A traditional Syrian red pepper and walnut dip that will keep you coming back for more. Reminiscent of romesco flavors, muhammara is filled with heat from roasted red bell peppers and Aleppo, and leaves your sweet tooth craving for more pomegranate molasses--the secret ingredient. Well, it's not a secret anymore. I just ruined it. Just kidding, it never was a secret. ANYWAYS... Don't go eating muhammara without any pomegranate molasses in there, you hear me? Sharing this dish with my Cozymeal guests, I found joy in showing them how it's best made with a mortar and pestle. This staple kitchen tool preserves the peppers' texture that makes this dish so satisfying. What makes this dish even more satisfying is knowing that I didn't sit on my couch binge watching a that series that I already finished but felt the need to watch again...No shade to myself or you. All I'm saying is try making a dish that's completely out of your comfort zone, every once in a while and you'll be surprised.

Back to why you're still reading this. Oh yeah, the muhammara! If you don't find yourself in my kitchen anytime, remember these few tips when you go to make your own muhammara:

Opt for fresh peppers. I made the mistake of using jarred peppers once, and I was thoroughly disappointed. You will be too. What makes this dip so special is the smoky and hearty flavor that develops with roasted fresh peppers. So take the time to roast your own peppers, whether it's in the oven or stovetop. Stovetop roasting is the way to go if you're trying to impress that date of yours.
Use a mortar + pestle. This tool allows for all of the ingredients to maintain their incredible textures and true flavors. A food processor could work too, but be warned that you'll lose some texture. If you want to go the mortar + pestle route, know that you'll be getting a more rustic flavor and that bicep workout you missed out on this morning.
Toast your nuts. Yeah I said it. All you have to do is spread those nuts on a baking sheet (no EVOO necessary) in a 350F oven for about 10-12 minutes. After that, they're ready to go and get smashed...Ok. I'm leaving now.