Ferda's Turkish Salsa - 4 pts xp

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* Exported from MasterCook *

 

Ferda's Turkish Salsa - 4 pts

 

Recipe By :Spice: Flavors of the Eastern Meditteranean by Ana

Sortun

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small red onion -- finely chopped

1 medium European cucumber -- peeled, halved, seeded,

and finely diced

1 small green bell pepper -- finely diced

1 pound tomatoes -- seeded, finely diced, and drained

of most of their water in sieve for about 10 minutes

6 tablespoons extra virgin olive oil

1 1/2 tablespoons fresh lemon juice

1 tablespoon pomegranate molasses

1/2 pomegranate -- (about 1/4 cup of seeds, only)

salt and freshly ground pepper to taste -- to

taste

1/4 cup fresh minced flat-leaf parsley -- or mint

 

Toss the red onion with the cucumber, bell pepper, and tomatoes.

 

In a small bowl, make the dressing by whisking the olive oil with the

lemon juice and pomegranate molasses and seeds.

 

Pour all of the dressing over the salsa, season with salt and pepper,

and

toss stir in the parsley.

 

Makes 4 - 8 servings, starter size.

 

Description:

" 4 pts "

S(Fromatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

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Per Serving (excluding unknown items): 175 Calories; 14g Fat (67.9%

calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 11mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2

Fat;

0 Other Carbohydrates.

 

NOTES : My friend Ferda Erdinc, who owns Zencefil restaurant in

Istanbul, inspired this recipe. Zencefil, which means

ginger [in Turkish], is a vegetarian restaurant in the

Taxim neighborhood. The flavors in her menu are so rich, I

never even missed the meat during a meal there.

 

Ferda makes a tangy salsa with finely chopped cucumber,

pomegranate, and tomato to accompany her [red lentil]

kofte. This dish is great as a salad course or accompanied

by grilled fish.

 

ChupaNote: this dish is wonderful with grilled tofu

kabobs. Use Roma tomatoes; not as watery.

 

Nutr. Assoc. : 0 3010 0 0 0 0 4171 0 0 0

 

 

 

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