Muhammara

side dish · ⏱ 60 min · 4 portions · 25.0 g carbs / portion · vegetarian · allergens: gluten, tree nuts

v4 · rb0e705f985 20260727Z1751 3 pieces red pepper salt to taste olive oil to taste 🔥 preheat the oven to 200°C 🔥 ⏱ 30-35 min roast the red peppers until skin is blackened ⏳ cover and cool the roasted peppers, then peel and discard skin and seeds 🔪 pat the peppers dry and crush in mortar add breadcrumbs, lemon juice, pomegranate molasses, cumin, chilli and garlic, then pound until well combined 🌀 stir in walnuts, salt, and olive oil adjust with more pomegranate molasses and salt to taste for intense flavour scoop into a shallow bowl and create a wavy texture 🍽 drizzle with extra olive oil and serve at room temperature Muhammara 🎉 50 g fresh breadcrumb ½ tbsp lemon juice 1 tbsp pomegranate molasses 1½ tsp ground cumin 1 tbsp aleppo chilli flakes 1 piece garlic clove 50 g walnut 2 tbsp olive oil walnut, olive oil salt salt olive oil
http://flowcooking.food/en-us/recipe/259/muhammara/