1tbsp Aleppo spice blendor another mild spice blend such as harissa
½lemonjuice of
1garlic cloveminced
1teaspoonpaprika
2tablespoonpomegranate molasses
kosher salt
½cupgluten free bread crumbs
Instructions
Preheat oven to 450°
Put whole peppers on a lightly oiled baking sheet, not touching
Roast peppers 20 minutes, turning a couple of times
Remove peppers from oven and put into a bowl with a lid (I use a plate), or cover with foil
Allow the peppers to steam 10 minutes, then remove the cover and let them cool
In a food processor, add the olive oil, spice mix, lemon juice, garlic, paprika, pomegranate molasses, and salt. Pulse to blend
Add the cooled peppers and the walnuts to the food processor and pulse until the mixture is a texture that you like. (Don't over process)
Add the breadcrumbs, and pulse again until blended
Transfer the muhammara to a bowl. Garnish with a drizzle of pomegranate molasses
Notes
If your walnuts are not toasted, use the heat from the oven after roasting the peppers. Spread the walnuts on the baking sheet you used for the peppers and put them in the still-hot oven for about 5 minutes. Remove and allow to cool before using them.In case you missed it in the body of the post, you can make pomegranate molasses by boiling pomegranate juice, then simmering until it is reduced by half and thickened. Remove from heat and allow it to cool before using it.Optional garnishes for muhammara are pomegranate seeds, walnuts, fresh parsley, mint, or sliced scallions.If you use gluten-free breadcrumbs, this recipe is gluten-free and every bit as good.