TOMATO SALAD
Ingredients
Tomato 3 large size
Parsley 1 large size
Green Onion 5 medium size
Green Pepper 4 medium size
Onion 1 medium size
Lemon juice 3 tablespoon
Salt 1 1/2 teaspoon
Red pepper 1 teaspoon
Mint 1 tablespoon
Wash vegetables; drain. Remove stems and seeds of peppers. Dice all vegetables; combine. Place in a salad bowl. Add lemon juice. Sprinkle with salt, red pepper and. mint; mix well. Chill and serve.
EGGPLANT SALAD
Ingredients
Eggplant 3 medium size
Onion 1 large size
Olive Oil 1/2 cup
Garlic 2 clove
Tomato 4 small size
Green Pepper 5 large size
Parsley 1/3 bunch
Lemon juice 3 tablespoon
Salt 1 2/3 teaspoon
Black Pepper 1/2 teaspoon
Red pepper 1/2 teaspoon
Cook eggplants directly over gas flame. Turn frequently to ensure even cooking on all sides. When the skins are chared and black, they are done.Remove from heat; cool. Peel outer skin of eggplant. Remove stems and mince. Set aside. Saute finely chopped onion in olive oil for 4-5 minutes in a covered saucepan, stirring occasionally. Add minced eggplant; mix well. Saute for 1-2 minutes. Remove from heat. Keep covered. Remove stems and seeds of peppers and dice. Cut tomatoes into cubes. Mince parsley and garlic. Stir all vegetables in eggplant; mix well. Add lemon juice, salt and spices; blend thoroughly. Place in a serving dish. Garnish with parsley. Serve warm or cold.
POTATO SALAD
Ingredients
Potato 6 medium size
Water 2 cup
Green Onion 5 medium size
Mint 1/4 bunch
Basil (fresh) 3-4 sprigs
Olive Oil 6 tablespoon
Lemon juice 4 tablespoon
Salt 1 2/3 teaspoon
Olive Oil 6 piece
Black Pepper 1/4 teaspoon
Red pepper 1/4 teaspoon
Cook potatoes in 2 cups of water for 20-25 minutes or until tender. Peel and cut into 1 cm ( 1/2 inch) cubes. Add chopped onions, fresh mint and basil; toss slightly. Place into a serving bowl. Beat olive oil and lemon juice. Season with salt and spices. Sprinkle over potatoes, garnish with olives. Chill and serve.
CACIK (CUCUMBER-YOGHURT SALAD)
Ingredients
Cucumbers 3 medium size
Dill 3-4 sprigs
Yogurt 3 ½ cups
Salt 2 teaspoons
Water 1 ¼ cups
Olive oil 2 tablespoons
Garlic 3 cloves
Wash, peel and coarsly grate the cucumbers. Wash and weed out the dill and chop finely . Whisk the yoghurt, add salt, water, garlic and the cucumbers and mix well. Pour the mixture into individual dishes and sprinkle with olive oil and dill.
GREEN LENTIL SALAD
Ingredients
Green Lentil 1 cup
Water 2 cup
Green Onion 3 medium size
Parsley 1/3 bunch
Mint fresh 3/4 sprigs
Green Pepper 1 medium size
Salt 1 1/2 teaspoon
Olive Oil 4 tablespoon
Lemon juice 3 tablespoon
Red pepper 1/2 teaspoon
Soak lentils overnight with water. Cook for 25-30 minutes or until tender; drain. Combine lentils with thinly sliced onions, pepper rings, minced parsley and mint leaves; mix well. Season with salt and red pepper. Beat olive oil and lemon juice together. Arrange lentils in a serving dish. Sprinkle dressing over. Serve cold.
SHEPHERD'S SALAD
Ingredients
Cucumbers 2 medium size
Tomatoes 3 large size
Green Peppers 4 medium size
Spring Onions 7 medium size
Parsley 2/4 bunch
Fresh mint 7- 8 sprigs
Olive oil 2 tablespoons
Lemon juice 2 tablespoons
Salt 1 teaspoon
Wash the vegetables, peel cucumbers, remove stems and seeds of the green peppers, remove the surplus parts of onion, parsley and the mint. Chop the onions and the green peppers 1 cm. thick and the tomatoes and the cucumbers into 1 cm. cubes. Finely chop the mint and parsley. Add lemon juice and salt to olive oil, whisk well and pour over the salad.
DRY BEANS SALAD (PIYAZ)
Ingredients
Dry Beans 1 cup
Water 2 cups
Onion 1 medium size
Salt 1 ½ teaspoons
Parsley 1 bunch
Green pepper 1 medium size
Tomato 1 small size
Black pepper ¼ teaspoon
Egg 1 ea.
Olive oil 4 tablespoons
Lemon juice 3 tablespoons
Olives 6 ea.
Wash the dry beans and soak overnight in 2 cups of water . Cook for 35 - 40 minutes until tender . Peel the onions, wash, chop finely into half moons, rub with ½ teaspoons of salt to soften. Wash the other vegetables. Seperate the parsley leaves, remove the stem and seeds of the green pepper and chop both finely. Chop the tomatoes into 1 cm. cubes. Add the beans and the black pepper to the vegetables, mix and place in a serving dish.
BEET ROOT SALAD
Ingredients
Red Beetroots 3-4 ea.
Vinegar 1 glass
Sugar 1 1/2 teaspoons
Garlic 3-4 cloves
Salt 1/2 teaspoon
Sort and cut the leaves off red beetroots. Put them in a saucepan with enough water to cover them. Add vinegar and boil the beet roots .Cut them into small pieces and place in a salad bowl. Add half teaspoon of salt and crushed garlic with approximately 1 glass of vinegar to the beetroots. Let stand for a few hours. This may be served alone or with lettuce.
TARATOR
Ingredients:
Walnuts 1 glass
Sesame oil 1/3 glass
Lemon juice 1/3 glass
Garlic 40 gr.
Parsley 2 bunches
Salt 1 teaspoon
Put walnuts (cleaned and peeled), garlic (cleaned) and salt into a mortar and pound well. Watch carefully to see that walnut oil is not secreted. Mix sesame oil and lemon juice well in a bowl. Add walnuts and garlic to the bowl and continue blending. Chop the parsley and add it to the bowl. Your tarator is now ready for serving. Serve in a deep dish.
CHICK PEA SALAD
Ingredients
Chick peas 250 gr.
Sesame oil 1/3 glass
Lemons 2-3
Olive oil ½ glass
Red pepper 1 teaspoon
Salt 1 teaspoon
Soak chick peas in warm water overnight. Boil chick peas in a saucepan with enough water to cover. Strain the chick peas and puree them. Blend sesame oil with the puree of chick peas. Add lemon juice to the mixture until it tastes sour. Add red pepper and salt to taste. Mix the salad well .Put the salad into a serving dish and add dressing of olive oil and red pepper before serving.
CABBAGE PICKLES
Ingredients
Cabbage 1 ea.
Garlic 2-3 whole heads
Salt
Vinegar
Wash the cabbage. Make a hole in the middle with a pointed knife. Put some salt in the hole and boil cabbage water until it becomes tender. Drain the water and separate the leaves. Slice the leaves and put them into jars. Add cloves of garlic to the jars in between the cabbage leaves. Pour vinegar into the jars so as to cover the cabbage. Add 10 grams of salt for 1 liter of vinegar. In 10-15 days your pickles will be ready to serve.
COLD SHREDDED CHICKEN IN WALNUT SAUCE
( Cerkez Tavugu)
Ingredients
Pound Chicken 3- to 3 ½ (cut into 6 pieces)
Water 3 cups
Salt 1 1/2 teaspoons
Walnuts 1 1/2 cups
Onions 1/2 cup(finely chopped)
White homemade- type bread 3 slices
Paprika 1 teaspoon
Black pepper freshly ground
Parsley 1 tablespoon(finely chopped)
Combine chicken, water and 1/2 teaspoon of the salt in a 4- to 5-quart saucepan, bring to a boil over high heat, reduce the heat to low, partially cover, and simmer for 30 minutes, or until the chicken is tender but not falling apart. Transfer the chicken to a plate, and boil the stock rapidly, uncovered, over high heat until reduced to 1 1/2 cups.
Combine walnuts, onions and stock in the jar of an electric blender and blend at high speed for 15 seconds. Add bread, 1/2 teaspoon of paprika, remaining 1 teaspoon of salt and a few grindings of pepper, and blend at high speed until the mixture becomes a smooth puree.
When the chicken is cool enough to handle, remove the skin with a small knife and cut or pull the meat away from the bones. Discard the bones, and cut the chicken meat into strips about 1/8 inch wide and 1 to 1 1/2 inches long. Place the chicken in a bowl and add 1 1/2 cups of the walnut sauce, tossing the chicken about with a spoon to coat the pieces well. Mound the chicken on a platter, mask the top with the remaining sauce, and sprinkle with 1/2 teaspoon of paprika. Garnish with parsley if desired.
GREEN LEAF LETTUCE SALAD
Ingredients
Head green leaf lettuce 1 ea
Finely chopped green onions 5 ea
Salt
Oil & Lemon dressing
Wash & dry lettuce. Shred it finely. In a salad bowl,combine with the green onions & a little salt. Sprinkle with the dressing & toss well.
WALNUT & TOMATO PASTE (Muhammara)
Ingredients
Walnuts 1/2 lb.(finely ground)
Bread Crumbs 1/2 cup of
Mild feta cheese, 1 cup (unsalted and crumbled)
Tomato paste 1/2 cup
Tomatoes 2 medium (grated)
Lemon juice 1 ea.
Olive oil 1/2 cup
Garlic 2-3 cloves (crushed )
Red pepper paste 1 Tbsp. (optional)
Salt, pepper, oregano, and crushed bell pepper
Chopped parsley for garnish
Mix the dry ingredients (walnuts, feta cheese, and bread crumbs). Mix the tomatoes, tomato paste, red pepper taste, lemon juice, olive oil, garlic and spices in a separate bowl. Fold the tomato mixture into the dry mixture gently. Garnish with chopped parsley. Serve it on pita bread or sourdough bread. Let muhammara stay overnight before serving so that all the spices are blended well.
CARROT SALAD WITH YOGHURT
Ingredients
Carrots 1 lb.
Onion 1 medium, chopped
Yogurt 1 cup
Garlic 2-3 cloves crushed
Salt to taste
Chopped parsley for garnish
Olive Oil 1/2 cup
Saute chopped onions with olive oil until they are translucent. Add grated carrots and saute until carrots are cooked. Mix with yoghurt, crushed garlic and salt. Garnish with some olive oil and with chopped parsley.
BROAD BEANS PUREE
Ingredients
Broad beans 7 lb
Onion 1 ea
Bunch dill 1 ea
Cup olive oil 2 ea
Salt
Sugar
Put the drained broad beans in water. Add olive oil, salt and sugar. Put one whole onion in and boil. When the broad beans are soft enough , put in a blender and make a puree. Garnish with the minced dill and serve.
FRIED CARROTS
Ingredients
Carrots 5 ea.
Olive oil
Plain Yogurt 1 cup
Garlic 3-4 cloves
Salt
Wash the carrots, peel them ,and cut vertically as quarter of an inch thick circles. Ground three or four cloves of garlic. Mix garlic , salt and one cup of plain yogurt. Heat olive oil a frying pan for few minutes. Fry the carrots in hot olive oil until brown.Lay the fried carrots on paper towels to drain excess oil. Place the carrots on a plate and dress them with the yoghurt, garlic, and salt mixture.
LENTIL FINGERS ( Mercimek Köftesi)
Ingredients
Split hulled red lentils 1 cup
Fine bulgur 1.5 cups
Water 8 1/2 cups
Olive oil 1/2 cup
Onion 2 (1 roughly chopped and 1 finely)
Sweet red pepper 2 tablespoon
Garlic 1/2 clove
Red pepper paste 1 tablespoon
Tomato paste 1 tablespoon
Parsley 1 cup (chopped)
Fresh onions 1 bunch
Wash lentils, place in a medium-size pan, cover with 3.5 cups of water. When it starts boiling, skim. Reduce heat to medium and cook until lentils turn yellow and mushy and most of the water is absorbed. Pour this creamy mixture over the fine bulgur. Stand for about 30 minutes. In a small skillet saute the roughly chopped onion in olive oil slightly. And 2 tablespoons of flaked red pepper. Set aside. Add the finely - chopped onion to lentil - bulgur mixture. Also add salt and both pastes. Knead well. When it is mixed well enough add fresh onion, garlic and some salt. Knead again. Put chopped parsley and dried tarragon on top of that mixture. Add the sauteed rougly chopped onion, knead well again. Shape into egg - size patties. Use damp hands to pinch off and shape .Arrange on a large, flat serving dish. Garnish with lettuce, fresh mint, water cress and with other greens.
MARINATED ROAST PEPPERS
Ingredients
Green Bell Peppers 6 ea
Garlic cloves 3 ea (mashed)
Vinegar 1/2 cup
Salt to taste
Cook peppers in a moderate oven or directly over a gas
flame. Turn frequently to ensure even cooking on all
sides. When the skins are charred & black, they are
done. To peel, place peppers immediately into a plastic bag & seal closed, cover with a towel & let stand for 30 minutes. Peel off the skins & rinse in cold water, pat dry. Cut off the tops & remove seeds. Cut lengthwise into 4 or 5 pieces & arrange on a serving dish. Combine the rest of the ingredients, pour over peppers & refrigerate for several hours. Serve at room temperature.
