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LOCATION: Recipes >> Middle Eastern >> Turkish Salad 02

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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.

Notes:: 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.


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