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Muhammara (Roasted Pepper & Walnut Spread)

4

145 min

Muhammara (Roasted Pepper & Walnut Spread)

Muhammara (Roasted Pepper & Walnut Spread) Photo 1

Time

145 min

Serving

6 persons

Calories

287

Rating

4.00★ (26)

Cuisine

Author: Victoria Buriak
This muhammara recipe is made with roasted red pepper and walnuts. This spread is quite popular in the Middle East — you'll understand why when you make it can't stop eating it.

Ingredients

  • olive oil: 4 Tbsp (divided)
  • ¼ cups raw walnut halves: 1 piece
  • bread crumbs: 0.33333 cup (fresh)
  • fire-roasted red bell peppers - peeled: 1 cup (seeded, chopped)
  • garlic cloves: 2 piece (crushed)
  • lemon juice: 2 Tbsp
  • pomegranate molasses: 2 tsp
  • salt, plus more: 1 tsp (if needed)
  • paprika: 1 tsp
  • Aleppo pepper flakes or other red pepper flakes, plus a pinch or so: 1 tsp (for garnish)
  • cumin: 0.5 tsp
  • cayenne pepper: 0.5 tsp
  • Italian parsley: 1 Tbsp (for garnish, chopped)

Metric Conversion

Stages of cooking

Muhammara (Roasted Pepper & Walnut Spread) Photo 21
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Muhammara (Roasted Pepper & Walnut Spread) Photo 6 5
  1. Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
    Muhammara (Roasted Pepper & Walnut Spread) Photo 2
  2. Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in bread crumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
    Muhammara (Roasted Pepper & Walnut Spread) Photo 3
  3. Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
    Muhammara (Roasted Pepper & Walnut Spread) Photo 4
  4. Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
    Muhammara (Roasted Pepper & Walnut Spread) Photo 5
  5. Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley. Chef John
    Muhammara (Roasted Pepper & Walnut Spread) Photo 6

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