Threads: 4,285, Posts: 25,109, Members: 775
Online: 0
|
||||||
| How do I ... A place to request information on how to do anything cooking related. |
|
Welcome to the Cooking Forum. You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today! If you have any problems with the registration process or your account login, please contact contact us. |
 |
|
|
LinkBack | Thread Tools | Display Modes |
07-09-2008, 01:27 PM
|
|||
|
|||
Muhammara Recipe question
Does anyone have a good recipe for Muhammara? I am having pretty good success except that I am not using the proper kind of chili paste and it is coming out way too spicy.
Anyone have any suggestions?     
|
|
07-09-2008, 02:00 PM
|
|||
|
|||
|
interesting, I have not made this, but found three recipes. one called for chili paste, but said a minced jalapeno could be subbed. Another called for crushed red pepper flakes and the third for a small minced hot pepper.
I would think the crushed red pepper would be the best way to control heat? Just remember as it sits it will get hotter! except for that they are pretty much the same--- Recipe: Muhammara (an appetizer) this on does not have the bell pepper- Muhammara - Allrecipes and RecipeGullet - Recipe #474 - Muhammara actually, I have all the stuff, think I will give this a try later and report back. enjoy, Nan Last edited by shipscook; 07-09-2008 at 02:02 PM.
|
|
07-09-2008, 02:09 PM
|
||||
|
||||
|
I have several recipes - here's one:
* 3 red bell peppers * 1 medium yellow onion, diced * 1/2 cup olive oil * 1/2 cup breadcrumbs * 3/4 cup walnuts, crushed * 1 1/2 tablespoon chili powder, or 1 fresh Fresno chile, chopped * 1/4 teaspoon cumin Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning about every 4 minutes. In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed. Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor. In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to for a dip consistency. Add remaining ingredients and blend, adding olive oil as needed. Remove from processor and place in serving bowl. Serve with pita wedges, veggies, or even as a dipping sauce for kebabs.
|
Linear Mode
