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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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This dish is part of the famous Lebanese Meze (Meza, Mezza, Mezze) |
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Less spicy Muhammara...
This is a tomato and capsicum Muhammara with red chili pepper used only as a spice in order to obtain a less spicy dip that everyone can enjoy. WHAT YOU NEED
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Cut the vegetables in dices or quarters, put them in a pot along with the ground spices and cook at medium heat until soft along with the tomato paste. Do not add the salt yet.
Add the olive oil and take out the pot from heat.
Add the olive oil and take out the pot from heat.
Use the immersion blender to mix all into a thick paste while adding the tomato puree.
Make sure it is uniform before adding the bread which can be sliced bread for toast or Lebanese bread and continue mixing.
Add bread if the mix is too liquid and add tomato puree if it is too thick.
Make sure it is uniform before adding the bread which can be sliced bread for toast or Lebanese bread and continue mixing.
Add bread if the mix is too liquid and add tomato puree if it is too thick.
Continue cooking at low heat for 8-10 minutes while stirring from time to time.
It can be tasted hot or at room temperature, knowing this is classified as a "cold" Lebanese meze dish.
Bon Appétit !
It can be tasted hot or at room temperature, knowing this is classified as a "cold" Lebanese meze dish.
Bon Appétit !
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