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CORAZÓN CONTENTO: Muhammara Dip

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By Karla Ortiz

 

Looking for a little Mediterranean food? Turk is a restaurant on the outskirts of the Historic Center that offers the best of Mediterranean street food, highlighting the doner kebab, a typical Turkish street-food dish, whose meat is actually quite similar to Mexican al pastor meat.

On this occasion, Ali Zerraf has opened the doors of his restaurant to offer Atención readers the recipe for his muhammara, a spicy pepper-based sauce from Aleppo, which in addition to being very tasty, is very easy to make. It is usually served with bread or vegetables, although some people use it to accompany a pasta or as a side dish.

Below is everything you need to know to prepare it. If you want to try it out at an authentic Mediterranean restaurant, though, you have to visit Turk.

Muhammara Dip

Serves 6

1 cup roughly chopped fire-roasted red peppers (peeled, seeded)

1/4 cup olive oil

1-1/4 cup raw walnut halves

1/3 to 1/2 cup fresh breadcrumbs

2 garlic cloves, crushed

2 tbs lemon juice

2 tsp pomegranate molasses

1 tsp salt, plus more as needed

1 tsp paprika

1/2 tsp cumin

1/2 tsp cayenne

1 tsp of red pepper flakes

Italian parsley, chopped walnuts, and pepper flakes to garnish

 

In a food processor, blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt to taste until the mixture is smooth. With the motor running, add the oil gradually. Transfer muhammara to a bowl and serve it at room temperature. At Turk, they serve it with boniato bread, but you can try with pasta, Bolognese style, with vegetables or with the bread of your choice. Enjoy!

 

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