Palestinian Muhammara

رانيا العطارKokk

Ingredienser

• 6 large red hot peppers
  6 pieces
• 3/4 cup roasted and crushed walnuts
  0.8 cup
• 1/2 cup ground cake or breadcrumbs
  0.5 cup
• 3 cloves of crushed garlic
  3 cloves
• 2 tablespoons of lemon juice
  2 tablespoons
• 1 tablespoon of red hot pepper powder
  1 tablespoon
• 1 teaspoon of ground cumin
  1 teaspoon
• 1/2 cup of olive oil
  0.5 cup
• 1/2 teaspoon of black pepper
  0.5 teaspoon
• 1 tablespoon of pomegranate molasses, optional
  1 tablespoon
• 1 teaspoon of paprika, optional
  1 teaspoon
• Salt to taste
  0
• Mint leaves and crushed roasted walnuts for garnish
  0

Trinn

1. 1

   Grill the peppers over the gas flame until cooked, let them cool for 10 minutes, then remove the seeds and stems, wash them with water, and remove the blackened skin from grilling.

   Nødvendig utstyr:

   Grill

   10 min
2. 2

   In the electric blender, place the grilled peppers and all the ingredients except for the olive oil and blend on low speed, gradually adding the olive oil (be careful not to over-smooth it) until you get a soft paste similar to a spread.

   Nødvendig utstyr:

   Blender

   10 min
3. 3

   The Palestinian Muhammara can be served as a side dip or spread on triangles of pita bread and served alongside grilled meats or fish.

Ernæringsfakta

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

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