You don’t see much cilantro in Europe, but you find it in the southeastern part of the continent, where several cultures mingle. Regardless of this sauce’s origin (it is closely related to Tarator or Skordalia; recipe follows), it is fabulous with grilled meats, especially lamb. Walnut oil is not essential here, but it really does make a difference.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Combine the prunes in a saucepan with 1/2 cup water and cook gently, covered, until softened, just 5 to 10 minutes. Drain.
Step 2
Combine the prunes in a food processor with the garlic, walnuts, cilantro, parsley, scallion, lemon juice, salt, and pepper. Process for a few seconds, then begin adding the oil in a steady stream until you have created a thick sauce.
Step 3
Add some cayenne, taste and adjust seasoning, and serve or cover and refrigerate for up to a few days.
