Roasted Pepper Dip with Narsharab

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The spicier the hot pepper in the pepper dip, the better. However, that’s a matter of taste. Just like the sweetness of the sweet peppers: if it seems insufficient, you can fix it with a pinch of sugar.

Ingredients

Mild Chili Spice - 2 pieces
Orange Bell Peppers - 2 lbs
Shelled pumpkin seeds - 3.5 oz
Crackers - 1.8 oz
Narshehab sauce - 3 spoons
Salt - ¾ spoons
Meyer Lemon Juice - 1½ spoons
Black Cumin (Cumin) - ½ spoons
Olive Oil - 2 spoons
Pistachios - 1.8 oz

Step by Step guide

Step 1

Place whole peppers (both sweet and hot) on a baking sheet lined with parchment paper and bake in a preheated oven at 392°F for fifty minutes. After twenty to twenty-five minutes, turn them over to ensure even cooking.

Step 2

Place the cooked sweet peppers in a sieve set over a bowl and carefully remove the seeds, membranes, and skin. The bowl will help catch the juices for later use. For the hot peppers, simply remove the excess without using a sieve.

Step 3

Transfer all the peppers to a bowl, add the walnuts, crackers (preferably not too salty), narsharab, lemon juice, cumin, salt, olive oil, and one or two tablespoons of juice reserved from the sweet peppers. Blend the mixture until you achieve a smooth puree. If the sauce is too thin, you can add a couple more crackers, and if it's too thick, add water or pepper juice. Refrigerate for an hour.