Muhammara Sauce
Vitamin C
Omega-3
Vitamin E
manganese (Mn)
copper (Cu)
Fiber
Description
Aromatic Middle Eastern dip of roasted peppers, walnuts and spices
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Bell pepper (red) — 100 г
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Garlic — 1 зубчик
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Sunflower oil (refined) — 15 мл
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Walnuts — 20 г
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Ground cumin — 0.5 ч.л.
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Ground sweet paprika — 0.5 ч.л.
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Granulated sugar — 0.5 ч.л.
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Table salt — 1 щепотка
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Apple cider vinegar — 1.5 ч.л.
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Tomato paste — 1.5 ст.л.
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Olive oil (extra virgin) — 20 мл
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Wheat breadcrumbs (white bread) — 15 г
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Pomegranate — 20 г
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Mint — 2.6 листика
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Pita bread — 60 г
- Brush the red bell pepper with sunflower oil and roast in the oven at 200°C for about 25 minutes until soft and charred
- Place the hot pepper in a bag, seal and let steam for 10 minutes
- Peel the pepper, remove the stem and seeds
- Grind the walnuts in a blender into crumbs
- Add roasted pepper, garlic, cumin, paprika, sugar, salt, apple cider vinegar and tomato paste to the walnuts
- Pour in olive oil and blend until smooth
- Add breadcrumbs and blend again to the desired consistency
- Spread the sauce on a plate, sprinkle with pomegranate seeds and mint leaves
- Serve with warm pita bread
766
236 kcal / 100 g
kcal
13.6 g
4.2 g / 100 g
Protein
65.9 g
20.3 g / 100 g
Carbohydrates
50.5 g
15.6 g / 100 g
Fats
3.4 g
1.1 g / 100 g
Ash
8.7 g
2.7 g / 100 g
Fiber
48.6%
Water
8.8 g
2.7 g / 100 g
Sugars
41.6 g
12.8 g / 100 g
Starch
2.08 g
0.64 g / 100 g
Omega-3
18.77 g
5.79 g / 100 g
Omega-6
5.9 g
1.8 g / 100 g
SFA
