• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Baking Workshop
    • Nordic Baking Workshop
  • Photography
  • About

Muhammara Dip with Pitta Bread

8th January 2020 By Louise Leave a Comment

Muhammara Dip with Pitta Bread

Muhammara Dip with Pitta Bread & seeded crispbread

I just like something really tasty to eat. Actually, I like it if I’m offered three or four small delicious plates from which I can choose. The way we eat has changed dramatically, far more appealing than the strict, formal, starter, main course and side dish.  Relaxed dining with multiple dishes in the centre of the table connects people and invites conversation, don’t you think?  I love to eat this way at the weekend with friends and family.

I adore the flavours of middle eastern cooking: garlic, spice and inevitably chilli, so when I need to up my vegetable intake, I’ll turn to this cuisine.  Muhammara is the tastiest of dips.  Sweet red peppers combined with tangy pomegranate molasses, breadcrumbs, buttery walnuts, garlic and cumin.  A healthy dose of Aleppo pepper is also added, giving it a very spicy kick. Served with freshly baked pitta bread, is a wonderfully tasty starter or snack.

Roasted Peppers

Roasted Peppers

Mezze Table

Mezze Table

This is a great addition to a mezze table.  I’m cutting back on meat and fish this month so I’ve prepared a vegan feast here.

Muhammar dip
Print Recipe

Muhammara Dip with Pitta Bread

makes a medium bowl full of dip and 10 pitta breads
Prep Time50 mins
Cook Time40 mins
Total Time1 hr 30 mins
Course: Appetiser
Cuisine: Middle Eastern

Ingredients

Muhammara

  • 3 red peppers large or 4 small
  • 4 Tbls breadcrumbs
  • 1 tsp cumin
  • ½ tsp sea salt
  • 1 tsp Aleppo chili pepper
  • 1 clove garlic
  • 50 g walnuts save a couple to garnish with
  • 2 Tblsp olive oil
  • 2 tsp lemon juice
  • 2-3 Tbls pomegranate molasses
  • 1 Tbls pomegranate seeds
  • coriander & olive oil to garnish

Pitta Bread

  • 500 g strong white bread flour
  • 7 g sea salt
  • 1 tsp honey
  • 2 Tbls olive oil
  • 25 g fresh yeast or 10g fast action dried yeast
  • 400 ml warm water approx. (38C)

Instructions

Muhammara

  • Heat the oven to 225C. Place the peppers on a baking tray and place in the oven for 25-30 minutes to cook. The skin should blacken and blister. Once cooked place in a deep bowl and cover to steam for 10 minutes.
  • In the meantime place all the other ingredients in the blender except the salt. If you’re feeling cautious don’t add all the Aleppo pepper. Once the peppers have cooled, peel and discard the skin and seeds. Place all but half a pepper and 2 tablespoons of pomegranate molasses in the blender. Pulse and blitz until relatively smooth. Pour the muhammara into a bowl, chop the remaining half pepper finely and add with half of the salt, then check the seasoning. Add more salt, Aleppo pepper and molasses if required. Top with pomegranate seeds, chopped walnuts, coriander and a drizzle of olive oil. Set to one side until needed. Serve at room temperature.

Pitta Bread

  • Place the flour into a large bowl and add the salt, stir to incorporate with your fingers. Measure out the warm water. Pour 120ml of the warm water into a separate bowl and add either the dried or fresh yeast, honey and olive oil. Stir and leave for 5-7 minutes. Now add this yeasty water to the flour, using your hand, add just enough of the remaining water to make a soft but not too sticky dough. You may not need all the water.
  • Turn out onto a clean work surface and knead for approximately 10 minutes or until you have a smooth elastic dough.
  • Place into an oiled bowl and cover and leave in a warm place until double in size OR you can place it in the fridge over night, this is called retarded proving.
  • Set the oven to 230C or as high as it will go. place a large baking sheet in the oven.
  • Once the dough has proved, knock it back and then divide into 10 balls. Cover with a tea towel and rest for 10 minutes.
  • Now using a rolling pin roll each ball into approximately 13cm in diameter rounds, dust with flour and cover and leave to prove for a further 15-20 minutes.
  • Working quickly place 3 or four pittas in the oven at a time, trying not to leave the door open too long. Bake until the pitta ‘balloons’ remove. Place in a clean tea towel while you cook the rest.
  • Eat on the same day or they freeze incredibly well.

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest
  • Email

Filed Under: Baking, Canapés, Healthy, Snacks, Starters, Vegan, Vegetarian Tagged With: apperiser, vegan, vegetarian

Previous Post: « Janssons Frestelse ( Jansson’s Temptation)
Next Post: Blood Orange & Almond Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Contact Louise

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Lemon and Elderflower Tart

Lemon and Elderflower Tart

30th May 2022

Wild Garlic and Crab Ravioli

1st April 2022

Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

16th March 2022

Braised duck with Spiced Barley

Braised Duck Legs with Spiced Barley

27th February 2022

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

25th January 2022

Footer

Follow Me on Instagram

With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

Copyright © 2022 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web