“Zaytinya” (The Review)

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It’s the sauce that counts. The sauce compensated for it. Lamb was a little dry and overcooked, and the seasoning on the lamb didn’t blend into the lamb for some reason. The butter and lemon sauce for the shrimp was money. I’ve added an Adana Kebab to close out. Let’s see how that turns out.

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Published by adamazim1988

I have a Bachelor's Degree in History/Government and International Relations from George Mason University, and a Master's Degree in International Affairs with a Concentration in U.S. Foreign Policy from American University in Washington, DC. I was born in New York City, and have lived in Northern Virginia since childhood. I am an independent writer and an entrepreneur. I am also a book author.

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