NEW YORK --
Sarah Dogan and her family have a lot to be proud of, they have five restaurants in New York and New Jersey, including the Turkish Grill in Sunnyside.
And with a special lunch deal you may become part of the community.
On the menu you'll find salads, kabobs and plenty of mezze to choose from, and lots of lamb dishes, including a lamb sandwich and the lamb saut?.
Jason Dogan saut?s celery, onions and peppers, then adds the lamb and seasoning including oregano, tomatoes and tomato paste, plus a little water, and that's it. It is a hearty and flavorful dish he says.
And a good introduction to Turkish food, a dish you'll find at all the Dogan's Restaurants. ? of fresh red pepper ? of fresh green pepper or cubano pepper ? of Spanish onion ? of peeled fresh tomatoes 1 teaspoon of garlic to taste 2 table spoon of tomato paste salt/pepper/crush hot peppers/dried oregano to taste ? cup of water ? table spoon of butter
First saut? the peppers, onions and your crushed garlic with your butter on low heat for 2 minutes, do not let them get brown. Add in your lamb, cook the meat. Add in your tomato. Cook all the ingredients until the lamb is cooked all the way through. Add in your tomato paste, the tomato paste will soak up the liquid in the saut? pan. Mix the tomato paste and cook for a minute. Add in your salt, pepper and crushed peppers flakes (we use Turkish Maras Pepper flakes) to your liking. Add half a cup of water and stir. Cook until most of the liquid has evaporated and to a consistency you like. Add in your dried oregano and mix. Serve with rice.