Çoban Salatası
Shepherd’s Salad
Ingredients
3 Tomatoes, peeled, cut into medium dice
1 Red onion, medium size, sliced thinly
2 Cucumbers, peeled, cut into medium dice
2 Anaheim peppers, de-seeded and sliced
¼ bunch Parsley leaves, chopped
¼ bunch Mint leaves, chopped
1 tbsp. Grape vinegar
3 tbsp. Lemon juice
2 tbsp. Olive oil
½ tsp. Salt
Instructions
Prepare the dressing by whisking vinegar, lemon juice, olive oil. Then add the salt. Combine all the ingredients in a large salad bowl, mix with the dressing and serve.
Fasulye Piyazı
White Bean Salad
Ingredients
1 cup White beans
2 Onions, sliced thinly
½ bunch Parsley leaves, finely chopped
¼ cup Olive oil
¼ cup Grape vinegar
2 tsp. Salt
2 Eggs, boiled, cut into 4
8-10 Black olives
Instructions
Soak the beans in cold water for 8 hours or overnight. Add clean water into a pot and cook the beans until softened. Add 1 tsp. salt then boil for another 5 minutes. Strain and set aside. Add the remaining salt to the onions and rub for about 5 minutes, then wash and squeeze out the extra water. Mix the parsley, onions and beans. Whisk the olive oil with vinegar. Add this dressing to the salad and mix. Serve with boiled eggs and black olives on top.
Patlıcan Salatası
Eggplant Salad
Ingredients
2-3 Eggplants, long
2 cloves of Garlic, minced
2 tbsp. Lemon juice
2 tbsp. Olive oil
1 tsp. Salt
Instructions
Heat the oven to 350F. Stab the eggplants with a small knife in several spots, then place in the oven and bake until softened. Take the eggplants out of the oven and peel the skin and remove the stem. Chop the eggplant into very small pieces with the help of a sharp knife. (You may use a blender to do this, but it is better to keep it a little chunky). To the chopped eggplant add garlic, salt, lemon juice and olive oil and mix well. Serve at room temperature or cold.
Not: Alternatively you may choose to roast the eggplants over a charcoal grill for a smoky flavor.
Mercimek Köftesi
Red Lentil Patties
Ingredients
1 cup Red lentil
1 ½ cup Water
1 ½ cup Fine bulgur
1 Yellow, finely chopped
¼ cup Olive oil
1 tbsp. Tomato paste
6 Scallions, finely sliced
½ bunch Parsley, finely chopped
3 tbsp. Pomegranate molasses
1 tsp. Red pepper flakes
½ Lemon, juiced
2 tsp. Salt
1 tsp. Black pepper
For service
15 Lettuce leaves (Romaine)
2 Lemons, cut into 4 wedges
Instructions
Boil the red lentils, together with water until the lentils have softened to a sort of liquid state. To this add the bulgur, mix and cover with a lid for about 10-15 minutes until the bulgur is cooked with the heat of the hot lentils. Meanwhile in a pan, heat the olive oil and sauté the onions until softened. Add the tomato paste and continue sautéing for another 5 minutes. Take the lid off the lentils and add the sautéed onions, scallions, parsley, pomegranate molasses, lemon juice, red pepper flakes, salt and black pepper and mix well, until it sticks together. Take walnut size pieces from this mixture and squeeze in your hand to give a wavy oval shape. Serve with lettuce leaves and lemon wedges.
Kısır
Bulgur Salad
Instructions
2 cups Fine bulgur
1 ½ cup Water, lukewarm
2 tbsp. Tomato paste
3 Scallions, finely sliced
2 tbsp. Pomegranate molasses
½ bunch Parsley leaves, chopped
1 tsp. Salt
½ tsp. Dry mint
¼ cup Olive oil
Instructions
Place in the bulgur in a glass container. Melt the tomato paste in the lukewarm water, then add this to the bulgur, stir once and cover the container with stretch film. Set aside for 15-20 minutes until the bulgur is softened. Then add the rest of the ingredients and mix well. Serve at room temperature in a large bowl or serving platter.
[1] 2 3 4 5 next page »