magical muhammara
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 1Note: I use Aleppo powder for many of my Middle Eastern recipes.
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Step 2Place all the ingredients *except* for the flat leaf parsley in a food processor. Puree until smooth.
-
Step 3Transfer the muhammara to a non-reactive serving bowl or platter. Cover and chill several hours to allow the flavor to enhance.
-
Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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