Chef´s Choice – Turkish Cuisine – Sweet Potato Salad


Chef´s Choice – Turkish Cuisine

Sweet Potato Salad

turkish-flagTurkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, köftes and a wider availability of vegetable stews (Türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as Baklava, Söbiyet, Kadayıf, and Künefe.

Ingredients

  • 1500 g sweet potatoes, peeled and cut into chunks

sweet-potatoesFor the dressing

  • 1 small red onion, finely chopped
  • 4 spring onions, finely sliced
  • 1 small bunch leek, finely chopped
  • 5 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey (optional)
  • fresh parsley for decoration

Preparation

turkish-recipes-sweet-potato-saladPreheat oven to 200°C (180°C fan assisted).

Brush the sweet potato chunks with olive oil and season them with salt and freshly ground pepper to your taste.

Place the potatoes on a slightly oiled baking sheet (or better use baking paper).

Roast the chunks for about 1/2 hour until they become tender and golden. Remove them from the oven and let them cool down to room temperature.

Mix together all the dressing ingredients and pour the mixture over the potato chunks. Gently mingle, best using your hands to obviate breaking the potatoes.

Serve the dish decorated with some fresh parsley leaves.

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About tfrsecretary

Born in Augsburg, Bavaria, Germany in 1957, I was educated at a Baccalaureate High School. Later completed Technical University with a degree in Economic Informatics. I served for 12 years in the German Army before joining a French computer company for another 10 years. Then ran my own motorcycle and gastronomy businesses before deciding to retire. I arrived in North Cyprus with my second wife in 2004 and since her sad loss in 2011, I have kept myself very busy trying to help others with similar problems and in 2012 became the Secretary of “The Foreign Residents in the TRNC” (TFR). I am very keen to see expat communities coming together and playing their part in helping North Cyprus, our adopted homeland.
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