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Written by J. Donavan Stanley
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Saturday, 28 June 2008 |
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 This is a stupefyingly ancient spread. They've been eating this in the middle east for so long nobody knows precisely where it originates from. Aleppo, Syria is the generally accepted birth place of this hot pepper spread. Wherever it comes from I *like* it. If nothing else I'm happy knowing that pomegranate molasses exists!
Ingredients: - 3-4 red peppers
- 12 tablespoons toasted walnuts
- 1/2 teaspoon ground cumin
- 4 tablespoons bread crumbs
- 4 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 4 tablespoons tomato puree
- 1/2 red birds eye chilli
- salt and pepper to taste
Instructions: - Roast the peppers over a naked flame until charred all over.
- Place in a plastic bag and seal, allowing them to steam for 10 minutes.
- Remove from bag - the skins should come away easily.
- Halve the peppers and discard the seeds.
- Chop through thoroughly until mushy before transferring to a pestle and mortar and pound until smooth.
- Place in a bowl.
- Pound the toasted walnuts in a pestle and mortar and add to the peppers.
- Add the rest of the ingredients and mix well.
- You might want to adjust the amount of pomegranate molasses of you don't want your muhammara to be too sweet.
- If it is too thick, thin down with a little water.
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