Muhammara
Have you tried this dish, which originated in Syria and is popular in Mediterranean cooking? Add some of the ingredients to your shopping list for your next trip to a Mediterranean store to have on hand; the pomegranate molasses and Aleppo pepper make a bold difference in taste and will keep well until ready to use.
Servings 63
Ingredients
- 4 large red bell peppers
- 3/4 c. breadcrumbs
- 2 T. pomegranate molasses
- 1 1/2 T. Aleppo red pepper or regular red pepper flakes
- 2 tsp lemon juice
- 2 tsp ground cumin
- 2 small garlic cloves grated
- 3/4 c. walnuts very finely chopped
- 3 1/2 T. Turkish red pepper paste optional
- 3 T. extra virgin olive oil
- 2 T. mint or chives freshly chopped (garnish)
- Salt to taste
Instructions
- Preheat the oven to 425 degrees F. Place the red peppers on a parchment-lined baking sheet and roast for 35-45 minutes.
- Turn the sides of the peppers at least once, and roast until they are soft, well-cooked, and the skin is charred.
- Transfer the roasted bell peppers to a preparation bowl and cover with saran wrap. Once cooled, peel the skin and remove the seeds.
- Cut the roasted peppers into strips or pieces and place in the food processor. Add the breadcrumbs, lemon juice, pomegranate molasses, red pepper flakes, cumin, and grated garlic.
- Use the food processor's pulse option until the ingredients are slightly coarse but cohesive.
- Next, add the finely chopped walnuts, Turkish red pepper paste, olive oil, and 1/3 tsp salt. Pulse until mixture is combined.
- Transfer the mixture to a shallow serving bowl.
- Drizzle olive oil and add chopped mint or chives and halved walnuts.
