Mouhammara (محمّرة) – Red pepper with walnut dip is the nomero uno that appears to many people’s mind when it comes to a perfect meal. Today, we are going to provide you procedures on preparing a delicious Mouhammara (محمّرة) – Red pepper with walnut dip.
We hope you got benefit from reading it, now let’s go back to mouhammara (محمّرة) – red pepper with walnut dip recipe. To cook mouhammara (محمّرة) – red pepper with walnut dip you need 10 ingredients and 6 steps. Here is how you cook that.
First of all, below are the ingridients that you should prepare to make Mouhammara (محمّرة) – Red pepper with walnut dip:
- Prepare 4 of red peppers to make red pepper paste.
- Take 1 cup of breadcrumbs.
- Get 2 tsp of pomegranate molasses (if not available use 1tbsp lemon juice but pomegranate molasses will give it a good sweetness).
- Take 1 cup of water.
- Get 1 tsp of cumin.
- Prepare Pinch of salt.
- Prepare 1 teaspoon of coriander powder.
- You need 1 cup of walnuts, crushed.
- You need Pinch of paprika or chilli flakes.
- Take 1/4 cup of Olive oil (in the mixture + for topping).
After preparing the ingridients, now we are set to make our yummy Mouhammara (محمّرة) – Red pepper with walnut dip:
- Wash the red peppers, cut them into slices, remove the seeds and put the in a preheated oven for 45min.
- When the red peppers are ready and dry, put them aside to cool down then peel off their skins (discard the skin, we dont use that).
- Crush the red peppers with a blender to get a paste texture like in the photo below.
- Add all the other ingredients to the red pepper and mix again with the blender until you get a creamy texture like hummus dip.
- Put the mixture in a dish, pour some olive oil and decorate with chilli flakes and walnuts.
- 📌📌📌If you don’t want to use the oven for 45 min to only make a dipping, you can bake more red peppers, blend them, add them in a jar with olive oil to use later with different types of food 📌📌📌.
Looking for a good dip that you can serve at one of your summer gatherings? Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes.
Recipe : Mouhammara (محمّرة) – Red pepper with walnut dip
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