Muhammara Dip

Source here  and here

Ingredients

3 medium red bell peppers (about 1.5 pound total), or about 2.25 cups drained jarred roasted red peppers
3/4 cup walnut halves

1/2 small lemon
1/2 cup fresh whole wheat breadcrumbs

2 tablespoons olive oil
2 tablespoon pomegranate molasses
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1 teaspoon Aleppo or dried red pepper flakes

1/4 teaspoon granulated sugar

Method

If using fresh peppers, turn a gas burners to the highest setting and set 1 medium red bell pepper directly on the flame. Use a pair of tongs to turn the pepper occasionally until the skin is completely blackened, about 8 minutes. (If you don’t have a gas stove, roast them in the broiler or on the grill).  Repeat with each pepper. Transfer to a heatproof bowl and cover with plastic wrap, aluminum foil, or a pot lid. Let the peppers steam and cool while you toast the walnuts.

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Spread walnuts out in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until toasted and fragrant, 8 to 10 minutes total. Transfer to the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped, about 10 (1-second) pulses. Transfer 2 teaspoons chopped walnuts to a small bowl and reserve for garnish.

Remove and discard the skin of the peppers with your fingers (it’s okay if a few blackened bits of the skin remain). Remove and discard the stem and seeds, then tear the peppers into large strips (if using jarred peppers, tear into large strips). Place peppers in bowl of food processor.

Squeeze the lemon until you have 1 teaspoon juice. Add to food processor.

To food processor, add fresh bread crumbs, olive oil,  pomegranate molasses, Aleppo pepper flakes, kosher salt, ground cumin, and granulated sugar. Pulse, scraping down the sides of the bowls as needed, until the muhammara is uniform and mostly smooth but still a bit rustic and chunky, about 25 (1-second) pulses. Transfer to a serving bowl and garnish with a drizzle of pomegranate molasses and the reserved walnuts.

Store leftover muhammara in the fridge for up to 1 week. You can also store it in an airtight container in the freezer for up to 3 months.

Spicy Tomato, Pepper, Cucumber, Mint and Parsley Salad, T & J

Turkish spicy tomato, pepper, cucumber, Mint and Parsley Salad 
This recipe is from a book called Mediterranean Hot and Spicy 

This salad serves 4, I would consider doubling it for our dinner


Ingredients
Salad:
3 medium ripe fresh red tomatoes
1/2 English cucumber, quartered lengthwise and finely sliced
1/2 cup tightly packed coarsely chopped purslane or arugula
2 scallions, including most of the green, thinly sliced
1 cup tightly packed coarsely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 to 2 tablespoons chopped fresh thyme or savory
2 to 4 jalapeño chiles, seeded and finely diced
2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)

Dressing:
3 tablespoons fruity extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Sea salt and freshly ground black pepper
Pinch of sumac (optional)

Method:
Salad:
Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.

Dressing:
To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.