TURMERIC PASTA SALAD

Contents
  • 1/3 package (150 gr) auger pasta
  • 2-3 hazelnuts in fresh turmeric
  • 1 teaspoon of powdered turmeric
  • 1.5 matchbox feta cheese
  • 1 handful of black olives
  • 1 teaspoon of black seed
  • 6-7 sprigs of fresh coriander or parsley
  • 2 tablespoons of olive oil
  • 3 pinches of salt

When it comes to pasta salad, my entire childhood is full of recipes similar to an American salad with yoghurt and mayonnaise. For a while, I have been trying to make pasta salads more delicious by combining the beauty of Turkish cuisine. My first recipe is that bright color of turmeric meets white cheese and black cumin, and the second is a satisfying and healthy meal, winking at the gavur mountain salad.

  • To boil the pasta, put 1-1.5 liters of water in the pan and add 1-2 pinches of salt.
  • Chop the fresh turmeric in the size of 3 hazelnuts and put it into boiling water.
  • Add 1 teaspoon of powdered turmeric to the boiling water of the pasta.
  • Add 3 handfuls of pasta approximately 150 grams to the pot.
  • After cooking the pasta according to the cooking time in its package, strain it and put it on a plate while it is hot.
  • Pour 2 tablespoons of olive oil over it. While the pasta is hot, let it in the olive oil well.
  • Meanwhile, cut the feta cheese as much as 1.5 matchbox into cubes and put it on the pasta.
  • Finely chop 6-7 sprigs of fresh coriander and sprinkle it over the pasta. If you don’t have or don’t like coriander, you can also use parsley.
  • Finally, add 1 handful of black olives and 1 teaspoon of black seed to the pasta and mix well. Taste the cheese and olives according to their salinity and add 1-2 pinches of salt if necessary.
  • Your light, blond and very delicious pasta salad is ready and delightful.

PASTA SALAD WITH GAVURDAĞI INSPIRED RECIPE

 

Contents
  • 1/3 package (150 gr) auger pasta
  • 1 large pink tomato or 2 medium tomatoes
  • 1 large onion
  • Half a bunch of parsley
  • 2 handfuls of walnuts
  • 3 tablespoons of pomegranate syrup
  • 1 tablespoon of sumac
  • 1 teaspoon of isot
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 1 teaspoon salt
  • 4 tablespoons of olive oil

When it comes to pasta salad, my entire childhood is full of recipes similar to an American salad with yoghurt and mayonnaise. For a while, I have been trying to make pasta salads more delicious by combining the beauty of Turkish cuisine. My first recipe is that bright color of turmeric meets white cheese and black cumin, and the second is a satisfying and healthy meal, winking at the gavur mountain salad.

  • To boil the pasta, put 1-1.5 liters of water, 1 pinch of salt in the pot and bring it to a boil.
  • When it boils, add 1/3 pack of auger pasta. Since the twisted pasta has curves, the sauce of the gavurdağ will enter between them and the flavor will increase many times.
  • While the pasta is cooking, dice 1 large pink tomato.
  • Chop 1 large onion in parsley.
  • Put the tomatoes in a large bowl. Crush the onions with your hand and add them.
  • Finely chop half a bunch of parsley and add it to the bowl.
  • Coarsely chop 2 handfuls of walnuts and add.

  • Add 1 tablespoon of sumac, 3 tablespoons of pomegranate syrup, 1 teaspoon of isot, a teaspoon of chili pepper, cumin, 1 teaspoon of salt and 4 tablespoons of olive oil.
  • After cooking according to the cooking time in the pasta package, strain it and add it on the salad while it is hot.
  • Mix well without crushing so that all the flavors are mixed.
  • Your most local pasta salad, which has become a delicious meal when all the taste of Gavurdağ is combined with pasta, is waiting for you to eat with pleasure.

Leave a Comment