Real African Dishes: [MC-AllEthnic-Recipes] Aleppo Roasted Bell Pepper Walnut Dip - Turkish Muhammara

Tuesday, August 21, 2012

[MC-AllEthnic-Recipes] Aleppo Roasted Bell Pepper Walnut Dip - Turkish Muhammara - 13g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Aleppo Roasted Bell Pepper Walnut Dip - Turkish Muhammara

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound walnuts
2 1/2 tablespoons tomato paste
3/4 cup fresh bread crumbs -- (from about 1 thick slice French or Italian bread, crust removed)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons pomegranate molasses
1 teaspoon coarsely ground red Aleppo pepper
2 red bell peppers -- roasted, peeled, seeded, cut into strips, and set in a colander to drain for 15 minutes
1 teaspoon freshly ground cumin seeds
1 teaspoon sugar

Place all the ingredients in a blender and process into a paste, stopping
the blender and scraping it down when necessary. Refrigerate, but serve at
room temperature.

It will keep, refrigerated, for up to 2 weeks.

Makes 2 cups

AuthorNotes: Arabs will reflexively tell you that the famous 'muhammara'
come from Aleppo in Syria. This blend of walnuts, red bell peppers,
pomegranate molasses, and bread used as a dip or a spread is indeed from
Aleppo, but one can find it toward the north and east, too, especially in
southeastern Turkey and toward the Caucasus. Some cooks add onions to
theirs. I collected this recipe the last time I was in Aleppo and I like
to serve it with warm Arabic bread or as an accompaniment to grilled
steaks, grilled fish, grilled kebabs or just dipped into with Arabic
bread. The Aleppo red pepper called for can usually be sound in Middle
Eastern markets. In Turkey, they call it 'kirmizi biber'.

Cuisine:
"Turkish"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 179 Calories; 13g Fat (63.6%
calories from fat); 4g Protein; 13g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 64mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 3616 0