Ingredients
3 tomatoes
2 - 3 cucumbers
1 green bell pepper
1 red bell pepper
2 onions
Small bunch parsley
Small bunch dill
Small bunch mint
500 g Ditaloni Pasta
3 cloves garlic
2 tbsp butter
2 tbsp extra virgin olive oil
½ tbsp ground cumin
½ tbsp dried mint
1 tsp Dried oregano
½ tbsp Pul Biber (Turkish red pepper flakes)
½ tbsp sumac
2 tbsp Turkish pepper Paste
1 - 2 Juice of lemons
2 tbsp pomegranate molasses
Salt & pepper
Directions
Step 1
1. Chop the tomato, cucumber, peppers and onion into a small dice.
Step 2
2. Finely slice the fresh herbs.
Step 3
3. Cook the pasta in salted boiling water.
Step 4
4. Finely chop the garlic.
Step 5
5. Heat a pot and add the olive oil and butter. Once warm add the garlic and sauté for a few seconds.
Step 6
6. Add the herbs and spices and cook for a few seconds.
Step 7
7. Add the pepper paste and cook for 4-5 minutes on a low flame. The oil will start to come out of the pepper paste once it’s ready.
Step 8
8. Take the pan off the heat then add the lemon juice and pomegranate molasses. Season with salt and pepper.
Step 9
9. Add the pasta, salad ingredients, herbs and dressing to a large bowl.
Step 10
10. Mix well then serve.
