’Spoon Salad’ (Chopped Tomato, Walnut and Sumac Salad)



Preparation info

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Appears in


By David Dale and Somer Sivrioglu

Published 2015

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This salad is served with kebaps all over Turkey, and is designed to be eaten with a spoon. It’s just a finely chopped salad, with the tomato pieces no bigger than the pomegranate seeds, but you’ll see it on menus in Istanbul described as the famous ‘Gavurdağ’ salad (apparently named after a mountain in southeast Anatolia). My friend Musa points out in his scholarly journal Yemek ve Kültür (Food and Culture) that there’s a trend in Turkey for chefs to give obscure names to