Best Kirazli Roka Salatasi Recipes

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CELERY ROOT SALAD (KEREVIZ SALATASI)



Celery Root Salad (Kereviz Salatasi) image

Refreshing and Nutty. You can adjust the yoghurt sauce to your liking, I used a 2:1 ratio here but feel free to adjust, or substitute sour cream. This recipe tastes just as yummy with added grated apples.

Provided by Dinu9582

Categories     Vegetable

Time 15m

Yield 6 1/2 cup, 6 serving(s)

Number Of Ingredients 7

2 medium celery root
1/2 lemon, juice of (to rub)
1/2 cup yoghurt, strained
1/4 cup mayonnaise
1 cup walnuts, finely crushed
1 garlic clove, minced (optional)
salt

Steps:

  • Peel celery roots and rub them with lemon juice to prevent darkening.
  • Work in batches as celery roots darken very quickly. Grate the roots and as you grate, transfer them to a bowl and mix with some more lemon juice.
  • Add the rest of the ingredients, mix well.
  • Chill before serving.

Nutrition Facts : Calories 179.6, Fat 16.7, SaturatedFat 2.1, Cholesterol 5.2, Sodium 79.5, Carbohydrate 6.4, Fiber 1.4, Sugar 2.2, Protein 3.8

ARUGULA SALAD WITH WALNUTS (CEVIZLI ROKA SALATASI)



Arugula Salad With Walnuts (Cevizli Roka Salatasi) image

From turkishcookbook.com. I think if I ever visited Turkey I would quickly become fat and happy. Tulum cheese is the traditional cheese in this intensely flavored salad. It is described as "tangy" in taste. Unfortunately tulum is impossible to find here (I'll have to call around town and see if I can locate it). Meantime, in its place I substituted a good quality chevre and the second test run-freshly grated myzithra. If anyone has a better cheese suggestion for the salad, please *let me know*! Don't say Velveeta. The arugula may suddenly wither and die on the spot. The fresh basil and dried pomegranate seeds are my addition.

Provided by COOKGIRl

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 bunch arugula
4 ounces soft fresh goat cheese
one handful walnuts, crushed in medium size, lightly roasted
2 tablespoons pomegranate paste (NOT grenadine syrup! No, no!)
3 tablespoons extra virgin olive oil
scant 1/4 teaspoon crushed red pepper flakes (I whirled red pepper flakes in a coffee mill to powder-reduced from 1 teaspoon)
salt
fresh crack black pepper
2 tablespoons fresh basil, cut into thin ribbons (NOT dried basil!)
scant 1 tablespoon dried pomegranate seeds (fresh if available, dried cranberries a decent substitute)

Steps:

  • Note: the dressing tastes best if prepared at least 1 hour in advance of serving.
  • Wash and drain the arugula well.
  • Depending on the size of the leaves, leave whole or chop up into smaller pieces.
  • Arrange the arugula on a platter or on 4 individual salad plates.
  • Whisk all the dressing ingredients. Taste and adjust seasonings. If you want the dressing a little spicier, add more of the (powdered) red pepper flakes.
  • Drizzle dressing over the arugula; gently toss. Add goat cheese (or tulum cheese if available). Garnish walnuts on top.
  • Finally, add the basil leaves and if desired, garnish each serving with a light toss of dried pomegranate seeds.

CHOBAN SALATASI (TURKISH "SHEPHERD'S" SALAD)



Choban Salatasi (Turkish

Make and share this Choban Salatasi (Turkish "Shepherd's" Salad) recipe from Food.com.

Provided by BonnieZ

Categories     One Dish Meal

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

2 large tomatoes, peeled,seeded & diced
2 cucumbers, peeled,seeded & diced
3 small green peppers or 3 small wax peppers
6 radishes, thinly sliced (optional)
3 green onions (white part only sliced) or 1 white onion, sliced into rings
1/2 cup flat-leaf Italian parsley, finely chopped
6 tablespoons lemon juice
1/4 cup olive oil
salt
pepper

Steps:

  • Have all the vegetables cut into similar size, diced.
  • English cucumbers work best; remove seeds from larger ones.
  • Combine all ingredients in bowl.
  • Mix dressing and gently toss just before serving salt and pepper to taste.

SMOTHERED PHEASANT OR GROUSE



Smothered Pheasant or Grouse image

This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments!

Provided by ladypit

Categories     Pheasant

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 pheasants or 4 grouse
1 tablespoon salt
1/2 cup flour
4 tablespoons butter, divided
1/4 cup chopped celery
1/4 cup chopped onion
1/2 cup water, boiling

Steps:

  • Skin, wash, and quarter your pheasant or grouse.
  • Preheat the oven to 350°F.
  • Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
  • Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
  • Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
  • Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
  • Bake for 1 hour or until the meat is tender.
  • Serve at once.

Nutrition Facts : Calories 887.8, Fat 48.9, SaturatedFat 18.1, Cholesterol 314.5, Sodium 1992.2, Carbohydrate 13.1, Fiber 0.7, Sugar 0.6, Protein 92.7

TOMATO SALAD - DOMATES SALATASI



Tomato Salad - Domates Salatasi image

This salad goes well with most Turkish meals, particularly in summer when tomatoes are at their best. You can arrange the salad any way you like, I have listed the way I prefer to arrange the salad. If you wish to peel the tomatoes and cucumber you may however it is not necessary. You can make this salad one hour before serving. Original recipe comes from a book called "Turkish Cookbook" by Tess Mallos

Provided by Chef floWer

Categories     Lemon

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 medium tomatoes, firm and thinly sliced
2 cucumbers, thinly sliced
1/2 cup black olives, drained (less olives if you prefer)
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon white vinegar
1 tablespoon flat leaf parsley, finely chopped
1 teaspoon of fresh mint, finely chopped
salt, to taste
pepper, to taste
3 parsley sprigs

Steps:

  • Arrange thinly sliced tomatoes on the outside of the platter.
  • Pierce thinly sliced cucumbers with fork few times each and arrange in the middle of platter (inside the circle of tomatoes).
  • Beat together dressings (olive oil, lemon juice, white vinegar, parsley, mint, salt and pepper).
  • Pour over the salad, then cover with cling wrap and refrigerate until salad is required.
  • Just before serving the salad, place olives on top, in between the row of tomatoes and cucumber.
  • Then garnish with parsley springs.
  • Enjoy.

Nutrition Facts : Calories 125.5, Fat 10.5, SaturatedFat 1.5, Sodium 89.5, Carbohydrate 8.3, Fiber 1.9, Sugar 4.1, Protein 1.6

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