This recipe has been translated and adapted from the original Dutch in
Bismilla Arabia cookbook, and reprinted here with the publisher's permission. In the cookbook it is featured as part of three Turkish mezze recipes.
Shelling the pistachios takes longer than actually making this delicious dip (and nothing stops you from buying shelled pistachios). One friend recently exclaimed that it's the best dip he's ever tasted. Other people (you know who you are) have hounded me day and night for the recipe. Well, there's no need for that anymore, because here it is!
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: Serves 4
Ingredients:
- 1 1/4 cup (about 6 oz) shelled pistachios (150 g)
- 4/5 cup (about 6 3/4 fl oz) extra virgin olive oil (200 ml)
- Sea salt, to taste
- 1 clove garlic
- 4 tbsp finely chopped parsley
- 1 Turkish sheep's milk cheese (peynir),(200g)
Preparation:
Blitz all the ingredients together in a food processor (or use a
stick blender ) until it forms a nubbly purée.
Don't add too much salt, because the 'peynir' cheese is already quite salty. In fact, I would advise adding the salt after you've blitzed the ingredients and had a taste. Don't forget to process the mixture again after you've added this last ingredient.
Serve this vegetarian pistachio dip as an appetizer with (Turkish) bread, olives, and the two other mezze recipes from Bismilla Arabia cookbook; macerated walnut salad with pickled chilli peppers and white roasted eggplant.
Karin's Tip
