Monday, November 12, 2012

Muhammara


I don't know how I went so many years without even hearing of muhammara
but when I found it on a vegetable antipasto at my favorite local restaurant,
it was love at first bite.

Muhammara is a Middle Eastern dip but I've used it in sandwiches of grilled eggplant, 
in quesadillas, or mixed in to a little pasta.  It's versatile.  If I were to describe it to
someone who's never had it, I would say it's like a sweet red pepper pesto.  

When time allows, I like to do everything from scratch but I've added a few shortcuts in red
that will allow you to whip this up in a few minutes with things can keep in your pantry.


                    Ingedients                         (Quick-n-Easy alternative in red)              

                    1 cup walnuts, toasted  (toasting optional to save time)                      
                    3 sweet red peppers, roasted (or use one 12-oz. bottle roasted red peppers)        
                    2/3 cup plain bread crumbs (or throw one piece pita bread in food processor)          
                    3 cloves garlic
                    3 T. fresh lemon juice (don't you dare use the fake stuff)
                    1 T. paprika
                    1 tsp. cumin
                    1 tsp red pepper flakes (to taste)
                    1 tsp. salt
                    1/2 tsp black pepper
                    2 T. pomegranate molasses* (2 T. pomegranate juice, optional)
                    3 T. olive oil

                    Extra olive oil, moroccan black olives and spring of mint for garnish

                   * See recipe for pomegranate molasses below


Brush peppers with oil and roast in 400 F. oven.  Roast about 30-35 minutes,
flipping once or twice so they brown evenly.  When tender and collapsed, set aside
to cool.  Remove stems, seeds and skin.

On another baking sheet, toast the walnuts for about 7 minutes.
Watch them closely; they burn quickly!  Set aside to cool.



1 16-oz. bottle of pomegranate juice
1/3 cup sugar
1/3 lemon juice



Heat pomegranate juice to boiling.  Add sugar and stir to dissolve.
Add lemon juice and reduce heat to a simmer.

Simmer until liquid is reduced to about one cup.

Remove from heat and cool.

Extra molasses can be stored in a glass jar in fridge for a few months.


In a food processor, start with the walnuts, bread and dry ingredients to make sure
they're well integrated.  Add the peppers and wet ingredients and puree until smooth.
Use a spatula to push ingredients down a few times
End with the olive oil and add one tablespoon at a time.  You may not need all the liquid
and it's a great place to cut on calories if you want to.

Can be served immediately or stored in refrigerator for a few days.


Garnish with moroccan black olives and a drizzle of extra virgin olive oil.

Serve with any kind of bread.  I love toasted pita points because there's
something satisfying about eating something with a little crunch.


Enjoy!

37 comments:

  1. GORGEOUS! AND delish sounding, watermark boy!! Bravo!!

    ...and here I thought the title was just you...clearing your throat!

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  2. OMG I love this dip/spread, call it what you will.
    I have saved a recipe forever in my bookmarks just waiting for the day.

    I like your recipe better.

    The time may have come.

    xo Jane

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  3. that sounds so delicious!! Thanks for sharing! I'll have to try it!

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  4. My favorite brunch spot here in Jacksonville has muhammara on their hummus platter and it is to.die.for. Theirs has a kick to it that I absolutely love.

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  5. This sounds delicious even if the name sounds like a villain's laugh: mwahahah.

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  6. Ok that has my mouth watering all the way over here in the Highlands of Scotland, going to give it a go. Sadly pomegranate molasses is not stocked over here, so juice it will have to be.
    Thanks for sharing.
    Annie

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  7. Where has this been my whole life? My family would absolutely love this. I am going to give this a try for Christmas when everyone is home!! Great photos too!

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  8. Not only is this a beautifu presentation but it sounds fabulous and I will definitely try it out!

    Enjoy your day Steve!
    XXX
    Debra~

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  9. I have never heard of it either. Sounds fabulous but it have to be for guests only as I am allergic to bell peppers,which stinks because I love them.
    I love the simple presentation.

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  10. Learn something new every day. Never heard of it but it looks amazing.

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  11. it just so happens that i have everything but the pomegranate juice. i'm for sure making this. beautiful photos!

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  12. This looks not only delicious but very fun to cook on a blustery day...AND eat!

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  13. Sounds and looks very good! Gorgeous photos, Steve. We just made Moroccan fish over couscous this past weekend....this would have been a wonderful appetizer with it.

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  14. That looks delicious -- can't wait to try! And, I want to thank you -- I used your diy for removing paint from metal (arm & hammer washing soda and boiling water) -- amazing. It was so easy, i still can't believe it. Now, I can return the paint stripper!!!

    Love your blog & all the gorgeous posts -- your home is such an inspiration. Thanks so much!

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  15. Thank you for the feedback on the paint stripping. Glad it worked well for you!

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  16. Wow, Beautiful photos!
    Love the wood background.
    I'm hungry.
    This makes me want to go out to eat tonight!
    :)

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  17. Yum!!!
    just in time for the Holidays!!!!

    Cheers,
    John

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  18. Love love this dip! Have made it more than two dozen times changing it a little each time. Will make your version this weekend. Thank you for "spreading" the word on this delicious dip'

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    Replies
    1. It is one of those things you could easily tweak a bunch of different ways. Let me know if you do anything differently. I's love to try it.

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  19. I have a recipe similar to this that is one of my go to appetizer recipes. Yours sounds much better! I am going to try it Thanksgiving! Thanks for sharing

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  20. Steve, This looks wonderful! I am always looking for an alternative for a sandwich spread. It makes of think of a tapenade. I'm saving this recipe. Yum!

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  21. Steve,
    There's this little place in Corona del Mar that serves a trio of hummus like dishes and I'll bet this is one...the one that was my favorite, but I didn't know what it was. I never even heard of making pomegranate molasses. I wish I were having this for dinner...tonight. Your photos are so pretty...especially the ingredients one.
    annie

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  22. Yummo! Have put it on my "to make" list :)

    So happy it's pomegranate time, too-I have a winter Sangria recipe that calls for pommie; making that for T-day.

    Steve, are you cooking fun stuff for turkey day?

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  23. Oh my. I so have to try this. Maybe for Thanksgiving. I'm copying your link and passing it around. I can taste it! Your images are stellar, my friend.

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  24. I've never heard of this either. Sounds so tasty - and looks delicious too thanks to your great photos! Thanks for the recipe.
    Claudia

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  25. I've been searing my peppers over the gas burner... I lose a lot of pepper. Noe I'll roast them!

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  26. This sounds perfect for the vegan part of my holiday meal. Thanks Steve!

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  27. That looks so tasty!

    mkphipps.blogspot.com

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  28. Must admit I'm pretty intrigued by this recipe. Sounds and looks positively yummy. Shiree'

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  29. i love ANYTHING eggplant or Greek or Mediterranean, so Im all about this, but can we just talk about how GREAT your pics are?!?!!? omgosh...

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  30. I LOVE muhammara and have been making it for years! Mulit-tasking fun tip: When you make the Pom molasses, if you make a double batch, use it as a glaze/finishing sauce on a rack of lamb and you'll never want for mint jelly again. I have used the store bought molasses from the mid east groceries before, but it's never as good and slightly bitter.

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  31. I've never heard of it, but how glorious - it contains everything that I love and looks absolutely delicious. Thank you, Steve, I shall definitely enjoy!

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  32. This sounds so wonderful, I can't wait to try it!

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  33. Just another reason why I wish I was your neighbor.....I would just stop by unannounced knowing that you had just whipped up a little something......I would bring a nice bottle of wine though.

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  34. gosh that looks luscious. are you following ottolenghi in the guardian??? same feel if rather more elaborate prep.

    http://www.guardian.co.uk/lifeandstyle/series/yotam-ottolenghi-recipes

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