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Muhammara
This delicate spicy red pepper spread has its roots in Lebanon and North Africa. It goes great with bread and pita. This recipe is from Chez Nous chef-owner Stacy Simonson, who designed White Elm Café & Bakery's menu. For your holiday party, spread muhammara on a sliced baguette and top it with creamy feta.
2 (12 ounces) jars of roasted red peppers
1 cup walnut
½ cup breadcrumbs
¼ cup chopped garlic
4 Tablespoons pomegranate juice
2 teaspoons molasses
1 teaspoon salt
In a food processor, chop red peppers for 20-30 seconds. Add walnuts, breadcrumbs, garlic, pomegranate juice, molasses, and salt. Continue to process until you have a semi-smooth consistency. Don't over process, and you'll want a little bit of texture to the spread. Season with more salt to taste. Transfer to a large or two mason jars. Seal the jars and store them in the refrigerator for up to 10 days. Makes 2 cups.
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