Cooking Instructions
- 1
Soak red capsicum molasses and finely chopped capsicum in two cups of water for half an hour.
- 2
Add breadcrumbs, cumin, pomegranate molasses and oil then mix together. You can mix by using an immersion mixer for a smoother result.
- 3
Taste Muhammarah and adjust by adding sugar and pomegranate molasses according to preference.
- 4
Serve along side all types of Kebbeh and BBQ, or with Hummus and Arabic "pita" bread.
- 5
Spread the mixture in a serving dish then design the surface using the back of a fork or a spoon to make streaks. Garnish with the walnuts you set aside before and drizzle with olive oil.
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Im Fatima from Nablus in Palestine ....arabic and middle eastern recipes
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