratio of PS in the CF-PS led to a decrease in hardness of the dessert and to an increase in expansion, viscosity, adhesiveness, yield of dessert both with and with- out syrup (P<0.05). When considering the properties used in optimization process, the optimum formulation was found to be as 201.52 g water and 0.18 g CMC and 100 g blend of CF-PS at the rates of 59:41. In sensory evaluation test, appearance, symmetry, crispness and aftertaste properties of the gluten-free dessert prepared from this formulation were very close to control sample (P>0.05), additionally these desserts had a much higher sensory score compared to the control sample in terms of the overall quality and pore structure (P<0.05).
    [Show full text]