Syrian Muhammara Recipe 2018 AFTD Food For Thought Campaign #endFTD

We had this with roasted chicken at a pot luck on Labor Day weekend a few weeks ago. It was a hit with everyone. We didn’t have fresh pomegranates to decorate the dish, so we used pine nuts. Mom uses crushed saltines to make this delicious dip. In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.

muhammara

Ingredients

  • 6 red bell peppers
  • 1/2 cup walnuts
  • 3 tablespoons pomegranate molasses
  • 2 tablespoons olive oil
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon freshly-squeezed lemon juice
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1/2 cup bread crumbs

instructions

  1. Preheat oven to 375 degrees F (190 C).
  2. Roast whole peppers on a large baking tray for 30 to 40 minutes.
See the rest of the directions at https://thishealthytable.com/blog/muhammara

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September 27, 2018 from 6:00 to 9:00 PM

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