MAIN INGREDIENTS
Beyin salatasi is a traditional salad originating from Türkiye. The main ingredient is an unusual one – the salad is made with lamb brain. Other ingredients include tomatoes, lemon juice, olives, parsley, and olive oil. The brains are boiled in salted water and vinegar, cooled, chopped, then mixed with the remaining ingredients.
The salad is dressed with olive oil, seasoned with salt, then served, usually as part of a meze platter.
Zeytin salatası is a traditional dish originating from the Hatay area. This simple salad is made by cracking indigenous green Turkish olives in a copper bowl, one by one. The salad is seasoned with olive oil and pomegranate syrup. It can be served as an appetizer before the main meal or as a healthy and nutritious breakfast.
MAIN INGREDIENTS
Çoban salatası or shepherd's salad is a traditional salad that can be found throughout the country, especially during summer. It's also popular in Azerbaijanai cuisine. The salad is made with a combination of chopped tomatoes, cucumbers, onions, green peppers, lemon juice, olive oil, and parsley.
The ingredients are finely chopped, dressed with olive oil, seasoned with salt and pepper, then mixed together. It's recommended to serve this simple salad with crusty bread on the side for mopping up the juices.
MOST ICONIC Çoban salatası
Semizotu salatası is a unique Turkish salad made with purslane as the key ingredient. Purslane (Turkish: semizotu) is a wild weed filled with Omega-3 fatty acids, with a sour and slightly salty flavor and gooey texture inside its green leaves.
There are many variations on this salad, but in addition to purslane, it is typically prepared with sliced onions, tomatoes, cucumbers, cilantro, lemon juice, and olive oil. The salad is seasoned with a simple combination of salt and pepper. The ingredients are simply mixed, and the salad can then be served, preferably as an accompaniment to all kinds of meat, fish, or vegetable dishes.
MOST ICONIC Semizotu salatası
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