Turkish pomegranate and red pepper spread

Name: Turkish pomegranate and red pepper spread
Cook time: 30 min
Cuisine: Turkish
Ingredients: 1/4 cup extra-virgin olive oil; 1/2 cup fresh mixed-grain or sourdough breadcrumbs; 1 teaspoon cumin seeds, crushed; 1 large red pepper, roasted and peeled; 60g walnuts; 1 teaspoon freshly chopped garlic; 1/2 teaspoon hot chilli paste or to taste; 2 teaspoons pomegranate molasses*; 2 tablespoons lemon juice; Salt

Stephanie Alexander

October 18, 2011

Turkish pomegranate and red pepper spreadMarina Oliphant

Time:< 30 mins

These are in memory of "le plateau" from Anne-Sophie but are my own invention, based on recipes from The Cook's Companion. They would be lovely served in individual bowls with oven-dried "toasts" as an appetiser or simple entree.

Ingredients

1/4 cup extra-virgin olive oil
1/2 cup fresh mixed-grain or sourdough breadcrumbs
1 teaspoon cumin seeds, crushed
1 large red pepper, roasted and peeled
60g walnuts
1 teaspoon freshly chopped garlic
1/2 teaspoon hot chilli paste or to taste
2 teaspoons pomegranate molasses*
2 tablespoons lemon juice
Salt

Method

Heat 1 tablespoon of the oil in a small frying pan and saute breadcrumbs and cumin, turning frequently, until lightly golden and smelling wonderful. Remove from heat and tip onto a plate lined with kitchen paper.
Roughly puree red pepper, walnuts, garlic and chilli paste in a food processor or blender, then add crumbs, pomegranate molasses, lemon juice and remaining oil. Adjust with more salt, pomegranate molasses and lemon juice.
Scrape into a container and cover. The spread will keep for two weeks in the refrigerator.
* Available at Essential Ingredient, Prahran and provedores.

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