A specialty of Jehan, in southern Turkey, this is served as a dip with fried mussels or baked fish, or as an accompaniment to salads and boiled vegetables, such as runner beans or cauliflower.

　　

Ingredients

serves 4-6

　　1 cup walnut halves

　　2 cloves garlic

　　Salt

　　3–4 tablespoons tahina paste

　　Juice of 2 lemons

　　4 tablespoons chopped flat-leaf parsley

　　

Step 1

Pound the walnuts and garlic in a mortar with a little salt until the walnuts are almost, but not quite, ground to a paste. Add the tahina and lemon juice gradually, stirring well. Add a little cold water, enough to have a light creamy paste. Then mix in the chopped parsley.

　　

Step 2

You may use a blender or food processor, in which case blend the lemon juice and tahina with a little water first, to a light cream, then add the walnuts and garlic. Be careful not to overblend the walnuts, which might then lose their slightly rough texture.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf