Oh My Muhammara!
HOME– So. Where were we? We were talking about Muhammara. You remember- the spicy Middle Eastern dip heavy on the roasted red peppers, garlic and olive oil; with a few toasted walnuts thrown in for nutty goodness.
Yep. And we were talking about how lip-licking tasty this stuff is. Were you there? Well, if you were or if you weren’t, you are now and that’s all that matters. I have been snacking on this stuff for the past two weeks, most of which time, I’ve been under the weather. When this happens, I have this unproven theory that spicy foods will kick me back into prime time. One day, I am sure it will work. In the meantime, the spice seems to suffice.
Anyway, it’s high time I share.
My good friend, culinary connoisseur, and, lest-I-mention one of THE MOST RIGHTEOUS home cooks I’ve ever known– Kelly Bragg, first shared this with me many years ago. I thought it was delish and I drove home from Kiawah Island and whipped up a batch for myself. For years, I couldn’t get enough of this dip with a funny name.
You know how it is… you fall in love with a taste and you just can’t get enough. And then slowly, over the years, you forget about your palate’s true love and life moseys along. I hope you make it and love it as much as I do. Don’t bother waiting until you’re feeling bad.
Muhammara
Makes about 1 3/4 cups
—
7-ounce jar Roasted Red Peppers, drained
2/3 cup fine Fresh Bread Crumbs
1/3 cup Walnuts, toasted lightly and chopped fine
2 to 4 Garlic cloves, minced and mashed to a paste with 1/2 teaspoon Salt
1 tablespoon fresh Lemon Juice, or to taste
1 teaspoon ground Cumin
1/2 teaspoon dried, hot Red Pepper Flakes
2 t Pomegranate Molasses
—
3/4 cup Extra-Virgin Olive Oil
toasted Pita triangles as an accompaniment—
In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic (go easy on this unless your taste buds are willing to be catapulted), the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and, with the motor running, add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.
March 17th, 2010 at 11:22 pm
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March 18th, 2010 at 10:39 pm
When I’m feeling under the weather, something spicy lifts up my spirit. The color is good enough to lift me up but having it is absolutely necessary.
March 18th, 2010 at 11:44 pm
Hope you are feeling better now. It looks delicious, I love spicy spreads, that would be lovely with some “Coronitas” .
March 19th, 2010 at 7:42 am
Happy to hear that you are feeling better Kim. Glad you enjoyed the Muhummara while you were under the weather.
Thanks SO MUCH for the shout-out! Coming from you, that is HIGH praise indeed!
March 20th, 2010 at 9:31 am
I love Muhammara. Yours looks great.
March 20th, 2010 at 12:19 pm
Oh, beautiful, it looks delicious. I definitely won’t wait until I feel under the weather!! I’ve never made this dip and will have to try it. Thanks for this inspiration!
Ronelle
March 22nd, 2010 at 9:50 am
Oh muhamarra is one of my favourite things – the colour alone could cheer a girl up. I made a huge batch for a wedding and lost count of the number of guests who asked me for the recipe. Hope you’re feeling better.
March 25th, 2010 at 10:34 am
The first time I ever had muhamarra was (of course) in a middle-eastern restaurant. Now I go back there regularly just for this dish. I may be emboldened to make some of my own. GREG
March 25th, 2010 at 9:28 pm
I’ve never had the pleasure of eating muhamarra, but the ingredients sound like something I can whip up! Not only that, but roasted red peppers are totally my thing now. Thanks for the recipe! The photo is gorgeous.
March 27th, 2010 at 4:36 pm
This looks so good! But where do I get that molasses? In the regular grocery, if I can’t find it, can I use molasses and pom juice or something like that? Glad to hear your feeling better! My hubs now has the gastroenteritis me and my son had last week.
March 28th, 2010 at 5:46 pm
@Angie, you can find the pomegranate molasses in specialty stores that carry Middle-Eastern foods. Although truly, I have made this for years without that one ingredient. Honestly, although I now notice that the molasses has an uncanny way of calming the bitterness in the red peppers, I’m not sure that I had ever noticed that before- the bitterness, that is. It’s so subtle. I think it’s fantastic without it, so don’t feel like you have to go searching too hard.
April 6th, 2010 at 7:31 pm
Looks wonderful! Don’t think I’ve ever tried muhamarra, but I love all the ingredients so it must be good!