Recipe: Muhamarra
Published December 14, 2017
Ingredients:
- 2 large sweet red bell peppers
- 1 c. walnuts, toasted and coarsely chopped
- 2-3 garlic cloves, peeled and chopped
- 1 ½ tbsp. pomegranate molasses or balsamic vinegar
- ¼ tsp. crushed red pepper flakes, plus more to taste
- 1 ½ tsp. ground cumin
- ¼ tsp. ground coriander
- 1 tsp. coarse kosher salt, plus more to taste
- Juice of one freshly squeezed lemon
- 3/4 c. fresh breadcrumbs, plus more as needed to thicken
- 2-3 tbsp. olive oil
Directions:
- Roast whole red peppers directly over burners on your stove, or under an oven broiler, turning until all sides are charred.
- Transfer pepper to a bowl and cover bowl tightly with plastic wrap. Set aside for 5-10 minutes.
- Pull charred skin off of each pepper. Remove stem and carefully open pepper. Scrape out seeds and membrane; set aside.
- In bowl of a food processor fitted with steel blade, combine red peppers, walnuts, garlic, pomegranate molasses or balsamic vinegar, crushed red pepper flakes, cumin, coriander, salt, lemon juice, and breadcrumbs, and 2 tbsp. olive oil. Pulse to combine.
- Check consistency and add a tablespoon or more of olive oil until desired consistency is reached.
- Taste for seasoning, adding more salt or red pepper flakes, as desired.
Makes 2 cups of sauce.