Reteta Red pepper and walnut spread - muhammara

Red pepper and walnut spread - muhammara - Recettes simples pour la maison. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with. Heat a skillet over medium heat. Muhammara (roasted red pepper and walnut dip) makes the perfect addition to the mezze table next to other favorites like baba ganoush or hummus. Serve it with warm pita bread or pita chips.

For a shortcut, feel free to use roasted red peppers from a jar if you don't have time to roast your own peppers. The Muhammara is very versatile in its uses: it is a great dip served with pita bread or chips but also a great spread for sandwiches and a tasty sauce or marinade for grilled chicken, fish and meat. I was even tempted to add it to my pasta!

Vous pouvez faire cuire Red pepper and walnut spread - muhammara avec 8 épices et 5 étapes. Voir le guide suivant!

1. 2 cups walnuts, coarsely ground, or 250 g whole walnuts.
2. 1 cup bread crumbs.
3. 5 teaspoons dried red chili pepper powder, diluted in 1/3 cup of warm water.
4. 1 1/2 cups olive oil.
5. 8 tablespoons lemon juice.
6. 2 tablespoons pomegranate syrup, if available.
7. 1 teaspoon cumin.
8. 1/2 teaspoon salt.

Roasted Red Pepper and Walnut Spread This muhammara recipe is a traditional Syrian recipe with roasted red peppers and walnuts. It can be used as a spread and it's perfect as an appetizer for parties! A delicious smoky-sweet red pepper and walnut spread. Scoop up this Middle Eastern dip with warm flatbread, or serve on a mezze platter.

1. In a food processor, blend the ground walnuts, the bread crumbs and olive oil together..
2. Add the red chili pepper powder diluted in 1/3 cup of water, and the lemon juice. Blend again..
3. Finally, mix in the pomegranate syrup, the cumin and the salt..
4. The end result should be a smooth paste that is reddish/ light brown..
5. Serve with pita bread..

This beautifully colored muhammara dip is a true classic in my recipe file, based on a recipe from Paula Wolfert's stellar book The Cooking of the Eastern Mediterranean. Regardless which syllable you emphasize, muhammara is a Middle Eastern dip made mostly of roasted red peppers and walnuts. Middle Eastern cuisine is known for its amazing dips - think hummus and baba ghanoush - so it should come as no surprise that this is pretty much the tastiest spread ever to grace a pita. Originating from Syria, muhammara is a roasted red pepper and walnut dip is sweet, tangy, and lightly spicy. Great as a dip or a spread in wraps.