Magical Muhammara

C G

By
@Celestina9000

From 'The Language of Baklava'. For best flavor, use fresh bell peppers and not jarred.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Yield about 2 cups
Prep:
10 Min
Cook:
25 Min
Method:
Roast

Ingredients

1 Tbsp
chili pepper flakes (read note below)
1 tsp
cumin seeds, crushed well or cumin powder
1/2 tsp
whole allspice, ground
1 1/2 c
walnuts, roasted (raw ok)
1/2 tsp
sugar
pinch
salt
1/2 c
bread crumbs
1/4 c
extra virgin olive oil, plus more for garnish
2 Tbsp
pomegranate molasses or 2 tablespoons unsweetened pomegranate juice
1/4 c
tomato puree
2
red bell peppers, roasted, peeled, seeds and membranes removed then chopped coarsely
flat leaf parsley, for garnish

Step-By-Step

1Note: I use Aleppo powder for many of my Middle Eastern recipes.
2Place all the ingredients *except* for the flat leaf parsley in a food processor. Puree until smooth.
3Transfer the muhammara to a non-reactive serving bowl or platter. Cover and chill several hours to allow the flavor to enhance.
4Before serving, garnish the top with a drizzle of olive oil and garnish with flat leaf parsley. Serve at room temperature with Arabic bread, pita chips, slices of French bread or similar.


Really good served with a bowl of lebeneh on the side!

About this Recipe

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegan