alleppo

The Debate – Retaking al-Qusair (al-Qusayr) – Press TV – June 6, 2013

httpvh://www.youtube.com/watch?v=E7_iyq3udaw

Syrian government forces are going ahead with their mop-up operation in Qusayr after they regained full control of the strategic town. The troops were reportedly defusing on Wednesday explosive devices planted…

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Muhammara Reçipe

Muhammara reçipe

This Syrian recipe is made from Damascus to Marrakech and can be made, as you wish, from quite sweet to piquant and on to downright hot & spicy. Don’t be precious with it and get it the way that suits you. These are merely suggested amounts for a fairly robust Muhammara but you can vary these quantities widely.

INGREDIENTS
  • 3-4 red bell peppers - or peppers out of a jar of roasted peppers
  • 2 cup walnuts - do not be miserly
  • 2 clove garlic, roughly chopped
  • juice of a lemon
  • 1 cup breadcrumbs according to texture - finished ‘dip’ should be thick and the breadcrumbs will take up water from the peppers. I use white breadcrumbs but any will do.
  • 4 Tbsp pomegranate molasses
  • 1 tsp Alleppo Flakes
  • ½ tsp red pepper flakes or hot chilli-powder to taste
  • ½ tsp of cumin
  • 2 Tbsp date syrup
  • 4 Tbsp olive oil
  • Salt and pepper ground in - not much.
INSTRUCTIONS
  1. If roasting your own peppers. Place a rack at the top of your oven and preheat. Cut peppers in half and remove stems and seeds. Line a baking sheet with tin foil and place peppers on it, skin side up.
  2. Roast peppers until skins are charred. This will vary greatly based on your oven. Remove from oven and place in a large ziploc bag. Seal and set aside until peppers are cool enough to handle, 10-15 minutes.
  3. Once peppers are slightly cooled, peel off and discard the charred black skins. It’s OK if some bits of skin still cling to the pepper.
  4. or take some peppers out of a jar.
  5. Add roasted peeled pepper halves to the bowl of a food-processor along with all ingredients except for olive oil. Blend to combine, streaming in the olive oil. Blend for 'correct’ time to leave the dip a bit chunky, I do not advise a purée but do what works for you. When consistency is 'correct’ and you have switched off the food-processor fold in some pomegranate seeds (optional).
  6. No point testing and checking it for at least 15 minutes as there are a lot of things going on in there that will take a while to be infused.
  7. Scrape into a serving bowl. Top with a couple of walnuts, a few pomegranate seeds and olive oil and serve with pita, arab flat bread or lettuce leaves or use as a spread on sandwiches, etc. Enjoy!
it’s the future.