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.



Ingredient Checklist


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.


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.