Muhammara
A paste of roasted red pepper, walnuts and pomegranate molasses, from Aleppo.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Char the peppers over a flame or under the grill until the skin blackens all over.
Put them in a bowl, cover it with film for fifteen minutes and remove the skin and seeds.
Toast the walnuts in a dry pan for five minutes, until they smell nutty.
Pound the walnuts in a mortar or pulse them briefly to a coarse crumb.
Blitz the peppers with the garlic, pomegranate molasses, lemon, cumin and Aleppo pepper.
Fold in the walnuts and breadcrumbs by hand and season, keeping the mass grainy.
Pour in the olive oil in a thin stream, stirring, and chill it an hour before serving.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Krista · CC BY 2.0