Muhammara: Turkish cream of peppers, nuts and black garlic
Muhammara is a cream of peppers and nuts typical of the Aleppo area in Syria and of Turkish cuisine. Its consistency is rather dense and its preparation is really easy and essential.
Among the ingredients there is common garlic, in a generous quantity. As much as I like garlic and as much as I am convinced that in many dishes it is also good in abundance, objectively it is quite invasive and with various side effects.
The Muhammara recipe
The Muhammara recipe is very simple and fast due to the fact that the ingredients to be used are few. The result, however, is surprising.
– n. 2 slices of toasted bread
– n. 4 peppers
– 65 g walnuts
– n. 2 cloves of black garlic
– 1 tablespoon of lemon juice
– 1 tablespoon of pomegranate syrup (optional)
– q.s. cumin powder (I abound because I like it)
– q.s. chili pepper (here I don’t abound)
– 6 tablespoons of extra virgin olive oil
How to prepare muhammara: first turn on the oven at 180 ° and cook the peppers for about 40 minutes: let them cool, remove the skin and cut them into chunks. Grate the freshly toasted bread.
Combine all the ingredients and work in the mixer until you get a cream of the consistency you prefer. Serve immediately with bread, focaccia, meat or fish.