from "The Turkish Cookbook," by Ilkin and Sheilah Kaufman (Interlink, 2010).
Place the toasted walnuts in the bowl of a food processor and pulse to the consistency of bread crumbs.
Add the toasted bread crumbs and pulse to incorporate, then add the red bell peppers, garlic, salt to taste, pomegranate syrup, brown sugar and oil. Puree to form a coarse paste. Transfer to a bowl or container with a tight-fitting lid and refrigerate until ready to serve.
NOTE: Toast the walnuts in a dry skillet over medium heat for 4 to 6 minutes until fragrant and lightly browned, shaking the skillet to keep the nuts from burning. Let cool completely.
MAKE AHEAD: The spread can be refrigerated for up to 1 week. When cookbook author Nur Ilkin was little, fresh red bell peppers were available only during the summer. In the winter, her family made this dip with dried Aleppo peppers. It can be served with toasted bread, as part of a mezze or as an accompaniment to raw or cooked vegetables.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 999 | ||
Calories from Fat: 876 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.3g | 130 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 25.8g | ||
Polyunsanturated Fat 57.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 582.4mg | 20 % | |
Potassium 564.6mg | 15 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 20g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 999
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