TURKISH BEAN AND HERB SALAD
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h30m
Yield Serves eight
Number Of Ingredients 12
Steps:
- Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.
- Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.
- Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 16 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams
TURKISH SHEPHERD'S SALAD
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey's. The recipe is adapted from one in "The Little Foods of the Mediterranean," by Clifford A. Wright.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 4 grams
TURKISH SALAD
This delicious fresh vegetable salad is found on dining tables throughout Turkey and served prior to the main course.
Provided by Geema
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl and chill for at least 1 hour before serving.
Nutrition Facts : Calories 41.5, Fat 2.5, SaturatedFat 0.4, Sodium 104.2, Carbohydrate 5, Fiber 1.4, Sugar 2.5, Protein 1
TURKISH PIYAZ (BEAN SALAD)
From my one stop Turkish recipe site: turkingcookbook.com. I replaced half of the white cannellini beans with kidney beans for added color.
Provided by COOKGIRl
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and drain the beans.
- Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).
- Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
- Before serving, garnish with eggs, black olives and parsley.
- Servings are estimated.
- Preparation time is estimated using canned beans.
Nutrition Facts : Calories 334.7, Fat 15.2, SaturatedFat 2.8, Cholesterol 139.9, Sodium 339.1, Carbohydrate 34.5, Fiber 11.5, Sugar 5, Protein 16.5
TURKISH GREEN BEAN SALAD
In this recipe the onions and tomatoes bring out a sweet, nutty flavor in the beans. It's based on a recipe from The Good Life Mediterranean Diet Cookbook.
Provided by PanNan
Categories Turkish
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pot, heat the olive oil over medium high heat. When the oil is hot, add the onion and garlic and saute 5 minutes until the onions are soft.
- Add the green beans, tomatoes, sugar, salt and pepper to the pot, cover and let stew over medium heat for 45 minutes or until the beans are very soft.
- Transfer the beans to a serving dish and garnish with chopped mint, lemon wedges and a dollop of yogurt on top.
Nutrition Facts : Calories 239.1, Fat 18.9, SaturatedFat 2.9, Cholesterol 2, Sodium 601.4, Carbohydrate 17.1, Fiber 4.8, Sugar 9.5, Protein 3.7
TURKISH-STYLE BRAISED GREEN BEANS
In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil - usually with tomatoes, onions and one or two other ingredients - until they have almost lost their shape. Then they are cooled and served at room temperature, when their flavors are at their fullest. Very often an herb or citrus juice is added just before serving for a little spark; thick yogurt and lemon wedges are standard accompaniments. It's probably obvious that these dishes are pretty much ideal for warm-weather meals. They not only can be made in advance, but also must be, so they can cool down. Even a day or two ahead is fine; just take them out of the refrigerator about 45 minutes before serving.
Provided by John Willoughby
Categories dinner, weekday, side dish
Time 1h
Yield 4 side-dish servings
Number Of Ingredients 11
Steps:
- In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
- Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
- Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 596 milligrams, Sugar 11 grams
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