Muhammara (roasted sweet pepper dip)


DSCF9365 DSCF9343 DSCF9344 DSCF9361This is a middle Eastern red pepper dip. I make this following a Syrian recipe which uses pomengranate syrup but if you do not have any use some honey.

Roast 2 big red sweet peppers ,put on a greased baking sheet ,preheated 200 C oven turning every 4 minutes or so until its sort of charred all over.Once out of the oven put the peppers in a plastic bag and let them sweat a bit this will help to remove the thin skin faster.Clean the red peppers discarding the thin skin and stem and seeds. In a food processor put 1/2 cup roasted walnuts,1/2 cup bread crumbs or 2-3 slices bread,2 garlic cloves ,1/2 teaspoon cumin,1/4 cup lemon juice,1/2 -1 teaspoon pomengranate syrup or honey and red chili flakes according to taste. Blend then add the red peppers and blend again.Serve with warm wedges of pitta bread,corn crackers or galletti .

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