Jordan Tony 
Black Walnut Muhammara
This is a sweet, savory, spicy dip from the city of Aleppo, Syria. As with most of our recipes we replaced many of the traditional ingredients with items that can be grown or foraged where we live in the US. This is a great dip for an appetizer, or your mezze spread. It's also a perfect pairing for our dock seed crackers!
Ingredients
- 1 cup Shelled Black Walnuts sub English Walnuts
- 1 cup Roasted Red Peppers
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 1 clove Garlic
- 1 tsp Aleppo Pepper (or chili powder) Optional
- .5 tsp Salt
Instructions
- Broil or grill your peppers until the skin is blistered and charred, turning to cook all sides evenly
- Place your charred peppers in a bowl and cover with foil or a cloth. Allow them to steam until the skin begins to peel away from the flesh (about 10 minutes)
- When the peppers are cool enough to touch peel the roasted skin from your peppers and roughly chop them
- Combine all ingredients in a food processor or mortar and pestle and work until the mixture is well combined, but still has some texture
- Top with a drizzle of olive oil and serve with toasted pita or crackers