You don’t see much cilantro in Europe, but you find it in the southeastern part of the continent, where several cultures mingle. Regardless of this sauce’s origin (it is closely related to Tarator or Skordalia; recipe follows), it is fabulous with grilled meats, especially lamb. Walnut oil is not essential here, but it really does make a difference.

　　

Ingredients

makes about 2 cups

　　1/2 cup prunes or dried apricots

　　2 garlic cloves, peeled

　　1/2 cup walnuts

　　2 cups fresh cilantro leaves

　　1/2 cup fresh parsley or dill leaves

　　1/2 cup chopped scallion

　　1/4 cup fresh lemon juice or vinegar

　　Salt and black pepper to taste

　　1 cup walnut oil, more or less, or extra virgin olive oil

　　Cayenne to taste

　　

Step 1

Combine the prunes in a saucepan with 1/2 cup water and cook gently, covered, until softened, just 5 to 10 minutes. Drain.

　　

Step 2

Combine the prunes in a food processor with the garlic, walnuts, cilantro, parsley, scallion, lemon juice, salt, and pepper. Process for a few seconds, then begin adding the oil in a steady stream until you have created a thick sauce.

　　

Step 3

Add some cayenne, taste and adjust seasoning, and serve or cover and refrigerate for up to a few days.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.