Buffet on Table: Week 3 — Condiments from Countries
Day 16: Syria — Muhammara (Red Pepper Walnut Spread)
It is made with smoky roasted peppers, crunchy walnuts and fruity pomegranate molasses. It is a great alternate to hummus that is a usually found on Middle Eastern appetizer platter. Aleppo pepper is usually added to the dip, but you can substitute with a pinch of cayenne.
Muhammara can be served as a dip with bread, as a spread for toast and as a sauce for kebabs, grilled meats and fish. I made it a little thick and it was just perfect to dunk some pita bread in. I even ate it with some rice like a chutney and it tasted great.
Muhammara (Red Pepper Walnut Spread)
- 12 oz Bell Peppers seed red bell peppers Roasted - . jars or roast and 2
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1/3 cup Breadcrumbs (white preferred, but I had wholewheat breadcrumbs on hand and they worked fine) Dry
- 1/3 cup Walnuts , chopped
- 3 cloves Garlic , minced
- 1 tbsp Pomegranate molasses
- 1½ tsps Lemon juice
- ½ tsp Pepper Aleppo flakes (or use a pinch of cayenne pepper)
- 2 tbsp Olive Oil
- to taste Sea Salt
- If roasting your peppers, then remove and discard the skin and seeds. Coarsely chop them. If using jarred peppers, then drain and chop coarsely.
- Dry roast cumin and coriander seeds until fragrant, cool and grind to a fine powder.
- In a blender or food processor, pulse together bread crumbs and walnuts into coarse crumbs. Add the chopped peppers, ground spices, garlic, pomegranate molasses, lemon juice, pepper flakes, sea salt and pulse into a chunky paste. Add olive oil and blend until smooth paste is formed. Serve at room temperature or chill for 30 minutes for the flavors to mingle.