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Note: Muhammarah may be made several days in advance.
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It sotres well, refrigerated, in glass jars.
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Bring it to room temperature before serving.
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You will also need: 1.
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A baking sheet.
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2.
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A medium-sized bowl and a small bowl.
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3.
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A chopping board and knife.
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4.
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A food processor or blender.
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Put the red peppers on a baking sheet.
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Adjust the top oven rack so that it is quite close to the ovens top grilling flame.
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Turn on the oven grill to high (if it is an adjustable one).
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Place the red peppers under the flame, quite close to it, and grill them for 15-20 minutes on each side.
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The skin will be charred black and the flesh soft.
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Transfer the grilled peppers to a bowl.
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When they are cool enough to handle, transfer them one at a time to the chopping board and remove their stalks, stems and peel.
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Pour the juices that have collected in the bottom of the bowl into a small bowl and set them aside.
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Put the peppers in the food processor or blender and process them, using the pulse setting, until they become a coarsely textured puree.
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Put the pureed peppers back in the medium-sized bowl.
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Add the bread crumbs, cumin, red pepper flakes, lemon juice, pomegranate syrup, olive oil, tahini, and coarsely ground walnuts and stir everything together.
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If the mixture is too thick, thin it with some of the reserved juice from the roasted peppers.
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Taste and add salt to your liking.
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A suggestion for serving: Arrange the spread on a plate lined with leaves of romaine lettuce and sprinkle the spread with finely cut threads of lemon zest and/or chopped walnuts or whole walnut halves.
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This version of Muhammarah is adapted from a recipe by Anissa Helou who writes about Middle Eastern and Mediterranean food on her website Anissas.com.
