Muhammara (Hot Pepper Dip) |
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3 medium uien, finely chopped 1/2 cup plus 1 eetlepel olijfolie ¾ cup crushed walnoten ¾ cup broodkruim blended with cold water to a puree 2 eetlepels paprika (or 1 teaspoon chili poeder for a very hot muhammara) or 1 small can hot peper puree a pinch of gemalen komijn zout 1 eetlepel pijnboompitjes sauteed in a little olie |
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BereidingUsing a deep skillet, saute the uien gently in the olie until soft and golden. Add the walnoten, the breadcrumb puree, the peper (chili or puree), the komijn and zout to taste. Continue to saute gently on a low heat until the ingredients are well blended - about 12 minutes. Remove from the heat, place in a bowl and garnish with pijnboompitjes. Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast. |
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