Muhammara

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F).

   Ca. 5 min.

2. 2

   Place the red bell peppers, cut side down, on a baking sheet lined with parchment paper.

3. 3

   Roast the peppers in the preheated oven for 25-30 minutes, or until the skins are blackened and blistered.

   Ca. 30 min.

   Kokkens note: Roasting the peppers deeply enhances their sweetness and smoky flavor.

4. 4

   Remove the roasted peppers from the oven and immediately transfer them to a bowl, covering it tightly with plastic wrap or a lid.

   Kokkens note: The steam created will help loosen the skins, making them easier to peel.

5. 5

   Let the peppers steam for 10-15 minutes, then carefully peel off the skins.

   Ca. 15 min.

6. 6

   In a food processor, combine the peeled roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, lemon juice, garlic clove, cumin, red pepper flakes, salt, and black pepper.

   Ca. 2 min.

   Kokkens note: Start with less salt and pepper and adjust to taste later.

7. 7

   Pulse the mixture until it forms a coarse paste. For a smoother dip, process for a longer duration.

   Ca. 1 min.

   Kokkens note: Avoid over-processing; muhammara traditionally has some texture.

8. 8

   While the food processor is running, slowly drizzle in the olive oil until the mixture is well combined and reaches your desired consistency.

   Ca. 1 min.

9. 9

   Taste and adjust seasonings as needed.

10. 10

    Transfer the muhammara to a serving bowl.

11. 11

    Garnish with fresh parsley if desired, and serve immediately with pita bread or raw vegetables.