The bold close -east spread you want everything

The jersey is not only a collection of sauces and small bites, but also a way to pull food and conversation and turn the meal into a hurry and share. Although hummus can be the best known Mezze in the West, another cut that has become popular in the United States in recent years, Muhammara. Thinking that it comes from Aleppo, Syria, Muhammara, red peppers, raw onions, nuts, olive oil, pomegranate molasses and spices such as Aleppo pepper, cumin, coriander and all fucker, they are all rich and strange. It is believed that the name comes from the Arabic word ḥTheyWhich means “red”, probably nodding to its vibrant color.

I grew up in Amman, Jordan, where there was no shortage of media, which could be chosen when he eaten in a restaurant. Everyone in my family has no negotiability: my dad was hummus, my mother was mutabal (a smoky eggplant dip Tahini, garlic and lemon juice), my sister was KiBeh, and mine was always muhammara. As a kid, I pulled the top of my mother quietly and nervously and whispered, “Did you order the muhamma?” It would make me order two.

Mezs are often served in restaurants, which also offer grilled meat. The table first fills in a selection of sauce, thinking of herbs, pomegranate pomegranate seeds and generous olive oil, as well as mini salty cakes, fried kicks balls and warm pita. After felt forever, the table is cleaned to make the way for the second action: the grilled meats. I always asked Muhammara to stay on the table as it was the perfect accompaniment to Shish Tawook, Kebabs and grilled lamb.

Main techniques to make Muhammara at home

While some versions of the DIP call for pepper roasting before mixing to create a sweeter, smoky flavor, the muhamma I grew up in Jordan, and during visits to Syria, there was always fried, fresh peppers. Dip I Love has a fresh and holey taste and thick yet spread. I use raw red peppers and raw onions to achieve this fresh taste. In order to get the Muhammara silky texture, the peppers and onions are all processed as finished as possible in the food processor. And since the red pepper and onion are naturally wet, both are essential – otherwise the muhammara soup will be.

To further thicken the sauce, I gently process the Panko bread crumbs before folding into the Bors-Onion mixture. Panko helps thicken the muhamma without dense or paste. Unlike the usual bread crumbs, the Panko is made of breadless bread and creates shiny breezy flakes that absorb moisture without weighing the dive.

Once the remaining ingredients of all Muhammara have been processed and processed together, let the dive rest for at least one hour before serving, the flavors give the meld and deepening. You may be tempted to skip this rest and immerse yourself in the dive right away, but please, the ultimate taste is worth this short wait.

To serve Muhammara's suggestions

To this day, I haven't met a soul who tried Muhamma and didn't like it. The dive is fascinated by the bold, layered flavors – the loud stroke of the sweet pomegranate, the rich triumph of the ground nuts, the gentle warmth of the spices, the confident depth of olive oil and the fruity of red ringing peppers. You are practically daring to find new methods to eat. Try it in the traditional way by filling it with good olive oil and filled with pita bread. Either be creative and spread to sandwiches, use pasta as a filling, serve with grilled meats and fish, or enjoy it, though the loving heart of Muhamma is longing.

Cooking method
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