Traditional Muhammara Syrian Hot Pepper Dip Food

TRADITIONAL MUHAMMARA (SYRIAN HOT PEPPER DIP)

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place the bell peppers with cut sides down onto the prepared baking sheet; roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
• Toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs.
• Transfer peppers to a bowl and tightly seal with plastic wrap. Set aside until the skins of the peppers are loose, about 15 minutes; remove and discard skins. Mash the peeled peppers with a fork.
• Combine mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting. Slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish. Sprinkle sumac over the mixture to serve.

MUHAMMARA (RED PEPPER & WALNUT DIP)

Steps:

• Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don't blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.
• Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.
• Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.

SYRIAN TANGY RED PEPPER AND NUT DIP - MUHAMMARA

Steps:

• In a small skillet, heat the vegetable oil. Add the pine nuts and almonds.
• and cook over moderately high heat, stirring, until lightly golden, about.
• 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
• Add the walnuts to the skillet and cook, stirring, until toasted, about 3.
• minutes. Transfer the walnuts to a food processor and let cool completely.
• Add the pistachios and cashews and pulse until the nuts are finely.
• chopped. Scrape the finely chopped nuts into a medium bowl.
• Add the bell peppers and onion to the food processor and pulse until.
• finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press.
• to extract as much liquid as possible. Add the mixture to the chopped.
• nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season.
• with salt and cayenne and serve.
• Serve With Warm pita.

TRADITIONAL MUHAMMARA (SYRIAN HOT PEPPER DIP)

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place the bell peppers with cut sides down onto the prepared baking sheet; roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
• Toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs.
• Transfer peppers to a bowl and tightly seal with plastic wrap. Set aside until the skins of the peppers are loose, about 15 minutes; remove and discard skins. Mash the peeled peppers with a fork.
• Combine mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting. Slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish. Sprinkle sumac over the mixture to serve.