Turkish salad (Hebrew: סלט טורקי) is a common condiment in Israeli restaurants. Served side by side with Humus and Tahini, this is one of my favorite salads.
It seems that there are as many versions of Turkish Salad in Israel as there are people who make them. Never the less, my sister and I always agreed on that one Tel Aviv restaurant that had the best one, we were so disappointed when we found out it was closed.
So what can one do? Make his own!
This makes a nice amount that will make you smile.
- 1 small onion, chopped to 1/4″ pieces
- 3 cloves garlic, very finely chopped
- 2 tbsp olive oil
- 3 large tomatoes chopped to 1/2″ pieces
- 1 tbsp tomato paste
- A pinch habanero or cayenne pepper
- 1/4 tsp cumin
- 1/4 tsp sugar
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 cup chopped parsley
- 1/4 cup chopped cilantro
- 1 tbsp harisa or 1/2 red bell pepper finely chopped
- Heat oil on medium flame, add onion and garlic (and red bell pepper if used), saute until onion start to become translucent, 4-5 minutes
- Add tomatoes, tomato paste, harisa if used and all spices. Saute while mixing from time to time for 5 minutes
- Add parsley and cilantro, turn off the flame, mix and let cool down