Real African Dishes: [MC-AllEthnic-Recipes] Fenugreek Pepper Sauce - Turkish Cemen ; 4g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *
                  Fenugreek Pepper Sauce - Turkish Cemen
Recipe By     :
Serving Size : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     3/4           cup red pepper paste -- Turkish biber salcasi (see below)
1         Tablespoon tomato paste
1           teaspoon Aleppo red pepper flakes -- or half paprika half cayenne pepper or chili flakes
     1/2      teaspoon ground cumin
1           teaspoon ground fenugreek seeds
     1/2      teaspoon ground cinnamon
     1/4      teaspoon garlic powder
                        juice and zest of 1 lemon
2        Tablespoons olive oil
Just mix all the ingredients together in a smooth paste. Use as a marinade
or a sauce. Makes an excellent burger relish. Cemen will keep for at least
1 week in the fridge.
Makes 2 cups (8 one-quarter cup servings)

AuthorNote: Cemen is used more as a rub or marinade (especially for
'bastirma', which is pressed fillet of beef), but it also makes a good
sauce to have with bulgar or vegetable dishes.
Cemen is the Turkish word for fenugreek, and it is this that provides the
overriding flavor for the paste of the same name.

Useful Turkish Pepper Paste - Biber Salcasi
18            ounces red bell peppers
1           teaspoon salt
2                     hot red chili peppers -- but not too hot, stalks
and seeds removed
Roast the red peppers in a hot oven for about 20 minutes, or until the
skin blisters. Let them cool for a minute before popping them in a plastic
bag or some plastic wrap - after 5-10 minutes, the skin should just flake
off.
Remove the stalks and seeds and put the peppers in the blender with the
chilies and the salt. Scoop the resulting puree into a shallow oven tray
and put it back in the oven, this time on a very low heat so that any
excess water can evaporate; say about 30 minutes.
This latter is, of course, in place of sun-drying; if you leave in an area
where you are able to sun-dry this paste for an hour or so - well, good
for you.
Store the paste in a sterilized jar in the fridge; a thin layer of olive
oil on top will prolong its life considerably.
Makes 4 cups

Cuisine:
"Turkish"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 53 Calories; 3g Fat (58.1% calories
from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 388mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat.

Nutr. Assoc. : 26624 0 0 0 3271 0 0 3896 0