Muhammara is a spicy dip made of walnuts, red bell pepper,pomegranate molasses, and breadcrumbs. It is served as part of the mezze platter appetizer course.
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INGREDIENTS:
1 cup of walnuts
3 large red peppers
½ cup fine fresh breadcrumbs
2 tbsp extra virgin olive oil
2 tbsp Aleppo or Maras pepper or other sweet pepper flakes
1 tbsp tahini
1 C. fresh lemon juice
½c. paprika
2C. pomegranate molasses, plus more for drizzling Kosher salt
COOKING PROCESS:
Step 1
Preheat the oven to 350°. Toast the nuts on a rimmed baking sheet, tossing them halfway through, until golden and fragrant, 8 to 10 minutes. Let cool. Choose a few nuts to serve and roughly chop; Reserve.
2nd step
Meanwhile, place a rack in the upper third of the oven and heat the broiler. Grill the peppers on a rimmed baking sheet, turning occasionally, until the skins are charred and the flesh is softened, 12 to 15 minutes. (Alternatively, you can char on a gas burner to medium-high, turning occasionally with tongs, 12 to 15 minutes.)
Step 3
Transfer the peppers to a medium bowl and cover tightly with plastic wrap to steam, 10 minutes (this prolongs the cooking time and also makes it easier to remove the skins).
Step 4
Remove the skins from the peppers (it's okay if some pieces don't come off); remove and discard ribs and seeds. Pulse peppers, breadcrumbs, oil, Aleppo pepper, tahini, lemon juice, paprika, toasted walnuts and 2 tbsp. pomegranate molasses in a food processor until almost smooth; season the muhammara with salt.
Step 5
Transfer the muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.
