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Preparation

  • Red pepper, roasted 200.0 g
  • Water 800.0 ml
  • Water for lime seasoning 50.0 ml
  • Cumin 7.0 g
  • Salt 10.0 g
  • Pomegranate molasses 30.0 g
  • Aleppo Shatta 10.0 g

Presentation

  • Pinch of crushed black pepper 50.0 g
  • Walnuts, lightly toasted 100.0 g
  • Pomegranate molasses 50.0 g
  1. Preparation

    • Combine roasted capsicum, Knorr Lime Seasoning juice, cumin, salt, pomegranate molasses, shatta halabiyeh, olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
    • In a sauce pan boil the water, once boiled remove and add Knorr Mashed Potato while whisking to get a thick dough. Combine the mixtures of capsicum and potato over, mixed well.
    • Season to taste with salt and black pepper.
  2. Presentation

    • Scrape spread into a bowl and make a well in the center with the back of a spoon, drizzle olive oil and pomegranate molasses. Crush the reserved walnuts between your fingers and sprinkle over the top.