Chargrilled Turkish Bread Salad Recipes

Steps:

• Combine all ingredients in a bowl and chill for at least 1 hour before serving.

Steps:

• Preheat oven to 200°C.
• Place the cream cheese on a lined baking tray and spray with oil and sprinkle with garlic, lemon rind and pepper and bake for 10 minutes until lightly browned.
• Allow to cool slightly.
• Cut each pice of bread diagonally into 3 slices and spray the bread with oil and chargrill (or grill/broil) until golden.
• Arrange the bread, rocket, avocado, tomatoes and baked cheese on a serving platter.
• Whisk together the vinegar, oil, sugar and seasonings and drizzle over the salad and serve immediately.

Steps:

• Place bread cubes on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until dried and toasted, stirring every 5 minutes. Cool to room temperature. , In a large bowl, combine the cucumber, onion, olives, capers and toasted bread. Drizzle with 1/2 cup vinaigrette; toss to coat. Let stand for 5-10 minutes. , Add romaine and remaining vinaigrette; toss to coat.

Steps:

• Fry onions and garlic in olive oil, till soft.
• Add chopped bell peppers and cook, covered, for 10 minutes.
• Add the rest of the ingredients, except dill, and cook for about 15 minutes, stirring from time to time to prevent sticking.
• When ready, take off stove and mix in the chopped dill.
• Serve cold as a dip.

Steps:

• Chop the lettuce into bite-size pieces. Seed the peppers, remove the cores and cut the flesh into thin strips. Chop the cucumber and slice or chop the tomatoes. Cut the onion in half, then slice thinly.
• Place all chopped salad ingredients in a bowl and sprinkle the feta over the top and lightly toss together.
• For the dressing, blend together the olive oil, lemon juice and garlic in a small bowl. Stir in the parsley and mint and season with salt and pepper to taste.
• Pour the dressing over the salad, toss lightly and serve garnished with a handful of black olives.

Steps:

• Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
• Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
• Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
• Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
• Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
• Bake in the preheated oven until puffed up and golden, about 10 minutes.

Steps:

• Combine bread, tomatoes and basil in large bowl.
• In food processor with metal blade, chop garlic and salt. Add rosemary, hot pepper flakes and vinegar.
• Add olive oil in a stream to emulsify.
• Toss bread mixture and dressing.
• Allow to stand for at least 20 minutes so the bread can absorb the dressing.