With Muhamarra
10 slices of wontondough (found in the freezer in well-stocked shops)
1 cup of bell pepperpurée
2 cups of walnuts
¾ cup breadcrumbs
1 garlic clove
2 tbs grenadine syrup
2 tbs lemon juice
1/2 pinche of salt
1 cup of olive oil and Canola oil
1 fresh chilli
1/2 tsp sambaloelek
1 tsp cumin
A twig of fresh mint
MUHAMARRA
Add the walnuts on a baking sheet and roast them in the oven at 200 degrees, for about 10 minutes. Add them into a food processor with the other
ingredients and then add oil, a little at the time, mixing between olive and canola oil. If you only have olive oil in, it can easily take over the taste. Mix until desired consistency and season with salt.
Add the wontondough into molds to form bowls and place in the oven at 200 degrees for about 10 minutes. Remove and let cool and fill the wontonbowls with Muhammara.
