| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Onces shelled walnuts; finely chopped |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Hot Hungarian paprika |
| 1/3 |
c |
Warm water |
| 2 |
lg |
Cloves garlic; peeled and halved |
| 3 |
tb |
Olive oil |
| 1 |
|
Packed cup chopped cilantro |
| 1 |
|
Lemon; or more to taste , juice of |
INSTRUCTIONS
(from Paula Wolfert's Cooking of the Eastern Mediterranean)
In a food processor, grind walnuts with salt and paprika. After walnuts
exude their oil and the mixture is pasty, blend in just enough warm water
to make walnuts turn creamy and light-colored. Scrape into small bowl.
Crush garlic with a pinch of salt. Heat oil in a skillet over medium-low
heat. Add garlic and cilantro and cook, stirring, until oil just begins to
sizzle (maybe 2 - 3 minutes). Add to the walnuts along with the lemon juice
and enough of the water to give the sauce an even consistency. Correct the
seasoning. Makes one cup.
If you use this for fish, brush fillets with olive oil and bake on an oiled
baking sheet until just cooked, about 5 minutes. Transfer fish to a shallow
serving dish. Spread an even layer of sauce over each fillet and garnish
with lemon. Serve at room temperature.
Posted to CHILE-HEADS DIGEST by pamra@rockland.net (Alexandra Soltow) on
May 11, 1998
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