Muhammara

Muhammara ( محمرة‎ ) which means reddened, is another dip which can be served as part of a mezze spread. Muhammara originates from Syria, but can be found in restaurants throughout the region.


Ingredients:
3 large capsicum peppers
2 slices of bread
2 cloves garlic
100g walnuts
1/2 teaspoon of red chilli flakes/paprika
1 dessert spoon pomegranate molasses (dibs ar - ruman)
salt to taste
lemon juice
olive oil


Method


Put the red peppers over a flame and blister the skin till blackened all over. 

Place in a plastic food bag, wrap up and leave for about 15 minutes.  Remove the peppers and peal off the blackened skin.  Do not rinse them, as this will wash away valuable flavor! Slice roughly.

Toast the bread, rip into pieces and place in a food processor along with the thinly sliced garlic and walnuts.  Blend until the mixture resembles  breadcrumbs.  
Add the peppers, pomegranate molasses, salt and lemon juice to taste (about a table spoon).  Blend the mixture till it resembles a smooth paste.  You may wish to add some olive oil.  Spread the mixture on a plate and drizzle with oil.  Garnish and serve with flat bread. Sahtayn! (bon appetit)