turkish restaurant San Diego

Call Now (619) 401-9400 Saray Restaurant offer great menu options at affordable prices in San Diego.


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Beyaz peynir | Saray Restaurant San Diego

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

Baked homemade flat bread with feta cheese

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

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


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Kasarli pide | Saray Restaurant San Diego

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

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.


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Lentil Soup | Saray Restaurant San Diego

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

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.

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

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.


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Ghormeh Sabzi Stew | Saray Restaurant San Diego

Ghormeh Sabzi Stew |Saray Restaurant

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

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

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

​​

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

 

 


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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.

 

 


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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.

 

 


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Vegetarian Plate | Saray Restaurant San diego

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.

 

 

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