Nevertheless, it�s apparently very popular in Lebanon, as well as across the rest of the Mideast, and once you taste it, you�ll understand why. Like I said in the intro, this may be the most delicious thing you�re not currently eating.
All great dips and spreads should be addictive, but there�s something very special about how this beckons you back for more, and more, even after you�re being stared at by the other guests. Let them enjoy their superior will power � we�ll continue to enjoy the muhammara.
You'll find pomegranate molasses at any Middle Eastern grocery store, or online, but if you can�t, you can make it by reducing pomegranate juice (Google for more details). Or, maybe substitute with some honey for the sweetness, and little extra lemon for the tartness. Either way, I really hope you give this amazing muhammara a try soon. Enjoy!
* Bell Pepper Buying Note: Sometimes bell peppers have large seed pods which makes them very heavy, and therefor very expensive. Depending on the season, a jar of roasted peppers will actually be cheaper than two fresh peppers. I usually weigh them at the store, do the math, and then make the fresh/jarred call.
* Bell Pepper Buying Note: Sometimes bell peppers have large seed pods which makes them very heavy, and therefor very expensive. Depending on the season, a jar of roasted peppers will actually be cheaper than two fresh peppers. I usually weigh them at the store, do the math, and then make the fresh/jarred call.
Ingredients for 6 portions:
1 cup roughly chopped fire-roasted red peppers (peeled, seeded)
1/4 cup olive oil, divided
1 1/4 cup raw walnut halves
1/3 to 1/2 cup fresh breadcrumbs
2 garlic cloves, crushed
2 tablespoons lemon juice
2 teaspoons pomegranate molasses
1 teaspoon salt, plus more as needed
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon Allepo or other red pepper flakes
Italian parsley, chopped walnuts, and pepper flakes to garnish
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