Muhammara
(Hot Pepper Dip) Recipe

Origin: Lebanon      Period: Traditional

Ingredients:

3 onions, very finely chopped
135ml olive oil
100g walnuts, crushed
90g breadcrumbs
2 tbsp paprika
1 tsp hot chilli powder
generous pinch of ground cumin
salt, to taste
1 tbsp pine nuts

Muhammara
(Hot Pepper Dip) Preparation:

Method:

Fry the pine nuts in a little oil until browned then set aside. Next add the breadcrumbs to a blender and mix in just enough water to form a smooth purée.

Add a little oil to a large frying pan and use to cook the onions until soft and golden brown (about 8 minutes) then add the walnuts and toast for 1 minute before stirring-in the breadcrumb purée along with the chillies and cumin. Add salt to taste then cook gently on low heat until all the flavours have had a chance to combine (about 12 minutes).

Take off the heat and transfer to a serving bowl. Garnish with the pine nuts then serve as a dip for bread. This dip can also be used with grilled meats, fish and kebabs. In Lebanon it is also uses as a traditional breakfast snack, spread on toast.

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