Turkish Red Pepper Spread
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| prep time: 15 minutes - start to finish: 15 minutes - ease of |
| preparation: easy |
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| enriched with walnuts and olive oil, a jar of roasted peppers quickly |
| turns into muhammara, a spread from southeast turkey. serve on toasted |
| pita crisps (recipe follows) or crisp sesame crackers. |
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| makes about 3/4 cup |
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| 1/4 cup | chopped walnuts |
| 1 | 7ounce jar roasted red peppers, rinsed |
| 1/2 cup | fresh breadcrumbs |
| 1 large | clove garlic, crushed |
| 1 Tbsp | extra-virgin olive oil |
| 1 Tbsp | lemon juice, or to taste |
| 1-1/2 tsp | ground cumin |
| 1/4 tsp | crushed red pepper |
| | salt to taste |
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| toast walnuts in a small dry skillet over medium heat, stirring, until |
| fragrant, 2 to 3 minutes. transfer to a small bowl and let cool. |
| combine all ingredients in a food processor and process until smooth. |
| adjust seasoning with more lemon juice and salt, if desired. |
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| per tablespoon: 41 calories; 3 g fat (0 g sat, 1 g mono); 0 mg |
| cholesterol; 4 g carbohydrate; 1 g protein; 1 g fiber; 65 mg sodium. |
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| toasted pita crisps |
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| prep time: 5 minutes - start to finish: 15 minutes - to make ahead: |
| crisps will keep, in an airtight container at room temperature, for up |
| to 1 week or in the freezer for up to 2 months. - ease of easy |
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| a basket of low-fat pita crisps provides the perfect scoop for dips and |
| spreads. |
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| preheat oven to 425°f. cut 4 whole-wheat pita breads into 4 triangles |
| each. separate each triangle into 2 halves at the fold. arrange, rough |
| side up, on a baking sheet. spritz lightly with olive oil cooking spray |
| or brush lightly with olive oil. bake until crisp, 8 to 10 minutes. |
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| personal chef brian koning www.personalchefmarketing.com |
| chef2chef recipe club member forum: http://forums.chef2chef.net |
| archive: at: http://chef2chef.net/news/club/ |
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| (ID: 6056) Mirror: rec.food.recipes: Fri, Sep 24, 2004 |