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| Muhammara |
Ingredients
2 large-size red bell peppers
2 tablespoons hot pepper paste (Can substitute with a jalapeno pepper, seeded and finely chopped, or 1/8 to 1/4 teaspoon cayenne pepper.)
1 clove garlic (minced)
3/4 glass bread crumbs (toasted)
1 small onion (finely chopped)
3/4 glass walnuts (ground)
3 tablespoons lemon juice
2 teaspoons pomegranate syrup
1 tablespoon yoghurt
Turkish flat bread
2 teaspoons cumin seeds (coarsely ground)
salt to taste
1/4 glass olive oil
Cooking Instructions
First roast peppers over a flame until the skin is blackened. Put in a tightly closed paper bag for ten minutes. Later remove the skin and seeds, and mash the peppers in a food processor. Set aside. Blend together the garlic, onion, hot pepper paste, breadcrumbs and walnuts. When very well mixed, add the lemon juice and pomegranate syrup. Add the yoghurt and cumin, and salt to taste. Slowly add the olive oil and blend well. For a richer flavor, make a day ahead. Keeps very well for up to two days in the refrigerator. Serve at room temperature on pieces of Turkish flat bread. Enjoy.
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