An Antakya meze known for its sweet-spicy-sour balance, in which roasted peppers, walnuts, and pomegranate molasses are thickened with breadcrumbs. Served with bread and grilled dishes, muhammara is the deep-red star of any meze platter.
Put the charred pepper, walnuts, garlic, pomegranate molasses, tomato paste, red pepper flakes, cumin and salt in a food processor and process into a coarse paste.
Add the breadcrumbs and olive oil and stir; the mixture should reach a consistency that holds its shape on a spoon. Careful: If it's too runny, thicken it with more breadcrumbs.
Let the meze rest in the refrigerator for at least an hour; once the flavors settle, drizzle with olive oil and serve.
Important: Don't make the muhammara too runny; it should have a paste-like consistency that holds its shape on a spoon — thicken it with breadcrumbs if needed. Adjust the spice level with red pepper flakes. Contains walnuts (tree nuts) and gluten (breadcrumbs).
Leaving some of the walnuts coarsely chopped gives the muhammara a pleasant crunch; instead of grinding all of it smooth, mix in the last few spoonfuls by hand.
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