Mizrahi Anchoïade

Ingredients

In the Mizrahi adaptation of Anchoïade, we incorporate Middle Eastern spices such as cumin and paprika to enhance the flavors. Additionally, we use lemon juice instead of vinegar to add a bright and tangy note. Mizrahi Anchoïade is typically served as a dip alongside fresh vegetables, pita bread, or crackers, reflecting the culinary traditions of Mizrahi Jewish cuisine. We alse have the original recipe for Anchoïade, so you can check it out.

• 200g (7 oz) canned anchovy fillets, drained 200g (7 oz) canned anchovy fillets, drained
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup lemon juice 1/4 cup lemon juice
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 cup extra virgin olive oil 1/2 cup extra virgin olive oil
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 4g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, combine the anchovy fillets, minced garlic, lemon juice, cumin, and paprika. Pulse until well blended.
2. 2.
   Slowly drizzle in the olive oil while the food processor is running until the mixture becomes smooth and creamy.
3. 3.
   Taste and adjust the seasoning with freshly ground black pepper, if desired.
4. 4.
   Transfer the Mizrahi Anchoïade to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
5. 5.
   Serve chilled with fresh vegetables, pita bread, or crackers.

Treat your ingredients with care...

• Anchovy fillets — Make sure to drain the canned anchovy fillets well before using them in the recipe to avoid an overly salty dip.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the Mizrahi Anchoïade.
• If you prefer a milder flavor, reduce the amount of garlic used in the recipe.
• Experiment with different herbs such as parsley or cilantro to add a fresh twist to the dip.
• To make it more creamy, you can add a dollop of Greek yogurt or sour cream to the Mizrahi Anchoïade.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Mizrahi Anchoïade as an appetizer or condiment alongside a platter of fresh vegetables such as cherry tomatoes, cucumber slices, bell pepper strips, and radishes. It also pairs well with warm pita bread or crispy crackers.

Presentation advice

Garnish the Mizrahi Anchoïade with a drizzle of olive oil, a sprinkle of paprika, and a few fresh herbs like parsley or dill to add a pop of color and enhance the visual appeal of the dish.