Let me count the ways?On pita, in tabbouleh….just to lick….and will soon try it on pizza! Forgive me, but ancient civilisation wasn’t blessed with crockery, so if the foundation is right, then the fruits can’t be that far off….therefore, finger-eating is not a curse!Ling Cartoccio from Rome and now this. See, a few weeks ago, we were at the Food Blogger’s Connect and I we had a delicious, smoky red Middle Eastern dip. That instant, I just knew what would have to follow. On investigation, I found out that their version of the dip was made with smoked red paprikas, breadcrumbs, walnuts, pine nuts, almonds and some chili pepper. Thankfully, when I asked Beth of Dirty Kitchen Secrets, she said the words I wanted to hear: ‘I have a recipe for Muhammara’ on my blog’!!!cumin, others for Aleppo pepper. The regulars were all there – bread, peppers, nuts, Pomegranate molasses…..but I knew what I had in mind….and what was possible.First of all, the nuts of choice would have to be almonds, which I purchase by the kilo! I love them. Unlike pine nuts. This means I make my pesto with almonds and have them on my favourite no-cook dessert ever (Turkish yogurt with ginger jam and flaked almonds). Then since I didn’t have any pomegranate molasses, I considered using a bit of maple syrup…but ended up using some blackcurrant cordial! I figured that the effect wouldn’t be that different!Now I am in love with cumin, especially dry-roasted and coarsely crushed so it figured that I would have to put some in, along with some chili pepper.The final piece of this puzzle was to make some bread. And thanks to Jennifer @ Unplanned Cooking who virtually introduced me to Jeff and Zoe of Artisan Bread in Five Minutes and my beautiful King Arthur’s Wholegrain Baking book, I was able to make super-delish, puffy wholewheat pitas to go with my dip! Recipe for another day though…..forgive me!Without further ado, here it goes:Muhammara recipe (Adapted from Dirty Kitchen Secrets)Yield: 1 1/2 cupsIngredients2 slices of wholegrain bread (~ 70g), toasted 2 cloves of (roasted/smoked) garlic (smashed) 80g flaked, raw almonds 2 red paprikas (bell peppers), blackened1 teaspoon paprika1 teaspoon cayenne pepper (or Aleppo pepper)1 teaspoon dry roasted cumin seeds 20ml (1 1/2 tablespoons) blackcurrant cordial (or pomegranate molasses) 20ml olive oil2/3 squirts of juice from a lemonSalt and pepper to taste2 food bags or small ziploc bags How toPrepare the peppers by poking the bottom end with skewers or long fondue forks and set them to blacken on the stove top…on medium heat. Turn them round every couple of minutes till they are almost completely blackened and then take them off the heat. I must confess that this is a tricky stage. Sometimes, the peppers just didn’t want to cooperate and I was super thankful I had them skewered. Eventually though, the job was done and I popped them into my little sandwich ziplocs and left them to cool off.remove the seeds and veins, leaving the flesh for our dip, again using your little helper (aka knife) to accomplish great things.
Store for up to a week in the refigerator if you not serving straight away.
If you’re have plans of serving it up ASA, then slice warmed pita bread into sticks or and present as part of a spread or mezze. Garnish with a drizzle of olive oil and a pinch of paprika powder.
I took some over to friends of ours who are veggies and we had it with some taboulleh. Next day, there was a pita attack…
… And what I have left will grace a pizza this weekend, with mozzarella and halloumi! Thank you Levant and Beth for bringing me so much yummy pleasures this 2009. God bless you!
I’m submitting this to yeast-spotting this week!
If you had to choose a favourite dip you’ve had or made, what would it be?
‘Tomorrow, I’ll be sharing a top Dutch holiday recipe….called Oliebollen. Stop by if you can. LOL XOXOXO