Dips

Syrian muhammara

Name: Syrian muhammara
Prep time: 10 min
Total time: 10 min
Yield: For 6 servings:
Ingredients: 100 g Rapunzel walnut kernels half; 6 tbs olive oil Olive oil MANIRA, extra virgin; 1 tube of Rapunzel tomato and paprika paste in the tube; ½ tbs Rapunzel Crema di Peperonicino; ½ tbs Rapunzel sea salt; 1 clove of garlic

Holger von Rapunzel

10 Min.

For 6 servings:

Vegan

Info

Perptime 10 Min.

Ingredients

Portions

100 g Linseed flour
6 Olive oil Manira extra virgin
1 Tomato pepper paste in the tube
1 Crema di Peperoncino, hot
1 Atlantic sea salt fine
1 clove of garlic

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Roast the walnut kernels in a dry pan until they smell. Let cool, then grind finely in a blender. Crush the clove of garlic. Mix all the ingredients into a cream. Garnish with olives, narrow carrot sticks or paprika powder as you like. If you want a milder version, you can replace garlic and crema di peperoncino with 1 tbs of lemon juice and pomegranate syrup.

Tip: The Muhammara can be wonderfully combined with [rez nr=87]fondue[/rez] and [rez nr=1364]tempura vegetables[/rez].

USED RAPUNZEL PRODUCTS

Linseed flour

Olive oil Manira extra virgin

Tomato pepper paste in the tube

Crema di Peperoncino, hot