Subject: Walnut-Garlic Spread (Muhummara)
From: Unicorn (unicorn@indenial.com)
Date: Mon May 13 2002 - 02:53:47 EDT
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F O O D F U N N Y
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Thanks to long time Recitopian Mary Barnett of Boise, Idaho for this
true food funny:
It wasn't very funny at the time, but my sister and I were going to do
our Christmas shopping one afternoon - leaving our kids with a baby
sitter to save our sanity. Before we could get too far, the baby
sitter called and said that my sister's 8-month-old daughter was
turning yellow at an alarming rate and she must be jaundiced. To make
a very long afternoon at the doctor's office a little shorter in the
telling - after about 4 hours - we determined that baby Alexandria was
orange due to her preference for sweet potatoes and squash and nothing
else. But the baby sitter was definitely right - she certainly was
orange!
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T O D A Y ' S R E C I P E
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This week we explore Turkey, a country that has never been visited by
this recipezine. Most of these dishes will seem familiar to lovers of
Greek and Middle Eastern food because the various nations of the
region share many food traditions. Here is the lineup for our
"Turkish Delights":
Monday's Starter
Walnut-Garlic Spread (Muhummara)
Tuesday's Soup or Salad
Chickpea Soup (Nohut Corbasi)
Wednesday's Side Dish
Stuffed Eggplant (Imam Bayildi)
Thursday's Entree
Yogurt-Marinated Lamb Kebabs (Yogurtlu Kebap)
Friday's Dessert
Poached Stuffed Figs (Kuru Incir Tatlisi)
Roasting the peppers gives this dish a unique smoky flavor, but you
can substitute canned roasted peppers or pimientos to make this recipe
even quicker and easier to prepare.
Walnut-Garlic Spread (Muhummara)
2 large red bell peppers (capsicums)
2-4 cloves garlic
2/3 cup (160 ml) walnuts
2/3 cup (160 ml) bread crumbs
1/4 cup (60 ml) extra-virgin olive oil
2 tsp (10 ml) pomegranate molasses*
2 tsp (10 ml) lemon juice
2 tsp (10 ml) cumin seeds
1/2 tsp (2 ml) crushed red pepper flakes, or to taste
Salt and freshly ground pepper to taste
* Available in Middle Eastern specialty shops. If unavailable,
substitute additional lemon juice.
Roast the peppers over an open flame or under the broiler until
charred on all sides. Seal in a plastic bag for 10 minutes. Peel and
seed the peppers and combine with the remaining ingredients in an
electric blender or food processor. Process until the mixture is
smooth. Alternately, all ingredients may be pounded together with a
mortar and pestle. Refrigerate for 2 hours or overnight and serve
with pita bread. Serves 4 to 6.
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