Recipe Archives->Dips->Mouhamara

Mouhamara
makes about 3 cups

2.5 lb red bell peppers
1-2 small hot chili, such as Fresno or hot Hungarian
1.5 cups (about 6 oz.) walnuts, coarsely ground
1/2 cup wheat crackers, crumbled
1 Tb lemon juice
2 Tb pomegranate molasses or more to taste
1/2 tsp ground cumin
3/4 tsp salt
1/2 tsp sugar
2 Tb olive oil
2 tsp toasted pine nuts or chopped, peeled, and unsalted pistachios
pinch ground cumin ore more
olive oil for garnish

For best results, make the recipe at least one day in advance.
Roast the red bell peppers and the chili either over coals or a
gas burner or under an electric broiler, turning frequently until
blackened and blistered all over, about 12 minutes. Place in a
covered bowl to steam 10 minutes (this loosens the skin). Rub off
the skins, membranes, and seeds. Spread the bell peppers, smooth
side up, on a paper towel and let drain 10 minutes.

In a food processor, grind the walnuts, crackers, lemon juice,
molasses, cumin, salt, and sugar until smooth. Add the bell peppers;
process until pureed and creamy. With the machine on, add the oil
in a thin stream. Add the chili to taste. (If the paste is too
thick, thin with 1-2 Tb water.) Refrigerate overnight to allow the
flavors to mellow.  When ready to serve transfer to a serving dish.
Sprinkle the pine nuts or pistachios and cumin on top and drizzle
with oil.

Printable version: mouhamara.txt.