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Name: Muhammara
Total time: 25 min
Yield: Serves 6
Cuisine: Syria
Ingredients: 400 g roasted red bell peppers; 120 g walnuts; 40 g fresh breadcrumbs; 2 tbsp pomegranate molasses; 3 tbsp extra-virgin olive oil; 1 clove garlic; 1 tbsp lemon juice; 1 tsp ground cumin; 1 tsp Aleppo pepper; 0.5 tsp salt

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Syria25 minServes 6déjà cuisiné

Muhammara

محمرة · Muhammara

Ingrédients10

roasted red bell peppers400 g
walnuts120 g
fresh breadcrumbs40 g
pomegranate molasses2 tbsp
extra-virgin olive oil3 tbsp
garlic1 clove
lemon juice1 tbsp
ground cumin1 tsp
Aleppo pepper1 tsp
salt0.5 tsp

légumeautrecéréalefruitépice et sauce

Préparation

Drain the roasted peppers well and pat them dry so the dip stays thick.
Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes until fragrant, then cool slightly.
Pulse the walnuts, garlic, breadcrumbs, cumin, Aleppo pepper, and salt until coarsely ground.
Add the peppers, pomegranate molasses, lemon juice, and olive oil and blend to a coarse paste, not a smooth purée.
Taste and adjust salt, lemon, or pomegranate molasses if needed.
Spoon into a bowl, drizzle with a little olive oil, and serve at room temperature with flatbread.