ARABIC CHILLI SAUCE
This is a chilli sauce from Lebanon. It's called Mohamara. You can eat it with Fatayers (pastries), meat pies, etc.
Provided by Ratatouilleee
Categories African
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak chilies in hot oil until soft. Remove seeds and membranes. Process chilies with onion until mixture becomes smooth.
- Add walnuts. Process until smooth.
- Stir in breadcrumbs, dried coriander, coffee, salt, and cumin.
- Stir in lemon juice, pomegranate juice, and olive oil.
- Serve in a platter, garnished with walnuts and olive oil.
Nutrition Facts : Calories 561.1, Fat 55.5, SaturatedFat 6.8, Sodium 426.9, Carbohydrate 15.6, Fiber 3.4, Sugar 4.3, Protein 5.8
GRANDMA'S LEBANESE CHILI
This is a chili with curry that was brought to our preliminary chili cook-off in October 2007 by member Bruce Kravitz. The photo was taken post-devouring at the potluck.
Provided by Vegetarian Network
Categories Curries
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Rinse bulghur in a sieve.
- Put bulghur in medium bowl and cover with boiling water by 2 inches?.
- Soak uncovered for 30 minutes, or until tender.
- Drain thoroughly by spooning batches into a sieve and pressing out all of the liquid with the back of a spoon.
- As the batches are completed, put them in another medium bowl.
- Heat the oil in a large skillet over medium heat.
- Add the onions and saute for 3 minutes, tossing often.
- Add carrots and cauliflower and saute for additional 2 minutes.
- Sprinkle on the turmeric, coriander, cumin, cloves and cayenne and cook 1 minute, stirring frequently.
- Add the drained chickpeas.
- Mix and cook 2 minutes.
- Stir in the drained bulghur, tomatoes and tamari and mix thoroughly.
- Cook, tossing occasionally, 15 minutes, or until piping hot.
- Toss cashews on top and serve with plain yogurt, for contrasting flavor & texture.
Nutrition Facts : Calories 310.9, Fat 11.9, SaturatedFat 2, Sodium 684.2, Carbohydrate 46.9, Fiber 10.2, Sugar 9.3, Protein 9.5
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