How to make
For this delicious and slightly spicy Arabic spread, you will need 5-6 red peppers, roasted and peeled.
Since it's not the season for nice red peppers, I used ones from a jar that are sterilized with just salt.
I strained the peppers in a colander and then chopped them.
In the blender jug, add the peppers, the chopped 2 cloves of garlic, walnuts, breadcrumbs and olive oil.
Blend until smooth.
Then add the spices (salt, black pepper, cumin, pul biber) and 2 tablespoons of pomegranate sauce.
Mix well and then drizzle with olive oil.
If desired, you can sprinkle the pepper spread with some coarsely chopped walnuts.
I chose to sprinkle with finely chopped fresh parsley, which goes wonderfully with this spread.
Refrigerate for an hour to chill and flavor, then serve with toasted slices of bread.
Enjoy my Muhammara - Arabic Spread with Roasted Peppers and Walnuts!
* Pul biber is a traditional Turkish spice. It is prepared from hot red peppers, dried without the seeds and crushed into fine flakes, lightly salted and greased with sunflower oil. Pul biber has a deep red color, a pleasant fruity aroma and mild spiciness. It is suitable for meat and vegetable dishes, for sprinkling salads, cheeses, eggs, etc.
Pomegranate sauce has a sweet and sour taste and is used to flavor salads, create sauces and as a marinade for meat. Pomegranate sauce is rich in iron, has powerful antioxidant, antiviral and antibacterial properties and reduces bad cholesterol.
