Mum came through with another recipe calendar for Cindy's birthday this year and I mixed things up by taking charge of making January's dish. First up for the year was muhammara, something we've made from a different recipe and enjoyed before (the other version is also gluten-free). This turned out fairly similarly - it's a hearty and enjoyable dip. We happily ate this for dinner with a bunch of chopped up vegies and some guacamole. If anything, it could have used a bit of an extra chilli kick to overcome the sweetness of the pomegranate - I'll know for next time.Muhammara
1/3 cup breadcrumbs, lightly toasted
3 red capsicums, quartered and seeded
1 red chilli, seeded and chopped finely (maybe go to 2 next time)
1 clove garlic, crushed
2-3 tablespoons pomegranate molasses
2 tablespoons fresh lemon juice
1/3 cup finely chopped walnuts
2 tablespoons olive oil
salt
Grill the capsicum quarters until they blacken up nicely, and then cover them and leave to cool. Peel the blackened skin off.
Whizz the breadcrumbs, capsicum, chilli, garlic, pomegranate syrup, lemon juice and 2/3 of the walnuts in a food processor, and then pour in the oil with the motor running and season with salt.
Transfer to a bowl to serve and garnish with the remaining walnuts.
No comments:
Post a Comment