{"id":272,"date":"2020-12-21T20:03:20","date_gmt":"2020-12-21T20:03:20","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=272"},"modified":"2020-12-21T20:03:22","modified_gmt":"2020-12-21T20:03:22","slug":"muhammara","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/272","title":{"rendered":"Muhammara"},"content":{"rendered":"\n<p>This dip can be made in a food processor, but will lose its lovely texture.  Rather use a pestle and mortar.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>3 red peppers<\/li><li>50g fresh breadcrumbs<\/li><li>1\/2 tablespoon lemon juice<\/li><li>1 tablespoon pomegranate molasses<\/li><li>1 1\/2 teaspoon ground cumin<\/li><li>1 tablespoon dried aleppo chilli flakes<\/li><li>1 small garlic glove, peeled and crushed<\/li><li>50g walnuts, finely chopped by hand<\/li><li>2 tablespoons olive oil, plus extra to finish<\/li><li>salt<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p>Meat the oven to 200C.  Put the peppers on a tray and roast for 30-35 minutes, turning occasionally, until they are cooked and the skin blackened.  Put the peppers in a bowl, cover with clingfilm and, once cool enough to handle, peel and discard the skin and seeds.<\/p>\n\n\n\n<p>Pat the peppers dry and place in a mortar.  Add the breadcrumbs, lemon juice, molasses, cumin, chilli and garlic.  Work this with a pestle until well combined, but not so much that the peppers no longer have a noticeable texture.<\/p>\n\n\n\n<p>Stir through the walnuts, a quarter-teaspoon of salt and the olive oil.  Add more pomegranate molasses and salt to taste &#8211; you want the flavours to be pretty intense.<\/p>\n\n\n\n<p>Spoon the dip into a shallow bowl using the back of a spoon to give it a wavy texture, and drizzle with a little olive oil.<\/p>\n\n\n\n<p>Serve at room temperature.<\/p>\n\n\n\n<p>Keeps well in the fridge, but don&#8217;t serve it cold.<\/p>\n\n\n\n<p>Can also sprinkle over some:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>pomegranate seeds<\/li><li>chopped walnuts<\/li><li>chopped flat-leaf parsley<\/li><\/ul>\n\n\n\n<p>Serve with pita chips or pita bread.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hot pepper dip from Aleppo, Syria.  Famed in Levantine and Turkish cuisine.<\/p>\n","protected":false},"author":2,"featured_media":273,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[72,34,9],"class_list":["post-272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-dip","tag-sauce","tag-side"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=272"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/272\/revisions"}],"predecessor-version":[{"id":274,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/272\/revisions\/274"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/273"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}