Recipes from the Middle East and North Africa :: Middle Eastern Appetizers and Snacks
Source: Cooking the Middle Eastern Way by Christine Osborne 3 med. onions, finely chopped
1/2 c. plus 1 Tbsp. olive oil
3/4 c. crushed walnuts
3/4 c. breadcrumbs blended with cold water to a purée
2 Tbsp. paprika (or 1 tsp. chili powder for a very hot
muhammar) or 1 small can hot pepper purée
Pin. of ground cumin
Salt
1 Tbsp. pine nuts sautéed 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 mins. Remove from the heat, place in a bowl and garnish with pine nuts. 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. Serves about 6.
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