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  1. #11
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    Quote Originally Posted by bada View Post
    http://www.dedemed.com/mediterranean/muhammara-recipeThis is the best dip ever. I use roasted peppers from a jar, and started off making pomegranate molasses (really not hard) until I recently found some premade stuff at the local Asian grocer, a d also at a gourmet deli around the corner. You need to try this dip! It's amazing
    is it still good without the pomegranate? This dip has me intrigued. What's it's base flavour? Nuts or peppers or a combination???


    I'm going to try it out!!!

  2. #12
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    Quote Originally Posted by Jurty View Post
    is it still good without the pomegranate? This dip has me intrigued. What's it's base flavour? Nuts or peppers or a combination???


    I'm going to try it out!!!
    I never made it without. You can make it by boiling down shop bought Pom juice with sugar and lemon (google the recipe) and it keeps for ages and can be used in salad dressings also. I red a substitute which I think was balsamic and sugar not sure, google that too - but I can't imagine it would be quite the same. The main flavour is I guess a toasty roasty peppery type one I made it yesterday too and have been munching on it today.... Soooo good!

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    Jurty  (09-12-2011)

  4. #13
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    I've also read that ppl use the dip like a marinade type crust thIng for meat, I don't eat meat but I imagine it would work quite well...

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    Jurty  (09-12-2011)

  6. #14
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    Grate 6 carrots and fry in olive oil
    until slighty browned.
    Leave to cool.
    Mix with 200grms of creamy Greek style yoghurt (chris's is the best one).


 

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