Title: Mohamra (Turkish Walnut Dip)
Categories: None
Yield: 3 /4 cup

3 lg Cloves garlic
1 c Chopped walnuts
1 md Red bell pepper (or two
-peppers if they're on the
-smallish side)
1/2 md Chopped onion
3 Serrano or jalapeno peppers,
-coarsely chopped
2 tb Molasses
2 tb Olive oil
1 tb Ground cumin
Salt, to taste

Source: St Mary Mead Archives, adapted from _Jewish Cooking From Here and
Far_, Congregation Beth Israel, Carmel, California (submitted by Kerry
Beren)

Put all ingredients in food processor and whirl to coarseish puree. Serve
with crackers. See? Easy. Fast. Emergency Over--NEXT!!! Posted to
JEWISH-FOOD digest V97 #101 by Brian Mailman on Mar
26, 1997