There are many versions of this exquisite Turkish and Syrian relish. Serve it with bread as an appetizer, or as an accompaniment to a cooked vegetable salad, or with broiled fish or meat.

Ingredients

　　1 1/4 cups shelled walnuts

　　1 1/2–2 tablespoons tomato paste

　　1 slice whole-wheat bread, crusts removed, lightly toasted

　　1/2 cup extra-virgin olive oil

　　2 tablespoons pomegranate syrup (also called “concentrate” or “molasses”)

　　1 teaspoon coarsely ground red-pepper flakes or a pinch of ground chili pepper

　　1 teaspoon ground cumin

　　2 teaspoons sugar

　　Salt

　　Blend all the ingredients to a rough (not too smooth) paste in the food processor.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf