Çoban Salata (Cho-ban Suh-la-ta), also known as Turkish Shepherd’s salad is by far the most well-known Turkish salad outside of Turkiye. You’ll find very similar and versions and some exactly the same being served in Middle Eastern and Mediterranean restaurants because it’s also common in those cuisines, as well- particularly Lebanon, Jordan, and Syria. I’ve also seen it in the breakfast buffet at a hotel in Sharm-el-Sheikh, Egypt.
Because it goes well with all meats and fish (or can be a meal on its own, with some crusty bread and fresh cheese), it really is one of the most versatile salad recipes around- and it couldn’t be easier to make.
One variation that is super-interesting and tasty and is common to the Southeastern region of Turkiye is to add pomegranate molasses to it. All the same ingredients, just add about one tablespoon molasses if you’re using the same recipe below.
My version of Çoban Salata, served for lunch at the World Bank Group in Washington, D.C. (May 2023)
This is the most popular Turkish salad, one which you’ll find all over Turkiye, but also very similar versions throughout the Middle East and Mediterranean region. It goes well with all meats and fish or can be a meal on its own, with some crusty bread and fresh cheese, which is what makes it one of the most versatile salad recipes around.
Ingredients
3-4 medium size Persian cucumbers, cut in half lengthwise and roughly chopped
3 medium tomatoes, roughly chopped
3 spring onions, finely chopped
One handful of flat leaf or curly parsley, roughly chopped
There are some really wonderful pastry and baking dishes found in French, Italian, Latin, Asian and American cuisine that call for alcohol and liquors, so if you’re following a Halal diet, or you just want to eliminate alcohol from a recipe (i.e. meals for kids), I’ve come up with a list of all natural Halal substitutes for those – and the results are so delicious! You can get some of the classics in the My Halal Kitchen cookbook. Click on the chart to get the PDF, which you can download, print and hang on your fridge!
To print a copy of the chart above, click on it.Raspberry Flan in the Latin chapter of the My Halal Kitchen cookbook
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So many people end up avoiding restaurants, recipes and other great family meals because they’re often times unaware of the ways around consuming pork and that there are plenty of fine substitutes that can be used in classic Italian,French, Latin,Asian, and all-American dishes. In the chart below, I provide such substitutes that can be used that really add flavor and depth to dishes, so there is no sacrifice on the taste. In fact, you’ll be mighty surprised how delicious recipes turn out with the suggestions I’ve given. See for yourself with the recipes you can experiment with in the My Halal Kitchen cookbook.
Simply click on the chart, download the PDF, print and hang it on your fridge or save it in your favorite recipe files to help you in the kitchen!
Halal BLT from the My Halal Kitchen cookbook
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It’s a common myth that alcohol burns off completely in the cooking process. Yes, some of it does, that is true. When I was writing the My Halal Kitchen cookbook, it was an essential part of my research to gather the scientific evidence to be able to support this notion. Islamic dietary guideline dictate that alcohol and all of its byproducts are not permissible in a Halal diet, so even a small amount of it is considered najs (impure) and therefore haram, or impermissible- the complete opposite of halal. That said, I was able to find the data backed up in the USDA Table of Nutrient Retention Factors, Release 6, which is included as a chart in my book. Below is a chart I’ve created to make it easy for you to use in dishes that call for a variety of alcoholic beverages in cooking and in making drinks- so you can have a wonderful fruity non-alcoholic mojito, pina colada and more- which is delightful and opens up a whole new world of alcohol-free dishes from Italian, Latin, French cuisine, as well as juicy mocktails. (To get my recipe for alcohol-free Pina Colada, you can find that in the My Halal Kitchen cookbook, as well). Simply click on the chart, download the PDF, print and hang it on your fridge or save it in your favorite recipe files to help you in the kitchen!
Spaghetti Carbonara from the My Halal Kitchen Cookbook – Italian Chapter
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This is a great appetizer or party dish for weekend gatherings, Iftar during Ramadan, or even Eid. Or, just make it for yourself and family, as it’s not complicated and super fast to put together.
You don’t need much except for the shrimp, a few spices, and good quality olive oil. Parchment paper for the oven tray prevents the shrimp from sticking to the pan and tearing, which keeps them looking nice and presentable for your guests.
Baked Shrimp Arrabbiata
Ingredients
1 pound jumbo shrimp, deveined
1/2 teaspoon dry oregano
1 teaspoon Himalayan salt
Pinch red pepper flakes
2 tablespoons olive oil + more for drizzling
Directions
Remove the tails from the shrimp. Pat the shrimp very dry with paper towels.
Arrange the shrimp on a parchment-lined baking sheet.
In a small bowl, combine the oregano, salt and pepper flakes. Add the spice mixture pepper to each of the shrimp. Drizzle with the olive oil.
Bake at 400 degrees Fahrenheit for 15-20 minutes. When the shrimp is done, sprinkle with a little more oregano and a little more olive oil. Pin each shrimp with a toothpick for easy serving.
