Walnut Skordalia with Monsoon Harvest Buttermilk & Millet Crackers

Recipe Type

Cuisine Mediterranean

Prep Time 45 minutes

Servings  2-4

Adapted from jamieolover.com



80 g shelled walnuts

40 g fresh breadcrumbs

2 cloves of garlic

50 ml red wine vinegar

110 ml olive oil




In a food processor blend the walnuts to a paste. 

Add the breadcrumbs, garlic cloves, red wine vinegar and 3 to 5 tablespoons of cold water. 

Process and add the olive oil in a stream, until smooth. 

Season, add to a bowl and sprinkle with sumac.

Serve with Monsoon Harvest Buttermilk & Millet Crackers.

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