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Syrian Hot And Sweet Red Peper Dip With Walnuts and Pomegranite

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Syrian Hot And Sweet Red Peper Dip With Walnuts and Pomegranite

Miss Claudy | May 3, 2006 01:03 PM

I am on a pomegranite jag. Here is a killer dip.

MUHAMMARA from Syria

7-ounce jar roasted red peppers, drained (I make my own)
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
Toasted pita triangles, as an accompaniment
*Available at Middle Eastern markets

In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste, until the mixture is smooth. With the motor running, add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles or raw veggies. Tastes best if you let it age for a day or too.

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