Muhammara

I have not updated the blog for several months. In a very short time there have been many changes in my life, all for good fortunately. One of those changes is that now I'm working and I'm incorporating new ways of consuming vegetables that come out of the classic salad because it's not comfortable for me to take to work. In my meals and dinners there is always a minimum of 300 grams of vegetables, sometimes more and sometimes less. In any case, most of the intake consists of vegetables. When the main course is a bit short, I throw in salads or creams, and now I am incorporating vegetables and pâtés because they are very tasty, super rich and they also solve another ballot, that of nuts, which is my heel of Particular Achilles. Today I bring you a classic of Syrian cuisine, the muhammara, based on roasted peppers and nuts. In the blog you can find another vegetable paté, the carrot with sunflower seeds, which is coming very well for this purpose. I also recommend other dishes such as baba ganoush or mutabal or courgettes in vinegar. All are great ways to increase our intake of vegetables without using the classic salad, which now may feel less.

Ingredients:

• 3 roasted red peppers
• 80 grams of walnuts
• 40 grams of breadcrumbs
• 2 cloves garlic
• 150 ml pomegranate juice
• 1 tablespoon of cumin
• 1 dash of lemon juice
• 2 tablespoons of AOVE
• pepper and salt

preparation:

First of all we take the pomegranate juice (you can find it refrigerated in any supermarket) to boil until we have about 2 tablespoons of pomegranate syrup. Let it cool and grind it with the rest of the ingredients. We cool it well before consuming. With warm pita bread is an authentic delight.