Aline Kamakian's olive and walnut salad

1. Cut the olives in half and remove the pits.
2. Mix the pepper paste with the olive oil, stir well, then add the pomegranate molasses and lemon juice to make a sauce.
3. Combine the olives, tomatoes and onions, then pour the sauce over them.
4. Stir well before adding the walnuts and parsley.

This recipe is taken from the book "Armenian Cuisine". Much more than just a cookbook, this work is an intimate and passionate journey into the heart of Armenian culinary traditions, told through the complementary voices of Aline Kamakian, chef and heiress of this rich heritage, in which Barbara Drieskens, an attentive observer, was captivated. This book blends personal stories, family transmissions, and culinary secrets, offering readers an authentic dive into a culture often unknown. From traditional Easter brioche to everyday dishes, each recipe pays homage to Armenian mothers who have managed to keep the flavors of their homeland alive.