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Foodbuzz
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Two Summer Salads
July 18th, 2008 | Category: Salad, Turkish Cuisine, Vegetarian
Come summer, I find a box full of organic produce on my desk every Monday morning. Big, bright red tomatoes that do smell and taste like tomatoes, tiny crunchy seedless cucumbers, crisp & sweet green peppers and a bunch of tender purslane. And how can I forget the dark purple eggplants that will perfume my kitchen all week long while they bake in the oven with a drizzle of olive oil and a generous sprinkle of cinnamon?
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Mung Bean Salad
June 19th, 2008 | Category: Salad, Turkish Cuisine, Vegetarian
The above mung bean salad wasn’t actually included in the original “San Francisco on The Bosphorus” menu. Instead, I planned to prepare another traditional salad called Gavurdagi, which is usually served at kebab restaurants. A small Mexican restaurant on Columbus Street (crossing Chestnut) that we used to visit with colleagues for lunch on a regular basis was the inspiration. They would always bring a complimentary bowl of tortilla chips accompanied by three different salsas while we anxiously waited for our burritos. Gavurdagi salad is very similar to a Mexican salsa. Finely chopped cucumbers, tomatoes and onions suddenly transform into a delightful spicy salad with the addition of red pepper flakes, sumac, olive oil and pomegranate molasses. I always order it along with a lahmacun before my main course at a kebab restaurant.
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