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morsels45 said

Muhammara

Roasted red pepper and walnut, thick with pomegranate molasses and chilli.

Muhammara
Photo: Krista, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make muhammara

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With roasted peppers

40 minutes · serves 6 · Very easy

What you need

  • 4 red peppers
  • 150g walnuts, toasted
  • 60g breadcrumbs
  • 2 tbsp pomegranate molasses
  • 1 tsp Aleppo pepper
  • 1 tsp cumin
  • 1 garlic clove
  • 3 tbsp olive oil
  • Lemon
  • Salt

What you do

  1. 1Roast or char the peppers until blackened, then steam them in a covered bowl for 10 minutes and peel.
  2. 2Pulse the walnuts and breadcrumbs first, on their own, to a coarse rubble.
  3. 3Add the peppers, molasses, spices, garlic and lemon and pulse again. Stop while it is still rough — smooth muhammara is a dip that has lost its nerve.
  4. 4Work in the oil by hand.
  5. 5Rest an hour. More molasses if it needs sharpening, more Aleppo if it needs heat.

From a jar of peppers

15 minutes · serves 4 · Very easy

What you need

  • Jarred roasted peppers, drained well
  • Walnuts
  • Breadcrumbs
  • Pomegranate molasses
  • Aleppo pepper
  • Olive oil

What you do

  1. 1Dry the peppers on paper first or it will be watery.
  2. 2Same pulsing. Fifteen minutes to something people ask about.