Muhammara with black molasses
4 servings
60 minutes
Muhammara with black molasses is a vibrant dish of Jewish cuisine that harmoniously combines the sweetness of roasted red peppers, the richness of walnuts, and the subtle tartness of pomegranate molasses. This appetizer has ancient roots and is popular in various forms in the Middle East. Its silky texture and deep flavor make muhammara an ideal complement to pita or fresh bread. Aromatic cumin and spicy cayenne pepper add zesty notes, turning each bite into a gastronomic delight. This versatile dish is suitable for both festive tables and everyday dinners, enlivening the flavors of traditional cuisine.
1
Preheat the oven to 200 degrees. Place the peppers on a baking sheet and roast until the skin starts to char, about 20 minutes. Transfer to a plastic bag and let sit for 15 minutes. Peel off the skin, remove the seeds, and transfer to a blender.
- Red sweet pepper: 340 g
2
Add walnuts, breadcrumbs, olive oil, molasses, cumin, cayenne pepper, and minced garlic. Blend everything well until smooth. Season with salt to taste and transfer to a serving bowl. Serve with pita.
- Crushed walnuts: 1 glass
- Panko breadcrumbs: 200 g
- Olive oil: 2 tablespoons
- Pomegranate molasses: 2 teaspoons
- Ground cumin: 1 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Garlic: 2 cloves
- Salt: to taste
- Pita bread: to taste
