MUHAMMARA – ROASTED BELL PEPPER DIP
3 red bell peppers
olive oil
salt
80 g walnuts
1 teaspoon cumin seeds
2 slices white bread
2 tablespoons tomato paste
2 tablespoons pomegranate syrup
[alternatively
1 tablespoon balsamic vinegar
1.5 tablespoons dark honey]
1 teaspoon chili flakes
1/2 lemon [juice]
_ preheat oven to 200°C [circular air]
_ deseed bell peppers and cut into 8ths
_ coat with a thin layer of olive oil and place on a baking sheet lined baking tray
_ roast for about 25 minutes in the oven [until nicely soft]
_ carefully roast walnuts and cumin seeds in a pan without oil
[about 5 minutes - until fragrant]
_ roast bread [or use dry bread from the day before]
_ tear into smaller chunks
_ combine all ingredients with 4 tablespoons olive oil and blend with an electric blender
_ season with salt and pomegranate syrup to taste
_ serve over roasted bread
GERÖSTETER PAPRIKA AUFSTRICH
3 rote Paprika
Olivenöl
Salz
80 g Walnüsse
1Teelöffel Kreuzkümmelsamen
2 Scheiben Weißbrot
2 Esslöffel Tomatenpaste
2 Esslöffel Granatapfelsirup
[alternativ
1 Esslöffel Balsamico
1.5 Esslöffel dunkler Honig]
1 Teelöffel Chilliflocken
1/2 Zitrone [Saft]
