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.
Calories154.8kcal
Proteins2grams
Fats10.2grams
Carbohydrates14.1grams
Bell pepper
3
pc
Walnuts
0
g
Garlic
1
clove
Tomato paste
3
g
Lemon juice
10
ml
Paprika
2
g
Cumin
2
g
Olive oil
40
ml
Breadcrumbs
10
g
Sugar
20
g
Salt
to taste
Pomegranate seeds (arils)
to taste
1
Wash the pepper and roast it whole in the oven at 220 degrees. Roast for about 10 minutes.
- Bell pepper: 3 pieces
2
Cool the pepper, peel it. Blend until it becomes a puree.
- Bell pepper: 3 pieces
3
Blend the roasted walnuts and crackers, but not too finely.
- Walnuts: 0 g
- Breadcrumbs: 10 g
4
Combine all ingredients together and mix well until smooth.
- Bell pepper: 3 pieces
- Walnuts: 0 g
- Garlic: 1 clove
- Tomato paste: 3 g
- Lemon juice: 10 ml
- Paprika: 2 g
- Cumin: 2 g
- Olive oil: 40 ml
- Breadcrumbs: 10 g
- Sugar: 20 g
- Salt: to taste
5
Serve cold, garnished with pomegranate seeds.
- Pomegranate seeds (arils): to taste
