Muhammara

Ingredients

Quantities for 6 servings.

• 6 piece Red bell peppers
• 200 g Walnuts
• 80 g Breadcrumbs
• 3 tbsp Pomegranate molasses
• 1 tbsp Aleppo pepper
• 3 clove Garlic
• 1 tsp Ground cumin
• 1 piece Lemon
• 100 ml Olive oil
• 4 piece Pita bread, to serve
• to taste Salt

Method

1. Char the peppers over a flame or under the grill until the skin blackens all over.
2. Put them in a bowl, cover it with film for fifteen minutes and remove the skin and seeds.
3. Toast the walnuts in a dry pan for five minutes, until they smell nutty.
4. Pound the walnuts in a mortar or pulse them briefly to a coarse crumb.
5. Blitz the peppers with the garlic, pomegranate molasses, lemon, cumin and Aleppo pepper.
6. Fold in the walnuts and breadcrumbs by hand and season, keeping the mass grainy.
7. Pour in the olive oil in a thin stream, stirring, and chill it an hour before serving.