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Recipe
for :
This
recipe comes from Christina Al-Sudairy's web site,
Middle Eastern Recipes.
The recipe originates in Palestine and Jordan and actually
comes from 'Cooking Light' magazine.
If
you would like to visit the Middle
Eastern Recipes
web site <click
here>
Ingredients
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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
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Method
- 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 non-stick 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
puree, salt, and honey; cook 5 minutes. Cool.
Place onion mixture in a food processor, and
process until smooth. Serve with pitas.
To
visit the Middle
Eastern Recipes
web site <click
here>
©
'Cooking Light'
magazine
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