Muhammara recipe (V): Difference between revisions
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|description=This dip could be eaten with pitta breads or crispbreads, spread on toast or you could serve it as an accompaniment | |description=This dip could be eaten with pitta breads or crispbreads, spread on toast or you could serve it as an accompaniment | ||
<span class="review"> <span class="reviewHeader"> | |||
====Random recipe review==== | |||
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''<span class="reviewTitle"></span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore"></span>/5</span> | |||
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<span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span> | |||
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====Random recipe review==== | |||
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''<span class="reviewTitle">Wow! that's a mixture of flavours</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Very, very Middle Eastern in taste - nice.</span> | |||
<span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span> | |||
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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. | 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. | ||
Revision as of 18:15, 17 February 2022
| Muhammara recipe (V) | |
|---|---|
Random recipe reviewWow! that's a mixture of flavours 4/5 Very, very Middle Eastern in taste - nice. Susie |
| Muhammara with mint | |
| Servings: | Serves 6 - Makes almost 2 cups of muhammara |
| Calories per serving: | 405 |
| Ready in: | 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
This dip could be eaten with pitta breads or crispbreads, spread on toast or you could serve it as an accompaniment.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 200 g (7 oz) of roasted red peppers - you could make your own from this recipe or use drained, bottled red peppers
- 100 ml 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 temperature
See also
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#mint #toasted #walnuts #lime #pitta #roasted #lemon #garlic #chiliflakes #olive #crispbreads