Muhammara Roasted Red Pepper Walnut Dip by Gordon Ramsay

Muhammara Roasted Red Pepper Walnut Dip



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

A traditional Middle Eastern red pepper and walnut dip, this Muhammara recipe is easy and quick to make. Originating from Syria, muhammara tastes deliciously spicy, nutty, tangy and pairs perfectly well with fresh flatbread or any of your favourite bread. If you’re short on time, you can use jarred roasted red peppers instead. Muhammara can be made in advance as it keeps well in the fridge for a few days and the flavour develops even better after storing a day in the fridge, but be sure to bring the dip to room temperature before serving.

Muhammara Flour Tortillas
  • 3 Red bell peppers, halved and seeded
  • 25 g Fresh breadcrumbs
  • 1 tbsp dried Aleppo chilli flakes (or 1 Long fresh red chilli, halved, seeded, and chopped)
  • 1 Large garlic clove, crushed
  • 1-2 tsp Ground cumin
  • 1 tbsp Pomegranate molasses
  • 1/2 tbsp Fresh lemon juice
  • 50 g Walnuts, toasted and chopped plus more for garnish
  • 1/2 tsp Sea salt
  • 2 tbsp Olive oil
  • 250 g Plain flour
  • 130 g Whole spelt flour
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 80 ml Olive oil
  • 240 ml Hot water
  1. Whisk together the flours, salt and baking powder into the bowl of your stand mixer. Add in the olive oil and hot water . Mix on a low speed until a firm smooth ball forms, about 5 minutes.
  2. Turn the dough out onto a lightly floured work surface and divide into 8-10 equal portions.
  3. Flatten each dough ball with the palm of your hand as much as you can, then cover with a clean kitchen towel. Set aside for 30 minutes to rest.
  4. Using a lightly floured rolling pin, roll out each ball into an 18-20cm round.
  5. Heat a heavy bottomed skillet over a medium-high heat. Cook each dough round for 30 to 45 seconds or until beginning to puff up and brown patches appear on underside. Turn. Cook for a further 30 seconds or until beginning to puff up and brown patches appear on underside.
  6. Wrap in a clean tea towel to keep warm. Repeat with remaining dough. Serve.
  1. Heat the oven to 200C/400F. Put the pepper halves on a tray and roast for about 35 minutes until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin.
  2. Pulse the breadcrumbs, red pepper, red chilli, garlic, cumin, pomegranate molasses, lemon juice, walnuts and sea salt in a food processor until almost smooth.
  3. With the processor running, slowly add the olive oil and blend until the oil is completely incorporated. Taste and add more salt if needed.
  4. Transfer to a serving bowl. Garnish with some chopped walnuts. Serve at room temperature with your favourite bread.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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