Cooking Index - Cooking Recipes & IdeasWalnut-Garlic Spread Recipe - Cooking Index

Walnut-Garlic Spread

Cuisine: Turkish
Courses: Dips and Spreads, Starters and appetizers
Serves: 4 people

Recipe Ingredients

2   Red bell peppers
1/2 cup 118mlWalnuts
4   Garlic cloves
3/4 cup 109g / 3.8ozDried bread crumbs
1/4 cup 59mlExtra-virgin olive oil
1 tablespoon 15mlPomegranate syrup - plus
  Extra syrup for garnish
2 tablespoons 30mlLemon juice
1/2 teaspoon 2.5mlCrushed red pepper flakes
  Salt - to taste

Recipe Instructions

Place peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. Peel off the charred skin by hand. Cut away stems, seeds and veins, and roughly chop.

Place chopped peppers in a blender or food processor, add a few drops of water, and process to a paste. Transfer to a bowl and reserve.

In the same blender, drop in the walnuts and garlic with the motor running and process for 30 seconds. Add the bread crumbs and process another 30 seconds. Return the peppers to the blender, along with the olive oil, pomegranate syrup, lemon juice, red pepper flakes, and salt, and process until smooth. Adjust seasonings, and transfer to a bowl.

To serve, drizzle a little pomegranate syrup over the top.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B30 broadcast 07-01-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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