Muhammara (Lebanese Spicy Red Pepper Paste)
Ingredients:
3 medium red bell peppers, steams, and seeds removed
1 medium Vidalia onion, chopped
½ cup olive oil
½ cup whole-wheat breadcrumbs
¾ cup walnuts, crushed
1-1½ tbsp chili powder (add more for a Spicer paste)
¼ tsp cumin
2-3 tbsp water
1 medium Vidalia onion, chopped
½ cup olive oil
½ cup whole-wheat breadcrumbs
¾ cup walnuts, crushed
1-1½ tbsp chili powder (add more for a Spicer paste)
¼ tsp cumin
2-3 tbsp water
Preparation:
2. Preparing the peppers:
On a lightly greased baking sheet, place red peppers. Roast for
approximately 12 minutes turning occasionally.
Remove from the oven and peel the skin off.
3. In a small, lightly greased (use olive oil) saucepan, sauté the onion
until translucent (about 5 minutes). Set aside to cool.
4. In a food processor, puree the breadcrumbs and the water. Add just
enough water to create an even paste.
5. Finishing up:
Add the onions, the peppers, and the oil to the food processor and
bland until an even paste.
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