Walnut and Chilli Dip
2 cups ground walnuts
1/2 cup breadcrumbs
1/2 teaspoon Tabasco (chilli sauce)
1/4 cup olive oil
A dash cumin, a dash salt
2 tablespoons lemon juice
1 tablespoon pomegranate syrop (rib rumman)
1/2 teaspoon sugar
1/4 cup water
1/2 cup ketchup
1/2 cup prepared, ground chilli
(Red hot pepper in oil)
Serves 8 persons
Sprinkle the breadcrumbs with the water and set aside.
Mix the walnuts with the red hot pepper and oil and let stand for 30 minutes.
Add the damp bread crumbs to the walnut mixture. Stir in the ketchup, sugar, cumin, and lemon juice and pomegranate syrup. Mix well.
Season according to taste. If the mixture is too thick add a little more oil.