Doctor's Review: Medicine on the Move

October 23, 2021

© DL Acken

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Recipes to help you use up what’s in your refrigerator and pantry, and in turn reduce your “foodprint” at home

This Syrian red pepper and walnut spread is simple, but addictive. It may take a trip to a Middle Eastern grocer for pomegranate molasses, but the results are worth it. Serve with sliced baguette or pita bread, and make extra to freeze (and give away in little jars as hostess gifts). If you have a stash of frozen roasted red peppers, they’ll work well here.

3 tbsp. (45 ml) extra-virgin olive oil
1 small onion, minced
3 garlic cloves, minced
⅔ c. (160 ml) ground walnuts
4 red bell peppers, roasted and peeled
2 hot red peppers, roasted and peeled
3 tbsp. (45 ml) fresh lemon juice (from 1 lemon)
1 tbsp. (15 ml) pomegranate molasses
ground cumin, for dusting (optional)

In a saucepan over medium-low, heat the oil. Add the onion and garlic, cover and sweat for 15 minutes until very tender. Add the walnuts to the pan, increase the heat and toast for 3 minutes, stirring constantly.

Transfer to a food processor along with the red bell peppers, hot peppers, lemon juice and pomegranate molasses, and purée until smooth. Chill the purée overnight. To serve, spoon into a bowl, drizzle with more olive oil, and dust lightly with cumin if desired. Serve with pita bread. Makes 2 cups (500 ml).

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