Walnut and Cayenne Dip with Batata Harra

Ingredients

Walnut Dip

• 1/2 teaspoon cayenne pepper
• 1 red bell pepper, cut in half
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 2 cloves garlic
• 1/2 cup walnuts, chopped
• 1 tablespoon pomegranate syrup
• juice of half of a lemon
• 1 tablespoon yogurt (plain, not Greek)
• 1 tablespoon chopped cilantro
• salt and pepper
• 3 tablespoons pine nuts (soaked in warm water for 20 minutes)

Batata Harra

• 4 yukon gold potatoes, cut into small cubes
• 1 teaspoon cumin
• 1 stock of green onion, chopped
• 1 garlic clove, chopped
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 5 tablespoons vegetable oil

Cooking

Walnut Cayenne Dip

1. place the bell pepper in a baking dish and rub some olive oil all over the pepper. set oven to 350F and bake the bell pepper for 10 minutes or until the edges start to just slightly char. remove from oven and set a side.
2. once the pepper has cooled, place it in a food processor with the garlic, cayenne, pomegranate syrup, cumin, lemon juice, walnuts, smoked paprika, yogurt and salt and pepper and combine well into a thick paste. scrape into a bowl and place in the fridge for at least 1 hour before use to allow it to thicken and set.

Batata Harra

1. cut the potatoes into fourths and rinse them off until the water is clear. dry fry coriander, cumin and turmeric in a pan on medium heat until they begin to emit their aroma. pour off into a bowl and set a side.
2. in a high sided saute pan or frying pan add the oil. dust the potatoes with the dry fried seasoning and fry them in the hot oil on medium heat, turning the potatoes frequently until they are golden brown and crispy on the outside and tender on the inside. garnish with the chopped green onion, cilantro and chopped garlic and serve hot with the walnut cayenne dip.

bon appetit