Muhammarah Red Pepper Dip محمرة
recipe by Umm O'Sama
2 cups Ajvar red pepper spread (hot or mild, depending on tastes)
¼ cup bread crumbs
½ cup walnuts, coarsely chopped
¼ cup pomegranate molasses
½ teaspoon ground cumin
a pinch of salt
extra virgin olive oil (for drizzling)
Place the red pepper spread, bread crumbs, pomegranate molasses, cumin, and salt in a bowl and mix well. Fold the chopped walnuts into the mixture. Spoon into serving platter or bowl. Garnish with olive oil and serve chilled as a dip with pita bread or as a side dish.
Makes 12-16 servings.
2 cups Ajvar red pepper spread (hot or mild, depending on tastes)
¼ cup bread crumbs
½ cup walnuts, coarsely chopped
¼ cup pomegranate molasses
½ teaspoon ground cumin
a pinch of salt
extra virgin olive oil (for drizzling)
Place the red pepper spread, bread crumbs, pomegranate molasses, cumin, and salt in a bowl and mix well. Fold the chopped walnuts into the mixture. Spoon into serving platter or bowl. Garnish with olive oil and serve chilled as a dip with pita bread or as a side dish.
Makes 12-16 servings.
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