Page 10 - 201415_TOH_Cookbook

MUHAMMARA
MUSANTE FAMILY, OAKLAND, CA
INGREDIENTS
Makes about 1 cup
2 large red bell peppers 1/2 cup walnuts 1 to 2 tablespoons olive oil 1/4 cup panko breadcrumbs
or matzo meal 2 tablespoons pomegranate molasses 2 tablespoons lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Salt, to taste Chopped mint or parsley, for garnish
“Our family enjoys this Middle Eastern red pepper-walnut spread because it is versatile, easy, healthy and, best of all, delicious. Use it as a topping for baked fish, a dip for pita chips or a spread for sandwiches.” Judy and Jay Musante
fttfttPREPARATION 1. Preheat oven to 375°F. Split the bell
peppers in half and remove the stems, seeds and ribs. Place the peppers on a baking sheet and roast until soft, about 35 minutes. Remove the baking sheet from the oven.
2. Lower the oven to 350°F. On a clean baking sheet, toast the walnuts until lightly brown and aromatic, about 8 minutes.
3. In a food processor, pulse the olive oil briefly to coat the blades. Add the walnuts and panko and pulse until a smooth paste forms. Add the roasted peppers, pomegranate molasses, lemon juice, cumin, coriander and a few pinches salt. Pulse until smooth.
4. Spoon into a serving bowl. Cover and refrigerate for 1 hour to allow the flavors to meld. Sprinkle mint or parsley on top before serving.
fTaste of Home – Page 6