The culinary art of Syria’s second largest city, Aleppo, in my view the best in the Middle East, did not develop by accident but took shape century after century as culture after culture flowed through the city. Along the same lines, the countries of the Arab Gulf are on the same path of reaching a high level of cuisine thanks to the arrival of others who bring with them their culinary skills and traditions. Muhammara, a tasty well-known Aleppo dish, is now part and parcel of the mazza table in Arab Gulf restaurants and homes. This tangy and crunchy red pepper-based dip, which adds color to any table, is also a popular addition to buffets and feast dinners. It goes well with Baked Lamb Kebabs with Aromatic Spices and any type of grilled meat or fish.

Serves 6 to 8

COOKING TIME: 20 minutes
PREP TIME: 30 minutes Cooling time: 30 minutes
REFRIGERATING TIME: 2 hours

INGREDIENTS

• 4 large red bell peppers
• 1 1/2 cups (225 g) finely ground walnuts
• 1 tablespoon pomegranate syrup dissolved in 2 tablespoons water
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper (cayenne)

FOR GARNISH:

• 2 tablespoons toasted pine nuts
• 4 tablespoons pomegranate seeds
• 4 tablespoons finely chopped fresh parsley
• 2 tablespoons extra-virgin olive oil

INSTRUCTIONS

1. Turn the broiler to high and set the oven rack 3 to 5 inches (7.5 to 12.75 cm) from the heat source.
2. Place the peppers in the oven and broil for about 15 to 20 minutes, turning them over a number of times until the skin blisters on all sides. Remove from the oven and allow to cool.
3. Remove the skin and seeds from the peppers and discard.
4. Mash the roasted pepper flesh with a potato masher or process it in a food processor for 1 minute. Transfer to a mixing bowl.
5. Add the rest of the ingredients to the mixing bowl and mix well.
6. Spread the mixture on a platter, cover with plastic wrap and refrigerate for about 2 hours.
7. Just before serving, garnish with the pine nuts, pomegranate seeds and parsley and drizzle on the olive oil.
8. Serve with crackers or Pita Bread.