Years ago, I found an intriguing recipe for a sauce similar to this one. I loved it, but it wasn't until I read Dara Goldstein's "The Georgian Feast," from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 1h10m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 1/2 cup of the soaking water.
- Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl. Add the drained apricots, the lemon juice, salt, pepper and cayenne to the bowl, and process to a puree. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl, and let sit for one hour. Taste and adjust salt. Serve with beans, chicken, meat or fish, grilled or roasted vegetables, or grains.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 25 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 421 milligrams, Sugar 14 grams
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