one pound red bell peppers, roasted until blackened
1/2 cup walnuts
2 Tablespoons bread crumbs
1 Tablespoon pomegranate molasses
1 Tablespoon lemon juice
1 Tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon red chili paste
salt and pepper
Monday, October 19, 2015
Muhammara
Muhammara (Roasted Red Pepper And Walnut Dip)
one pound red bell peppers, roasted until blackened
1/2 cup walnuts
2 Tablespoons bread crumbs
1 Tablespoon pomegranate molasses
1 Tablespoon lemon juice
1 Tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon red chili paste
salt and pepper
Place the hot peppers in a plastic bag and allow to sweat for ten minutes or so. Then peel off the skin and remove seeds and core (sweating them in the bag helps the skin come off easier. An ice water bath works well for this too). Process with the walnuts, then add the remaining ingredients and process until smooth. Chill for at least two hours for flavors to blend. Serve with bread or crisps of any kind, or vegetables or meat. It also makes a good sauce base for pastas and pizzas, though that's not the same type of cuisine.
one pound red bell peppers, roasted until blackened
1/2 cup walnuts
2 Tablespoons bread crumbs
1 Tablespoon pomegranate molasses
1 Tablespoon lemon juice
1 Tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon red chili paste
salt and pepper
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2 comments:
Yum! Where would I get pomegranate molasses? Never seen that. Do you skin the peppers?Regina
Pomegranate molasses is a staple in Middle Eastern cooking (and quite tasty on its own). I hadn't heard of it before this, so maybe check the international aisle at the grocery store. You can also make pomegranate molasses from scratch, I have found recipes online that just require pomegranate juice, lemon juice,and sugar.
It is not a prominent flavor in this dip so regular molasses or molasses and a little pomegranate juice should work as well.
I forgot to add the step about peeling the peppers! Thanks for the reminder, I have fixed that now!
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