Besides the taste and the simplicity, the versatility of
this dish encourages me to make it more often. As it is traditionally served as
a spread on flat bread, it can also be served as a spread for sandwiches, wraps
and crackers. It is a quick way of getting a healthy, filling and tasty dish. I
actually had it with baked flounder and potatoes the next day which turned out
really great. Biberli ceviz is made in the city of Antakya , Turkey
2 cups shelled walnuts
3 tbsp red pepper paste
1 tbsp tomato paste
1 tsp red pepper flakes
1 tsp cumin
2 cloves garlic
3 tbsp olive oil
2 tbsp pomegranate molasses
1 slice of wheat bread cut in small pieces (or white bread)
Dash of salt (adjust to your taste)
Place all the ingredients in a food processor and grind
until a paste is attained. Serve on top of bread or crackers as an appetizer,
side dish, a snack or as a spread for a sandwich.
I think this dish, like hummus, is going to reach planetary popularity; it is called muhammara here in Lebanon and made in every deli and kebab joint as a dip or a spread with kebab; however, I too,have used it in many other dishes. Love it and your recipe is the one that is my favorite.
ReplyDeleteThank you. Actually, in the Hatay region where I am from, this dish is also called muhammara (being close to the border of Syria). It's very popular in that area. Glad you liked the recipe. I would like to try other versions. Each time I make it I add something different just to play with it. I will have to check out your version.
ReplyDeleteI love it made your way too. I know it as muhammara too and first had it at a Middle Eastern restaurant in Los Angeles. I also had when I visited Antakya and it was delicious.
ReplyDeleteThanks Faye. I am glad you liked it. So you've been to Antakya! There are many versions of it, but I am glad you enjoyed what you ate there.
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