Cheese and Walnut Dip
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.
I 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.
This
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.
Cheese
& Walnut Dip
1/2
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
In a food processor or in a bowl, mix the cheese, chopped walnuts, scallions, fresh herbs and garlic.
Add salt, pepper, lime juice and olive oil, mix well
Transfer
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.
Click
here to print this recipe
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