magical muhammara

Vallèe du Willamette, OR
Updated on May 3, 2015

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

prep time 10 Min
cook time 25 Min
method Roast
yield Yield about 2 cups

Ingredients

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

How To Make magical muhammara

  • Step 1
    Note: I use Aleppo powder for many of my Middle Eastern recipes.
  • Step 2
    Place all the ingredients *except* for the flat leaf parsley in a food processor. Puree until smooth.
  • Step 3
    Transfer the muhammara to a non-reactive serving bowl or platter. Cover and chill several hours to allow the flavor to enhance.
  • Step 4
    Before 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!

Discover More

Category: Dips
Ingredient: Vegetable
Diet: Vegan
Method: Roast

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