* Exported from MasterCook *
Lebanese Spicy Red Pepper Paste - Muhammara
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowerCarbs
Amount Measure Ingredient -- Preparation Method
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3 medium red bell peppers -- stems and seeds removed
1 medium Vidalia onion -- chopped
1/2 cup olive oil
1/2 cup whole-wheat breadcrumbs
3/4 cup walnuts -- crushed
1 tablespoon chili powder -- to 1 1/2 tablespoons, (add more for a Spicer paste) or use Aleppo red pepper for a milder, fruity taste
1/4 teaspoon cumin
2 tablespoons water -- to 3 tablespoons
Preheat oven 350F
Preparing the peppers: On a lightly greased baking sheet, place red peppers. Roast for approximately 12 minutes turning occasionally. Remove from the oven and peel the skin off.
In a small, lightly greased (use olive oil) saucepan, sauté the onion until translucent (about 5 minutes). Set aside to cool.
In a food processor, puree the breadcrumbs and the water. Add just enough water to create an even paste.
Finishing up: Add the onions, the peppers, and the oil to the food processor and blend until an even paste.
Serves 6
AuthorNote: Serve this spicy muhammara paste with warm pita wedges, crackers or with crunchy vegetables.
Cuisine:
"Lebanese"
Source:
"Amideastfeast dot com"
S(Formatted by Chupa Babi):
"Jan 2011"
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Per Serving (excluding unknown items): 315 Calories; 28g Fat (75.3% calories from fat); 6g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 89mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 5 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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