Turkish
This simple pasta salad, called coban (meaning colorful), offers an excellent combination of textures and colors. Because there’s nothing fancy about it, kids especially seem to like it. In Turkey the traditional bread, called pita, is made at home and served with every meal, as well as with yogurt as a snack. A yeasted round bread baked in a very hot oven, homemade Turkish pita is unlike the pocket bread of the same name sold in markets. In Eastern homes, a guest, whether rich or poor, is seated at an honored place at the table.
INGREDIENTS
- 1 package (8 ounces or 250 g) curly fusilli noodles
- 1 can (15 ounces or 450 g) red kidney beans or white beans, drained
- 1 bunch flat-leaf parsley, finely chopped (about 1 cup)
- 1 medium green bell pepper, diced (about 1 cup)
- ¼–½ (60–125 ml) cup fresh lemon juice
- ¼ cup (60 ml) olive oil
- Sea salt and freshly ground pepper
METHOD
- Cook pasta according to package directions.
- Drain and rinse with cold water; set aside 15 minutes to cool while preparing other ingredients.
- Mix pasta, beans, parsley, green pepper, lemon juice, and olive oil in a salad bowl.
MIND REFRESHER
Stand straight, breathe normally, and taste the salad; concentrate on the taste sensation in your mouth for 30 seconds.
- Season to taste with salt and pepper.
- Serve at room temperature.
- Taste again if salad has been sitting awhile; it might need more lemon juice.
Serves 4-6