| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Hungarian |
Essnce07 |
16 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Red bell peppers |
| 2 |
sm |
Hot chilies |
|
|
(such as Fresno; Hot Hungarian) |
| 1/2 |
c |
Wheat crackers; crumbled |
| 1 1/2 |
c |
Walnuts – (abt 6 oz); coarsely ground |
| 1 |
tb |
Lemon juice |
| 3 |
tb |
Pomegranate Molasses; or more to taste |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Sugar |
|
|
Salt; to taste |
| 2 |
ts |
Olive oil |
| 2 |
lg |
Pitas; cut into 8 wedges, |
|
|
; and toasted |
INSTRUCTIONS
Preheat the grill. Roast the peppers and chiles over the grill or open
flame until they are blistered, about 8 minutes. Place in a bowl, cover
with plastic wrap and let steam for 10 minutes to loosen the skin. Peel off
the skin and remove the seeds. Pat the peppers dry with a paper towel. In
the work bowl of your food processor, combine and process the crackers,
walnuts, lemon juice, pomegranate molasses, cumin, and sugar, until smooth.
Add the red peppers and process until creamy. With the machine running, add
the olive oil in a thin stream. Add the chile pepper and salt to taste. If
it is too thick, thin with a few tablespoons of water. Refrigerate
overnight to allow the flavors to mellow. Serve with the toasted pita
wedges. This recipe yields about 3 cups and provides for 16 appetizer
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2198 broadcast 08-23-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-04-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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