Mahamara, Sweet Red Pepper Spread
As I am once more preparing Sitto’s Mahamara and thinking back, I do remember her taking out her hand-grinder, clamping it to the formica kitchen table and putting in the raw red pepper slices. They were seeded and cut into quarters, skin and all. She’d add her dry Zweieback, then toasted walnuts and sometimes pine nuts. As a youngster, I loved it with either of these nuts.
What sets our Aleppo version apart is that it is made with sweet red peppers, never hot peppers. I do notice that in other parts of the Middle East, specifically closer to Egypt, the Mahamara is spicy. So, if that seems like a possibility, add your own hot condiment to it.
Mahamara, Sweet Red Pepper Spread
In any case, do try Sitto’s version of Mahamara. The tamarind syrup, which is our Aleppo condiment staple used in many of our dishes, makes Sitto’s version so very special!