Muhammara - a ChefShop.com Recipe

Muhammara - a  ChefShop.com Recipe

This flavorful Middle Eastern dip recipe has been adapted from Paula Wolfert’s Cooking from the Eastern Mediterranean to use either prepared roasted bell peppers or piquillo peppers, saving time in the kitchen! This versatile dish is often served as a mezze and enjoyed with pita bread or crackers, or as a topping for grilled meats or vegetables. Makes 2-1/2 cups.

INGREDIENTS

1/2 cup crushed crackers or 1 slice of day-old bread, torn in pieces

1-1/3 cups red walnuts

1 tablespoon lemon juice

1/4 cup pomegranate molasses

1 teaspoon ground cumin

1/2 teaspoon India Tree caster sugar

1 teaspoon piment fort or Espelette pepper

2 teaspoons sea salt, divided

6-8 roasted red bell peppers, seeded, or 12-14 Piquillo peppers

2 tablespoons olive oil

Pita bread or pita chips for serving

DIRECTIONS

1. In a food processor, pulse together the crackers/bread, walnuts, lemon juice, pomegranate molasses, cumin, sugar, and piment fort or Espelette pepper, until evenly mixed but not yet smooth.
2. Add the peppers and 1-1/2 teaspoons of the sea salt. Process until smooth.
3. With the blade running, stream in the olive oil, mixing until smooth.
4. Taste and add up to 1/2 teaspoon more salt. Adjust other seasonings as desired.
5. Serve with pita bread or pita chips.

NOTES

• The muhammara may be eaten right away, but its flavor improves after a few days in the refrigerator.
• If refrigerated, before serving, let it come to room temperature. If you like, add a drizzle of olive oil in the center of the dip and sprinkle with more ground cumin. 
• Want to make your own roasted red peppers instead of using jarred ones? Grill, cook over open flame or fry fresh bell peppers in a skillet until charred. Put them in a paper bag to steam for 8 minutes, until cool enough to handle. Peel the skin from the peppers, core them, and proceed with the recipe.