Monday, May 12th 2008

Turkish Salad Recipe

2 medium onions
4 medium green peppers
1 large red pepper
3 medium tomatoes
100 grams/3-1/2 oz. tomato paste
1 Tablespoon vegetable oil
50 grams/almost 2 oz. pitted green olives
1 bay leaf
salt, pepper, turmeric to taste

Dice all of the vegetables, separately.

Heat the oil in a large frying pan. Add the onions and saute'
until limp. Add the green and red peppers; saute' until soft.
Add the tomatoes, olives, bay leaf and seasoning. Saute' until the
tomatoes are soft. Add the tomato paste and smooth out by adding water. Cook until all is heated through. Discard the bay leaf. Adjust seasonings. Cool, then refrigerate. Serve chilled.

In any event, this should give you a good frame of reference for
experimenting to achieve the flavor you want.

For those not familiar with the dish, it is usually served as a
first course with other Mediterranean salads, hummus, tahina, and the like; as a topping in pita sandwiches; or as a side/condiment with the meat course.

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