Salads & Olive Oil Dishes
YAPRAK SARMASI (Stuffed vine leaves):
No dish represents classic Turkish cuisine more than the vegetarian version of the stuffed vine leaf, better known as ‘yaprak sarması’ (yah-PRAK’ sahr-MAH’-suh).
These tender, fragrant packages are made with young grape vine leaves stuffed with a mixture of rice, onion, herbs and spices. A generous amount of olive oil added while cooking.
PATATES SALATASI (Potato Salad):
Potato Salad is an easy and healthy salad, prepared with various greens in addition to potato, makes an excellent addition to a table of Turkish starters or salads. Paprika adds a beautiful color.
KISIR (Cracked Wheat Salad)
If you’re a fan of tabouleh, and other dishes made with bulgur, you’ll love this classic Turkish cold bulgur and vegetable salad called ‘kısır’ (kus-UHR’).
Bulgur, sometimes referred to as cracked wheat, is one of the most common ingredients in Turkish cooking.
ZEYTİNYAĞLI TAZE FASULYE (Green Beans with Olive Oil)
A far cry from the crisp-tender green beans of recent fashion, this is a classic example of the popular Ottoman-era dishes called zeytinyağlı (olive oil), in which vegetables are cooked for a long time in olive oil, then served at room temperature so that the flavors are at their peak.