|One of the reprinted|
books from Amazon
I modified his recipe from Complete Arab Cookery (still out of print but highly recommended and easy to come by) for Muhamarah, a chilli and nut dip, to use up some leftover roast pecans I made at Christmas. It is soooo delicious I think I might just eat it up with a heap of toasted pitta bread tonight. He says "It will keep for some time". Hmmmmm. It says on the sides of wineboxes that they last for 3 months once opened, but mine are always done after a week.
4 tsp chilli pepper
100ml vegetable oil
50ml olive oil
1 tbsp pomegranate syrup or lemon juice
175g walnuts (I used a mix of walnuts and leftover roast pecans)
1tsp ground cumin
1 tsp garlic powder
salt and pepper
Blitz the lot with a hand blender or food processor till liquid, refrigerate and use as a dip or kebab sauce. Also known as Garmeroug, according to Arto. I see lots of other versions with sweet red pepper instead of heaps of chilli pepper but I like this very much; it's like a fearsome spicy, garlicky nut butter and would probably benefit from the addition of parsley and mint, at which point I guess it becomes a sort of Turkish pesto and would be a very good dressing for orzo.....let me get back to you on that.