Muhammara
The theme for the week is dips and sauces. The easiest
and a very tasty dip is this Lebanese dip served with pita bread. A very few simple
ingredients and an even more simple way of cooking brings around this lovely
dip
INGREDIENTS
Recipe source:Rose water and orange blossoms
|
Red
bell pepper |
1
|
|
Walnuts
|
1/2
cup |
|
Fresh
bread crumbs |
1/3
cup |
|
Pomegranate
molasses |
2
tsp |
|
Garlic
|
1
clove |
|
Red
chilli powder |
1tsp
|
|
Olive
oil |
1tbsp
|
|
Lemon
juice |
1tsp
|
|
Salt
|
To
taste |
PREPARATION
Roast the bell pepper in an oven or on open fire
Remove the outer skin and the seeds
Roast the walnuts
Transfer everything except the olive oil to a
processor and run the processor till you get a smooth paste. Now with the
processor running add the olive oil, run it for a few seconds and turn off the
processor
processor and run the processor till you get a smooth paste. Now with the
processor running add the olive oil, run it for a few seconds and turn off the
processor
Transfer this to a serving bowl
Serve with pita bread or bread of your choice
