Muhamarra with Heritage Carrots & Pita
The Chefs at The Corinthia Palace share some appetising, Middle Eastern inspired recipes for you to try this summer that will have your guests coming back for more. The ingredients lists alone are cause for some serious mouth-watering action! Cool down the spice with some sweet and refreshing desserts.
Muhamarra with Heritage Carrots & Pita
Ingredients
3 whole red peppers
50gr fresh breadcrumbs
5gr lemon juice
15ml pomegranate molasses
8gr ground cumin
15gr Aleppo chilli
2 garlic cloves, finely chopped
50gr walnuts, roughly chopped
35ml olive oil
Salt
Pepper
Method
Roast the peppers, rubbed with oil and place in a preheated oven. Cook until skin has blistered and charred. Place the bowl in a bowl cover to allow sweating, once cool enough to handle, peel the outer skin and discard. Remove the seeds and stalk and place the pepper flesh in a food processor with the breadcrumbs, lemon juice, molasses, cumin, Aleppo chilli & garlic. Blend without loosing too much texture. Add the walnuts, olive oil and adjust seasoning to taste.
Photography by Justin Ciappara
Props from Loft, Naxxar
Styling by VAMP Team
The Corinthia Palace
Food by Matthew Agius, Sous Chef.
Dessert by Mark McBride, Head Pâtissier.
