According to Sonia Tashjian, “When preparing salads, contemporary nutritionists suggest using fewer, rather than more, ingredients. It is no surprise that our ancestors were on the right track. Their salads were very simple using fresh, local ingredients which kept them well-nourished.
The word SALAD comes from the word ‘sal’, meaning salt. Salt is sprinkled on the fresh or boiled vegetables, seasoned with vinegar, spices and oil; sometimes onion and/or garlic are added.”
Here are some traditional, regional vegetable salads from our cuisine.
All photos are courtesy of Sonia Tashjian..
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| Salad with Chard |
SALAD WITH HERBS (CHARD)
boiled herbs, greens, salt-pepper, oil, vinegar
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| Salad with Purslane |
SALAD WITH PURSLANE– Region: Aintab
Purslane, a small tomato, a small pepper, garlic, oil, vinegar, mint, salt-pepper
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| Salad with Tomato |
SALAD WITH TOMATO –Region: Musa Ler
tomato, a small onion, greens, salt-pepper, oil, lemon or vinegar
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| Salad with Cabbage |
SALAD WITH CABBAGE – Region: Musa Ler
cabbage, garlic, salt-pepper, mint, sumac, oil, vinegar
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| Salad with Potato |
SALAD WITH POTATO
cooked potato + greens + cumin + salt-pepper + oil + vinegar or lemon
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| Salad with Lettuce |
SALAD WITH LETTUCE
lettuce, green onion & garlic, salt-pepper, lemon or vinegar, oil.
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| Salad with Eggplant |
SALAD WITH EGGPLANT – Regions: Marash, Aintab
boiled eggplant, salt-pepper, mint, garlic, vinegar & water. Marinate eggplant overnight in this mixture; served with lentil klorchik**
**Lentil Klorchik is a mixture of cooked lentils, fine bulgur and seasonings shaped into small balls.
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| Salad with Onion |
SALAD WITH ONION – Region: Musa Ler
onion, greens, salt-pepper, oil, pomegranate molasses (combine with tomato paste, if desired)
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| Cucumber Salad |
CUCUMBER SALAD – Region: Urfa
cucumbers, garlic, mint, salt, oil, vinegar
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