Walnut and Pomegranate Salad

1. 1

   Grind the walnuts in the food processor.

2. 2

   Soak the bread in water, squeeze it dry, and put it in the processor with the walnuts.

3. 3

   Add the pomegranate molasses, cumin, chili pepper, a little salt, the olive oil, and 3 tablespoons of water and blend to a soft paste.

4. 4

   If it is too stiff, add another tablespoon or so of water.

5. 5

   Serve spread on a flat plate, sprinkled, if you like, with the pine nuts fried in a drop of oil until they only just begin to color.

6. 6

   If you want it hot, add 1 teaspoon or more of harissa, the North African chili puree that you can buy in jars or tubes in Middle Eastern and North African stores.

7. 7

   A few stores sell an artisan quality that is particularly good.

8. 8

   Another version of muhammara is a 50/50 blend of walnuts and pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.