- Walnüsse in einer heißen Pfanne ohne Öl 2–3 Minuten rösten. Ab und zu umrühren und aufpassen, dass sie nicht anbrennen. Aus der Pfanne nehmen und beiseitelegen.
- Paprika halbieren und entkernen. Mit der Schnittseite nach oben ohne Öl auf ein Backblech geben und ca. 10 Minuten mit der Grillfunktion des Backofens backen.
- Paprika, Knoblauch, Chiliflocken, Granatapfelsirup, Kreuzkümmel, Thymian, Zitronensaft, Olivenöl und Salz in den Mixer geben und glatt pürieren.
- Walnüsse und Semmelbrösel hinzufügen und mit der Pulse-Funktion zur gewünschten Konsistenz – je nach Geschmack stückiger oder feiner – verarbeiten.
- Muhammara in eine Schüssel geben. Mit dem Löffel eine kleine Mulde formen, etwas Olivenöl hineingeben und mit gehackten Walnüssen garnieren. Mit arabischem Brot und Gemüsesticks servieren.
- Pute süß-sauer
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Rezepte · Snack
Muhammara
Ursprünglich aus der levantinischen Küche stammend, hat sich Muhammara zu einem weltweiten Genusstrend entwickelt. Und das aus gutem Grund! Die Kombination aus süßlichen Paprikas, den richtigen Gewürzen und einem Hauch von Knoblauch macht diesen Dip zu einer wahren Geschmacksexplosion.
