Prep 0 mins
Cook 15 mins
From "Cooking the Middle Eastern Way" by Christine Osborne Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.
- 3 medium onions, finely chopped
- 1⁄2 cup olive oil
- 1 tablespoon olive oil
- 3⁄4 cup crushed walnuts
- 3⁄4 cup breadcrumbs, see note
- 2 tablespoons paprika or 1 tablespoon chili powder or 4 ounces pureed hot pepper
- 1⁄16 teaspoon ground cumin
- 1 tablespoon pine nuts
- Note blend the breadcrumbs with cold water to form puree. Saute the pine nuts in a little oil.
- Using a deep skillet, sauté the onions gently in the oil until soft and golden.
- Add the walnuts, the breadcrumb purée, the pepper (chili or purée), the cumin and salt to taste.
- Continue to sauté gently on a low heat until the ingredients are well blended - about 12 minutes.
- Remove from the heat, place in a bowl and garnish with pine nuts.
- Serving is a guess. It depends on how you eat it and how it is served.