International Recipes
Muhammara (Hot Pepper Dip)
Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.
Ingredients
- 3 medium onions, finely chopped
- 1/2 cup + 1 tablespoon olive oil
- 3/4 cup crushed walnuts
- 3/4 cup bread crumbs blended with cold water to a puree
- 2 tablespoons paprika (or 1 teaspoon chili powder for a very hot muhammar) or 1 small can hot pepper puree
- Pinch of ground cumin
- Salt
- 1 tablespoon pine nuts sautéed in a little oil
Instructions
- Using a deep skillet, sauté the onions gently in the oil until soft and golden.
- Add the walnuts, the bread crumb purée, the pepper (chili or purée), the cumin and salt to taste. Continue to sauté gently on a low heat until the ingredients are well blended - about 12 minutes.
- Remove from the heat, place in a bowl and garnish with pine nuts.
Attribution
Cooking the Middle Eastern Way by Christine Osborne