Turp Salatası

Ingredients

• 4red radishes — sliced
• 200 gyogurt
• 1 clovegarlic
• dill — chopped
• to tastefine sea salt

Method

1. Begin by washing the 4 red radishes thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel. Using a sharp knife or a mandoline, slice the radishes thinly into rounds, aiming for an even thickness to ensure a consistent texture in the salad.
2. Peel and finely mince 1 clove of garlic. In a small bowl, combine the minced garlic with 200 g of yogurt. Stir the mixture until the garlic is evenly distributed throughout the yogurt, creating a smooth and creamy base for the salad.
3. Take a small handful of fresh dill, rinse it under cold water, and shake off any excess moisture. Finely chop the dill, and add it to the yogurt mixture. Stir well to incorporate the dill, which will add a fragrant, herbal note to the salad.
4. In a large mixing bowl, combine the sliced radishes with the yogurt mixture. Add fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt will enhance the flavors of the radishes and yogurt, bringing out their natural sweetness and tang.
5. Drizzle a small amount of olive oil over the radish and yogurt mixture. The oil will add a rich, smooth texture to the salad. Gently toss the ingredients together using a large spoon, being careful to keep the radish slices intact and evenly coated with the dressing.
6. Once the salad is well-mixed, transfer it to a serving dish. Serve the Turp Salatası immediately, accompanied by fresh bread for dipping. The salad should have a refreshing crunch from the radishes, a creamy tang from the yogurt, and a fragrant aroma from the dill.