Muhammara (roasted pepper and walnut cream with pomegranate molasses)

A dip of Syrian, Aleppine origin: roasted red pepper with walnuts, mildly hot pul biber and sweet-tangy pomegranate molasses. Popular in Turkish cuisine too.

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Method

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1. Roast the peppers in a 230°C oven or under the grill for 20-25 minutes, until blackened, let stand covered in a bowl for 10 minutes, then peel and deseed. ⏱ Timer: 20 min
2. Toast the walnuts in a dry pan for 3-4 minutes until fragrant, then let cool. ⏱ Timer: 3 min
3. Purée most of the walnuts in a food processor with the pepper, garlic, breadcrumbs, pomegranate molasses, lemon juice and spices into a coarse cream.
4. With the motor running, drizzle in half the olive oil.
5. Taste, and adjust with salt, lemon or molasses as needed.
6. Spoon into a bowl, drizzle the top with the remaining oil, and sprinkle with the reserved, roughly chopped walnuts. Serve with pita or grilled meats.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• With jarred roasted peppers it's ready in 10 minutes.
• Keeps 4-5 days in the fridge, and the flavours meld even better the next day.
• Gluten-free: replace the breadcrumbs with an extra handful of walnuts.

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