Salatet Zaytoun | Aleppo-Style Cracked Olive and Walnut Salad

Coarsely crush the walnuts in a mortar or with a rolling pin in the bottom of a bowl. Do not grind them to a powder; the walnut pieces should be noticeable when you bite into the salad and about the same size as the olives.

Finely chop the fresh cilantro, including the stems, and cut the green onion into thin rounds. Remove the sprout from the center of the garlic and finely chop it; since this salad is not cooked, the garlic stays raw and the sprout can taste sharp.

Whisk the pomegranate molasses, olive oil, lemon juice, and Aleppo pepper in a small bowl. Do not add salt: the olives bring salt, and you can judge how much only after tossing everything together.