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x0x Salads

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  • Turkish Culture List
    x0x Salads Found in different forms in almost every cuisine in the world, salads are a number one preference with healthy eaters. The French eat theirs after
    Message 1 of 1 , Jun 21, 2009
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      x0x Salads

      Found in different forms in almost every cuisine
      in the world, salads are a number one preference
      with healthy eaters.

      The French eat theirs after the main dish... to
      prepare their palates for the cheese to follow.
      Turks and Italians consume this vitamin powerhouse
      together with the main dish, especially if it's
      fish. The English and the Americans tuck into
      theirs as soon as they sit down at the table... to
      stimulate their appetites. Yes, we may have
      different ways of eating them, but it is salads we
      are talking about. Salads, which are found on
      dining tables almost all over in the world.

      Unfortunately however salad has not yet found the
      place it merits in the world of gastronomy.
      Derived from 'sal', the Latin for salt, the word
      connotes 'salted things' or 'the preparation and
      consumption of raw vegetables with olive oil,
      vinegar and salt'. Most of our data concerning
      salads is obtained from documents dating back to
      the Roman era and from French and English sources.
      As such, it is information about the history of
      salad in Europe. But salad has a past as old
      perhaps as the history of man himself.

      For, until the discovery of fire and the invention
      of cooking, early humans met their nutritional
      needs by consuming foodstuffs such as vegetables,
      greens, fruits and nuts.In a sense, therefore,
      salad could be said to constitute the backbone of
      the earliest human diet.


      Salad occupies a special place too in Anatolia,
      whose fertile lands found favor with a variety of
      different civilizations over the centuries. But
      the flavors offered by a wide range of foodstuffs
      in Anatolia from fresh greens to legumes do not
      always go by the name of salad. In the Southeast,
      for example, salad may sometimes consist solely of
      fresh parsley and mint. Similarly, an abundance of
      expertly chopped greens tossed with the pleasantly
      tart syrup made from the juice of the Urfa
      pomegranate may accompany a meal. Meanwhile in
      Turkey's Mediterranean cuisine, 'tahina' (thick
      sesame oil) and citrus fruit, both the juice and
      the fruit itself, are used in salads, while olive
      oil and the juice of unripe grapes play the lead
      roles in the salads of the Aegean region.

      I would like now to pass along to you a recipe for
      a 'Green Salad' taken from the first Ottoman
      cookbook, Melce'ut Tabbah'in (The Cooks' Refuge),
      published in 1844. The mention in this recipe of
      the Judas tree, which adorns the Bosphorus and has
      a special place in Ottoman culture, is sufficient
      proof, I believe, of how highly salad was regarded
      in Ottoman cuisine.


      Four people are required for the making of a good
      salad... A generous person to add the olive oil, a
      fair person to add the vinegar, a stingy person to
      add the salt and, finally, a patient person to do
      the tossing. Let us take a look now at some of the
      pitfalls of salad making. If you want to make a
      tasty salad, the washed ingredients must be well
      dried, because any water left on them will dilute
      the flavor of the dressing

      Another important requirement is that the salad
      materials must make the acquaintance of the olive
      oil first... Only after the surface of the salad
      greens has been coated with olive oil should the
      vinegar or lemon juice and salt be added. Of
      course, the most crucial thing for ensuring a
      tasty salad is that you make it with ingredients
      that are in season. Now the time has come to leave
      you with some salad recipes, each one tastier than
      the last.

      Grilled Vegetable Salad


      2 aubergines, 3 bell peppers (red, yellow or
      green), 5 green onions, 10 cloves of garlic, 1
      zucchini, 4 tbsp virgin olive oil, 2 tbsp
      pomegranate syrup, 1/2 tsp salt

      Preparation:Grill all the vegetables. Peel the
      aubergines and core the peppers. Cube the
      vegetables and place in a mixing bowl. Add the
      olive oil, pomegranate syrup and salt and mix.
      Transfer to a salad plate and serve

      Cottage Cheese Salad

      Ingredients:1 kg lor (a soft, white, curd cheese),
      1 red or yellow pepper, finely chopped, 4 green
      onions, finely chopped, 1/2 bunch dill, finely
      chopped, 1/2 bunch parsley, finely chopped, 8
      cherry tomatoes, 4 tbsp of virgin olive oil juice
      of one lemon

      Preparation:Mix the cheese with the chopped herbs
      and vegetables in a bowl. Add the olive oil and
      lemon juice and arrange on a serving platter.

      Purslane Salad

      Ingredients:2 bunches of purslane, 1/2 cup virgin
      olive oil, 4 tbsp yoghurt, 1 tbsp walnut meats, 1
      tsp red pepper flakes, 1/4 tsp salt, 2 tbsp
      vinegar, 1 clove garlic, crushed

      Preparation:Tear off the purslane leaves, wash
      well and drain in a colander. For the dressing:
      Place the yoghurt, vinegar, salt and olive oil in
      a bowl and mix thoroughly. The mixture will be
      runny. Place the purslane in a bowl and pour the
      dressing over it. Garnish with the walnut meats
      and red pepper flakes.

      Garden Salad

      Ingredients:4 tomatoes, 5 green onions, 1 bunch of
      parsley, 1/2 cup tomato juice, 1/2 cup olive oil,
      1 lemon, 4 long, thin hot green peppers (sivri
      biber) 1/4 tsp salt

      Preparation:Skin the tomatoes and remove the pips.
      Chop the green onions, parsley, and green peppers
      finely and mix together. Add the tomato juice,
      olive oil, lemon juice and salt and toss again.
      Remove to a salad bowl and serve.

      Circassian Beans

      Ingredients:500 g cooked green beans, finely
      chopped, 2 tbsp yoghurt, 1 tbsp mayonnaise, 1 tbsp
      virgin olive oil, 1/4 tsp salt, 1/4 tsp black
      pepper, 2 tbsp walnut meats

      Preparation: Drain the cooked beans. Add the olive
      oil, salt and pepper and mix well. Beat the
      yoghurt and mayonnaise in a separate bowl. Remove
      the beans to a serving plate. Pour the sauce over
      them and garnish with the walnut meats.

      Chefs Salad

      Ingredients: 2 thin slices of veal ham, 2 thin
      slices of salami, 50 g poached chicken breast, 50
      g yellow Kathar cheese, 1 tomato, 1 cucumber, 1
      hard-boiled egg, 1/2 iceberg lettuce, finely

      Preparation:Place the chopped lettuce in a salad
      bowl. Cut the ham, salami, chicken breast, cheese,
      tomato and cucumber into julienne strips and slice
      the egg. Arrange over the lettuce and serve with
      the dressing of your choice.

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