Muhammara is a tasty sauce made with peppers and dried fruit (nuts) originating in Aleppo, but widely used and appreciated throughout the Middle East, Turkey, the Mediterranean basin and beyond. Today, let's see together how to prepare and combine it.
This dish is well suited to both vegetarian and vegan diets because it does not use ingredients of animal origin. It can be used as a savoury snack, an appetiser or as a side dish.
To prepare it, you will need

• 100 g walnuts
•   2 red peppers
•   2 cloves of garlic
•   2 tablespoons of chilli paste
•   2 tablespoons of pomegranate molasses
•   100 g crumbled bread
•   4 tablespoons of EVO oil
•   1 tablespoon aleppo pepper
•   1 tablespoon cumin
•   salt to taste
  
  
  

Procedure:

The procedure is really simple, first you have to roast the two peppers and let them cool, for an extra touch of flavour you can also roast the nuts in the oven. As soon as they are at room temperature, remove the skin and seeds from the peppers (otherwise the burnt skin will give the dish a bitter taste). Combine all the ingredients in a blender and process until the right consistency is reached. Should your muhammara be too thick, you can add olive oil or 3 tablespoons of lemon juice. If you cannot find the pomegranate molasses, you have two options, prepare it at home with pomegranate juice, sugar and lemon (1 tablespoon lemon for 25 g sugar and 200 ml juice), cooking on a medium-slow heat for about 20 minutes, or you can replace it with a balsamic vinegar glaze (the taste will be slightly different but still pleasant).