Muhammara Recipe
roasted pepper, isot chili, walnut, pomegranate molasses
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roast the Peppers
Preheat your oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skin is charred and blistered.
- 2
Prepare the Walnuts
While the peppers are roasting, toast the walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until they are fragrant. Allow them to cool.
- 3
Peel the Peppers
Once the peppers are roasted, remove them from the oven and place them in a bowl, covering it with plastic wrap to steam for about 10 minutes. This will make the skin easier to peel. After steaming, peel off the charred skin, remove the stems and seeds, and chop the peppers.
Blending
- 4
Combine Ingredients
In a food processor, add the peeled and chopped roasted peppers, toasted walnuts, isot chili flakes, garlic cloves, olive oil, salt, lemon juice, and pomegranate molasses.
- 5
Blend the Mixture
Process the mixture on high speed until smooth. If the mixture is too thick, you can add a little water or more olive oil to reach your desired consistency.
Serving
- 6
Taste and Adjust
Taste the Muhammara and adjust the seasoning if necessary. You can add more salt, lemon juice, or pomegranate molasses according to your preference.
- 7
Serve
Transfer the Muhammara to a serving bowl. Drizzle with extra olive oil and serve with pita bread, crackers, or fresh veggies.
