Recipe: Zahter Salad (Fresh Thyme, Parsley, and Onions in Pomegranate Molasses Dressing)

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Adapted from Musa Dağdeviren, as presented at the 2008 World of Flavors Conference.

A pungent, aromatic salad/condiment, this is an ideal accompaniment to grilled fish, meat, and poultry. I also love it with steamed potatoes and cauliflower.

Serves 6 to 8

    • 3½ ounces fresh wild thyme or savory sprigs, finely chopped
    • 1 medium onion, finely chopped
    • 4 scallions, finely chopped
    • 1 bunch flat-leaf parsley, finely chopped
    • 1 fresh red pepper (like peperoncini) finely chopped
    • 4 tablespoons extra-virgin olive oil
    • 3 tablespoons pomegranate molasses
    • 1 pinch salt
    • ground chile pepper, to taste

Mix the finely chopped thyme, onion, scallions, parsley, and red pepper. In another bowl, whisk the olive oil, salt, chile pepper, and pomegranate molasses. Pour over the thyme mixture and serve.

To read Aglaia's article about the Turkish chef Musa Dağdeviren, click here.

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at www.keartisanal.com.


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