This Ramadan serve more profitable potato dishes by using Knorr Mashed Potato; it is used in this Batata Muhamara recipe to create a twist but has many other applications e.g. in classic dishes like croquettes or cottage pie. Pomegranate molasses and walnuts complement the roasted capsicum in this recipe brilliantly. View full recipe below.
Capsicum Red, roasted 200 g
Knorr Mashed Potato (1x2kg) 200 g
Water 800 ml
Knorr Lime Seasoning Powder (12x400g) 15 g
Water for lime seasoning 50 ml
Cumin 7 g
Salt 10 g
Pomegranate molasses 30 g
Aleppo Shatta 10 g
Pomegranate molasses 50 g
Extra virgin olive oil 50 ml
Walnuts, lightly toasted 100 g
- Combine roasted capsicum, Knorr Lime Seasoning juice, cumin, salt, pomegranate molasses, shatta halabiyeh, olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
- In a sauce pan boil the water, ones boiled remove and add Knorr Mashed Potato while whisking to get a thick dough. Combine the mixtures of capsicum and potato over, mixed well.
- Season to taste with salt and black pepper.
- Scrape spread into a bowl and make a well in the center with the back of a spoon, drizzle olive oil and pomegranate molasses. Crush the reserved walnuts between your fingers and sprinkle over the top.