Sunday, July 26, 2009

Broiled Zucchini (Izgara Kabak)

Here is another tasty, yet simple to make appetizer/side dish. The zucchinis would taste much better if you throw them on an outdoor grill. Enjoy.


2 lb medium zucchinis
2 tbsp olive oil
2 tsp paprika
2 tsp dried oregano
2 tsp salt
1 tsp black pepper

Remove stem and cut zucchinis in half. Arrange in a large baking pan. Add salt, pepper, paprika and oregano to both sides of the zucchinis. Brush with olive oil on both sides. Heat oven broiler at 500º F. Keep the oven door half open to avoid any fire dangers. Broil each side of the zucchinis for 7-8 minutes until golden brown. Serve as a side dish or an appetizer.


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Sunday, July 19, 2009

Red Cabbage Salad with Tomatoes (Domatesli Kırmızı Lahana Salatası)

First off, thanks to those of you who left comments while I was out. Sorry for posting the comments so late; I was traveling overseas. It’s great to be back, however lots of work was waiting for me at home and at the office! No cooking yet, although I can always count on those recipes that I have accumulated over time. I have been doing that a lot lately and thus have become lazy to photograph my food and write down recipes. I am running out, so I need to make another deposit of recipes to come in handy at times when cooking is not convenient.

This salad deserves a place on the table both in the winter and summer. In the summer, it would be sufficient for a meal all by itself as well as with an entrée, but in the cold winter, I think it would be too light to fill a stomach. If you are a vegetable lover, any time you have this salad, it will be very satisfying.


1 small head of red cabbage
3 firm tomatoes
2 green peppers (cubanelle)
1 small red onion
½ cup fresh parsley chopped
Juice of 1 lime
1 tsp sumac
2 tbsp olive oil
Pinch of salt

Cut the cabbage in half and slice each half. Put in a large bowl. Cut each pepper lengthwise, clean out the seeds and slice. Follow the same procedure for the onion by cutting the onion in half and slicing it in thin slices. Dice the tomatoes. Add all the vegetables including the parsley to the bowl on top of the cabbage. Add sumac. Sprinkle with salt, add the olive oil and lime juice. Toss and serve with any meal you like.


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