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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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***You can supposedly find pomegranate syrup (aka pomegranate molasses) in the stores, but I’ve never come across any myself, and it’s so easy to make that I’ve pretty much stopped looking for it commercially. Simmer 3 parts pomegranate juice to 1 part sugar until it thickens, 45 minutes or longer (depends on how syrupy you want it). Keeps in fridge for, well, quite awhile. Especially if you make muhammara as often as I do. :P Ingredients:
4 medium red bell peppers, roasted and peeled |
2/3 cup breadcrumbs |
1 2/3 cups walnuts, toasted |
12 -16 garlic cloves |
1/2 teaspoon garlic powder |
1 pinch salt |
1 teaspoon cumin |
1 1/2 tablespoons lemon juice |
1/4 cup pomegranate syrup |
3 -4 tablespoons olive oil |
Directions:
1. Roast, steam, peel, and de-seed red bell peppers. Toast the walnuts in a dry pan while you’re waiting for the peppers to roast. Food process peppers (and that “juice” you remembered to save!), breadcrumbs, walnuts, garlic, lemon juice, pomegranate syrup, and spices. Slowly drizzle in olive oil until desired consistency.
2. It’s good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. You just might end up adding more garlic when you don’t actually need it (ha, as if there was such a thing!). When I make and serve this on the same day, I usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
3. Chill if possible, and serve with romaine leaves, vegetables, or homemade pitas.
4. (serving size is approximately 1/4 c).
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