Muhammara (Red Pepper and Walnut Paste)​

Ingredients

• 6 unitRed peppers
• 236.59 mlWalnuts

Directions

1. 1

   Start by charring the skin of the red peppers directly over the stove burner. Turn them constantly until the entire skin is black and bubbling.

2. 2

   While the peppers are charring, toast the walnuts in a pan over medium heat for a few minutes, until they are slightly golden and aromatic.

3. 3

   Transfer the charred peppers to a bowl and immediately cover with a plate or plastic wrap to steam. Let them rest for 20 minutes.

   20 min
4. 4

   After the resting time, open the peppers, remove the seeds, and carefully scrape off the charred skin with a knife, discarding it. Do not worry if some of the charred bits remain for a smoky flavor.

Ingredients

• a gostoSalt
• a gostoSweet paprika
• 2 tablespoonsPomegranate molasses
• 3 tablespoonsExtra virgin olive oil

Directions

1. 1

   In a food processor, add the peeled and seeded peppers, the toasted walnuts, salt, sweet paprika, and pomegranate molasses.

2. 2

   Process the mixture until you obtain a thick and textured paste. If necessary, add the extra virgin olive oil and process again until the desired consistency is reached. You can leave some small pieces for a more rustic texture.

3. 3

   Serve the Muhammara with Syrian bread, toast, or raw vegetables.