Muhammara with spiced bread recipe
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Muhammara with spiced bread Recipe. Enjoy the Arabic Cuisine and learn how to make Muhammara with spiced bread.
Middle Eastern cuisine hits all the right notes with this spicy Syrian dip.
Ingredients (serves 4)
1/4 cup (60ml) olive oil
3 red capsicums
2 garlic cloves, chopped
1/2 cup (50g) walnuts
1 tbs pomegranate molasses (see note)
1 tbs lemon juice
2 tsp ground cumin
1/2 tsp dried chilli flakes
2 large pita bread rounds
2 tsp sumac (see note), plus extra to sprinkle
Method
Preheat the oven to 180C.
Rub 2 teaspoons oil over the capsicums. Place on a baking tray and roast for 20 minutes or until soft. Turn off the oven and leave for a further 20 minutes until skins are wrinkled.
Place capsicums in a large bowl, cover with plastic wrap, then cool for 10 minutes. Halve, then remove skin and seeds.
Place capsicum, garlic, nuts, molasses, lemon juice, cumin, chilli and 2 tbs oil in a food processor and whiz until a coarse puree. Season with salt and pepper, then cover and chill for up to 2 days.
Place the pita bread on a baking tray and lightly brush with the remaining 2 teaspoons oil. Sprinkle with the sumac, then bake for 10 minutes or until crisp. Cool, then break pita into pieces and serve with dip, sprinkled with extra sumac.
Notes
Pomegranate molasses (a tart syrup) and sumac (a lemony spice made from ground dried berries) are from Middle Eastern shops and selected supermarkets. This Syrian dip has a rich and nutty flavour. You can serve it with the spiced bread to dip, or use it as a baste for grilled fish, lamb or chicken.
Source
delicious. - October 2010, Page 133
Recipe by Jill Dupleix
Ingredients (serves 4)
1/4 cup (60ml) olive oil
3 red capsicums
2 garlic cloves, chopped
1/2 cup (50g) walnuts
1 tbs pomegranate molasses (see note)
1 tbs lemon juice
2 tsp ground cumin
1/2 tsp dried chilli flakes
2 large pita bread rounds
2 tsp sumac (see note), plus extra to sprinkle
Method
Preheat the oven to 180C.
Rub 2 teaspoons oil over the capsicums. Place on a baking tray and roast for 20 minutes or until soft. Turn off the oven and leave for a further 20 minutes until skins are wrinkled.
Place capsicums in a large bowl, cover with plastic wrap, then cool for 10 minutes. Halve, then remove skin and seeds.
Place capsicum, garlic, nuts, molasses, lemon juice, cumin, chilli and 2 tbs oil in a food processor and whiz until a coarse puree. Season with salt and pepper, then cover and chill for up to 2 days.
Place the pita bread on a baking tray and lightly brush with the remaining 2 teaspoons oil. Sprinkle with the sumac, then bake for 10 minutes or until crisp. Cool, then break pita into pieces and serve with dip, sprinkled with extra sumac.
Notes
Pomegranate molasses (a tart syrup) and sumac (a lemony spice made from ground dried berries) are from Middle Eastern shops and selected supermarkets. This Syrian dip has a rich and nutty flavour. You can serve it with the spiced bread to dip, or use it as a baste for grilled fish, lamb or chicken.
Source
delicious. - October 2010, Page 133
Recipe by Jill Dupleix
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