🫙 From the Spice Rack
muhammara
Muhammara (Hot Pepper Dip) Source: Cooking the Middle Eastern Way by Christine Osborne 3 medium onions, finely chopped 1/2 cup plus 1 tablespoon olive oil 3/4 cup crushed walnuts
sideeasy
Ingredients6 items
Ingredients
- 3medium onions, finely chopped
- 1/2cupplus 1 tablespoon olive oil
- 3/4cupcrushed walnuts
- 3/4cupbreadcrumbs blended with cold water to a purée
- 2tablespoonpaprika (or 1 teaspoon chili powder for a very hot
- 1tablespoonpine nuts sautéed in a little oil
Directions
- 1
Muhammara (Hot Pepper Dip) Source: Cooking the Middle Eastern Way by Christine Osborne 3 medium onions, finely chopped 1/2 cup plus 1 tables
- 2
Add the walnuts, the breadcrumb purée, the pepper (chili or purée), the cumin and salt to taste
- 3
Continue to sauté gently on a low heat until the ingredients are well blended - about 12 minutes
- 4
Remove from the heat, place in a bowl and garnish with pine nuts
- 5
Muhammara is eaten as a dip with bread
- 6
It can also be used as a spicy dip with kebabs, grilled meats and fish
- 7
The Lebanese also eat it as a spread on toast
- 8
Serves about 6.