2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Cooking is not limited to trendy dishes like pizza, sushi or boar knee. Unadvertised kitchens also have something to borrow. In any case, anyone who has ever tried any Turkish salad will not refuse to repeat this wonderful experience. And taste other dishes “from the same opera.”
Piyaz
This is the name of the Turkish salad with beans. The composition is somewhat unusual, although it almost does not include any exotic components, the taste is unforgettable, the preparation is elementary.
The beans are boiled until cooked, it will need a glass. Two eggs are also hard-boiled. A medium-sized onion is cut into half rings and poured with diluted vinegar for several minutes. 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 season with a special sauce. For him, three spoons of beans are kneaded into gruel and combined with half a glass of tahina (sesame paste), a glass 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
The Turks respect this vegetable very much, using it in first courses, second courses, and snacks. Very good with them and Turkish salad. The recipe calls for a couple of eggplants, pierced in several places, baked until soft, peeled, drained of excess liquid and cut. Then the vegetable is mixed with three chopped garlic cloves, a couple of tablespoons of olive oil, two tablespoons of lemon juice and a quarter cup of natural yogurt. Spicy flavor is achieved through cayenne and black pepper; after laying out in portions, the dish is sprinkled with chopped parsley.
Fancy Turkish Salad
This dish needs to be cooked just before serving or it will turn into a slurry. In advance, you need to bake the bell pepper until tender, remove the skin from it and cut into strips. Several slices of bread are either toasted until golden brown or passed through a toaster and broken into equal pieces. A bunch of lettuce leaves is torn by hand, 3-4 tomatoes are cut into small pieces, a small onion is divided into thin half rings. This Turkish salad is dressed with a mixture of olive oil, pomegranate syrup and lemon juice. It is placed on the table in portioned bowls, sprinkled with sumac and chopped herbs.
Without bulgur anywhere
This cereal is as popular in Turkey as eggplant. Andsalad from it is hearty, tasty, appetizing. Its preparation begins just 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 cloves are minced. 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 sumac. Turkish salad with bulgur should be served to eaters immediately. It tastes better this way.
Turkish fasting
The dish is suitable for anyone who follows church prescriptions. At the same time, it will delight tasters with both taste and appearance. The onion head is cut into halves of rings, poured with freshly squeezed orange juice with the addition of a spoonful of sumac seasoning. If it is not there, sourness can be given with half a teaspoon of lemon juice. A third of a kilogram of Chinese cabbage is thinly chopped, slightly wrinkled and poured into a container with onions. The cucumber is cut in semicircles, half of the sweet pepper - in squares, dill with parsley - finely. All this is carefully mixed, made into a slide and sprinkled with ground pepper.
Turkish salad with crab sticks
This appetizer is unlikely to be related to the cuisine of the country of the same name, but it is called that way. And under this name won wide recognition of the eating public. From a typical "crab" salad (sticks, eggs, corn) it differs radically and, in our opinion, for the betterside.
The central component, that is, crab sticks, is cut noticeably larger, into cubes with a side of a centimeter. If you don’t like this cut, you can reduce the size of the fragments, but no more than twice. An equal amount of good ham, that is, 200 grams, is cut into not very thick strips. Similarly, a large red bell pepper and three tomatoes are cut. However, the shape of chopped tomatoes can repeat the shape of sticks. The cheese is rubbed on the largest grater; it is taken as much as "crabs" or ham. Light mayonnaise is used for dressing; aesthetes can replace it with natural yogurt mixed to taste with spicy mustard.
You will definitely like Turkish salads - the photos clearly demonstrate their appetizing! Even if it seems to you that they include incompatible products - put aside doubts, the recipes are tested and approved by generations of Ottomans and millions of tourists.
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