Roasted Pepper and Walnut Dip (Muhammara)
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 113, total fat 7 G., saturated fats 2.5 G., proteins 1 G., carbohydrates 16 G., fiber 0.6 G., cholesterol 0 mg, sodium 136 mg, sugar - G.
Calories 113, total fat 7 G., saturated fats 2.5 G., proteins 1 G., carbohydrates 16 G., fiber 0.6 G., cholesterol 0 mg, sodium 136 mg, sugar - G.
Muhammara is a popular Middle Eastern snack made from a mixture of walnuts, peppers, breadcrumbs, pomegranate molasses, olive oil, lemon juice, and spices. All ingredients are blended until smooth and served as a dip with flatbreads, as a spread on toasted bread, or as a sauce for meat and fish dishes. You can use ready-made pomegranate molasses or make it by reducing the pomegranate juice in a saucepan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (450 g) roasted sweet peppers, drained
- 3/4 tbsp. pomegranate juice or 4 tsp. pomegranate molasses
- 0.5 cups walnuts
- 3 tablespoons plain breadcrumbs
- 1 tbsp lemon juice
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin + extra for serving
- 1 tbsp olive oil + extra 1 tsp for serving
- Toasted pita bread for serving
We recommend
Recipes with similar ingredients: sweet pepper, walnuts, pomegranate molasses, lemon juice, ground cayenne pepper, cumin, syrup
Cooking the dish according to the recipe:
- Pour the pomegranate juice into a small saucepan and bring to a boil. Reduce the heat to medium and simmer until the juice has reduced to about 2 tablespoons, about 6 minutes. Cool to thicken the syrup.
- Toast the walnuts in a dry frying pan over medium-high heat until fragrant, about 2 minutes. Then let cool.
- Put in the walnuts and breadcrumbs Place in a food processor and puree. Add the evaporated pomegranate juice or molasses, lemon juice, red pepper flakes, cayenne pepper, and cumin and process until smooth.
- With the processor running, slowly drizzle in the olive oil. Season with salt to taste. Sprinkle with cumin, drizzle with olive oil, and serve with pita bread for dipping.
Categories:
Similar recipes
