This is yet another delightful spicy dip from Turkey. This dips is fresh and full of pungent flavors, perfect for grilled meats, as a side for stews, even on sandwiches or as a crudités dip. Watch out it is quite addictive.
The really simple to make dip has many variations, and I very much prefer the version with roasted tomatoes. The charred flavor is beautiful. The chilies add spice and the walnuts add a creamy texture and nuttiness to the dip. This is one of those dips that I am going to make again and again!
This is the bible for Turkish cooking by a master chef. The author has spent decades researching the cuisine of the different regions of Turkey and this book is a massive volume that highlights his efforts. Packed with recipes, this cookbook encompasses all Turkish cuisine, one every serious chef should have on their shelf, or kitchen counter.
For more recipes from this cookbook, click here.
Ingredients:
4-5 tomatoes
1 small onion, chopped
2 hot green chiles, chopped, or to taste
Leaves from 4-5 parsley stems
1 dried red chili, or 1 teaspoon chili powder, or to taste
Leaves from 6- 7 stems mint, or 1 teaspoon dried mint
1 teaspoon ground cumin seeds
2 tablespoons sumac, or lime juice to taste
12 walnut halves
2 tablespoons pomegranate molasses
Salt, to taste
1 cup pomegranate seeds
2 tablespoons olive oil
For the variation with roasted tomatoes:
Roast the tomatoes in the oven on broiler mode till well charred on top and quite soft, about 15 minutes. Remove and cool.
Add the tomatoes, fresh or roasted, onion, green chilies, parsley, red chiles, mint, cumin, sumac, walnuts, pomegranate molasses, and salt to a small blender and purée till smooth. Taste and adjust salt, spice, and other flavors. The sauce should be spicy, tart and pop with complex flavors.
Mix in the pomegranate seeds, keep a few for garnish, and serve in a bowl topped with the pomegranate seeds and a walnut.