Time 35 minutes
Yields Makes 2 1/3 cups

Roast the red peppers on a rack over the burner on a gas stove or on a grill until blackened and blistered all over, about 10 minutes. Once they are roasted remove them from the rack to a paper bag and let stand until they are cool enough to handle.


Remove all the charred skin from the peppers, and remove the stems and seeds.


Combine roasted peppers, garlic, crushed cumin seeds, lemon juice and pomegranate molasses in a food processor and process until almost smooth. Add the walnuts and bread crumbs and process until chunky smooth.


Add the salt, Aleppo pepper and olive oil and process just until combined. Cover and refrigerate until ready to serve. It can be refrigerated for up to three days.

Pomegranate molasses is available at well-stocked supermarkets and Middle Eastern markets. Muhammara is great served with roasted or grilled meat, such as lamb kebabs, and pita bread.

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