Muhhamarra ( Lebanese)


by
Muhhamarra (  Lebanese)

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 38 cookbooks   This recipe has been viewed 15586 times

This spicy, nutty walnut and red chilli paste that is a little like humus in texture. It makes an unusual dip.

Add your private note

Muhhamarra ( Lebanese) recipe - How to make Muhhamarra ( Lebanese)

Preparation Time:    Cooking Time:    Total Time:     Makes 1.5 cups (21 tbsp )
Show me for cups

Method
    Main procedure
  1. Soak the dry red chillies in warm water for about 30 minutes. Drain and discard the water.
  2. Combine all the ingredients including the red chillies and blend to a smooth paste.
  3. Serve with pita bread, lavash or strips of vegetables like cucumber, carrots, zucchini etc.

Nutrient values (Abbrv) per tbsp
Energy61 cal
Protein1 g
Carbohydrates2.1 g
Fiber0.1 g
Fat5.4 g
Cholesterol0 mg
Sodium0 mg

RECIPE SOURCE : LebaneseBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Muhhamarra ( Lebanese)
5
 on 07 Oct 14 04:31 PM


Extremely tasty Lebanese dip with a subtle flavour of walnuts blended in nicely with mild kashmiri red chillies and the lovely flavour of olive oil. Great dip or snack for endurance athletes as there is good fat used in walnuts and olive oil.
| Hide Replies
mridu-lavu    Yummy !!! This dip was a very interesting find. Highly liked by the guests.
Reply
17 Jul 16 10:37 PM
Tarla Dalal    Hi, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
18 Jul 16 08:55 AM