Mahna Mahna… Muhammara!
I’ve had The Muppets song stuck in my head for days now and cannot help the fact that it plays itself whenever I try to sneak in a thought. Granted it could be worse… perhaps Michael Bolton? Anyway, I digress. This entry is dedicated more to a delicious spread called Muhammara than to my random quirks. For my family, Muhammara is like the ketchup that is served alongside most of our meals. We eat it with toasted pita bread, as an accompaniment to meaty swordfish and even as an extraordinary condiment for sandwiches. No one can deny Muhammara’s versatility, but what keeps me coming back for more is how easy it is to prepare.
Muhammara
Components
- 2 red bell peppers
- ½ cup walnuts
- 12 petit toasts (½ cup breadcrumbs)
- ½ tsp. ground cumin
- ½ tsp. salt
- ¼ cup lemon juice
- 1 tsp. pomegranate molasses
- pinch of red pepper flakes
Putting them all together
- Process walnuts, petit toasts, ground cumin, red pepper flakes and salt in a food processor until you reach a mealy consistency and set aside.
- Now process the red bell peppers, lemon juice, extra virgin olive oil and pomegranate molasses in the same food processor.
- Combine the red pepper mixture and the walnut mixture in a bowl and refrigerate until ready to serve.
- To serve, spread the Muhammara into a shallow dish, drizzle with some extra virgin olive oil and garnish with fresh mint or toasted walnuts. Plate alongside some pita bread and enjoy!
*Special thanks to Marilyn Rivchin and Emily Schneider who filmed the video.
Posted in Middle Eastern, appetizers, savory by Antonio Tahhan on October 28th, 2007. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Kiril Says:
Great thanks I add your blog in bookmark
September 26th, 2008 at 1:58 pm