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Salads

Smoked Eggplant Salad with Olive Oil; Patlicanli Eksileme Salatasi

 

Patlicanli Eksileme; Smoked eggplant salad with vegetables, parsley and dried mint.



This is a wonderful, refreshing salad from southern Turkey, Antakya, and one of my favorites, featuring Turkey’s beloved eggplant “patlican”. Traditionally, the eggplant here is cooked over an open fire, which gives a delicious, smoky flavor. This dish can be served as part of a “mezze” – appetizer- or can accompany grilled meats.

When I made the pastry with smoked eggplants the other day, I grilled two extra eggplants to make these salads. It is packed with flavor; a very welcome mezze for warm summer days. The dried mint really adds a wonderful flavor to the salads, most refreshing.

Serves 4
Preparation time: 15 minutes Cooking time: 45 minutes

1 medium eggplant (aubergine)
1 large tomato, peeled and finely chopped
1 green or red bell pepper, finely sliced
1 onion, finely sliced
A handful of fresh flat parsley, finely chopped
Juice of 1 lemon
15 ml / 1 tablespoon extra virgin olive oil
10 ml /2 teaspoon dried mint
Salt and freshly ground black pepper

Preheat oven to 200 C / 400 F

Cook the eggplants (aubergines) on a barbecue grill or over and open gas flame turning occasionally by the stalks until the outer skin is charred and blistered and the inner flesh soft. (Alternatively they can be baked in a hot oven for about 45 minutes). Peel away the burnt skin and discard the stalks. Put the flesh in a colander to drain away any bitter juices. (You can prepare the eggplants this way a day in advance; squeeze lemon juice over to retain its color and keep in the fridge covered). Finely chop the flesh and set aside.

Hold the eggplant under cold running water to cool, and then peel the skin, leaving the soft flesh. Slice it roughly into a serving dish and add the tomatoes and bell pepper.

In a separate dish, rub the onion with a good pinch of salt and drain its juice. This softens the onion slightly, making it much more palatable. Add the onion to the salad along with the chopped peppers, tomato and parsley.

To make the dressing, combine lemon juice, extra virgin olive oil, dried mint, salt and pepper to taste. Drizzle over the salad, mix well and serve.

Afiyet Olsun!

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Purslane Salad with Garlic Yoghurt; Yogurtlu Semizotu Salata

 

Lambs lettuce salad with garlic yoghurt; Yogurtlu semizotu salatasi

Purslane salad with garlic yoghurt; Yogurtlu semizotu salatasi

Preparation time: 10 minutes

Serves 2

This lovely, refreshing salad is very easy and quick to make and makes a wonderful appetizer, meze or a side dish served with grilled meats, poultry and pasta. At home in the restaurants, this salad is served as part of a meze spread with warm pita bread, lovely feta cheese, hummus and olives. This combination also makes a wonderful and healthy lunch alternative. Watercress or lamb lettuce can replace purslane well too.

60 gr / 2 oz fresh purslane leaves, washed and drained
8 oz / 1 cup plain yoghurt
1 garlic cloves crushed
1/2 teaspoon Kosher or Maldon sea salt
1 teaspoon dried mint
2 teaspoons extra virgin olive oil
Red pepper flakes to sprinkle

Crush the garlic with a little salt that will soften the garlic and release its oils. In a wide bowl, beat the yoghurt with the garlic. Season with black pepper and remaining of the salt.

Combine purslane into the bowl, add the dried mint and mix well. Transfer into a serving bowl and sprinkle a few red pepper flakes over. Drizzle extra virgin olive oil over and serve immediately.

Afiyet Olsun,

Ozlem

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Spicy Bulgur Wheat Salad with pomegranate molasses – Kisir

 

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Kisir; bulgur wheat salad with tomatoes, onions, olive oil and pomegranate molasses; a delicious bowl of health

My good friend Kate came over and we made Kisir today; it was lovely to cook with a friend and share the food. Kate is such a foodie and it is amazing to see how the food connects people no matter where we come from, a universal language. We talked about how important it is for us to be able to share and have an access to the recipes from our mothers, grandmothers, and be able to pass on to friends, family and to the next generation. More than being recipes, they really reflect our heritage, culture, traditions and keep the memories alive.

I am delighted to include this wonderful Spicy Bulgur Wheat Salad, Kisir and 90 more healthy, authentic Turkish recipes at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. I love this salad so much that it is at the cover of my cookery book! If you would like to get a Signed copy of Ozlem’s Turkish Table, you can order at this link; it can make a wonderful gift to yourself or to a food lover.

So here comes kisir. Kisir is a specialty in the southeast of Turkey, from where the country’s spicier dishes hail. It is offered as a welcome to the guests in the homes of Antakya, where my roots are from, and in Gaziantep. Kisir is generally made with nar eksisi (sour pomegranate syrup) instead of lemon juice – though it is common to use lemon juice for Kisir at northwest Turkey. It can be rolled into balls and served nestling in crunchy lettuce leaves. This dish is perfect for buffets or as part of a barbecue spread. It really is a “bowl of health and goodness” with fresh vegetables, bulgur – packed with fiber and pomegranate sauce full of antioxidants.

This wonderful, refreshing can be prepared a couple of days in advance and can be stored in the fridge for 4-5 days. As a matter of fact, it tastes even better a day or two later it’s made! I hope you can get to try the recipe. If you can’t find pomegranate molasses, a good balsamic vinegar and lemon juice also works well in this bulgur wheat salad. Turkish hot pepper paste, biber salcasi is used widely in this salad in Southern Turkish cooking; you can always make your own red pepper paste, here is my recipe.

Serves 4 – 6
Preparation time: 25 minutes

2 cups coarse bulgur wheat
2 cups hot water
15ml/1 tablespoon tomato paste
15ml/1 tablespoon red pepper paste (optional)
1 teaspoon paprika, chili flakes or red pepper flakes
Juice of 1 lemon
2 tablespoon concentrated sour pomegranate sauce
45ml/3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 green onions, finely chopped
4 tomatoes, finely chopped
Handful of finely chopped Italian parsley
1 teaspoon salt
Freshly ground black pepper
Lettuce leaves to serve

Mix the bulgur wheat, salt, ground black pepper, red pepper flakes (or paprika or chili flakes), tomato paste, red pepper paste and the chopped onion and knead thoroughly – this will help all the flavors marry and the onion to soften-. Pour the hot water over this mixture and stir, then leave to stand for about 15 minutes. It should absorb all the water by the end of this period. The bulgur should be of a dry consistency.

Add the lemon juice and the pomegranate syrup together with the extra virgin olive oil and knead well again. Stir in the remaining ingredients and combine thoroughly.

Serve as a salad in a bowl garnished with lettuce leaves. Alternatively, take spoonfuls of the mixture and with wet hands roll into balls the size of walnuts. Refrigerate until required.

Kisir; bulgur wheat salad with vegetables, olive oil and pomegranate molasses

Kisir; bulgur wheat salad with vegetables, olive oil and pomegranate molasses

Note: Bulgur wheat unlike cracked wheat, is a grain made from the cooked wheat berries which have the bran removed, and are then dried and pounded. There are two varieties generally available, fine and coarse. If you can get the fine bulgur wheat, use 1/2 cup water for 1 cup fine bulgur wheat.

Afiyet Olsun,

Ozlem

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