Photograph of the finished Muhammara rolls

Middle East · Cuộn bột nướng nhân ớt chuông óc chó

Muhammara rolls

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin yufka pastry sheets Thin yufka pastry sheets 12 leaves
  • Photograph of Bell pepper Bell pepper 8
  • Photograph of Walnut Walnut 320 g
  • Photograph of Pomegranate molasses Pomegranate molasses 100 ml
  • Photograph of Red chilli powder Red chilli powder 32 g
  • Photograph of Olive oil Olive oil 200 ml
  • Photograph of Sliced sandwich bread Sliced sandwich bread 160 g
  • Photograph of Cumin seeds Cumin seeds 16 g
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 60 g

Method

  1. 1 Grill the red bell peppers until the skin is slightly charred, then peel and remove the seeds.
  2. 2 Grind roasted peppers with roasted walnuts, breadcrumbs, pomegranate syrup, and cumin to make a thick sauce.
  3. 3 The sauce needs to be thick enough to be rolled; a thin sauce will run off and wet the dough.
  4. 4 Spread the sauce in a vertical line along the yufka dough sheet, then roll it tightly into a long tube.
  5. 5 Cut the tubes into 6 cm sections, arrange them on a tray, and brush with olive oil.
  6. 6 Sprinkle with sesame seeds and bake at 190 degrees for 20 minutes until the crust is golden brown and crispy.

With an appliance

  • Oven 50 min

    Bake at 190 degrees for 20 minutes on the middle rack, rotating the tray once at minute 12 for even browning.

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