Name: Celery and Coconut Salad (Kereviz salatası)
Yield: Serves 2-3
Cuisine: Turkish
Ingredients: fresh celery and mint leaves; salt and freshly ground black pepper; 2 tablespoons thick creamy yogurt; juice of ½ lemon; 6-8 firm fresh celery stalks, grated (reserve the leaves for garnish); 2 cloves garlic, crushed with salt; 4-5 tablespoons freshly grated coconut

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

This juicy salad originates from the eastern Turkish Mediterranean coast, the home of a number of refreshing fruity salads, devised to calm the palate after the local spicy food. This one is best made with fresh coconut, but you can substitute desiccated coconut, soaked in water for 30 minutes, drained and squeezed dry.

Ingredients

6-8 firm fresh celery stalks, grated (reserve the leaves for garnish)
4-5 tablespoons freshly grated coconut

Method

Mix the yogurt with the lemon juice and garlic in a bowl. Add salt to taste. Place the grated celery and coconut in a bowl and pour over the dressing. Toss well and garnish with the celery and mint leaves. Leave to stand a little to let the juices weep and mingle (but if left too long it becomes watery).