Turkish pomegranate and red pepper spread
- 1/4 cup extra-virgin olive oil
- 1/2 cup fresh mixed-grain or sourdough breadcrumbs
- 1 teaspoon cumin seeds, crushed
- 1 large red pepper, roasted and peeled
- 60g walnuts
- 1 teaspoon freshly chopped garlic
- 1/2 teaspoon hot chilli paste or to taste
- 2 teaspoons pomegranate molasses*
- 2 tablespoons lemon juice
- Salt
These are in memory of "le plateau" from Anne-Sophie but are my own invention, based on recipes from The Cook's Companion. They would be lovely served in individual bowls with oven-dried "toasts" as an appetiser or simple entree.
Method
Heat 1 tablespoon of the oil in a small frying pan and saute breadcrumbs and cumin, turning frequently, until lightly golden and smelling wonderful. Remove from heat and tip onto a plate lined with kitchen paper.
Roughly puree red pepper, walnuts, garlic and chilli paste in a food processor or blender, then add crumbs, pomegranate molasses, lemon juice and remaining oil. Adjust with more salt, pomegranate molasses and lemon juice.
Scrape into a container and cover. The spread will keep for two weeks in the refrigerator.
* Available at Essential Ingredient, Prahran and provedores.
