Chef´s Choice – Turkish Cuisine
Sweet Potato Salad
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, köftes and a wider availability of vegetable stews (Türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as Baklava, Söbiyet, Kadayıf, and Künefe.
- 1500 g sweet potatoes, peeled and cut into chunks
- 1 small red onion, finely chopped
- 4 spring onions, finely sliced
- 1 small bunch leek, finely chopped
- 5 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 tbsp honey (optional)
- fresh parsley for decoration
Brush the sweet potato chunks with olive oil and season them with salt and freshly ground pepper to your taste.
Place the potatoes on a slightly oiled baking sheet (or better use baking paper).
Roast the chunks for about 1/2 hour until they become tender and golden. Remove them from the oven and let them cool down to room temperature.
Mix together all the dressing ingredients and pour the mixture over the potato chunks. Gently mingle, best using your hands to obviate breaking the potatoes.
Serve the dish decorated with some fresh parsley leaves.