Turkish cuisine · Salads & Mezze

Zeytin Piyazı

Salad of roughly chopped black olives with walnuts, onion, pomegranate molasses and parsley from Hatay.

Ingredients · for 4 servings

• 250 g olives (black, pitted)
• 80 g walnuts
• 1 red onion
• 1 bunch parsley
• 2 tbsp pomegranate molasses
• 4 tbsp olive oil
• 1 tsp Aleppo pepper
• 1 tsp sumac
• 1/2 lemon

Instructions

1. Rinse the black olives, drain well and roughly chop with a knife – they should stay recognizable as pieces, not turn into a paste.
2. Toast the walnuts in a dry pan for 3–4 min. without fat until fragrant, let cool and roughly chop.
3. Very finely dice the red onion and rub briefly with a pinch of salt to take off its sharpness; finely chop the parsley.
4. Stir the pomegranate molasses, olive oil, the juice of half a lemon, Aleppo pepper and sumac into a glossy marinade.
5. Mix the olives, walnuts, onion and parsley in a bowl, toss with the marinade and let sit for 10 min. at room temperature.
6. Arrange on a flat dish, sprinkle with a few walnut pieces and serve with warm flatbread as part of the meze spread.