Turkish - Muhammara Recipe
By Addylicious
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Ingredients
- 2 large 2 large red bell peppers shopping list
- 2 cloves 2 cloves garlic, minced shopping list
- 1 small 1 small onion, finely chopped shopping list
- 3/4 cup 3/4 cup fresh bread crumbs, toasted shopping list
- 3/4 cup 3/4 cup walnuts, toasted and ground shopping list
- 3 tablespoons 3 tablespoons lemon juice shopping list
- 2 teaspoons 2 teaspoons pomegranate syrup/molasses shopping list
- 1 tablespoon 1 tablespoon yogurt shopping list
- 1-2 teaspoons 1-2 teaspoons cumin seeds, toasted and coarsely ground shopping list
- salt to taste shopping list
- 1/4 cup 1/4 cup olive oil shopping list
- To make Pomegranate Molasses**** shopping list
- Bring to boil 1 quart pomegranate juice (such as Pom Wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups. shopping list
- Or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon. shopping list
Details
Servings 1
Adapted from grouprecipes.com
Preparation
Step 1
**** To make Pomegranate Molasses****
Bring to boil 1 quart Pomegranate Juice (such as Pom Wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups.
Or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon.
This is totally your personal preference as to how much heat you want to incorporate in the dip.
**** To make Pomegranate Molasses****
Bring to boil 1 quart
and simmer on low until reduced to 1-1/3 cups.
Or even easier: simmer any quantity of
on low heat until it is reduced and thick enough to coat a spoon.
How to make it
Roast the peppers over a gas flame or under the broiler, turning until blackened and blistered all over. Place in a bag for 10 minutes to loosen the skins. Slit the peppers open and remove the membranes, stems and seeds. Skin and allow to drain.
Meanwhile, combine the walnuts, bread crumbs, onion, and garlic in a food processor and process until finely ground.
Add the bell peppers, lemon juice, olive oil, and pomegranate syrup/ molasses and blend until creamy.
Add the cumin and chili paste to taste, adjust the seasoning, and scrape into a 2-cup storage jar. Chill
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