Mohamara

Mohamara

Muhammara is a creamy Aleppo pepper sauce, originating from Aleppo and now also widespread in Anatolia and the Near East.

The main ingredients are usually fresh or dried peppers, chopped nuts, breadcrumbs, olive oil, lemon juice and garlic. It may also contain pomegranate molasses and sometimes spices such as cumin. It is sometimes garnished with mint leaves.

Muhammara, which is to some extent what tarama is to Greece, or hummus to the Middle East, is eaten as a spread on bread or as a sauce. It is also used as a spicy sauce to flavour kebabs, grilled meat or fish, in the same way as harissa in Tunisian cuisine.

Ingredients:
Cashew nuts, red sweet pepper & olive oil.

2 red peppers
1 tablespoon of Aleppo pepper
125 g of walnuts
60 g breadcrumbs, toasted in a pan
2 tablespoons of pomegranate molasses
2 cloves of garlic
2 tablespoons of lemon juice
½ teaspoon cumin
1 teaspoon of salt
4 tablespoons of olive oil

Preparation method:
Cut peppers in half. Remove seeds.
Place on a baking sheet under the broiler until the skin is black.
Place peppers in a sealed bag. Remove peppers after a few minutes and peel.
Blend peppers and nuts in a food processor until smooth.
Add all other ingredients except olive oil and blend.
Add the olive oil and blend slowly until the oil is completely incorporated.
Serve muhammara in a small bowl, at room temperature or chilled, with pomegranate arils for garnish.

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