Syrian Tangy Red Pepper And Nut Dip Muhammara Recipes

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.

Steps:

• Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
• Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
• Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

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.