Muhammara
Muhammara is a delightful tangy, creamy and yet light sauce that is traditionally eaten as a side to Middle Eastern dishes. I dare you - try to eat this as a side and not as a main.
15 min – serves 4
1 15-ounce jar roasted red peppers, drained
1/3 cup bread crumbs
2/3 cup walnuts, toasted lightly and chopped fine
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
juice of one lemon
1 tablespoon pomegranate molasses
1 teaspoon ground cumin
2 teaspoons Aleppo pepper
¼ cup extra-virgin olive oil
In a food processor, blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, Aleppo pepper, and salt to taste until the mixture is smooth. With the motor running, add the olive oil gradually.
Serve with pita
recipe by sasha
15 min – serves 4
1 15-ounce jar roasted red peppers, drained
1/3 cup bread crumbs
2/3 cup walnuts, toasted lightly and chopped fine
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
juice of one lemon
1 tablespoon pomegranate molasses
1 teaspoon ground cumin
2 teaspoons Aleppo pepper
¼ cup extra-virgin olive oil
In a food processor, blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, Aleppo pepper, and salt to taste until the mixture is smooth. With the motor running, add the olive oil gradually.
Serve with pita
recipe by sasha
Comments
Post a Comment