TURKISH RED PEPPER AND WALNUT DIP (MUHAMMARA)
Muhammara is a savory Turkish red pepper and walnut dip flavored with pomegranate molasses and warm spices. Perfect for grilled meats or simple pita bread.
Provided by Samantha Ferraro
Categories Appetizer
Time 35m
Number Of Ingredients 15
Steps:
- If you haven't already, roast the red pepper and garlic cloves in a 400 degree F oven for about 30 minutes, or until the peppers are soft. Cool for a few minutes and remove the outer skin from the peppers.
- In a blender or food processor, add the rest of the dip ingredients (except for garnish) and pulse a few times until it becomes thick and creamy, or to desired consistency. Taste for seasoning.
- Once done, pour muhammara to a bowl and garnish with pomegranate seeds, lemon zest, chopped parsley and an extra drizzle of olive oil.
Nutrition Facts : Calories 348 kcal, Carbohydrate 28 g, Protein 6 g, Fat 25 g, SaturatedFat 3 g, Sodium 462 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
TURKISH RED PEPPER BREAD
Red Pepper Bread Recipe with a load of onions, red peppers and sesame seeds is super easy to make. It is vegetarian and tastes so good!
Provided by Zerrin & Yusuf
Categories Appetizer
Time 1h55m
Yield 16
Number Of Ingredients 12
Steps:
- First make the dough: Sift the flour in a large bowl. Add in instant yeast and salt. Whisk well. In a medium bowl, whisk together the yogurt and warm water. Pour this mixture in the flour mixture. Combine them well. Knead it well until everything holds together. It will be a pretty soft and sticky dough. Wet your fingers and pat the top of the dough. Cover it with a kitchen towel. Put it in a warm place and wait at least one hour so that it rises well.
- Meanwhile you can prepare the topping mixture you'll spread on the dough. Combine all peppers and onions in a bowl. Add in sesame seeds, olive oil, pepper paste and salt. Stir well.
- After the dough rises enough (after at least one hour), preheat the oven to 350F. Oil a baking sheet and transfer the dough on it. Now it's time for your hands to work more. Flatten the dough in the baking pan equally, pressing on it with you palm. Spread the topping mixture on the dough with your hands.
- Before putting it into the oven, cut it in squares so that it is easier to remove from the pan after it's baked.
- Place it into the oven and bake it for 30-40 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 157 calories, Sugar 2.5 g, Sodium 372.4 mg, Fat 6.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 20 g, Fiber 2.1 g, Protein 4.8 g, Cholesterol 1.7 mg
PEPPER BREAD
This recipe was passed on to me by my aunt; we used to beg for her to make this as children. The pepper is slight in comparison to the overall taste. The brushed egg yolk mixture gives the bread a crunchier outside and soft inside.
Provided by jbertsch
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
- Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
- Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
- Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 217 calories, Carbohydrate 38.6 g, Cholesterol 32.6 mg, Fat 4 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 0.8 g, Sodium 233.7 mg, Sugar 2.3 g
TURKISH-STYLE TOMATO AND RED-PEPPER SPREAD
Provided by Ruth Cousineau
Categories Condiment/Spread Food Processor Tomato Appetizer Cocktail Party Quick & Easy Walnut Bell Pepper Cilantro Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- Mince and mash garlic to a paste with 1 teaspoon salt. Purée remaining ingredients with garlic paste in food processor until almost smooth. Season with salt.
TURKISH RED PEPPER PASTE
For use in Turkish cooking - or any recipe that requires a little 'heat'. This recipe makes about 175ml
Provided by Jan-Luvs2Cook
Categories European
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cut the capsicums into large chunks, discarding the seed core.
- Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
- Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
- Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
- Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
- Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
- This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.
TURKISH RED PEPPER SPREAD
Make and share this Turkish Red Pepper Spread recipe from Food.com.
Provided by fay hutch
Categories Spreads
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Combine all ingredients in a food processor and process until smooth.
- Adjust seasoning with more lemon juice and salt, if desired.
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