Middle Eastern Walnut and Pomegranate Spread – misc – Hope you will like this one also, it is one of the best misc. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!
Ingredients (use vegan versions):
- 1 cup walnut pieces
- 1 roasted red pepper
- 1/4 cup fresh parsley, chopped
- 1 clove garlic
- 1 jalapeno, seeded and chopped (or pinch of cayenne)
- 2 tablespoon olive oil
- 1 tablespoon pomegranate Molasses
- 1 teaspoon ground cumi
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Directions:
I made this recipe 3 times in the first week I
discovered it!
Toast the walnuts in the oven at 350 degrees
for 10 minutes or dry-fry them on the stove
top, stirring every once in a while. I find i”m
less likely to forget about them and burn them
on the stove, and it doesn”t consume as much
energy either.
Put the walnuts in a food processor. Cut the
red pepper into chunks and put in processor
with the nuts. Add remaining ingredients and
process until a spreadable consistency. (It will
not be completely smooth)
Refrigerate and serve chilled or at room
temperature as a spread for crostini, flat bread
or slices of fresh baguette.
** Pomegranate Molasses is used in Middle
Eastern cooking. It is absolutely delicious and
should be available in ethnic or specialty food
shops. You can supposedly substitute 1 teaspoon of
honey mixed with 1 tablespoon lemon juice but I
REALLY recommend trying to find the
molasses.
Serves: 1 1/4 cup
Preparation time: 20 mi
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