Though Turkish cuisine is a fusion of Turk, Arabic, Persian, Central Asian and Greek cuisines, there are also many regional differences in Turkey's cooking, from the Black Sea's corn and fish to the eastern region's mezes and kebabs.
2 medium, ripe tomatoes, peeled
2-inch piece of cucumber, peeled
1 green bell pepper
1/4 teaspoon dried mint
1/2 teaspoon paprika
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon salt
1 tablespoon red wine vinegar
1 tablespoon olive oil
Remove the seeds of the tomatoes, cucumber and pepper. Chop vegetables into very fine pieces, using a sharp knife or a mini-food processor. Drain excess liquid. Add remaining ingredients and mix well. Make a few hours ahead for fuller flavor.
from Kate's Global Kitchen:
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This page modified January 2007
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