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Sumac Onions, Turkish Spicy Tomato Salsa and Haydari

Sumac Onions, Turkish Spicy Tomato Salsa and Haydari
Ingredients for Sumac Onions
  • 2 red onion, thinly sliced
  • 1 tablespoon ground sumac
  • kosher salt
  • fresh ground black pepper
Ingredients for Turkish Spicy Tomato Salsa
  • 6 ripe tomatoes, peeled and chopped
  • About a third of a cucumber, grated
  • 1 pale green turkish pepper (substitute with yellow greek, italian, or other long sweet pepper
  • 4 spring onions, finely chopped
  • 6 cloves of garlic, crushed to a puree with salt
  • 1 lemon, zested
  • 2 teaspoons paprika paste
  • 3 tablespoons olive oil
  • 1 tablespoon of pomegranate molasses
  • 1 tablespoon lemon juice
  • 2 tablespoons tomato puree - I used sundried tomato puree
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh mint, finely chopped
  • 1 teaspoon sugar
  • sea salt and fresh ground black pepper to taste.
  • 1 finely chopped red cayenne chile pepper
Haydari (Turkish Yogurt Sauce)
  • 1 cup greek style yogurt
  • 3 garlic cloves, minced
  • ½ bunch dill, chopped
  • 1 lemon, juiced
  • 2 ounces cream cheese, softened
  • ¼ teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup fresh flat leaf parsley leaves

Method for Sumac Onions

1.    Combine remaining 2 teaspoons sumac and red onions in a medium bowl. Season with salt to taste and set aside.


Method for Turkish Spicy Tomato Salsa

1.    Place tomatoes and cucumbers in a bowl. Season with a little sea salt and toss to combine. Put the tomatoes and cucumber in a strainer and place over a bowl for about 30 minutes to drain. 

Note: This process help season and removes excess moisture which intensifies the flavor.

2.   Once the tomatoes and cucumber have drained, place all of the ingredients and pulse in a food processor a few times to get the correct consistency.

3.     Cover and chill until you are ready to serve.


Method for Haydari

1.    Combine all the ingredients in a bowl and mix until evenly combined. Taste for seasoning and adjust accordingly.

2.     Cover and chill until you are ready to serve. Garnish with mint leaves and a drizzle of olive oil.

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