Tuesday, July 13, 2010
The hummus kitchen (The home of delicious Middle Eastern food) invites you to try Turkish pomegranate and red pepper spread recipe. Enjoy Middle Eastern cooking and learn how to make Turkish pomegranate and red pepper spread.
These are in memory of "le plateau" from Anne-Sophie but are my own invention, based on recipes from The Cook's Companion. They would be lovely served in individual bowls with oven-dried "toasts" as an appetizer or simple entree.
1/4 cup extra-virgin olive oil
1/2 cup fresh mixed-grain or sourdough breadcrumbs
1 teaspoon cumin seeds, crushed
1 large red pepper, roasted and peeled
1 teaspoon freshly chopped garlic
1/2 teaspoon hot chilli paste or to taste
2 teaspoons pomegranate molasses*
2 tablespoons lemon juice
Heat 1 tablespoon of the oil in a small frying pan and saute breadcrumbs and cumin, turning frequently, until lightly golden and smelling wonderful. Remove from heat and tip onto a plate lined with kitchen paper.
Roughly puree red pepper, walnuts, garlic and chilli paste in a food processor or blender, then add crumbs, pomegranate molasses, lemon juice and remaining oil. Adjust with more salt, pomegranate molasses and lemon juice.
Scrape into a container and cover. The spread will keep for two weeks in the refrigerator.
* Available at Essential Ingredient, Prahran and provedores.
Chef: Stephanie Alexander Photo: Marina Oliphant Source: The Age Monday December 15, 2008 Middle Eastern, Quick, Contemporary, Vegetarian, Dairy free, Sauces
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