Real African Dishes: [MC-AllEthnic-Recipes] Lebanese Roasted Red Pepper and Feta Dip - Muhammara bi Jibneh

Friday, June 24, 2011

[MC-AllEthnic-Recipes] Lebanese Roasted Red Pepper and Feta Dip - Muhammara bi Jibneh - 7g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Lebanese Roasted Red Pepper and Feta Dip - Muhammara bi Jibneh

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped roasted red peppers -- to 1 1/4 cups (about 3 large roasted red peppers chopped roughly) *
1/4 cup extra virgin olive oil
2 cloves garlic
1/2 tsp red pepper flakes -- or to taste
1 1/2 tsp cumin
1 tbsp pomegranate molasses
3/4 cup chopped walnut pieces
1 1/4 cups crumbled feta
Salt and pepper -- to taste

Roughly chop the roasted red peppers and garlic. Place them in a food processor with the cumin, red pepper flakes, olive oil and pomegranate molasses.

Whiz the peppers until they've formed a smooth saucey paste and you don't see any big chunks of garlic. Crumble in the feta, add the chopped walnuts, and pulse the mixture until it's combined but still slightly chunky. Be sure not to over-process or you'll miss out on the texture and taste variations which make this dip so lovely.

You can garnish the dip with some chopped walnuts, a sprig of parsley, fresh mint, or whatever you fancy

Make sure that you have plenty of pita bread or cruddite to scoop up all the goodness, and you're off to the races.

Makes 2 cups

* If you can find Aleppo peppers they would be ideal, and you would want to use 4-5 because of the smaller size.

** There are very few ingredients in this dip, so quality really matters. That doesn't mean that you need to break the budget buying fancy-shmancy artisanal goats milk feta made by a monastic farmer in northern Greece, but you'd be wise to steer clear of the vacuum sealed Ziggy's discount feta that holds court beside the Velveeta and Cheez Strings.

Cuisine:
"Lebanese"
Source:
"Tina @ Choosy Beggars blog"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 213 Calories; 18g Fat (75.1% calories from fat); 6g Protein; 7g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 263mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fat.

Nutr. Assoc. : 904752 0 0 0 0 0 20187 0 0 0