Muhammarra – Roasted Red Pepper and Walnut Spread

Among my arsenal of “secret” ingredients is pomegranate molasses, a Middle Eastern condiment that’s made by boiling pomegranate juice until it becomes thick and syrupy. It has an intriguing, sweet-tart taste and deep, dark treacly consistency.

I saw this recipe for muhammara in the very first issue of Saveur magazine, 16 years ago (!). It’s hard to believe it’s been that long since I first made it but I guess that makes the recipe a true classic in my file.

The premiere issue of Saveur – Summer 1994

The recipe that oringinally appeared in the magazine came from Paula Wolfert’s The Cooking of the Eastern Mediterranean. I’ve tweaked it a bit over the years, and it’s turned into something I make instead of the ubiquitous hummus when I want to serve a snack or appetizer.

Muhammarra – Roasted Red Pepper and Walnut Spread

Yield: makes about 2 cups

Ingredients

  1. 2 red bell peppers, roasted and peeled
  2. 2 slices rustic bread, torn into pieces
  3. 2 garlic cloves
  4. 1/2 cup walnuts, toasted
  5. 1 teaspoon paprika
  6. 1/4 teaspoon cayenne pepper
  7. 1 teaspoon ground cumin
  8. 1 tablespoon pomegranate molasses (found in ethnic, specialty & some grocery stores)
  9. 1 tablespoon extra-virgin olive oil
  10. Juice of 1 lemon
  11. 1/2 teaspoon salt

Instructions

  1. Place peppers, bread, garlic and walnuts in a food processor workbowl and process for about 1 minute, scraping down sides once.
  2. Add the remaining ingredients and process until completely smooth, another minute or two. Taste and season with additional salt and lemon juice if needed.
http://familystylefood.com/2010/03/muhammarra-roasted-red-pepper-and-walnut-spread/