Mhammara Red Pepper and Walnut Sauce Arabic recipe Pasta- LateChef.com
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Arabic Recipe

Breakfast

21/2 to 3 cups
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Short Description

HAMMARA (PRONOUNCED MUH-HAHM-AHRAH) comes from the eastern Mediterranean and the Arabo-Turkish region of northern Lebanon and Syria and southeastern Turkey, around the old trading cities of Aleppo and Gaziantep. Red peppers from Aleppo are renowned for their flavor and quality. They are spicy, decidedly in the chili branch of the pepper family, but not searingly hot. Ground red Aleppo pepper is available in Middle Eastern specialty stores but you could also substitute crushed dried New Mexico or ancho chilies, or a Spanish pimenton (paprika), as long as it's not the smoky kind from La Vera. Pomegranate syrup, widely available in Middle Eastern markets, is simply the reduced juice of pomegranates. It has a pleasant, sweet-tart tang, but if you cannot find it, add more lemon juice to taste. Mhammara is served as part of the meze table, with toasted triangles of Arab pita bread or raw vegetables to dip in it. I've found that it also makes a splendid garnish for grilled or braised lamb. This is best made with a mortar and pestle but if you must use a food processor, be careful not to overprocess. The sauce should have considerable texture from the nuts. To toast fresh bread crumbs, simply stir them in a skillet over medium heat until they turn golden and crisp.


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