Khiyār Tèrètùru

Ingredients

• 1 pound (approx. 450 g) whole nuts or almonds (walnuts or almonds both work) (Still in their shells if buying whole; otherwise use shelled raw nuts. The recipe allows either walnuts or almonds.)
• 0.5 teaspoon salt (For the nut sauce.)
• 4 cloves (3–4) garlic cloves, peeled (Peel before using. Use 3 for a milder flavour, 4 for stronger.)
• 0.5 small bread roll worth of crumb crumb of a French bread roll (white bread interior, crusts removed) (Use the soft inner crumb only — no crust. Soak in water before using.)
• 1 small bowl, enough to submerge the bread crumb water (for soaking bread) (Cold or room-temperature water is fine.)
• 0.5 teacup (approx. 60–80 ml), OR juice of 2–3 lemons best-quality wine vinegar, or fresh lemon juice (Use one or the other — wine vinegar or fresh lemon juice. Choose whichever you prefer or have available.)
• 1 small amount, added gradually water (for thinning the sauce) (Add a little at a time until the sauce reaches a cream-like consistency.)
• 2 cucumbers (1–2) cucumber (Use 1 for a smaller portion, 2 for more. Standard or English cucumbers both work.)
• 1 small pinch (to taste) salt (For seasoning the sliced cucumbers.)
• 1 small pinch (to taste) white pepper (Freshly ground is best, but pre-ground works fine.)
• 2 tablespoons (1–2) best-quality extra virgin olive oil (Use the best olive oil you have — it goes on raw at the end and the flavour will be noticeable.)

Instructions

1. 1If your nuts or almonds are still in shells, crack them open and remove the kernels. Bring a small pot of water to the boil. Add the shelled nuts and leave them in the boiling water for about 1–2 minutes — this is called 'scalding'. Drain them immediately into a colander and rinse briefly with cold water so they are cool enough to handle. Pinch each nut between your fingers — the papery skin should slip off easily. Peel all of them and set aside. This step removes any bitterness from the skins.
2. 2While the nuts are cooling, tear the soft inner crumb from half a small white bread roll — discard the crust. Place the crumb in a small bowl and cover with cold water. Leave it to soak for about 5 minutes until it is completely soft and waterlogged. When ready to use, pick up the crumb and gently squeeze out as much excess water as possible with your hands — you want it moist but not dripping.
3. 3Place the peeled, cooled nuts into a large stone or heavy mortar (a food processor will also work if you do not have a mortar — pulse in short bursts). Pound or process the nuts until they are broken down into a rough, crumbly meal. Keep going until the texture is fairly fine — it does not need to be perfectly smooth yet, as more pounding is coming. Be patient; this takes several minutes of firm pounding with the pestle.
4. 4Add the half teaspoon of salt and the peeled garlic cloves to the mortar with the pounded nuts. Pound everything together firmly until the garlic is completely broken down and fully combined with the nuts. The mixture should begin to look like a coarse, moist paste. If using a food processor, add the salt and garlic and pulse until the garlic is completely incorporated.
5. 5Squeeze any remaining water from the soaked bread crumb, then add it to the mortar. Pound and work everything together until you have a smooth, cohesive paste — the texture should be uniform, with no large lumps of nut or bread visible. This may take 3–5 minutes of steady pounding. In a food processor, run continuously for about 1–2 minutes, scraping down the sides as needed. The paste should look creamy and hold together when pressed.
6. 6Transfer the paste to a mixing bowl if it is still in the mortar. Add the wine vinegar (or fresh lemon juice) a little at a time, stirring continuously with a wooden spoon — do not add it all at once. As you stir, the paste will begin to loosen. Once all the vinegar or lemon juice is incorporated, begin adding small amounts of water, still stirring constantly, until the sauce reaches the consistency of pourable cream — smooth, thick, and just fluid enough to pour. It should coat the back of the spoon. Taste and adjust if needed.
7. 7Peel the cucumber(s) using a vegetable peeler, removing the skin completely. Slice them as thinly as you can — aim for slices about 2–3 mm thick, like thin coins. Arrange the slices evenly across a flat serving dish or plate. Sprinkle a small pinch of salt and a small pinch of white pepper evenly over the cucumber slices.
8. 8Spoon or pour the nut sauce evenly over the seasoned cucumber slices, covering them well. Make sure the sauce is spread across the entire dish so every slice gets coated.
9. 9Drizzle the olive oil slowly and evenly over the dressed cucumber — pour it in a thin stream from a spoon, moving across the dish so it distributes evenly. Use 1 tablespoon for a lighter finish, or 2 tablespoons for richer flavour. Serve immediately at the table.