Zelateya kurdî — Tomato, Cucumber and Onion Salad with Sumac

⏱ 20 min · 🍽️ 4 Servings · 🧂 10 Ingredients

Ingredients

  • 4 piece tomatoes (about 500 g)
  • 1 piece cucumber (about 400 g)
  • 1 piece onion
  • 2 piece green pointed peppers (mild)
  • 0.5 bunch flat-leaf parsley
  • 0.5 bunch fresh mint
  • 1 piece lemon
  • 3 tbsp olive oil
  • 0.5 tsp salt
  • 1 tsp sumac (ground)

Instructions

  1. Wash the tomatoes, cut out the stem ends and cut the tomatoes into cubes of about 1 cm. Wash the cucumber, peel it in strips if you like, quarter it lengthways and dice it to the same size.
  2. Peel and finely dice the onion. Wash the pointed peppers, remove the stems and seeds and cut the peppers into small dice.
  3. Wash the parsley and mint, shake them dry and finely chop the leaves.
  4. Squeeze the lemon and whisk 2 to 3 tbsp of the juice with the olive oil, salt and sumac in a small bowl, keeping back a pinch of sumac for sprinkling.
  5. Mix the vegetables and herbs in a bowl, pour over the dressing and toss everything lightly. Season with salt and lemon juice, sprinkle with the remaining sumac and serve immediately.
  6. Tip: Only dress the salad shortly before eating, otherwise the tomatoes and cucumber will release water; without dressing, the chopped vegetables keep covered in the fridge for a few hours. Birinc bi şehriye — White Rice with Toasted Vermicelli and any kebab go well with it. If you like heat, add a pinch of red pepper flakes (Pul Biber).
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Zelateya kurdî — Tomato, Cucumber and Onion Salad with Sumac – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

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Zelateya kurdî — Tomato, Cucumber and Onion Salad with Sumac

A Kurdish classic that is served in every Kurdish region: Zelateya kurdî is the everyday salad of tomatoes, cucumber, onion and pointed peppers in small dice, with parsley, fresh mint, sumac, lemon juice and olive oil, which belongs with rice, kebabs and stews just as much as with breakfast. Similar salads are known in Turkish as Çoban salatası and in Persian as Salad-e Shirazi. Unlike Bostana — Finely Chopped Salad with Isot and Mint, which is chopped almost to a coarse paste and seasoned with isot, the dice here stay crunchy and clearly recognisable, and the salad tastes fresh, juicy and mildly tangy.

⏱

Cook time

20 min

🍽️

Servings

4

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

137 kcal

Calories

3 g

Protein

10 g

Fat

10 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.10 · ~€1.05/serving
  • 🛒

Instructions

  1. 1

    Wash the tomatoes, cut out the stem ends and cut the tomatoes into cubes of about 1 cm. Wash the cucumber, peel it in strips if you like, quarter it lengthways and dice it to the same size.

  2. 2

    Peel and finely dice the onion. Wash the pointed peppers, remove the stems and seeds and cut the peppers into small dice.

  3. 3

    Wash the parsley and mint, shake them dry and finely chop the leaves.

  4. 4

    Squeeze the lemon and whisk 2 to 3 tbsp of the juice with the olive oil, salt and sumac in a small bowl, keeping back a pinch of sumac for sprinkling.

  5. 5

    Mix the vegetables and herbs in a bowl, pour over the dressing and toss everything lightly. Season with salt and lemon juice, sprinkle with the remaining sumac and serve immediately.

  6. 6

    Tip: Only dress the salad shortly before eating, otherwise the tomatoes and cucumber will release water; without dressing, the chopped vegetables keep covered in the fridge for a few hours. Birinc bi şehriye — White Rice with Toasted Vermicelli and any kebab go well with it. If you like heat, add a pinch of red pepper flakes (Pul Biber).

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