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
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 (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
MOOHAMMARA/ MUHAMMARA - TRADITIONAL LEBANESE APPETIZER
I saw this recipe from a local magazine and was thrilled to see that it is the same recipe used in the best Mediterranian restaurant in town!!! The chef deigned to release the recipe, hope you enjoy it as much as we do. Here is the excerpt from the magazine: Moohammara is a tradition Lebanese appetizer, though it's less well known that its cousin, hummus. The nuts, red peppers and pomegrante give it a unique texture and a sweet, tangy taste that goes well with a variety of dipping foods. The recipe comes courtesty of Aida Abboud, chef and owner of Aida's Mediterranean Bistro. Abboud has been cooking up Mediterranean delicacies for 14 years. ("Where", Calgary, Alberta, Canada, May,June 2005)
Provided by Sealy
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In food processor, combine onions and walnuts.
- Gradually pour in the pomegranate molasses, mix in the peppers or paste.
- As slowly as possible, add both the olive and vegetable oil to the mixture while the machine is running.
- Gradually add bread crumbs until the mixture turns into a thick paste. Drizzle with olive oil and serve with pita wedges, crackers or cut vegetables.
Nutrition Facts : Calories 586.8, Fat 63.8, SaturatedFat 8.2, Sodium 1.7, Carbohydrate 4.8, Fiber 1.4, Sugar 1.6, Protein 2.5
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