Roasted Red Pepper Dip With Pomegranate Molasses               

 tags (edit): @Vogel @Try Soon! Dip Hors dOeuvres Appetizers  

 

This terrific dip based on roasted red peppers, walnuts, and sweet-and-tart pomegranate molasses is a variation on muhammara (which means "brick colored"), a traditional dish from the eastern Mediterranean. Since Paula Wolfert first published the recipe in 1994, muhammara has morphed into a chef's speciality all across this land. One big advantage of this dip is that you can make it two days ahead (or longer) -- the flavors will only improve. The obvious dipping companion is the traditional Mediterranean one: toasted pita crisps. You can also use broken-up pieces of lavash, the Armenian cracker bread.

Ingredients

1 tablespoon Olive Oil
1 ea Spanish Onion Chopped
2 ea cloves Garlic Minced
1 tablespoon Light Brown Sugar
1 tablespoon Ground Cumin
2 ea Red Bell Peppers Roasted Peeled Seeded
1 cup Walnuts Toasted
3 tablespoon Fresh Flat Leaf Parsley Leaves Plus M
Juice Of One Lime
2 tablespoon Pomegranate Molasses


 

Instructions
 1. Heat a large skillet over medium-high heat. When it's hot, add the oil. Add the onion, garlic, brown sugar, and cumin and cook, stirring, until the onion is slightly carmelized, about 10 minutes.

2. Transfer to a food processor, add the remaining ingredients, and process until smooth.

3. Transfer to a serving bowl, cover, and refrigerate at least 1 hour and up to 2 days to let the flavors develop.

4. Serve at room temperature, garnished with parsley leaves.



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Yields: 2 Servings
     BEST AMERICAN RECIPES 2005-2006, page 8

 notes:  * Pomegranate molasses is available at Middle Eastern markets and some gourmet shops. Or make your own. To make your own pomegranate syrup, start with 4 cups pomegranate juice with no added sugar or flavorings. Bring it to a steady boil in a saucepan over high heat. Decrease the heat to maintain a steady, slow bubbling, and cook, stirring occasionally with a wooden spoon. After 20 to 30 minutes the juice will have started to thicken and will be reduced by about half. When it's done, you'll be able to dip a spoon in and remove it covered with syrup, which should take its time sliding off. You'll have about 2 cups syrup, which will keep about 6 months in the refrigerator.

* To make pita crisps, slit the breads crosswise into 2 circles and cut the circles into wedges. Brush lightly with olive oil and toast on a baking sheet in a 350 oven for about 5 minutes, or until golden.

* To roast the peppers, put them directly over the gas flame, turning until the skins are blackened. If you don't have a gas stovetop, you can do this under the broiler but they need careful tending. Put the blackened peppers in a plastic bag and twist closed. Let them sweat for about 10 minutes and the skins will slip right off.

* To toast the walnuts, arrange them in a single layer on a baking sheet and toast in a 350 oven, stirring occasionally, until they begin to smell good, about 10 minutes.

* This dip keeps for 1 week in the refrigerator and improves each day.

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