Muhammara is a middle-eastern dip made from red peppers, walnuts and pomegranate molasses, among other spices and herbs. This is a riff...clearly!

Ingredients

For the dressing...

• 1/3 cup extra virgin olive oil
• 2 tablespoons Pomegranate Red Wine Vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons pomegranate molasses (or use the Blood Orange Syrup)
• 1/2 teaspoon salt
• a pinch of Maras Pepper

For the salad...

• 6 cups fresh arugula, washed and dried
• 2/3 cup toasted walnuts, chopped coarsely
• 1/2 cup roasted red peppers, julienned

Instructions

In a bowl, whisk together the dressing ingredients. Toss the arugula with the dressing and pile into bowls or onto a large platter. Garnish with the walnuts and peppers and sprinkle the salad with a few drops of pomegranate molasses and more Maras pepper.

This gorgeous green puree is perfect under a piece of grilled fish or a couple of seared scallops.

Ingredients

• 2 cups shelled peas
• 1 clove garlic
• 1 TBS lemon juice
• 2 TBS fresh mint
• 1 TBS Maras Pepper
• 1/2 tsp salt
• 1/3 cup extra virgin olive oi

Instructions

In a small saucepan, heat a few cups of water. When boiling, add the peas and the garlic clove and blanch for 3 - 4 minutes or until tender.

Drain and add to the blender or food processor. Add the lemon juice, mint, Maras and salt. With the machine running, add the extra virgin olive oil. Check for seasoning and serve warm.

You can throw these together in no time at all for a great hors d'oeuvres or make larger patties for a main course with a salad or for burgers!

Ingredients

• 1 onion, diced
• 3 cloves garlic, minced
• 2 TBL olive oil
• salt & pepper

• 1 1/2 pounds ground lamb
• 2 tsp. salt
• 3 teaspoons Urfa pepper
• 1/3 cup chopped cilantro
• 2 scallions, finely chopped

Instructions

In a small pan, heat the olive oil and sauté onion until well browned. Add garlic and cook for another minute or two. Season with salt & pepper and allow to cool.

Lightly mix all ingredients and form into small meatballs or larger patties. When preparing ground meat, it's best to cook a small amount at this point to ensure it's properly seasoned. Then you can grill or broil the patties or pan-fry the meatballs.

Serve the meatballs with a dip of Greek yogurt, cilantro or mint and a bit of chopped garlic. If you're making burgers, try a little tahini on top.