Walnuts
Çerkez Tavugu
(Turkish Circassian chicken with walnut sauce)
Circassian chicken is a Turkish dish of Georgian origin (walnuts are a signature ingredient of Georgian cuisine). Cerkez tavugu is best served warm or at room temperature, and it tastes even better the next day. Makes a great buffet or appetizer dish to spread on toast rounds. Read more »
Fesenjan
(Persian chicken in pomegranate-walnut sauce)
Fesenjan, also known as khoresht-e fesenjan or fesenjoon, is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day. Read more »
Muhammara
(Middle Eastern spicy roasted pepper dip)
Muhummara is popular condiment and dip in Lebanon, Palestine, Syria. Serve muhummara with grilled meats, fish and kebabs, or as a spread or dip for bread or pita. In western Turkey it is called acuka. Other spellings are moohummara or muhammarah. Read more »
Torta di Noci
(Italian walnut cake)
Walnuts (noci) are a favorite of the Italians, and this simple, dense cake makes excellent use of their rich, round flavor. Serve with a capuccino or a hot cup of tea. Read more »
