Turkish Salsa

I wanted to make our Friday evening meal just a bit more special and I remembered this recipe from Jennifer Joyce. In the past I have served this for friends as a dip before the main meal, but shared between the two of us with a chilled glass of wine, it made a very easy and tasty starter.

Ingredients - serves 2 as a starter or 4 as a dip

1 tbsp pomegranate molasses

1/2 tbsp tomato purée

1/4 cucumber

1 tbsp chopped red onion

1/2 smallish red pepper

2 tbsp chopped mint

15g Feta

Salt and pepper


Pitta or folded flatbreads

Olive oil

Method

Mix the pomegranate molasses and tomato purée together in a medium sized mixing bowl.


Deseed and remove the membranes from the red pepper and evenly and finely dice it and add to the bowl.


Deseed the cucumber and dice to a similar size.


Add the chopped red onion and mix everything well together. Sprinkle in the chopped mint and most of the feta. Check the seasoning.


Sprinkle the remaining feta over just before eating and serve with pitta crisps or folded flatbreads.


Pitta crisps

These make great little snacks on their own as well. A sprinkle of chilli powder or sesame seeds are tasty additions if they are served alone. But they are great with all the dips on the website. a couple of favourites are:

Muhammara red pepper dip

Anchovy dip


Ingredients

I pack plain folded flatbreads (or regular pitta)

Olive oil

Seasoning


Method

Heat oven to 190°c.


Brush the flatbreads with olive oil and season.


Cut flatbreads into small rough triangle shapes.


Bake on a baking sheet for approximately 6 minutes until light gold in colour.


Cool on a cake rack and then store in an airtight tin. They will keep several days with a silica gel sachet (see Tips page)




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