I bought some pomegranate molasses from a Middle Eastern shop the other day. The woman at the store told me she had 2 kinds and that one was sweeter than the other. She suggested I buy the more tart one for cooking which I thought made sense as I could always add honey or other sweetener, if needed. I made a bulgur with pomegranate molasses last night (NYT adaptation of a Claudia Roden recipe) last night and it was just okay. So I wanted to double check, since I've never seen recipes distinguish, which kind of pomegranate molasses do you use?
Also, I was going to try the muhammara (red pepper-pomegranate molasses and walnut dip) that Miss Claudy posted a while back. I have the list of ingredients but no instructions - am I meant to roast the peppers or walnuts first or do I just throw everything into a cuisinart as is?