Muhammara ~ Roasted Red Pepper Dip

 Muhammara is a spicy dip made with red bell peppers, walnuts, breadcrumbs , pomegranate

 molasses and olive oil. It is served as a dip with bread or chips, as a spread on toast or used as a

 sauce for kebabs or grilled meat. This dip originates from Aleppo-Syrian city. Can also be found in

 Turkey where Arab dishes are more common.  Pomegranate molasses gives a very nice sweet and

 tangy flavor to this dish, also Aleppo peppers which  are native to Syria and are used in various

 dishes. If you do not find pomegranate molasses  add some lime juice and honey or sugar to give

 that sweet and tangy flavor. Also Aleppo peppers can be replaced with regular chili flakes.

This recipes goes to Week 4 Day 2 of Blogging Marathon 132 under the theme " Let's pack to Middle

 East".

Ingredients:

Red bell peppers 2

Walnuts 1 cup

Olive oil 4 tbsp

Garlic clove 1

Bread crumbs 3/4 cup

Tomato paste 2 tbsp

Pomegranate molasses / lime juice 2 tsps

Sugar / Honey 1/2 tsp

Salt to taste

Aleppo pepper / Red chili flakes 1/2 tsp

Preparation:

Pre heat oven to 400 Degrees F.

Wash the bell peppers, cut into 1/2 and brush them with  olive oil.

Roast them for 30 minutes, turning them once or twice in between.

Let them cool completely to remove the skin.

Transfer the peeled bell peppers into blender or food processer along with garlic, walnuts, olive oil,

 bread crumbs, chili flakes, salt, sugar, lime juice and tomato paste.

Blend everything to smooth paste.

Transfer it to serving bowl, add some olive oil, chopped parsley and chopped  walnuts.

Serve with pita chips, bread or veggies.

Check to see what my fellow bloggers are cooking for Blogging Marathon 132.