Recipe: Red Pepper Delight - Muhammara

Red Pepper Delight - Muhammara

This tasty well-known Aleppo dish, usually served as an appetizer, adds colour to the meal.

1 1/2 cups ground walnuts
4 large sweet red peppers
1 tablespoon pomegranate syrup, dissolved in a little water
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon ground coriander seeds
1/2 teaspoon cumin
1/4 teaspoon cayenne
2 tablespoons toasted pine nuts
2 tablespoons olive oil

Place walnuts in a mixing bowl and set aside.

Place peppers in an oven, then bake for about an hour, turning them over a number of times until they blister on all sides. Remove from oven and allow to cool, then skin and remove seeds. Chop very finely or process in a food processor for a minute, then transfer to mixing bowl and combine with walnuts and remaining ingredients, except pine nuts and olive oil. Spread on a platter, then chill for about 2 hours.

Just before serving, decorate with pine nuts and sprinkle with olive oil, then serve with crackers or pita bread.

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