Recipes
from Turkey

Travel to
Istanbul

Sesame walnut spread

• 100 GRAM WALNUTS
• 6 TBSP TAHIN
• 2 TBSP LEMON JUICE
• 1/2 TSP SALT
• 2 CLOVES GARLIC
• 1 TBSP MAYONNAISE
• 1 TBSP SESAME SEED

• 200 GRAM 12X2 CENTIMETER PHYLLO DOUGH SHEETS
• 300 GRAM FRESH SPINACH
• 1 ONION, chopped
• 100 GRAM FETA, cubed
• 50 GRAM BUTTER, melted

Puree all ingredients except the sesame seed in a food processor. Sprinkle with sesame seed and serve with Tunisian flatbread or raw vegetables.

Usually this kind of spread would not be made with mayonnaise, but I always add it because I find it improves the consistency ad smoothness.

Stir fry the onion three minutes. Add the spinach and stir fry until it has completely shrunk. Discard the water. Add the feta and pepper and salt to taste and stir. Put two tablespoons of the spinach mixture in the corner of each dough sheet and fold them into a triangle. Brush with butter and bake the spanakopitas 25 minutes in the oven at 190 degrees Celsius.