Muammarah Magic
I want to begin my blog with a dish that I ate in a restaurant and then re-read the menu description because I had to know what went into it..it was that good! The dish is called Muammarah (spelling check!)- a Lebanese dip , not so popular(yet) as Hummus but as delicious and healthy . It works great in a party with pita bread/crackers/chips/salad or just stock up some in your fridge for food emergencies:)
7-8 walnut halves
7-8 almonds
2 tablespoon Olive oil
1/2 teaspoon red chilli powder
1/2 heaped teaspoon salt
1/2 teaspoon lemon juice
1 garlic pod, peeled and crushed
1. Soak the nuts in water for half an hour.
2. Roast the bell pepper by placing it directly on the gas flame and keep turning it around till it is roasted uniformly over. You can pierce with a fork to turn the pepper around.
3. Once the pepper is cooled, peel of the charred skin. Wipe the bell pepper gently with a wet hand to remove the last few clingy bits
4. Chop the bell pepper roughly (discarding the seeds) and grind with all other ingredients till you get a smooth paste.
5. To serve, garnish with olive oil, chilli powder (or paprika) and few chopped olives. Best served slightly chilled
I love this dip with Lavash ( the flatbread you see in the picture) or with warm pita bread ...
This dish is so easy to whip up and is sure to be loved by all and I hope it marks a warm and well-received beginning to my blogging journey... Back to my kitchen filled with the little strains from the little sparrow chirping on the window ...
I want to begin my blog with a dish that I ate in a restaurant and then re-read the menu description because I had to know what went into it..it was that good! The dish is called Muammarah (spelling check!)- a Lebanese dip , not so popular(yet) as Hummus but as delicious and healthy . It works great in a party with pita bread/crackers/chips/salad or just stock up some in your fridge for food emergencies:)
Muammarah - Roasted Bell Pepper and nuts dip
Ingredients
1 red bell pepper
1/3 cup cashewnuts7-8 walnut halves
7-8 almonds
2 tablespoon Olive oil
1/2 teaspoon red chilli powder
1/2 heaped teaspoon salt
1/2 teaspoon lemon juice
1 garlic pod, peeled and crushed
1. Soak the nuts in water for half an hour.
2. Roast the bell pepper by placing it directly on the gas flame and keep turning it around till it is roasted uniformly over. You can pierce with a fork to turn the pepper around.
3. Once the pepper is cooled, peel of the charred skin. Wipe the bell pepper gently with a wet hand to remove the last few clingy bits
4. Chop the bell pepper roughly (discarding the seeds) and grind with all other ingredients till you get a smooth paste.
5. To serve, garnish with olive oil, chilli powder (or paprika) and few chopped olives. Best served slightly chilled
This dish is so easy to whip up and is sure to be loved by all and I hope it marks a warm and well-received beginning to my blogging journey... Back to my kitchen filled with the little strains from the little sparrow chirping on the window ...
Looks good, silky! I'm sure to try it. I'm big on appetizers.
ReplyDeleteYummy yummy - how about you start selling these in the US ?
ReplyDeleteHey G, this is rocking! Looking fwd to many many more intresting treats from the sparrow's kitchen :)
ReplyDeleteSuperb writing!! Great recipe!! Keep them coming Gunjan :)
ReplyDeleteSilky, I am surely trying this!
ReplyDeleteWill try for my next potluck. Love you, Silky.
ReplyDeletethanks everyone...This tastes a bit sweet because it has cashew nuts so if that's not a taste you are very fond of reduce the cashews slightly and up the chilli and lemon flavour
ReplyDelete