1 ripe avocado, mashed
3 tbsp yogurt
2 tbsp extra virgin olive oil
1 tsp lemon juice
1/2 tsp lemon zest
1/4 cup feta cheese, crumbled
2 tbsp small pickled cucumbers (cornichons), cut in small cubes
1 pinch crushed pepper (optional)
1 tbsp red onion, chopped
Mix all the ingredients in a bowl with a spoon. Place in a serving bowl. Sprinkle the red onion all over the top. Serve with toasted Pide or Turkish bread slices or crackers.Avocado Production in Turkey
(from EKOLOJİK YAŞAM PORTALI -Avokado Yetiştirmek
Avocado in our country to promote commercial farming, in the early 1970s the FAO , through California 'Fuerte', 'Hass', 'Bacon' and 'Zutano' are brought in 4 major commercial varieties. These varieties of Antalya, Dalaman-Mugla, Alata-Mersin, Adana and Iskenderun-Hatay ecological conditions have been trying.
Conditions of Antalya and Alanya, 'Fuerte', 'Hass', 'Bacon' and 'Zutano' cultivars and varieties to adapt to the region-specific characters were shown. These varieties for commercial cultivation in some areas of Turkey's Mediterranean coastal zone, and then found a suitable began to spread. Avocado production in our country has increased rapidly since the mid-1980s.
Avocado production in 2005 of Turkey's total production of 400 tons and has a total area of 100 hectares. About 60% of the total avocado production in the country-65 is produced in the province of Antalya. About 60% of this production is obtained from 70 districts of Alanya and Gazipasa. Also, in Antalya province, the average yield per tree, avocado production is about 40 kg. Avocado production in Mersin, Antalya and then produced a significant amount of avocado. Avocado production in 2005 156 tons of Mersin.
Avocado marketing, selection and production of varieties which have commercial value. Variety selection, adaptation capabilities of the varieties of ecological conditions, efficiency and productivity, sustainability is emerging as the most important elements.