Best Turkish Sulu Patates Watery Potatoes Recipes

TURKISH POTATO SALAD (PATATES SALATASI)

Turkish Potato Salad (Patates Salatasi) image

This delicious Turkish potato salad is a great side dish or light lunch for a picnic.

Provided by This Healthy Table

Time 38m

Number Of Ingredients 10

Ingredients

3 pounds (about 4 to 5 large) potatoes (use Russet for a creamier texture and Yukon Gold for a firmer texture)
1 green bell pepper, diced
4 green onions, diced
1/3 cup chopped parsley
2 tablespoons chopped fresh mint
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons sea salt
1 teaspoon sumac
1 teaspoon Aleppo pepper (or red pepper flakes)

Steps:

Bring a large pot of salty water to a boil.
Boil potatoes for 20 to 30 minutes or until fork-tender.
Allow potatoes to cool and then peel and dice them into large chunks.
Combine the potatoes, green pepper, green onions, parsley, and mint in a large mixing bowl.
Top with olive oil and lemon juice. Then sprinkle with the sumac, Aleppo pepper, and salt. Toss till combined.
Serve immediately.

Nutrition Facts : Calories 153 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 731 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

TURKISH SULU PATATES ("WATERY" POTATOES)

Turkish Sulu Patates (

This is another simple Turkish recipe that I learned while living in Turkey. It consists of potato and chicken cubes in a thin, tomato water. It makes a nice, light lunch that's perfect for Istanbul's rainy winter days. Afiyet olsun!

Provided by MSU_Girl

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

5 potatoes (cubed)
2 chicken breasts (cubed)
2 tomatoes (see step 1 for preparation)
1 medium onion (minced)
1 tablespoon red pepper paste (plus some or large TBSP)
4 tablespoons oil

Steps:

Cut the tomatoes in half, dividing the top from the bottom. In a medium-large pot use a grader to shred the tomatoes until all that is left is the skin. Discard the skin.
Adding onions, pepper paste, and oil to pot, stir over high heat until onions are soft.
Add potatoes, cook 5-10 minutes stirring occasionally.
Add chicken, cook until just white.
Add hot water until food is covered (a little more than 2 drinking glasses should be enough).
Cook until potatoes are done (~25 minutes).
Serve with red pepper flakes to season.

Nutrition Facts : Calories 472.6, Fat 20.7, SaturatedFat 4.1, Cholesterol 46.4, Sodium 65.5, Carbohydrate 51.7, Fiber 7, Sugar 4.9, Protein 21.3