Muhammara
Delicious dip of roasted peppers and walnuts
Porties:
Ingrediënten
- 350 g of roasted bellpepper
- 2 or red bellpeppers to roast yourself
- 50 g of walnuts unsalted
- 1 clove of garlic
- 2 1/2 tablespoons of tomato paste
- 50 g of bread crumbs
- 2 tablespoons of pomegranate molasses or balsamic vinegar
- 1/2 teaspoon of sugar
- 1/2 teaspoon of sumak
- 1/2 teaspoon of salt
- 1/2 teaspoon of cayena pepper
Instructies
Roasting bellpeppers
- Preheat the oven at 200 °C.
- Place the peppers on a baking tray lined with baking paper and roast for about 25 min in the middle of the oven until the skin is charred. Place in a sealed plastic bag oand let cool for 10 min. Scrape off the skin with a sharp knife. Halve the peppers, remove the stem end and seeds, but save the liquid that is released.
Muhammara
- Roast the walnuts in a dry frying pan for a few minutes.
- Mix all ingredients together and puree coarsely in mortar or food processor.
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