Caper, scallion, and parsley spread from Mediterranean Vegetarian Feasts (page 85) by Aglaia Kremezi

  • scallions
  • lemons
  • Show all ingredients...
  • Serves : 2.5 cups (600ml); serves 8-10

  • EYB Comments

    Can substitute dill for wild fennel.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toasted red lentil and bulgur patties (Mercimek köftesi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dill for wild fennel.

  • dinnermints on August 15, 2017

    If you prepare the salt-packed capers the way the recipe calls for, this spread will be WAY too salty. For people who are already familiar with the uber-saltiness of salt-packed capers, this will not be a surprise, but it's the first time I've cooked with them (or anyhow, in such large quantity). I doubled the cooked potato to try and cut the salt a bit, but still ended up with more of a concentrated paste. Tonight I combined equal amounts of the spread and goat cheese, gently heated it with a little chicken broth, and spooned it over soft-boiled eggs on toast....good, but still pretty salty. Also, I used 1 tsp Aleppo pepper instead of black pepper, and it appears in the author's photo of the dish that she also used some sort of red flaked pepper (not called for in the recipe).

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