Muhammara

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 10 minutes

Składniki

3 roasted red bell peppers

½ cup bread crumbs (fresh or store-bought)

½ cup walnuts

2 tablespoons extra-virgin olive oil

1½ tablespoons pomegranate molasses*

1 garlic clove

1 teaspoon fresh lemon juice

1 teaspoon Aleppo pepper or ½ teaspoon red pepper flakes

½ teaspoon ground cumin

Freshly ground black pepper

Fresh mint, walnuts, or Pom seeds (for garnish)

Pita bread, chips or cucumber (for serving)

Wskazówki

Preheat the oven to 425 degrees F.

Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.

Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.

In a food processor, place the red peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and several grinds of pepper. Pulse until creamy and season to taste.

Garnish with fresh mint. Serve with pita bread or follow one of the serving suggestions in the blog post above.