Volume 15, Number 26
April 28, 2009

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This Week

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Le Piment Rouge Restaurant

April 27- May 1

Iranian Menu

Spinach Borani
A tangy spinach yogurt dip infused with garlic and herbs
Kashk-e Bademjan
Baked eggplant topped with kashk-e sautéed onions, garlic and mint
 Soup of fresh herbs, lentils, and rice,
Topped with yogurt and sautéed mint and onions
Traditional Persian Shirazi Salad
 A mixture of diced cucumbers, tomatoes, onions and parsley with lemon dressing
Sabzi Polo Mahi
Pan fried perch fillet, with sabzi polo
 "Green rice fresh green onions, cilantro, parsley, dill, garlic, and fenugreek Baked with basmati rice
Grilled Chicken Kabob
Grilled, boneless chunks of breast of chicken skewered
 Served with "shirin polo"slivered almonds, pistachios, carrots, orange, in
 Saffron marmalade sauce cooked with basmati rice
Koobideh Kebob
Grilled, skewers of ground beef
Served with "adas polo" an exotic mixture of lentils and basmati rice with
saut éed onions, raisins, dates and currents
Rosewater Rice Pudding
 with fresh strawberries and roasted pistachios
Pistachios Currants Semolina Halva
With vanilla ice cream and pomegranate reduction

Set Menu Price: 15.00 TL (VAT included)
Credit Cards and Restaurant Tickets accepted.
Please call Ali Ünal at ext. 5029 
Or send an email to aunal@tourism.bilkent.edu.tr

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