Name: Muhammara
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 1/2 cup (625 ml)
Ingredients: 1 red bell pepper, seeded and cut into strips; 1/3 cup (75 ml) olive oil; 1/2 cup (50 g) walnuts; 2 tbsp (30 ml) pomegranate molasses; 1 tbsp (15 ml) lemon juice; 1 tbsp paprika; 1 tsp Espelette pepper or Aleppo pepper; 1/4 tsp ground cumin; 1/4 cup (60 ml) dry white bread, grated or coarsely ground

Ingredients

1 red bell pepper, seeded and cut into strips
1/3 cup (75 ml) olive oil
1/2 cup (50 g) walnuts
2 tbsp (30 ml) pomegranate molasses
1 tbsp (15 ml) lemon juice
1 tbsp paprika
1 tsp Espelette pepper or Aleppo pepper
1/4 tsp ground cumin
1/4 cup (60 ml) dry white bread, grated or coarsely ground

Preparation

With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
On the prepared sheet, toss the bell pepper with 1 tbsp (15 ml) of the oil. Season with salt and pepper.
Bake for about 20 minutes or until the bell pepper is tender and begins to brown, stirring halfway through cooking. Let cool.
In a food processor, coarsely purée the bell pepper and walnuts. Add the remaining oil (1/4 cup/60 ml), pomegranate molasses, lemon juice and spices. Pulse a few seconds at a time to keep a coarse texture. In a bowl, combine the pepper mixture with the dry bread. Adjust the seasoning. Serve as a dip for crudités and pita bread.

Note from Ricardo

A classic Syrian mezze, muhammara has been interpreted in a host of different recipes over the centuries. One thing that remains constant, however, is the way this pepper, bread and nut dip can perk up a simple dish of raw vegetables and pita bread.

Muhammara

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Ingredients

Preparation

Note from Ricardo

Personal Note