Printable page 
Difference between revisions of "Muhammara recipe"
From Cookipedia
m (Text replace - "===Servings===" to "===Servings===") |
m (Text replace - "=Servings=" to "=Servings=") |
||
| Line 6: | Line 6: | ||
This [[Dip|dip]] could be eaten with [[Pitta|pitta]] [[Breads|breads]] or [[Crispbreads|crispbreads]], spread on toast or you could serve it as an accompaniment to [[Kebabs|kebabs]], [[Grilled|grilled]] [[Meat|meat]] or [[Vegetables|vegetables]]. | This [[Dip|dip]] could be eaten with [[Pitta|pitta]] [[Breads|breads]] or [[Crispbreads|crispbreads]], spread on toast or you could serve it as an accompaniment to [[Kebabs|kebabs]], [[Grilled|grilled]] [[Meat|meat]] or [[Vegetables|vegetables]]. | ||
| − | ===Servings=== | + | ===[[Servings]]=== |
Makes almost 2 cups of muhmmara | Makes almost 2 cups of muhmmara | ||
Revision as of 12:23, 7 November 2010
Muhammara recipe - about this recipe
This dip could be eaten with pitta breads or crispbreads, spread on toast or you could serve it as an accompaniment to kebabs, grilled meat or vegetables.
Servings
Makes almost 2 cups of muhmmara
Ingredients
- 200 g (7 oz) of roasted red peppers - you could make your own from this recipe or use drained, bottled red peppers
- 2/3 cup of fine breadcrumbs
- 3 garlic cloves, peeled and crushed
- 1/3 cup of toasted walnuts, chopped
- 1 tablespoon lemon or lime juice
- 2 teaspoons pomegranate molasses
- 1 teaspoon cumin seeds, freshly ground
- ½ teaspoon Chili flakes
- ½ teaspoon sea salt
- ¾ cup olive oil
- Mint leaves to garnish
Method
- Add everything but the oil to a food processor and blend to a paste, drizzling the oil bit by bit.
- Arrange on a serving plate and garnish with mint leaves.
Serving suggestions
Serve at room temparature
