Today we’re making muhammara – a roasted red pepper and walnut dip with pomegranate molasses, olive oil and warm spices. Smoky, tangy, and perfect with pita or a mezze spread.
Full written recipe: https://www.linsfood.com/muhammara-recipe/
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3 large red peppers shop bought, from a jar is fine, drained well
120 g (4 oz) walnuts
40 g (1.3 oz) bread about 2 thin slices, crustless
1 small garlic clove
1 Tbsp pomegranate molasses or more, as needed
1 Tbsp lemon juice or more, as needed
Spices and Seasonings
1 tsp Aleppo pepper
1 tsp ground cumin
½ tsp smoked paprika optional, but gives a lovely smoky flavour
½ tsp salt
To Finish
2 Tbsp extra virgin olive oil more or less, to taste
Aleppo pepper
0:00 Intro
0:48 shortcut to roasting your own peppers
1:32 roast and peel peppers
2:00 make breadcrumbs, toast and pulse walnuts
2:20 add everything else and chop to a semi-fine mix
2:33 serve up
4:00 how to serve
Enjoy!
Lin 😘
Dining and Cooking