Cook Along with Chef Deniz: Spicy Tomato Tapenade

January 14, 2021

Cook Along with Chef Deniz: Spicy Tomato Tapenade

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Chef Deniz walks you through his version of Spanakopita made with Kale instead of Spinach, Goats Cheese, Dill and Leeks, all wrapped nicely in Phyllo Dough. Get ready to also dive into a delicious, greek-inspired menu with 2 delicious side salads: Spicy Radish Salad with Preserved Lemons, Daikon and Chilies & Tomato Tapenade with Fenugreek, Walnuts and Pomegranate Molasses

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Spicy Tomato Tapenade With Walnuts, Fenugreek And Pomegranate Molasses

By Chef Deniz Tarakcioglu

Ingredients:

  • 400 mL sun-dried tomatoes packed in oil, drained
  • 20 mL harissa paste
  • 150 mL walnuts
  • 30 mL fenugreek leaves
  • 3 cloves of garlic
  • 50 mL lemon juice
  • 50 mL olive oil
  • 40 mL pomegranate molasses

Instructions:

  • Combine all the ingredients except 30 mL walnuts and molasses in the food processor and blitz until a coarse pasta is achieved.
  • Check seasoning and garnish with walnuts and molasses.

Prep Time: 15 minutes

Cook time: 0 minutes

Yield: 500 mL




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