Re:[CH] Aleppo pepper?
Alexandra Soltow (pamra@optonline.net)
Sun, 08 Apr 2007 18:12:19 -0400
Alex wrote,
> I want to
> make a dish that will feature this pepper front and center. Has
> anyone done
> much with this type of pepper?
It's used in Middle Eastern cooking; sprinkle it on your baba ghannoush
or tzatziki.
I've also seen it required in several tabbouleh-like creations.
This recipe looks as if it might be worth trying. It's from Georgia.
Creamy Walnut and Pomegranate Sauce
From The Cooking of the Eastern Mediterranean by Paula Wolfert
Use as a dip or with fish kebabs.
1 3/4 c. shelled walnuts, crushed
1/2 tsp. Aleppo pepper
2 garlic cloves, peeled and crushed with a pinch of salt
Pinch of crumbled dried marigold petals or powdered saffron filaments
1 tsp. ground coriander seeds
Pinch of salt
1 1/2 T. pomegranate molasses, diluted in 1/2 c. hot water
1 T. crushed cilantro
Place walnuts, pepper, garlic, marigold or saffron, coriander, and salt
into a food processor. Blend until pureed to a smooth sauce. With
machine running, add diluted pomegranate molasses. Mix in cilantro, and
allow to mellow at least two hours.
Note: All nut sauces tend to thicken as they age, so this might need to
be thinned with a bit of water.
The other Alex