Dienstag, 4. September 2012

Muhammara - Hot Pepper Dip

Muhammara -  محمرة‎ 
is an arabic hot pepper dip (originally from Aleppo, Syria). It is eaten as a dip with bread, but you can also serve it with grill meats or fish.


2 large red peppers
2 garlic cloves
4 slices of rusk / Zwieback from Brandt
100g Walnuts
4 Table spoons of Virgine Olive Oil
2 Teespoons of Harissa
pince of salt


Best to use a stand mixer or a mix stab for the preparation.

It´s pretty simple to make, just toss it all in your stand mixer and mix it together untill you have a nice Dip.

Wash the peppers and cut in pieces and remove all stones. Take aside some of the pepper for decoration. Rest comes into the mixer. Add the garlic cloves. Mix together a little, before adding the rusk (break the rusk). Add the Walnuts, take some aside to decorate with later if you wish. Oil, Harissa and Salt added as well and everything mixed together. You can taste it, to see if it is hot enough or if you are sensitive to chilli don´t add the whole amount of harissa, but a bit and taste add some more etc. :) It´s a sweet hot dip and you will make it again and again.

That´s it :) Enjoy, you wont regret it. 


Make some different oriental dips, have some olives and other dips. Serve with bread as a first course in a meal, or as a light snack on a summerday. Muhammara fits well with hummus or Baba Ganoush serve with some arabic flat bread or a simple baquette. Or add on your dish with Tapas. 

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