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Classic Pine Nuts Mouhamara

Mouhamara comes together with Lemon Juice, Salt, Sugar, Olive Oil, and Toasted Pine Nuts Or Chopped Peeled And Unsalted Pistachios. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 3/4 tsp
• 1/2 tsp
• 2 tbsp
• 2 tsp

Method (preview)

1. 1

   Roast the red bell peppers and the chili either over coals or a gas burner or under an electric broiler, turning frequently until blackened and blistered all over, about 12 minutes.

2. 2

   Place in a covered bowl to steam 10 minutes (this loosens the skin).

3. 3

   Rub off the skins, membranes, and seeds.

4. 4

   Spread the bell peppers, smooth side up, on a paper towel and let drain 10 minutes.

5. 5

   Add the bell peppers; process until pureed and creamy.

6. 6

   With the machine on, add the oil in a thin stream.

7. 7

   Add the chili to taste. (If the paste is too thick, thin with 1-2 Tb water.) Refrigerate overnight to allow the flavors to mellow.

8. 8

   When ready to serve transfer to a serving dish.

9. 9

   Sprinkle the pine nuts or pistachios and cumin on top and drizzle with oil.