This is a fusion dish of guacamole that has been spruced up with preserved lemon.
Guacamole is a classic Mexican dip and there are enough variations to fill a whole book. Creative chefs are adding to this repertoire by influencing this dish with international flavours, Middle eastern in this case. The tartness of the preserved lemon also called dhoop limboo in India, makes the guacamole pop while maintaining the spice and flavours of its Mexican cousin. This dip was a hit and got wiped out pretty quickly.
I have been slowly collecting the books of Greg and Lucy Malouf over the last few years. This is a newer and more contemporary cookbook of flavours from the Arabian Peninsula. The Maloufs have used their deep knowledge and expertise to give the recipes a new spin or new look, but the flavours stay true to their core. The dishes are always fantastic and a hit on any table. This is a cookbook that is a wonderful addition to any chef's bookshelf.
For more recipes from this cookbook, click here.
The same recipe is also found in New Middle Eastern.
1 large avocado, diced into small cubes
1 medium tomato, finely diced
1/2 onion, finely diced
1 green chilli, minced
4 tablespoons cilantro, minced
1/2 preserved lemon, minced
Lime juice, as needed
1 garlic clove, minced
Salt, to taste
1/2 teaspoon pepper
A generous drizzle of extra-virgin olive oil
Sumac, to garnish
Mix all the ingredients well. Taste for salt and tartness and adjust with lime juice. Garnish with sumac. Serve immediately.