in Turkey we're famous for our kebabs i
know
we have really good pastries etc that's
also great
and we have mezes which is mostly
vegetarian sometimes vegan dishes
which are again tasting incredibly well
and they are put little little in the
middle
but we also have salads which are really
simple
but it's not as known and Turkish salads
as you can see i'm salivating right
now
they are in a very good balance of
acidity sweetness saltiness
and sourness all together so today I
want to show you
two of the tomato salads one is the
Çoban salad which is a very traditional
classic salad and it has derivatives
called
Kaşık Salatası so which is diced smaller
and it has another version with
a bit of pomegranate molasses and
walnuts and it's called
Gavurdağı but i want to give you the basic
one the introductory one which is the
Çoban Salatası
and then i'm going to use some of the
aspects actually i'm going to take some
of the things out
and then add a bit of international
flavors like balsamic vinegar
and make another salad which is heavenly
it's great with fish it's great with
kebabs it's great
on its own and sometimes we have this
idea of if we are eating salad
we are kind of sacrificing some things
but
with this one it's heaven on earth
you can eat it all day every day
now we have very nice pinkish tomatoes
for this we need two tomatoes and
i'm gonna need two cucumbers two peppers
one medium sized onion and they're
all gonna be dust yes
put everything in but before adding the
cucumbers what i'm gonna do is put a bit
of salt
like this and squeeze the onion
and the tomatoes this will ruin the
shape a bit
but like triple the taste
that smell is summer that smell is kind
of freedom
i don't know okay like this so
if you squeeze the cucumbers too the
taste
is not the same and finally
you have here some very fresh parsley
in Turkey we use parsley a lot here
comes the finely chopped parsley again
a bit of salt great olive oil Turkey has
the oldest trees in the world i have to
tell you we
are not the best caretakers of them but
like there's a girl called Selin and
her olive oil
i think is the heavenliest of all
now to this Çoban salad for the acidity
we need the lemon
i'm going to cut the lemon put my
fingers to it
and squeeze it so that
if i rubbed it better it would be easier
to squeeze
and it's very important for the oil
and the lemon the acidity to mix
and that's a simply greatness
this is great with hummus falafel
with köfte
toasted bread and a little bit of white
cheese feta cheese Turkish cheese
i have a small addition for it because
my hometown here
is too hot in summer we usually
put some ice on salads but not too much
not to
lighten in the flavor just to keep it cool
four or five cubes you know
wow and you mix it so like
even when you're eating it outside it
can stay
cold and Burak's touch
and guys if you have at home a
pomegranate molasses
it will also be great with this one
and the water of the salad is as good as
itself
now this is the first one
i know that everyone is dying for the
salad
so i'm gonna make the second one and eat
it afterwards but
i just want to show you how we eat it
the water is
as valuable as tanes themselves
and the total is more than some of its
parts
now we have this şamandıra technique
maybe you might remember from the other
videos
you take a piece of bread and you soak
leave it there for it while yeah Bahar
leaves it there
[Music]
and it sings somehow she sings
Bahar you want one i know
[Music]
you start with Şamandıra
that would be eating like a bear
why did i do this hand like if she
dropped whatever she had
from her mouth to the salad we wouldn't
be able to eat it that's why
that's a good technique i should do it
so that i can have all the salad for myself
let's move to the second one and it's
manipulated
tomato and onion salad guys before
moving to the second salad
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before we start with the tomatoes
i am gonna roast some
pine nuts which is probably the most
expensive nuts right now
but you can use walnuts you can use any
kind of
nuts you have in your country
the crunchiness is gonna be great i put
it to the medium heat
and it will roast while i'm gonna make
my salad for this i need two big
tomatoes one middle sized onion
and three garlics what i'm gonna do is
slice the tomatoes first half a
centimeter
thick i'm gonna half the
tomatoes i used to take the middle part
out but
now i want no food waste so sometimes if
the stem
is fresh i even use it so for the onion
i'm gonna also do the same thing without
cutting it i have a half centimeter
thick
slices then what i'm gonna do
is put my finger in the middle like this
and take each onion
part like doing onion rings
i'm gonna put everything to the plate
now the sauce is very important we have
three cloves of garlic
and i'm gonna crush it with a bit of
salt
and about four tablespoons of
olive oil if your lemon is
full of water just one lemon if it's not
one and a half lemons
i just rub it so that i can squeeze it
easily
this is quite watery then
oh here comes the balsamic vinegar
if you don't have balsamic you can use
molasses and ordinary vinegar as well
together four tablespoons quite a lot
but this changes the taste very much
and a pinch of black pepper just a pinch
this will heighten the taste the salt is
there the black pepper is there
the sounds from the lemon and the sounds
from the
vinegar all go well okay so
basil squeeze them a bit when you
squeeze them
the taste comes up and i'm not gonna cut
the basil too much if you cut the basil
it goes black
very fast i'm gonna leave this part to
the top
it's already smelling incredible
oh here it goes
now finally i'm gonna put half of the
pine nuts here and i'm gonna mix it
this is the hardest part because when
i'm mixing it i'm gonna
again squeeze it a bit
now this seems ready but actually it's
not
it has to rest for about half an hour in
room temperature
so that the tastes get into one another
the acids work on the onion the tomatoes
and
it's with a lot of goodness look at the
water i wanted to show you the water
so that i'm transferring it into a
see-through
cup so guys let it sit
like this
look how much water is there
and now it's time i reheated the
pine nuts the other half
now the nuttiness comes together with
the
acidity of the salad and the tomato has
that sweetness the onion has its own
sweetness
salty on its way pepper from the back
has a bitterness
the basil has a bit of bitterness and
the burn sides as well so
there's an incredible balance the salad
that
inspired me to make the salad was in a
very posh restaurant
was Kahraman which only made Turbots
Turbots and this salad and turbo is like
this incredible
fish and some cornbread three of them
and nothing else in heaven and so this
is the other version it has a lot of
juice and that much of juice is part of
the salad
actually the best part of the salad if
you don't eat bread
just even drink the juice it's healthy
it's very nice so
great hope you like our salads hope you
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[Music]