John Myers
Contents
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Ingredients
- 100 g Walnuts
- 200 g Bulgarian sheep cheese
- 3 tbsp Ajvar - spicy
- 2 Garlic cloves
- Olive oil
Instructions
- Roughly chop the walnuts and roast them well in a pan for approx. 4 - 5, then immediately remove them from the pan and let them cool down a little, then grind them finely with an electric chopper.
- Crumble the sheep's cheese finely in a bowl, add a little olive oil and mash well with a fork to a homogeneous mass, possibly add a little oil. Now add the ajvar and work in well. Now work in the ground nuts.
- Now grate the two cloves of garlic finely and work them in as well. If necessary, add a little ajvar to taste, depending on how spicy you like it. I didn't need salt and pepper, as the ajvar and the sheep's cheese brought enough of it.
- Pour into a serving vessel and let it steep in the refrigerator - it will keep for about 1 week.
Nutrition
Serving: 100gCalories: 714kcalCarbohydrates: 6.1gProtein: 16.1gFat: 70.6g
