Turkish Cuisine Knockoffs

After visiting Turkish Cuisine on numerous occasions, I decided to try some of their dishes myself.  Shepherd's salad is so easy that I can't really call it a recipe, more an assembling.  The pilaki - a dish containing white beans and potatoes - turned out really well and was also really easy, and would make a nice vegetarian entree served over a little rice.

Shepherd's Salad

1 romaine heart, or other crisp lettuce

1 small red onion, sliced very thinly and place in ice water

2 roma tomatoes, chopped

1/2 English cucumber, peeled, seeded and sliced

1 small can black or kalamata olives, drained

6 ounces of good quality sheep's milk feta, chopped or crumbled

1/4 cup red wine vinegar

2 Tbsp good quality olive oil

salt

Greek spice blend (available with other spices)

Mix the vinegar, olive oil, salt, and spices in a medium bowl; taste and adjust seasoning as needed.  Add the tomatoes, cucumber, onions, and olives.  Place the lettuce on a plate and pour the veggies over. Crumble the feta over the top and serve.  Placing the onions in ice water before using will take out some of their bite, keeping them from overpowering everything else.

Pilaki

4 small red potatoes, cut into 1" chunks

1/2 red onion, medium dice

1 clove garlic, minced

1/2 red pepper, seeds and ribs removed, cut into 1" chunks

1 can white beans or garbanzos

2 roma tomatoes, peeled, seeded and roughly chopped*

salt

Greek seasoning

good olive oil

Boil the potatoes in salted water until soft and set aside.  In a large saute pan over medium heat, sweat the onion until beginning to become translucent, and then add the garlic and a little salt.  Add the peppers and saute until they are just beginning to become soft, about 5 minutes.  Add the garbanzos and saute until they are hot, about 4 minutes, then add the tomatoes and potatoes.  Sprinkle everything with salt and Greek seasoning, and give it a good stir.  After removing from the heat, drizzle the entire dish liberally with good olive oil and serve.

*to peel tomatoes, cut an X in the end opposite the stem and place in boiling water for 30 - 40 seconds, remove to a towel and allow to cool; the peels will come right off.