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The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet. Recipe from Food and Wine magazine.
- 1⁄4 cup vegetable oil
- 1⁄4 cup pine nuts
- 1⁄4 cup sliced almonds
- 1⁄2 cup walnuts
- 1⁄4 cup unsalted roasted pistachios
- 1⁄4 cup unsalted roasted cashews
- 3 medium red bell peppers, cut into 2-inch pieces (1 pound)
- 1 medium sweet onion, coarsely chopped
- 1⁄3 cup toasted breadcrumbs
- 1⁄2 cup extra-virgin olive oil
- cayenne pepper
- In a small skillet, heat the vegetable oil. Add the pine nuts and almonds.
- and cook over moderately high heat, stirring, until lightly golden, about.
- 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
- Add the walnuts to the skillet and cook, stirring, until toasted, about 3.
- minutes. Transfer the walnuts to a food processor and let cool completely.
- Add the pistachios and cashews and pulse until the nuts are finely.
- chopped. Scrape the finely chopped nuts into a medium bowl.
- Add the bell peppers and onion to the food processor and pulse until.
- finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press.
- to extract as much liquid as possible. Add the mixture to the chopped.
- nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season.
- with salt and cayenne and serve.
- Serve With Warm pita.