Turkish Salad his delicious fresh vegetable salad is found on dining tables through- 1/4 cup fresh lemon juice Tout Turkey and served prior to the main course. 2 tablespoons water 1 tablespoon olive oil Ingredients 1/4 teaspoon salt 1 1/2 cups diced tomatoes 1/8 teaspoon fresh ground pepper 1 cup diced green bell pepper Preparation 1 cup diced peeled cucumber Combine all ingredients in a bowl and chill for at least 1 hour before serv- 1/2 cup minced fresh parsley ing. 1/3 cup green onion
Kofta (Turkish Meatballs)
hese are the well-known Turkish Kofta, delicious little Preparation Tmeat balls or patties. You can make them with beef, but Make the bread crumbs by breaking up 2 slices of stale but lamb is traditional and makes them very special. not dried out whole wheat bread into the bowl of a food 1 cup fine fresh breadcrumb processor. Whizz until finely crumbed. Add the ground lamb 1 lb lean ground lamb and the egg, and process until blended. Add the spices, garlic 1?2 teaspoon salt and parsley. Process the meat well to achieve a fine texture. 1?2 teaspoon pepper Roll the mixture into small meatballs or finger shaped patties 1 teaspoon ground cumin using dampened hands. You may cook them at once, or 1?2 teaspoon allspice refrigerate the mixture for several hours. (If your meat is very 1 teaspoon dried mint fresh, you can divide it in half and wrap part well in plastic for 2 cloves garlic the next day’s meal.) Heat the oil in a heavy skillet, and fry 2 tablespoons parsley the balls or patties until cooked through and evenly 1 egg browned. The meatballs should be stirred several times, the 1 tablespoon olive oil patties turned once. Remove them with a slotted spoon to drain. Serve the meatballs hot or at room temperature as an appetizer. Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.
Lokum
eautifully colored, scented and flavored candy Bto cap off your Turkish meal. (Turkish delight) Ingredients 3 envelopes unflavored gelatin 2 cups sugar 1?8 teaspoon salt 1 cup water (add some rose water to make up cup) 1 tablespoon lemons or 1 tablespoon orange juice 1 teaspoon lemons or 1 teaspoon orange rind, grat- ed Food coloring Powdered sugar
Preparation Mix gelatin, sugar and salt in a heavy pot. Add water. Bring to slow boil and simmer without stir- ring for 10 minutes. Remove from heat and stir in juice and rind. Add a few drops of food coloring. Taste for flavor; may add more juice. Pour into 8 inch square pan which has been rinsed in cold water but not dried. Chill overnight. Cut into squares and roll each in powdered sugar.