Muhammara

a hot pepper dip originally from Syria

This recipe has been close to my heart for many years. I used to thicken it with bread but now I like the flavor more of adding extra walnuts. Be sure to drizzle with extra olive oil and sprinkle with parsley, a few nuts and Aleppo chilies. Pomegranate molasses is your best friend in this recipe. Don’t forget to smile while you cook!

Ingredients

• 3 large roasted red bell peppers

• 1 ¼ cups walnut halves

• 3 scallions, chopped

• 1-2 large garlic cloves, peeled

• Pinch of finely ground coffee grounds

• 1-2 tablespoons pomegranate molasses

• 1 tablespoon freshly squeezed lemon juice

• 1 teaspoon ground cumin

• 1/2 teaspoon chile flakes or 1 tablespoon Aleppo chilies

• 1/4 cup olive oil

• Good pinch of Jacobsen Sea Salt

• Wild Voatsiperifery Pepper

Directions

1. Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.

   2. Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, scallions, coffee, garlic, pomegranate molasses, lemon juice, cumin, and salt and chilies. Process until smooth, stopping to scrape down the sides if necessary.

   3. With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Transfer the muhammara to a bowl and serve it at room temperature with roasted meats or a platter of raw or blanched vegetables.