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Stir the Pot #2 - Sanctuary Kitchen

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cup fine bulgur<br />

3<br />

cup walnuts, chopped (plus some for garnish)<br />

1<br />

medium onions<br />

2<br />

large red bell pepper<br />

1<br />

large hot red pepper<br />

1<br />

cup tahini<br />

1/3<br />

cup pomegranate molasses<br />

1/4<br />

bread sticks (crackers)<br />

2<br />

teaspoon ground cumin<br />

1<br />

teaspoon oregano<br />

1<br />

cup Extra virgin olive oil<br />

1/3<br />

T. salt (or to taste)<br />

1<br />

bulgur in bowl, rinse with cool water, and drain. Set aside.<br />

Place<br />

<strong>the</strong> onions, and quarter <strong>the</strong> peppers<br />

Chop<br />

to food processor: onions, garlic, hot and bell peppers, walnuts (keeping some to<br />

Add<br />

on top), and bulgur. Blend.<br />

sprinkle<br />

tahini, pomegranate molasses, salt, oregano, and cumin. Blend.<br />

Add<br />

bread sticks and blend.<br />

Add<br />

M U H A M M A R A - W A L N U T A N D R E D P E P P E R D I P<br />

Makes approx. 6 servings<br />

Mint leaves, sliced radish for garnish<br />

Spread onto a tray, top with olive oil, and garnish with mint and walnuts.

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