Sriracha Avocado Hollandaise

Serve over roasted potatoes, roasted asparagus, and poached eggs. 

Ingredients

• 2 avocados, chopped roughly
• 1 tbsp lemon juice
• 1/2 cup hot water
• 1 tablespoon extra virgin olive oil
• 1 tsp red pepper flakes
• 1 tbsp sriracha sauce
• 1 tsp black pepper 

Instructions

1. Drop avocado and lemon juice in a blender. Blend till smooth.
2. Pour in hot water, pepper, and sriracha. Blend again.
3. With the blender ‘on’, drizzle in olive oil. Blend till smooth.
4. Season with pepper.

Chemen Dip (Ali Baba clone)

A fantastic dip served with pita and mezze.

Ingredients

• 500-750 grams tomato & pepper paste
• 1/2 cup olive oil
• 10 cloves garlic
• 1 tbsp cayenne pepper
• 1 tbsp cumin
• 1 tbsp mint
• 1 tbsp black pepper
• 1 cup walnuts, chopped

Instructions

1. Put the olive oil in the pan and heat it.
2. Add the tomato and pepper paste and cook, stirring constantly.
3. Mix in the spices and crushed walnuts.
4. Add the crushed garlic and cook for a few more minutes, stirring.

Esme Recipe (Ali Baba clone recipe)

Ezme is a classic Turkish sauce, condiment and appetizer that’s usually served with mezza.

Ingredients

• 1 lb of paste tomatoes
• 1 sweet onion
• 1 red bell pepper
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1 tbsp tomato paste
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp sumac

Instructions

1. Chop the tomatoes very finely and place them in a bowl. Chop the onions and peppers very finely as well and add them to the tomatoes.
2. Add the minced garlic and finely chopped parsley to the vegetables and stir to combine.
3. Add in the tomato paste, olive oil, lemon juice, salt, pepper, Aleppo pepper and sumac to the chopped vegetables. Stir well and make sure all the ingredients are well combined.
4. Refrigerate for 30 minutes and serve as mezze, sauce or salad.