Turkish cuisine · Salads & Mezze

Kaşık Salatası (Spoon Salad)

Spoon salad from Adana: finely diced tomato, cucumber and pointed pepper with pomegranate molasses and isot.

Ingredients · for 4 servings

• 4 tomatoes
• 1 cucumber
• 2 green pointed peppers
• 1 red onion
• 1 bunch parsley
• 2 tbsp pomegranate molasses
• 4 tbsp olive oil
• 1 tsp sumac
• 1 tsp isot pepper
• 1/2 lemon
• 1 tsp salt

Instructions

1. Halve the tomatoes, scoop out the watery seeds with a spoon and cut the flesh into very fine dice of no more than 5 mm – the salad should be eaten with a spoon.
2. Peel the cucumber, halve lengthwise, remove the seeds and dice equally fine; deseed the pointed peppers and cut into equally small pieces.
3. Finely dice the red onion, rub briefly with the salt and drain in a sieve so the salad doesn't turn watery later.
4. Very finely chop the parsley along with the tender stems and mix all the ingredients loosely in a bowl.
5. Whisk together the pomegranate molasses, olive oil, the juice of half the lemon, sumac and isot, pour over the salad and let sit chilled for 10 min.
6. Toss once more just before serving, transfer to a shallow bowl and serve as a side to Adana kebab.