Mouhamara Recipe

Introduction

Ingredients

• 2 red bell peppers
• 1 cup walnuts
• 1/2 cup bread crumbs
• 2 garlic cloves
• 1 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 cup olive oil
• Salt to taste

Instructions

1. Preheat the oven to 400°F.
2. Wash the red bell peppers and remove the stems and seeds.
3. Place the red bell peppers on a baking sheet and bake them in the preheated oven for 20-25 minutes or until the skin is charred and blistered.
4. Once the peppers are roasted, remove them from the oven and let them cool for 10 minutes.
5. Remove the skin from the peppers and discard it.
6. In a food processor or blender, add the roasted red peppers, walnuts, bread crumbs, garlic cloves, pomegranate molasses, lemon juice, ground cumin, smoked paprika, cayenne pepper, olive oil, and salt to taste.
7. Pulse the mixture until it is smooth and creamy. You can add more olive oil if the mixture is too thick.
8. Transfer the mouhamara to a serving bowl and garnish it with chopped parsley, walnuts, and a drizzle of olive oil.
9. Serve the mouhamara with pita bread or vegetables.

Nutrition

• Serving size: 2 tablespoons
• Calories: 110
• Total fat: 9g
• Saturated fat: 1g
• Cholesterol: 0mg
• Sodium: 110mg
• Total carbohydrates: 6g
• Dietary fiber: 1g
• Sugars: 2g
• Protein: 2g

Tips

• You can use store-bought roasted red peppers if you don't have time to roast them yourself.
• Make sure to remove all the seeds from the red peppers before roasting them.
• Adjust the amount of cayenne pepper according to your taste. If you like it spicy, you can add more.
• You can store the mouhamara in an airtight container in the fridge for up to 5 days.
• If the mouhamara is too thick, you can add more olive oil or a little bit of water to thin it out.

Conclusion