This Hatay-style meze mixes curd cheese, tomato, pepper, and pomegranate molasses for a bright spread.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Break the Cokelek cheese into coarse pieces with a fork, and soften it with a spoonful of olive oil if it is very dry.
Dice the tomatoes, cucumber, peppers, and scallions into small cubes.
Whisk the pomegranate molasses, olive oil, zahter, and red pepper flakes for 30 seconds.
Toss the vegetables with the dressing and leave the Cokelek cheese on top so its crumbly texture is not lost.
Finish with parsley and walnuts, then serve right away with lavash.
If the Cokelek cheese is salty, reduce the salt in the dressing so the sharpness does not increase with the pomegranate molasses.
💡 Tip: Drizzling the pomegranate molasses at the end gives a bright flavor without darkening the Cokelek cheese.
🍽️ Serving suggestion: Serve the Cokelek salad cold with tandoor bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~132
kcal calories
8
g protein
7
g carbs
8
g fat
9.6g
Sugar
2g
Fiber
524.9mg
Sodium
2.1g
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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