This muhammara recipe is made with roasted red pepper and walnuts This spread is quite popular in the Middle East youll understand why when you make it cant stop eating it
Prep Time
2 hrs
Dificult
Medium
Servings
2 hrs 25 mins
Ingredients
Instructions
Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned
about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in bread crumbs; cook and stir frequently until crumbs turn golden brown
3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
Place peppers in bowl of a food processor. Add walnuts
toasted bread crumbs
garlic
lemon juice
pomegranate molasses
salt
paprika
Aleppo pepper flakes
cumin
and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
Pulse on and off
scraping mixture down occasionally
until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled
about 2 hours.
Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts
