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Mouhamara Recipe

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This recipe for Mouhamara, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Aileen Dugan

Category:
Category:

Ingredients:  
Ingredients:  
2 C chopped walnuts
1 ˝ tsp cumin
˝ C very good olive oil
2 T finely chopped onion
3-4 T pomegranate molasses
5-6 T Red Pepper Paste
Juice of ˝ lemon
Salt to taste
Cayenne pepper to taste (a pinch

Directions:
Directions:
1) Pulse all the ingredients in a food processor, turning on and off to combine thoroughly but retain the course texture. Add salt and cayenne. Lastly, add 1/3 to ˝ cup of warm water, a little at a time, and pulse again until it is the consistency of hummus. Depending on how dry your paste or walnuts are, this varies.
2) Serve with Syrian cucumbers, crudites and good pita

Personal Notes:
Personal Notes:
This red pepper and walnut dip is always a hit. I first tasted in growing up with Armenian families in the north end of Manchester. Even folks who don’t like nuts love it. Serve it with thin pita bread torn up, or veggies like cucumber and red peppers and carrots. It takes a few specialty ingredients which I can typically find at Market Basket or in Portsmouth at Café Kilim. If you can’t find red pepper paste you can make it from scratch but I try to avoid that. If you’re making it for a small gathering, the recipe can be easily cut in half.

 

 

 

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