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Bring gloves, bring spoons, bring challah: "Judgment Day spread" by Nof Atamna

This dish probably started with milk, continued to Turkey and conquered the entire Levant, but we know it from every table since possible

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• recipe

• dip

• Spreads

• Peppers

Walla!

Food

Thursday, 22 April 2021, 06:00 Updated: 13:21

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Hamra with Maggie Tomato Salad with Purple Onion and Hameiri Cheese (Photo: Assaf Carla)

Ahmar means red in Arabic, hence the name of the hamra dish - a spicy red dip made from roasted and dried peppers.

The source of the aggravation is probably in the city of Aleppo, from where it moved to Turkey and the rest of the Levant, but today it is impossible to open a table without it without it.

It is served as a starter for a meal, served as a dip for crispy bread or eaten next to a salad.

Our recommendation, prepare a jar and keep in the fridge so you can season it not only with salads but also use it as an arisa or smoothie, as a spread for sandwiches or as a spice rich in flavor for chicken and fish dishes.

Jazz Cooks.

Nof Atamna and Haim Cohen in Jaffa Tel Aviv (Photo: Nili Klimovsky)

The Hmhmrh of

view Atamna Ismail

will find Friday (23.4) in "Jaffa salad" of

chef Haim Cohen

, alongside Maggie tomatoes, fresh oregano, red onion and feta cheese.

The two will cook together as part of "Jazz Cooks" - Cohen's culinary initiative in which he opens the kitchen of the "Jaffa Tel Aviv" restaurant to chefs who work outside the city, or to those who do not have a permanent kitchen.

In addition to the salad with the hamra, the two will serve leaves stuffed with sea fish tartare, eggplant heart and sour cream;

Vegan dumpling qi, fresh vine leaves and pickled unripe grapes;

Shishbarak, lavana and hyssop, Turkish spinach in a hot yogurt sauce;

Decomposed lamb osoboku, green unloading and fresh beans, tamarind pears, herbs, radishes and pickles as well as chicken sachet.

Chef Haim Cohen hosts Nof Atmana chef at the Jaffa Tel Aviv restaurant for jazz chefs.

Friday (23.4) between the hours: 11: 00-16: 00.

Places must be booked in advance.

More on Walla!

A perfect sambusak of the Atamana landscape

To the full article

Hamra recipe - pepper dip

Recipe By: Nof Atamna Ismail, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes of work

• Easy to prepare

• Arabic

• vegan

• fur

• Sauces and dips

• kosher

Hamra, pepper dip (Photo: ShutterStock)

Conversion calculator

Ingredients

• • 25 pcs dried horseradish pepper

  • 3 pcs fresh red pepper

  • 2 pcs red hot pepper (fresh or dried)

  • 100 g bread crumbs (preferably homemade bread crumbs if any)

  • 4 cloves of crushed garlic

  • 300 g finely ground walnuts

  • 1 teaspoon of cumin

  • 3 as a grenade launcher

  • ½1 tablespoon fresh lemon juice

  • 1 tablespoon olive oil

  • Salt

  • Ground black pepper

To the conversion calculator

Preparation

How to make a recipe for hamra - pepper dip?

• 1 Soak the dried horseradish peppers in a bowl with boiling water for an hour.

  Remove from the water, remove the sting and seeds (preferably with gloves because it paints the hands), squeeze well and grind in a food processor to a puree.

• 2 At the same time preheat oven to 250 degrees.

  Roast the fresh peppers until they are browned on both sides.

• Transfer the roasted peppers to a bowl or box, cover, let them sweat for about 10 minutes and then peel easily and clean from seeds.

  Cut into quarters and place in a colander for at least two hours to drain liquids.

• 4 Grind the roasted peppers to a puree with the hot peppers, add the dried pepper puree and the crushed garlic and mix.

• 5 Add the rest of the ingredients, mix to combine and season.

• 6 Serve with fresh bread, with tomato salad, in sandwiches and even with fish and chicken.

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Conversion calculators

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  From "litarchus" to "litarchus"

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