{"id":22219,"date":"2018-09-09T14:44:06","date_gmt":"2018-09-09T12:44:06","guid":{"rendered":"https:\/\/bistrobadia.de\/muhammara\/"},"modified":"2024-01-24T08:42:12","modified_gmt":"2024-01-24T07:42:12","slug":"muhammara","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/muhammara\/","title":{"rendered":"Muhammara: Spicy dip made from walnut & paprika"},"content":{"rendered":"\n

E veryone knows hummus<\/a> and baba ghanoush<\/a> by now – and rightly so! But in oriental cuisine there are still one or two insider tips that do not have to hide behind the big dip stars. Muhammara <\/strong>is a perfect example. Click here for the recipe!<\/p>\n\n\n\n

A spicy paprika walnut dip<\/h2>\n\n\n\n

If you haven’t heard of Muhammara yet, you’re missing out, but that can be changed pretty quickly. Muhammara is a vegan, spicy dip made from roasted peppers and walnuts<\/strong>. Garlic, cumin, lemon juice and some breadcrumbs for texture are added.<\/p>\n\n\n\n

Muhammara is really great for dipping with baguettes or pita bread<\/a>. You can even use it as a kind of pesto for a pasta.<\/p>\n\n\n\n

Muhammara comes from “roasting<\/h2>\n\n\n\n

Muhammara can be roughly translated as roast or much more roast<\/strong>. The dip gets its name from the roasted peppers, of course, which get the best roasted flavor on the grill. You don’t necessarily have to roast the peppers on the grill<\/strong> for this delicious dip, though. The oven<\/strong> or a grill pan<\/strong> also work.<\/p>\n\n\n\n

I roast for Muhammara not only the red peppers, but also the walnuts, so that they can really develop their aroma. And together with the garlic and the spices, a real firework of flavors ignites. If you like it really spicy<\/strong>, mix in a good portion of the Levantine chili paste harissa<\/a>.<\/p>\n\n\n\n

The paprika-walnut dip you can make yourself very quickly <\/strong>and easily<\/strong>. Actually, you only have to puree all the ingredients to a cream and ready is Muhammara. I let the dip sit for a few minutes and then serve it directly.<\/p>\n\n\n\n

You can also prepare Muhammara the day before and take it to a barbecue or party the next day. The dip keeps in a fresh box for about 5 – 7<\/strong> days<\/strong> in the refrigerator.<\/p>\n\n\n\n

I wish you a lot of fun trying and of course a good appetite!<\/p>\n\n\n\n

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Recipe for Muhammara<\/h3>\n\n\n
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\"Muhammara,<\/div>\n \n<\/div>\n\n
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