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Turkish Salad


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Turkish Salad


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Turkish Salad

For a nutritious alternative to dipping with pita, I serve baby carrots and celery sticks with hummus, tahini and Turkish salad. Adding sautéed zucchini and eggplant makes it a ratatouille. Serve it warm as a deliciously thick and flavorful side dish.


  • Prep Time : 10 min min
  • Ready Time : 10 min


8 servings


  • 1 onion, chopped
  • 1 teaspoon prepared crushed garlic
  • 1 tablespoon olive oil
  • 2 green bell peppers, seeded, veins removed, diced (or 1 (10-ounce) bag stir fry peppers, defrosted)
  • 2 jalapeño hot pepper rings (from a jar)
  • 2 cups canned, crushed tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Quartered pita breads(optional)


  1. In a 10-inch skillet, sauté onion and garlic in oil over medium heat for 2 minutes.
  2. Add peppers, tomatoes, salt and pepper.
  3. Bring to a boil. Reduce heat and simmer for 30 minutes. Chill in refrigerator 1 hour before serving with warm pita bread, if desired.

Contributed by: Quick & Kosher, JAMIE GELLER



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to Turkish Salad

  1. avatar says: S

    I made this for Shabbos. My family enjoyed it with the challah.

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