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Friday, September 4, 2009

[Healthy_Recipes_For_Diabetic_Friends] Kurdistan Cutting Board Salsa - Mezair, 3g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Kurdistan Cutting Board Salsa - Mezair

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Spicy Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large garlic clove
2 (to 3) jalapeno chile peppers -- seeded
1/2 cup chopped flat leaf parsley -- lightly packed
3 tablespoons chopped fresh mint -- (to 4)
1 pound ripe tomatoes
1/4 teaspoon salt
juice of 1 large lemon

On a large cutting board, mince the garlic and then the chiles. add the parsley and mint and chop. Slice and then chop the tomatoes, adding them to the other ingredients. Mix as you continue to chop by tuning the salsa with the flat of your knife or cleaver. Mix in the salt. Transfer the salsa to a small serving bowl and blend in lemon juice. The salsa will be quite runny, making it ideal for being spooned generously over bulgur or rice or for being sopped up with flatbreads. Perfect for the mezze tables.

Makes 2 cups salsa (8 one-quarter cup servings).

Our household name for mezair is "cutting-board salsa", because all the ingredients can be chopped together into one large pile on a cutting board - an excellent way to blend the different flavors, and it's fun. I first tasted this salsa in the town of Van in eastern Turkey, where it was served alongside pieces of grilled (2favorite) and bulgur pilaf; the combination was absolutely delicious. The amount of chiles in this recipe produces a salsa that is mildly hot; adjust according to your own taste.

Cuisine:
"Indian"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 15 Calories; trace Fat (12.1% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.

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