Muhammara

An essential delicacy of the Arab mezze. It is served as a thick sauce that should be spread over pita bread or similar.

Its origin is uncertain. Some claim that it is Syrian-Lebanese, others Turkish, but the only certainty is that it is as ubiquitous as hummus, although much more unknown, at least in the West. Like hummus and other oriental sauces, it can be found packaged in Arabic food stores, but making it at home allows you to better regulate the flavor you want to give it.

INGREDIENTS :

• 1 small can of roasted red bell peppers (or roast your own)
• 1 handful of walnuts (approximately 1 dozen)
• 2 cloves of garlic (without the central green germ)
• 1 third cup of extra virgin olive oil (60 ml)
• 1 teaspoon cumin
• Half a teaspoon of hot red paprika (sweet if you are not fond to spicy)
• half a teaspoon of salt
• 2 slices of bread (French type, with crust)
• 2 teaspoons of grenadine
• 1 tablespoon lemon juice

We're going to make a thick sauce. To do this, we will finely chop the garlic cloves and the cumin as well as the nuts that, previously, we will have fried in the pan with a teaspoon of olive oil. 

Once we have this finely chopped we will put it in the glass of the arm blender with the rest of the components except the pita bread. We give a couple or three of blows (so that it is thick) and it is ready to consume dipping or spreading pita bread. Easy, isn't?