RFCJ RECIPE ARCHIVE
Posted by : Jay D. Schainholz Turkish Salad (Salade Turkiye) #3 - pareve
Thank you so much for your efforts and advice. Just yesterday, I found a new recipe for Turkish Salad that I think captures the "Harif" aspects ---but is essentially the same as your proferred recipe! To the kitchen on Friday afternoon for experimentation... TURKISH SALAD Source: "From the Kitchen with Love" by Ruth Sirkis (in Hebrew) Yield: 6-8 servings 3 medium onions 4 tablespoons oil 4 green peppers 2 sweet red peppers (gamba) 3 tomatoes 100 grams green olives 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon cumin 1 bay leaf 100 grams tomato paste Dash of hot pepper 2 tablespoons of minced parsely 1. Peel and mince the onions. Fry in oil in a large frying pan for about 10 minutes or until the onions have a yellowish color. 2. In the meantime, clean the peppers, remove the seeds and inedible parts. Cut into small pieces. Add to the onions and steam in a covered pan for about 5 minutes; until the peppers are soft. 3. Dice the tomatoes, remove the pits from the olives and cut them in small pieces and add to pan. Then add the bay leaf, black pepper, cumin, salt, tomato paste and hot pepper (according to taste). Cook in a covered pan for about 15 minutes on a low - medium flame. 4. Before serving remove the bay leaf. Add the minced parsely. 5. Can be served hot or cold, or ground well.
