I have often flirted around with the idea of attempting to start a cookbook club of sorts ,whereby one can discuss and review various cookbooks, share ones passion for cooking and baking or just attempt a Cook -The-Book by picking a recipe every month. Whilst I’m still a part of various online clubs and do join in when ever time permits.
This bright and super flavourful dip is a show stopper and a crowd pleaser for sure.Smoky flavours of roasted red bell peppers combined with a hint of garlic,a burst of lemon juice and olive oil mingle together to make up this delightful Middle Eastern Mezze. If your taste buds are sharp enough you will detect the slightly coarse texture that is brought about by the addition of breadcrumbs and coarsely ground walnuts. This classic dip traces its origins to Aleppo Syria,and now a popular accompaniment with most Levantine cuisine. A key ingredient that lends a vibrant colour to this dip is Pomegranate Molasses.I do believe the brilliant red tones and the tartness of this deeply flavoured Muhamarra ,lies in the addition of the molasses.I’ve been impatient to make this for quite awhile now and glad that I went ahead and made some.