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1 cup coarsely chopped pitted green olives 
2/3 cup coarsely chopped walnuts, or combined walnuts and pistachios 
1 fresh sweet red pepper, roasted and finely chopped 
1/2 cup minced flat-leaf parsley (leaves only) 
6 scallions, chopped ( 1/4 cup) 
1 tablespoon chopped red onion 
2 tablespoons extra virgin olive oil 
2 tablespoons pomegranate syrup, or more to taste 
1 tablespoon fresh lemon juice, or more to taste 
1/2 teaspoon ground cumin 
1/2 teaspoon Middle Eastern red pepper paste, or 1/2 teaspoon ground red Middle Eastern pepper (Aleppo pepper, Turkish pepper), or to taste 
Pinch of sugar 
Freshly ground black pepper 
4 ounces Lebanese white cheese, or Greek Feta 

Chop the olives and walnuts together to blend them, combine the olive-nut mixture in a bowl with the roasted pepper, parsley, scallions and onion. 
In a separate bowl, combine the olive oil, pomegranate syrup and lemon juice. Add the cumin, red pepper paste, sugar and black pepper and beat with a fork. Pour this dressing over the olive-nut mixture and mix well. 

Taste and adjust the seasoning, adding more pomegranate syrup or lemon juice, if necessary. Cover the bowl with plastic wrap and set aside in a cool (not refrigerated) place for several hours or overnight. 

Meanwhile, if the cheese very salty, let it soak in tepid water until you are ready to serve. When you are ready to serve, drain and crumble or grate it. Add the cheese to the olive mixture and toss with a fork to mix well. Garnish with fresh pomegranate seeds when in season. Makes 2 cups