A much loved fig and olive tepenade transformed itself into something new this year in Morocco.
Well..... because of the Eid holiday, markets were closed and we couldn't get our dried Moroccan figs for the Spanish/Moroccan cooking class that day. Never a shortage of dates here in the Palmeraie of Marrakech.
A new tepenade is born!
-Moroccan Date and Walnut Tepenade-
1 c Chopped dates, chopped
1/2 c pitted oil-cured black olives, chopped
2 T extra virgin olive oil
1 T balsamic vinegar
Juice of half a lemon
1 T drained and rinsed capers, chopped
1 1/2 t Fresh thyme, chopped
1 T fresh cilantro, chopped
1/2 c toasted walnuts, chopped
Mix all ingredients in a medium bowl. Season to taste with pepper.
Note: The olives and capers should be enough for the salt. But add if you feel that is where the balance is found.
This is great with soft goat cheese, sheeps milk cheeses such as Manchego, or alongside braised chicken thighs, or your tagine of choice.