Foot and Fire

I have a handful of walnut on my pantry mixed with a few almonds so I looked for a recipe utilizing them. This vegan dish is a perfect try and I got some frozen flatbread/pita so try I did right away. Persians have many versions of this recipe but the foundation is the walnut & eggplants. 4T olive oil 1 big white onion 200g walnut, ground to paste 400g panfried eggplant 1t cinnamon 1/2 t turmeric 1/2 t black pepper 2T tomato paste  4T muscuvado + 2T lime juice 200g ice cube In a pan, saute onion in oil until trasluscent. Add the ground walnut, and continue to stir for 5 minutes. Add the pan-fried eggplants and mix well. Add the three spices. In a bowl mix tomato paste, muscuvado sugar and lime juice, add a bit of water to thin the paste. Add to the walnut mixture. Mix well. Add the ice cubes to shock the walnut & emit its natural oil. Let cook for 20 minutes to reduce. Serve over rice or with bread. Notes: Pomegranate molasses is in the o...

4 cups walnut 1 cup raisins 6 cups desiccated coconut 3 cups flour 4 pcs eggs 1 cup canola oil 11/2 cup brown sugar 2 cans condensed milk Grated cheese or pinch of salt (optional) Break whole walnut into pieces and combine raisins in a bowl. Set aside. Combine desiccated coconut and flour in a deep bowl. Set aside. In another bowl, break eggs, add canola oil, beat lightly add sugar. In the coconut-flour mixture, add the egg-oil mixture alternately with milk one portion at a time and mix.  Repeat until all are mixed together.  Add the walnut and raisins, and cheese or salt if desired.  Bake at 180F for 20 minutes. This recipe made about 150 pcs but the macaroons are not uniform in sizes and a small muffin baking tin is needed to hold the batter as the paper tin cannot mold by itself and so that the outcome of the macaroons will be uniform.... Walnut and raisins.... The batter The paper tin cant hold tight The finished product.