Roasted Red Pepper and Walnut Muhammara
Ingredients
- 3 pcRed bell pepper (whole)
- 100 gWalnut kernel (toasted)
- 50 gBreadcrumbs (fine)
- 1 pcGarlic (minced)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspHot pepper en poudre
- 1 pinchFleur de sel
- 2 tbspPomegranate molasses
Method
A thick, brick-red dip, both creamy and textured. You can taste the sweetness of charred peppers, the crunch of toasted walnuts, and a sharp acidic finish.
- 1
Place the peppers under the oven broiler. The skin should blister, blacken, and loosen. Turn them regularly for even cooking.
- 2
Seal the hot peppers in a bag or a covered bowl for 10 minutes. The steam helps the skin peel off easily. Remove the skin, seeds, and white membranes.
- 3
Toast the walnuts in a dry pan for a few minutes. When a nutty aroma develops and they turn slightly golden, they are ready.
- 4
In a mortar or food processor, grind the peppers, walnuts, garlic, breadcrumbs, pomegranate molasses, and spices. Drizzle in the olive oil to bind everything together. The texture should remain rustic, not a smooth puree.
Frequently asked questions
How do you get this dish right?
- Don't skip resting the peppers in a covered bowl; it's the key to easy peeling.
- Keep a few walnut pieces for garnish to add visual depth.
- If it's too thick, loosen it with a spoonful of warm water instead of adding too much oil.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight jar. The oil will solidify, so take it out 15 minutes before serving.
