shoyski
10-15-2000, 05:46 PM
Just wanted to thank LSB for the great dip recipe and I'm going to post it here so others will try. Lots of zip and fairly quick to make. I already had some homeade roasted red peppers in the freezer so that really cut down on time.
I made it Friday night to take to a family gathering on Saturday. However, I had two friends over Friday for some girl talk and after I made it, we had to try it....you guessed it....we ate it ALL! I had to get up early Saturday and make some more.
This was the post from LSB:
If you find the pomegranate molasses, I have an awesome recipe for a Turkish roasted red pepper dip called Muhammara. I make it all the time - it's so easy. It's not exactly "light" but it's not too bad (I cut way back on the original amt of oil it called for).
MUHAMMARA
a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment
*available at Middle Eastern markets
In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.
Makes about 1 3/4 cups.
Enjoy!
[This message has been edited by shoyski (edited 10-15-2000).]
I made it Friday night to take to a family gathering on Saturday. However, I had two friends over Friday for some girl talk and after I made it, we had to try it....you guessed it....we ate it ALL! I had to get up early Saturday and make some more.
This was the post from LSB:
If you find the pomegranate molasses, I have an awesome recipe for a Turkish roasted red pepper dip called Muhammara. I make it all the time - it's so easy. It's not exactly "light" but it's not too bad (I cut way back on the original amt of oil it called for).
MUHAMMARA
a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment
*available at Middle Eastern markets
In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.
Makes about 1 3/4 cups.
Enjoy!
[This message has been edited by shoyski (edited 10-15-2000).]