Sahara's Turkish Cuisine Menu

Steamed lamb dumplings, topped with homemade butter sauce, garlicky yogurt, red pepper sauce, mint and sumac.

Char-grilled lamb meatballs, served with broccoli, grilled tomato, pepper, and rice.

Finely minced lamb, seasoned with peppers and parsley, grilled on a skewer and served with broccoli, grilled tomato, pepper and rice.

Vertically grilled lamb sliced very thinly and served over croutons with homemade garlicy yogurt sauce, topped with homemade tomato sauce, grilled pepper and tomato.

Finely minced lamb, seasoned with peppers and parsley, grilled on a skewer and served over pureed eggplant with tomato sauce; broccoli, grilled tomato and pepper.

Small pieces of lamb sautéed in butter with garlic, onions, red pepper, mushroom, fresh tomatoes in homemade tomato sauce served with rice on the side.

Finely minced lamb, seasoned with peppers, garlic and parsley, grilled on a skewer and wrapped in whole wheat tortilla, topped with homemade tomato sauce; served with broccoli, grilled pepper, tomato and rice.

Char-grilled marinated cubes of baby lamb, served with broccoli, grilled tomato, pepper and rice.

Lamb shank cooked slowly in the oven until it is fork tender, wrapped in eggplant; served with rice, grilled tomato and pepper.

Char-grilled grass fed baby lamb chops, served with broccoli, grilled pepper, tomato and rice.

Combination of chicken, lamb, lamb chop, meatball and gyro kebabs; served with broccoli, grilled tomato, pepper and rice.

Lamb shish served over puree eggplant cooked with milk and kashkaval cheese, topped with homemade tomato sauce; served with grilled tomato and pepper.

Char-grilled marinated skirt steak, served with broccoli, grilled tomato, pepper and rice.

Crispy phyllo scrolls stuffed with feta cheese and cooked until golden brown.

Pan-fried zucchini pancakes served with homemade garlic yogurt sauce on the side.

Crispy phyllo scrolls stuffed with beef pastrami, red pepper, mushroom, onion and cheese.

Fried calamari with a sauce of lemon, olive oil, garlic and walnuts.

Pan-fried calf livers with onion, lettuce, tomato and parsley.

Finely minced chicken, seasoned with peppers and parsley, grilled on a skewer and served with broccoli, grilled tomato, pepper and rice.

Char-grilled barbecue marinated chicken wings, served with lettuce, onions, red cabbage, grilled tomato, pepper and rice.

Char-grilled marinated chicken thighs, served with broccoli, grilled tomato, pepper and rice.

Small pieces of chicken cutlets sautéed in butter with garlic, onions, red pepper, mushroom, fresh tomatoes in homemade tomato sauce.

Chicken shish served over puree eggplant cooked with milk and kashkaval cheese, topped with homemade tomato sauce; served with grilled tomato and pepper.

Finely chopped baby cucumbers blended with garlic yogurt, dill and mint.

Char-grilled eggplant with peppers, parsley and lemon juice.

Cracked wheat mixed with parsley, scallions, red pepper and dill.

Chopped eggplant cooked in moderately spicy sauce of fresh tomatoes, green peppers and garlic.

Char-grilled smoked eggplant puree, flavored with tahini, garlic, olive oil and lemon.

Red caviar whisked into a light mousse with olive oil and lemon juice.

Thick homemade yogurt with walnuts, garlic and dill.

Fresh vine leaves stuffed with rice, pine nuts and currants cooked in olive oil.

Red kidney beans tossed with olive oil and lemon.

Spicy mashed vegetables mixed with walnuts, garlic, paprika, olive oil, and lemon juice.

Combination of small portions of cold appetizers.

Pieces of chicken and vegetables simmered with carrots, celery, potatoes and onions, served with lemon wedge.

Fresh romaine lettuce, shredded carrots, red cabbage, corn, tomatoes and cucumber topped with feta cheese, olive oil and lemon dressing.

White beans with vine ripened tomatoes, red onion and parsley in an olive oil vinaigrette.

Mixed greens under chickpeas, onions, cucumber, vine ripened tomatoes and feta cheese in a lemon olive oil dressing.

Sun dried Turkish figs, walnuts and red pepper tossed in balsamic vinaigrette and served on a bed of greens and tomatoes.

Poached calamari and shrimp served on a bed of greens, red onion, tomatoes and parsley.

Deep-fried ball shaped fritters made by grounded chickpeas, celery, parsley, garlic and carrots served with tahini sauce, chopped veggies and rice.

Pan-fried zucchini pancakes served with homemade yogurt sauce, vegetables and rice.

Sautéed carrots, celery, potatoes, pepper, baby okra, onion; baked in tomato sauce, served with rice.

Char-grilled marinated seared Atlantic salmon, served with salad and rice.

Cooked shrimp, mushroom, red pepper, onions and tomatoes casserole; topped with melted cheese and served with rice.

Char-grilled marinated shrimps and vegetables, served with rice.

Grilled whole fish of Mediterranean Sea Bass, drizzled with lemon juice and olive oil; served with green salad and lemon.

Pistachios, chocolate, and milk instead topped with cacao.

Baked rice pudding made with milk, egg, rice and sugar.

Caramelized milk pudding, baked in oven and topped with cinnamon.

Baked shredded wheat filled with cheese and walnuts, topped with melted butter and sherbet.

These crispy phyllo triangles are stuffed with creamy mascarpone topped with crushed pistachios and drizzled with honey syrup..