This Kilis salad pairs fresh zahter herbs with lor cheese and olive oil for an aromatic, refreshing plate.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Pick over the zahter, remove the tough stems, and wash the leaves in plenty of water.
Soak the washed zahter in vinegar water for 5 minutes and drain completely.
Mix the lor cheese with olive oil, red pepper flakes, and lemon zest.
Dice the tomato and cucumber small and place them in a bowl with the zahter.
Drizzle over the pomegranate molasses and olive oil dressing, leave the lor on top, and serve without waiting.
Dry the zahter leaves before dressing them; if water remains, the pomegranate molasses will thin out.
Leave the lor in the final layer so it does not get crushed and turn pasty among the aromatic leaves.
💡 Tip: Keeping the zahter only roughly chopped preserves its texture.
🍽️ Serving suggestion: Serve the salad cool with olives and thin pide slices alongside.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~142
kcal calories
7
g protein
4
g carbs
10
g fat
0.9g
Sugar
0.1g
Fiber
109.4mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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