This is a version of a surprising paste that you also find in Turkey. Pomegranate molasses (or concentrate) gives it an intriguing sweet-and-sour flavor (see page 7). Some like it peppery-hot with chili flakes or purée (see Variation below); personally, I like it with only a touch of ground chili pepper.

　　

Ingredients

serves 6

　　1 cup shelled walnuts

　　1 thick slice of whole wheat bread, crusts off

　　1 tablespoon pomegranate molasses

　　1/4 to 1/2 teaspoon ground cumin

　　Pinch of ground chili pepper

　　Salt

　　4 tablespoons extra virgin olive oil

　　3 tablespoons pine nuts (optional)

　　

Step 1

Grind the walnuts in the food processor. Soak the bread in water, squeeze it dry, and put it in the processor with the walnuts. Add the pomegranate molasses, cumin, chili pepper, a little salt, the olive oil, and 3 tablespoons of water and blend to a soft paste. If it is too stiff, add another tablespoon or so of water.

　　

Step 2

Serve spread on a flat plate, sprinkled, if you like, with the pine nuts fried in a drop of oil until they only just begin to color.

　　

variations

Step 3

If you want it hot, add 1 teaspoon or more of harissa, the North African chili purée that you can buy in jars or tubes in Middle Eastern and North African stores. A few stores sell an “artisan” quality that is particularly good.

　　

Step 4

Another version of muhammara is a 50/50 blend of walnuts and pine nuts.

　　Arabesque