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Turkish food at home
7 TURKISH SALAD RECIPES l Söğüş, Season, Shepherd’s, Spoon, Gavurdağı, Purslane and Gypsy’s Pilaf
Music: Yemen Turkusu – Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I’d like to share with you, my version of 7 Turkish Salad recipes. These salads are so easy to make, simply delicious and healthy. To give you ideas here are one serving portions, but feel free to prepare large batches. Turkish salad dressings are traditionally simple, I believe we like to taste the food itself, as usual. But I also share the recipe of my favorite salad dressing, at the end of this video.
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SÖĞÜŞ SALATA is the simplest and perfect for lazy moods or busy days.
All you have to do is, slice some cucumbers and tomatoes.
It is served without any dressing, but you can add some olive oil, salt, pepper, sumac and dried thyme, if not feeling too lazy
Söğüş Salad is also served with basic Turkish breakfast.
MEVSİM SALATA (Season Salad) is a good option for winter.
Chop the same amount of lettuce and red cabbage finely, grate the carrots.
Arrange veggies in a serving plate next to each other, making sure not to mix.
You can also use pickled red cabbage, if desired.
Before serving, add some olive oil, lemon juice, salt to taste and garnish as desired.
ÇOBAN SALATA (Shepherd’s Salad) You need one of each: tomato, cucumber, long green pepper and a small onion.
Peel the onion, cut into cubes, rub with some salt and set aside.
You can use cucumber peeled, peeled into strips or unpeeled, whatever your heart desires.
I usually remove and discard seeds of cucumber, then cut into cubes and use in my salads.
Remove and discard stem of tomato, peel if desired, then cut into cubes.
Dice the pepper finely.
Transfer tomato, cucumber and pepper into a serving plate.
Rinse and drain the onion, then add on top, mix.
Before serving, add some olive oil, lemon juice (or vinegar) and season with salt to taste.
KAŞIK SALATASI (Spoon Salad) is very similar to Shepherd’s Salad.
The difference is that, Spoon Salad has the same veggies, but chopped more finely this time.
It might be a good idea to remove seeds of tomato, to make a finely diced tomato.
Before serving, add some olive oil, lemon juice or vinegar and season to taste.
To turn Spoon Salad into GAVURDAĞI SALAD, add one handful chopped fresh parsley and mint, on top of finely chopped veggies.
You can also add 1 clove grated garlic, if desired.
Add some olive oil, 1 tbsp lemon juice and pomegranate molasses.
Sprinkle a pinch of salt and sumac.
Add 1 finely chopped green onion.
Toast 2-3 tbsp chopped walnuts in a pan, over medium low heat for about 3-4 minutes.
And sprinkle on top of Gavurdağı Salad, just before serving.
To make SEMİZOTU SALATASI (Purslane Salad), cut off any roots from a bunch of purslane.
Transfer leaves into a bowl, fill the bowl with water.
Add 1 tbsp vinegar, set aside for 5 minutes.
Lift them out of the water (leaving any dirt or grid behind) and drain.
Then soak in water until they look thoroughly clean, making sure to change the water 2-3 times.
Remove and discard any bad leaves.
Chop coarsely, transfer into a bowl.
Add some olive oil, season to taste.
Add 3-4 tbsp thick yogurt and mix well, you can also add 1 clove grated garlic if desired.
Make sure all the leaves are covered with yogurt, and if too thick add a little water.
Transfer into a serving plate, garnish as desired and serve.
You can chill it for several hours, and it can be served as a salad or mezze dish.
To make GYPSY’S PILAF SALAD, I use a special cheese called ‘Karaca Otlu’.
You can also use, Turkish Tulum or Çökelek cheese (or Ricotta), making sure to add a pinch of black sesame seeds.
Transfer 1 cup cheese into a bowl.
Add 1 of each: tomato, cucumber and green pepper, deseeded and cubed.
Add 7-8 olives, mix.
Drizzle with some olive oil, season with black pepper to taste.
Check the cheese for the saltiness, then add some salt if needed and serve.
You can serve Gypsy’s Pilaf for breakfast, or as a light lunch/dinner in summer.
To make my favorite SALAD DRESSING, just prepare a salad of your choice.
(I usually add chopped fresh mint and green onion into my salads.)
FOR DRESSING: Squeeze 1/2 lemon juice and transfer into a tiny jar.
Add 1 tbsp vinegar and 1/2 tsp mustard on top, mix well.
Add 1/2 tsp or to taste salt, sprinkle a good pinch of black pepper.
Crumble and add 1 tsp dried basil.
Measure the mixture, then add the same amount of olive oil on top.
Close the lid tightly.
Shake well and use as needed, before serving the salad.
The dressing keeps for up to 2-3 days at room temp.
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