Middle East Kitchen Find many Middle Eastern Recipes


Muhammara

Roat capsicums, walnuts, cumin and chili dip

Muhammara

Ingredients:

3 medium red capsicums with steams and seeds removed
1 medium onion finley chopped
1/2 cup olive oil
1/2 cup breadcrumbs
1/2 cup walnuts crushed
1 tablesp chilli powder
1/2 teasp cumin
2-3 tablwsp water

Method:

  1. Preheat oven 180c.
  2. On a lightly greased baking sheet, place rcapsicums. Roast for approximately 15 minutes.
  3. Remove from the oven and peel off skin.
  4. In a small, lightly greased (use olive oil) saucepan, sauté with the chilli and cumin until the onion are golden.
  5. In a food processor, puree the breadcrumbs and walnuts, add water to create a smooth paste.
  6. Add the onions, capsicums and olive oil into the food processor and bland until even.
  7. Serve with Lebanese pita bread.







| Home | Dips | Vegetarian | Salads | Soups | Poultry | Meats | Seafood | Rice | Couscous | Pastry | Desserts |
| Sweets | Beverages | Spices | Measurements | Search | Links | Site Map | Submit a Recipe | Contact Us | Privacy Policy |

Copyright © 2017 MiddleEastKitchen.com. All rights reserved.