Real African Dishes: [MC-AllEthnic-Recipes] Syrian Tangy Red Pepper and Nut Dip - Muhammara ; 8g Carbohydrate; 2g Dietary Fiber

Sunday, July 8, 2012

[MC-AllEthnic-Recipes] Syrian Tangy Red Pepper and Nut Dip - Muhammara ; 8g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

   Syrian Tangy Red Pepper and Nut Dip - Muhammara

Recipe By    :Chef Mohammed Antabli, "Best Syrian Food Unveiled" by Anissa Helou
Serving Size : 12 Preparation Time :0:00
Categories : Condiment    LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1/4    cup vegetable oil
   1/4    cup pine nuts
   1/4    cup sliced almonds
   1/2    cup walnuts
   1/4    cup unsalted roasted pistachios
   1/4    cup unsalted roasted cashews
3    medium red bell peppers -- (1 pound), cut into 2-inch pieces
1    medium sweet onion -- coarsely chopped
   1/3    cup toasted bread crumbs
   1/2    cup extra-virgin olive oil
Salt
Cayenne pepper

In a small skillet, heat the vegetable oil. Add the pine nuts and almonds
and cook over moderately high heat, stirring, until lightly golden, about
2 minutes. Using a slotted spoon, transfer the nuts to a plate.

Add the walnuts to the skillet and cook, stirring, until toasted, about 3
minutes. Transfer the walnuts to a food processor and let cool completely.
Add the pistachios and cashews and pulse until the nuts are finely
chopped. Scrape the finely chopped nuts into a medium bowl.

Add the bell peppers and onion to the food processor and pulse until
finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press
to extract as much liquid as possible. Add the mixture to the chopped
nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season
with salt and cayenne and serve.

Serve With Warm pita.

Makes 3 cups (12 one-quarter cup servings)
TOTAL TIME: 30 MIN

The classic Syrian nut dip muhammara typically contains walnuts, bread
crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless
variations. The bright-flavored take here is adapted from a recipe by
Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews
and freshly toasted pine nuts, almonds and walnuts give it a chunky
texture, while onions and red bell peppers make it tangy-sweet.

Cuisine:
"MidEastern"
Source:
"Food&Wine, May 2009"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 241 Calories; 22g Fat (80.5%
calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 28mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 4 Fat.

Nutr. Assoc. : 0 0 0 0 4512 0 0 0 196 0 0 0