Persian cuisine San Diego - saray restaurant

 

http://www.sarayrestaurantsandiego.com/  (619) 401-9400 Persian cuisine San Diego 

 

Persian cuisine San Diego is the traditional and modern style of cooking of Iran. Situated in the Middle East and West Asia, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran's neighboring and conquered regions at various stages throughout its history. Specifically, these have been mutual culinary influences to and from Anatolian cuisine, Caucasian cuisine, Mesopotamian Cuisine, Levantine cuisine, Greek cuisine, Afghan Cuisine, and minor aspects from Russian cuisine. The cuisines of the Caucasus and Turkey are heavily influenced by that of Iran, due to geographical proximity, ethnic relations, shared empires, and conquerings by such as the Achaemenids, Sassanians, Seljuks, Safavids, Afsharids, Ottomans and Qajars.

 

Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian cuisine San Diego main dishes are combination of rice with meat, lamb, chicken, or fish and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes.

Persian cuisine San Diego includes a wide variety of foods ranging from chelow kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresh (stew that is served with white Iranian rice: ghormeh sabzi, gheimeh, fesenjān, and others), āsh (a thick soup: for example āsh-e anār), kuku (vegetable souffle), polo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polo, albaloo polo, sabzi polo, zereshk polo, baghali polo and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.

http://www.sarayrestaurantsandiego.com/  (619) 401-9400 Persian cuisine San Diego 

Rice

It is unknown when rice (berenj in Persian) was brought to Iran from the Indian subcontinent. The use of it, at first a specialty of Safavid court cuisine, evolved by the end of the 16th century CE into a major branch of Iranian cookery.[5] Varieties of rice in Iran include champa, rasmi, anbarbu, mowlai, sadri, khanjari, shekari, doodi, and others. Traditionally, rice was most prevalent as a major staple item in the rice growing region of northern Iran, and the homes of the wealthy, while in the rest of the country bread was the dominant staple. The varieties of rice most valued inPersian cuisine San Diego are prized for their aroma, and grow in the north of Iran.

 

Turkish Restaurant Iranian Restaurant Arabic Restaurant Mediterranean Restaurant in San Diego | Saray Restaurant

Turkish Restaurant Iranian Restaurant Arabic Restaurant Mediterranean Restaurant in San Diego http://www.sarayrestaurantsandiego.com/  (619) 401-9400 Turkish Restaurant San Diego

Saray Restaurant has been serving great and delicious dishes since 2013. Saray Restaurant always make sure we serve our customers with warm hospitality in a casual environment. Whether you want to stop by for a quick lunch or have dinner with some friends, Saray Restaurant can help you. We offer great menu options at affordable prices. We are one of the best restaurants in El Cajon and strive to offer the best service. If you are looking for a place where you can relax with some great food, give us a call or visit our website for more information about the types of dishes we have on our menu.

 

Beyaz peynir | Saray Restaurant San Diego

http://www.sarayrestaurantsandiego.com/  (619) 401-9400  #Turkish #Restaurant #sanDiego

Baked homemade flat bread with feta cheese

Beyaz peynir (Turkish,literally "white cheese", "peynir" is from Persian پنیر panir) is a salty, white cheese made from unpasteurized milk. The cheese has a slightly grainy appearance and is similar to  Balkan  cheese varieties feta and sirene. Beyaz peynir is produced in a variety of styles, ranging from non-matured cheese curds to a quite strong mature version. It is eaten plain, for example as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as menemen, börek, and pide.  

http://www.sarayrestaurantsandiego.com/  (619) 401-9400  #Turkish #Restaurant #sanDiego

 

 

In the United States,Beyazpeynirli is becoming more popular, especially in cities withmideastern  immigrant communities, such as New York, Chicago, Detroit, Omaha, Seattle, San Diego, and Los Angeles. In contrast, gyros, Considered Greek food, are popular across the U.S., and frequently are found as street carts or mobile stands as fair food as well as at Greek-and Italian-style pizza and sandwich shops like Saray Restaurant that have all of Turkish food like aTurkish Restaurant in San Diego

Kasarli pide | Saray Restaurant San Diego

Kasarli pide|Saray Restaurant

http://www.sarayrestaurantsandiego.com/  (619) 401-9400  #Turkish #Restaurant #sanDiego

baked homemade flat bread with mozzarella cheese

 

 Pide (flat bread) – The basic pide bread is a flat bread with no toppings. We get it warm for 60 kuruş at the Çavuşin bakery. It does not last long! This is different than the pizza-like pides listed below.
​ A. Kaşarlı Pide – Pide is a Turkish version of pizza. They are usually long, oval shaped like a flat American football or even a sword, but by the time you receive them they are cut into rectangular shaped pieces. The basic version contains kaşarlı cheese (no tomato sauce) and an egg. You end up with something resembling a meatless Egg Mcmuffin – crust, cheese, and egg – but delicious. The egg is optional on all pides (pronounced pee-day)

http://www.sarayrestaurantsandiego.com/  (619) 401-9400  #Turkish #Restaurant #sanDiego

 

In the United States, 

baked homemade flat bread with mozzarella cheese

 

is becoming more popular, especially in cities withmideastern  immigrant communities, such as New York, Chicago, Detroit, Omaha, Seattle, San Diego, and Los Angeles. In contrast, gyros, Considered Greek food, are popular across the U.S., and frequently are found as street carts or mobile stands as fair food as well as at Greek-and Italian-style pizza and sandwich shops likeSaray Restaurant that have all of Turkish food like aTurkish Restaurant in San Diego.

Lentil Soup | Saray Restaurant San Diego

Lentil Soup|Saray Restaurant

Red lentil, flour, butter, house spice

Lentil soup refers to a variety of vegetarian and meat soups made with lentils. The soup may consist of green, brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup.
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History and literature

Lentils were unearthed in the Paleolithic and Mesolithic layers of Franchthi Cave in Greece (9,500 to 13,000 years ago), in the end-Mesolithic  at Mureybet and Tell Abu Hureyra in Syria, and sites dating to 8000 BC in the area of Jericho. The ancient Greeks were lovers of lentil soup, as attested to by a comment by Aristophanes:
"You, who dare insult lentil soup, sweetest of delicacies." Lentil soup is mentioned in the Bible: In Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup (a "mess of pottage" in some versions) being cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at times of mourning, the roundness of the lentil representative of a complete cycle of life.
http://www.sarayrestaurantsandiego.com/  (619) 401-9400  #Turkish #Restaurant #sanDiego
Varieties

Lentil soup may include vegetables such s carrots, potatoes, celery, parsley, tomato, and onion. Common flavorings are garlic, bay leaf, cumin, olive oil,and vinegar.
It is sometimes garnished with croutons or chopped herbs or butter, olive oil ,cream or yogurt. Indian lentil soup contains a variety of aromatic spices. In the Middle East,the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter. 
​http://www.sarayrestaurantsandiego.com/  (619) 401-9400  #Turkish #Restaurant #sanDiego
Nutrition
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Lentil soup is recognized as highly nutritious,a good source of  protein,  dietary fiber,  iron  and  potassium.  Hippocrates prescribed lentils for patients with liver ailments. 

 

 

In the United States, Lentil-Soup is becoming more popular, especially in cities withmideastern  immigrant communities, such as New York, Chicago, Detroit, Omaha, Seattle, San Diego, and Los Angeles. In contrast, gyros, Considered Greek food, are popular across the U.S., and frequently are found as street carts or mobile stands as fair food as well as at Greek-and Italian-style pizza and sandwich shops like Saray Restaurant that have all of Turkish food like aTurkish Restaurant in San Diego.

Ghormeh Sabzi Stew | Saray Restaurant San Diego

Ghormeh Sabzi Stew |Saray Restaurant

http://www.sarayrestaurantsandiego.com/  (619) 401-9400  Turkish Restaurant San Diego 

Slow cooked beef chunks in kidney beans and herbs sauce served with rice

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Ghormeh sabzi (Persian: قورمه‌سبزی‎, is a Persian herb stew. It is a popular dish in Iran, and Azerbaijan and is often said to be the Iranian national dish.
 Ghormeh means stewed and sabzi literally means greens that stands for herbs. The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions,coriander, seasoned with the key spice of "shambalileh" (dried fenugreek) leaves. The herb mixture has many variations; any dark bitter green on hand can be used successfully (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe). This mixture is cooked with kidney beans or black-eyed peas, yellow or red onions, black lime(pierced dried limu-Omani Persian lime), and turmeric-seasoned lamb or beef. In recent times, some people have replaced beans with potatoes, which is also not part of the original recipe. The dish is then served with polo (Persian rice) or over "tahdig" (bottom-of-the-pot, the crisp, caramelized layer of the twice-cooked rice).
 The history of ghormeh sabzi goes back at least 500 to 1000 years.
 Fundamental recipe (meat, vegetable, and bean types vary by region):
 1.   Saute the meat and onions until brown with turmeric and black pepper.
 2.   Saute all greens until wilted.
 3.   Cover with water, add soaked or canned beans, pierced, dried limo-Omani (they are quite hard—perforate thoroughly with a fork), and shambalileh, and salt to taste. Simmer for at least 3 hours up to all day (slow cookers are ideal for this).
 It is important to add enough limo-Omani and to simmer it long enough to cut the bitterness of the greens. Ground limo-Omani powder can be used. In the absence of dried limo-Omani (it can be obtained online if a specialty store is not accessible), a large quantity of lemon or lime juice can be used. Completed ghormeh sabzi should be tangy, citrusy, and savory. Inadequate simmer time will not allow the dried limo-Omani to soften and will leave it tasting like bitter boiled greens.

 

In the United States, Ghormeh-Sabzi-Stew is becoming more popular, especially in cities withmideastern immigrant communities, such as New York, Chicago, Detroit, Omaha, Seattle, San Diego, and Los Angeles. In contrast, gyros, Considered Greek food, are popular across the U.S., and frequently are found as street carts or mobile stands as fair food as well as at Greek-and Italian-style pizza and sandwich shops like Saray Restaurant that have all of Persian food like a Persian Restaurant in San Diego

 

 

lamb Kabob | Saray Restaurant

lamb Kabob|Saray Restaurant

http://www.sarayrestaurantsandiego.com/  (619) 401-9400  Turkish Restaurant 

Marinated lamb tender with onion and spices served with rice, salad, grill tomato and yogurt sauce

Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are coated well.

Prepare vegetables. Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.

Prepare skewers by spraying a light coat of cooking oil onto them to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until done as desired. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.

In the United States, lamb Kabob is becoming more popular, especially in cities withmideastern  immigrant communities, such as New York, Chicago, Detroit, Omaha, Seattle, San Diego, and Los Angeles. In contrast, gyros, Considered Greek food, are popular across the U.S., and frequently are found as street carts or mobile stands as fair food as well as at Greek-and Italian-style pizza and sandwich shops like Saray Restaurant that have all of Turkish food like aTurkish Restaurant in San Diego.