Ingredients
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2 red bell peppers
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60 g walnuts
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50 g breadcrumbs
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1 teaspoon balsamic glaze
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1 teaspoon cumin
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1 teaspoon paprika
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½ clove garlic
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to taste Salt and black pepper
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Extra virgin olive oil
Directions
Muhammara, a vibrant and flavorful dip with roots in Middle Eastern cuisine, is a symphony of textures and tastes. It’s a culinary masterpiece born from the marriage of roasted red peppers, their sweetness caramelized by the fire, and the earthy richness of walnuts. The addition of pomegranate molasses, a tangy and sweet elixir, adds a touch of complexity, while a sprinkle of spices like cumin, paprika, and chili flakes creates a warm, smoky, and slightly spicy depth.
This dip is a testament to the artistry of Middle Eastern cuisine, where simple ingredients are transformed into a culinary delight. The texture is a delightful contrast, with the creamy smoothness of the roasted peppers and walnuts balanced by the crunchy bite of the walnuts and the occasional burst of pomegranate seeds.
Muhammara is a versatile dish, adaptable to any occasion. It can be enjoyed as a dip with pita bread, crackers, or fresh vegetables, adding a burst of flavor to any gathering. It can also be used as a spread on sandwiches or wraps, lending a unique and satisfying flavor to the filling. And for those seeking a more adventurous culinary experience, Muhammara can be used as a topping for grilled meats or fish, adding a touch of sweetness and spice to the dish.
The beauty of Muhammara lies not only in its taste but also in its ability to bring people together. It’s a dish that sparks conversation, encourages sharing, and celebrates the joy of good food and good company.
Steps
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1
Done
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Roast the peppers in the oven at 200°C for about 20 minutes, or until soft and slightly charred. |
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2
Done
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Once cool, peel the peppers and remove the seeds. |
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3
Done
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In a food processor, blend the roasted peppers, walnuts, breadcrumbs, balsamic glaze, cumin, paprika, garlic, salt and black pepper. |
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4
Done
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Gradually add the extra virgin olive oil, until you reach the desired consistency. |
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5
Done
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Serve the Muhammara cold or at room temperature, as an appetizer or as an accompaniment to meat or fish. |
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