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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast. Ingredients:
3 medium onions, finely chopped |
1/2 cup olive oil |
1 tablespoon olive oil |
3/4 cup walnuts, crushed |
3/4 cup breadcrumbs |
1/8 cup cold water |
2 tablespoons paprika |
1/4 tbsp of ground cumin |
1 salt |
1 tablespoon pine nuts |
Directions:
1. Toast the pine nuts in a little oil.
2. Puree the breadcrumbs with as much water as you'd need to make a puree.
3. Using a deep skillet, sauté the onions gently in the oil until soft and golden. Add the walnuts, the breadcrumb purée, the paprika, the cumin and salt to taste. Continue to sauté gently on a low heat until the ingredients are well blended - about 12 minutes.
4. Remove from the heat, place in a bowl and garnish with pine nuts.
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