Walnut pashtet
A smooth fast-day pâté of lentils, toasted walnuts and sweet fried carrot, spread on dark bread.
On Wednesdays and Fridays my chong apa did not cook for the family, she cooked for the fast, and her walnut pashtet was the proof that the fast was never poor food. In Orto-Ayyl the walnuts came in sacks from the south each autumn, and she cracked them on the doorstep with a flat stone while we children picked out the pieces.
This is the week I saw the first walnuts of the season stacked at my bazaar, and I carried a kilo home. The Russians next door call it pashtet and spread it on rye; the church women in Talas make it with lentils like this one. Aruu eats it from the bowl with a spoon when she thinks I’m not looking.
What you'll need
Good to know
Can I make it ahead?
Make it the day before; the flavour is better after a night in the fridge. Add the lemon juice and dill just before serving.
How long does it keep?
Keeps 4 days in a covered container in the fridge, with a thin film of oil on top.
Can I freeze it?
It freezes for up to 2 months in a box. Thaw overnight in the fridge and stir well, as it can weep a little.
What can I use instead?
Red lentils cook in 15 minutes and give a smoother, paler pashtet. Sunflower seeds can replace half the walnuts.
Walnut pashtet
A smooth fast-day pâté of lentils, toasted walnuts and sweet fried carrot, spread on dark bread.
Ingredients
servingsInstructions
Method
- Cook the lentils. Rinse them, put them in a pot with the water and bring to the boil, then cover and simmer gently for 25 minutes, until very soft and the water is absorbed.
- Fry the vegetables. While the lentils cook, heat the oil in a frying pan over medium heat and fry the onions and carrots for 12 minutes, stirring often, until soft and golden. Add the garlic for the last minute.
- Toast the walnuts. Dry-fry the walnuts in a clean pan over medium heat for 8 minutes, shaking the pan, until they smell nutty. Let them cool for a few minutes.
- Blend the pashtet. Put the lentils, fried vegetables and walnuts in a food processor with the salt, coriander and pepper and blend for 2 minutes into a thick, fairly smooth paste, scraping down the sides.
- Season and shape. Stir in the lemon juice and taste for salt. Pack the pashtet into a bowl, smooth the top and cover.
- Chill for 2 hours until firm. Scatter with dill and serve with dark bread and cucumber.
With love from my kitchen in Talas,Jibek
