This document provides a weekly menu for breakfast, snacks, lunch, afternoon snacks, and dinner from Monday to Sunday. The menu includes a variety of foods like eggs, breads, cheeses, meats, soups, salads, fruits, vegetables, desserts and drinks. Each day provides a different set of meal and snack options with ingredients native to the region. The weekly menu is balanced and provides all the major food groups each day of the week.

1. Our WeeklyMenu
Monday to Sunday
Nisa Vurgun 8-G

2. Monday
• Breakfast: 1 egg, 1 cheese toast,
olives, tomatoes, 1 glass of orange
juice
• Snack: An apple
• Lunch: Pasta withmince
beef and yoghurt
• Afternoon Snack: A slice of bread
and hazelnutspread
• Dinner:Pea meal with
tomato souce and pilav

3. Tueasday
• Breakfast: 2 slices of bread, cheese,
tomatoes, cucumber, 5-6 olives,
strawberry jam, a glass of milk
• Snack: Some nuts and dried
apricot
• Lunch: Eggplant meal with cacık
and 2 slice of bread
• Afternoon Snack: Zuccini cake and
tea
• Dinner: Red lentil soup, Fish and
green salad

4. Wednesday
• B:Menemen,2 sliceof bread,
tomatoes,cucumber, Tea,olives
• L:Potatomusakka,Ayran, green
salad
• S:An orange and somecrakers
• D:Driedbeanwithtomatosouce
andpilav a smallbowl ofcacik.
• Dessert:Chocolate puding

5. Thursday
• B:Cheese omlette,1 slice of bread,
tomatoes,cucumber,olives,tahin-
pekmez
• S1:An appleand somewalnuts
• L:Macaroniwith cheese,2-3pieceof
meatball
• S2: A sclice of carrot cake and tea
• D:Greenbean meal,Tarhana soup,
Chickenlegs

6. Friday
• B:Cheesetoast with salami, Orance
juice, olives, tomatoes
• S1: A banana and a cartoon of milk
• L:Tuna sandwich
• S2:Two piece of raisin cookies and
lemonade
• D:Karnyarık, Ayran and rice pilav
and ayran.

7. Saturday
• Breakfast: An egg, 2 slice of bread,
stawberry jam, tomatoes, cucamber,
olives,
• S1: A Pear and hazelnuts
• L: Chickpea meal,bulgur pilav and
yoghurt
• S2: A slice of spinach börek and tea
• D: Chickenkebap, green salad, fruit
compost.

8. Sunday
• B: Menemen,halfa simit, A slice of
cheese, tomatoes, cucumber,
honey
• L: Ovened cook mix vagetables
with tomato souce , a small bowl of
yoghurt
• Snack: A slice of leak börek, herbal
tea
• D: Gabage sarma with mincemeat,
Yayla soup
• Dessert: tahinihelva