Joined: 09 Mar 2007
|Posted: Wed Apr 11, 2007 3:16 pm Post subject: Turkish Walnut and Pepper Dip (Muhammara)
Turkish Walnut and Pepper Dip (Muhammara)
150 gm shelled walnuts toasted in a low oven for 10 minutes
3 x ripe red peppers deseeded and chopped
3 med slives of bread (with crusts) toasted
1 clv garlic crushed
rind and juice of 1 uncoated lemon
2 tbl pomegranate syrup (optional)
1 tsp not too hot pepper flakes or 1 small green chilli deseeded (optional)
6 sprg flat leaved parsley
7 x mint leaves
3 tbl fruity olive oil
50 gm unsalted shelled pistachio nuts (optional)
50 gm pine nuts lightly toasted
* Combine the bread and cooled walnuts in a food processor and reduce them to crumbs.
* Add the chopped peppers garlic lemon rind and juice pomegranate syrup and pepper flakes or chilli if using.
* Process together to a pulp.
* Add the herbs (reserving a few sprigs of parsley for garnish) and with the machine still running add the oil in a steady trickle.
* Add salt to taste and the pistachio nuts if using.
* Process with a quick burst so that the nuts are coarsely chopped and not powdered.
* Chill for a couple of hours in order to let all the flavours blend together.
* Take out of the refrigerator about half an hour before serving.
* Just before serving mix in half of the pine nuts and turn out on a serving plate.
* Sprinkle the remaining pine nuts over to serve and garnish with a sprig of parsley if you wish.
* This is a speciality of Gaziantep in South east Turkey. There they would include a red pepper paste which the matriarch of each household makes at the end of the summer and stores for the winter. As this is almost impossible to obtain commercially I have substituted pomegranate syrup (qv) for that additional twist in flavour. You can make it lower in fat and calories by omitting the pistachio and pine nuts.
* Serves 6