27/08/2026
Walnut oil is prized in Middle Eastern cuisine as a finishing oil and flavour enhancer. Because heat destroys its delicate, nutty nuances, it is almost never used for cooking. Instead, it is drizzled raw over mezes, dips, salads, and stews to add richness. How to use it with Middle Eastern flavours:
Meze Dips: It is a classic, luxurious drizzle over Levantine dips like hummus or baba ganoush. You can even blend a splash directly into dips like Muhammara (a roasted red pepper and walnut dip) for a smoother, richer texture.
Stew Finishing: In Persian cooking, dishes like Fesenjan (a chicken and pomegranate-walnut stew) naturally render their own fragrant walnut oils during the long, slow simmering process. A tiny drop of extra walnut oil can be used to garnish the top right before serving.
Salad Dressings: Whisking walnut oil with lemon juice, sumac, or pomegranate molasses makes a vibrant dressing for roasted beetroot or fresh tabbouleh salads.
Flavour Pairing: It pairs exceptionally well with herbs like mint and spices such as cumin, cayenne, and Aleppo pepper.
Handling and Storage: Keep it away from hot pans, as high heat makes the oil turn bitter.
Storage: Store your bottle in the refrigerator after opening to preserve its fresh, nutty flavour!
