Recipe of the week
A twist on guacamole
Guacamole is great, but if you want a new twist, try this Levantine dip, known as Gazan salad, said the editors at Milk Street. “Spices, yogurt, and lemon juice add layers of earthy flavor and bright acidity,” while roughly mashed avocados and sesame seeds add texture missing in the salad’s Mexican cousin. You can serve it with pita chips, or try it as a side with grilled meats or seafood.
Mashed avocados with sesame and chile
2 ripe avocados, halved and pitted
plain whole-milk yogurt
extra-virgin olive oil
2 medium garlic cloves, finely grated
1 serrano chile, stemmed, seeded and minced, optional
3 tbsp lemon juice
1 tsp ground coriander
¼ tsp ground cumin
¼ tsp sweet paprika
kosher salt and ground black pepper
sesame seeds, toasted, to serve
pita chips, to serve
• Scoop the flesh from the avocado halves into a medium bowl. Using a fork or potato masher, mash the avocados to a coarse puree.
• Stir in 3 tbsp yogurt, 2 tbsp oil, and the garlic, chile, lemon juice, coriander, cumin, paprika, ¾ tsp salt, and ¼ tsp pepper. Taste, then adjust salt and pepper.
• Transfer to a serving bowl. Using the back of a spoon, create a well in the center of the purée. Add a dollop of yogurt to the well, then drizzle with olive oil. Sprinkle with sesame seeds and a dusting of cumin and paprika. Place pita chips on the side for dipping. Makes 4 servings. ■