© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

A traditional Middle Eastern red pepper and walnut dip, this Muhammara recipe is easy and quick to make. Originating from Syria, muhammara tastes deliciously spicy, nutty, tangy and pairs perfectly well with fresh flatbread or any of your favourite bread. If you?re short on time, you can use jarred roasted red peppers instead. Muhammara can be made in advance as it keeps well in the fridge for a few days and the flavour develops even better after storing a day in the fridge, but be sure to bring the dip to room temperature before serving.
MuhammaraFlour Tortillas
3 Red bell peppers, halved and seeded
25 g Fresh breadcrumbs
1 tbsp dried Aleppo chilli flakes (or 1 Long fresh red chilli, halved, seeded, and chopped)
1 Large garlic clove, crushed
1-2 tsp Ground cumin
1 tbsp Pomegranate molasses
1/2 tbsp Fresh lemon juice
50 g Walnuts, toasted and chopped plus more for garnish
1/2 tsp Sea salt
2 tbsp Olive oil

250 g Plain flour
130 g Whole spelt flour
1 tsp Salt
1 tsp Baking powder
80 ml Olive oil
240 ml Hot water

Whisk together the flours, salt and baking powder into the bowl of your stand mixer. Add in the olive oil and hot water . Mix on a low speed until a firm smooth ball forms, about 5 minutes.
Turn the dough out onto a lightly flou...