* Exported from MasterCook *
Egyptian Pomegranate, Walnut, and Red Pepper Dip - Muhammara
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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7 ounces bottled roasted red peppers -- (1 jar)
1/3 cup fresh bread crumbs
1/3 cup walnuts
4 garlic cloves -- sliced
juice of 1 lemon
4 tablespoons pomegranate molasses
1 pinch cayenne pepper
salt -- to taste
1/4 cup extra-virgin olive oil
Combine the peppers, bread crumbs, walnuts, garlic cloves, lemon juice,
pomegranate molasses, cayenne pepper, and a pinch of salt on a food
processor. Pulse on and off, gradually pouring the olive oil into the
running food processor. Taste the puree and adjust the salt as needed.
Serve at room temperature.
Makes 6 servings.
AuthorNote: The Arabic name for this dish comes from the word Muhammara,
which means to brown something when cooking it but literally means "to
make red" since the word 'hamra' means red. While muhammara is most often
serve as a spread with pita triangles, I have also seen it sued to stuff
phyllo dough triangles for elegant and unexpected appetizers.
Source:
"Nile Style: Egyptian Cusine and Culture by Amy Riolo, 2009."
S(Formatted by Chupa Babi):
"May 2010"
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Per Serving (excluding unknown items): 170 Calories; 13g Fat (67.9%
calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 797 0 0 0 0
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