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MOUHAMARA ( mezze)
Roasted Walnut & Almond Paste ( Appetizer )
Ingredients:
.
3/4 c Roasted Walnuts
1/2 c Roasted smoked salted Almonds
.
3 – red / yellow / orange Bell Peppers fire roasted
1/2 tsp. Salt to start with.
Add more later if needed.
Roasted the peppers, take the skins off under cold running water.Cut them in pieces and place them in the food processor.Blend untill well pureed.
.
Add the spices now.
.
SPICE’S & Etc..
the measurements is to start up with. More should be added later if needed.
.
1 c Bread Crumbs
1 to 2 mild Aleppo Pepper
4 tsp. Paprika
4 tsp. Cumin
2 large cloves of Garlic
6 to 7 Tbsp. Pomegranate Molasses
6 to 7 Tbsp. MEDIUME heat Red Pepper Paste
1 tsp. Chili Powder
1/2 to 1 tsp. Chili Flakes ( opptional )
1/2 c Olive Oil / high good quality
Salt if needed
.
Mix all in the processor until well blended. Place in a sepperate bowl.
Wash the processor bowl, dry thoroughly and place your roasted almonds and process coarsely. If any big chunks are there, separate them and run them through the machine again. Next, place your walnuts in the bowl of your processor and process the Walnuts separately. Now add both together and add it to the red pepper sauce.
Mix well until all well Incorporated. Make a small well in the center and add 1/2″a cup to 3/4 cup of cold water. The thickness of the paste depends on how you like it. If you like thicker paste like I do leave it as is, if not add more water to make it more softer.
Last but least, lasted time to taste.
If anything needs to be added, add now. Cover with the lid or Saran Wrap and put in refrigerator for at least two to three hours for the flavors to blend, then place in a serving dish, design and serve.
ENJOY ❤
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