A deeply aromatic, spiced, and umami-rich relish inspired by ancient flavours.
Gathering of Ingredients
- ½ cup dates, finely chopped (use less if you prefer even less sweetness)
- ½ cup toasted walnuts (or pine nuts, almonds)
- 1 tbsp fermented black garlic paste (or 1 clove roasted black garlic, mashed)
- 1 tbsp vinegar (red wine vinegar or pomegranate molasses for tang)
- 1 tbsp olive oil
- 1 tsp ground silphium (or asafoetida for approximation)
- ½ tsp cayenne pepper (or mild chili flakes)
- ½ tsp ground cumin
- ½ tsp coriander powder
- ¼ tsp black salt or flaky sea salt
- ½ tsp sumac or dried ground pomegranate seeds (for tartness)
- Water, if needed, to adjust consistency
Method
- In a mortar & pestle or food processor, crush the walnuts to a coarse paste.
- Add dates, black garlic, vinegar, and olive oil. Mash until well combined.
- Mix in silphium, cumin, coriander, Aleppo pepper, black salt, and sumac. Stir well.
- Adjust seasoning, adding more vinegar or salt as needed. If too thick, loosen with a little water.
- Let it sit for at least 30 minutes to meld flavours before serving.
Serving Suggestions
- As a dip with flatbreads or seeded crackers
- Paired with aged cheese or grilled halloumi
- As a topping for roasted vegetables (especially eggplant, carrots, or mushrooms)
- A spoonful in stews to deepen flavours
This savoury Silphium & Date relish has a complex, layered flavour profile, balancing earthy, umami, smoky, tangy and mildly spicy notes.
