Eastern muhammara dip

Ingredients

• Sweet Pepper 0 lbs
• Mild Chili Spice 1 piece
• Garlic 2 cloves
• Walnuts 0 oz
• Olive Oil 5 fl oz
• Lemon 1 piece
• White bread 5 oz
• Black Cumin (Cumin) 0 oz
• Black Cumin (Cumin) 0 oz
• Paprika 0 oz
• Narshehab sauce 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Pita to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Preheat the oven to 390°F.

Step 2

Arrange the peppers in a single layer on a baking sheet and place them in the oven for 20–30 minutes, until the skin blackens.

Step 3

Transfer the peppers to a bag or cover with plastic wrap, and let them sit for 10 minutes.

Step 4

Remove the skin and seeds from the peppers.

Step 5

Cut the bread into cubes and toast them in the oven for 5 minutes.

Step 6

Transfer the peppers to a blender, add the chili, garlic, bread, and nuts.

Step 7

Blend until smooth and creamy.

Step 8

In a dry skillet, toast the cumin and caraway seeds. Grind them in a mortar and pestle or a coffee grinder.

Step 9

Add all the spices, lemon juice, and narsharab, and mix again.

Step 10

Serve the muhammara with toasted pita or other bread.