International Food Recipes

Turkish Salad Recipe

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes

Vartabit
Chicken With Beans
Baklava
Turkish Delight

Stuffed Mackerel
Chickpea Salad
Turkish Salad

rachael ray acai

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.