I am enchanted by Persian and Moroccan cuisine. I had an opportunity to make friends
a Persian and Moroccan feast a while back. I'm lucky to have a Persian grocer
within a half hour of my home where I can buy all the special ingredients I need.
prepared four appetizers for our dinner, Eggplant Slices (from the cookbook Arabesque)
, Yogurt and Cucumber with Persian spices, Zucchini Fritters (Arabesque) and this
Cheese and Walnut Dip from the cookbook New Food of Life by Najmieh Batmanglij.
was a most delicious dip with a most unusual flavor from the paneer and walnuts.
As with most foods, it's best after it sits a few days and the flavors have a
chance to develop. This is a very thick dip best served at room temperature. Please
read my "cook's tip" following the recipe.
& Walnut Dip
lb. white cheese, chopped 2 cups shelled walnuts, chopped 2 tablespoons
chopped fresh scallions 2 tablespoons chopped fresh basil 2 tablespoons
chopped fresh tarragon 2 tablespoons chopped fresh mint 1 clove garlic,
peeled and crushed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Juice
of one lime 1/4 cup olive oil
a food processor or in a bowl, mix the cheese, chopped walnuts, scallions, fresh
herbs and garlic.
salt, pepper, lime juice and olive oil, mix well
the mixture to a serving bowl.
Cook's tip: This is a simple recipe
that comes together quickly, however, you need a food processor in order to get
the proper consistency of the cheese and walnuts. I would NOT recommend trying
this recipe if you don't own a food processor.