SHEPHERD’S (ÇOBAN) SALAD (Turkish/Greek, Vegan, Vegetarian)




 


 



Ingredients  ( 2 servings )


2 medium cucumbers     8-10 ripe, firm cocktail tomatoes (or 1 medium tomato)


2 long green Italian peppers     ½ medium size red onion     Plenty of chopped Italian parsley


1 tbsp olive oil     1 tbsp red wine vinegar (or to taste)     Salt


Optional: 6-8 black olives     Optional: Crumbled feta cheese

 



Instructions


1.  Dice finely the red onion, green peppers, deseeded cucumber, deseeded and drained tomatoes and parsley.


2.  In a small bowl or cup mix the ingredients.


3.  Whip the olive oil, vinegar and salt in a cup. Pour over the salad. Mix. 


4.  Put the olives on top (if using).


5.  Sprinkle with crumbled feta cheese (if using).

 

Comments

Post a Comment

Popular posts from this blog

RICE PILAF WITH CAPELLINI NOODLES AND CHICKPEAS (Turkish, Vegan)

Image
    Ingredients  ( 4 servings ) 1 cup long-grain rice     1/4 cup capellini (angel hair) noodles 3/4 cup canned chickpeas (or precooked dry chickpeas)     2 tbsp vegetable oil Salt     1 ½ cups boiling water Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Put the canned chickpeas in a bowl of water for about 15 minutes. Rinse and drain. 2.    Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot. 3.   Add the capellini (angel hair) noodles. If the noodles are uncut and long, break them roughly into 1 inch (2.5 cm) pieces before adding to the oil. 4.   Fry until golden brown. 5.   Add the rice and salt.   Cook over medium heat for about 3 minutes, stirring constantly. Do not allow the rice to stick to the pan.   6.   Meanwhile boil the water. 7.   Put the chickpeas on top of the rice. Do not stir. ...
Read more

EZO BRIDE’S SOUP (EZO GELİN ÇORBASI) (Turkish, Vegan)

Image
    Ingredients  ( 4 servings ) Soup:     1 cup red lentils     2 tbsp large-grain bulgur     1 tbsp rice     1 medium onion 2 cloves garlic     2 heaped tbsp tomato paste     2 tbsp vegetable oil     7 cups hot water     Salt, pepper Sauce:     2 tbsp vegetable oil     2 tbsp flour     1 tbsp red pepper flakes or red hot chili powder 2 tbsp dried mint   Instructions 1.   Wash the red lentils under running water for a few minutes to eliminate the starch. 2.   Chop the onion and garlic finely. 3.   Heat 2 tbsp vegetable oil in a pot and add the onions. 4.   Sauté the onions over medium heat for about 3-4 minutes until they are transparent. 5.   Add the chopped garlic. Sauté for another minute.   6.   Add the red lentils, bulgu...
Read more

OVEN ROASTED BABY ZUCCHINI (Turkish, Vegan, Vegetarian)

Image
  Ingredients  ( 4 servings ) 8 oz (225 gr) baby zucchini     2 tbsp extra virgin olive oil (or more) 3 tbsp bread crumbs     3 tbsp freshly grated parmesan or vegan parmesan  1 tbsp minced parsley     1 clove of garlic, minced finely Salt and black pepper   Instructions 1.   Preheat the oven to 400 degrees F (200 degrees C). 2.   Wash and dry the zucchini. 3.   Brush an ovenproof shallow dish or oven tray lightly with olive oil. 4.   Cut the zucchini in half lengthwise and place on the dish or tray, cut side up. 5.   Brush the zucchini lightly with olive oil. 6.   Sprinkle lightly with salt and pepper. 7.   Mix together the breadcrumbs, parmesan cheese, garlic and parsley. 8.   Spread the mixture over the zucchini and drizzle with a little more olive oil. 9.   Roast the zucchini halves for about 5 minutes or until the zucchi...
Read more