Glossary S

Saag is an Indian term meaning "green vegetable ". Saag or Palak dishes are spiced purees of spinach or other greens common in Northern India. Saag often contain additional ingredients such as potatoes, fresh cheese, chicken or chickpeas to make a more substantial dish. To make a more tasty and nourishing meal, Saag must be eaten with Chapati or Naan. Some of the popular vareities of Saag are: 1. Paalak Paneer (Spinach and fried cubes of Indian cheese) which has also 2 varieties: - Mughalai/Shahi Paalak Paneer may have Khoya - Makhani/Buttery Paalak Paneer may have heavy cream 2. Saag Wala Ghosht (Mutton with either Mustard greens or Spinach) Mustard green are common in Indian homes. Spinach is used in the restaurants for convenience. 3. Sarson ka Saag (Mustard greens) 4. Makhani Paalak (Buttery Spinach)

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Saankase refers to Switzerland's cooked, pressed, hard, pressed cheese made from cows' milk from two (2) successive milkings. Saankase is made into large orange discs, aged up to five (5) years, and prized as a dessert or grating cheese for its mellow fragrant flavor.

Sabe B'harat Makhlootah refers to a classic ground spice blend that consists of cloves, nutmeg, cinnamon, allspice, white pepper, black pepper and coriander. Sabe B'harat Makhlootah is used extensively throughout the Middle East.

Sadza ndiuraye is a spicy stew in Zimbabwe with beef, potatoes, cabbage, chilies and tomatoes, served with corn dumplings.

Salep refers to a root that makes a sweet milk, known by the same name. Salep is a Turkish a drink made from Sahlep root in hot milk and cinnamon

Salmi refers to a fricassée or stew comprised of feathered game meat or game birds in a wine sauce.