A staple alongside fried fish and vegetable dishes on the Aegean coast, this walnut and garlic sauce is made by pounding soaked bread, toasted walnuts and plenty of garlic into a thick mixture. Apple cider vinegar and lemon balance its sharp flavor, while olive oil adds smoothness.
Remove the crust from the stale bread and soak it in half of a 200 ml measure of water for 10 minutes. Then squeeze out the excess water by hand.
Toast the walnut kernels in a dry pan for 5 minutes, until fragrant. Remove from the heat and leave to cool.
Pound the soaked bread, toasted walnuts, peeled garlic cloves and salt in a mortar or food processor until smooth and paste-like. Slowly add the olive oil and continue beating until thick and smooth.
Add the apple cider vinegar and lemon juice, then season with black pepper. If the mixture is too thick, thin it with a few spoonfuls of water. Keep refrigerated until serving.
Prepare the sauce at least 30 minutes before serving and let it rest in the refrigerator so the flavors meld. Allergen: contains wheat (gluten) and tree nuts (walnuts).
Misafirlerim için hazırladım, kızarmış sebzeler yanında servis ettim ve tabakta hiç kalmadı. Havanda dövmek yerine mutfak robotunu kullandım, kıvamı 20 dakikada kremamsı oldu; sirkeyi biraz fazla kaçırdığımda bile tuzla dengesini buldu.
Tarifte cevizi 5 dakika kavurmam yazıyordu ama benim tavamda 8 dakika sürdü, yine de macun robotta pütürlü kaldı çünkü ekmeği yeterince sıkmamışım. Kıvamı tam oturmayınca zeytinyağı ilavesi ayrıştı, ikinci denemede ekmeği daha sert sıkacağım.
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