Cooking is not limited to dishes that are now trending, such as pizza, sushi or boar knees. Unadvertised kitchens also have something to borrow. In any case, those who at least once tried some Turkish salad will not refuse to repeat this wonderful experience. And taste other dishes "from the same opera."
Piyaz
So called Turkish Bean Salad. The composition is somewhat unusual, although it almost does not include any exotic ingredients, the taste is unforgettable, cooking is elementary.
Beans are boiled until tender, it will take a glass. Hard boiled also two eggs. A medium-sized onion is cut into half rings and poured for several minutes with diluted vinegar. Two tomatoes and eggs are cut in proportion to the beans, the onion is washed and added to the rest of the ingredients. You need to dress with special sauce. For him, three tablespoons of beans are kneaded into gruel and combined with half a glass of tahina (sesame paste), a stack of grape vinegar, juice squeezed from half a lemon, grated garlic, zira and four tablespoons of olive oil. After stirring, the Turkish salad is sprinkled with parsley and garnished with olives.
Eggplant in the studio!
Turks respect this vegetable very much, applying it in the first courses, and in the second, and in appetizers. Turkish salad is also very good with them. The recipe requires a couple of eggplant, pierced in several places, bake until soft, peel off the skin, decant the excess liquid and cut. Then the vegetable is mixed with three chopped garlic slices, a pair of tablespoons of olive oil, two tablespoons of lemon juice and a quarter cup of natural yogurt. The spiciness of taste is achieved by cayenne and black pepper; after layout in portions, the dish is sprinkled with chopped parsley.
Unusual turkish salad
This dish must be prepared immediately before serving, otherwise it will turn into a slurred porridge. In advance, you need to bake until ready the bell pepper, remove the peel from it and cut into strips. Several slices of bread are either fried until golden or passed through a toaster and broken into equal slices. A bunch of lettuce leaves is torn by hands, 3-4 tomatoes are cut into small pieces, a small onion is divided into thin half rings. This Turkish salad is seasoned with a mixture of olive oil, pomegranate syrup and lemon juice. On the table he is placed in portioned bowls, sprinkled with sumac and chopped herbs.
Without bulgur, nowhere
This cereal is popular in Turkey no less than eggplant. And the salad from it turns out hearty, tasty, mouth-watering. Its preparation begins precisely with it: 150 g of bulgur are boiled, mixed with two tablespoons of tomato paste and left to cool. A few pine nuts are dried in a pan. Two tomatoes and half a long cucumber are cut randomly. Shallots and garlic clove are chopped. Chopped onion, mint, parsley. All components are mixed with the addition of a spoonful of chili flakes, juice from one lemon, five tablespoons of olive oil and two sumacs. Serve Turkish salad with bulgur immediately. So it tastes better.
Turkish post
The dish is suitable for everyone who follows the church regulations. At the same time, it will delight tasters with both taste and appearance. The onion head is cut into halves of the rings, poured with freshly squeezed orange juice with the addition of a spoonful of suma seasoning. If not, sourness can be given half a teaspoon of lemon juice. A third of a kilogram of Chinese cabbage is finely chopped, slightly crumpled and poured into a bowl of onion. Cucumber is cut in half circles, half of sweet pepper - in squares, dill with parsley - finely. All this is gently mixed, formed into a slide and sprinkled with ground pepper.
Turkish Salad with Crab Sticks
It is unlikely that this snack is related to the cuisine of the country of the same name, but it is called that way. And under this name has won widespread recognition of the eating public. From a typical “crab” salad (sticks, eggs, corn) it differs radically and, in our opinion, for the better.
The central component, that is, crab sticks, is cut noticeably larger, into cubes with a side of a centimeter. If you don’t like such slicing, you can reduce the size of the fragments, but no more than half. An equal amount of good ham, i.e. 200 grams, is cut with a not very thick straw. Large red bell pepper and three tomatoes are similarly cut. However, the shape of chopped tomatoes can repeat the shape of sticks. Cheese is rubbed on the largest grater; it is taken as much as "crabs" or ham. For dressing, light mayonnaise is used; aesthetes can replace it with natural yogurt mixed to taste with spicy mustard.
You will surely like Turkish salads - photos clearly demonstrate their appetizing! Even if it seems to you that they include incompatible products - reject doubts, recipes are checked and approved by generations of Ottomans and millions of tourists.