Muhammara
Like most people, I like to dip one kind of food into another kind of food. My goal, usually, isn’t to treat said dip as a condiment, but to trowel out as much as my dipping vehicle can structurally tolerate. (Crispy toasted pita chips are great for this – just cut them in wedges and bake them until golden. If you like, brush them with oil and sprinkle with dried herbs and/or salt first.)
Unfortunately (or fortunately, however you want to look at it) the dip world is highly populated with mayo and sour cream-heavy dips of the French onion sort, which while delicious, don’t have much in the way of nutritional virtue. This Syrian dip of roasted red peppers, walnuts, garlic and pomegranate molasses, however, is worth treating like more than a condiment.
They serve an amazing version at Aida’s, and over the years I’ve attempted to request the recipe about half a dozen times.. apparently I’m not the only one who has been unsuccessful in this endeavor. (If you go, just order some as you walk in the door, before you even sit down and look at a menu.) This version is a close second, and the flavour improves after a day or two in the fridge. The pomegranate seeds on top are totally optional, but I opened one that was so enormous I was scattering them over everything for a week. And I just thought the parsley looked pretty.
Muhammara
AuthorJulie
In the bowl of a food processor, pulse the walnuts, roasted peppers, breadcrumbs, garlic, pomegranate molasses, cumin, red pepper flakes and salt until well blended.
With the motor running, slowly pour the olive oil through the feed tube until the mixture is smooth and creamy. Taste and adjust seasonings, and spread the muhammara in a shallow bowl, top with pomegranate seeds and parsley and drizzle with olive oil. Serve with fresh pitas or pita chips.
Makes about 1 1/2 cups.
Ingredients
Directions
In the bowl of a food processor, pulse the walnuts, roasted peppers, breadcrumbs, garlic, pomegranate molasses, cumin, red pepper flakes and salt until well blended.
With the motor running, slowly pour the olive oil through the feed tube until the mixture is smooth and creamy. Taste and adjust seasonings, and spread the muhammara in a shallow bowl, top with pomegranate seeds and parsley and drizzle with olive oil. Serve with fresh pitas or pita chips.
Makes about 1 1/2 cups.
Julie, I have made this recipe from a previous post on your blog ( I think it is the same one?) and it is my new favourite dip. It has soooo much flavour and a wonderful “mouth feel”. Thanks for sharing so others can discover it too!
Muhammara was the best thing about living in the Middle East!
Where do you find pomegranate molasses?? I had no idea it even existed!
I would prefer to follow you here, and while the visibility has improved since the launch, I find it is still virtually “inaccessible”. The font is too faint. (sorry) and not bold enough. If you compare a screen of this, with a screen of the FB site, you will see what I mean.
(I’m actually not *there* anymore.
Hi Julie!
OMG! Sounds sooooooo yummy!
Is pomegranate molasses a pretty common item I’d find in the grocery store you think? Or is it a specialty store type of item? Cause I just listened to your podcast from last year with Jann and you two eating this made me very HUNGRY for it and I wished I were in Calgary so I could go get some at Aida’s! No such luck but that led me here cause I figured for sure you’d have a post on it! And tada! But yes, curious about where I’d find that molasses. Also, I know it’s not too “chefy” of me, but I might be tempted to use the roasted red peppers that are already in the jar, is that going to affect the taste so much over roasting your own?
Thanks, as always, in advance!
(I’ve just moved so am trying to try making new things!)
Hey!! You can totally use jarred roasted peppers, and it will be just fine! And yes, pomegranate molasses is easy to find in most grocery stores! Good luck!
Thank you for your reply. It’s funny too cause I see this and ask about it and then on your Instagram I see you’d made it like maybe the day after I discovered the post! I am looking forward to giving it a go! Thanks again!
Yay!