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Mohambra – Capsicum Spread

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Ingredients

Adjust Servings:
1 kg red capsicum, red
1 cup onion, chopped
1/2 cup walnuts, chopped
1 tablespoon cumin, ground
1/8 teaspoon red pepper, ground
3 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon honey
9 pita bread, cut into 8 wedges

Nutritional information

281.5
Calories
55 g
Calories From Fat
6.1 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
511.9 mg
Sodium
49.6 g
Carbs
4.9 g
Dietary Fiber
7.9 g
Sugars
8.9 g
Protein
178g
Serving Size

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Mohambra – Capsicum Spread

Features:
    Cuisine:

    From Cooking Light magazine

    • 60 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Mohambra – Capsicum Spread, From Cooking Light magazine, From Cooking Light magazine


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    Steps

    1
    Done

    Cut Capsicums in Half Lengthwise, Discarding Seeds and Membranes. Place Skin Sides Up, on a Foil-Lined Baking Sheet; Flatten With Hand.

    2
    Done

    Grill For 12 Minutes or Until Blackened. Place in a Zip-Top Plastic Bag, and Seal. Let Stand 15 Minutes. Place Capsicums in a Food Processor; Process Until Smooth.

    3
    Done

    Place a Large Nonstick Skillet Coated With Cooking Spray Over Medium-High Heat Until Hot. Add Onion, Walnuts, Cumin, Red Pepper and Garlic, Saut 8 Minutes. Stir in Bell Pepper Puree, Salt, and Honey; Cook 5 Minutes. Cool. Place Mixture in a Food Processor, and Process Until Smooth. Serve With Pitas.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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