This is another Persian recipe from Najmieh Batmanglij that appealed to me; it contains lots of walnuts and herbs so it could easily be a light lunch or stuffed in a flour tortilla for quesadillas. Hope y’all had good holidays, personally I am relieved that they have come and gone.
Najmieh’s original recipe calls for specific herbs like fresh basil and tarragon; I substituted what is available locally, namely two varieties of zaatar (oregano); I also used feta instead of the Persian farmer’s cheese.
- 1 cup of white farmer’s cheese or FETA
- 2 cups of walnuts, toasted briefly
- 2 Tbsp each of green onions, basil, tarragon and mint
- 1 clove of garlic mashed
- salt, pepper, to taste
- Juice of a lime (I added sumac instead)
- 3 Tbsp olive oil (skipped)
- If using feta, place it in a bowl with cold water to cover and change the water every 20 minutes until the salt is reduced. Drain the cheese; place the walnuts in the bowl of a food processor and chop fine; add the cheese, herbs and all other ingredients and chop till the cheeese is smooth. Transfer to a bowl and serve with crackers or toasts or stuff in a flour tortilla and bake.