Syria / Snacks
Muhammara
A paste of roasted red pepper, walnuts and pomegranate molasses, from Aleppo.
Ingredients
- Red bell peppers6
- Walnuts200 g
- Breadcrumbs80 g
- Pomegranate molasses3 tbsp
- Aleppo pepper1 tbsp
- Garlic3 cloves
- Ground cumin1 tsp
- Lemon1
- Olive oil100 ml
- Pita bread, to serve4
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Char the peppers over a flame or under the grill until the skin blackens all over.
Put them in a bowl, cover it with film for fifteen minutes and remove the skin and seeds.
Toast the walnuts in a dry pan for five minutes, until they smell nutty.
Pound the walnuts in a mortar or pulse them briefly to a coarse crumb.
Blitz the peppers with the garlic, pomegranate molasses, lemon, cumin and Aleppo pepper.
Fold in the walnuts and breadcrumbs by hand and season, keeping the mass grainy.
Pour in the olive oil in a thin stream, stirring, and chill it an hour before serving.
