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."
All photos are courtesy of Sonia Tashjian.
Here are some traditional, regional vegetable salads from
our cuisine.
boiled herbs, greens, salt-pepper, oil, vinegar
SALAD
WITH PURSLANE- Region: Aintap
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Salad with Purslane |
purslane, a small tomato, a small pepper, garlic, oil,
vinegar, mint, salt-pepper
SALAD
WITH TOMATO –Region: Musaler
![]() |
Salad with Tomato |
tomato, a small onion, greens, salt-pepper, oil, lemon or
vinegar
SALAD
WITH CABBAGE – Region: Musaler
![]() |
Salad with Cabbage |
SALAD
WITH POTATO
SALAD
WITH LETTUCE
lettuce, green onion & garlic, salt-pepper, lemon or
vinegar, oil.
boiled eggplant, salt-pepper, mint, garlic, vinegar &
water. Marinate eggplant overnight in this mixture; served with lentil klorchik**
SALAD
WITH ONION – Region: Musaler
![]() |
Salad with Onion |
onion, greens, salt-pepper, oil, pomegranate molasses (combine
with tomato paste, if desired)
CUCUMBER
SALAD – Region: Urfa
cucumbers, garlic, mint, salt, oil, vinegar![]() |
Cucumber Salad |
**Lentil Klorchik is a mixture of cooked lentils, fine bulgur and seasonings shaped into small balls.
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