Cracked green olive and walnut salad (Zetyin piyazi) [Ayfer Ünsal] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 148) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Broiled kibbeh kabobs with parsley, lemon, and walnut sauce; Cumin-flavored köfte with two sauces [Aybek Surdam]; Köfte with loquats [Burhan Çadğas of Çadğas Restaurant]; Köfte with warm eggplant salad [Burhan Çadğas of Çadğas Restaurant]; Molded eggplant and köfte kabobs [Burhan Çadğas of Çadğas Restaurant]; Köfte with garlic heads [Burhan Çadğas of Çadğas Restaurant]; Köfte with shallots [Burhan Çadğas of Çadğas Restaurant]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepare 1-2 days ahead for the best flavours. Can substitute "Pomegranate molasses" recipe on P404 for store-bought pomegranate molasses. See recipe for green olive choices.

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