Gaziantep Kebab house No cooking

Gavurdağı salad

Name: Gavurdağı salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: South-eastern Anatolia
Ingredients: 4 pcs Tomatoes; 1 pcs Onion; 2 pcs Long green peppers; 25 g Parsley; 60 g Walnuts; 1 tsp Sumac; 0.5 tsp Isot pepper (optional); 30 ml Pomegranate molasses; 40 ml Olive oil; 4 g Salt

The Gaziantep form of shepherd’s salad, with walnuts, pomegranate molasses and sumac. The molasses goes in last, with the salt.

Meze · South-eastern Anatolia · Under 30 minutes · Vegan · Seasonal · For guests

20 minTime

256Kcal / serving

1025Total kcal

Preparation: 20 min
Cooking: 0 min
Difficulty: Easy
Cost: Cheap
Season: Summer, Autumn

Where this dish comes from

It takes its name from Gavurdağı, the local name for the Nur mountains between Gaziantep and Hatay. In the kebab houses of the south-east it takes the place of shepherd’s salad. What sets it apart is the fatty richness of walnut and the sweet-sour taste of pomegranate molasses, and the tomato here is cut very small.

Method

Before the heat goes on

Break the walnuts into coarse pieces: crushed to a powder they cloud the dressing.

You will need: A sharp knife · A chopping board · A sieve

Scoop out the seedy middle of the tomatoes and cut the flesh into 5–7 mm dice; chop the onion, pepper and parsley finely.

Look for The diced tomato should be dry, with clear corners.

Why The seedy middle holds most of a tomato’s water. In a finely cut salad that water runs straight into the bowl and dilutes the molasses.

Starch still asleep The granules are just floating there doing nothing. No body arrives before 62 °C.
Put the vegetables in the bowl and add the walnuts, sumac and isot.

Look for The walnut pieces should be spread evenly.

Why The walnuts soak up some of the dressing and give the salad body; the sumac and isot go in before the salt so their taste is counted when the salt is decided.

Starch still asleep The granules are just floating there doing nothing. No body arrives before 62 °C.
Just before serving, add the olive oil, pomegranate molasses and salt, mix and taste.

Look for The dressing should not pool at the bottom but cling to the vegetables as a glossy dark film.

Why Pomegranate molasses is both sugary and acidic, and like salt it draws water out of the vegetables by osmosis. Left dressed for more than ten minutes, the salad goes watery and the walnuts soften.

If it went wrong

If it went watery, drain it for a minute in a sieve and add half a spoon more molasses and a few more walnuts.

Starch still asleep The granules are just floating there doing nothing. No body arrives before 62 °C.

Salt · 0.47% Low. Everything reads flat and nothing steps forward.

What the model could follow

This recipe was run through the engine step by step — what goes in when, and at what temperature and for how long. The reactions above come from that run.

peak 18 °C · 15 minutes · engine 1.0.0 · confidence low

Servings

4

Ingredients

4 pcs Tomatoes
1 pcs Onion
2 pcs Long green peppers
25 g Parsley
60 g Walnuts
1 tsp Sumac
0.5 tsp Isot pepper (optional)
30 ml Pomegranate molasses
40 ml Olive oil
4 g Salt

What did you think

Who is eating

Everyone A baby under one Pregnant A child An athlete Someone living with diabetes

The 1 rules we hold for this group did not fire for this dish. That does not mean the dish is suitable for them; it means those particular rules did not apply.

Not about the dish — about the person

Salt in a day

5 g

Ages 2 to 15 Context established

No separate figure is given for a child: the adult value is adjusted downward by the child’s energy requirement. So for a small child the limit is well below 5 g and moves with age — printing one number would invent a precision the source does not offer. Under one year, and 6-24 months, fall outside this recommendation altogether; added salt is not on the table at that age in any case.

World Health Organization, Salt reduction

Free sugars

10%

Strong recommendation — adults and children Context established

The same share for adults and for children. Ten per cent of a 2000-calorie day is roughly 50 g of sugar, and a single can of a fizzy drink is more than half of it. The risk of weight gain, obesity and tooth decay rises above this line.

World Health Organization, Information note about intake of sugars recommended in the WHO guideline for adults and children, 2015

5%

Conditional recommendation Context established

This one carries a different strength, and the difference is written down on purpose: 10% is a strong recommendation, 5% is conditional. That is WHO’s own distinction, and putting the two in one sentence would say the evidence behind them is equally strong.

World Health Organization, Information note about intake of sugars recommended in the WHO guideline for adults and children, 2015

Protein in a day

0.83–1.31 g/kg

Infants, children and adolescents Context established

Per kilogram the need is higher in a child than an adult, because growth wants protein too. There is no single number: it runs between 0.83 and 1.31 g by age. Which age takes which figure is not written here, because writing it without reading the table would be inventing it.

European Food Safety Authority, Dietary Reference Values for protein, 2012

The infant feeding calendar

5 years

Shapes that are a choking risk Context established

Whole nuts are not given below five years old — the reason is choking, not allergy. The same logic covers anything round and firm: quarter a grape lengthways, cut sausage along its length rather than across. The nut itself is not the problem; ground or as a butter it is fine from around six months. What changes is the shape, not the ingredient.

NHS, Foods to avoid giving babies and young children

What is done, and what is not: The salt and sugar thresholds are quoted in WHO's own words; not even WHO gives a gram figure specific to a child, only that the adult value is adjusted down by energy requirement. The approach to portions, fussy eating and texture is on the page; this child's growth curve, and any allergy they have, cannot be.

This choice is not stored anywhere.

Diets

Gluten-free Suitable as it is
Vegan Suitable as it is
Vegetarian Suitable as it is
Lactose-free Suitable as it is
Diabetes-friendly It depends

This verdict comes from the recipe\u2019s own ingredient list. The label on a packaged ingredient is always the last word.

Calculated nutrition

256.1 kcal
4.2 g Protein
19.9 g Carbohydrate
19.4 g Fat
3.9 g Fibre

Per serving, computed from raw weights as bought. Cooking drives water off and sometimes adds fat, and neither is accounted for.

Vitamins and minerals · per serving

Vitamins

Vitamin A 100 µg · 13% ~
Vitamin D 0 µg · 0% ~
Vitamin E 2.4 mg · 20% ~
Vitamin K 119 µg · 158% ~
Vitamin C 46.9 mg · 59% ~
B1 (thiamin) 0.13 mg · 11% ~
B2 (riboflavin) 0.07 mg · 5% ~
B3 (niacin) 1.2 mg · 7% ~
B5 (pantothenic acid) 0.31 mg · 5% ~
Vitamin B6 0.27 mg · 19% ~
Folate 56.2 µg · 28% ~
Vitamin B12 0 µg · 0% ~

Minerals

Potassium 472 mg · 24% ~
Calcium 45.3 mg · 6% ~
Phosphorus 99.1 mg · 14% ~
Magnesium 45.6 mg · 12% ~
Iron 1.3 mg · 10% ~
Zinc 0.84 mg · 8% ~
Copper 0.34 mg · 34% ~
Manganese 0.73 mg · 36% ~
Selenium 0.94 µg · 2% ~
Sodium 400 mg · 17% ~

% of daily need for:

Percentages are shares of the reference values printed on food labels (Turkish Food Codex labelling regulation, Annex 13 (identical to EU Regulation 1169/2011, Annex XIII)), not a personal requirement. For sodium the reference is a ceiling. Computed from raw ingredients; cooking lowers some vitamins. "~": not measured in some of the ingredients.

Not counted: Sumac, Isot pepper (optional), Pomegranate molasses.

USDA FoodData Central SR Legacy · ANSES Ciqual 2025 · CoFID 2021 · Swiss FCDB 7.1

The figures for one ingredient were read from a parent of the same composition rather than measured for it: Isot pepper (optional)

composition figures unsourced · held in the system

Nutri-Score

A Per 100 g of the raw mixture, computed with the published Nutri-Score algorithm (2023 update). Confidence: low.

Nutri-Score compares a food with others of its kind; it is not a health claim or personal dietary advice on its own. Cooking drives off water, so the cooked dish may score differently.

How it was calculated

Category: general food · Negative points 4 − positive points 5 = -1

Energy 454.2 kJ → 1
Saturated fat 1.1 g → 1
Sugars 2.86 g → 0
Salt 0.49 g → 2
Protein 2 g → 0
Fibre 1.77 g → 0
Fruit, vegetables, legumes %84.5 → 5

Salt = sodium × 2.5. Only ingredients plainly in the fruit-vegetable-legume group are counted towards that share; doubtful ones are left out, which can only make the letter worse. Values from USDA FoodData Central and Ciqual; 7% of the weight is a close rather than exact match.

After the heat goes off

Serving

Beside kebabs, lahmacun or grilled meat.

Keeping

Once dressed it does not keep. Undressed, the mix holds 12 hours in the fridge.

Cooling and reheating

It is not heated.

Does not freeze

It does not freeze.

What is left

The next day, spoon what is left over a plate of bulgur pilaf.

For a child

Walnuts are fine for older children, but whole or large pieces of nut are a choking risk under five; grind the walnuts finely or leave them out for a small child. Not for anyone with a tree nut allergy.

If you have not got it

Pomegranate molasses → Lemon Without molasses, half a lemon and a teaspoon of honey; flatter, but the balance holds.

Where to go from here

Cold The method this recipe rests on
Tomato What it does in heat, water and acid
Bulb onion What it does in heat, water and acid
Pepper What it does in heat, water and acid
Shepherd’s salad Similar method, or something that sits on the same table
Spoon salad Similar method, or something that sits on the same table
Kısır Similar method, or something that sits on the same table
Under 30 minutes Other recipes that answer the same need
Vegan Other recipes that answer the same need
Seasonal Other recipes that answer the same need
For guests Other recipes that answer the same need

Taste profile

What it tastes like

The axes that define this recipe: sour 25.

Sweet 22
Salty 7
Sour 25
Bitter 17
Umami 20
Heat 5
Richness 22
Aroma 49

This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.

Computed similarity