Greek Recipes

Greek and Cypriot recipes

White Sals (Walnut Dip) Byzantine Recipe

(A Collection of Medieval and Renaissance Cookbooks, Vol. 2, pg. Misc-3. It is one of the three recipes translated from Kitab al-Tabikh (The Book of Dishes): Oriental 5000 (British Library) pp.70b, 71a, 74b.)

White sals. Walnut meats, garlic, pepper, cinnamon, white mustard, Tahini and lemon juice.


  • 1 c. walnuts
  • 2 (or 1 very large) cloves garlic
  • 1/8 tsp. black pepper — ground
  • ½ tsp. cinnamon — ground
  • 1/8 tsp. ground mustard
  • 3 Tbsp. tahini
  • 2-3 Tbsp. lemon juice

Olives (center front)
Cheese (center back)
Yogurt Dip? (center)
White Sals (right)
Carrot Paste (left)
Pita bread (not shown)


  • In a food processor combine walnuts and garlic until they form a smooth paste.
  • Add spices and the tahini.
  • Process until the mixture is uniform.
  • Add lemon juice until mixture forms a thick paste.


This got really thick upon resting in the fridge for a couple of days.

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