RECIPES: Delicious dishes from Saba's Mediterranean Cuisine

Saba's Mediterranean Cuisine is a paid advertiser of Sonoran Living Live

Looking for some authentic Mediterranean food, but a trip to Greece is not in the stars? Well you can get the real deal right here in the Valley!
Head to Saba's Mediterranean Restaurant     on the southwest corner of Bell Rd. and Tatum Blvd., where they serve up authentic Mediterranean food that would make yaya proud.
Some of their signature dishes include their world famous gyros, a seasoned mix of lamb and beef shaved off the spit and steamed which makes the meat leaner and extremely tender all wrapped into a pita with lettuce tomato and homemade tzatziki sauce. You'll want to sample their lamb shank as well, this fall off the bone leg of lamb that is braised for 4 hours and topped with a phenomenal tomato garlic sauce and served with your choice of two sides. Other favorites include The Prawns dinner, tiger shrimp sautéed in white wine, garlic, onions, feta cheese and tomato sauce served with you choice of two sides. Also their chicken shawarma, tender chicken breast that is marinated grilled and topped with a zesty lemon garlic sauce which you can get as a pita wrap, on a salad or as an entrée with your choice of two sides. Don't miss their authentic homemade hummus and falafel that taste like they came from the streets of Israel. -- by far the best in town!
Saba's has a variety of menu items that will satisfy anyone. They have been a family owned and operated restaurant since 1995 with a casual and family friendly atmosphere that is must try hidden gem of the valley. So head over for lunch with some friends or take your family to a nice dinner without breaking the bank.

Lemon Garlic Aioli (Lebanese Toum)
 
Ingredients:
2 cloves of fresh garlic (or 1 heaping table spoon ground garlic)
1/2 cup lemon juice
1 1/4 cup olive oil
1 tea spoon salt
 
Directions:
Place all ingredients except olive oil into a blender. Turn blender on high with the lid on. Carefully remove lid while blender is on and slowly drizzle in the olive oil. You will see the sauce gradually thicken. . Place into an air tight container and refrigerate before and after use. Do not cover until sauce is completely cooled to stop the sauce from collecting condensation. Shelf life is approx. 14 days.
 
Pesto
Ingredients:
1 cup packed fresh basil leaves
1 cloves garlic
1/8 cup Walnuts or pine nuts
2/3 cup extra-virgin olive oil
1 tea spoon
1 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
Directions:
Combine the basil, garlic, Cheese, and nuts in a food processor and pulse until coarsely chopped. Add 2/3 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. mix in the cheese.
To infuse Lemon Garlic Aioli (Lebanese Toum) with pesto:
Put all of the Toum into a mixing bowl, add 2 table spoons of pesto and whisk together well. Place into an air tight container and refrigerate before and after use. Do not cover until sauce is completely cooled to stop the sauce from collecting condensation.
 
Saba's Mediterranean Cuisine
4747 E. Bell Rd. Phoenix, AZ 85032
http://www.sabascuisine.com
602-493-4831

Saba's Mediterranean Cuisine is a paid advertiser of Sonoran Living Live

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