| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
|
|
A; (7-ounce) jar |
|
|
; roasted red |
|
|
; peppers, drained |
| 2/3 |
c |
Fine fresh bread crumbs |
| 1/3 |
c |
Walnuts; toasted lightly and |
|
|
; chopped fine |
| 2 |
|
Garlic cloves; minced and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt, up |
|
|
; to 4 |
| 1 |
tb |
Fresh lemon juice; or to taste |
| 2 |
ts |
Pomegranate molasses* |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried hot red pepper flakes |
| 3/4 |
c |
Extra-virgin olive oil |
|
|
Toasted pita triangles as an |
|
|
; accompaniment |
INSTRUCTIONS
*available at Middle Eastern markets
In a food processor blend together the peppers, the bread crumbs, the
walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin,
the red pepper flakes, and salt to taste until the mixture is smooth and
with the motor running add the oil gradually. Transfer the muhammara to a
bowl and serve it at room temperature with the pita triangles.
Makes about 1 3/4 cups.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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