It’s been almost a month since Priya and I prepared this delicious Mediterranean feast inspired by the book I was reading at a time – The Language of Baklava – by Diana Abu-Jaber.  Each recipe in the book seemed to me more exciting and tempting than the one before and I couldn’t wait for a chance to try some of them out.  We picked to stick to a vegetarian theme and headed to the kitchen.
I have already shared the recipe for the Tri-Color CousCous “Tabbouleh” and would like to let you know about a new recipe today – Muhammara Mediterranean Dip, inspired by the recipe in the book.  The dip is thick and fragrant.  You can eat it on its own with toasted pita, but it would be equally as delicious as a stuffing for chicken or lamb.

Muhammara Mediterranean Dip


2 cups of chopped walnuts, toasted
1 roasted bell pepper
1/4-1/2 cup of Panko breadcrumbs
1 bunch parsley
1-2 tablespoons pomegranate molasses
2 garlic cloves, smashed
salt and ground black pepper to taste
Olive oil, as needed

1.  Puree all ingredients in a blender or food processor.  Season to taste with salt and ground black pepper.  Adjust the consistency with olive oil.  Drizzle with extra pomegranate molasses.
I roasted my own pepper on a gas flame.  If you don’t have gas, you can broil the pepper or purchase roasted peppers from the store.
The recipe called for unsweetened pomegranate juice and sugar.  Since I didn’t have the juice, I thought the pomegranate molasses would be a perfect substitute.  Its sweet and tart flavor worked wonderfully well with the toasted walnuts.

How great does the table look?

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