This evening I'm heading out to a party and I was looking for something to bring as an appetizer. When Clotilde over at the Chocolate & Zucchini blog posted a Middle Eastern roasted red-pepper and walnut dip called muhammara I knew I found my dish. I followed Clotilde's recipe and it came out delicious. I didn't have any pomegranate molasses so I made my own version. I took the seeds of half a pomegranate and cooked them up with a couple tablespoons of sugar. I crushed them up well and strained it off. It had a nice flavor so I think it was ok. No smoked salt either but I added a wonderful smoked paprika that I have from Spain. The roasted red peppers were so sweet and the walnuts and cashews are so rich. The cumin adds a nice spice that mingles with the smoky paprika. I think people will like it.
1 comment:
That looks really lovely! A lot more fluid than the one I made - that's what I get for leaving out the oil, I suppose! :)
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