Baked Peppers and Walnuts Dip Sauce (Muhammara)

Muhammara – a popular mix of walnuts in the Middle East nuts, peppers, breadcrumbs, pomegranate molasses, olive oils, lemon juice and spices. All ingredients are mixed until homogeneous consistency and served as a dip with tortillas as spread on toasted bread, as well as meat and fish sauce dishes. When cooking, you can use the already prepared pomegranate molasses or get it by evaporating pomegranate in a saucepan juice. Nutritional value of one serving: (total Calories one 13, total fats 7 g., saturated fats g., proteins 1 g., carbohydrates 16 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 15 minutes Difficulty: easy Servings: 8 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 can (450 gr.) Baked sweet peppers, drain the liquid
• 3/4 Art. pomegranate juice or 4 tsp. pomegranate molasses
• 0.5 tbsp. walnuts
• 3 tbsp. l simple breadcrumbs
• 1 tbsp. l lemon juice
• 1/4 tsp cayenne pepper
• 1/4 tsp ground zira + additionally for serving
• 1 tbsp. l olive oil + additional 1 tsp. for filing
• Toasted Pita Serve

Recipes with similar ingredients: sweet pepper, walnuts, pomegranate molasses, lemon juice, cayenne pepper, cumin, syrup

Recipe preparation:

1. Pour pomegranate juice into a small saucepan and bring to boiling. Reduce heat to moderate and simmer at low boil until the juice evaporates to about 2 tbsp. l., about 6 minutes. Let the syrup thicken.
2. Toast walnuts in a dry frying pan in a moderately strong fire until aroma, about 2 minutes. Then cool.
3. Put walnuts and breadcrumbs in a food processor and chop. Add evaporated pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and zira and grind to a uniform consistency.
4. Without stopping the combine, pour olive oil into a thin stream butter. Salt to taste. Sprinkle with zira, sprinkle with olive butter and serve with slices of pita for dipping.