Lamb Shank Plate | Saray Restaurant San Diego

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

Lamb Shank Plate|Saray Restaurant

 

Slowly steam cooked lamb shank served with fava beans rice and salad

 

Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.

Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.

In the United States,Lamb-Shank-Plateis 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 a Turkish Restaurant in San Diego.

 

 

Barg Kabob | Saray Restaurant San Diego

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

Barg Kabob|Saray Restaurant

 

Marinated thin sliced beef fillet with onion and spices served with rice, salad and grill tomato and yogurt sauce

Kabāb-e Barg (Persian: Kabāb-e-Barg‎ meaning Lamb Fillet Kebab) is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions and olive oil.

Preparation The meat is cut in strips and given a marinade in olive oil, onions, garlic, saffron, salt and black pepper. It is then skewered and grilled. Tomatoes are grilled on separate skewers. It is usually served with rice or bread, sometimes seasoned with sumac. Soltani At Persian restaurants, the combination of one Kabab Barg and one Kabab Koobideh is typically called soltānī, meaning "sultan's (meal)".

​In the United States, barg kabobis 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 aTurkish Restaurant in San Diego.

 

Vegetarian Plate | Saray Restaurant San diego

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

Vegetarian Plate|Saray Restaurant

 

Four pieces of grape lives dolmades three pieces of falafel served with rice and hummus

 Vegetarian cuisine refers to food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world), eggs and dairy products such as milk and cheese are permitted. For lacto vegetarianism, the earliest known type of vegetarianism (recorded in India), dairy products such as milk and cheese are permitted.  The strictest forms of vegetarianism are veganism and fruitarianism, which exclude all animal products, including dairy products as well as honey, and even some refined sugars if filtered and whitened with bone char.

Vegetarian foods can be classified into several different types:
 · Traditional foods that have always been vegetarian (cereals/grains, fruits, vegetables, nuts, etc.)
 ·Soy products including tofu and tempeh which are common protein sources
 · Textured vegetable protein (TVP), made from defatted soy flour, often included in chili and burger recipes in place of ground meat
 · Meat analogues, which mimic the taste, texture, and appearance of meat and are often used in recipes that traditionally contained meat.
​· Vegans may also use analogues for eggs and dairy products  

In the United States,Vegetarian Plate 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 a Turkish Restaurant in San Diego.

 

Salmon Kabob | Saray Restaurant

 

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

 

Grilled salmon fillet served with rice, salad and grill tomato and yogurt sauce

Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with salt and pepper. Whisk together garlic, rosemary, oil and lime juice in a small bowl. Pour mixture over salmon and vegetables, toss and marinate 15 to 30 minutes. 

Prepare a grill (or broiler) for medium-high heat cooking. Skewer salmon and vegetables, reserving marinade. (If using wooden skewers, soak in water for 30 minutes before assembling.) Grill kabobs, turning once, until salmon is cooked through and vegetables are tender, about 5 to 7 minutes. While the kabobs cook, boil the reserved marinade in a small saucepan for 5 minutes. Drizzle over skewers and serve.

In the United States, salmon kebab 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 a Turkish Restaurant in San Diego