RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Turkish Salad (Salade Turkiye) - pareve
Jay Schainholtz wrote: > Does anyone have a good, reasonably easy recipe for this wonderful, > crunchy and spicy Israeli specialty? My daughter finally found this in a Hebrew cookbook, "Sugarless Cooking and Diet;" Benny Mizrahi, editor; Tammuz Publishing, Israel. I will add my comments about ingredients, afterwards. Turkish Salad ~~~~~~~~~~~~~ 2 medium onions 4 medium green peppers 1 large red pepper 3 medium tomatoes 100 grams/3-1/2 oz. tomato paste 1 Tablespoon vegetable oil 50 grams/almost 2 oz. pitted green olives 1 bay leaf salt, pepper, turmeric to taste Dice all of the vegetables, separately. Heat the oil in a large frying pan. Add the onions and saute' until limp. Add the green and red peppers; saute' until soft. Add the tomatoes, olives, bay leaf and seasoning. Saute' until the tomatoes are soft. Add the tomato paste and smooth out by adding water. Cook until all is heated through. Discard the bay leaf. Adjust seasonings. Cool, then refrigerate. Serve chilled. My impressions/advice: The only thing that surprised me about this recipe was that there is nothing to give it the spicy ~heat~ that this salad/condiment usually has. My daughter's suggestion is to add coriander. Mine is to add coriander and/or some dried chili (judiciously). You might also want to add some cumin. Both of us agreed that it really needs the addition of freshly chopped parsley or cilantro, depending on your preference. I think it also could use some chopped *raw* onion. I'd look at the olives as optional. In any event, this should give you a good frame of reference for experimenting to achieve the flavor you want. For those not familiar with the dish, it is usually served as a first course with other Mediterranean salads, hummus, tahina, and the like; as a topping in pita sandwiches; or as a side/condiment with the meat course. Ruth
