Pepper and Walnut Puree -
Turkish Muhammara - 8g Carbs, 1g Fiber
Recipe By:
Serving Size: 18
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less
than 300 cal) - Lower Carbs - Vegan
1 1/2 cups red pepper paste -- (see below)
2 Tablespoons pomegranate molasses
1 1/2 cups shelled walnuts -- 4 1/2 oz, crushed but not powdered
1/2 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon Aleppo red pepper flakes -- (or 1/2 paprika and 1/2 cayenne
pepper)
2 Tablespoons bread crumbs
3 garlic cloves -- peeled and minced
1/4 cup extra virgin olive oil -- or to taste
I usually mix this by hand, as it is better if it has some chunk and
texture to it. Mix all the ingredients, trickling the olive oil in last,
until the paste is smooth and fairly stiff. Serve with hot bread or
crudites, or use as a base for pizzas; its pretty good for chips too.
Keeps for 1 week in the fridge.
Makes about 26 oz (18 two-oz servings)
Author Note: A pair of really handy little dishes from Anatolia,
both
using 'biber salcasi' (see below). Muhammara is a popular dip, although I
am not sure that I could eat it for breakfast the way that some Turks
(reportedly) do. Cemen is used more as rub or marinade (especially for
bastirma, which is a pressed fillet of beef), but it also makes a good
sauce to have with bulgar or vegetable dishes.
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 1 quart/4 cups (16 one-quarter cup servings)
Cuisine: "Turkish"
Source: "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally
Butcher, 2012"
S(Formatted by Chupa Babi): "Aug 2013"
Yield: "26 ounces"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 124 Calories; 9g Fat (62.7%
calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 337mg Sodium.
Exchanges: 1/2 Grain(Starch);
1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
--- In healthy_recipes_for_diabetic_friends@yahoogroups.com, <recetta@yahoo.com> wrote:
           Â
* Exported from MasterCook *
        Pepper and Walnut Puree - Turkish Muhammara
Recipe By   :
Serving Size  : 18   Preparation Time :0:00
Categories   : Condiment            LowCal (Less than 300 cals)
        LowerCarbs            Vegan
 Amount  Measure    Ingredient -- Preparation Method
-------- Â ------------ Â --------------------------------
 1 1/2      cups  red pepper paste -- (see below)
 2     Tablespoons  pomegranate molasses
 1 1/2      cups  shelled walnuts -- 4 1/2 oz, crushed but not powdered
   1/2    teaspoon  ground cumin
 1      teaspoon  coriander
 1      teaspoon  Aleppo red pepper flakes -- (or 1/2 paprika and 1/2 cayenne pepper)
 2     Tablespoons  bread crumbs
 3           garlic cloves -- peeled and minced
   1/4      cup  extra virgin olive oil -- or to taste
I usually mix this by hand, as it is better if it has some chunk and
texture to it. Mix all the ingredients, trickling the olive oil in last,
until the paste is smooth and fairly stiff. Serve with hot bread or
crudites, or use as a base for pizzas; its pretty good for chips too.
Keeps for 1 week in the fridge.
Makes about 26 oz (18 two-oz servings)
AuthorNote: Â A pair of really handy little dishes from Anatolia, both
using 'biber salcasi' (see below). Muhammara is a popular dip, although I
am not sure that I could eat it for breakfast the way that some Turks
(reportedly) do. Cemen is used more as rub or marinade (especially for
bastirma, which is a pressed fillet of beef), but it also makes a good
sauce to have with bulgar or vegetable dishes.
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 1 quart/4 cups (16 one-quarter cup servings)
Cuisine:
 "Turkish"
Source:
 "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
 Sally Butcher, 2012"
S(Formatted by Chupa Babi):
 "Aug 2013"
Yield:
 "26 ounces"
                  - - - - - - - - - - - - - - - - - - -Â
Per Serving (excluding unknown items): 124 Calories; 9g Fat (62.7%
calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 337mg Sodium. Â Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 26624 0 905471 0 0 0 0 0 0
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