Ramadan Desserts Most People Serve Desserts After Breaking the Fast in Ramadan
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Saurashtra University Re – Accredited Grade ‘B’ by NAAC (CGPA 2.93)
Saurashtra University Re – Accredited Grade ‘B’ by NAAC (CGPA 2.93) Odedra, Nathabhai K., 2009, “Ethnobotany of Maher Tribe In Porbandar District, Gujarat, India”, thesis PhD, Saurashtra University http://etheses.saurashtrauniversity.edu/id/eprint/604 Copyright and moral rights for this thesis are retained by the author A copy can be downloaded for personal non-commercial research or study, without prior permission or charge. This thesis cannot be reproduced or quoted extensively from without first obtaining permission in writing from the Author. The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the Author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given. Saurashtra University Theses Service http://etheses.saurashtrauniversity.edu [email protected] © The Author ETHNOBOTANY OF MAHER TRIBE IN PORBANDAR DISTRICT, GUJARAT, INDIA A thesis submitted to the SAURASHTRA UNIVERSITY In partial fulfillment for the requirement For the degree of DDDoDoooccccttttoooorrrr ooofofff PPPhPhhhiiiilllloooossssoooopppphhhhyyyy In BBBoBooottttaaaannnnyyyy In faculty of science By NATHABHAI K. ODEDRA Under Supervision of Dr. B. A. JADEJA Lecturer Department of Botany M D Science College, Porbandar - 360575 January + 2009 ETHNOBOTANY OF MAHER TRIBE IN PORBANDAR DISTRICT, GUJARAT, INDIA A thesis submitted to the SAURASHTRA UNIVERSITY In partial fulfillment for the requirement For the degree of DDooooccccttttoooorrrr ooofofff PPPhPhhhiiiilllloooossssoooopppphhhhyyyy In BBoooottttaaaannnnyyyy In faculty of science By NATHABHAI K. ODEDRA Under Supervision of Dr. B. A. JADEJA Lecturer Department of Botany M D Science College, Porbandar - 360575 January + 2009 College Code. -
Download the Menu
Keep it You BREAKFAST BUFFETS minimum of 10 CONTINETAL 7.50/pp fruit salad, select one breakfast patry: assorted muns, croissants and danishes with butter or assorted bagels with cream cheese and butter GOTTA RUN 9/pp fruit salad, select one breakfast sandwich: pork sausage breakfast sandwich with egg and cheese on a english mun or ham croissant with egg and cheese or a breakfast burrito PROTEIN POWER PLAY 10/pp fruit salad, scrambled eggs, breakfast potatoes select one protein: bacon, sausage links or chicken sausage links [add 50c] FROM THE GRIDDLE 11/pp cinnamon french toast, butter, syrup, fruit salad, scrambled eggs select one protein: bacon, sausage links or chicken sausage links [add 50c] HEALTHY START 11/pp whole wheat bagels, butter, fruit salad, chicken sausage links select one egg: scrambled eggs egg beaters or hard-boiled eggs BREAKFAST ENCHANCEMENTS minimum of 10 BREAKFAST PASTRIES 3.50/pp assorted muns, croissants and danishes with butter or assorted bagels with cream cheese and butter STEELCUT OATMEAL 3/pp brown sugar, raisins ADDITIONAL BREAKFAST PROTEIN 3/pp select one: american bacon, canadian bacon, turkey bacon, pork sausage or chicken sausage [add 50c] ADDITIONAL SCRAMBLE OPTIONS 1/pp select one: denver scramble with ham, onion, bell peppers and cheese or Sonoran Scramble with chorizo, pico de gallo and jack cheese ADDITIONAL POTATO OPTIONS 4/pp select one: roasted wedge potatoes, hashbrown patties or southwest potatoes with pepper and onions COLD CEREAL 4/pp assorted cereal with 2% milk YOGURT PARFAIT 5/pp freshBREAKFAST -
Albuquerque Weekly Citizen, 02-17-1906 T
University of New Mexico UNM Digital Repository Albuquerque Citizen, 1891-1906 New Mexico Historical Newspapers 2-17-1906 Albuquerque Weekly Citizen, 02-17-1906 T. Hughes Follow this and additional works at: https://digitalrepository.unm.edu/abq_citizen_news Recommended Citation Hughes, T.. "Albuquerque Weekly Citizen, 02-17-1906." (1906). https://digitalrepository.unm.edu/abq_citizen_news/605 This Newspaper is brought to you for free and open access by the New Mexico Historical Newspapers at UNM Digital Repository. It has been accepted for inclusion in Albuquerque Citizen, 1891-1906 by an authorized administrator of UNM Digital Repository. For more information, please contact [email protected]. VOLUME 14 ALBtTQUlUQUJ!. NEW MEXICO. SATURDAY, FRBRTI KY 17, 1906 At SUPERINTENDENT PAYMENT OF POLL I II IS MASTER'S VOICE I DOG SHOW OFFERS IN HADLEY'S REPORT TAX MEANS VOfE ffaaVsMHaanraBsQlSHaBBBBB daSWaMB39BimKMMl M pi i i ii in i ii 'On the Great Progress and Necessary Requirement For ii mi PREMIUMS $34,000 Condition of the Territorial i Voting ai School election Educatitnal Institutions, Says Attorney General. Maw tor. Fa 14 The mrgeat dog are f rnr of the fiaast aad moat fcv aver hold In a .y pan of the mos oog ia tswir waaarMve ch I' at Madlsoa ajqaare Oardea larmatag some of tho eaa rtnaoa wlaaer- - of HE GIVES INTERESTING DATA IMPORTANT DEFINITION lata week. Tho eat Han raaeh a aWI imi now. The list af ttrlaee la mraor tia! of a.fltl. Ia!adlag 1,161 lodlvM than ever la tha Matory 9f Vaaoh dogs. ly aal The show la held under the shows Me-r- MBfl )H aaaeiaJ tTocsday. -
WARM BEGINNINGS Hot Hors D’Oeuvres Priced Per 50 Pieces – Best When Passed (P) Or Best When Displayed (D)
WARM BEGINNINGS hot hors d’oeuvres priced per 50 pieces – best when passed (P) or best when displayed (D) ARTICHOKE BEIGNET SMOKE HOUSE POPPERS boursin cheese, parmesan crusted tri color sweet peppers, pimento cheese, 85 P/D smoked bacon 90 P/D MEDITERRANEAN LAMB MEATBALL GRILLED HALLOUMI CHEESE loaded with flavors of oregano, mint, Greek olive oil, fresh thyme, sweet paprika Kalamata olive and feta, sided with homemade cool tzatziki 80 P sauce, soft pita wedge 95 P/D SPANAKOPITA spinach phyllo triangle with lemon, garlic, feta WILD MUSHROOM RISOTTO CROQUETTE 85 P/D aged white cheddar, sherry wine and panko crust 90 P/D CRISPY COCONUT SHRIMP sweet coconut, panko, horseradish apricot dipping sauce 98 P/D STUFFED FRESH MUSHROOM CAPS Chef’s signature walnut and three cheese pesto 80 P/D CHICKEN SATAY creole style, blue crab stuffed skewered marinated chicken, 90 P/D Thai peanut sauce, broiled to perfection 95 D SHREDDED DUCK QUESADILLA flat top grilled and wedge cut with boursin cheese and SEASONED BEEF EMPANADA roasted red onion, sided with cilantro lime crème fraîche thin layers of flaky pastry, 105 P/D cumin seasoned beef and minced peppers, sided with sour cream 95 P/D MINI CHICKEN WELLINGTONS mushroom sherry duxelle, wrapped in buttery puff pastry 95 P/D ALMOND STUFFED DATES WRAPPED WITH BACON glazed with chili powder brown sugar 80 P/D FAMOUS BAKED PARMESAN ARTICHOKE DIP served with bakery-fresh crusty breads and pita chips (serves approximately 50 guests) CHICKEN QUESADILLA CONES 110 D Jack cheese and Mexican pico bundled tightly and served with sour cream 85 P/D PETITE RACK OF LAMB char-grilled with rosemary jam 165 P/D MAC & CHEESE BITES house-made cheese sauce, siracha, panko 80 P/D Custom Catering To Every Degree! 5100 Academy Dr., Ste. -
Transforming Bureaucracies: Institutionalising Participation and People Centred Processes in Natural Resource Management- an Annotated Bibliography
Transforming Bureaucracies: Institutionalising participation and people centred processes in natural resource management- an annotated bibliography This Annotated Bibliography has been prepared as a collaborative effort involving, in alphabetical order, the following authors: Vanessa Bainbridge Stephanie Foerster Katherine Pasteur Michel Pimbert (Co-ordinator) Garett Pratt Iliana Yaschine Arroyo 2 Table of contents Table of contents..........................................................................................................................................3 Acknowledgements......................................................................................................................................4 Introduction..................................................................................................................................................5 Theories of organisational change for participation ...................................................................................8 Towards learning organisations.................................................................................................................12 Gender and organisational change.............................................................................................................16 Transforming environmental knowledge and organisational cultures ....................................................19 Nurturing enabling attitudes and behaviour..............................................................................................22 -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
PLAYTEX Ja N 1 I
PAGE FORTY-FOUR Aanrhi^ater lEwntng Hwali* df' The Rotary <31ub will meet tomorrow at «:80 p.m. at -the About Town Manchester Country Club. Capt. KiBg David Lodge of Odd Lawrerice Beadle, offlcervln- Fellowa will meet at Watkto ctaarge of th6 Manchester Sal IJOH LSI: Funeral Home tonight at 8 to vation Army Corps Vrtll present you've .drf conduct a memorial service for a special program. LaBergeOeer, a member. Drniald and Eileen Tlem ey OUR The Advent Study Group of Hayes of Sacramento, Calif., are Tinex Gift Watches B t A'T St. M ary’s^ Bidscopak Church visiting with their families, Mrs. T B t CAN will meet tonight at 8 in the Dorothy Hayes of 28 Parker Old P ^ s h Hall to consider the St., and Mr. and Mrs. Peter third and last of the services of Tlemey of East Hartford, for Holy Communion 'which have the holidays. u s MAIN NntKVr ForMTheFaaal) , Y oung V o ter s been approved for trial use In And we tell you that when it comes to the Bpiscopal ClMirch. v Holiday S w ^ ish Korv, Fresh Capons, on SST Manchester C3iaptor, Filibuster Conne^cut Fresh Turkeys, U.S. Manchester Lodge of Masons SPEBSQBA ,wlU rehearse to Wooed by Political Gfbups Choice Aged Tender Rib Roast Beef will have a short business night at 8 at the Army-Navy and Morrell Hams, we agree with you. meeting tomorrow at 7:80 p.m. Club. The rehearsal la open to *6“ to *45. JOHN STOWEUi ering the voting age to 18 for all vada. -
WMU Board of Trustee Minutes 1969
Western Michigan University ScholarWorks at WMU WMU Board of Trustees Meetings Western Michigan University 1969 WMU Board of Trustee Minutes 1969 WMU Board of Trustees Follow this and additional works at: https://scholarworks.wmich.edu/trustee_meetings Part of the Higher Education Administration Commons WMU ScholarWorks Citation WMU Board of Trustees, "WMU Board of Trustee Minutes 1969" (1969). WMU Board of Trustees Meetings. 159. https://scholarworks.wmich.edu/trustee_meetings/159 This Minutes is brought to you for free and open access by the Western Michigan University at ScholarWorks at WMU. It has been accepted for inclusion in WMU Board of Trustees Meetings by an authorized administrator of ScholarWorks at WMU. For more information, please contact [email protected]. MINUTES WESTERN MICHIGAN UNIVERSITY BOARD OF TRUSTEES 1969 MEMBERS AND OFFICERS OF THE BOARD TABLE OF CONTENTS MINUTES APPENDIX A - HONORARY DEGREES AND AWARDS APPENDIX B - WESTERN MICHIGAN UNIVERSITY GRADUATES April, 1969 August, 1969 December, 1969 INDEX MEMBERS OF THE BOARD OF TRUSTEES (Terms expire on December 31 of years indicated) Fred W. Adams, Grosse Pointe 1970 Charles H. Ludlow, Kalamazoo 1970 Dorothy Upjohn Dalton, Kalamazoo 1972 John R. Dykema, Grosse Pointe Farms 1972 Julius Franks, Jr., D.D.S., Grand Rapids 1974 Philip N. Watterson, Ada 1974 Mildred Swanson Johnson, Muskegon 1976 Robert D. Caine, Hickory Corners 1976 OFFICERS James W. Miller, Ex-Officio, Chairman Fred w. Adams, Vice Chairman Peter R. Ellis, Secretary Robert B. Wetnight, Treasurer and Assistant Secretary Robert W. Beecher, Assistant Treasurer TABLE OF CONTENTS Meeting Date January 17, 1969 Acceptance of theAgenda 601 Minutes 601 Election of Officers 601 Academic Personnel Report 601 Recommendation Re: Future Status of the University Elementary School 601 Center for Children's Court Services 601 Plans for ParkingFacility No. -
Kaak Al Abbass
Sharing Culinary Heritage in the Arab World Kaak el Eid – Holiday Cookies - Kaak Al Abbass - Contributors/Source: Mhammad Nehme Country: South Lebanon Story of the Holiday Cookies According to Mhammad Nehme, these cookies have been known for more than 1,400 years when pilgrims used to travel on camels or on foot for a long journey of several months. These cookies were consumed during these long trips as they had a long shelf-life of two to three months. The cookies are called "Abbass cookies" in attribution to Imam Ali son of Al-Imam Al-Hussein, known as 'Abbass', who used to prepare a flavorful dough. These traditional cookies are prepared in South Lebanon on different occasions and holidays, especially during Eid al-Adha and weddings. Traditionally, the cookies were distributed to the poor, and women use to gather for kneading and baking. Today, Kaak el-Abbass are still taken as provisions during pilgrimages and prepared during holidays, but their preparation is no longer a traditional process as it used to be. Most people today buy them from local bakeries, and only few families still bake at home. Preparation time: 40 min and a full day for the dough to rest Total Serving: 4 kilos of Kaak Ingredients: 2 cups plain flour 2 cups dunst flour (or fine semolina) 2 tbsp of cookies’ spices (nutmeg, anise, turmeric, ginger and cinnamon) ½ kilo butter 250 ml vegetable oil 250 ml olive oil 2 kg sugar A dash of vanilla A dash of backing powder 2 tbsp of powdered milk 1 ½ tbsp of yeast Hot water Preparation steps: 1. -
Plated Dinner Wedding Package
PLATED DINNER WEDDING PACKAGE Cocktail Hour International Cheese & Crudité Display Butler-Passed Hors D’ Oeuvres Please select six: Classic Tomato Bruschetta on a Crostini Cocktail Franks Dijon Mustard Shrimp or Pork Potsticker Ponzu Sauce Baked Brie Sundried Cherry Gastrique Smoked Chicken Cornucopia Mild Salsa Argentine Beef Empanadas Avocado Crema Mini Crab Cake Red Pepper Rouille Crispy Saffron Risotto Tapenade Cheesesteak Spring Roll Chipotle Ketchup Mission Fig and Caramelized Onion Tart Bacon Wrapped Sea Scallops Smoked Barbecue Sauce Asian Buffalo Skewer Blue Cheese Crème Fraiche Shrimp Chopstick Sweet Mango Glaze Peppercorn Crusted Lollipop Lamb Chop Courvoisier Demi-Glace Roast Herb Filet Mignon on Black Bread with Horseradish Cream Jumbo Shrimp Cocktail with Cocktail Sauce Spanakopita Vegetable Spring Roll with Ponzu Sauce Seared Beef or Chicken Satay Skewers Peanut Dipping Sauce California Roll Wasabi, Ginger & Soy Sauce Seared Ahi Tuna on Wonton Crisp Wakame with Wasabi Crème Fraiche Teriyaki Glazed Sea Scallop on a Wonton Chip with Micro Cilantro Pastrami and Whole Grain Mustard Spring Roll Lobster Empanada Nantua Sauce Mini Calzone Tomato Basil Puree Additional Seasonal Hors D’oeuvres Watermelon Square with Feta and Balsamic Glace (May-August) Belgium Endive Leaf with Brie and Poached Pear (August-March) Candied Sugar Plum and Brie Phyllo (November-March) Quince and Manchego with Toasted Almonds (April-August) Roast Turkey and Vegetable Cobbler (October-March) Chicken Saltimbocca Skewers with Rosemary Port Wine (October-March) Chorizo Stuffed Dates (June-September) Braised Short Rib and Manchego Empanada Sweet Onion Relish (September-March) Mini Pork Carnitas Taco (April-August) Smoked Duck with Cranberry Mousse and Pistachio on Rye (September-February) Mini Apple and Brie Grilled Cheese (September-March) Events & Catering 856-365-3300 ext. -
Jordan's Food Processing Sector Analysis and Strategy for Sectoral Improvement
GIZ JORDAN EMPLOYMENT-ORIENTED MSME PROMOTION PROJECT (MSME) TRADE FOR EMPLOYMENT PROJECT (T4E) JORDAN’S FOOD PROCESSING SECTOR ANALYSIS AND STRATEGY FOR SECTORAL IMPROVEMENT Authors: Mrs Lina Hundaileh, Mr Fadi Fayad Published in May 2019 GIZ JORDAN EMPLOYMENT-ORIENTED MSME PROMOTION PROJECT (MSME) TRADE FOR EMPLOYMENT PROJECT (T4E) JORDAN’S FOOD PROCESSING SECTOR ANALYSIS AND STRATEGY FOR SECTORAL IMPROVEMENT Authors: Mrs Lina Hundaileh, Mr Fadi Fayad Published in May 2019 JORDAN’S FOOD PROCESSING SECTOR — ANALYSIS AND STRATEGY FOR SECTORAL IMPROVEMENT TABLE OF CONTENTS ABBREVIATIONS ................................................................................................................................................................................................................................................... 05 EXECUTIVE SUMMARY ............................................................................................................................................................................................................................. 06 1 INTRODUCTION ..............................................................................................................................................................................................................................................08 1.1 Context ........................................................................................................................................................................................................................................................... -
Landline: +9714 4548595 Yamo Is the Story of Every Syrian Kitchen… the Scent, the Family, the Passion, the Love for Life …
Landline: +9714 4548595 www.yamorestaurant.com Yamo is the story of every Syrian kitchen… The scent, the family, the passion, the love for life … The cuisine that captures every taste and every moment. The fragrant and diverse aromas that come together in perfect harmony. And most importantly the resilient mother that never ceases to cook up the best Arabic recipes that have been around for generations, and will live on for much longer. Yamo is the mother we all love. Yamo feeds us all. In true Arab motherly fashion, Yamo is open daily for breakfast, lunch and dinner and is happy to cater to those who would like to dine in, take away or have their food delivered to their doorstep. Soup Soup of the Day 17 AED Tabbliyyeh Nayyeh (Seasonal) Kibbeh Nayeh 35 AED Fresh lamb with bulgur and Aleppine spices Habra Nayeh 35 AED Fresh lamb with Aleppine spices Cold (to share) Labneh Harra 15 AED Labneh with pepper molasses Kechkeh 20 AED Labneh with bulgur, mint, walnuts and onions Hummus 20 AED With lamb and pine nuts (28 AED) / With fried pine nuts (20 AED) Finest hummus with sesame tahini Moutabbal with Tahini 20 AED Grilled eggplant with tahini and yogurt Baba Ghanouj 20 AED Grilled eggplant with fresh vegetables Muhammara 20 AED Ground kechek with pepper molasses, walnuts, olive oil and sesame Tajen Fish (30 AED) / Chicken (30 AED) Fillet hamour / Chicken slices with a mixture of tahini, lemon and walnuts Shanklish 22 AED Shanklish cheese with tomatoes, onions, parsley and olive oil Yalanji (Stuffed vine leaves) 20 AED Vine leaves stuffed with