What is Muhammar?

Some of the most prominent and last recipes come from the simplest but most anticipated ingredients. In the culinary empire, it immerses and spreads this includes crushing chickpeas for hummus, lens for dahl and roasted red peppers for Muhammara . This second meal, which comes from Syria many generations, is like the others that it needs a precise mixture of special spices to make it unique and tasty. What gives this decrease in its walnut, cake, sweet and spicy behavior is a mixture of ingredients such as lemon juice, chopped onions, breadcrumbs, pomegranate syrup, crushed walnuts, chili, olive oil and possibly cumin.

According to the Recipe for Muhammara in Garde MANGER: Art and craft of cold cuisine from the culinary Institute of America, the city of Aleppo, Syria, is the place where this food first appeared. The Institute recommends chefs to make immersion up to five days in advance before it can be fully connected to the flavors in coldIčce. However, this does not mean that it will not be tasty if it is made just before it is consumed.

gaining ingredients for this recipe can be difficult or easy, depending on where the chef lives. Most of them are standard food objects, but not red chili paste and molasses of pomegranate that gives this immersion its taste. Red chili paste is a relatively widespread item, but can be replaced by another spice builder, such as jalapeno or chilli peppers. If molasses cannot be purchased for Muhammara , some chefs will get through the crushing and mixing of pomegranate pieces into boiled water with a lot of sugar until it is fully caramelized and thickened.

The process for the production of Muhammara requires some accuracy. Precise proportions are needed for the right final consistency. For the CIA recipe mentioned above, 1 lb. (almost 700 g) red peppers will need about 1.5 oC. (about 43 g) walnuts, 2 oz. (about 60 ml) lemon juice, 1 tablespoon. (about 15 ml) olive oil, 0.25 teaspoon. (about 1 g) or red chili paste, 0.5 oz. (about 14 g) breadcrumbs, 1 oz. (about 28 g) Mlasy pomegranate and 0.25 teaspoon. (about 0.5 g) cumin. Some also add several roasted chopped onions to the mix.

First, the walnuts are toasted and crushed with mortar and thickness. Then they are mixed with breadcrumbs. The peppers are baked, then peeled, deployed and puree on everything else into a fully mixed decline. After cooling, Mahammara is regularly decorated with more olive oil, fresh herbs, more cumin and possibly several whole walnuts. Some of them spread it on Pita or picked it up with Pita chips.