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Donairstory1.Pdf
The donairStreet has become a staple of late-night dining, butTreat what explains the allure of this tightly wound delicacy? The inside story of Calgary’s favourite mystery meat. by Omar Mouallem photography by Marnie Persaud n the summer of 2006 when I moved back to Alberta, an E. coli But in 2006, I wasn’t returning for a lucrative oil job. After two outbreak sent nine people to the hospital. It didn’t take too long years of college in Vancouver, plus another year spent drifting, I was I to nab the culprit: the donair—Canada’s version of Turkey’s döner kebab, Greece’s gyro, the Middle East’s shawarma, Mexico’s tacos al pastor. The delicious and devious meat on a spit that only seems to grill when I was 10. Nobody in High Prairie, the lesser of the Lesser beckon after midnight or on your most stressful days. Slave Lake communities where I grew up, had tried “that Lebanese The Oilers had advanced to the Stanley Cup Final. Fans poured thing” before my dad put it on his menu. But today at least four res- out of bars seeking that insidious food; vendors, unable to meet de- mand, began to shave the loaves too fast and served half-cooked slices since moved to Edmonton and, although I was bummed to have lost of a contaminated batch. This is how I knew I was home. It wasn’t the ensuing hockey riots. Mike Horwich also remembers the summer of 2006 well. He was sit- It was the dish that somehow manages to be both ubiquitous and curi- ting on Health Canada’s implausibly named Federal-provincial-territorial ously regional. -
BKM Latest Issue
SEE A BIGGER PICTURE NEW LEXUS RX SELF-CHARGING HYBRID PER £483 + VAT MONTH* £2,898 + VAT INITIAL RENTAL* LEXUS EDGWARE ROAD The Hyde, Edgware Road NW9 6NW 020 8358 2258 www.lexus.co.uk/edgware-road Model shown is RX F SPORT (£55,205) including solid paint. Exact fuel consumption figures for model shown in mpg (l/100km) combined: 35.7 (7.9) and CO2: 134 g/km. RX model range in mpg (l/100km) official fuel consumption figures: combined 35.3 (8.0) – 35.7 (7.9). Figures are provided for comparative purposes; only compare fuel consumption and2 COfigures with other cars tested to the same technical procedures. These figures may not reflect real life driving results. All mpg figures quoted are full WLTP figures. All2 CO figures quoted are NEDC equivalent. CO2 figures (and hence car tax and recommended ‘on the road’ prices) subject to change for new vehicles registered after 6 April 2020, due to a change in the official method of calculation. Find out more about WLTP at www.lexus.co.uk/WLTP#eco-hero or contact your local Lexus Centre. *Business users only. Initial rental and VAT applies. Available on new leases of RX F SPORT when ordered and proposed for finance between 17th December 2019 and 31st March 2020, registered and financed by 30th June 2020 through Lexus Financial Services on Lexus Contract Hire. Advertised rental is based on a 48 month customer maintained contract at 8,000 miles per annum with an initial rental of £2,898 +VAT. Excess mileage charges apply. -
Qutab Recipe by Gunay Hajizada
QUTAB (AZERBAIJANI STUFFED FLATBREAD) I N G R E D I E N T S Dough: 200 milliliters water at room temperature 1 tablespoon oil Pinch of fine sea salt 500 grams plain flour, plus extra for kneading and dusting For Filling: 350 grams minced lamb (or a 50/50 mix of minced beef and lamb) 1 big onion, finely diced or grated 1 tablespoon pomegranate molasses (or any sour fruit paste) 1/2 teaspoons fine sea salt 1/2 ground black pepper To serve: Melted unsalted butter, for brushing Ground sumac, for sprinkling D I R E C T I O N S To make the dough, mix the measured water, oil and salt together in a bowl, then gradually add the flour, combining it with your hand. Tip the dough out on to a well-floured work surface and start kneading it. The dough should be firm but not too dry and should stop sticking to your hands after kneading in some extra flour. Divide the dough into 12 ball-shaped pieces and leave to rest in the refrigerator for 30 minutes, covered with a damp tea towel or clingfilm. Roll out each piece of dough on a lightly floured work surface as thinly as you can into a 20 cm (8 inch) round. Spread 50 grams (1 3/4 ounces) of the filling on the bottom half of each round, then fold the top half over the flling and pinch the edges together to create half-moon shape. Heat a large frying pan until hot- don’t use any fat. -
Berbuka9 MEI-2 JUN 2019 CITARASA DUA SEMPADAN Menu UTAGHA MALAYSIA
Laman Kayangan Dataran Karyawan Kompleks Belia & Kebudayaan, Jom Negeri Selagor, Seksyen 7 40000 Shah Alam, Selangor. Berbuka9 MEI-2 JUN 2019 CITARASA DUA SEMPADAN Menu UTAGHA MALAYSIA Tauhu Bakar Lentuk Daging Masak Tauchu Sambal Kicap dgn timun Tua Pasembur Padang Kota Daging Kari dengan kentang Ikan Masak Assam Kunyit Popia / Samosa Sambal Ikan Rebus Aneka Cucur / Kopok Lekor Gulai Ikan Keli Kuala Kedah Roti Jala Kari Ayam Likat Sambal Sotong petai Sotong Masak Kicap Laksa Ikan Sekoq Ayam Kicap Cili Kering Mee Kari / Gulai Ayam Padang Besar Roti Puri Aloo Curry Kambing Golek 2 Kuah Roti Kuah Ayam Kisar Pita Doner Kebab Ikan Bakar Air Asam Fried 4 types of Noodles Sup Cendawan dengan soft bun ABC, Teochew Cendol, Ice Cream Laman Kayangan Dataran Karyawan Kompleks Belia & Kebudayaan, Jom Negeri Selagor, Seksyen 7 40000 Shah Alam, Selangor. Berbuka9 MEI-2 JUN 2019 CITARASA DUA SEMPADAN Menu SELATAN THAI Kerabu daging Thaiyaki Chicken with Kerabu Ayam sauté green pepper, Kerabu Soo Hoon beansprout and spring onion Kerabu Mangga Kerabu Betik Muda Pattani Grilled Beef Special Sauce Rice paper roll with crabstick Beef Red Curry with Bamboo Shot and cilantro and sweet chilli sauce Saute Slice Beef with Mix Peppers Sweet Sour Fish Thai Style Steamboat with Sweet n Spicy Sauce Steamed Fish with Pineapple and Dim Sum n Siew Mai Tumeric Sauce Fish with Assam Curry Sauce Pattani Mee Celup & Tom Yam Gung Roasted Chicken Thais Basil Crispy Chicken Chop Spicy Sauce Fried Vegetables Green Curry Chicken Baby Brinjals (Kangkung, Baby Kalian, Mak Tam, Deedfried Crispy Squid Sweet Chili Mix Vege) (Belacan Sauce & Oyster Garlic Sauce) . -
STUFFED CRUST All Our Burgers Are Served KEBABS MAKE IT MED LRG BURGERS with Chips, Salad & Sauce
THIN CRUST DEEP PAN STUFFED CRUST All our burgers are served KEBABS MAKE IT MED LRG BURGERS with chips, salad & sauce. 1/4lb 1/2lb ADD £2.20 DONER KEBAB meal! 4.90 6.30 BEEF BURGER 4.40 5.50 lamb meat cooked on a spit FOR CHIPS & DRINK CHEESE BURGER 4.60 5.70 CHICKEN DONER KEBAB 4.90 6.30 chicken meat cooked on a spit 9” 12” 15” DOUBLE BACON & CHEESE BURGER 5.40 6.50 MIXED DONER lamb & chicken meat cooked on a spit 5.30 6.50 PIZZAS 6 SLICES 8 SLICES 12 SLICES CHICKEN BURGER 4.40 5.50 We don’t use frozen dough for our pizza, we make it fresh on our premises everyday. CHICKEN SHISH KEBAB 5.30 7.50 All our toppings are freshly prepared every morning! CHICKEN FILLET BURGER ADD 5.10 6.50 chicken breast marinated with special sauce MARGHERITA tomato sauce & mozzarella cheese 8.10 10.70 12.80 VEGGIE BURGER 4.40 5.40 LAMB SHISH KEBAB 5.60 7.90 ham & pineapple FISH BURGER drink! 4.40 5.40 lamb meat marinated with special sauce HAWAIIAN WITH ANY BURGER KOFTE KEBAB 5.00 6.80 FARMHOUSE ham & mushrooms 9.30 12.30 14.60 PINEAPPLE BURGER OR SPECIAL BURGER 5.00 6.00 fresh minced lamb with parsley TUNA & SWEETCORN tuna & sweetcorn BACON ROLL 3pcs of bacon only 70p 4.00 - & oriental herbs cooked on a grill PEPPERONI LOVER 10.00 13.10 15.60 DONER ROLL chicken or lamb 4.50 - CHICKEN TIKKA KEBAB 5.60 7.60 cheese & double pepperoni MEAT & CHIPS 4.90 6.30 KIEV PIZZA chicken, ham & garlic chicken or lamb doner with chips, served without pitta VEGETARIAN mushrooms, onions, 10.70 14.00 16.60 SPECIAL BURGERS MIXED MEAT & CHIPS 5.30 6.50 green peppers, fresh tomatoes & sweetcorn All our burgers are served with chips, salad & sauce. -
Morepaleo Recipes
welL FEd joulwan PALEO RECIPES melissa MORE FOR PEOPLE2 WHO LOVE TO EAT by welL FEd PALEO RECIPES MORE FOR PEOPLE2 WHO LOVE TO EAT By Melissa Joulwan Photos by David Humphreys Foreword by Melissa and Dallas Hartwig Design by Braid Creative Well Fed 2: More Paleo Recipes For People Who Love To Eat Copyright ©2013 Melissa Joulwan. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews. Well Fed 2: More Paleo Recipes For People Who Love To Eat Author: Melissa Joulwan Foreword: Melissa and Dallas Hartwig Copy Editing: Walker Fenz, Alison Finney Proofreading: Walker Fenz Photography: David Humphreys Illustrations: David Humphreys Design: Braid Creative To my parents who taught me That the kitchen is the heart of the house ISBN 10: 0989487504 ISBN 13: 978-0989487504 And to my husband Dave, My partner in cooking up delicious schemes Published by: Smudge Publishing, LLC 405 El Paso Street Austin, TX 78704 www.smudgepublishing.com 1st printing, October 2013 page Thank You FOREWORD page viii ix To my intrepid and honest taste-testers To Kathleen Shannon and Kristin Tate A lot has happened since the debut of By following her recommendations, you are spending more time Stacey Doyle, Blake Howard, Weston Norton, Yoni Levin, of Braid Creative Well Fed in 2011. with your food and with those you love. You feel good about your Tannen Campbell, and Aimee Roberge for taking a bite and for proving that lightning can strike twice by making Well Fed 2 First, author Melissa Joulwan said, “Sayonara!” to her corporate kitchen accomplishments, whether you're whipping up a batch of weighing in. -
Stories Connecting Us All
Home Stories Connecting Us All Home: Stories Connecting Us All | 1 Home: Stories Connecting Us All | 2 Home Stories Connecting Us All Home: Stories Connecting Us All | 3 Home: Stories Connecting Us All | 4 Home Stories Connecting Us All Edited by Tololwa M. Mollel Assisted by Scott Sabo Book design and cover photography by Stephanie Simpson Edmonton, Alberta Home: Stories Connecting Us All | 5 © 2017 Authors All rights reserved. No work in this book can be reproduced without written permission from the respective author. ISBN: in process Home: Stories Connecting Us All | 6 Table of Contents Introduction ........................................................13 ASSIST Community Services Centre: Bridging People & Communities ...............45 Letter from the Prime Minister ..................17 by the Board and Staff of ASSIST Community Services Centre War and Peace ...................................................19 To the Far North .............................................. 48 by Hussein Abdulahi by Nathaniel Bimba The International and Heritage Embracing Our Differences ..........................51 Languages Association’s Contributions to by Mila Bongco-Philipzig Multiculturalism and Multilingualism- 40 Years of Service .................................................22 Lado Luala ...........................................................54 by Trudie Aberdeen, PhD by Barizomdu Elect Lebe Boogbaa Finding a Job in Alberta .................................25 My Amazing Race ............................................ 56 by A.E.M. -
The Curry Leaf
The Curry �ea� A Taste Of India & The Middle East @ The Strand Hotel Bray 01 555 8115 MIDDLE EASTERN GRILL Add €2.00 For Chips Add €3.50 for Chips & Soft Drink All Grilled Kebabs served with a choice of freshly cooked Naan bread or Rice, Mixed Salad, Chilli & Garlic sauce Lamb Chops (5) 7 13.50 Slow grilled tender Lamb chops marinated in lemon juice, yoghurt and fused with rosemary & herbs Charcoal Chicken 7 12.00 Barbecued Half Fresh Chicken with bones marinated in special sauce Chicken Shish Kebab 7 9.50 Grilled chicken cubes marinated with saffron, yoghurt & special herbs Lamb Shish Kebab 7 9.95 Tenderised Lamb cubes marinated over night in lemon juice, garlic & herbs Kubide 9.50 Ground lamb mixed with onion, lemon juice, garlic & special herbs grilled on a skewer Afghani Grilled Chicken 7,10 9.50 Fresh Chicken cubes marinated overnight in yoghurt, Cashew nuts, fresh cream & herbs Double Shish Kebab 7,10 14.50 A mix of Chicken and Lamb shish served with rice and naan bread Chollo Kebab 14.50 Double Kubide served with rice & naan bread Halloumi Veg Kebab 7 7.95 A selection of Courgette, Aubergine, Cherry Tomatoes, Bell peppers, Onion & Halloumi Cheese Grilled Pomfret 5,7 13.50 Fresh, Whole Pomfret- Native Fish of South East marinated over night in a blend of Middle Eastern spices & natural yoghurt Peri-Peri Grilled Chicken Wings (7 Pieces) 7 6,95 Fresh Chicken wings marinated overnight in lemon juice, fresh Chilli and natural yoghurt Eastern BBQ Chicken Wings (7 Pieces) 14 6,95 Fresh Chicken wings marinated in Middle Eastern BBQ sauce -
Questions That Customers May Have: 1
Questions that customers may have: 1. Do you put fried potatoes in your gyros? The simple answer is YES, because that is the tradi onal GREEK way to make a gyro wrap. None the less, I have seen a VERY limited number of nega ve comments (compared to the hundreds of posi ve ones) in regard to this issue. Here are a few: “ They put French fries in their Gyros and Suvalki - not Greek but good for pro t” “I am not a fan of having french fries in my gyro ” “Fries in the Gyros? Seriously?” Some have even gone as so far as to accuse me of using fried potatoes a “filler” thus adding less meat to the wrap. Please allow me to put this question to rest. We use 8 ounces* of gyro meat in EVERY gyro, regardless if the customer wants the freshly cut fried potato in it or not. That’s a half a pound* of Gyro meat in every wrap! That’s 2-quarter pounder hamburgers worth of meat in every wrap. The freshly made hand cut potato used both inside the gyro wraps and in our Fry Bar are all locally grown Grade A “Round White” from the Szawlowski Potato Farms- a primus GFS Certified, Massachusetts Grown...and Fresher –Member, Blue Book – Member, New England Produce Council – Member, Idaho Potato Commission –Member. This exceptional potato is hand washed, hand cut, blanched at a low heat then hand dried to remove the additional starch prior to being fried in 100% vegetable free oil that is designated to be used for only gluten free items. -
S in Bonita Springs. a Greek Culinary Stalwart in SW Florida
Zorba’s in Bonita Springs. A Greek Culinary Stalwart in SW Florida Zorba’s Mediterranean Grille & Bar is a restaurant in Bonita Springs that serves Greek Cuisine. The restaurant has been open since March 1988. I will venture a guess and say that under one-half of one percent of our local, independently owned restaurants have been open for over 30 years. More on this later. At its most deconstructed, Greek, and associated Mediterranean Cuisines, revolve around wheat, olives and grapes. These yield bread/pasta, olive oil, and wine, respectively. I had not dined at Zorba’s for quite some time and decided to take a second (or third, fourth or fifth) look. It has been a while. One of the things I have always liked about Zorba’s is the ample availability of outdoor dining. This is always a plus for me no matter what season it is in Florida. The restaurant’s menu has lots of Greek favorites in addition to Mediterranean-inspired takes on others. My dining companion and I went here for lunch and tried a couple of items. Pita and seasoned olive oil Before our lunch selections were served, a generous portion of pita triangles with seasoned olive oil was brought to the table. The pita was unusual. It was fully baked but had a strong residual flavor of uncooked flour. This was something I was unaccustomed to and became important later during lunch. My dining companion ordered the Greek salad. It was wonderful and a bargain at the same time; the portion here served on a Greek salad dinner-sized plate. -
Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it. -
Trade Marks Journal No: 1796 , 08/05/2017 Class 25
Trade Marks Journal No: 1796 , 08/05/2017 Class 25 1764510 16/12/2008 SURINDER PATNIA trading as ;SHOE CORPORATION 13 RED CROSS MARKET G.TROAD JALANDHAR MANUFACTURERS & MERCHANTS Address for service in India/Attorney address: KUMAR TRADE MARK CO. 14/5, DHARAMPURA, NEAR JOURA PHATAK, AMRITSAR--143004 (PB ) Used Since :01/01/1981 DELHI FOOTWEARS OF ALL KINDS INCLUDING LADIES, GENTS AND KIDS SHOES, SLIPPERS, SANDLES, SPORTS SHOES, PANJABI JUTTI, ALL INCLUDED IN CLASS 25. REGISTRATION OF THIS TRADE MARK SHALL GIVE NO RIGHT TO THE EXCLUSIVE USE OF THE.WOOD.. 3630 Trade Marks Journal No: 1796 , 08/05/2017 Class 25 1798526 23/03/2009 JAIN UDHAY FABRICS PVT. LIMITED B - XXXIII, 212, G.T. ROAD WEST, LUDHIANA - 8, (PB.). MERCHANTS, MANUFACTURERS AND EXPORTERS Address for service in India/Agents address: MAHTTA & CO. 43 - B/3, MAHTTA HOUSE,UDHAM SINGH NAGAR, LUDHIANA - 141 001, (PUNJAB). Used Since :01/04/2005 DELHI HOSIERY AND READYMADE GARMENTS FOR SALE IN INDIA AND FOR EXPORT THIS IS CONDITION OF REGISTRATION THAT BOTH/ALL LABELS SHALL BE USED TOGETHER.. 3631 Trade Marks Journal No: 1796 , 08/05/2017 Class 25 1826573 08/06/2009 MR. DEVENDER MOHAN MR. YATENDAR MOHAN trading as ;R.B. I ENTERPRISES 16-641 E TANK ROAD KAROL BAGH DELHI-110005 MANUFACTURE & MERCHANT Address for service in India/Attorney address: SAI ASSOCIATES B -5A GALI NO 38 BLOCK B PART II KAUSIK ENCLAVE BURARI DELHI 84 Used Since :01/09/2007 DELHI GOODS IN RELATION TO JEANS, CARGO, JACKERS, NON-DENIM JEANS, TROUSERS INCLUDED IN CLASS-25. THIS IS CONDITION OF REGISTRATION THAT BOTH/ALL LABELS SHALL BE USED TOGETHER.