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Muhammara – Pepper and Walnut Paste

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Muhammara – Pepper and Walnut Paste

The perfect muhammara – pepper and walnut paste recipe with a picture and simple step-by-step instructions.

  • 2 size Red pepper
  • 2 Toes Garlic
  • 4 tbsp Olive oil
  • 4 Discs Zwieback
  • 100 g Walnuts
  • 2 tsp Harissa (or 2 teaspoons tomato paste and 1/4 teaspoon chili powder)
  • Salt
  1. Wash, quarter and core the paprika. Put a quarter to one side (decoration), roughly dice the rest and place in a tall container.
  2. Coarsely crumble the rusks.
  3. Peel the garlic, remove the seedling.
  4. 8 Put the walnut halves aside for the decoration.
  5. Have all the ingredients ready.
  6. First puree the paprika and garlic with the oil, gradually add the rusks and then all the other ingredients and puree everything vigorously.
  7. Transfer to a bowl / bowl and decorate with paprika strips / cubes and the walnut halves (whole or chopped).
  8. Let muhammara steep for at least an hour.
Dinner
European
muhammara – pepper and walnut paste

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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