Armenian pomegranate pat
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pomegranates | |
| ¼ | cup | Chopped walnuts (1oz) lightly toasted |
| ¾ | cup | (to 1 cup) bread crumbs |
| 2 | cups | Red bell pepper finely chopped (2 small or 1 large) |
| 2 | tablespoons | Lemon juice or to taste |
| ½ | teaspoon | (to 1 tsp) red pepper flakes soaked in |
| 1 | tablespoon | Hot water |
| Salt and pepper | ||
| 3 | tablespoons | Cilantro, coarsely chopped |
Directions
1. Cut one of the pomegranates in half and juice on a citrus reamer.
You should have ¬ cup juice. Break the other pomegranate apart and extract the seeds, Reserve half of the seeds for garnish.
2. Grind the walnuts and ¾ cup bread crumbs in a food processor.
Grind in half the pomegranate seeds and the bell pepper, pomegranate juice, lemon juice, pepper flakes, cumin, salt and pepper. The mixture should be the consistency of soft ice cream; add bread crumbs as necessary. Correct the seasoning, adding salt, cumin, or lemon juice. The pat‚ should be highly seasoned.
3. Transfer the pat‚ to a bowl and sprinkle with cilantro and the remaining pomegranate seeds. Arrange pita chips around the pat‚ and serve at once.
Makes enough to serve 4-6.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 6 Submitted By DIANE LAZARUS On 10-26-95