Preparation time : 10 minutes
Cooking time :5 minutes
Serves : 4 members
Description
Middle eastern food has so much of vegetarian recipes to offer which most of us don’t know about. At a grand buffet lunch in Saudi Arabia at madina. I was blown away with their dips and salad’s spread. They had more than eight dips alone which they have with their breads. The muhamarah was something new which I was getting to know for the first time. I tried my best to guess the ingredients while tasting it but failed royally. I knew I missed out on a few ingredients that I could not get. Back home gave it a try with going through many recipes in the world wide net. Only then did I get to know that I missed out on all the ingredients as what ever I guessed was wrong. Food is so exciting to me because of this one reason of getting to learn everyday where you can never say you know it all. I tried my best to replicate what I had in madina and came close with taste but not the colour. The pomegranate molasses is what I didn’t have and I know that’s why I didn’t get the deep colour too. A must try health vegetarian dip that can be had any time of the day or even packed for kids to school or to office going adults. So save this recipe as it’s for keeps.
Ingredients
Ingredients | Quantity |
|---|---|
| Red capsicum | 2 |
| Onion stem ( white portion ) | 1/2 cup chopped |
| Lemon juice | 1/2 teaspoon |
| Cumin powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Pomegranate molasses | 3 teaspoons |
| Red chilly flakes | 1 teaspoon |
| Olive oil | 5 teaspoons |
| Walnuts | 3/4 cup |
| Bread slices | 1 slice |
Method
- Grill the red capsicums over a stove top fire until the skin is black in color and the capsicum flesh is cooked. Cool completely. Remove the skin and seeds of the capsicum, keeping the flesh part alone. chop the flesh .
- Grind cleaned grilled red capsicum, onion stem, lemon juice, cumin powder, salt, pomegranate molasses, walnuts and red chilly flakes to a smooth paste. Add the bread slice and grind further to a coarse paste.
- Taste and adjust seasoning. Transfer the muhamarah to a serving bowl. Garnish with olive oil, pomegranate molasses, chopped walnuts, red chilly flakes and fresh pomegranate seeds.
- Serve as a dip with pita bread or anything and everything.
