College of Three Ravens 2008

Feast Menu

Islamic Course Madira Chicken Salt Onions Leeks Cumin Cinnamon Yogurt Lemon Salt Fresh mint A Muzawwara (Vegetarian Dish) Lentils Cider vinegar Cinnamon Saffron Oil Salt Butternut squash Isfanakh Mutajjan Spinach Sesame oil Garlic Coriander Loaf Kneaded with Butter Flour Butter Water Salt Sourdough starter	Mongolian Course Roast Beef Boneless beef roast Garlic Soy sauce Dry sherry Pepper Ginger Sesame oil Green onions Adzhapsandali Mixed Vegetables Eggplant Onion Olive oil Garlic Fresh dill Fresh cilantro Fresh parsley Fresh basil Dried oregano Salt White pepper Yogurt Cheese Plain whole fat yogurt Honey OR fresh herbs	Indian Birinj - Lamb Biriyani Lamb Saffron Ghee Salt Basmati Rice Pistachio Nuts Slivered Almonds Raisins Ginger Cinnamon Salt Bughrá – A Vegetarian Dish Ghee Chickpeas Vinegar Brown sugar Onions Carrots Beets Turnips Fennel Ginger Saffron Cloves Cardamoms Cumin seed Cinnamon Pepper

Drinks Syrup of Pomegranates Pomegranate Molasses Water to dilute to taste Syrup of Lemon Lemon juice Sugar Water to dilute to taste	*Dessert* Hais Bread crumbs Pitted figs Almonds Pistachios Butter or sesame oil Enough sugar (to coat cabobs) Hulwa Sugar Egg white Walnuts Assorted Dried Fruits (dependant on cost) Candied & Pickled Ginger