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This spicy appetizer made from red peppers and pomegranate molasses is from Aleppo, Syria. This recipe was adapted from Secrets of Healthy Middle Eastern Cuisine by Sanaa Abourezk.  A tiny bottle of pomegranate molasses was $12 (eek) at our store so instead I used pomegranate juice and added a little sugar.  It was still tasty, but I think the flavor and consistency would have come out so much better if I had used the molasses.

Inspired by Zeitoun

Prep:  5 minutes    Serves: 8

Ingredients

• 3 slices whole wheat bread
• 1 1/2 red bell pepper
• 1/4 cup walnuts
• 1 medium onion
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/4 cup pomegranate molasses
• 1/2 red chile pepper
• pomegranate seeds for garnish

Instructions

1. Put all the ingredients, including the bread, in a food processor and blend until you get a smooth paste.   Garnish with pomegranate seeds.

Appetizers  This post is filed under : middle eastern  

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