A great name for this great little Turkish walnut and tahini sauce, Really good with barbecued veggies, lamb or fish, duck or guinea fowl as a sauce or as a dip with pitta and some crispy raw veg for dipping.
2 cloves garlic
150 g walnuts
3-4 tablespoons tahina paste
juice 1-2 lemons
4 tablespoons boiling water
40 g flat leaf parsley, about 5 tablespoons chopped leaves
5 tablespoons chopped
salt and freshly ground black pepper
1. Peel and crush the garlic and throw into a food processor with the walnuts and a pinch of salt and whiz until almost a paste has formed. I neither had the time, inclination or a big enough pestle and mortar to pound this by hand, which you are more than welcome to try if you do.
2. Scrape into a bowl and stir in the tahini. Squeeze in the juice of one of the lemons and enough boiling water to make a thick saucy consistency.
3. Remove leaves form parsley and chop. Stir the parsley into the sauce, check seasoning, adding more lemon juice if you fancy.