MUHAMMARA
Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers. Serve it at room temperature, with warm pita bread and raw or cooked vegetables. The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.
Provided by Martha Rose Shulman
Categories easy, quick, dips and spreads, appetizer
Time 10m
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Place the peppers in a food processor fitted with the steel blade, and pulse several times, until they are reduced to a pulp. Add the walnuts, bread crumbs, spices, and sugar and process until the ingredients are ground and amalgamated. Scrape down the sides of the bowl.
- Add all of the remaining ingredients. Process to a paste, scraping down the processor from time to time. Taste and adjust salt. If desired, thin out with a little more olive oil. Refrigerate until close to serving time, then bring to room temperature to serve, with vegetables and/or bread.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 6 grams
SYRIAN BREAD DIP
I copied this out of a cookbook probably over 20 years ago and have been making it ever since. It's always a hit at parties and everyone asks for the recipe.
Provided by Donna
Categories Weeknight
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Split bread, cut into triangles, brush with olive oil, oregano, garlic powder; bake on cookie sheet at 400 till light brown.
- Mix remaining ingredients and serve.
- It's says to refrigerate dip 1 hour before serving, but I never have.
- As soon as the pita bread is ready everyone can't wait and just starts dipping.
Nutrition Facts : Calories 157.7, Fat 15.4, SaturatedFat 8.8, Cholesterol 46.2, Sodium 124.7, Carbohydrate 3.2, Fiber 0.3, Sugar 2.5, Protein 2.4
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MUHAMMARA DIP - ROASTED PEPPERS AND WALNUTS
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- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper. Place the red bell peppers on the tray and bake for 35-45 minutes (depending on their size and on your oven) or until they are soft and the skin is blackened and blistered.
- For a quicker version, quarter and deseed the peppers and cook them under the grill of your oven. Keep an eye on them, about 5 to 10 minutes should be enough for the pepper pieces to become blackened and blistered.
- Remove the baking tray from the oven or from under the grill and immediately place a piece of cling film/plastic wrap directly over the peppers. This way peeling the peppers will become very easy. Leave the peppers like that until cool enough to handle, then remove the skin.
- In the meantime toast the walnuts in a pan without the addition of any fat. Stand by and shake the pan very often, taking care that the walnuts do not burn. This can happen quickly if you don't pay attention. When the walnuts are roasted, immediately transfer them to a plate.
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- Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
- Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
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