Beetroot Muhammara

Name: How to cook Beetroot Muhammara - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Beetroot Muhammara

#workshop Muhammara is a dip which originated in the Syrian city of Aleppo.Bursting with flavours from originally red bell pepper and walnuts it can also be made with beetroots and nuts which has immense health benefits.This tangy sweet and sour dip with its rich vibrant purple colour with a punch of red chilli peppers goes very well as a spread on sandwiches,pita bread, nachos,salted biscuits and many more.

Ingredient

Food ration :

5-6 servings

beet steamed and fire roasted

green bell pepper fire roasted

tomato fire roasted

1 tbsp

peanuts

5-6

cashewnuts

1 tbsp

spring onion chopped

bread

1 tsp

red chilli pepper

1/2 tsp

paprika

To taste

salt

1 tsp

roasted cumin powder

1 tbsp

curd

1 tsp

lemon juice

1 tbsp

vinegar

1/4

th tsp cumin seeds

1 tbsp

olive oil

2 tbsp

pomegranate juice

Cooking instructions

* Step 1

Steam beet.Then apply oil and fire roast beet,bell pepper and tomato.Peel the outer skin and chop the beet.Also peel and deseed bell pepper and tomato.Dry roast peanuts and cashewnuts.Heat 1 tbsp oil in a pan.Sprinkle cumin seeds.

* Step 2

When they crackle add chopped garlic.Fry till light brown. Add chopped spring onion alongwith the chopped stalk.Toss and add roasted nuts.Then add beet,bell pepper and tomato.Lightly fry all.Add roasted cumin powder,salt to taste,pomegranate concentrate and fry all.

* Step 3

Cool and add pomegranate juice,lemon juice and curd.Also add red chilli pepper,paprika and vinegar.Lightly toast a bread and grind into breadcrumbs.Add chopped coriander.Now make a paste of all.The taste should be tangy,sweet and sour.Serve as a dip for pita bread, nachos,salted biscuits and many more.Cover and refrigerate.Stays good for 3-4 days.