Prep 5 mins
Cook 5 mins
I saw this recipe from a local magazine and was thrilled to see that it is the same recipe used in the best Mediterranian restaurant in town!!! The chef deigned to release the recipe, hope you enjoy it as much as we do. Here is the excerpt from the magazine: Moohammara is a tradition Lebanese appetizer, though it's less well known that its cousin, hummus. The nuts, red peppers and pomegrante give it a unique texture and a sweet, tangy taste that goes well with a variety of dipping foods. The recipe comes courtesty of Aida Abboud, chef and owner of Aida's Mediterranean Bistro. Abboud has been cooking up Mediterranean delicacies for 14 years. ("Where", Calgary, Alberta, Canada, May,June 2005)
- 118.29 ml walnuts
- 1 medium onion, quarterd
- 59.14 ml pomegranate molasses (or juice)
- 3 roasted red peppers or 59.16 ml red pepper paste
- 118.29 ml olive oil
- 118.29 ml vegetable oil
- crushed dried pita bread
- In food processor, combine onions and walnuts.
- Gradually pour in the pomegranate molasses, mix in the peppers or paste.
- As slowly as possible, add both the olive and vegetable oil to the mixture while the machine is running.
- Gradually add bread crumbs until the mixture turns into a thick paste. Drizzle with olive oil and serve with pita wedges, crackers or cut vegetables.
Excellent. I wasn't sure what pomegrante molasses was, and I used pomegranate syrup instead. I doubled the olive oil and did not use vegetable oil. I was thrilled with the health aspects of this dish. Walnuts are high in omega 3 and pomegrantes are a great source of anti-oxidents. Very attractive pink color.