Muhammara dip sauce
Muhammara is a Middle Eastern dip made with walnuts, spices and grilled sweet red peppers. Thanks to its exquisite universal taste, the sauce has taken a firm place in the cuisine of Israel, Palestine, Lebanon, Syria, and Turkey. Served both hot and cold.
Ingredients
Servings 5- For a 0.5 liter jar:
- 3 large red sweet peppers
- 2 tbsp. l. walnut kernels
- 1 jalapeno pepper (1 other small hot pepper or 2-3 tsp powdered hot pepper)
- 1 small onion
- 1-2 teeth garlic
- 1-2 tbsp. l. pomegranate sauce Narsharab
- 1-2 tbsp. l. lemon juice (to taste)
- 1 tsp ground cumin
- 1 st. l. vegetable oil
- 2-4 st. l. walnut oil (or olive oil)
- ground black pepper
- salt
Cooking
Step 1
Grill the peppers ahead of time. Heat oven to 180°C. Place the peppers on a greased or parchment-lined baking sheet and roast for 15-20 minutes, turning every 5 minutes. At the end, turn on the grill and lightly singe the skin. Put the peppers in a deep bowl, cover with cling film and set aside for 10 minutes. Remove skin, membranes and seeds from peppers.
Step 2
Toast the walnut kernels in a dry frying pan until golden brown (2 minutes). Heat up a small skillet with 1 tbsp. l. vegetable oil. Add finely chopped onion and saute for 3 minutes.
Step 3
Cut peppers into large pieces. Put in a blender, add nuts, hot pepper, previously peeled from seeds, onion, finely chopped garlic, spices, molasses, lemon juice, add salt, ground black pepper to taste and puree until smooth. With the blender running, pour in the oil in a thin stream.
Step 4
Serve as a sauce for meat, pasta, or as a dip for flatbread. You can also transfer to a dish and serve with lettuce leaves, tomatoes, pickled cucumbers. Enjoy your meal! — Betheavon! - Shahiya teyyiba!