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.
Recipe information
Yield
serves 6-8
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
Preparation
Blend all the ingredients to a rough (not too smooth) paste in the food processor.
