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In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.

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Credit: Matt Russell

Recipe Summary

Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.

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Cook's Notes

Recipe and photograph from Zaitoun: Recipes from the Palestinian Kitchen by Yasmin Khan. Copyright 2018 by Yasmin Khan. Reprinted with permission of W.W. Norton & Company, Inc. All rights reserved.

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