Muhammara...How do I love thee? Let me count the ways.
On pita, in tabbouleh….just to lick….and on pizza! Consider this the middle eastern equivalent of Margherita! —Kitchen Butterfly
1 pita round (~20cm diameter) or Lavash (20 x 20cm)
1/3 cup Muhammara (recipe below)
Pomegranate molasses, to taste
100 g (Buffalo) Mozzarella Cheese
30 tomato berries or 10 cherry tomatoes, quartered
Sprinkling of dried oregano, mixed with olive oil to drizzle
2 slices of wholegrain bread (~ 70g), toasted
80g flaked, raw walnuts
2 red paprikas (bell peppers), blackened, skinned and deseeded
2 cloves of (roasted/smoked) garlic (smashed)
1 teaspoon paprika
1 teaspoon Aleppo pepper (or cayenne)
1 teaspoon dry roasted cumin seeds
20ml (1 1/2 tablespoons) pomegranate molasses
20ml olive oil
2-3 tablespoons fresh lemon juice
Salt, to taste
In This Recipe
Preheat the oven to 230 deg C/475 deg F and set a baking stone (if you have one) onto a rack at the lowest rung of your oven. If you don't have a pizza stone, use a regular baking tray, turned upside down. Alternatively, put on your grill
Using a pastry brush/spatula, spread the pita or lavash with the Muhammara, and drizzle with pomegranate molasses.
Tear the mozzarella into pieces and scatter over the Muhammara. Finish off with the tomato berries or quartered cherry tomatoes and drizzle with the dried oregano olive oil
Place in the oven or on the grill and cook for 8-10 minutes, or until the cheese is melted.
Serve with a glass of mint tea!
Put the bread, walnuts, red peppers, garlic, paprika, chili, and cumin seeds in a food processor. Pulse, till the mixture breaks down, scooping the sides in.
Follow with the pomegranate molasses, olive oil and lemon juice. If you feel you need more than what is specified in the recipe, by all means modify.
Taste and season with salt to ensure you have a tasty dip.