Muhammara is a dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is commonly associated with Syria and is also found in Lebanon, Iraq, Israel, Palestine and Turkey.
Muhammara is eaten as a dip with bread or as a sauce for kebabs, grilled vegetables, grilled meats, and fish.
1 tsp freshly squeezed lemon juice
1 tsp ground cumin
1 tsp kosher salt
3 tsp pomegranate molasses
1 tsp Aleppo pepper flakes
5 tbsp olive oil
3/4 cup walnuts, lightly toasted
6 tbsp fresh bread crumbs
If using fresh bell peppers, Char on all sides directly on the burner of a gas stove or roast at 400 degrees until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop pepper.
Combine bell pepper, scallions, lemon juice, cumin, salt, 2 tsp pomegranate molasses, 1/2 tsp pepper flakes, 4 tsp olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth. For best results, drizzle olive oil in while processor is running.
Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
Spread mixture into a shallow serving bowl, making a well in the center with the back of a spoon. Drizzle 1 tsp olive oil, 1 tsp pomegranate molasses and 1/2 tsp red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.
