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Turkish Salad Gavurdagi
From: Cook

This "bright" and refreshing salad, from has all my favorite ingredients. Named after a mountain in southeast Anatolia. Sumac is available in Middle Eastern shops or online. It will make a huge difference if you use the freshest, best tomatoes and freshest parsley you can find.


  • 1/4 red onion or white onion, finely chopped
  • salt, to taste
  • 1 teaspoon ground sumac
  • 2 medium tomatoes, peeled, seeded and chopped
  • 2/3 cup parsley, finely chopped (NOT dried)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon pomegranate syrup (also known as pomegranate molasses)
  • 2-3 tablespoons lemon juice
  • 1 teaspoon cayenne pepper


  • 1/4 cup walnuts, toasted

Crush the onion with the salt and sumac.

Toss all the ingredients in a medium sized mixing bowl.

Arrange on a festive salad platter and garnish with the walnuts.

Gavurdagi salad's flavor is enhanced if you put it aside for a few hours before you serve it.