Salads
Gavurdağı, a southeastern Anatolian tomato-and-walnut salad, is tossed with pomegranate molasses and olive oil. The way the vegetables are chopped directly shapes the salad’s texture and flavor.
Lightly salt the diced tomatoes and leave them in a colander for 10 minutes to drain off excess liquid.
Chop the green pepper, red onion, and parsley into similarly large pieces, about the same size as the tomatoes, and place them in a large bowl.
Roughly chop the walnuts and add them to the bowl with the drained tomatoes.
Drizzle the pomegranate molasses and olive oil over the salad, add the pepper flakes and salt, and toss gently before serving.
After salting the tomatoes, leave them in a colander for 10 minutes to drain. Otherwise, they will release liquid and make the salad watery. Allergen: contains walnuts (tree nuts).
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