To use up scraps…

by Julia Recker
I always try to avoid throwing food away. Often I use leftovers to create delicious spreads or salad toppings. And this one happened today:
There is a lovely bakery around the corner. They only produce wholegrain products, mostly spelt. I pass there every morning on my way to work and inhale the delightful scent radiating from the bakery.
Last weekend my sister and her fiancée (!!!) visited me at my place. I bought a coarse spelt bread to share with them. As so often happens, we did not finish the bread. I found the remaining piece lonely in the kitchen today, waiting for me to make some magic happen. And so did I.

Do you know muhammara? This reddish and spicy oriental spread? I had it just the other day at my favorite lebanese food store. As you know, I am not a huge fan of wheat flour due to its unnatural high amounts of contained gluten. The classic recipe for muhammara requires zwieback, which is usually made from wheat flour.
Today, I proudly present this improvised version with old spelt bread. Great combination! Texture and taste, both brilliant. Meanwhile staying low in gluten!
Here we go…



Spelty Muhammara 

serves 1 cup
1 large, red capsicum
3 slices dry bread
1 garlic clove
1/2 -1 chili
50 g walnuts
1 tsp cumin
1 tsp curry
1 tbsp olive oil
salt, pepper, lemonjuice
Toast walnuts at medium heat until fragrant and golden. Wash and cut capsicum and chili, peel the garlic and squeeze half a lemon. Pull bread into smaller pieces (If the bread you want to use is really hard already, soak it for some minutes in warm water before using it. This helps your food processor live longer ;) ).
Place all the ingredients in a food processor and combine until texture is as desired. Personally, I always prefer more inhomogenous consistencies, so you still have something to bite on.
Spread onto your sandwich or top your salad. Muhammara is also an ideal addition to your raw veggies or warm curries.


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