Baked Bell Pepper Meze with Walnuts

4 servings

20 minutes

A thick, fragrant porridge made from bell peppers that have absorbed the aromas of garlic, olive oil, paprika and cumin. Eat with flatbread or just like that. Recipe from the Moscow cafe Laffa Laffa.

Energy value per serving

• Calories: 154.8
• Proteins: 2g
• Fats: 10.2g
• Carbohydrates: 14.1g

Ingredients

• Sweet pepper: 3 pc
• Walnuts: 0 g
• Garlic: 1 clove
• Tomato paste: 3 g
• Lemon juice: 10 ml
• Paprika: 2 g
• Cumin (zira): 2 g
• Olive oil: 40 ml
• Breadcrumbs: 10 g
• Sugar: 20 g
• Salt: to taste
• Pomegranate seeds: to taste

Cooking steps

1. Wash the pepper and roast it whole in the oven at 220 degrees. Roast for about 10 minutes.

   Required ingredients:

   • Sweet pepper: 3 pieces

2. Cool the pepper, peel it. Blend until it becomes a puree.

   Required ingredients:

   • Sweet pepper: 3 pieces

3. Blend the roasted walnuts and crackers, but not too finely.

   Required ingredients:

   • Walnuts: 0 g
   • Breadcrumbs: 10 g

4. Combine all ingredients together and mix well until smooth.

   Required ingredients:

   • Sweet pepper: 3 pieces
   • Walnuts: 0 g
   • Garlic: 1 clove
   • Tomato paste: 3 g
   • Lemon juice: 10 ml
   • Paprika: 2 g
   • Cumin (zira): 2 g
   • Olive oil: 40 ml
   • Breadcrumbs: 10 g
   • Sugar: 20 g
   • Salt:  to taste

5. Serve cold, garnished with pomegranate seeds.

   Required ingredients:

   • Pomegranate seeds:  to taste