Mhammara [Red Pepper and Walnut Sauce]
Source: Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook
Serves: 2.5-3.0 cups
- 4 sweet red peppers
- 1 garlic clove, crushed
- sea salt
- 1.5 c walnuts, very finely chopped
- 1/2 c toasted bread crumbs
- 1 tsp ground Middle Eastern pepper (e.g., Aleppo)
- 1/4 tsp ground cumin
- 4 tsp pomegranate syrup
- 2 tsp lemon juice
- extra-virgin olive oil
- toasted pine nuts, for garnish
Roast peppers until black and blistered. Place in plastic bag to steam in own heat for 20 minutes, then peel and discard seeds and internal white membranes. Coarsely chop.
Toast bread crumbs in a skillet, until browned.
In mortar, crush garlic and salt into a paste, then pound in walnuts and toasted bread crumbs. Continue pounding into a paste, then stir in peppers, cumin, pomegranate syrup, lemon juice, and one tablespoon of olive oil (add more as needed). Or use a food processor, which won't come out as smooth.