MUHAMMARA (RED PEPPER AND WALNUT SPREAD)
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.
Provided by The New York Times
Categories dips and spreads, appetizer
Time 5m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
- Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
- Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams
MUHAMMARA
Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers. Serve it at room temperature, with warm pita bread and raw or cooked vegetables. The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.
Provided by Martha Rose Shulman
Categories easy, quick, dips and spreads, appetizer
Time 10m
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Place the peppers in a food processor fitted with the steel blade, and pulse several times, until they are reduced to a pulp. Add the walnuts, bread crumbs, spices, and sugar and process until the ingredients are ground and amalgamated. Scrape down the sides of the bowl.
- Add all of the remaining ingredients. Process to a paste, scraping down the processor from time to time. Taste and adjust salt. If desired, thin out with a little more olive oil. Refrigerate until close to serving time, then bring to room temperature to serve, with vegetables and/or bread.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 6 grams
MUHAMMARA
Duff Goldman makes this bold roasted pepper dip for his bandmate Jeff. They traveled together to Algeria, which is where they tried muhammara for the first time. The flavors are salty, sweet, spicy and smoky-and best of all, it takes no time to make in the food processor.
Provided by Duff Goldman
Categories appetizer
Time 10m
Yield 2 cups
Number Of Ingredients 13
Steps:
- Add the walnuts, breadcrumbs, roasted red peppers, Aleppo pepper, cumin, salt, sumac and cayenne if using to a food processor and pulse to combine. Add the pomegranate molasses, oil and lemon juice and process until smooth. Transfer to a serving bowl and top with a drizzle of olive oil and the parsley. Serve with crackers.
MUHAMMARA
This is one of the most delicious middle eastern dips you can make, and certainly one of the easiest! Don't be turned off by the inclusion of pomegranate molasses -- it's very easy to make and I've listed 2 simple "recipes" for it. Or you may choose to substitute the pomegranate molasses with grenadine. This dip is sure to be a hit at your next party! Adapted from Gourmet Magazine.
Provided by DangerBun
Categories Spreads
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 11
Steps:
- To make Pomegranate Molasses:.
- Bring to boil 1 quart Pomegranate Juice (such as Pom Wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups.
- Or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon.
- Recipe Directions:.
- In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, 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 chill in the refrigerator until it thickens.
- Serve at room temperature with the pita triangles.
Nutrition Facts : Calories 1159.1, Fat 109.9, SaturatedFat 14.7, Sodium 2523.5, Carbohydrate 39.5, Fiber 5, Sugar 3.5, Protein 10.3
MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)
This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h18m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
- Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
- Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
- Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
- Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 10.3 g, Fat 24.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 440.8 mg, Sugar 1.8 g
MUHAMMARA
This easy Muhammara recipe can be prepared in 45 minutes or less.
Categories Food Processor Garlic Pepper No-Cook Quick & Easy Walnut Molasses Gourmet
Yield Makes about 1 3/4 cups
Number Of Ingredients 12
Steps:
- In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, 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.
More about "muhammara recipes"
MUHAMMARA RECIPE (ROASTED RED PEPPER DIP) - THE …
From themediterraneandish.com
4.8/5 (110)Category AppetizerCuisine Mediterranean, Middle EasternCalories 201 per serving
- Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.
- Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
- Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.
MUHAMMARA (ROASTED RED PEPPER DIP) - THE DELICIOUS …
From thedeliciouscrescent.com
MUHAMMARA RECIPE (MIDDLE EASTERN RED PEPPER DIP)
From foolproofliving.com
MUHAMMARA (RED PEPPER AND WALNUT DIP) RECIPE
From simplyrecipes.com
MUHAMMARA - SIMPLY LEBANESE
From simplyleb.com
GLUTEN-FREE MUHAMMARA DIP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CHEF YOTAM OTTOLENGHI’S MUHAMMARA RECIPE - 2022
From masterclass.com
MUHAMMARA (ROASTED RED PEPPER & WALNUT DIP)
From chilipeppermadness.com
MUHAMMARA RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (46)
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8–10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.
- Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.)
- Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).
- Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
MUHAMMARA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
MUHAMMARA RECIPE - BBC FOOD
From bbc.co.uk
MUHAMMARA RECIPE - 10 MINUTE SPICY RED PEPPER DIP
From aegeandelight.com
MUHAMMARA RECIPE (ROASTED RED PEPPER AND WALNUT DIP)
From tastefullygrace.com
MUHAMMARA RECIPE - HOW TO MAKE MUHAMMARA - THE SPRUCE EATS
From thespruceeats.com
BEST CLASSIC MUHAMMARA RECIPE - HOW TO MAKE MUHAMMARA
From delish.com
MUHAMMARA RECIPE - LOVE AND LEMONS
From loveandlemons.com
MUHAMMARA RECIPE (RED PEPPER AND WALNUT DIP) - AMIRA'S PANTRY
From amiraspantry.com
MUHAMMARA RECIPE | BON APPéTIT
From bonappetit.com
MUHAMMARA RECIPE - 101 COOKBOOKS
From 101cookbooks.com
#30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #appetizers #asian #middle-eastern #easy #dinner-party #vegan #vegetarian #dips #dietary #low-sodium #low-in-something #presentation
You'll also love