Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, red pepper and walnut spread - muhammara. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Find Deals on Red Pepper Spread in Groceries on Amazon. 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.
Red pepper and walnut spread - muhammara is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Red pepper and walnut spread - muhammara is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have red pepper and walnut spread - muhammara using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Red pepper and walnut spread - muhammara:
- Get 2 cups walnuts, coarsely ground, or 250 g whole walnuts
- Make ready 1 cup bread crumbs
- Take 5 teaspoons dried red chili pepper powder, diluted in 1/3 cup of warm water
- Make ready 1 1/2 cups olive oil
- Prepare 8 tablespoons lemon juice
- Take 2 tablespoons pomegranate syrup, if available
- Prepare 1 teaspoon cumin
- Get 1/2 teaspoon salt
It is savory, nutty, spicy and sweet! Use as a dip or a spread on just about anything! Muhammara Recipe (Roasted Red Pepper Dip) 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. Muhammara Red Pepper and Walnut Dip.
Steps to make Red pepper and walnut spread - muhammara:
- In a food processor, blend the ground walnuts, the bread crumbs and olive oil together.
- Add the red chili pepper powder diluted in 1/3 cup of water, and the lemon juice. Blend again.
- Finally, mix in the pomegranate syrup, the cumin and the salt.
- The end result should be a smooth paste that is reddish/ light brown.
- Serve with pita bread.
All it took to make this smoky, spicy roasted red pepper dip was a couple of measuring spoons/cups and a small food processor. The final recipe blew me away. This dip is by far one of my most favorite things I've made lately. I love the texture and the versatility of this (It's a dip! Muhammara (roasted red pepper and walnut dip) makes the perfect addition to the mezze table next to other favorites like baba ganoush or hummus.
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