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This recipe pre-dates my 5 Ingredients philosophy.
Mahamarra
Adapted from Saha by Greg & Lucy Malouf
This is one of my favourite dips. It has a lovely sweet nuttiness with a bit of a lemony kick from the pomegranate molasses that is just delicious. If you can’t get your hands on any pomegranate molasses, lemon juice makes a passable substitute.
It’s best if you can blacked your capsicums (peppers) under the grill in a closed oven so that the flesh cooks as the skins blacken to intensify the sweetness of the capsicum.
Serves 8-10 as part of a mezze selection
3 large red capsicum
1 clove garlic
200g walnuts, toasted
1T pomegranate molasses
juice 1/2 to 1 lemon
1/2t sugar
1/4C extra virgin olive oil
1. Roast capsicum under the grill until well blackened and soft. Place in a bowl. Cover and allow to cool.
2. Remove skin and seeds and place flesh in a food processor with remaining ingredients.
3. Whizz until you have a smooth paste and then season to taste.
Add to my Old Favourite Recipes
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