We thought we’d start sharing with you some of the recipes we’ve discovered and enjoyed over the years in Turkey.
Each Turkish recipe will have an English and Australian version, as we tweak the recipes slightly when we are at home, Eileen in the UK and Anne in Australia.
Turkish families historically headed for the cool of the mountain in summer, rather than the heat of the beaches. On the trip they would take a salad of seasonal and wild pickings. We pack each of the salad ingredients separately so that we can all put together when we are ready to eat, and so the salad does not go soggy.
Here’s our version of a ‘Turkish Gypsy Salad’. If you climb the canyon or go on a gulet this is simple and delicious (and easy to carry if you are walking!).
An English woman’s version
Large bunch of herbs: young spinach, parsley, rocket, sorrel, dandelion, watercress.
pitta breads
4-5 tablespoons olive oil and juice of one lemon
1-2 garlic cloves, crushed.
about 150g feta or other fresh white cheese, crumbled
1-2 tablespoons black olives
1 fresh de seeded and diced or 1/2 teaspoon chill flakes
Shelled walnuts.
An Australian woman’s version
Follow above and add
basil
pomegranate seeds
pomegranate molasses to the olive oil, garlic dressing
We hope you enjoy, afiyet olsun!
