WALNUTS AND CHILI DIP

 

 

 

 

 

 

 

 





 

WALNUT AND CHILI

DIP

 

 

 

 Lately my  interest is Lebanese Cuisine. I have found it very close to my cooking style. They use lot of  fresh vegetables and olive oil which is  mostly Mediterranean food.
Today's recipe is one them, original name is Mohamara. There is a similar sauce  in Southeastern  of Turkey cuisine, in the same name but different ingredients.
Only my worry is  about this recipe to find Pomegranate molasses which is made by boiling down the juice of a tart variety. Pomegranate molasses is a thick, dark brown and sour liquid. A great possibility,   you can find it at  certain Middle East , Turkish or Greek Markets.

INGREDIENTS:
2 chills- Jalapeno ,use  more if you like  really  hot
3  white bread slices, dried
1 big onion, chopped
1 1/2 cups walnuts, grounded
1 teaspoon salt
1 teaspoon cumin
1 teaspoon ground coriander
3/4 cup olive oil
1/2 cup lemon juice
1/2 cup pomegranate molasses
a pinch of ground coffee
1 Tablespoon chopped fresh coriander- cilantro

PREPARATION
Remove seeds and membranes from chills. Process  chills and onion in a food processor and  add dried bread slices, grounded walnuts, olive oil, lemon juice, seasonings, coffee, pomegranate molasses, continue to process until mixture is smooth. Decorate with walnuts.
Serve with fresh bread , Melba toast or any crackers.
TIPS
Melba toast is a crunchy bread. Cut bread into thin slices. Place in a oven tray in a single layer. Bake at 150C-300F   for 20 minutes or until bread is crispy and light brown.
If you can find Turkish flake red pepper , you can use 2 tablespoons of  it instead of chili pepper.