This spreadable of Syrian origin will become the star of any informal picnic dinner. The secret is in the deep flavour of the roasted, slightly caramelised peppers. A combination of spices makes them rise whole, while the lemon juice refreshes the whole. Although there are as many versions of muhammara as there are families who make it (like hummus, Sunday Roast or brownie, the recipe is slightly different in every house), this one is based on Chef Yotam Ottolenghi’s. If you can’t find pomegranate molasses, you can use another type of molasses that we have more at hand (or reduce half a glass of pomegranate juice). A version for lazy people? Use roasted peppers from a jar.
Productos con los que prepararla
Ingredients
- 3 red peppers (about 600 g)
- 50 g soft bread crumbs
- 3 tablespoons of lemon juice (45 ml)
- 2 tablespoons of pomegranate molasses (30 ml)
- 1½ teaspoon ground cumin (about 7 g)
- 1 small garlic clove
- Chile to taste
- 75 g of walnuts
- 5 spoonfuls of olive oil (and a little more to plate (75 ml plus plate))
- Salt
- Bread sticks or crudités to accompany
Instructions
- Heat the oven at 200℃. Put the peppers on a tray and roast them for about 35 minutes, turning them over from time to time until they smell sweet, have lost their volume and have blackened skin. Take them out, being careful not to burn yourself, and place them in a bowl. Cover it with film and wait for them to cool down.
- When they can be handled without burning, remove the skins and seeds. Place the blade accessory in the Chefbot glass and add the 75 ml oil, 45 ml lemon juice, garlic, 30 ml molasses, cumin, and chilli and salt to taste. Program 30 seconds at speed 6 and close the glass (we are looking for an integrated but rustic texture).
- Open the glass and add the breadcrumbs in cubes and the walnuts (if desired, reserve some for decoration). Program 30 seconds at speed 6 again until a similar texture is achieved. If it is too liquid, you can add a little more bread or nuts, until you get the texture of a thick cream. Serve at room temperature with a little more olive oil on top and bread sticks or crudités.