Real African Dishes: [MC-AllEthnic-Recipes] Persian Fig Mustard - 28g Carbohydrate; 3g Dietary Fiber; 4 pts plus

* Exported from MasterCook *

Fig Mustard - Persian

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces dried figs -- stemmed and halved
1 cup water -- boiling
1/2 cup mustard seeds
1 tablespoon kosher salt
1 cup organic cane sugar
1/2 cup freshly squeezed lemon juice

Combine the figs and water in a small saucepan. Return to a boil, then
cover and simmer for 5 minutes.
Meanwhile, in a hot, dry skillet, toast the mustard seeds for 30 seconds,
then quickly transfer to a plate to stop the cooking. When cool, grind the
mustard into powder. Add the mustard to the figs and cook over low heat
for 5 minutes, stirring occasionally. The mixture should be bubbling
gently.
Transfer the figs to a food processor and pulse until smooth. Return the
figs to the saucepan and place over medium-high heat. Add the sugar and
lemon juice and bring to a boil, stirring continually, until the mixture
comes to a boil and the sugar dissolves. Let cool to room temperature.
Transfer to a clean glass jar and let cool completely. Seal with a lid and
refrigerate. The spread is ready to eat right away and will last for about
6 months in the refrigerator.

Makes about 1 1/2 cups (12 two-tablespoon servings)

Half mustard and half jam, this sweet and spicy fig spread is textured
with tiny, supple fig seeds that tease the tongue. Its pungent fruit
essence complements a platter of rich cheese and lends a sweet acidity to
sandwiches and salad dressings. Toasting the mustard seeds helps to bring
their flavor to life, but just 30 seconds is plenty of time—they can burn
quickly. Use either a mortar and pestle or a spice grinder to coarsely
grind the mustard seeds.

Cuisine:
"MidEastern"
Source:
"New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi):
"Nov 2013"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 131 Calories; 2g Fat (15.1%
calories from fat); 2g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 478mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Fruit; 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 210 0