Mohamra (turkish walnut dip)
3 /4 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Cloves garlic |
| 1 | cup | Chopped walnuts |
| 1 | medium | Red bell pepper (or two peppers if they're on the smallish side) |
| ½ | medium | Chopped onion |
| 3 | Serrano or jalapeno peppers, coarsely chopped | |
| 2 | tablespoons | Molasses |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Ground cumin |
| Salt, to taste | ||
Directions
Source: St Mary Mead Archives, adapted from _Jewish Cooking From Here and Far_, Congregation Beth Israel, Carmel, California (submitted by Kerry Beren)
Put all ingredients in food processor and whirl to coarseish puree. Serve with crackers. See? Easy. Fast. Emergency Over--NEXT!!! Posted to JEWISH-FOOD digest V97 #101 by Brian Mailman <bmailman@...> on Mar 26, 1997