Muhammara

Text.

Adapted from here.

Serves _

☒ UNTESTED

Ingredients

• 5 red bell peppers (deseeded)
• 1 onion
• 2 plum tomatoes
• 1 hot chilli (?)
• Olive oil
• Salt and black pepper to taste
• 2 tbsp tomato paste
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 8 cloves of garlic
• 1 tbsp pomegranate molasses
• 80 g walnuts (chopped and toasted)
• 10 g walnuts (chopped and toasted)
• 100 g pomegranate seeds
• Parsley

Cooking

Add the peppers, onion, tomatoes, and chili to a casserole dish with oil, salt, and pepper. Roast at 200°C for 30 mins until peppers slightly blackened.

Remove the peppers (peel and discard the skin) and onion. Add garlic, roast for 15 minutes.

Fry off the tomato paste in olive oil for 5 minutes.

Dry fry the cumin and coriander seeds until fragrant, then grind to a powder.

Blend everything except the walnuts until smooth. Then add the 80g walnuts and blend a tiny bit more.

(Add breadcrumbs if it’s too wet)

Garnish with pomegranate seeds, 10g walnuts, parsley, and a final drizzle of pomegranate molasses.