A staple alongside fried fish and vegetables on the Aegean coast, this walnut and garlic sauce is made by pounding soaked bread, toasted walnuts and plenty of garlic into a creamy paste. Vinegar and lemon balance its sharp bite while olive oil rounds it out.
Soak the crustless stale bread in half a cup of water for 10 minutes, then squeeze out the excess water with your hands.
Toast the walnuts in a dry pan for 5 minutes until fragrant, then remove from the heat and let them cool.
Pound the soaked bread, toasted walnuts, peeled garlic cloves and salt in a mortar or food processor until smooth. Slowly add the olive oil, continuing to blend until creamy.
Stir in the apple cider vinegar and lemon juice, then season with black pepper; thin with a few spoonfuls of water if the paste is too thick. Chill until ready to serve.
Make the sauce at least 30 minutes before serving and chill it; the flavours settle better. Allergens: contains wheat (gluten) and tree nuts (walnut).
Add the vinegar gradually rather than all at once and taste as you go; the balance of sourness shifts depending on the bread.
Admin DadaGastro · verified in test kitchenMisafirlerim 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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