Simple and Delicious Green Lentil Salad with Herbs - Maydanozlu Yeşil Mercimek Salatası

 Green Lentil Salad with Herbs

My friend Zinnur, ever so busy, somehow always finds time to get the friends together at her house. This salad was everybody's favorite at the last dinner party she had. Simple, yet delicious lentil salad. Cumin gives the salad its authentic Middle Eastern flavor and of course as a natural remedy for gas and indigestion, it goes very well with lentils as it does with beans. Cumin also has antioxidant, antimicrobial and anti-diabetic properties. So, enjoy the flavor and feel good about eating this salad.

Ingredients:

• 2 cups water
• 1 cup green lentils
• 1 tea spoon salt
• 1/4 cup olive oil
• 3 table spoons apple cider vinegar
• 1 teaspoon cumin
• 1/2 cup parsley, finely chopped
• 45-5 green onions (about 1/2 cup), finely chopped
• Salt and pepper to taste

Directions:
Bring water to a boil in a pot over medium high heat. Add rinsed lentils and a teaspoon of salt, stir. When it starts to boil, reduce heat to low and let it simmer until lentils are tender, about 15-20 minutes. Drain, do NOT rinse lentils; place them in a bowl. Add olive oil while lentils are still hot. This allows lentils absorb the flavor. Wait until lentils cool down to room temperature. Taste the lentils, if they need salt, add salt to your taste. Add all other ingredients, gently stir with a spoon. Transfer to a serving dish. Garnish with a few sprigs of parsley. Serve chilled or at room temperature.

Afiyet olsun! Bon Appetit!

Dry Green Lentils

Green onions, parsley and cumin

Green Lentil Salad ready to be tossed

Green Lentil Salad with Herbs

Red Beet Green Apple Salad

Red Beet Green Apple Salad

I don't believe there are any Turkish recipes that use raw beets. Typically in Turkish Cuisine, beets are cooked before they are added to salads or mezes. That said, when I was visiting my family in Izmir in April, one of our long time family friends, Yildiz abla made us a beet salad to die for. Simple, yet delicious, a bright colored, zesty salad made with raw beets, green apples, herbs and walnuts. Enjoy!

Ingredients:

• 1 large or two small red beet
• 1 large green apple (Granny Smith)
• ¼ cup fresh dill, finely chopped
• ¼ cup fresh parsley, finely chopped
• ¼ cup walnuts, chopped
• 2 green onions, finely chopped (optional)
• ½ cup fine bulgur
• 1 cup boiling water
• ¼ cup olive oil
• Juice of 1 lemon
• 1 table spoon pomegranate paste/molasses (optional)
• Salt and pepper to taste
• A few sprigs of parsley or dill for garnish

Directions:

Peel the red beet, wash and grate using the fine side of the grater. Place it in a large bowl.

Wash and grate the green apple using the coarse side of the grater. Add it to the bowl. 

Place bulgur in a separate bowl. Add boiling water to it. Stir with a spoon, let it sit for a couple of minutes allowing bulgur to soak the water in. Using a strainer, drain excess water. Add bulgur to the bowl, mix with a spoon.

Finely chop dill and parsley.  Add the herbs and chopped walnuts to the bowl. Mix gently with a spoon. Add the olive oil, lemon juice, pomegranate paste (optional), salt and pepper. Stir with a spoon. Cover the bowl and chill it in the refrigerator for at least 30 minutes allowing all the flavors to come out.

Transfer to a serving dish. Garnish with fresh parsley or dill leaves.

Bon Appetit! Afiyet Olsun!

Peeled beet, green apple, dill and parsley

Finely Grated Beets

Coarsly Grated Greeen Apples

Chopped dill and parsley

Bulgur soaked in hot water

Chopped walnuts

Red Beet Green Apple Salad

 

Cauliflower Tabule Salad

Cauliflower Tabule (Tabbouleh) Salad - Karnıbahar Kısırı

Tabule (Tabbouleh) is a traditional Lebanese salad made with fine bulgur, finely chopped herbs, seasoned with olive oil and lemon juice. Turkish version, called “Kısır”, has less green herbs, sometimes with added chopped tomatoes and tomato paste. My friend Semra suggested that I try using cauliflowers instead of bulgur. Hesitantly I gave it a try and the result was a delicious salad with less calories and no gluten.

Enjoy!

Cauliflower Tabule Salad

Ingredients:

• 2 cups cauliflowers
• ¼ cup fresh parsley, finely chopped
• ¼ cup fresh dill, finely chopped
• ¼ cup fresh mint, finely chopped
• 1 cup tomatoes, chopped
• ¼ cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• A few sprigs of mint for garnish

Directions:

Remove cauliflower florets from the cauliflower head, discarding the stems. Wash and drain. Place in a food processor and chop until florets turn into small particles. Place cauliflower in a large bowl.

Finely chop all herbs. Cut tomatoes into small pieces. Add all into the bowl. Add olive oil, lemon juice, salt and pepper.  Mix well with a spoon. Cover the bowl and let it chill in the refrigerator allowing flavors to mix. 

Transfer to a serving dish. Garnish with fresh mint leaves.

Bon Appetit! Afiyet Olsun!

Finely Chopped Cauliflowers

Finely Chopped Herbs

Chopped Tomatoes

All ingredients mixed

Cauliflower Tabule Salad

Kale Salad with Tahini Dressing

Kale Salad with Tahini Dressing

Ingredients:

• 6 cups baby kale
• 1 medium green apple, sliced
• 1 medium orange, peeled
• 1 small avocado, diced
• 2  Tbsp hemp seeds (optional)
• 2-3 Tbsp raw pumpkin seeds (pepitas)
• 1/2 cup oranges
• 1/2 small sweet onion, thinly sliced (optional)
• black pepper to taste

Dressing:

• 2 1/2 Tbsp tahini (sesame paste)
• 3 Tbsp seasoned rice vinegar
• 2 tsp apple cider vinegar
• 1 tablespoon avocado or grape seed oil
• 1 tsp pomegranate molasses

Directions:
For dressing, mix together all ingredients with a whisk or by shaking in a bottle. Taste and make adjustments to your taste. I usually at least quadruple the recipe and save the left over dressing in the fridge for future use with other salads. Set aside the dressing.

Wash and drain kale. Remove any stems that are sticking out. 

Cut apple into slices and then cut each slice across in thin triangles.

Peel oranges with a knife, exposing the juicy orange part. Cut oranges in half lengthwise. Place on the flat side. Cut each half again lengthwise, then slice across.

Combine kale, apples and oranges in a large bowl. Add thinly sliced onions (optional). Add enough dressing to cover the leaves. Toss well to make sure the dressing is evenly distributed. Add hemp (optional) and pumpkin seeds, avocados and gently toss again. Transfer to a serving dish, serve chilled.

Bon Appetit! Afiyet Olsun!

Baby kale

Baby kale stems removed

Kale Salad ingredients

Kale Salad ready for tossing

Kale Salad with Tahini Dressing

Barley Salad with Pomegranates

Barley Salad with Pomegranate Seeds

I make a quinoa salad similar to this. I was having my friends for lunch and I planned to cook quina pilaf to serve with stew. So, I did not want to have a quinoa salad and decided to use barley instead.  It came out just as delicious. Pomegranate seeds add a fresh sweet taste to this tangy salad. Enjoy!

Ingredients:

• 1 cup pearl barley
• 5 cups boiling water
• ½ cup walnuts, coarsely chopped
• ¼ cup fresh dill, chopped
• ¼ cup fresh mint, chopped
• 1 medium carrot, julienne cut
• Zest of one medium orange
• ¾ cup pomegranate seeds
• 1 avocado, diced
• 3 table spoon olive oil (you can also use any good oil like avocado or grape seed oil)
• 3 tablespoons seasoned rice vinegar
• 1-2 table spoons lemon juice
• Salt and pepper to taste

Directions:

Soak barley in cold water at least for 2 hours or overnight. It soaks a lot of water, use a large bowl and plenty of water. In a large pot, boil 5 cups of water. Drain barley, add it to the boiling water and let it simmer until it is tender, about 10 minutes. Drain, let it cool to room temperature.

In a large bowl, mix barley with all of the ingredients except pomegranate seeds and avocado. Toss well, then add pomegranate seeds and diced avocado. Gently stir and transfer to a serving dish. Garnish with a sprig of fresh mint. Serve chilled.

Bon Appetit! Afiyet Olsun!

Dry barley

Barley soaked in water

Pomegranate seeds

Orange zest

Coarsely chopped walnuts

Barley Salad with Pomegranate Seeds

Roasted Eggplant Salad with Almonds and Mint - Nazuktan

Roasted Eggplant Salad with Almonds and Mint - Nazuktan

Roasted Eggplant Salad with Almonds and Mint - Nazuktan

Nazuktan is a Central Anatolian recipe. I have first tasted it in my friend Nesli's house and loved it. There's a similar meze with roasted eggplants and yogurt, however, what makes this one a special delicacy is the toasted almonds and a little drizzle of molasses on top. Enjoy!

Ingredients:

• 2 large eggplants or a 23 oz jar of fire roasted eggplants
• 1 cup thick, Greek style yogurt
• juice of 1 lemon, about 1 1/2 tablespoons
• 2-3 cloves of garlic, mashed
• 3 tablespoons toasted sliced almonds
• 3 tablespoons of fresh mint, roughly chopped
• Salt and pepper to taste

Garnish: 

• A few sprigs of fresh mint
•  1 tablespoon of toasted sliced almonds
• 1 teaspoon grape molasses

Directions:

If you are using fire roasted eggplants from a jar, skip this paragraph. If you are using fresh eggplants, first wash the eggplants. Poke into the eggplants with a skewer or a small knife at 3-4 places for even cooking. Roast them on the barbecue, approximately 15 minutes on each side. Turn to make sure all sides are evenly cooked. The skin will look dark, almost charred, but when you press on it with a fork, the inside will feel soft. Remove from heat, set aside to cool. Peel the outer skin, place on a board and gently chop to small pieces.

If you are using eggplants from a jar, drain the juices by placing the contents in a strainer for about 15 minutes. In a bowl, combine eggplants, yogurt, lemon juice and mashed garlic. Mix well with a spoon. Add almonds, fresh mint, salt and pepper to taste and gently mix with a spoon. Place on a serving dish. Garnish with a few sprigs of fresh mint leaves and toasted sliced almonds. Drizzle molasses over the plate and serve.

Afiyet Olsun! Bon Appetit!

Fire Roasted Eggplant in a Jar

Eggplant in Strainer

Nazuktan Ingredients

Salad Mixture

Roasted Eggplant Salad with Grape Molasses Drizzled

Roasted Eggplant Salad with Almonds and Mint - Nazuktan

Spinach Salad with Orzo & Cheese - Sehriyeli Ispanak Salatası

Spinach Salad with Orzo and Cheese

Ingredients:

• 1 bag (6 oz) fresh baby spinach
• 1/4 cup orzo (barley shaped pasta)
• 1 table spoon pine nuts, roasted
• 2 cups water
• 1/4 cup black olives, pitted sliced
• 1/4 cup green olives, pitted sliced
• 1/2 cup pearl tomatoes
• 1/4 cup feta cheese or goat cheese, crumbled

For Salad Dressing:

• 1/4 cup olive oil
• 1/4 cup lemon juice (juice of 1 lemon)
• 1/4 teaspoon Dijon mustard (optional)
• Salt and pepper to taste.

Directions:
Prepare salad dressing first by mixing all ingredients and shaking well.

Wash and drain spinach, set aside.
Boil 2 cups of water in a pot. Add orzo and a pinch of salt, cook until tender, about 5-8 minutes. Drain and set aside to cool.
Roast pine nuts in a pan, stirring constantly. Roast until golden brown, set aside.

Place spinach and the rest of the dry ingredients in a bowl. Add salad dressing. Toss the salad making sure all ingredients are mixed well. Serve.

Afiyet Olsun! Bon Appetit!

Uncooked Orzo

Baby Spinach and Pearl Tomatoes

Sliced Black and Green Olives

Raw Pine Nuts

Roasted Pine Nuts

Spinach Salad with Orzo (without Cheese)

Arugula Salad with Walnuts and Feta Cheese - Cevizli Roka Salatası

Arugula Salad with Walnuts and Feta Cheese - Cevizli Roka Salatası

Arugula is surely one of the Mediterranean salad favorites. In Turkey it is commonly served on the side by itself, with no dressing, as a mustary green to eat with kebaps and other main dishes. Arugula in that region has a much more mustardy taste than those sold in the markets in Southern California. To make up for the missing spicy taste, I use a salad dressing with mustard. Recipe for the salad dressing will yield much more than you would need for this batch. You can keep the unused portion in the refrigerator to use with other salads later.

Simple and quick to make, hope you'll enjoy this salad.

Ingredients:

1 bag (5-6 oz) fresh baby arugula
1/2 cup walnuts, coarsely chopped
1/2 cup feta cheese, crumbled

For Salad Dressing:
1/2 cup olive oil
1 teaspoon dijon mustard
juice of 1 lemon
1 table spoon balsamic vinegar (optional)
1 clove garlic, crushed (optional)
Salt and pepper to taste.

Directions:
Prepare salad dressing first by mixing all ingredients and shaking well.

Wash and drain arugula. Remove excess stems. Place arugula, walnuts and feta cheese in a bowl. Add 1/4 cup of salad dressing, toss and serve.

Afiyet Olsun! Bon Appetit!

Coarsly chopped walnuts

Arugula cleaned, drained, excess stems removed

All ingredients tossed in a bowl

Arugula Salad with Walnuts and Feta Cheese - Cevizli Roka Salatası