cup fine bulgur 3 cup walnuts, chopped (plus some for garnish) 1 medium onions 2 large red bell pepper 1 large hot red pepper 1 cup tahini 1/3 cup pomegranate molasses 1/4 bread sticks (crackers) 2 teaspoon ground cumin 1 teaspoon oregano 1 cup Extra virgin olive oil 1/3 T. salt (or to taste) 1 bulgur in bowl, rinse with cool water, and drain. Set aside. Place the onions, and quarter the peppers Chop to food processor: onions, garlic, hot and bell peppers, walnuts (keeping some to Add on top), and bulgur. Blend. sprinkle tahini, pomegranate molasses, salt, oregano, and cumin. Blend. Add bread sticks and blend. Add 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 Makes approx. 6 servings Mint leaves, sliced radish for garnish Spread onto a tray, top with olive oil, and garnish with mint and walnuts.
MEDAMES FUL SUDANESE/FOUL FAVA MOUDAMAS, BREAKFAST BEANS 15 ounce cans cooked small fava beans or 2 beans black tablespoon ground cumin 1 tablespoon smoked paprika 1 medium red onion, finely chopped 1 ripe tomatoes, diced 2 bunch parsley, finely chopped 1 or rocket leaves arugula cheese feta and pepper to taste salt the cooked fava beans with the liquid Pour a heavy saucepan. Add the minced into the cumin and smoked paprika, the garlic, and the pepper. Bring to a boil. Using a salt, masher, mash the fava beans partially potato cook over medium heat for 10 minutes. and the lemon juice, the olive oil and half of Add chopped vegetables. Stir, adjust the the and remove from the heat. seasoning the foul moudamas into a shallow Spoon dish and top with the rest of the serving vegetables. Add tomatoes, red chopped feta cheese, and arugula or rocket onions, a generous amount of sesame leaves.Spread DISH cloves garlic, minced 4 cup lemon juice ½ cup olive oil ¼ sesame oil to taste . WE HELP YOU GET WHAT YOU NEED IN LIFE. oil over the top. Serve with bread. by Nadine Nelson of Global Local Gourmet