Spicy walnut and red pepper pâté (muhammara)
Serve this Middle Eastern spread in small, halved sweet peppers, on cucumber slices or in a bowl with fresh bread.
Yield: 8 servings
INGREDIENTS
2 medium-size red bell peppers
2 cup walnuts (about 7 ounces), plus walnut quarters or halves for garnish 1⁄2 cup dry breadcrumbs
1 or 2 red Fresno peppers (optional), seeds removed if desired, finely chopped
2 tablespoons pomegranate molasses or strained fresh lemon juice
2-3 tablespoons extra virgin olive oil 2 teaspoons sugar
1 1⁄2-2 tablespoons paprika
1 teaspoon ground cumin
Sea salt to taste
1-3 teaspoons crushed, semi-hot Turkish red pepper or Aleppo pepper (coarsely ground, semi-hot Middle Eastern red pepper) or 1⁄2 teaspoon cayenne pepper, or to taste (optional) Halved small sweet peppers, small cucumber slices or fresh flatbread (for serving)
Chopped Italian parsley (garnish)
PROCEDURE
1. Preheat broiler. Set bell peppers on a slotted broiler pan or in a roasting pan, lined with foil if you like. Broil, turning peppers a few times, until they are charred on all surfaces, about 7-12 minutes. Remove from broiler.
2. If you broiled the peppers on foil, enclose them in the foil; otherwise put them in a bowl and cover, or put them in a plastic or paper bag and close bag. Let stand until cool enough to handle. Peel with aid of a paring knife. Cut them in half, draining off any liquid. Cut peppers in pieces, discarding cap and seeds.
3. Grind walnuts and breadcrumbs in a food processor until fine. Add chopped red Fresno pepper and peeled sweet pepper pieces and process to mix. Add pomegranate molasses, 2 tablespoons olive oil, sugar, paprika and cumin and process to a paste, leaving a few chunks if you like.
4. Transfer mixture to a bowl. For a thinner or moister spread, stir in 2-3 tablespoons water by teaspoons.
5. Add salt to taste and, if desired, semi-hot red pepper or cayenne and more pomegranate molasses or sugar. Refrigerate for 1 hour to blend flavors.
6. Drizzle with olive oil, if desired, and garnish with parsley and walnuts. Serve with halved peppers, cucumber slices or fresh flatbread