PANCARLI BULGUR SALATASI

 

 

 

 

 BULGUR SALAD WITH BEET ROOT

Ingredients:

• 1 cup of coarse bulgur
• 1 large beet root
• 2 cups of boiling water
• 1 bunch of parsley (chopped )
• 1bunch of green onion (chopped )
• 4 tbsp. of extra virgin olive oil
• 1 tbsp. of sumac
• 1 tbsp. of pomegranate molasses
• juice of a lemon
• salt to taste

Wash, peel and grate the beet root. Take it in a sauce pan. Add boiling water and bulgur. Bring it to a boil. Put the lid on. Simmer it until the bulgur is cooked. Set aside until it is cool. Take the cooked bulgur in a large mixing bowl. Add chopped parsley, green onion, olive oil, sumac, pomegranate molasses, lemon juice and salt. Toss it and take it in a serving bowl. 

DEREOTU & YOĞURT SOSLU KIRMIZI PANCAR SALATASI

BEET ROOTS SALAD WITH DILL & YOGURT SAUCE

Ingredients:

6 beet roots
2+1/2 cups of plain yogurt
5 cloves of garlic ( minced )
1 bunch of dill
salt

Boil the roots until soft. Set aside until cold. wash and chopp dill. Peel and grate the beet roots in a mixing bowl. Add yogurt, minced garlic, chopped dill and salt. Stir and take it to a serving dish.

TAZE BÖRÜLCE SALATASI

LONG BEAN SALAD

Ingredients:

1 lb long bean
1 carrot ( peeled and grated )
1 small size red onion (half moon sliced )
1 red sweet pepper ( sliced )
1 yellow sweet pepper ( sliced )
2 tomatoes ( peeled and cubed )
1/4 cup of olive oil
1/3 cup of boiling water
1 tbsp of tomato paste
salt
Chopped fresh dill to decorate

Wash and cut the long beans 2-3 inch parts. Boil the long beans and drain. Discard the remaining water. Take the long beans in a large pot. Add grated carrot on top of  long beans. Add onion on top of carrot. Add sliced pepper on onions. Add cubed tomatoes on peppers. Dissolve the tomato paste in 1/3 cup of boiling water and add it in the pot.  Add olive oil salt. Do not stir. Cover the lid.
Turn the heat on medium low and simmer  for 30 minutes. When it is cooled take it in a serving dish and decorate with chopped dill.

MISIRLI & SALATALIKLI PATATES SALATASI

POTATO SALAD WITH CORN  CUCUMBER
Ingredients:

6 medium size boiled potatoes (grated )
1/3 frozen corn kernel
1 cucumber (grated )
1 cup of plain yogurt
1 bunch of fresh dill
juice of half lemon
salt

Take grated boiled potatoes in a large mixing bowl after it is cooled.Squeeze the juice of grated cucumber. Take the cucumber in the mixing bowl and discard its juice. Chop the dill and add it in the mixing. Add corn kernel, lemon juice, yogurt and salt. Stir and take it in a serving dish.

MANTAR SALATASI

MUSHROOM SALAD

This salad is very tasty and satisfying.  I saw the recipe a long time ago in Turkish on this blog. I made couple of changes. Here is the recipe;

Ingredients:

1 lb fresh mushroom
10-12 green Spanish olives
3 tbsp of frozen corn kernel
1 red sweet pepper
1 orange sweet pepper
1 yellow sweet pepper
2 tbsp of chopped parsley
juice of a half lemon
1 tbsp of olive oil

Wash and dry the mushrooms. Slice and take them in sauce pan. Cover with boiling water and half of a lemon juice. Boil it until it is soft over medium heat.Take the mushroom into a strainer and wash it with cold water.Drain and take it into the mixing bowl.
Slice the olives and peppers and take them in the mixing bowl.Add chopped parsley, corn, lemon juice, olive oil and salt. Stir and take it in a serving dish.

KÖZLENMİŞ SEBZE SALATASI

ROASTED VEGETABLE SALAD

Ingredients:

2 large eggplants
1 red bell pepper
1 large onion
4 tomatoes
2 cloves of garlic ( minced )
1/4 bunch of chopped parsley (
optional )
4 tbsp of olive oil
juice of a lemon
1 tsp of red pepper flakes
salt
Pierce the eggplants, tomatoes, bell pepper and onion with a fork . Grill them until they are soft. Take them out from the oven and let it cool. Peal them and take them in a strainer and wait for 10 minutes to let the liquid out.Chop and take them in a mixing bowl.

In another mixing bowl, whisk minced garlic, lemon juice, pepper flakes, olive oil and salt. Drizzle the sauce on top of salad and stir.

KARIŞIK SEBZE SALATASI

MIXED VEGETABLE SALAD

Ingredients:
3 large zucchinis ( julienned )
3 large carrots ( peeled and julienned)
3 red roasted red bell pepper (chopped )
8 ounces fresh mushroom ( thinly sliced )
3/4 cups frozen corn kernels
1 cups of stuffed green Spanish olives ( sliced )
1 bunch of fresh dill (chopped )

Sauce:
3 tbsp of mayonnaise
3 tbsp of plain yogurt
juice of 1 lemon
1 tsp of granulated sugar
2 cloves of minced garlic
1 tbsp of dried mint
3 tbsp of olive oil, salt

Saute zucchini, carrot and mushroom separately with 2 tbsp of olive oil. When they are cooled, take them in large mixing bowl. Add bell pepper, corn and green olives into the bowl.
Whisk the sauce ingredients in another mixing bowl. Stir in with sauteed vegetable. Take it in a serving bowl. Refrigerate until it is served.

KUSKUS SALATASI

COUSCOUS SALAD

Ingredients:

1 package couscous
1/2 cup of corn kernels
1/2 cup sweet peas
10 small pickles
1 carrot
2 roasted red bell peppers
5 green onions
1 bunch of parsley
juice of a lemon
 5 tbsp of  olive oil
salt

Cook couscous according to the packaging direction. Drain ant take it in a large mixing bowl.
Meanwhile, peel and grate the carrots. Chop parsley, green onion, pickles and roasted bell pepper. Add them into the couscous. Add lemon juice, olive oil and salt. Stir and take it in a serving bowl.

KURU DOMATES & KURU BÖRÜLCE SALATASI

DRIED TOMATOES & BLACK EYED BEANS SALAD

Ingredients:

• 15 pieces of dried tomatoes
• 1/2 cup of cooked black-eyed-beans
• 2 carrots
• 6 green onion
• 1/3 tsp of cumin
• 1 tsp of sumac
• 1/2 tsp of red pepper flakes
• 1/2 tap of salt
• olive oil to drizzle

Take dried tomatoes in a large bowl and add boiling water. Set aside for 15 minutes. Drain and slice them.
Peel and grate the carrots.
Chop green onions.
In a large mixing bowl; take beans, dried tomatoes,carrot and onion. Add cumin, pepper flakes,sumac and salt. Toss them and take it in a serving dish. Drizzle some olive oil and serve.

YOĞURTLU PANCAR SALATASI

BEET ROOT SALAD WITH YOGURT
Ingredients:

• 4 beet roots ( 1 of them for decorating )
• 5 tbsp of thick plain yogurt
• 2 cloves of garlic (minced )
• salt

Boil the roots until soft. Set aside until cold. Peel and grate in a mixing bowl. Add yogurt, minced garlic and salt. Stir and take it to a serving dish. Decorate it with beet root slices.

PİYAZ

WHITE BEAN SALAD


Very simple and healthy dish. I have just had it for lunch. It was very yummy:)

  Ingredients:

• 2 cups of cooked white beans
• 1/2 medium size of red onion  ( sliced )
• 1/2 bunch of parsley ( chopped )
• 1 tsp of sumac
• 1 tsp of red pepper flakes
• juice of half lemon
• 1 tbsp of vinegar
• 3 tbsp of olive oil
• salt
• 1 boiled egg ( sliced )
• 1 tomato ( sliced )
• 6-8 black olives

In a large mixing bowl, take bean, parsley, onion and stir. Add sumac ,red pepper flakes, lemon juice, vinegar, olive oil and salt. Stir and take it in a serving dish. Decorate it with olives, tomato and egg slices.

DEREOTLU PANCAR SALATASI

BEET ROOT SALAD WITH DILL

My mom used to boil beet roots during the winters when I was a child. Each time I refused to eat it when my parents insisted and explained how healthy it is. I had a very good reason for that attitude; it was plain, just boiled and sliced beet roots! I chanced my mind after I tasted this salad at Nigar's house. Now I can say that I like it. Thank you Nigar.

Ingredients:

• 3 beet roots
• 1/2 bunch of fresh dill
• 1/3 bunch of Italian parsley
• 1/2 cup of chopped walnut
• 2 tbsp of extra virgin olive oil
• 1 tbsp of fresh lemon juice
• 1 tsp of vinegar
• salt

Boil the roots until soft. Set aside until cold. Peel and cut into cubes. Take beet in a large mixing bowl. Add chopped parsley, chopped dill walnut, vinegar, lemon juice, vinegar and salt. Stir and serve.

BUĞDAY SALATASI

WHOLE WHEAT SALAD

If you visit this blog regularly, you have already noticed that I had several "Portakal Agaci" recipes. This one is one of them. I love how healthy this salad is.

Ingredients:

• 2 cups of cooked wheat
• 1 cup of frozen corn kernel
• 3 small size of tomatoes ( diced )
• 1 large sweet red pepper ( diced )
• 1 small size of potato
• 1/2 bunch of chopped parsley
• 1/2 bunch of chopped fresh dill
• 4 green onions ( chopped )
• juice of a lemon
• Olive oil
• salt

Wash and peel potato. Cut them into small cubes and fry. Set aside. In a large mixing bowl, take wheat, corn tomato, red pepper,parsley, dill, green onion. Add lemon juice and salt.  Stir all the ingredients well. Add fried potato cubes and stir.

ISPANAK SALATASI

BABY SPINACH SALAD

It is a very simple and satisfying dish that can be served as salad or dip.

Ingredients:

• 1/2 lb of baby spinach
• 3 tbsp condensed yogurt
• 1 clove of garlic
• 2 tsp of extra virgin olive oil
• 1/2 tsp of Turkish red pepper flake
• salt

Take baby spinach and olive oil in pot over low heat.Stir occasionally until spinach absorb its own juice. Turn the heat off and let it cool.Take spinach, yogurt,garlic,red pepper flakes and salt in a mixing bowl and stir. Take it in a serving dish.
  

HAVUÇ SALATASI

CARROT SALAD

Ingredients:

• 8 carrots
• 3 tbsp of olive oil
• 1+1/2 cup of thick plain yogurt
• 3 large cloves of garlic
• salt

 Wash and peel the carrots. Grate and  take them in a medium pot with olive oil over medium heat. Cook them until it absorbs its own juice, stirring occasionally. Set a side until it is completely cool.
Peel and mince the garlic cloves and take them in a large mixing bowl. Add yogurt and salt to the bowl and whisk until smooth.Add carrot the the bowl. Stir and take it in a salad bowl.

BULGURLU YEŞİL MERCİMEK SALATASI

 GREEN LENTIL & BULGUR SALAD


Ingredients:

• 1 cup of uncooked green lentil
• 1/2 cup of uncooked course bulgur
• 1 large size of onion
• 1 bunch of green onion ( chopped )
• 1 carrot ( grated )
• 1/4 bunch of parsley ( chopped )
• 3-4 tbsp of chopped fresh mint ( optional )
• 1/2 tbsp of sumac
• 4 tbsp of olive oil
• juice of 1 lemon
• 1/2 tsp of black pepper
• salt

Take green lentil in a medium pot and add enough cool water to cover. Cook over medium heat.
Drain excess water and set aside.
Take bulgur in a mixing bowl and add 1/2 cup of boiling water on it. Mix and cover  the lid. Let the bulgur soak the water for 15 minutes. Take green lentil and bulgur into the mixing bowl and mix.
Meanwhile, cut onion into halves and slice them thinly. Take olive oil and sliced onion into a medium size of skillet and saute it for 10 minutes over medium heat. Then add grated carrot to the skillet and saute it for another 10 minutes. Take sauteed onion and carrot to the mixing bowl.
Add chopped green onion, chopped parsley, chopped mint, sumac, lemon juice, black pepper and salt to the mixing bowl and mix.

NOHUT SALATASI

CHICKPEAS SALAD

Serves 2.

Ingredients:

• 1 cup cooked chickpeas
• 1/3 cup of corn
• 2 tbsp of chopped black olives
• 1/2 red bell pepper
• 1/4 bunch of parsley
• 2 green onions
• 1/3 tsp of chilli pepper
• juice of a half lemon
• 2 tbsp of olive oil
• salt

Wash and chop green onion, red bell pepper and parsley. Take them in a large mixing bowl. Add chickpeas, corns, black olives and mix .Add lemon juice, olive oil, chilli pepper and salt. Mix it and take it in a serving bowl.

SÖĞÜRME

 COOKED EGGPLANT SALAD

This dish can be served cold or warm. It could be lunch by itself or a side dish with meat.

Ingredients:

• 2 large eggplants
• 1 large onion ( chopped )
• 1 fresh green pepper ( chopped )
• 4 tomatoes (peeled and diced )
• 1/2 tbsp of tomato paste
• 4 tbsp of olive oil
• salt

Pierce the eggplants with a fork . Grill the eggplants until they are soft. Take them out from the oven and let it cool. Peal the crust of eggplants and take the eggplants in a strainer and wait for 20 minutes to let the liquid out.Chop eggplants finely.
In a large skillet, olive oil over medium heat. Add chopped onion and chopped pepper into the skillet and cook them together for 10 minutes. Add tomato cubes, tomato paste into the skillet and cook for another 10 minutes. Add chopped eggplant and stir. Turn the heat down to low and simmer for 10 minutes. Turn the heat off add salt and stir. 

MAKARNA SALATASI

PASTA SALAD

This salad has never disappointed me. I always prepare it to my friends with no doubt. Most of the time they ask for the recipe. It is also very easy to make. Here is my pasta salad recipe;

Ingredients:

• 1/2 lb of pasta ( any kind you like )
• 1/2 cup of frozen corns
• 1/2 cup of frozen peas
• 3 tbsp of mayonnaise
• 3 tbsp of thick plain yogurt
• 1 tsp of ground red pepper
• 1/2 cup of pickle ( chopped )
  
• 1 bunch of green onion ( chopped )
  
• 5 cloves of garlic( minced )
• juice of 1 lemon
• 3 tbsp of vegetable oil
  
• salt

 Cook pasta according to package directions and let it cool for 40-50 minutes. Take pasta in a large mixing bowl. Add green onion, garlic, pickles, corns, peas, mayonnaise, yogurt, red pepper, lemon juice, vegetable oil, salt into the bowl and stir. Take it in serving bowl.

Note: 
The pickle I used was a mixture of carrot, cauliflower, cabbage pickles. If I am out of this kind of pickle, I just use the regular store bought pickles.

MOR LAHANA SALATASI

RED CABBAGE SALAD

Ingredients:

• 1/2 head of small red cabbage ( finely shredded )
• juice of 1 lemon
• salt
• 2 tbsp of extra virgin olive oil

 Take shredded cabbage, lemon juice and salt  in a large mixing bowl and rub it for 5 minute. Take it in a salad bowl and drizzle olive oil on top.