Aish Al Saraya – Lebanese pudding

Mhammara – Bell Pepper & Walnut Dip

We have adopted so many dishes from this region. By region , I do not mean UAE but the entire middle east.

Can be served as a starter with pita bread

or as a dip to different kebabs.

Mhammara a tangy and spicy bell pepper & walnut dip has it origin from Syria & come under Levantine cuisine.

To the recipe

Ingredients

1 Red bell pepper

1 tbsp of pomegranate molasses (Chk note below)

1/2 tsp of chilly flakes

4 tbsp of bread crumbs

1/3 cup of walnuts

2 tbsp olive oil

salt to taste

Method

On the gas flame, roast the bell pepper till all the skin has chared & turned black.
When completely black remove from flame & put it in a plastic bag. Seal the bag & keep aside for 10 minutes. This process will help to remove the outer skin of the bellpepper
After removing the skin, cut and remove the seeds. Put the pcs in food processor.
Add all the remaining ingredients (II) in a food processor & churn to form a paste.
Serve with pita bread
Mhammara tastes better the next day. But serve at room temperature.Can be stored upto a week in fridge.

Note* To prepare pomegranate molasses. Take out juice of 3 pomegranates and cook on a medium low flame till it reduces to 4 tbsp. Use as required.

Hummus is a middle eastern dip made with blend of chick peas, tahina(mixture of seasame & olive oil), garlic, lemon juice & olive oil.

It is eaten with pita bread but sometimes used as a spread on sandwiches.

INGREDIENTS:-

1 Cup Boiled Chickpeas (Soaked chickpea overnight and boiled with salt)

1 1/2 tbsp Tahina

1 Garlic Clove

2 tbsp Olive Oil

1 Green chilly

Salt to taste

Green olives for garnish (optional)

1/4 cup olive oil

METHOD:-

Grind together chickpeas + Tahina + garlic clove + 2 tbsp olive oil + green chilly + salt into paste.
Pour into the serving bowl and pour over olive oil on it. Garnish with olives