Monday, 6 October 2014

Umak/namaz od pečenih paprika (Muhamara) - Roasted red pepper dip/spread (Muhammara)

Muhamara - za sve obožavaoce pečenih paprika!!! Još jedan u nizu bisera Bliskoistočne kuhinje. Jednostavno, ukusno, živopisno... 

Nekoliko lepih, sočnih crvenih paprika srednje veličine temeljno oprati, obrisati, ispeći na plotni ili na roštilju (okretati ih da ljuska sa svih strana pocrni, ugljeniše se). Mogu da se peku i u rerni, mada u tom slučaju nema one fine dimljene note. Pečene paprike staviti u kesu, ušuškati ih, ostaviti na oko pola sata da se prohlade i potpare. Za to vreme sitno iseckati glavicu crnog luka srednje veličine.
Luk posoliti, pržiti na malo ulja, lagano, da potpuno smekša skoro da karamelizuje, a zatim ostaviti da se malo prohladi. U međuvremenu oljuštiti pečenu papriku, očistiti od semenki, ocediti.

Za pripremu muhamare najpraktičnije je koristiti ručni blender (zgodno je za probanje i podešavanje ukusa dodavanjem pojedinih začina). A može da prođe i bez blendera, tako što se sastojci isitne u avanu, ili se paprika i luk provuku kroz mašinu za mlevenje mesa, ili se gnječe viljuškom. Pečene paprike i prženi luk staviti u posudu za blendiranje, dodati ostale sastojke u količinama "po ukusu": limunov sok, tucanu ljutu papriku, par kašika mlevenih oraha, 1-2 kašike prezli, maslinovo ili suncokretovo ulje, beli luk, par komada sušenog paradajza, so, isitnjeno seme korijandera, kumin. Izblendirati namaz do željene konzistencije (da bude gusta, ujednačena masa ali da ipak ima teksturu). Probati i po potrebi dodati još začina. Korijander, kumin i sušeni paradajz mogu i da se izostave. Takođe, sa belim lukom ne treba preterivati.

Pripremljen namaz izručiti u posudu sa poklopcem, ostaviti da se ohladi u frižideru, ujedno će i ukusi lepo da se razviju. Od ove količine dobije se oko 300g namaza. Može da stoji u frižideru par dana. Pred služenje, posuti sa malo svežeg iseckanog peršunovog lista ili nane, zaliti kašikom maslinovog ulja.

Muhamaru poslužiti kao meze uz svež ili prepečen hleb, kao umak, prilog uz roštilj, meso, povrće... ili na bezbroj drugih načina.

Sastojci: nekoliko (4-5) sočnih crvenih paprika, 1 glavica crnog luka srednje veličine, so, tucana ljuta paprika, limunov sok, 3-4 kašike mlevenih oraha, 1-2 kašike prezli, 1 čen belog luka, maslinovo ili suncokretovo ulje, opciono: 2-3 sušena paradajza, seme korijandera, kumin.

Roasted red pepper dip/spread (Muhammara)


This one is for roasted peppers fans!!! Muhammara, another masterpiece of Middle Eastern cuisine. So simple, so delicious... Besides, it has a characteristic crimson color and it looks great.

Take some nice red peppers, wash them, wipe with a paper towel, and place on a hot plate or charcoal grill, turning them every few minutes until the skin is blackened and charred. Place the peppers in a plastic bag, close the bag tightly for at least 15 minutes. Meanwhile, finely chop one medium sized onion. Heat oil in a large pan over low heat, add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally until soft and golden (almost caramelized). Remove from heat and let it cool a bit. Now, remove roasted peppers from the plastic bag, peel off the skins, using your fingers open the peppers and discard all the seeds and white parts inside, drain.

To prepare Muhammara, hand blender is the most practical (handy for tasting, adjusting flavor, adding spices). Also, food processor can be used. If you don't have any, use pestle and mortar to mash the ingredients, or a manual meat grinder to process roasted peppers and onions, or just mash them with a fork. Put the peppers and onions in a bowl and process until the mixture is smooth yet still thick and with some texture. Add other ingredients to taste: lemon juice, dried hot red pepper flakes, a few tablespoons of ground walnuts, 1-2 tablespoons of bread crumbs, olive oil or sunflower oil, garlic to taste, a few pieces of dried tomatoes, salt, crushed coriander seeds, cumin. Blitz few times to combine, taste to adjust seasoning (spices, salt, lemon juice...). Coriander, cumin and dried tomatoes can be omitted. Don't go nuts with garlic too.

Transfer the spread to a bowl, cover and refrigerate. Use within a few days. Before serving, sprinkle with some chopped fresh parsley or mint leaves, pour some olive oil.

Muhammara can be served in so many ways: as a spread with fresh or toasted bread, pita triangles, as a barbecue, meat or vegetables side dish...

Ingredients: 4-5 juicy red peppers, 1 medium sized onion, salt, hot red pepper flakes, lemon juice, 3-4 tablespoons ground walnuts, 1-2 tablespoons bread crumbs, 1 clove garlic, olive or sunflower oil, optionaly: 2-3 dried tomatoes, coriander seeds, cumin.

3 comments:

  1. Ti i ja smo pravile isti dip, ja sam ga juče pravila. Ovo je fantastičan dip.

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    Replies
    1. Hehe... Eto, slučajnost, a možda i nije slučajno. Ja sam veliki ljubitelj pečenih paprika u svim varijantama. A što volim miris dok se peku!!!!

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    2. Paprike su i moje omiljene i obožavam kad mi cela kća miriše na njih.....juče sam pravila ponovo ajvar, onaj cepkani...kuća mi je mirisala na maminu kuhinju. Topli pozdrav.

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