LOW FAT--Mohambra

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* Exported from MasterCook *

 

Mohambra

 

Recipe By :

Serving Size : 18 Preparation Time :0:00

Categories : Appetizers June '98

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 pounds red bell peppers (about 4 medium)

Cooking spray

1 cup chopped onion

1/2 cup chopped walnuts

1 tablespoon ground cumin

1/8 teaspoon ground red pepper

3 garlic cloves -- minced

1/2 teaspoon salt

1 teaspoon honey

9 (6-inch) pitas -- each cut into 8 wedges

 

 

Cut bell peppers in half lengthwise, discarding seeds and membranes. Place

pepper halves, skin sides up, on a foil-lined baking sheet; flatten with

hand. Broil 3 inches from heat 12 minutes or until blackened. Place in a

zip-top plastic bag, and seal. Let stand 15 minutes. Place bell peppers in

a food processor; process until smooth.

 

Place a large nonstick skillet coated with cooking spray over medium-high

heat until hot. Add onion and next 4 ingredients (onion through garlic);

sauté 8 minutes. Stir in bell pepper purée, salt, and honey; cook 5

minutes. Cool. Place onion mixture in a food processor, and process until

smooth. Serve with pitas.

 

Serving Size: 2 tablespoons dip and 4 pita wedges

 

Source:

" Cooking Light, June 1998, p.65 "

Copyright:

" © Cooking Light "

 

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Per serving: 121 Calories (kcal); 2g Total Fat; (18% calories from fat); 4g

Protein; 21g Carbohydrate; 0mg Cholesterol; 222mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : This Lebanese spread is a perfect example of global grazing. It's

typically part of a mezze platter, along with other spreads and salads.

Serve at room temperature with pita wedges.

 

Store the dip in an airtight container in refrigerator for up to 1 week.

Nutr. Assoc. : 4695 0 0 0 0 0 620 0 0 4513 0