Subj : St. Syria 08
To   : All
From : Dave Drum
Date : Mon Jun 07 2021 23:23:34

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Syria's Red Pepper & Walnut Dip (Muhammara)
 Categories: Vegetables, Nuts, Chilies, Herbs, Breads
      Yield: 1 1/2 cups
 
      2 lg Red bell peppers
      1 c  Walnuts; toasted
      1 cl Garlic; roughly chopped
           Juice of 1/2 lemon
    1/4 c  Panko bread crumbs
      1 tb Pomegranate molasses
      1 ts Smoked paprika
    1/2 ts Red pepper flakes
           Sprinkle of cumin
      2 tb Olive oil
 
  Place a rack at the top of your oven and preheat your
  broiler. Cut peppers in half and remove stems and seeds.
  Line a baking sheet with tin foil and place peppers on
  it, skin side up.
  
  Broil peppers until skins are charred. This will vary
  greatly based on your broiler. (Mine takes about 15
  minutes.) Remove from oven and, using a pair of tongs,
  place the peppers in a large ziploc bag. Seal and set
  aside until peppers are cool enough to handle, 10-15
  minutes.
  
  Once peppers are slightly cooled, peel off and discard
  the charred black skins. It's OK if some bits of skin
  still cling to the pepper.
  
  Add roasted peeled pepper halves to the bowl of a food
  processor along with all ingredients except for olive
  oil. Blend to combine, streaming in the olive oil. You
  can blend for less time to leave the dip a bit chunky,
  or puree for longer until completely smooth.
  
  Scrape into a serving bowl. Serve with pita or lettuce
  leaves or use as a spread on sandwiches, etc. Enjoy!
  
  Yields: 1 1/2 cups
  
  RECIPE FROM: https://www.coffeeandquinoa.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Twinkies goes bankrupt again: it's chapter 22 this time.

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