Muhammara is my favorite dip; it is very rich, but so what? Eating a rib-eye steak is a rich meal and at least here, the components are walnuts and red pepper and spices.
I have mixed muhammara with pasta.
Today, I am mixing it with a baked potato.
Come to think of it, you could have it with your favorite steak after all! Just grill it and serve it with.
This dish consists of potatoes, baked and mashed a bit and mixed witha classic muhammara.
- 2 cups of chopped walnuts
- 1/3 cup of chopped kaak or bread crumbs
- 1/3 cup of olive oil, or as needed
- 1 small white onion
- 1 Tablespoon of pomegranate molasses
- 1 teaspoon of ground cumin
- 1/2 cup of hot red pepper paste and (or) a few roasted red peppers from a jar
- a pinch of sugar
- 4 baking potatoes or a few cucumbers
- salt to taste
- Place all these ingredients in a food processor. Run the machine for a minute or longer, depending on whether you like your dip smooth or chunky. Add some more olive oil if it is too stiff or more pomegranate molasses if you like it more fruity or more roasted red pepper if you like it not so spicy.
- Serve with a baked potato, either mixed with the potato flesh or as a dip next to it. Can also serve it with cucumbers, preferably the so-called Persian or Lebanese cucumbers.
NOTE: You can make the muhammara with a few tablespoons of hot red pepper paste; the roasted red peppers will mellow out the spiciness, if that is what you are after.
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