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Feb 04
Istanbul Eats Cooks: Zübeyir’s Gavurdağı Salatası

By collecting recipes from our favorite places around town and attempting them in our own kitchen, we’ve figured out one of the best-kept secrets of the Turkish kitchen – namely, that fresh, local produce and a lot of love go a long way. In the case of Zübeyir’s Gavurdağı Salatası – a piquant and utterly fresh-tasting parsley and tomato salad – a little pomegranate molasses is also necessary. A bottle of this, procured from most Turkish or Middle Eastern food shops, will likely become a staple in your salad dressing.

Serves 4 as a side salad.


2 medium tomatoes
1 long green pepper
½ large white onion
1 bunch of parsley

1 tsp salt
1 tsp dried thyme
1 tsp sumac
1 tsp crushed red pepper flakes

olive oil
pomegranate molasses


Finely chop the tomatoes, peppers, onions and parsley. Set parsley aside. Mix tomatoes, peppers and onions with spices. Plate the mixture, then lay parsley in a thick layer over the chopped vegetables before drizzling olive oil and pomegranate extract over top.

Note: Zübeyir Usta’s recipe is not precise on the amount of olive oil and extract, but the ratio is 1/1 “until the salad is wet.”

Note: Sometimes this salad is served with crushed walnuts on top, but not at Zübeyir.

(photo by Ansel Mullins)

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