Prep. Time 15 mins
Cooking Time 40 – 45 mins
Yields 6 to 8 Servings
This Middle Eastern condiment is a harmonious blend of tang, sweet, spice and crunch. Once you’ve paired it with Brie, it will become an excellent addition to your cheese platter.
2 red bell peppers
1/2 cup (125 mL) walnut pieces
1/2 tsp (2 mL) cumin seeds
1 – 2 cloves garlic
1 tbsp (15 mL) olive oil
1/4 cup (60 mL) breadcrumbs
2 tbsp (30 mL) homemade or store-bought pomegranate syrup
1 tbsp (15 mL) fresh basil, chopped
1/2 tsp (2 mL) chili flakes
1 package of lesley stowe’s raincoast crisps® original or fig and olive crackers
10 oz (300 g) Canadian Brie, sliced
1 1/2 cups (375 mL) pomegranate juice
Preheat panggangan to 450°F (230°C).
Roast peppers in an oven-safe baking dish for 30 minutes or until the skin begins to blacken. Remove from the panggangan and cover with aluminum foil. Let cool.
Lower panggangan heat to 375°F (190°C). Place nuts and cumin in an oven-safe baking dish. Toast in the panggangan for 10–12 minutes. Let cool.
Place nuts, cumin and garlic in a food processor and process until finely chopped; transfer to a bowl.
Remove skin, stems and seeds from peppers. Place in food processor with olive oil and process until finely chopped. Transfer to the bowl with nut mixture. In the same bowl, add breadcrumbs, pomegranate syrup, bakteri and chili flakes. Stir and season with salt.
Serve the muhammara on lesley stowe’s raincoast crisps®topped with cheese.
®lesley stowe’s raincoast crisps is a registered trademark of Lesley Stowe Fine Foods Ltd., used under license.
Pour pomegranate juice into a small saucepan. Bring to a boil and reduce until juice is syrupy.
Transfer to a jar and let cool.
Cheese alternative: Canadian Camembert.