Preparation

1. In a bowl, soak the breadcrumbs with the olive oil, let them rest for 20 minutes.
2. Cut the bell peppers into large cubes and pulverize them using a food processor until you obtain a puree.
3. Add the walnuts to the mixture and pulverize again to obtain a texture with nice chunks.
4. In the bowl of breadcrumbs, add the chili paste, pomegranate molasses, lemon juice, salt and cumin.
5. Add the mixture of walnuts and bell peppers and mix everything together.

Tip: You can add 1–2 tbsp of water or olive oil to this meze to give the muhammra a more sumptuous spread texture. You can also make the texture more creamy by putting all the ingredients in a food processor.