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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Libyan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place both chilies in a large bowl. Add hot water to bowl and let the chilies re-hydrated for at least an hour at room temperature. Meanwhile, toast cumin and coriander seeds in a small skillet over medium heat for a minute or until fragrant. Once toasted, grind these seeds in a grinder until powder-like. Set aside. | 2. Once the chilies have set for at least an hour, drain, pat dry, cut the stems off, and remove seeds. Place chilies in a food processor. Pulse a few times. Add garlic clove and pulse again. You might need to add a little water to help thin it out. At this point you can either push the puree through a fine mesh sieve or if you like a thicker puree leave as is. Add the cumin, corriander, olive oil, and orange juice to the chilies. Pulse again until smooth. Add a squeeze of lemon and salt/pepper to taste. Serve with grilled pita. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho chile	5		dried	-	-	-	-
guajillo chilies	5			-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
garlic clove	1			-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
orange juice	3	tablespoons	squeezed	20.925	4.836	0.3255	0.09300000000000001
water				-	-	-	-
lemon				-	-	-	-
salt pepper				-	-	-	-
pita bread			grilled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.