Muhammara or Hot Pepper Dip |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From Cooking the Middle Eastern Way by Christine Osborne 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 olive oil |
1 tablespoon olive oil |
3/4 cup crushed walnuts |
3/4 cup breadcrumbs, see note |
2 tablespoons paprika or 1 tablespoon chili powder or 4 ounces pureed hot pepper |
1/16 teaspoon ground cumin |
salt |
1 tablespoon pine nuts |
Directions:
1. Note blend the breadcrumbs with cold water to form puree. Saute the pine nuts in a little oil.
2. Using a deep skillet, sauté the onions gently in the oil until soft and golden.
3. Add the walnuts, the breadcrumb purée, the pepper (chili or purée), the cumin and salt to taste.
4. Continue to sauté gently on a low heat until the ingredients are well blended - about 12 minutes.
5. Remove from the heat, place in a bowl and garnish with pine nuts.
6. Serving is a guess. It depends on how you eat it and how it is served.
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