Mouhamara with roasted peppers, Grenoble walnuts and pomegranate molasses

Name: Mouhamara with roasted peppers, Grenoble walnuts and pomegranate molasses
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 portions
Ingredients: Mouhamara with roasted peppers, Grenoble walnuts and pomegranate molasses:; 4 red peppers; 250 ml Grenoble walnuts; 3 cloves of garlic; 15 ml harissa paste; 2 ml of tomato paste; 125 ml coarse breadcrumbs or dry bread; 5 ml of ground cumin; 85 ml of pomegranate molasses; 45 ml of walnut oil; 85 ml of olive oil; Ground chilli to taste; Salt

Mouhamara with roasted peppers, walnuts and pomegranate molasses

Mediterranean tartinade made with mouhamara, roasted peppers, walnuts and pomegranate molasses, perfect for an appetiser or to accompany your dishes.

Ingredients

4 red peppers
250 ml walnuts
3 cloves of garlic
15 ml harissa paste
65 ml tomato paste
125 ml coarse breadcrumbs or dry bread
5 ml ground cumin
85 ml pomegranate molasses
45 ml walnut oil
85 ml olive oil
Crushed chilli to taste
Salt

Preparation

Preheat the oven to broil.
Place the peppers on a baking sheet and bake for 10 to 15 minutes, turning them occasionally until the skin is completely charred. Place in a bowl and cover with plastic wrap. Let cool to room temperature.
Once the peppers have cooled, peel off the skin; it should come off easily. Remove the seeds and cut into large pieces.
Finely chop the walnuts and garlic in a food processor. Add the harissa, tomato paste, breadcrumbs, cumin and pomegranate molasses.
Add the oils in a thin stream while pulsing until smooth. Season to taste with salt and crushed chilli.
Serve with pita bread or toast.

Preparation

35 minutes

Cooking

10 to 15 minutes

Servings

4 portions