My new dietary obsession fascination is a sauce/spread of roasted red peppers and walnuts, thickened with bread crumbs, and flavored with, well, that part varies. One of the consistent additions is “pomegranate molasses,” which is pomegranate juice with sugar and lemon juice, reduced by about half. I use pomegranate concentrate plus the others…. Another consistent addition is some hot pepper kick, like flakes. From there, and proportions, seem to reflect regional variations, what’s available, and cook’s choice. At least so it seems from this node on the giant online recipe highway.
The name I’ve seen for this wondrous paste is consistent: muhamarra. The pronunciation seems to vary, though, with the final consonant sound sometimes pronounced “d.”
* for a while….