Pom Poms

november 2006

Pom Poms

Give this recipe a try.

Mahammar (Pepper, Pomegranate and Walnut Dip)

You may love pomegranates for their beautiful ruby color and stunning look on your dining table, but save a few for eating, too. Their translucent crimson seeds add a fruity crunch to salads and dips. They can also be crushed and simmered yielding the fabulous, healthful juice that also comes bottled. Pomegranates contain more antioxidants and vitamin C than almost any other fruit. To obtain the seeds, cut off one end of the pomegranate, scoop out some of the center white core. Score the outer rind into quarters. Place your thumb in the center of the core and gently pull apart sections. Peel away the white pith and discard. Turn the skin inside out and pop out the seeds. One pomegranate will yield about ¾ cup seeds.

Mahammar (Pepper, Pomegranate and Walnut Dip)

Mahammar (Pepper, Pomegranate and Walnut Dip)
Mark Boughton

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This Mediterranean dip, adapted from Joan Nathan’s The New American Cooking (Alfred A. Knopf, 2005), may be made year-round by substituting dried cranberries for pomegranates when they aren’t in season. Mahammar is great as an accompaniment to roast chicken or served as a dip with pita chips.

Ingredients
2 red bell peppers, pith and seeds removed, quartered
2 garlic cloves
1 cup walnuts
1/2 cup breadcrumbs
Dash of cayenne pepper
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses or syrup, or other fruit syrup
1/4 cup fresh pomegranate seeds
2 tablespoons chopped fresh mint
1/4 cup chopped black Greek-style olives
Instructions
1. Put peppers and garlic in a food processor and pulse until peppers are in small pieces.
2. Add walnuts, breadcrumbs, cayenne pepper and salt and pulse until walnuts are roughly chopped.
3. Stir in olive oil and pomegranate syrup. Adjust seasonings and gently fold in pomegranate seeds, mint and olives. Serve with cut-up vegetables sticks or toasted pita bread. Yield: 2 cups. Serves 8.
Nutritional Information
Per serving: 220 calories, 18g fat, 4g prot., 12g carbs., 2g fiber, 260mg sodium.

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