Like Guacamole for Mexicans, Chimichurri for Argentinians, Hummus for Middle Easterns, Muhammara (a walnut and red bell pepper dip) is for Turks. Now, I don't remember why we zeroed down for a vacation in Turkey (couple of years back) but it was an excellent idea! Baklava, Turkish apple tea, historical monuments, Turkish delights, Turkish carpets, Turkish Haman's and the people ---oh I want to go again......
Like in India, street food was big in Istanbul with slight differences like roasted chestnuts on roadside instead of peanuts and baklava shops instead of sweet shops. We went wild with ten thousand varieties of Baklava in a single shop and ended up stuffing 1 KG of Baklava within 10 mins after a full meal. Even though main attraction of their food are perhaps kabab's, mezze (aka Tapas) are predominately the vegetarian attractions. Turkish breakfasts are also quite unique serving apricot, Turkish toast and coffee, their special light feta cheese, olives etc. A very famous saying is "Once you drink a Turkish Coffee you will not forget it for 30 years". We were fortunate to have it at Crazy Ali's (an antique shop owner) who claimed that we won't forget his coffee for 40 years - I totally agree!
On our return, we often craved for that food (its strange how eating something for a week can make you crave for it for the lifetime). Back in Philly, my PhD co-advisor (who is from Turkey) invited me over for an evening snack and I got reminded of all the great Turkish delicacies and immediately asked her where I can buy them. Soon after, we were at a deli owned by a Turk who also kept Turkish groceries in the back of the store. This well of happiness prompted us to throw a house warming party in which we only served Turkish food. Considering our liking for Turkish food, my co-advisor also introduced us to a small Turkish cafe - Fulya (owned by a mother and a daughter). It became a good hangout place and where we even hosted a PhD graduation and Birthday party for Sid before biding farewell to Philly.
Coming back to Muhammara, I researched several recipes and each one had their own twists like Indian dishes. After an extensive review and several trials with different ratios and steps, here is my version of the recipe:
Yield: 1 cup
Ingredients:
1 medium onion (chopped, big pieces)
1 and half large red bell pepper (chopped, big pieces)
1 red dry chilli
1/3 cup walnuts
2 tbsp bread crumbs
5-6 tbsp olive oil
1/2 tsp cumin powder
1/2 tsp red pepper
3/4 tsp salt
2 tbsp pine nuts
- Heat oil in a pan. Add dry red chill and onions and saute them for 5 mins
- Add red bell pepper and saute for 10 more mins
- Add cumin, red pepper, salt, bread crumbs and saute for 5 mins
- Switch off gas and add walnuts and let cool for 10 mins
- Grind the above mixture in a grinder and serve with pine nuts in center
- Enjoy it with pita or as sandwich spread
6 comments:
Kafi sahi lag raha hai muhammara.. acha aap isme bell peppers roast kar ke skin nikaal ke nahin daalte ho?
Yeah thats one of the alternatives I have seen in other recipes but I like it this way because its fast!
And isn't skin supposed to have most of the nutrients?
that could be true..i think antioxidants are in the skin not completely sure though!
I made clafoutis one day with roasted peppers and removing the skin really improved the texture.. I think nutrients ka kuch loss to likely hoga hi, but perhaps not as much. Hum log baingan ki skin bhi to nikaalte hain.
I had to google what clafoutis is:)
I agree, anything cooked (saute or baked) looses some nutrients in comparison to their raw forms so adapt as per taste:))
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