Muhammara (Hot Pepper Dip)
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.
- 3 medium onions, finely chopped
- 1/2 cup plus 1 tablespoon olive oil
- 3/4 cup crushed walnuts
- 3/4 cup breadcrumbs blended with cold water to a puree
- 2 tablespoons paprika (or 1 teaspoon chili powder for a very hot muhammar) or 1 small can hot pepper puree
- Pinch of ground cumin
- 1 tablespoon pine nuts sautéed in a little oil
- Using a deep skillet, sauté the onions gently in the oil until soft and golden.
- Add the walnuts, the breadcrumb puree, the pepper (chili or puree), the cumin and
salt to taste. Continue to sauté gently on a low heat until the ingredients are
well blended - about 12 minutes.
- Remove from the heat, place in a bowl and garnish with pine nuts.
Serves about 6.
Source: Cooking the Middle Eastern Way by Christine Osborne