2 to 4 people
This beautiful little mezza dish is my fathers favourite and whenever we are together I always make this for us to enjoy with our favourite beverage. It reminds me of lazy summer nights when I was still living at home and we’d sit out on our front verandah talking for hours and snacking on amazing mezza together.
Anchovy Salsa packs a punch in the flavour department with the salty anchovies, heat from the garlic and chilli, the freshness of the parsley and tomato and crisp zesty dressing.
Served with the crunchy bread, this little Mezza dish has all the flavours and textures to really make it a memorable bite.
For anchovy lovers this is just delightful and very arabesque.
Ingredients
- 80g of anchovy fillets (in oil) drained
- 20g parsley leaves chopped or a small handful of leaves
- 7g garlic or 2 small cloves
- 1 teaspoon of your best extra virgin olive oil, you can add a tiny bit more if you like.
- 70g of tomato or 1 small
- fresh hot chilli to taste (optional)
- 15 mls of lemon juice (or 3 teaspoons)
Method
- Finely chop anchovies, garlic, tomato and parsley and place in a small bowl (or flat serving platter)
- You can add some chilli to suit your taste if desired
- Toss all the ingredients together
- Dress it with lemon juice and then drizzle your finest olive oil on the top
- Serve it with crunchy toasted Lebanese bread and enjoy it with your favourite drink
Tips
- You can also serve this with regular crackers, water crackers or enjoy simply on its own.
- Its best prepared and eaten on the same day
