Muhammara ( paprika og valnøtt dipp)

This red pepper and walnut dip must be one of my big favorites . The flavor of roasted sweet peppers , walnuts, pomegranate molasse and bitterness from walnuts match lovely together . The dish has its origin from Syria , but is prevalent in most of the Middle East. I have made ​​my own Moroccan variant and roasted both bread and nuts before they are mixed with the other ingredients . Sometimes I also use cumin or replace chili flakes with harissa . But this is the recipe that goes back at me. I serve it as a dip with tortilla and as part of a vegetarian meal. It is also delicious with meat , chicken, fish and perfect for barbecues.

Do not stop yourself making this dish , because you have to roast and peel peppers, it is not difficult. But sometimes it is allowed to apply quick fixes , such as using the roasted peppers from a jar . It also do that sometimes.

Ingrediens

5 large red bell pepper
1 large slice of bread cut into cubes
100 g walnuts (saving some for sprinkling over of finished Muhammara)
2 garlic cloves, crushed in garlic press or finely chopped with knive.
1/2 lemon juice
2-3 teaspoons pomegranate molasse
1 tsp chilli flakes
2 tablespoons extra virgin olive oil and some extra to pour over finished Muhammara.
salt
pepper

Method

Preheat oven to 250 ° C or more. Wash the peppers and pat dry with kitchen paper. Cut them in half and place the cut surface down to an oiled roasting pan. Bake until the skin bubbles and partially black. It takes approximately 20- 30 minutes. Remove from the oven and keep in a bowl. Cover with plastic film or a lid until cool enough to handle. Peel off the skin and remove seeds and stem. Roast walnuts and bread cubes lightly in a dry frying pan. Add bread , walnuts, peppers, garlic and pomegranate molasse to food processor. Run the food processor until it resembles a coarse mashed red pesto. Stir in lemon juice and oil and season with salt and pepper. Sprinkle with choppy walnuts and pour over some olive oil to finish.