Muhammara
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Red bell peppers |
| 2 | smalls | Hot chilies, such as Fresno, |
| Hot Hungarian | ||
| ½ | cup | Wheat crackers, crumbled |
| 1½ | cup | ( 6 ounces ) walnuts |
| Coarsely ground | ||
| 1 | tablespoon | Lemon juice |
| 3 | tablespoons | Pomegranate Molasses- |
| Sometimes more to taste | ||
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Sugar |
| Salt to taste | ||
| 2 | teaspoons | Olive oil |
| 2 | larges | Pitas, cut into 8 |
| Wedges and toasted | ||
Directions
Preheat the grill. Roast the peppers and chiles over the grill or open flame until they are blistered , about 8 minutes. Place in a bowl, cover with plastic wrap and let steam for 10 minutes to loosen the skin. Peel off the skin and remove the seeds. Pat the peppers dry with a paper towel. In the work bowl of your food processor, combine and process the crackers, walnuts, lemon juice, pomegranate molasses, cumin, and sugar , until smooth. Add the red peppers and process until creamy. With the machine running, add the olive oil in a thin stream. Add the chile pepper and salt to taste. If it is too thick, thin with a few tablespoons of water. Refrigerate overnight to allow the flavors to mellow. Serve with the toasted pita wedges.
Yield: about 3 cups
ESSENCE OF EMERIL SHOW #EE2198