Muhammara, roasted pepper and walnut dip

I had the pleasure of tasting muhammara recently, in a Syrian restaurant. All I had to do was find flatbreads to make me want to make this mezze again at home.
Composed of roasted peppers, nuts, spices and pomegranate molasses, the muhammara is the sun on the aperitif table. If you like red peppers, you are in for a treat.
But who doesn’t?

This dip is a delicious blend of flavors. Pomegranate molasses brings a slightly acidic and sweet side at the same time.
Present this mezze simply accompanied by flatbread and vegetable sticks.


Muhammara, roasted pepper and walnut dip:

3 red peppers
75g walnuts
1 nice clove of fresh garlic
1/2 tsp Espelette pepper
1/2 tsp ground cumin
2 tbsp olive oil
2 tbsp lemon juice
salt
2 to 3 tbsp pomegranate molasses

Preheat the oven grill to 270°C.

Place the peppers on a baking sheet and let them roast for about 20 minutes in the top of the oven, turning them on all sides. The skin should be very black.

Place the peppers, as soon as they come out of the oven, in a closed container.
Let cool.

Remove the skin from the peppers and the seeds.

Mix the peppers, walnuts and garlic until you have a fairly coarse purée.
Add spices, oil and lemon juice. To mix together.
Add some of the molasses.

Fill small bowls and drizzle with molasses.

Keep cool.

To finish: the muhammara can contain homemade bread crumbs. I tried with and without and we preferred without.
If you choose with, simply add 1 to 2 tbsp of fairly coarse breadcrumbs that you will have made with leftover bread.


Pomegranate molasses can be purchased in delicatessen or Lebanese stores. Once you’ve tasted it, you can’t live without it. It is most often used with vegetables, as in the marvelous Lebanese fattoush salad (here).
It can possibly be done at home, by reducing pomegranate juice over low heat until you obtain a thick syrup.

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