With the weather getting colder, Iâ€™ve been all about the soups.
Raw (but warmed) tomato soup:
But the outdoor dining and Bosphorus views are still in the cards:
It’s rare I come across anything remotely ethnic in Istanbul, so seeing Wakame was quite the surprise. I adore seaweed, but it has to be paired with a dressing that cuts the “fish” or, well, “sea” taste, or else its a bit overwhelming for me. Seaweed weighs the salad down, but not in a bad way; in fact, in a very, very good way. Something as simple as this recipe is filling enough for a meal.
Spinach & Seaweed Salad w/Tahini Glaze Dressing
1/2 cup dried Wakame seaweed, soaked in 1 cup of filtered lukewarm water
1/4 cup tahini
1 tbsp soy sauce
1 tbsp honey
Soak the Wakame in water. 1:2 ratio.
In less than 5 minutes, it will soften up and be ready to drain, then eat!
For the dressing, combine the tahini, soy sauce, and honey.
Toss together the components of the salad.
Voila! So easy, so delicious! The seaweed gives the salad some bulk, filling you up with protein and essential fats while the tahini glaze provides a creamy twist. You barely realize spinach is a main player. Light, healthy, but oh-so-satisfying!!
Chomp chomp chompâ€¦.bowl licked clean in less than 5 minutes.