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Piyaz Salad with red onions, tomatoes, parsley and sumac

Piyaz Salad with red onions, tomatoes, parsley and sumac

Piyaz Salad with red onions, tomatoes, parsley and sumac

We had a delicious Turkish cookery class at the Divertimenti Cookery School in London on Jan. 29th with enthusiastic participants. This vibrant and easy Piyaz Salad with red onions, tomatoes and parsley, flavored with sumac was a big hit from the class. It is a traditional salad at home, especially popular alongside Turkish meatballs, Kofte, as well as Lahmacun, Turkish thin pizza with minced meat and vegetables topping. I love the tangy sumac with the red onions in this salad, gives a refreshing, zingy flavor, so delicious.

Rolling Piyaz Salad inside Lahmacun, delicious

Rolling Piyaz Salad inside Lahmacun, delicious

We also made Lahmacun, thin Turkish pizza with minced/ground meat topping at our Turkish cookery class – another big hit! – We then placed some Piyaz Salad in the middle of Lahmacun and rolled to eat, as we do it traditionally at home. Such a wonderful combination. Here’s my Lahmacun recipe, if you like to make it at home.

Wonderful participants of my Jan. 29th Turkish Cookery Class at Divertimenti Cookery School, London.

Wonderful participants of my Jan. 29th Turkish Cookery Class at Divertimenti Cookery School, London.

My next Turkish Cookery Class is on March 13th at Blid & Hatton Gatherings – only a few spots left- and on April 8th at Divertimenti Cookery School, with Pistachio lamb kebabs, baked courgette with feta & dill and many more. Here’s more information on my Turkish Cookery Classes, hope you can join us.

I hope you enjoy this easy, delicious, healthy Piyaz Salad, Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Piyaz Salad with red onions, tomatoes, parsley and sumac
 
This vibrant and healthy Piyaz Salad gets ready in no time and it is so delicious. Red onions and tomatoes work very well with the tangy sumac; we tradionally enjoy this salad with Lahmacun, Turkish thin pizza with minced/ground meat topping, as well as Turkish meatballs. It is also a lovely salad served with cheese, olives and hummus.
Author:
Recipe type: Salads
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 3 medium tomatoes, quartered and roughly chopped
  • 1 red onion, halved and thinly sliced
  • 1 bunch of flat leaf parsley, roughly chopped
  • Juice of 1 lemon
  • ½ teaspoon salt
  • 15ml/1 tablespoon extra virgin olive oil
  • 10 ml/2 teaspoon ground sumac
  • ½ teaspoon paprika flakes – optional –
  • Freshly ground black pepper to taste
Instructions
  1. Rub and work sumac and the salt into the onion slices with your hands really well (this will soften the onions and help spices infuse in well).
  2. Stir in the chopped tomatoes, parsley and paprika flakes, combine well.
  3. Wisk together the extra virgin olive oil and lemon juice and pour over the piyaz salad. Season with more salt (if needed) and freshly ground black pepper.
  4. Serve Piyaz Salad with feta cheese, olives and/or hummus for a delicious spread. Piyaz Salad is also the ultimate accompaniment of Lahmacun and Turkish meatballs, kofte.
 

 

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Sautéed Liver with Red Onion, Parsley and Sumac Salad; Ciger Tava

Turkish Style Sauteed Liver with Red Onion, Parsley and Sumaz Piyaz Salad; Ciger Tava or Arnavut Cigeri

Turkish Style Sauteed Liver with Red Onion, Parsley and Sumaz Piyaz Salad; Ciger Tava or Arnavut Cigeri

I was delighted to spot calf’s liver at my butcher the other day and decided to make our popular dish, Ciger Tava, Sautéed Liver, served with red onions, parsley and sumac piyaz salad. Also known as Arnavut Cigeri in Turkey, this is an easy and delicious way to enjoy liver flavored with red pepper flakes, accompanied by sumac flavored red onion & parsley salad. With a squeeze of lemon over, it is great to see even those who may pass liver normally, enjoy this way of preparing.

I used calf’s liver as it was available but try also lamb’s liver if you can get it; utterly delicious prepared this way and a hugely popular mezze at home. We enjoyed it as a main course, accompanied by these delicious Potato and Bulgur rolls with pomegranate molasses, Patatesli, Bulgurlu Kofte aside ( a popular and wholesome vegetarian mezze, which I also demonstrate at my Online Turkish Cookery Course).

Delicious and easy sauteed liver with red onion, parsley and sumac salad; Ciger Tava

Delicious and easy sauteed liver with red onion, parsley and sumac salad; Ciger Tava

Tip: The trick with cooking liver is that it needs to be stir fried quickly for a few minutes each side so it browns slightly and gets crispy outside but stays moist and soft inside. So please prepare your red onion, parsley and sumac salad first and then cook the liver so that you can serve straight after cooking over the salad, with a wedge of lemon aside.

Afiyet Olsun,

Ozlem

4.8 from 5 reviews
Sautéed Liver with Red Onion, Parsley and Sumac Salad; Ciger Tava
 
Sauteed liver Turkish style, Ciger Tava or Arnavut Cigeri, as it is also known, is an easy and delicious way to enjoy liver with red pepper flakes. Sumac flavored red onion & parsley piyaz salad accompanies the sauteed liver very well; serve with a wedge of lemon aside, for an extra zing, flavor and freshness.
Author:
Recipe type: Turkish mezzes with liver
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 500 gr/ 1 ¼ lb. fresh lamb’s or calf’s liver
  • 60 ml / 4 tbsp. light olive oil
  • 45 ml/ 3 tbsp. all-purpose (plain) flour
  • 10 ml/ 2 tsp. red pepper flakes or chili flakes
  • Salt and freshly ground black pepper to taste
  • For the red onion, parsley and sumac piyaz salad:
  • 1 large red onion, cut in half lengthways and thinly sliced
  • Handful of flat leaf parsley, coarsely chopped
  • 10 ml/ 2 tsp. ground sumac
  • 1 lemon cut in wedges
Instructions
  1. Make the piyaz salad first. Slice the red onion and rub 1-2 tsp salt (preferable sea salt) into the onion slices; this will soften the onions and make them more palatable. Stir in the chopped parsley, ground sumac and black pepper, combine well. Spread the piyaz salad on a serving dish and set aside.
  2. Slice the liver into chunky bites or stripes (removing skin or ducts).
  3. Spread the flour on a tray and stir in the red pepper flakes, salt and ground black pepper, mix well. Toss the sliced liver into the flour mixture and make sure all liver pieces have a light coating of the flour mixture.
  4. Heat the olive oil is a wide, heavy pan. In the meantime, place absorbent kitchen paper towel on a clean tray.
  5. Toss in the liver into the hot pan with olive oil and sauté on high heat for about 2-3 minutes each side. The liver pieces will become crispy and have a light brown coating outside but still will be moist and soft inside. Once cooked, remove with a slotted spoon and drain on kitchen paper towel.
  6. Serve immediately over the bed of red onion, parsley and sumac salad. We like to serve with a wedge of lemon and squeeze the lemon juicer over the liver while eating; it gives a lovely refreshing taste to the liver and complements the red onion salad well.
Notes
The trick with cooking liver is that it needs to be stir fried quickly for a few minutes each side so it browns slightly and gets crispy outside but stays moist and soft inside. So please prepare your red onion, parsley and sumac salad first and then cook the liver so that you can serve straight after cooking with a wedge of lemon.

 

My Online Turkish Cookery Course – special offer ends on April 6th!

A little reminder of my Online Turkish Cookery Course, as the special offer ends on April 6th (many thanks to those already watched, shared and your very kind, generous positive feedback). I aimed to provide a window into our warm Turkish culture through the delicious, healthy, wholesome Turkish food with my online Turkish cookery course, here is a lovely short video on my course, kindly prepared by Mer-ka-bah:

 

 

 

 

 The beauty of this online course is that it provides accessibility (you can watch the course in your home, while on the road or desktop), flexibility (anytime that suits you; as little as 10 minutes a day or the whole course, you can pause and come back as you wish) and yours to keep (once purchased, you own the course and can revisit whenever you’d like, with your user name and password).

Our delicious Turkish dishes I demonstrated at my online Turkish cookery course

From Spinach and feta filo pie to Stuffed eggplants and more; delicious Turkish dishes I demonstrate at my online Turkish cookery course

 My Online Turkish Cookery Course divided into different modules, covering Turkish culinary history, Importance of being connected with our roots, Seasonality, Use of Spices, Turkish serving traditions, as well as 4 classic Turkish recipes I demonstrate (Stuffed eggplants with ground meat & vegetables, Karniyarik; Spinach and feta filo pastry, Ispanakli Borek; Bulgur & Potato rolls with pomegranate molasses sauce, Patatesli, Bulgurlu Kofte and Turkish Coffee).

Here’s a free preview of what my online Turkish cookery course covers. And here is the link to my online Turkish cookery course. May it inspire you to learn more about healthy, delicious Turkish cuisine and be able to recreate the dishes in your kitchen, afiyet olsun!

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Manti, Turkish dumplings with ground meat, onion and spices

These delicious tiny treasures, Manti or Mantu, dumplings with spiced ground meat and onion, is one of the all time favorite  dishes in Turkey. In especially Anatolia, family members gather to prepare the dough and fill the tiny dough squares with the filling together; it is a bit of a labor of love, so it is great to get together for making it, and so worth the effort. The marriage of the melt-in-the-mouth dumplings with garlic yoghurt sauce and spice infused olive oil is simply irresistible. Tangy Sumac, red pepper flakes and dried mint infused in olive oil all add another layer of deliciousness and work greatly with garlic yoghurt as the sauce for manti.

Manti; delicious dumplings with gound meat filling, served with garlic yoghurt ans spices infused olive oil

Manti; delicious dumplings with ground meat filling, served with garlic yoghurt and spices infused olive oil

The word manti derives from mantu,  meaning dumplings. It is a shared culinary heritage that the nomadic Turkish tribes brought with them when they travelled from Central Asia towards Anatolia, today’s Turkey, during the 13th century.  According to Holly Chase, Turkic and Mongol horsemen on the move were supposed to have carried frozen or dried manti, which could be quickly boiled over a camp”; what a brilliant idea. These delicious dumplings are popular in most Turkic cuisines, as well as in Armenian, Caucasian, Central Asian, Afgan and Chinese Islamic cuisines.

These days you can get pre-made Manti in most supermarkets in Turkey and specialty & online stores abroad.

These days you can get pre-made Manti in most supermarkets in Turkey and specialty & online stores abroad.

These days you can easily find these delicious dumplings, manti in every supermarket in Turkey and Turkish specialty stores as well as Middle Eastern stores abroad, but there’s nothing quite like the homemade manti. In our family we make a double batch, bake the dumplings (which gives manti a nice bite) and freeze some of it for a delicious surprise later on, I highly recommend doing it. Traditionally, the filling consists of ground meat, onion and spices, though in Eastern Anatolia the crushed chickpeas with cumin and red pepper flakes are used as filling too and it is delicious vegetarian option.

Delicious, tiny treasures, Manti; Turkish dumplings with spiced ground meat filling.

Delicious, tiny treasures, Manti; Turkish dumplings with spiced ground meat filling.

I hope this scrumptious manti maybe a gift of good food, packed with history for your family and friends to share.

Fascinating Pergamum, Bergama - Turkey

Fascinating Pergamum, Bergama – Turkey

Cok Selamlar (My best wishes) and Afiyet Olsun,

Ozlem

Serves 4 people

Dough ingredients:

300gr/ 2 cups/ 10 ½ oz. all-purpose plain flour (plus a little extra for rolling)
1 egg, beaten
4 fl. oz. / ¼ cup water

30ml/2 tbsp. olive oil
5ml/1 tsp sea salt

For the filling:

225gr/8oz ground beef or lean ground lamb
1 onion, grated or very finely chopped
Salt and freshly ground black pepper

For the garlic yoghurt:

500gr/2 ¼ cups thick and creamy plain yoghurt

1 -2 garlic cloves, crushed and finely chopped

Salt to taste

For the sauce:

15ml/1 tbsp. Turkish hot pepper paste, biber salcasi (give link) or tomato paste

60ml/4 tbsp. olive oil

10 ml/2 tsp. dried spearmint, kuru nane

5 ml/1 tsp. (or more) ground sumac (optional)

5 ml/ 1 tsp. (or more) Turkish red pepper flakes, chili flakes, pul biber

Preheat the oven to 180 C / 350 F

First make the dough. Sift the flour and salt into a wide bowl and make a well in the middle. Pour in the beaten egg and the water and using your hands, draw the flour into the liquid and mix to a dough. Pour in the olive oil and knead the dough for about 5-8 minutes, until it is smooth and elastic. Manti dough needs to be quite hard; cover the dough with a cling film or kitchen towel and leave to rest in a cold place or in the fridge for 30 minutes.

While the dough is resting, make the filling. Grate or finely chop the onion and combine with the ground meat. Season with salt and ground black pepper and mix well.

In a separate bowl, beat the yoghurt with the garlic and season with salt to your taste.

Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

Cut the dough into 3 pieces. Working one piece of dough at a time (and cover the rest of the dough pieces with a damp towel in the meantime so they don’t dry out), roll the dough as thinly as you can into a sheet, on a lightly floured surface. Using a sharp knife, cut the dough into small squares (roughly 2.5cm/1in). Spoon a little of the filling, rounded at a size of half a chickpea, into the middle of each square.

 

Pinch the opposite corners to form a little a little pouch and press the seams together to seal firmly.

Bake uncovered for 10 minutes, until the manti, dumplings start to get light golden.

Bake uncovered for 10 minutes, until the manti, dumplings start to get light golden.

Repeat with the rest of the dough and place the stuffed dumplings in a greased oven proof dish, stacking them next to one another. Bake uncovered for 10 minutes, until the manti, dumplings start to get light golden. Take them out of the oven and let the manti cool. You can freeze some of this baked manti in a sealed bag for up to 3 weeks.

Pour the hot water and pinch of salt to a large pan and bring to the boil. Place the baked dumplings gently to the boiling water and simmer for about 8- 10 minutes, until they are cooked. Once cooked, drain the water and return the manti to the pan. Drizzle a little oil over them so that they don’t stick together.

While manti is cooking, prepare your sauce. Heat the oil in a wide pan and add the hot pepper paste, biber salcasi or the tomato paste. Stir in the red pepper flakes, dried mint and sumac, combine well and simmer for 1-2 minutes.

Manti; delicious Turkish dumplings with spiced ground meat, served with garlic yoghurt and spices infused olive oil.

Manti; delicious Turkish dumplings with spiced ground meat, served with garlic yoghurt and spices infused olive oil.

Arrange manti on a warm serving dish and spoon the garlic yogurt over them. Then drizzle spices infused olive oil and tomato/red pepper paste sauce over the garlic yoghurt. You can decorate with extra red pepper flakes, dried mint and sumac and serve immediately.

Afiyet olsun; May you be happy and healthy with this delicious food you eat;

Ozlem

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