Red Pepper Walnut Dip mohammara This delectable walnut spread from Aleppo in northern Syria, which is also loved in Lebanon and Turkey, is spiced liberally with red pepper to give it plenty of heat. When I tasted it at an Istanbul restaurant called Develi that specializes in southeast Anatolian cooking, I was immediately taken with the spread's rich texture and spicy flavor. Pomegranate molasses, olive oil, and cumin provide background flavors to balance the pungency. Some people make it with half pine nuts and half walnuts, and some add garlic or sweet red peppers. Be sure the walnuts you use are fresh. The dip is easy to make - simply blend all the ingredients in a food processor. It's a tasty hors d'oeuvre with fresh pita bread or pita crisps and is also a delicious sauce for gilled led fish, roast chicken, or kabobs. I also grilled toss it with pasta as a pestolike sauce. The dip should be deep red, so add some paprika if you don't want a large amount of hot red pepper. If you can find Aleppo pepper or Turkish Maras pepper, it adds a pleasant heat and is much less fiery than cayenne. When fresh red chilies such as red jalapenos are in season, add one or two for a good fresh touch instead of or in addition to the cayenne. Makes 4 servings. 1 cup walnuts 1/3 cup bread crumbs 1 tablespoon olive oil 1 tablespoon pomegranate molasses or fresh-squeezed lemon juice 1 teaspoon sugar 1/2 teaspoon ground cumin 1 tablespoon paprika 1/2 teaspoon salt, or to taste 1 1/2 teaspoons Aleppo pepper, or 1/2 teaspoon cayenne pepper, or to taste Grind walnuts and bread crumbs in food processor. Add oil, pomegranate molasses, sugar, cumin, and paprika and process to a slightly chunky paste. If it is too thick, add 1 or 2 tablespoons water. Transfer to bowl. Season to taste with salt and Aleppo pepper or cayenne, adding enough to make it hot. domatesli pilav Tomatoes contribute their sweet-tangy taste to this pilaf and tint it reddish orange. Cooks in Turkey give the pilaf additional flavor by simmering the rice in rich meat or chicken broth and often use a generous amount of fresh or clarified butter (ghee) to saute the onion. I love it with homemade chicken stock or, after Thanksgiving, with turkey stock made from the bones of the roasted birds. Tomato pilaf is a favorite partner for kabobs and stews. For a light supper, it's served simply with yogurt or with Classic Cucumber Salad with Yogurt, Garlic, and Mint. Makes 6 servings. 2 tablespoons vegetable oil, or 2 to 4 tablespoons butter 1 small onion, chopped (3/4 cup) 2 garlic cloves, chopped One 15-ounce can diced tomatoes, drained, liquid reserved Salt and freshly ground black pepper 1 1/2 cups long-grain rice 3 cups chicken or vegetable broth or water, or a mixture of broth and water Heat oil or 2 tablespoons butter in heavy saucepan. If you'd like to enrich the pilaf later with additional butter, bring it to room temperature. Add onion to saucepan and cook over medium-low heat for 5 minutes, or until soft but not brown. Add garlic, then tomatoes, salt, and pepper. Heat until sizzling. Cook over medium heat for 10 minutes or until thick, crushing any large tomato dice with wooden spoon. Add rice, stir over medium-low heat until coated with tomato mixture, and cook for 2 minutes, stirring. Add broth, liquid from tomatoes, I teaspoon salt, and pepper to taste. Stir once or twice and bring to a boil. Cover and simmer over very low heat for 18 to 20 minutes, or until rice is just tender. Add remaining butter in a few pieces if you like. Let pilaf stand, covered, for 10 minutes. Fluff rice lightly with fork. Taste and adjust seasoning. (Continues...) Excerpted from Feast from the Mideast by Faye Levy Copyright © 2003 by Faye Levy Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
