Over medium flame, roast the red bell pepper on open flame.
Rotate at regular intervals for uniform roasting.
Roast till the skin starts to char and blister.
Let the red bell pepper cool.
Cut open and discard the stem and seeds.
Cut the red bell pepper into thin strips.
Method 2 to Roast the Red Bell Pepper
Cut open the red bell pepper and discard the stem and seeds.
Toss the red bell pepper in some olive oil.
Place on a baking tray.
Bake at 150C for about 20 minutes or till the bell pepper is soft.
Let the bell pepper cool.
Method 3 to Roast the Red Bell Pepper (I used this method)
Cut open the red bell pepper and discard the stem and seeds.
Cut the bell pepper into 1" strips.
In pan, heat some olive oil.
Place the red bell pepper strips and let cook till they soften.
Flip over and cook the other side for a couple of minutes.
Let the bell pepper cool.
Toasting the Walnuts
Break the walnuts into smaller pieces.
In a pan, over medium heat, dry roast the walnut pieces till they start to change colour.
Set aside to cool
Method to Make Muhammara
Set aside about 1 tsp of small walnut pieces.
If you are using madras onions, peel them. OR If you are using spring onions or scallions, cut off the ends.
Grind the bell pepper, walnuts, onions, lemon juice, cumin powder, pomegranate molasses, red chilli powder, 3 tbsp olive oil and salt to a coarse paste.
Add the bread crumbs and just pulse the Muhammara till the bread crumbs are incorporated.
Transfer the Muhammara into a bowl.
Sprinkle the walnut pieces and drizzle 1 tbsp of olive oil.
Serve with Pita Bread, Lavash or Crackers.
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!