### TranslatedIngredients: 2 Red Bell pepper (Capsicum),1 cup Walnuts - lightly toasted,1 teaspoon Cumin powder (Jeera),1 teaspoon Red Chilli flakes,2 teaspoons Jaggery - or pomegranate mollases,2 teaspoons Lemon juice - freshly squeezed,2 tablespoons Extra Virgin Olive Oil,4 tablespoons Whole Wheat Bread crumbs,Salt - to taste ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 6 ### Cuisine: Middle Eastern ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To start making the Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip, rub a little oil on the whole red bell peppers and roast them directly on the flame, turning every 3 minutes, till it is 3/4th charred.Remove from the flame, allow it to cool, peel the burnt skin and roughly chop the red capsicum into pieces.In a mixer-jar, combine the roasted red capsicum peppers, walnuts, lemon juice, cumin powder, red chili flakes, jaggery, olive oil and salt.Grind this until you get a smooth paste, then add the bread crumbs, and grind it once more.You can always add more breadcrumbs or olive oil to adjust the consistency of the Muhammara. Adjust the salt and spices according to your taste.Transfer the Muhammara to a bowl and drizzle some more olive oil on top and serve fresh. You can also refrigerate the Muhammara for 3 to 4 days in an air tight container.Serve this Muhammara Recipe along with Whole Wheat Pita Bread Recipe or Homemade Pita Bread Recipe - Quick and Simple Recipe or Peri Peri Fish Fingers Recipe or Roasted Baby Potatoes Recipe at yout high tea parties.
