Yield: 6 Servings
|6||Eggs, hard-cooked, peeled, & halved lengthwise|
|1 cup||Walnuts, shelled|
|2||Cloves garlic, sliced|
|1 tablespoon||Fresh coriander, chopped|
|½ teaspoon||Salt, or to taste|
|¼ cup||Red-wine vinegar|
|¼ cup||Water, cold|
|¼ teaspoon||Ground turmeric|
|⅛ teaspoon||Hot red chili flakes|
Hard-cooked eggs are elevated to a new & robust flavor in Georgian walnut sauce. A very small amount of hot chili is included but can always be increased according to tolerance -- through not enough to obliterate flavor of sauce.
1. Put egg halves on serving platter. 2. Prepare sauce by grinding walnuts, garlic, & coriander together, adding salt, vinegar, water, turmeric, & chili flakes to integrate mixture. Process to relatively smooth consis- tency. Taste and adjust salt if you find it necessary. Pour sauce over egg halves. Serve cold or at room temp. Makes 6 servings as appetizer.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi