Serving
(click to enlarge)

Tomato & Purslane Salad
Turkey
- Pirpirim / Semizotu Piyaz
Serves:
Effort:
Sched:
DoAhead:  
6 salad  
*
20 min  
Yes

An excellent salad with which to start (or finish) dinner. It will be equally at home as part of a Western, Turkish or Middle Eastern meal.



12
12
5
4
4
4
1/2
2
1
1/2
1/2
1-1/2
1
oz
oz
oz
oz
oz
oz
T
T
t
t
t
T
t
Tomatoes
Cucumbers (1)
Purslane (2)
Bell Pepper, red
Bell Pepper, green
Onion
Salt
Lemon Juice
Pomegranate Syrup
Sumac Powder
Salt
Olive Oil ExtV.
Aleppo Chili (3)
  1. Dice TOMATOES about 1/2 inch.
  2. Cut CUCUMBERS in half lengthwise, then thin crosswise (see Note-1).
  3. Strip leaves from PURSLANE stems, discarding stems.
  4. Dice BELL PEPPERS about 1/4 inch.
  5. Cut ONION in half lengthwise, then slice thin crosswise. Put slices in a bowl, sprinkle 1 T salt over and rub it in. Let sit for a couple minutes, then rinsed onion well.
  6. Mix together ALL Items.
  7. Refrigerate until ready to serve..
NOTES:
  1. Cucumbers:   Persian or similar cucumbers which need neither peeling nor seeding are preferable, but if all you have is the regular waxed blimp cukes peel them, cut lengthwise into quarters, seed them and slice thin.
  2. Purslane:   Weight given is for leaves and usable stem after preparation. Purslane varies a lot so an unprepared weight would be unpredictable. For details see my Purslane page.
  3. Aleppo Chili Powder:   This is a uniquely flavorful chili powder from norther Syria. If you don't have it use Hungarian Paprika, perhaps half sweet and half hot. Next higher in heat and a little lower in flavor is Kashmir chili powder.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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