How do i love thee muhammara?
Fish soups
I first tasted this at a conference for food bloggers in London, and I was SOLD. To make it, roasted red peppers are blitzed with toast, then spiced with the usual Levant suspects: pomegranate molasses, cumin, and Aleppo pepper. Make a lot, you won't regret it! To blacken the peppers, I skewer them with fondue forks and use those as the handle to cook them on my stove. To peel them after the perfunctory bagging, I start from the bottom end and keep a small knife handy to help scrape off tough bits. Whatever you do, DO NOT RINSE THE PEPPERS, as that will strip them of their flavor. I use almonds in this recipe because I love almonds, but the version I had in London was made with a combo of walnuts and cashews. You can make it however you like!
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