Muhammara
Muhammara
A red capsicum dip
Ingredients
- 1 kilogram red capsicum (chopped)
- 3 teaspoons cooking salt (1-3 tspns depending on capsicum)
- 1.5 teaspoons sugar
- ½ cup breadcrumbs
- 3 teaspoons chilli flakes
- 1.5 teaspoons ground cumin
- 2 cups walnuts (chopped)
- 1 tablespoon pomegranate molasses
- 2 tablespoons lemon juice (to taste)
- citric acid (if required)
- 150 mls olive oil (to taste and consistency)
Instructions
- Deseed and devein the capsicum and chop into small pieces. Use a mouli to chop it down further – or a very quick blend in a food processor to a small chop consistency.1 kilogram red capsicum
- Cook the capsicum on the stove for two hours. Cover until it releases its juices then remove the lid for the rest of the cooking time so that the juices evaporate – it should still have some of the liquid but not be particularly runny.
- When cool, add 1 teaspoon of the salt and the sugar. Add the breadcrumbs, chilli, cumin, chopped walnuts and pomegranate molasses. Start with the juice of half a lemon (½ tablespoon) and test for taste. Add salt and lemon juice to taste. Add olive oil. If more lemon juice is required but the consistency is too runny, use citric acid instead.3 teaspoons cooking salt, 1.5 teaspoons sugar, ½ cup breadcrumbs, 3 teaspoons chilli flakes, 1.5 teaspoons ground cumin, 2 cups walnuts, 1 tablespoon pomegranate molasses, 2 tablespoons lemon juice, citric acid, 150 mls olive oil
- Arrange on a platter and serve as a dip.
Notes
Salt, lemon and olive oil are to taste and consistency – capsicum varies significantly with the season so the quantities of these three ingredients will vary accordingly.
Nutrition
Calories: 345kcalCarbohydrates: 16gProtein: 6gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 12gSodium: 765mgPotassium: 353mgFibre: 4gSugar: 7gVitamin A: 3321IUVitamin C: 130mgCalcium: 47mgIron: 2mg
