Muhammara (roasted red pepper & walnut dip)
Chershi (spiced kabocha squash dip)
One of each dip + 2 wood-fired pitas
Ingredients: Muhammara (roasted red peppers, olive oil, walnuts, garlic, tomato
paste, breadcrumbs, pomegranate molasses, Aleppo, sumac, salt, black
pepper, sugar, lemon juice) Chershi (cooked kabocha squash, olive oil,
garlic, chili flakes, cumin, smoked paprika, harissa, honey, lemon juice,
salt) Pitas (whole milk, water, yeast, sugar, extra virgin olive oil, salt, “00”
flour, K2 Milling Ferdinand bread flour) Spice Blend (zata’ar, sumac,
Recipe Instructions: Allow dips to thaw in the refrigerator overnight and then come up to room temperature before serving. Pre-heat your oven to 375F or a cast iron skillet over medium heat. If using the oven warm though for 5-7 minutes,
flipping half-way, if using the skillet toast on each side for 2-3 minutes.
After brush with olive oil, season with the spice mix and cut into 6 wedges.
Not necessary but you can top the dips with additional olive oil and we
serve the chershi with a small dollop of yogurt on top.