Step by step recipe
1. Put the 300 grams of roasted peppers already drained and without skin in the glass of a blender.
2. Squeeze the ½ lemon, strain the juice so that no seeds remain, and add it to the roasted peppers.
3. Peel and chop the garlic clove very finely and add it to the rest of the ingredients. You can use more garlic if you like it to have a more intense flavor.
4. Add 2 tablespoons of breadcrumbs. Failing that, you can also use bread (even stale bread). Toast it for a few minutes in a skillet over low heat with a drizzle of oil before adding it to the blender.
5. Put the 100 grams of peeled walnuts in the pan and toast them for 5 minutes without stopping stirring. When they have acquired a light golden hue, remove them from the heat and incorporate the rest of the ingredients.
6. Add to the blender 100 milliliters of extra virgin olive oil, 1 small tablespoon of ground cumin, ½ tablespoon of spicy Vera paprika, and a pinch of salt and freshly ground black pepper.
7. Let it rest in the fridge until serving time. To do this, pour it into a small bowl and pour a little extra virgin olive oil on top.
Arab gastronomy is characterized by mixing features of very diverse cultures that come from both the Mediterranean area and India, as can be seen in the use of spices. High-quality ingredients such as lamb, yogurt, or rice are always used in his kitchen, which is seasoned with spices such as saffron, turmeric, cinnamon, or curry to achieve a mixture of spectacular flavor. Some of its best-known dishes are chickpea hummus, couscous, or falafel, although the Muhammara must not be forgotten either. It is a sauce with a spicy touch whose main ingredients are roasted peppers and walnuts. The Muhammara, also known as Muhammara is originally from the city of Aleppo, in Syria. It is usually served as a spread, so it is perfect to accompany bread or vegetables, although it also serves to give a different touch to meat or fish. If you want to learn how to prepare a real Muhammara with which to suck your fingers.
When preparing the Muhammara you can choose to use already roasted peppers or roast them yourself at home. Also, remove the seeds and the rest of the skins and place them on a baking tray previously covered with a little greaseproof paper. Next, heat the oven to 200ºC and drizzle the extra virgin olive oil over the peppers before placing them at a medium height for about 30 minutes. When half the time has passed, turn them over with some kitchen tongs so that they roast evenly on both sides. You will see that the skin wrinkles and begins to turn black in some areas, which is completely normal and indicates that the peppers are ready to be removed from the oven.
No matter what variety you use, you can even use piquillo peppers, but be sure to remove the skin before starting the Muhammara recipe. Drain the peppers well in case you prefer to use ones that are already roasted and then put the 300 grams in a blender. Next, squeeze the ½ lemon and add the juice to the peppers, taking care not to get any seeds. Peel the garlic clove and chop it very finely and add it to the rest of the ingredients. In the case of garlic, the quantity is indicative, since it depends on the taste of each person and the recipe can be modified to add more or less.
The next step will be to add 2 tablespoons of breadcrumbs to the mixer along with the rest of the ingredients. If you don’t have breadcrumbs, you can also opt for another solution: use normal bread, even if it is a bit stale. In that case, 2 slices will suffice. Toast it a little in a frying pan with a drizzle of extra virgin olive oil and add the mixer. The 100 grams of walnuts also pass through the pan, over low heat, and stir to cook them evenly. 5 minutes will be enough, at which point they should already have a golden hue. Take them out and put them together with the rest of the ingredients. Finally, add 100 milliliters of extra virgin olive oil and season with 1 small tablespoon of ground cumin, ½ tablespoon of spicy paprika from La Vera, a little salt, and a little freshly ground black pepper. If you have a little grenadine at home, you can also add 2 tablespoons, as it will give it a delicious touch.
When you have all the ingredients in the blender, put it at maximum power until you get a kind of thick cream. Put it in the fridge until serving time, since it is cold as it is richer. You will see that it has a dense texture, although if you want it to have a little more body you will only have to add a few more nuts. When serving it, pour the Muhammara into a small bowl and sprinkle a drizzle of extra virgin olive oil on top. Enjoy it with all your friends and family, since it is a recipe that both adults and children alike.