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Turška Solata s Sumakom Piyaz

Piyaz je barvita in okusna turška solata, ki jo ponavadi pripravljamo s fižolom, a ker smo jo kot mezo kombinirali s humusom, ovčjim sirom in olivami, smo tokrat fižol vrgli ven iz recepta in ga nadomestili z bulgurjem. Njam! 

Kaj točno so že meze? Meze so izbor manjših jedi, ki so del vsakdana na Bližnjem Vzhodu in v Severni Afriki, kjer jih strežejo kot del več hodnih obrokov. Nam verjetno bližje poznavanje mez je tisto razširjeno na Balkanu in v Grčiji, ko se ob dobri družbi in pijači postreže meze, da se prijeten večer ne konča prekmalu.

Sestavine (2 osebi):

  • Pol čajne skodelice bulgurja
  • 200 g češnjevih paradižnikov, da bo solata še bolj barvita, naj bo mešanica rdečih in rumenih
  • 1 srednja kumara
  • 5-6 redkvic
  • 1 rdečo čebulo
  • šopek peteršilja
  • sok polovice limone
  • pol čajne žličke soli
  • vsaj 2 jedilni žlici olivnega olja
  • 2-3 čajne žličke sumaka
  • 0,5 - 1 čajna žlička drobljenega čilija
  • sveže mlet črni poper

Za pravo turško vzdušje ob pripravi te solate in tudi ostalih dobrot se potopite v Turške kulinarične zvoke Svilne poti!

Priprava:

1. Pristavimo vodo za bulgur in ga skuhamo po navodilih navedenih na embalaži. Medtem ko se hladi, se lotimo zelenjave.

2. Čebulo na drobno sesekljamo in jo rokami dobro natremo s sumakom in soljo. Tako jo zmehčamo, da bo lažje vpila začimbe.

Vsi, ki nas vonj čebule na rokah moti, si jih pod tekočo vodo zmasiramo z žlico iz nerjavečega jekla. Tako bomo nevtralizirali neprijeten vonj.

3. Paradižničke in redkvice narežemo na četrtine ali bolj na drobno, kumare pa na manjše kocke. Na drobno sesekljamo peteršilj.

4. Vse skupaj damo v srednjo posodo, dodamo čebulo in drobljeni čili ter vse skupaj zmešamo.

4. V posebni posodici dobro zmešamo olivno olje in limonin sok, da dobimo gosto emulzijo, s katero prelijemo zelenjavo.

5. Vse skupaj premešamo in popramo ter po potrebi dosolimo.

Poleg piyaz solate postrežemo olive, slani ovčji sir, humus ter čabato in dobimo pisano brezmesno kosilo ali pa meze za večerno pogostitev prijateljev.

Hm, kaj pa je sumak?

Sumak je pri nas malo znan. Redko kdo ve, da se je včasih uporabljal pod imenom octovec preden se je v naših krajih razširila uporaba limon. Grm, iz katerega se prideluje sumak, boste prepoznali po značilnih kosmatih rdečih plodovih v obliki storža, ki jih posušijo in zmeljejo. V turški kuhinji brez sumaka enostavno ne gre. Tam ga uporabljajo za pripravo mesa in rib, zelenjave ter solat. Ima značilno temno rdečo barvo, oster vonj in izrazit limonast okus. 

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