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LOCATION: Recipes >> Salad Recipes >> Turkish Salad

Print this Recipe    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.

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