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Turkish Potato Salad With Red Cabbage And Roasted Pepper

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Turkish potato salad with red cabbage and roasted pepper is very easy and delicious. In traditional Turkish potato salad we mostly use only scallions and parsley along with potatoes but this variation is our favorite at home specially my daughter's...
For Potato Salad With Red Cabbage you will need:
half small red cabbage (sliced thinly in food processor or knife)
half tsp salt (to marinate the cabbage)
2-3 big potatoes (cooked, cooled and diced)
2-3 red capia peppers (roasted, peeled and diced)
1/4 bunch of parsley (chopped)
fresh mint if preferred
for the salad sauce:
2-3 tbsp or more olive oil
half lemon juice
1 tbsp pomegranate molasses (optional)
red pepper flakes (i used isot pepper, optional) and salt to taste
ABOUT ISOT PEPPER:
Urfa Biber Chiles are indigenous to the area around the city of Sanlıurfa in southeastern Turkey which is typically referred to as Urfa in his region. The word “Biber” translates to "pepper" in Turkish. This dried Turkish chile is from the species Capsicum annuum and is also known as”Isot pepper”.
Technically a red chile pepper, Urfa Biber matures to a bright red when it is then harvested and cured or dried for a week. The two step drying process is similar to that of top grade vanilla beans as during the day they are laid out to be sun dried and at night they are wrapped tightly. This process is commonly known as “sweating” and it infuses the remaining moisture of the chile with chile’s flesh. The resulting color is a dark blackish-purple.
POMEGRANATE MOLASSES:
Pomegranate molasses is used in Turkish cuisine, Middle Eastern, African and Mediterranean cooking, usually to add a sweet and sour note to dishes. It is a syrup made by boiling and reducing pomegranate juice.
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