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Mouhamara Recipe
This bright red spread, which is actually a pepper puree, is always served with Aleppo mortadella. Its heat will vary depending on the type of pepper paste chosen: in the Fattoush Girls kitchen, we prefer to prepare it in a mild and sweet version, because that's how our customers prefer it—it's by far our star product!
Ingredients (makes one liter):
- 190 g (1 1/2 cups) breadcrumbs
- 300 ml (1 1/4 cups) olive oil
- 3 red peppers, cut into large cubes
- 2 tbsp pomegranate molasses
- 2 tbsp sweet chili paste
- 100 ml (2/3 cup + 1 tbsp) lemon juice
- 1 tbsp ground cumin
- 1 tsp salt
- 100 g (1 cup) chopped walnuts
- Pomegranate seeds
- Olive oil
Preparation :
In a bowl, mix the breadcrumbs and olive oil. Let stand for 20 minutes.
Meanwhile, in a food processor, grind the red peppers into a smooth purée.
Transfer the red pepper puree to the bowl with the breadcrumbs. Add the pomegranate molasses, sweet chili paste, lemon juice, cumin, and salt. Mix well with your hands. Add the walnuts and mix well again.
Spread on a serving dish and garnish with pomegranate seeds and a drizzle of olive oil.
Notes: You can add 1 to 2 tablespoons of water or olive oil to this mouhammarra to give it a softer, spreadable texture. You can also make it creamier by blending all the ingredients in a food processor.
Excerpt from the book "Syrian Cuisine, a Cuisine of the Heart" p.118
