Ingredients
-
1/4
-
1/4
-
1/4
-
1/2
-
1/4
-
1/4
-
3
-
1
-
1/3
-
1/2
-
-
-
-
-
Directions
Syrian Tangy Red Pepper and Nut Dip – Muhammara, The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations The bright-flavored take here is adapted from a recipe by Anissa Helou’s Syrian chef-friend Mohammed Antabli Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet Recipe from Food and Wine magazine , I love dips like this that have texture, and aren’t just smooth This has a nice bite to it and is perfect with some warm pita wedges on the side for garnish
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Steps
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1
Done
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In a Small Skillet, Heat the Vegetable Oil. Add the Pine Nuts and Almonds. |
|
2
Done
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and Cook Over Moderately High Heat, Stirring, Until Lightly Golden, About. |
|
3
Done
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2 Minutes. Using a Slotted Spoon, Transfer the Nuts to a Plate. |
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4
Done
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Add the Walnuts to the Skillet and Cook, Stirring, Until Toasted, About 3. |
|
5
Done
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Minutes. Transfer the Walnuts to a Food Processor and Let Cool Completely. |
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6
Done
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Add the Pistachios and Cashews and Pulse Until the Nuts Are Finely. |
|
7
Done
|
Chopped. Scrape the Finely Chopped Nuts Into a Medium Bowl. |
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8
Done
|
Add the Bell Peppers and Onion to the Food Processor and Pulse Until. |
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9
Done
|
Finely Chopped. Transfer the Pepper Mixture to a Fine-Mesh Sieve and Press. |
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10
Done
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to Extract as Much Liquid as Possible. Add the Mixture to the Chopped. |
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11
Done
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Nuts. Stir in the Pine Nuts, Almonds, Bread Crumbs and Olive Oil. Season. |
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12
Done
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With Salt and Cayenne and Serve. |
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13
Done
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Serve With Warm Pita. |
