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LOCATION: Recipes >> Middle Eastern >> Turkish Salad 04

Print this Recipe    Turkish Salad 04

Turkish Green Olive and Walnut Salad
Zetyin Piyazi

1/2 pound of green olives, drained
2 tbs. olive oil
3/4 cup shelled walnuts, chopped fine by hand
2 scallions, minced
1/4 cup chopped parsley
1/8 tsp pepper, or to taste
2 tsp. pomegranate molasses
1 tbs. lemon juice
Salt and pepper to taste
1/2 cup fresh or defrosted pomegranate seeds

Pit the olives. This can be done by putting the olives on a doubled
kitchen towel and hitting them with a mallet to make the pit pop
out.

Combine the olives with the rest of the ingredients in a bowl. Mix
well. Cover and refrigerate at least over night. Bring to room temp
before serving.

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