After adding 1 liter of lukewarm water to the coarse salt, we wait until the salt melts completely.
Wash and peel the pears. Slice them into long slices and remove the seeds.
Wash the quinces and peel them, cut them and soak them in water and lemon to avoid that they get dark.
Boil the pomegranate juice with salt until capable of filling 2 cups and until consistent.
Wash the tomatoes, cut them and squeeze them.
Beef escalopes with tomato and olive potatoes
Shawarma Sandwich with Salad
Great Summer Appetizer