Muhammara

Muhammara

Ing-

2 red bell peppers             garlic 1 clove                          onion small 1

Hot pepper paste 2 tbsp    bread crumbs toasted                walnuts ground 150 gm

Lemon juice 3 tbsp              pomegranate syrup 2 tsp        curd 1 tbsp

Jeera/cumin seeds coarsely ground 1-2 tsp               salt to taste

Olive oil 150 ml            Turkish flat bread

Method

Roast peppers over the flame until the skin is blackened . put it in a tightly closed paper bag for 10 minutes. Then remove the skin & seeds & mash the peppers in a food processor. Ser aside. Mix it together with garlic, onion, hot pepper paste, bread crumbs & walnuts. When well mixed, add lemon  juice & pomegranate syrup. Add curd, jeera & salt to taste. Slowly add the olive oil & blend well. For a richer flavor make it a day ahead. It stays well in the refrigerator for about 2 days. Serve at  room temperature on pieces of Turkish flat bread or plain crackers.