Ingredients
3 medium onions, finely chopped
1/2 cup plus 1 tablespoon olive oil
3/4 cup crushed pecans
3/4 cup breadcrumbs blended with cold water to a purée
2 tablespoons paprika (or 1 teaspoon chili powder for a very hot muhammara) or 1 small can hot pepper purée
a pinch of ground cumin
salt
1 tablespoon pine nuts sautéed in a little oil
Preparation
Using a deep skillet, sauté the onions gently in the oil until soft and golden. Add the pecans, the breadcrumb purée, the pepper (chili or purée), the cumin and salt to taste. Continue to sauté gently on a low heat until the ingredients are well blended - about 12 minutes.
Remove from the heat, place in a bowl and garnish with pine nuts.
