Juicy, crunchy red radishes – turp, as we call in Turkey- add a lovely, punchy colour and a delightful peppery taste to dips and salads. In southern Turkey, in Adana region as well as in Antakya, we make a delicious, refreshing radish salad with a simple tahini sauce. We serve this Tahinli Turp Salatasi as part of a mezze spread, especially to accompany Oruk or Icli Kofte, our version of the Middle Eastern Kibbeh. The refreshing, peppery flavors of the radish salad complement the rich, nutty Oruk very well.
Tahini or Tahin, as we call it in Turkish, is a paste made from sesame seeds; it is a much loved ingredient in southern Turkish cooking as well as in the Middle East and Eastern Mediterranean. We use tahini in dips like hummus, salads and in baking, as in this tahini bread rolls. Most supermarkets carry tahini these days; make sure to give it a good stir before using it as it tends to separate.
I hope you can give this delicious, nutritious radish salad with tahini a go; so easy to make and packed with flavor. Here I’d like to thank my talented seramic artist cousin, dear Nihal Sarioglu and Zen Ceramics in Istanbul for my beautiful plate, showcasing this lovely radish salad with tahini sauce.
- 200 gr / 7 oz. red radishes, washed and pat dried
- 1 clove of garlic, crushed with salt and finely chopped
- Juice of 1 small lemon
- 15 ml/ 1 tbsp. tahini, stirred
- 30 ml/ 2 tbsp. extra virgin olive oil
- 5 ml/ 1 tsp. cumin
- 5 ml/ 1 tsp. red pepper flakes or chili flakes
- Sea Salt and freshly ground black pepper to taste
- Flat leaf parsley to decorate
- Clean and pat dry the radishes. Trim off the stem end and tip, keep the skin.
- Grate the radishes and place in a bowl. Sprinkle some salt over and let the moisture come out, for 5 minutes.
- Using an absorbent kitchen paper towel or clean tea towel, squeeze the grated radishes to get rid of the excess moisture. Later, place them in a serving bowl.
- To make the tahini sauce; combine the tahini, chopped garlic, lemon juice and extra virgin olive oil in a small container and mix well. Season with sea salt and freshly ground black pepper to your taste.
- Pour in this sauce over the grated radishes and combine well.
- Sprinkle the ground cumin and red pepper flakes over the radish salad with tahini and decorate with flat leaf parsley.
- Afiyet Olsun.
Stuffed grapevine leaves, aubergine with lentils, Turkish flat breads and More; Let’s create a Turkish Feast; Sunday 13th December, 12 noon – 3.30pm; Divertimenti Cookery School – Hands On –
Turkish cuisine not only reflects a rich historical and cultural heritage, it is also healthy and a feast to all your senses. Kick off the festive season in style and join us for an unforgettable day of scrumptious Turkish food, history and culture at my Turkish Cookery class at Divertimenti Cookery School on Sunday 13th December, 12 noon – 3.30pm. During this Hands On class, you will be amazed to see how easy it is to recreate these delicious courses once you have a go. From courgette fritters with feta and dill, mucver, to stuffed vine leaves, yaprak sarma, from aubergines, lentils and peppers cooked in olive oil to Pide, Turkish flat breads with toppings and stuffed apricots dessert with walnuts, you will have a chance to create and enjoy an authentic, wholesome Turkish feast, great for entertaining.