The salad hails from Gaziantep, and is supposedly named after the Gavur Mountains in South-eastern Turkey. The main ingredient is tomatoes with some onion and peppers, slightly sweet and tart pomegranate molasses, sumac and crunchy walnuts.
I get the Bhavnagari variety of long chillies here which are used to make stuffed and fried fritters. They’re supposed to be on the milder side, but I’m not open to risking having my mouth on fire, so I always deseed the chillies before using them.
Gavurdağı Salatası (Turkish Tomato Salad With Pomegranate Molasses & Sumac)(Adapted from Persiana by Sabrina Ghayour)
6 to 8 large tomatoes*2 Turkish long peppers, cut into thin rings**1 large red onion1 1/2 tsp sumac, plus a little extra to garnish2 to 3 tbsp pomegranate molassesSalt to tasteSome extra virgin olive oil1/8 cup walnut pieces, toasted lightly1 tbsp chopped flat leaf parsley (fresh coriander is good too)
Method:*Use regular tomatoes or cherry tomatoes, depending on what you can find. Traditionally, this salad is made with regular tomatoes.**If you cannot find Turkish long peppers, use any long green pepper that is mildly spicy. You can also use green bell peppers, cut into strips, if you like them.
Chop the tomatoes (or halve the cherry tomatoes), slice the onion into thin strips, and the peppers in to rings or strips. Arrange them on a flat plate (or in a salad bowl).In another bowl, mix together the Sumac, Pomegranate molasses, salt and a drizzle of olive oil. Drizzle this evenly over the salad, then garnish with toasted walnuts bits, and chopped fresh parsley or coriander. Finish off by sprinkling a little Sumac.Serve. This recipe should serve 4 to 6 as a side dish.