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Saturday, April 23, 2011

Muhammara and Rosemary Yogurt Flatbread

Seasonal Recipe of the Week
This week I have been thinking about some new hors d’oeuvres to add to my repitoire and I tried these items and I think they have great potential so here they are. An unusual dip and some all purpose flatbread.


1 cup walnuts
3 stove roasted red peppers, peeled, seeded, and diced
2 tablespoons whole wheat bread crumbs
2 tablespoons pomegranate juice
1 clove garlic
1 teaspoon Sambal
2 teaspoons red wine vinegar
1/4 teaspoon cumin
Olive oil and parsley for garnish

In a dry hot skillet, toast the walnuts until they start to get a little brown — not burnt — and smell good. Remove from skillet and let cool. In the food processor, combine all ingredients except olive oil and parsley and blend till smooth. Top with oil and parsley and serve with dipping bits like bread or veggies.

Rosemary Yogurt Flatbread

From the El Farol: Tapas and Spanish Cuisine

4 cups flour
1 tablespoon finely chopped rosemary
1 teaspoon baking powder
1 teaspoon salt
2 cups plain yogurt
1 tablespoon vegetable oil

Mix dry ingredients in large bowl. Stir in yogurt. Knead till a smooth dough forms. In a lightly oiled bowl, let dough rest at room temperature for 1 hour covered with a damp cloth. Cut cough into 12 pieces and roll each into a ball. Then roll out each ball into a 1/4 inch thick disc. Heat a stovetop cast iron grill, which you have oiled with the veggie oil. Cook one piece of bread at a time 2 minutes on the first side, 1 minute on the other side. Serve warm.