Side DishAppetizer

Muhammara

Name: Muhammara
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 racions
Cuisine: levantine
Ingredients: 3 u red bell pepper; 1 tassa walnut toasted; 0,5 tassa breadcrumb; 2 cs pomegranate molasses; 1 cs lemon juice; 1 gra garlic minced; 0,5 ct cumin ground; 0,5 ct red pepper flake; 0,25 tassa olive oil; 0,5 ct salt; 0,25 ct black pepper ground; 1 cs parsley fresh, chopped (opcional)

Muhammara is a vibrant and flavorful dip made from roasted red bell peppers, walnuts, and pomegranate molasses. This traditional Syrian spread is perfect as an appetizer with pita bread or as a condiment.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 4
Dificultat: Mitjana
Per ració: 433 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir gluten, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

3 ured bell pepper
1 tassawalnut, toasted
0,5 tassabreadcrumb
2 cspomegranate molasses
1 cslemon juice
1 gragarlic, minced
0,5 ctcumin, ground
0,5 ctred pepper flake
0,25 tassaolive oil
0,5 ctsalt
0,25 ctblack pepper, ground

garnish

1 csparsley, fresh, chopped(opcional)

Estris

baking sheet · bowl · plastic wrap · food processor · parchment paper

Elaboració

Pas a pas

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Uns 5 min
2
Place the red bell peppers on the prepared baking sheet.
3
Roast the red bell peppers for 20-25 minutes, turning occasionally, until their skins are charred and blistered.
Uns 25 min
Nota de cuina: This step develops a smoky flavor and makes the skin easy to remove.
4
Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10-15 minutes.
Uns 15 min
Nota de cuina: Steaming helps loosen the skins for easier peeling.
5
Once cool enough to handle, peel the skins from the red bell peppers, remove the stems and seeds, and discard them.
Uns 5 min
6
In a food processor, combine the roasted red bell peppers, walnuts, breadcrumbs, pomegranate molasses, lemon juice, garlic, cumin, red pepper flakes, salt, and black pepper.
7
Pulse the mixture until it forms a coarse paste.
Uns 1 min
Nota de cuina: Avoid over-processing; a slightly chunky texture is desirable for muhammara.
8
With the food processor running, slowly drizzle in the olive oil until well incorporated and the dip is smooth but still has some texture.
Uns 1 min
9
Taste and adjust seasoning as needed.
10
Transfer the muhammara to a serving bowl and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
Uns 30 min
Nota de cuina: Chilling enhances the flavors.
11
Before serving, drizzle with a little extra olive oil and garnish with fresh parsley, if desired.

Per ració

Nutrició

64%Puntuació

Calories: 433,1kcal
Proteïnes: 7,8g
Hidrats de carboni: 29g
Greixos: 34,1g
Fibra: 4,9g
Sucre: 11,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover muhammara in an airtight container in the refrigerator.

Com reescalfar-ho

Serve cold or at room temperature.