Recipe

Muhamara Lebanese Red Pepper Dip Recipe

	Jimrug1 / All my dishes 1 year, 9 months ago A fresh, bright, slightly nutty dip that can also double as a condiment to grilled Lamb or Beef. This is a common Mezze dish on many Lebanese/Syrian family tables. As is, this recipe has a mild - medium heat level. If you want to play with the hea... More Prep:45m Cook:15m Servings:6	Jimrug1
	redpepper pepper dip appetizer pinenut pomoegranate lebanese mediterranean

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Ingredients

3 Red Bell Peppers. roasted, peeled and seeded.

1 Fresh Red Chile, (Fresh Red New Mexican Or other large red chile with medium heat) roasted peeled and seeded

1/4 Tsp Salt

3 - 4 Cloves Garlic, crushed in the salt

1/2 cup Walnuts Toasted & Chopped

1/4 cup Pine Nuts Toasted & Chopped

2 Tbls Pomegranate Molasses (If using Pom Syrup, mix with 1/4 Tsp Sugar or Honey.)

1 Tsp Cumin Seed Toasted & Ground or more

Pinch of Nutmeg

3 - 4 Tbls Unseasoned Bread Crumbs

1 - 1 1/2 Tsps Middle Eastern Chile Paste (ie. Harrisa)

Juice of 1 Lemon

Sprigs of mint to decorate.

Directions

Before chopping, Save some of each type of Nut for Garnish

To Roast Bell and Chile Peppers:

Using gas stove, broiler or grill, toast the Peppers until the skin is charred black all over. Place in double paper sack, close, and set aside to steam.

When cool enough to handle peel off the skin and remove the stems & seeds.

Place Peppers in a Blender and pulse to a slightly chunky paste.

Combine the Red Pepper Paste with remander of ingredients except the Olive Oil. Mix well. Adjust seasonings then place in a serving dish. Smooth the top w/ the back of a spoon.

Allow at least 2 hrs. for the flavors to develop. (Its actually better if you make it the day before) Drizzle Olive Oil on top and sprinkle with reserved toasted Nuts and Mint sprigs.

Serve at room temp with soft or toasted Pita or Tortilla Chips

Tip: Shape some well drained Labanee (Yogurt Cheese) into a square or round on a serving plate. Omit the bread crumbs in the above recipe and spoon mixture over the Lebanee. Spread onto crackers or toasted pita.

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Comments

berry 1 year, 9 months ago said:
Wow.... this is wonderful and delicious!

cabincrazyone 1 year, 9 months ago said:
This sounds great. I'll have to make it for a condiment with meat, as you suggested. Thanks for the posting.

luisascatering 1 year, 3 months ago said:
Sounds amazing. I make my own fresh pita bread so I can imagine this slathered all over it :-)

lunasea 10 months, 1 week ago said:
I made this twice for gatherings back in the day and cannot believe I only rated it when I did and didn't comment at either time....that is so not like me. D'oh! It was as spectacular as I predicted. Very traditonal and delicious - my crowd loved it both times. Awesome recipe - thanks! ;)

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