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Muhammara

Ingredients

  • 1 cup walnuts

  • 3 large red bell peppers

  • 1/2 cup fine fresh breadcrumbs

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons mild chile flakes

  • 1 tablespoon tahini

  • 1 teaspoon fresh lemon juice

  • 1/2 teaspoon paprika

  • 2 tablespoons pomegranate molasses, plus more for drizzling

  • kosher salt

Method

  • Preheat oven to 350˚F
  • Toast walnuts on a rimmed baking sheet, on the middle rack, for 8 to 10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.
  • Meanwhile, broil bell peppers until skins are charred and flesh is softened, 12 to 15 minutes.
  • Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).
  • Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds.
  • Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
  • Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.

Notes

Nutrition Data

{
  "serving": "1 serving"
}
{
  "nutritionEntries": []
}
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  "emoji": "πŸ₯œ",
  "status": "πŸ€”Try Soon",
  "name": "Muhammara",
  "dataFilePath": "./data/eats/muhammara.json",
  "slug": "muhammara",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/muhammara.md",
  "ingredients": [
    "1 cup walnuts\n",
    "3 large red bell peppers\n",
    "1/2 cup fine fresh breadcrumbs\n",
    "2 tablespoons extra-virgin olive oil\n",
    "2 tablespoons mild chile flakes\n",
    "1 tablespoon tahini\n",
    "1 teaspoon fresh lemon juice\n",
    "1/2 teaspoon paprika\n",
    "2 tablespoons pomegranate molasses, plus more for drizzling\n",
    "kosher salt\n"
  ],
  "method": "*   Preheat oven to 350˚F\n*   Toast walnuts on a rimmed baking sheet, on the middle rack, for 8 to 10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.\n*   Meanwhile, broil bell peppers until skins are charred and flesh is softened, 12 to 15 minutes.\n*   Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).\n*   Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds.\n*   Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.\n*   Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.\n",
  "notes": "*   Mom's made this a few times and I loved it\n*   Haven't tried yet\n*   Based on: <https://www.bonappetit.com/recipe/muhammara-2>\n",
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    "serving": {
      "value": 1,
      "unit": "serving"
    },
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