A delicious recipe for Turkish salad from the founder of the popular Turkish and Middle Eastern restaurant in Suan Luang.
Tharit Tangsongsirisak, also known as Chef Yakup, draws inspiration in the kitchen from his Mediterranean travels. He has a passion for natural flavours and fresh, healthy ingredients, including the parsley, vegetables and olive oil that are staples of the region’s delicious cuisine. Chef Yakup studied at Kendal College of Culinary Arts in Chicago and later worked for some of the world’s top Michelin-star chefs and restaurants, including at Issaya Siamese Club in Bangkok and Naha in Chicago.
Chef Yakup is the founder of the local Mediterranean restaurant Fat Lamb, which serves Turkish and Middle East dishes with a slight American twist—reflecting the chef’s multi-cultural culinary experiences. Today, he will walk us through a simple, yet unique and healthy Turkish Salad. The ingredients are all quite easy to find.
6 Kalamata olives
1/2 Red onion
4 Tbsp Croutons
2 Tbsp Chickpeas
2 Tbsp Mint
2 Tbsp Parsley
2 Tbsp of Watermelon
60 grams Feta cheese
200 grams Extra virgin olive oil (good quality)
100 grams Red wine vinegar
2 tsp Oregano
1 tsp Salt
1 tsp Pepper
- Deseed and dice the cucumber and watermelon.
- Peel the tomato skin. The easiest method is to crisscross at the bottom of the tomato; then blanch it in hot water to make the skin come off easily; peel the skin off, cut the tomato in half and deseed it.
- Slice the red onion into thins strips.
- Soak the chickpeas overnight, and boil them until they are cooked.
- Chop the mint and parsley together; crumble the feta cheese with your hands.
- Mix together the extra virgin olive oil and red wine vinegar, oregano, salt and pepper in a bottle, and shake them well.
- Put all the ingredients in a bowl; add dressing to taste.
- Top with feta cheese.
15 Soi Seri 5 Alley, Suan Luang, Bangkok 10250
Phone: 061 418 4545
Or visit the restaurant on Facebook: https://www.facebook.com/fatlambbkk/