Muhammara
photo by januarybride
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 2 red bell peppers
- 1 pita bread
- 1 cup hot water
- 1⁄2 cup walnuts, toasted
- 2 garlic cloves, peeled
- 1 tablespoon balsamic vinegar
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice (fresh)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3⁄4 teaspoon cumin
- 1⁄4 teaspoon cayenne
-
POMEGRANATE MOLASSES
- 1 cup pomegranate juice
- 2 tablespoons lemon juice (fresh)
- 1 tablespoon sugar
directions
- Place whole red peppers directly on a grill or BBQ, over med heat, turning until blackened on all sides (about 15 - 20 minutes). Place them in a bowl, cover with plastic wrap and allow peppers to steam for 5 - 10 minutes then peel off the skins. Remove stems, seeds, and ribs and set aside.
- Toast pita bread over med high heat until crisp and browned on both sides, then break into pieces and place in a bowl. Pour hot water over the pita and let stand until softened, about 10 minutes.
- Transfer to sieve and drain, thoroughly pressing out all excess liquid.
- Place walnuts and garlic in food processor, pulsing until a crumbly texture, then add peppers, pita and remaining ingredients and process until smooth.
- Cover and refrigerate for at least 2 hours or up to 2 days and serve with pita wedges.
- POMEGRANATE MOLASSES: combine ingredients in a small saucepan. Cook and stir over low heat, just until sugar dissolves. Bring to a boil and boil for about 15 minutes until mixture is reduced to about 1/3 cup. Cool and refrigerate for up to a week.
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RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>