Muhammara

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Red bell peppers
2 lbs	908g / 32oz	Hot chilies (small)
		(such as Fresno, Hot Hungarian)
1/2 cup	118ml	Wheat crackers - crumbled
1 1/2 cups	355ml	Walnuts - (abt 6 oz) - coarsely ground
1 tablespoon	15ml	Lemon juice
3 tablespoons	45ml	Pomegranate Molasses - or more to taste
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Sugar
		Salt - to taste
2 teaspoons	10ml	Olive oil
2 teaspoons	10ml	Pitas - cut into 8 wedges, (large) and toasted

Recipe Instructions

Preheat the grill. Roast the peppers and chiles over the grill or open flame until they are blistered, about 8 minutes. Place in a bowl, cover with plastic wrap and let steam for 10 minutes to loosen the skin. Peel off the skin and remove the seeds. Pat the peppers dry with a paper towel.

In the work bowl of your food processor, combine and process the crackers, walnuts, lemon juice, pomegranate molasses, cumin, and sugar, until smooth. Add the red peppers and process until creamy. With the machine running, add the olive oil in a thin stream. Add the chile pepper and salt to taste. If it is too thick, thin with a few tablespoons of water.

Refrigerate overnight to allow the flavors to mellow. Serve with the toasted pita wedges.

This recipe yields about 3 cups and provides for 16 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2198 broadcast 08-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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