Sweet and sour and earthy and piquant, muhammara is one of the first dished I learned to make in a restaurant. It always satisfies my snacky cravings.
- 1 cup panko bread crumbs
- ¾ cup toasted walnuts
- 5 piquillo or other roasted red peppers, about 2/3 cups' worth
- 1.5 tablespoons lemon juice
- 1.5 teaspoons Aleppo pepper
- 1 tablespoon pomegranate molasses
- 1 teaspoon of cumin
- 1 teaspoon plus more salt to taste
- Pinch of sugar
- ½ cup or more fruity extra virgin olive oil
- Sumac, to garnish
- Pide, to serve
In a food processor, pulse together bread crumbs and walnuts until roughly chopped (do not overprocess into a paste). Turn this mixture out into a bowl. Next, in the food processor combine the peppers, lemon juice, Aleppo pepper, pomegranate molasses, cumin, sugar and salt. Add the walnut mixture back into the food processor and pulse several times to combine the sauce and the nuts. Return the mixture to the bowl and stir in the olive oil until well blended. Add more salt and sugar as needed, adjust with more Aleppo pepper or lemon juice if desired. Garnish with sumac. Serve at room temperature with fresh pide.
Makes about 1-3/4 cups