Okay – had dinner last night at hands-down the best Middle-Eastern restaurant I’ve been to since I moved to NYC. Nestled on Third Avenue in neighboring Bay Ridge, Tanoreen is a must.
Owned by chef Rawia Bishara, who circulates the restaurant throughout the evening checking to make sure every table is happy and enjoying themselves, Tanoreen has been reviewed by the NY Times and listed in the “Best of NY” in New York Magazine on more than one occasion.
One of the great dishes we had last night was Muhammara – a delicious blend of walnuts, pomegranate and red peppers. While we can’t get our hand’s on Rawia’s recipe for it – here is Paula Wolfert’s (from the great website: Leite’s Culinaria), the author of “The Cooking of the Eastern Mediterranean.”
Paula Wolfert’s “The Cooking of the Eastern Mediterranean”
2 and half pounds of sweet bell red peppers
1 small hot chili pepper
1 and 1/2 cup of walnuts
1/2 cup wheat crackers
1 tbsp lemon juice
2 tbsp pomegranate molasses (If you search at the top of the page, I’ve included a recipe for this elsewhere on this site)
1/2 tsp. ground cumin
salt to taste
1/2 tsp sugar
2 tbsp olive oil