Turkish Muhammara Recipes

TURKISH MUHAMMARA

Steps:

• In mortar using pestle, pound walnuts into very small pieces. (Don't do this in food processor or it will turn to paste.).
• Transfer to large mixing bowl and add feta, bread crumbs, oil, garlic, lemon juice, pomegranate molasses, pomegranate juice, tomato paste, hot paprika mix, sweet peppers, oil-packed crushed red peppers, hot sauce, cumin, paprika, chili flakes, oregano, black pepper, cayenne, onion powder, garlic powder and sugar.
• Mix very well by hand, squeezing and mixing.
• In small bowl, combine yellow and green onions.
• Sprinkle with salt.
• Let stand several minutes.
• Squeeze mixture by hand, discarding liquid.
• Add onions to walnut mixture and mix well by hand.
• Cover and refrigerate at least 1 hour before serving to let flavours develop. Serve with pita, bread or crackers. (Keeps several days. If needed, drizzle with olive oil before serving to loosen mixture.).

TURKISH MUHAMMARA (RED PEPPER AND WALNUT SAUCE)

Steps:

• Combine bell peppers, walnuts, breadcrumbs, and spices in the container of a food processor or blender. Process to combine. Add tomato paste, pomegranate molasses, lemon, and process until smooth. Add roasted pepper puree and process again. Add sugar and salt. Then gradually add the olive oil. Spoon into a small bowl and garnish with chopped parsley. Chill until ready to serve.