Turkish Red Pepper Spread
 
prep time: 15 minutes - start to finish: 15 minutes - ease of 
preparation: easy 
 
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. 
 
makes about 3/4 cup 
 
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
 
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. 
 
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. 
 
toasted pita crisps 
 
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 
 
a basket of low-fat pita crisps provides the perfect scoop for dips and 
spreads. 
 
preheat oven to 425f. 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. 
 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 6056) Mirror: rec.food.recipes: Fri, Sep 24, 2004


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