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
Need to make a substitution?
Preparation
Blend all the ingredients to a rough (not too smooth) paste in the food processor.
