Name: Levantine Muhammara with Walnuts and Pomegranate Molasses
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 حصص
Cuisine: Levantine
Ingredients: 2 piece Red bell pepper; 1 cup Walnuts; 0.5 cup Fine breadcrumbs; 3 tbsp Pomegranate molasses; 0.25 cup Extra virgin olive oil; 1 tbsp Tomato paste; 1 tsp Aleppo pepper or chili flakes; 0.5 tsp Ground cumin; 0.5 tsp Salt; 1 tbsp Lemon juice; 2 tbsp Pomegranate seeds for garnish

Instructions

Roasting the Peppers

Roast the bell pepper in the oven or directly over an open gas flame, turning occasionally, until the skin is completely charred. · 15 min
Peeling the Peppers

Place the roasted pepper in a sealed container for 10 minutes to steam and loosen the skin, then peel and thoroughly remove the seeds and excess liquid. · 10 min
Grinding the Walnuts

In a food processor, pulse the walnuts with the breadcrumbs intermittently until coarsely ground to maintain a pleasant crunch. · 1 min
Mixing the Ingredients

Add the roasted pepper, tomato paste, pomegranate molasses, lemon juice, cumin, chili flakes, and salt, then blend in short pulses. · 1 min
Adding the Oil

Gradually pour in the olive oil while gently pulsing until the muhammara comes together without becoming completely smooth like hummus. · 1 min
Serving

Spoon the muhammara into a serving dish, garnish with walnut pieces, pomegranate seeds, and a drizzle of extra virgin olive oil, and serve with warm Arabic bread.

Nutrition / serving

295

cal

5.1

protein g

18.5

carbs g

23.2

fat g

Chef's tips

Avoid over-processing the mixture in the food processor; the secret to authentic, delicious muhammara lies in its coarse, crushed texture rather than a smooth puree.