Muhammara (Moo-ha-ma-ra) comes from the Arabic word “reddened,” and is a sweet/spicy dip served on toast or with meat. I’ve read that it originated in either Syria or Lebanon, but at the risk of complicating things more, it really reminds me of my favorite Persian stew Khoresht Fesenjan (pomegranate walnut stew), which I’ll put up …
my jerusalem kitchen 