Amuse Bouche
Muhammara on Socca Ingredients (Muhammara) • 1 cup walnuts
• 40 minutes
Cook Time:
• 3 large red bell peppers
• 30 minutes
• ½ cup fine fresh breadcrumbs • 2 Tbsp. pomegranate molasses, plus more for drizzling • Kosher salt
Prep Time:
Cook Temp: • 350 degrees • and broil
Method • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8–10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside. • Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.) • Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins). • Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
An amuse-bouche is a single, bite-sized hors d’œuvre. In French, “amuse bouche” means literally “it amuses the mouth.”
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