Recipe by Missy Wombat
This is in response to a recipe request. I have no idea what this tastes like. I do note that it doesn't contain pomegrate molasses like many other recipes.
Top Review by Sackville
I'm am trying muhammara for the first time today, with some bought at my local Turkish store. Apparently it is spread on toast for breakfast in the Anatolia region of Turkey. It might be a bit strong for some people first thing in the morning though. Having tasted it, I would use it more like a chutney on sandwiches with chicken or beef. My version also includes cloves, cinnamon and coriander. It's not far off a curry paste!
- 3 medium onions, finely chopped
- 9 tablespoons olive oil
- 3⁄4 cup walnuts, crushed
- 3⁄4 cup breadcrumbs, blended with cold water to a puree
- 2 tablespoons paprika (or 1 teaspoon chili powder for a very hot muhammara or 1 small can hot pepper purée)
- 1 pinch ground cumin
- salt, to taste
- 1 tablespoon pine nuts, sauteed in a little oil
Directions See How It's Made
- Using a deep skillet, sauté the onions gently in the oil until soft and golden.
- Add the walnuts, the breadcrumb purée, the pepper (chili or purée), cumin and salt to taste.
- Continue to sauté gently on a low heat until the ingredients are well blended- about 12 minutes.
- Remove from the heat, place in a bowl and garnish with pine nuts.