Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Havuçlu Yoğurt (Carrot with yogurt)
250 gr carrots
3 tablespoons extra virgin olive oil
2 cloves of garlic
300 gr yogurt
sea salt
1/2 bunch fresh dill finely chopped
put the olive oil in a skillet. Add the grated carrot and the garlic and saute for 8-10 minutes. Add the salt and let cool. Pour the yoghurt into a mixing bowl, and add the sauteed carrots and the dill. Mix well and remove to a serving platter. Enjoy
3 tablespoons extra virgin olive oil
2 cloves of garlic
300 gr yogurt
sea salt
1/2 bunch fresh dill finely chopped
put the olive oil in a skillet. Add the grated carrot and the garlic and saute for 8-10 minutes. Add the salt and let cool. Pour the yoghurt into a mixing bowl, and add the sauteed carrots and the dill. Mix well and remove to a serving platter. Enjoy
Lahana Salatası (Cabbage Salads)
1/2 white cabbage very fine chooped
2 apples peel and grate
3 tablespoons mayonnaise
5 tablespoons yoghurt
sea salt
white pepper
3 tablespoons extra virgin olive oil
juice of half a lemon
Separate and wash the white cabbage leaves, then chop very fine. Peel and grate the apples. Place the yoghurt, mayonnaise, olive oil, lemon juice and seasonings in a mixing bowl and whisk. Add the chopped cabbage and grated apple, mix well and transfer to a serving dish. Enjoy
2 apples peel and grate
3 tablespoons mayonnaise
5 tablespoons yoghurt
sea salt
white pepper
3 tablespoons extra virgin olive oil
juice of half a lemon
Separate and wash the white cabbage leaves, then chop very fine. Peel and grate the apples. Place the yoghurt, mayonnaise, olive oil, lemon juice and seasonings in a mixing bowl and whisk. Add the chopped cabbage and grated apple, mix well and transfer to a serving dish. Enjoy
Grilled Halloumi Cheese
500 gr Halloumi or (Kefalotyri) cheese
5 tablespoons extra virgin olive oil
15 cherry tomatoes
1 tablespoon sour pomegranate syrup
Let the Halloumi cheese stand briefly in water to remove the salt. Cut into finger-size slices. Drizzle with olive oil and grill. Alternatively, you may brown it in a skillet. Roast the cherry tomatoes in the oven and arrange around the cheese on a serving plate. Drizzle with sour pomegranate syrup to taste.
5 tablespoons extra virgin olive oil
15 cherry tomatoes
1 tablespoon sour pomegranate syrup
Let the Halloumi cheese stand briefly in water to remove the salt. Cut into finger-size slices. Drizzle with olive oil and grill. Alternatively, you may brown it in a skillet. Roast the cherry tomatoes in the oven and arrange around the cheese on a serving plate. Drizzle with sour pomegranate syrup to taste.
Goat Feta Cheese with Tomatoes and Basil
300 gr Goat Feta cheese
2 medium tomatoes
3 tablespoons extra virgin olive oil
1/2 bunch fresh basil
Cut the cheese and tomatoes in thin slices. Place one slice of tomato between every three slices of cheese, add the basil leaves and arrange on a serving plate. Drizzle with olive oil and serve.
2 medium tomatoes
3 tablespoons extra virgin olive oil
1/2 bunch fresh basil
Cut the cheese and tomatoes in thin slices. Place one slice of tomato between every three slices of cheese, add the basil leaves and arrange on a serving plate. Drizzle with olive oil and serve.
White beans salad (piyaz)
White beans salad is very popular salad dish in Turkey, and is often served with köfte.
540 ml canned white kidney beans, washed and rinsed
1 red onion, thinly sliced
2 long green peppers, seeded and thinly sliced
1 tomato, seeded and finely diced
1/4 cup fresh italian parsley finely chopped
1/4 cup extra virgin olive oil
red wine vinegar or lemon
sea salt
black pepper
4 pepper pickles or goat feta cheese for garnish
Put the beans and other ingredients in a large bowl, then add the extra virgin olive oil, red wine vinegar, salt and black pepper, mix gently. Serve garnished with pepper pickles or goat feta cheese.
540 ml canned white kidney beans, washed and rinsed
1 red onion, thinly sliced
2 long green peppers, seeded and thinly sliced
1 tomato, seeded and finely diced
1/4 cup fresh italian parsley finely chopped
1/4 cup extra virgin olive oil
red wine vinegar or lemon
sea salt
black pepper
4 pepper pickles or goat feta cheese for garnish
Put the beans and other ingredients in a large bowl, then add the extra virgin olive oil, red wine vinegar, salt and black pepper, mix gently. Serve garnished with pepper pickles or goat feta cheese.
Turkish spoon salad, ezme salad
Very favorite Turkish salad. Serve it with T bone, ribs, steak, chops and kebabs.
3 tomatoes skinned and finely diced
1 red pepper seeded and finely diced
1/2 english cucumber or 1 lebanese cucumber finely diced
1medium red onion peeled and finely diced
3 tablespoons italian parsley finely chopped
1 teaspoon tomato paste (my prefer is hot Turkish red pepper paste)
1 teaspoon red - wine vinegar
1/4 cup extra virgin olive oil
sea salt
black pepper
lemon slice for garnish (optional)
Place the finely diced tomatoes, red pepper, cucumber, onion and chopped parsley on a large chopping board. Then use sharp, large knife to chop them all together to fine dice. Scrape into a large bowl, then add the wine vinegar, olive oil, paste, salt and black pepper. Stir throughly and leave for 30 minutes to macerate.
3 tomatoes skinned and finely diced
1 red pepper seeded and finely diced
1/2 english cucumber or 1 lebanese cucumber finely diced
1medium red onion peeled and finely diced
3 tablespoons italian parsley finely chopped
1 teaspoon tomato paste (my prefer is hot Turkish red pepper paste)
1 teaspoon red - wine vinegar
1/4 cup extra virgin olive oil
sea salt
black pepper
lemon slice for garnish (optional)
Place the finely diced tomatoes, red pepper, cucumber, onion and chopped parsley on a large chopping board. Then use sharp, large knife to chop them all together to fine dice. Scrape into a large bowl, then add the wine vinegar, olive oil, paste, salt and black pepper. Stir throughly and leave for 30 minutes to macerate.
Roasted red peppers with feta cheese
Very famous meze in Turkish Cuisine. Serve with warm flat bread (Turkish pide).
5 large red peppers
6 tablespoons extra virgin olive oil
2 garlic cloves
1/2 cup feta cheese
sea salt
black pepper
Preheat the oven. Roast the peppers, until blistered and charred all over, 15 to 20 minutes. Remove from the oven, then put them in a large bowl and cover with plastic wrap and leave to cool.
After, when cool enough to handle, peel skin away from the peppers and pull away the seeds. Cut the peppers into 1/2 inch wide strips. Cut 2 garlic cloves into thin slivers. In a 10 inch saute pan add 6 tablespoons olive oil and garlic. Over medium heat, stir garlic until it starts to turn golden, add red peppers and continue stirring for 2 more minutes, after remove from the heat and add feta cheese, salt and black pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors.
5 large red peppers
6 tablespoons extra virgin olive oil
2 garlic cloves
1/2 cup feta cheese
sea salt
black pepper
Preheat the oven. Roast the peppers, until blistered and charred all over, 15 to 20 minutes. Remove from the oven, then put them in a large bowl and cover with plastic wrap and leave to cool.
After, when cool enough to handle, peel skin away from the peppers and pull away the seeds. Cut the peppers into 1/2 inch wide strips. Cut 2 garlic cloves into thin slivers. In a 10 inch saute pan add 6 tablespoons olive oil and garlic. Over medium heat, stir garlic until it starts to turn golden, add red peppers and continue stirring for 2 more minutes, after remove from the heat and add feta cheese, salt and black pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors.
Tomato salad with goat feta cheese
A favorite healthy salad using vegetables and cheese, make it wonderfully crunchy.
1 pound cherry or pear tomatoes or vine - ripened tomatoes
5 fresh green onions
5 ounces goat feta cheese
2 tablespoon extra virgin olive oil
1 tablespoon sherry vinegar
sea salt
black pepper
if use cherry or pear tomatoes, make halved or use vine - ripened tomatoes skinned and thickly sliced. Fresh green onions, peeled and sliced into wafer thin rings. Put the tomatoes in a serving bowl and add green onions, vinegar, salt, olive oil and black pepper, and let marinate for 8 minutes, tossing occasionally. Then combine the goat feta cheese.
1 pound cherry or pear tomatoes or vine - ripened tomatoes
5 fresh green onions
5 ounces goat feta cheese
2 tablespoon extra virgin olive oil
1 tablespoon sherry vinegar
sea salt
black pepper
if use cherry or pear tomatoes, make halved or use vine - ripened tomatoes skinned and thickly sliced. Fresh green onions, peeled and sliced into wafer thin rings. Put the tomatoes in a serving bowl and add green onions, vinegar, salt, olive oil and black pepper, and let marinate for 8 minutes, tossing occasionally. Then combine the goat feta cheese.
Subscribe to:
Posts (Atom)