Kirazli Roka Salatasi Recipes

CHOBAN SALATASI (TURKISH "SHEPHERD'S" SALAD)

Choban Salatasi (Turkish

Make and share this Choban Salatasi (Turkish "Shepherd's" Salad) recipe from Food.com.

Provided by BonnieZ

Categories One Dish Meal

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 large tomatoes, peeled,seeded & diced
2 cucumbers, peeled,seeded & diced
3 small green peppers or 3 small wax peppers
6 radishes, thinly sliced (optional)
3 green onions (white part only sliced) or 1 white onion, sliced into rings
1/2 cup flat-leaf Italian parsley, finely chopped
6 tablespoons lemon juice
1/4 cup olive oil
salt
pepper

Steps:

Have all the vegetables cut into similar size, diced.
English cucumbers work best; remove seeds from larger ones.
Combine all ingredients in bowl.
Mix dressing and gently toss just before serving salt and pepper to taste.

KURU MEYVELI ROKA SALATASI FOR 2

Kuru Meyveli Roka Salatasi for 2 image

Turkish arugula salad with dried fruit. From tukishcookbook.com. Good quality unsulphured dried fruit, please! Try fresh apricots and/or figs when in season!

Provided by COOKGIRl

Categories Turkish

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

approximately 3 cups baby arugula, cleaned and spun dried
salt, to taste
3 dried apricots, thinly sliced
2 dried figs, thinly sliced
4 -5 cherry tomatoes (sliced in half or similar size tomatoes)
2 tablespoons roasted pistachios
2 tablespoons pomegranate molasses
2 tablespoons extra virgin olive oil (or more if desired)

Steps:

Arrange the cleaned arugula leaves on two salad plates. Sprinkle with salt and toss.
Arrange the remaining salad ingredients on top of the arugula.
Whisk the extra virgin olive oil and pomegranate molasses together and drizzle over the salad.
Serve immediately.

Nutrition Facts : Calories 214.2, Fat 17.1, SaturatedFat 2.3, Sodium 36.1, Carbohydrate 15.4, Fiber 2.7, Sugar 11.1, Protein 2.5

ARUGULA SALAD WITH WALNUTS (CEVIZLI ROKA SALATASI)

Arugula Salad With Walnuts (Cevizli Roka Salatasi) image

From turkishcookbook.com. I think if I ever visited Turkey I would quickly become fat and happy. Tulum cheese is the traditional cheese in this intensely flavored salad. It is described as "tangy" in taste. Unfortunately tulum is impossible to find here (I'll have to call around town and see if I can locate it). Meantime, in its place I substituted a good quality chevre and the second test run-freshly grated myzithra. If anyone has a better cheese suggestion for the salad, please let me know! Don't say Velveeta. The arugula may suddenly wither and die on the spot. The fresh basil and dried pomegranate seeds are my addition.

Provided by COOKGIRl

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 bunch arugula
4 ounces soft fresh goat cheese
one handful walnuts, crushed in medium size, lightly roasted
2 tablespoons pomegranate paste (NOT grenadine syrup! No, no!)
3 tablespoons extra virgin olive oil
scant 1/4 teaspoon crushed red pepper flakes (I whirled red pepper flakes in a coffee mill to powder-reduced from 1 teaspoon)
salt
fresh crack black pepper
2 tablespoons fresh basil, cut into thin ribbons (NOT dried basil!)
scant 1 tablespoon dried pomegranate seeds (fresh if available, dried cranberries a decent substitute)

Steps:

Note: the dressing tastes best if prepared at least 1 hour in advance of serving.
Wash and drain the arugula well.
Depending on the size of the leaves, leave whole or chop up into smaller pieces.
Arrange the arugula on a platter or on 4 individual salad plates.
Whisk all the dressing ingredients. Taste and adjust seasonings. If you want the dressing a little spicier, add more of the (powdered) red pepper flakes.
Drizzle dressing over the arugula; gently toss. Add goat cheese (or tulum cheese if available). Garnish walnuts on top.
Finally, add the basil leaves and if desired, garnish each serving with a light toss of dried pomegranate seeds.

KIRAZLI ROKA SALATASI

Kirazli Roka Salatasi image

From turkishcookbook.com. A salad from Istanbul. Note: because fresh cherries are out of season (shame, because Rainier cherries from Washington state would be amazing in this recipe!) I replaced them with sweet dried cherries. You also have the option of substituting other seasonal fruit: peaches, pears, etc. in either fresh or dried form. Turkish feta subbed for the tulum cheese (the latter which I've yet to find here locally).

Provided by COOKGIRl

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

one bunch arugula, washed and drained (about 3-4 cups)
handful sweet cherries, pitted, sliced
1 small red onions or 1 small white onion, cut into rings
tulum cheese (or feta cheese, goat or ricotta cheese, crumbled)
4 -5 almonds, slivered, lightly toasted
extra virgin olive oil
lemon juice
salt

Steps:

Season the arugula leaves lightly with salt and lemon juice. Place on a serving platter.
Arrange the rest of the ingredients over the top. Drizzle some extra virgin olive oil all over the salad. Serve immediately.

TURKISH LENTIL SALAD (ADAS SALATASI)

Turkish Lentil Salad (Adas Salatasi) image

You can garnish as you desire with chopped tomatoes, olives, cucumbers or feta cheese. If your lemons are large, one will do.

Provided by BakinBaby

Categories Lentil

Time 7m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups lentils (rinsed)
4 cups water
1/4 cup olive oil
1 red onion (chopped)
3 garlic cloves (minced)
2 teaspoons cumin
1 -2 lemon (juiced-to taste)
1/4 cup parsley (minced)
salt & freshly ground black pepper
2 tomatoes (seeded and diced) (optional)
10 -15 black olives (optional)
1/4 cup feta cheese (optional)
1/2 cup cucumber (seeded & diced0 (optional)

Steps:

Cook lentils over medium heat simmer covered 20-30 minute Do not overcook, drain and rinse with cold water.
Heat olive oil in a saute pan over medium heat, add onion and cook until translucent, add garlic & cumin, cook another minute.
Place lentils in a large bowl, add onions, cumin & stir in lemon juice, parsley, salt and pepper.
Set aside for at least 30 minutes.
Garnish with tomatoes, olives, cheese or cucumbers.

Nutrition Facts : Calories 260, Fat 14.2, SaturatedFat 2, Sodium 15.3, Carbohydrate 25.8, Fiber 9, Sugar 3.6, Protein 9.9

TOMATO SALAD - DOMATES SALATASI

Tomato Salad - Domates Salatasi image

This salad goes well with most Turkish meals, particularly in summer when tomatoes are at their best. You can arrange the salad any way you like, I have listed the way I prefer to arrange the salad. If you wish to peel the tomatoes and cucumber you may however it is not necessary. You can make this salad one hour before serving. Original recipe comes from a book called "Turkish Cookbook" by Tess Mallos

Provided by Chef floWer

Categories Lemon

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 medium tomatoes, firm and thinly sliced
2 cucumbers, thinly sliced
1/2 cup black olives, drained (less olives if you prefer)
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon white vinegar
1 tablespoon flat leaf parsley, finely chopped
1 teaspoon of fresh mint, finely chopped
salt, to taste
pepper, to taste
3 parsley sprigs

Steps:

Arrange thinly sliced tomatoes on the outside of the platter.
Pierce thinly sliced cucumbers with fork few times each and arrange in the middle of platter (inside the circle of tomatoes).
Beat together dressings (olive oil, lemon juice, white vinegar, parsley, mint, salt and pepper).
Pour over the salad, then cover with cling wrap and refrigerate until salad is required.
Just before serving the salad, place olives on top, in between the row of tomatoes and cucumber.
Then garnish with parsley springs.
Enjoy.

Nutrition Facts : Calories 125.5, Fat 10.5, SaturatedFat 1.5, Sodium 89.5, Carbohydrate 8.3, Fiber 1.9, Sugar 4.1, Protein 1.6

PANCAR SALATASI

Pancar Salatasi image

Turkish Beetroot salad from "Turkish Cooking" Drained yoghurt is basically yoghurt put into a muslin cloth and let to drip away some of the liquid (or whey) giving a thicker yoghurt. Hang the yoghurt for about 4 hours.

Provided by Coasty

Categories Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

3 beetroots
500 ml yoghurt, drained
1/2 teaspoon caraway seed
salt & pepper
1 tablespoon mint, fresh & chopped

Steps:

Wash the beetroots and cook by boiling. Cool.
When cool peel the beetroots and cut into small cubes.
Hold aside 1/4 cup beetroots for garnish.
Mix beetroots with all the other ingredients. Cover and refrigerate to chill.
Garnish with diced beetroots and mint sprigs.

Nutrition Facts : Calories 63.9, Fat 2.8, SaturatedFat 1.8, Cholesterol 11.1, Sodium 58.7, Carbohydrate 6.6, Fiber 0.6, Sugar 6, Protein 3.4

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