Red Pepper dip and Ta‘miyya (Egyptian falafel)

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* Exported from MasterCook *

 

Muhammara (Red Pepper Dip With Walnuts)

 

Recipe By :Gourmet Magazine

Serving Size : 6 Preparation Time :0:00

Categories : Dip Spread

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small onion -- chopped

2 large garlic cloves -- sliced

1/4 cup olive oil

1 jar (12 -ounce) roasted red peppers -- rinsed

and drained

(about

1 3/4 cups peppers)

1/2 cup walnuts -- toasted and cooled

1/3 cup packed fresh basil leaves -- washed well and

spun dry

1 slice homemade-type sandwich bread -- chopped

2 tablespoons fresh lemon juice

 

In a skillet cook onion and garlic in oil over moderate heat, stirring, until

softened. In a food processor blend remaining ingredients until nuts are

chopped fine. With motor running, gradually add onion mixture and blend until

incorporated. Season dip with salt. Serve dip with toasts.

 

Can be prepared in 45 minutes or less.

 

Accompaniment: toasted pita wedges

 

Cuisine:

" Middle-eastern "

S(Formatted By):

" Nancy Braswell "

Copyright:

" July 1995 "

 

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Per serving: 155 Calories (kcal); 15g Total Fat; (82% calories from fat); 3g

Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Ta‘miyya

 

Recipe By :Memories of a Lost Egypt, Colette Rossant

Serving Size : 6 Preparation Time :0:00

Categories : Legumes Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound peeled -- split, dried fava be

1 garlic clove -- chopped

3/4 cup parsley -- chopped

1/2 bunch scallions -- (green tops only),

chopped

1/2 teaspoon ground cumin

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon cilantro -- chopped

toasted sesame seeds

vegetable oil

Serve with:

Tehina

 

Soak fava beans in water to cover generously overnight.

 

The next day, drain the beans and place in a food processor with garlic clove

and pureé until ground. Add parsley; the green tops of the scallions; the

ground cumin; the baking powder; the salt; and the fresh cilantro. Pulse and

process until thoroughly ground and the mixture comes together. Turn out into

a bowl, with your hands, and form into 2-inch balls. Flatten each ball

slightly and roll in toasted sesame seeds. Place on a pan, cover, and

refrigerate until you are ready to fry.

 

Heat 2 inches of vegetable oil in a saucepan to 365º. Drop a few ta'miyya into

the oil and fry until golden brown, 5 to 8 minutes. Drain on paper towels and

serve with tehina as an appetizer. Or stuff them with chopped lettuce and

tehina into pita for lunch.

 

Peeled, split fava beans for this Egyptian falafel are available in most

Italian or Middle Eastern grocery stores. Ta'miyya is served with tehina.

 

 

 

Cuisine:

" Middle-eastern "

S(Formatted By):

" Nancy Braswell "

Yield:

" 24 pieces "

 

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Per serving: 14 Calories (kcal); trace Total Fat; (10% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 226mg Sodium

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

Other Carbohydrates

 

NOTES : The recipe calls for toasted sesame seeds, but it seems that untoasted

ones could be used as well, since the frying process would toast them.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0