Syrian Tangy Red Pepper And Nut Dip Muhammara Recipes
SYRIAN TANGY RED PEPPER AND NUT DIP - MUHAMMARA
The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet. Recipe from Food and Wine magazine.
Provided by Sharon123
Categories Peppers
Time 30m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a small skillet, heat the vegetable oil. Add the pine nuts and almonds.
- and cook over moderately high heat, stirring, until lightly golden, about.
- 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
- Add the walnuts to the skillet and cook, stirring, until toasted, about 3.
- minutes. Transfer the walnuts to a food processor and let cool completely.
- Add the pistachios and cashews and pulse until the nuts are finely.
- chopped. Scrape the finely chopped nuts into a medium bowl.
- Add the bell peppers and onion to the food processor and pulse until.
- finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press.
- to extract as much liquid as possible. Add the mixture to the chopped.
- nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season.
- with salt and cayenne and serve.
- Serve With Warm pita.
Nutrition Facts : Calories 948.4, Fat 89.3, SaturatedFat 11.2, Sodium 212.3, Carbohydrate 31.7, Fiber 7.7, Sugar 9.9, Protein 13.2
MUHAMMARA (RED PEPPER & WALNUT DIP)
Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads
Provided by Imad Alarnab
Categories Side dish
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don't blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.
- Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.
- Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.
Nutrition Facts : Calories 134 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
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- In a small skillet, heat the vegetable oil. Add the pine nuts and almonds and cook over moderately high heat, stirring, until lightly golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
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