Cook Along with Chef Deniz: Spicy Tomato Tapenade

January 14, 2021

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.

Crispy Kale Pie With Goat’s Cheese, Leeks And Dill
Spicy Radish Salad With Preserved Lemons And Chilies
Spicy Tomato Tapenade With Walnuts, Fenugreek And Pomegranate Molasses

Spicy Tomato Tapenade With Walnuts, Fenugreek And Pomegranate Molasses

By Chef Deniz Tarakcioglu

January 14th, 2021

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