Ingredients 1 Tbsp fennel seed 10 peppercorns 1 tsp Reshampatti 4 cloves garlic 2 tsp salt ½ cup parsley, chopped 6 scallions, sliced ¼ cup boiling water 3 Tbsp cider vinegar ½ cup olive oil Method Place fennel seed, pepper, and chile in a mortar and grind to a large powder. Add garlic and salt; purée. Incorporate parsley and scallions. Stir […]
This Italian sauce is traditionally served with cold veal or cold roast turkey. It’s also great with cold roast vegetables (cauliflower, broccoli, carrots, etc.). The tonnato sauce is usually emulsified with mayo or cream, but almond butter does this great as well. You can keep this sauce in the fridge for a few days.
This tapenade is a great side for grilled meat, fish, or vegetables. You can also just serve it with hot grilled bread.
Classic taratur (or tarator) doesn’t usually have nuts, just tahini. It’s often served with vegetables or even falafel. This walnut version is great with cooked vegetables and grilled or braised lamb.
This simple and delicious salad dressing is a delightful and unexpected way to use any leftover Hunters’ spices. It works just as great on a green salads as it does grilled vegetables.
A pesto to make in summer, when fresh herbs are at their best. Your choice of herbs may vary, but cilantro is a must for this recipe. Like most pestos, it keeps fine in the fridge.
In Morocco, Chermoula is used like a salsa or even as a marinade for fish and poultry. It tastes better if it’s eaten the same day, but it keeps in the fridge fine for a day.
Tomatillos are slightly sour, so you don’t need to add citrus juice to this salsa. It’s the perfect accompaniment to fish or grilled or roasted meat.
This avocado salsa can be a dip or side for all kinds of grilling. It’s also good with cooked vegetables.
A delicious variation on the traditional tzatziki, typical of Greek cooking. It makes a wonderful dip or side fish dishes or anything grilled. It’s also a great way to kick up your sandwiches, wraps or burgers.
This Turkish salsa is really halfway between a salsa and a salad. You can adjust the heat accordingly: hotter for a salsa, milder to make it a salad. Avoid salting it too heavily, since the pepper paste is already salted.
This is our favorite Taratur variation. It’s a fine sauce that is excellent with chicken or cold fish.